獣鳥肉・魚肉のエキス成分に及ぼす加熱速度の影響

概要

論文の詳細を見る
The effects of heating rate on the changes of free amino acids and adenosine triphosphate-related compounds during cooking of various meats were examined in relation to the "umami" intensity of the extracts prepared from these meats. In all meats, free amino acids, inosine and hypoxanthine increased, but inosine 5'-monophosphate (IMP) decreased during cooking. Rates of these changes were different with species of meat, and with different heating rates. The "umami" intensity values of these meats were calculated using Yamaguchi's equation (1967) on the basis of the molar concentrations of IMP and glutamic acid in meats. On cooking, the calculated "umami" intensity increased in sea bream, yellowfin tuna and keta salmon, but decreased in threeline grunt and beef. These changes in calculated "umami" intensity during cooking were in good agreement with the results obtained by the sensory evaluation of the extracts prepared from the meats fo threeline grunt, pork and sea bream.
社団法人日本家政学会の論文
1994-07-15