貯蔵中に発生する鹿肉の不快臭と脂質酸化

• 渡辺 彰

  農林水産省東北農業試験場

• 佐藤 博

  農林水産省東北農業試験場 酪農学園大学獣医学部

• 松本 光人

  農林水産省東北農業試験場 農林水産省畜産試験場

• 甫立 孝一

  農林水産省東北農業試験場 農林水産省畜産試験場

書誌事項

タイトル別名

• Off-flavour and Lipid Oxidation in Raw Venison during Storage
• チョゾウチュウ ニ ハッセイスル シカニク ノ フカイシュウ ト シシツ サン

抄録

Development of off-flavour and lipid oxidation in raw venison during storage was studied. M. Longissimus lumborum was excised from each carcass of four male Japanese Sika Deer (Cervusnippon centralis) one day after slaughter, and cut into 1-cm thick slices. These samples were aerobically or vacuum-packed (referred to as AP and VP, respectively), and stored at 2.5°C for 3, 5, 7 and 9 days. Beefs were also prepared as references. Off-flavor in AP venison was detected at 3 or 5 days storage, and the pronounced off-flavor was recognized after 7 days storage. Offflavour in VP venison or AP beef was very weak and it was negligible during storage. The numbers of thiobarbituric acid reactive substances (TBARS) extracted by 20% trichloroacetic acid solution increased from 0.13 to 0.76mg/kg in AP venison, but that of VP venison or AP beef was below 0.04mg/kg and it was stable throughout the storage period. Concerning the bacterial growth, marked increase was observed in AP beef only. From these results, the off-flavour in raw venison during storage would be due to lipid oxidation, not to bacterial spoilage.

収録刊行物

• 日本畜産学会報

  日本畜産学会報 69 (5), 489-492, 1998

  公益社団法人 日本畜産学会

キーワード

• Venison
• Lipid oxidation
• Off-flavour

詳細情報

• CRID: 1390282680172772096
• NII論文ID: 10021726248
• NII論文ID: 10020395473
• NII書誌ID: AN00195188
• DOI: 10.2508/chikusan.69.489
• ISSN: 18808255
• ISSN: 00215309
• ISSN: 1346907X
• NDL書誌ID: 4482268
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I4482268
• 本文言語コード: ja
• データソース種別:
  • JaLC
  • NDL
  • Crossref
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可