Taste and Texture of Abalone Meat after Extended Cooking

DOI Web Site Web Site 被引用文献16件 参考文献21件
  • Hatae Keiko
    Department of Nutrition and Food Science, Ochanomizu University
  • Nakai Hitomi
    Department of Nutrition and Food Science, Ochanomizu University
  • Tanaka Chie
    Department of Nutrition and Food Science, Ochanomizu University
  • Shimada Atsuko
    Department of Nutrition and Food Science, Ochanomizu University
  • Watabe Shugo
    Laboratory of Marine Biochemistry, Faculty of Agriculture, University of Tokyo

書誌事項

タイトル別名
  • Taste and Texture of Abalone Meat after

この論文をさがす

抄録

Abalone meat was cooked for 0, 15, 30, 60, 180, and 360min, and changes in the taste and texture during cooking were studied. During cooking, the weight of meat decreased, and it was 65% of the original weight after cooking for 360min. Collagen content in the meat decreased with a concomitant decrease in the hardness of meat (r=0.82). The amount of adenosine 5'-monophosphate increased after cooking for 15min and leveled off. The total amount of free amino acids increased after15-30min, then decreased. On the contrary, the amount of oligopeptide-bound amino acids kept increasing until 360min, both in the cooked meat and the drip. In the dominant amino acids of the oligopeptides, collagen constituents amino acids such as glycine, hydroxyproline, and proline were included. By the sensory test, the characteristic abalone taste and odor became stronger as the cooking time increased. This might be the reason why Japanese cookbooks recommend cooking for an extended period such as 15 or 180min.

収録刊行物

被引用文献 (16)*注記

もっと見る

参考文献 (21)*注記

もっと見る

キーワード

詳細情報 詳細情報について

問題の指摘

ページトップへ