鶏肉真空調理工程における食塩の拡散  [in Japanese] Diffusion of sodium chloride during the process of "Sous Vide" cooking of chicken  [in Japanese]

    • 小竹 佐知子 ODAKE Sachiko
    • 日本獣医生命科学大学乳肉利用学教室 Laboratory of Animal Products Science and Technology, Nippon Veterinary and Life Science University

Access this Article

  • CiNii Fulltext PDF

    Open Access

  • JASI

Search this Article

Abstract

フランスで確立された真空調理技術はさまざまな食材に応用されているが,畜肉製品の場合,真空下62-68℃の温度帯で加湿することにより,歩留まりが高く,軟らかい製品が得られる。調製にあたっての問題点の一つとして,調味コントロールの難しさがあげられている。従って本研究では,食材への調味料拡散流入量把握のために拡散係数の算出を試みた。試料には真空調理でよく用いられる鶏モモ肉を用い,食塩水溶液に浸潰して真空加熱した。また同条件で普通加熱も行い,真空加熱との比較検討も行った。水分音量,食塩濃度ともに,真空加熱および普通加熱では差が認められず,また,試料中の拡散経路となる空隙を見るために行った走査型電子顕微鏡観察においても両者に差は無かった。したがって,算出した拡散係数は両試料区でほぼ同じ値となり,真空調理試料における値はD=2.124×10^<-5>cm^2/sと算出された。

Various foods are used with "sous vide" cooking, which was developed in France. Sous-vide meat is cooked at a temperature 62-68℃ in a vacuum condition, and the yield rate and the quality of the meat are higher than general cooking at a high temperature. Sous-vide cooking needs seasoning control to obtain high quality, because readjustment of taste is not possible after being packed in a vacuum. Diffusion coefficients are effective to seize diffusion phenomena of seasoning process, and they enable us to predict the amount of seasoning substances transported into food. The diffusion coefficient of sodium chloride in chicken during sous-vide cooking was obtained, and the value was compared with the one obtained in non sous-vide condition. Significant differences were not observed in the changes in water content and sodium chloride concentration between sous-vide and non sous-vide cooking. The image of SEM of sous-vide chicken, which shows internal channel in food, was not different from that of non sous-vide cooking. Therefore diffusion coefficients of sodium chloride in sous-vide and non sous-vide chicken were almost the same, and the value was D=2.124×10^<-5>cm^2/s in sous-vide chicken.

Journal

The bulletin of the Nippon Veterinary and Life Science University   [List of Volumes]

The bulletin of the Nippon Veterinary and Life Science University 56, 22-27, 2007-12  [Table of Contents]

Nippon Veterinary and Life Science University

Codes

  • NII Article ID (NAID) :
    110006978407
  • NII NACSIS-CAT ID (NCID) :
    AA12205414
  • Text Lang :
    JPN
  • Article Type :
    Journal Article
  • ISSN :
    03738361
  • Databases :
    NII-ELS  IR