乾燥食品の戻し処理におけるアルカリ剤の使用が嗜好性におよぼす影響

概要

論文の詳細を見る
The effect of soaking in alkaline solution on palatability of dried squid softening treatment was investigated by sensory evaluation. Dried squid was pre-soaked in water prior to soaking in alkaline solution and was rinsed in water to remove the alkali. Soaking in alkaline solution was performed with different pH value solution, pH11-solution and pH13-solution. In case of soaked in pH13-solution, dried squid was softened markedly, but inferior in the palatability to that soaked in pH11-solution. Treatment with solution of high pH value seemed to cause the decrease of original taste of material though it makes material soft.
活水女子大学の論文
2009-03-31