調製方法の異なるクルマエビ"あらい"の呈味およびテクスチャ-

概要

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Cutting open ventral side of kuruma prawn meat, we prepared "arai" samples by washing in water at 0°C for 2min, at 18°C for 2min, and at 49°C for 20s, respectively. "Arai" sample by washing at 49°C was preferable in flavor and had a strong sweetness and umami compared with the other samples. In the preference of the texture, however, there was no significant difference, and all of the samples were judged to be preferrable by the sensory panel members. Amounts of IMP and AMP were higher in the sample prepared by washing at 49°C than in the others. The amount of free amino acids did not differ much among three samples. The levels of the supernatant after centrifugation of the samples were higher in the sample prepared at 49°C. These findings suggest that the sample prepared at 49°C releases the extract mostly, consequently, the taste can be detected among three samples when we masticate. Eight items of physical properties were measured and followed by statistical analysis of principal component analysis. The physical properties of three kinds of "arai" were shown in the two dimentional surface. The sample prepared at 49°C located separately from the others.
日本水産學會の論文