鶏肝臓味噌漬の調製条件とその性状

概要

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For the Purpose of improving the taste, chicken livers with and without 10 min ultrasonic irradiation were preserved in basic Miso noncontaining Sake and Sake-containing Miso in a refrigerator at 5゜C for 168 hr. During the preservation, changes for the properties of chicken livers such as taste and qualities, were monitored so as to determine the optimal preparation conditions. The results are as follows. (1) Chicken livers treated with ultrasonic irradiation and preserved in the Miso for 24 hr showed the most preferable taste. As a control, chicken livers without ultrasonic irradiation were preserved in the Miso for 72 hr and compared to the former ones for the contents of protein, reducing sugars, sodium chloride and iron. The one treated with ultrasonic irradiation showed more preferable and lighter taste. This fact suggests that the ultrasonic treatment can shorten the preservation period. (2) Chicken livers preserved in the Sake-containing Miso showed slightly higher contents of alcohol, reducing sugars and crude protein than those of the ones preserved in the basic Miso. The former showed a remarkable increase in the amino acid content. Chicken livers preserved in the Miso for 24 hr were the most preferable from the viewpoints of color and taste. They showed an A_w value of 0.95 and a viable bacterial count of 10^4/g.
社団法人日本家政学会の論文
1990-07-05