鶏肉の真空調理に関する研究(第1報) : 真空調理と茹で加熱した鶏肉の物性及び食味 Study on Chicken Breast Meat after vacuum Cooking (I) : Composition of the Physical Properties and Sensory Attributes after vacuum Cooking and Boiling

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真空調理した鶏肉と茄で加熱した鶏肉の加熱経過に伴う肉の中心温度の変化を測定し,食味及び物性を比較した.さらに,食塩で調味後,真空調理した鶏肉の物性及び調理性についても検討した.(1)加熱方法が物性,食味に及ぼす影響「湯煎温度:70 ℃,中心温度:70 ℃,加熱保持時間:5分」の条件で真空調理した鶏肉は,茄で加熱(湯煎温度:95~100℃,中心温度:85℃)に比べ,歩留りが高く,軟らかく,ジューシーな食味になった.(2)食塩添加が物性,食味に及ぼす影響下処理時の1%食塩の添加は加熱時間を幾分か短縮し,収縮の抑制,水分保持に関与し,歩留りやテクスチャー及び総合的な嗜好性を向上させる効果がみられた.

We investigated the physical properties and sensory attributes of chicken breast meat heated by vacuum cooking (VC)to compare with those by boiling cooking (BC) when the meat was in a palatable condition. With VC, the meat was heated in a 70℃ water bath until the internal temperature of the meat had reached 70℃, this temperature being held for 5 min. With BC, the meat was heated in a 95-100℃ water bath until the internal temperature of the meat had reached 85℃. The effect of 1% salt addition was also studied for VC at the same heating temperature that was held for 1 or 5 min. The samples thus prepared were subjected to physicochemical and sensory evaluations. We concluded that yield of weight, juiciness and IMP content of the meat by VC were significantly higher than those by BC, but the shear value by VC was significantly lower. Salt addition was effective in reducing the heating time and increasing the water holding capacity. The yield, texture and palatability were also improved by salt addition.

収録刊行物

  • 日本家政学会誌

    日本家政学会誌 54(7), 591-600, 2003

    日本家政学会

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各種コード

  • NII論文ID(NAID)
    110003166933
  • NII書誌ID(NCID)
    AN10040097
  • 本文言語コード
    JPN
  • 資料種別
    NOT
  • ISSN
    09135227
  • NDL 記事登録ID
    6648302
  • NDL 雑誌分類
    ZE16(社会・労働--家事・家政--学術誌)
  • NDL 請求記号
    Z6-113
  • データ提供元
    CJP書誌  CJP引用  NDL  NII-ELS  NDL-Digital 
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