Sensory tests for taste and flavor of chicken meat, egg and pork ham produced by feeding single cell protein grown on methanol.
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概要
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Offspring of hens and sows which were fed experimental diets for 2 months were fed the same diet as their parents for 4 years. Samples of their eggs, the thigh meat and the ham were obtained for sensory tests at the end of 4-year experiment. The taste and flavor of hard-cooked eggs, soup of the chicken meat, and the salted ham were tested. Four kinds of experimental diet, a control (C) and diets containing Yeast I and K and Bacteria L, respectively, were fed to the hens, and 3 kinds of diet, a control and diets containing either Yeast K or Bacteria L, were fed to the sows.Yeast I was a product of Hansenula sp., Yeast K was Pichia aganobii, and Bacteria L was Methylomonas methanolis, all of which were grown on methanol.Comparison of the taste and flavor between the chicken meat and eggs of C and I was carried out in one station with 24 panelists. Comparisons between those of C and K, and of C and L were in 3 different stations each with total 98 and 91 panelists, respectively. Three pairs of the salted ham C, K, and L were compared in 2 laboratories, with 66 and 97 panelists, respectively.Little but significant difference was observed in the taste and flavor of the chicken soup and salted ham between C and L, and the soup and the salted ham of L were prefered to those of C. No significant difference was found in those between C and K, and between C and I. No significant difference was found in the taste and flavor among the samples of the eggs.
- 日本家禽学会の論文
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