Components Contributing to the Improvement of Meat Taste during Storage (Food & Nutrition)
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概要
- 論文の詳細を見る
The changes in both taste and taste components of beef, pork, and chiken during storage were examined. The brothy taste intensity of pork and chiken was significantly stronger after conditioning than before. On the other hand, for beef, there was no significant in the brothy taste intensity before or after conditioning. The analysis of major taste components showed that the levels of free amino acids in all meats were higher after conditioning than before. The differences in the levels of free amino acids before versus after conditioning were large in pork and chicken and very small in beef. Oligopeptide levels were lower in beef anter conditioning than before, but they were higher in pork and chiken after conditioning than before. These results corresponded to results of the sensory evaluation studies described above, indicating that free amino acids and oligopeptides contributed to the improvement of meat taste during storage.
- 社団法人日本農芸化学会の論文
- 1988-09-23
著者
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Kato Hiromichi
Department of Agricultural Chemistry, The University of Tokyo
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Kato H
Univ. Tokyo Tokyo Jpn
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Kato H
Department Of' Agricultural Chemistry The University Of Tokyo
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Kato Hiromichi
Department Of Agricultural Chemistry The University Of Tokyo
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Rhue Mee
Department Of Agricultural Chemistry The University Oj Tokyo
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Rhyu Mee
Department Of Agricultural Chemistry Faculty Of Agriculture The University Of Tokyo
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Nishimura Toshihide
Department Of' Agricultural Chemistry The University Of Tokyo
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Nishimura Toshihide
Department Of Agricultural Chemistry The University Of Tokyo
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OKITANI Akihiro
Department of Animal Products Science and Technology, Nippon Veterinary and Zootechnical College
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Okitani A
Faculty Of Veterinary And Animal Science Nippon Veterinary And Animal Science University
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Rhue Mee
Department Of Agricultural Chemistry Faculty Of Agriculture The University Of Tokyo
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OKITANI Akihiro
Department of Agricultural Chemistry, Faculty of Agriculture, The University of Tokyo
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