豚肉発酵調味料"肉醤"の性質  [in Japanese] Properties of "Shishibishio" Fermented Pork Meat Sauce  [in Japanese]

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Abstract

本研究は豚挽肉から発酵調味料である肉醤を製造し,その性質について検討した.豚挽肉に食塩,麹,胡椒,水およびプロテアーゼとしてAlcalase 2.4Lを加えて,3種の異なった食塩濃度(15,20および25%)のもろみを調製し,30℃,6ケ月間発酵させた.この間,1ケ月後にFlavourzyme 500Lを添加したものも調製した.発酵期間中に細菌数は減少し,6ケ月後に,一般生菌数は3.9~7.0×10<SUP>2</SUP>cfu/g, 乳酸菌数は300以下および大腸菌群は検出されなかった.発酵は1ケ月後から急激に進み,その後緩やかに進んだ.6ケ月後において,もろみからの肉醤の収率は67.0~78.5%,pHは4.76~5.01,タンパク質の回収率は71.9~79.8%,全窒素量は1.7~2.0g/100ml, ペプチド量は3.5~6.3g/100ml, 総遊離アミノ酸量は4.8~7.8g/100mlであった.Flavourzyme 500Lを添加したものは総遊離アミノ酸量が多くなった(<I>p</I><0.05).肉醤の食塩濃度は,15%の食塩でもろみを調製したものは,20.5~20.8%,20%および25%の食塩で調製したものは,22.8~23.5%であった.官能評価の結果は,総合評価で20%の食塩で調製したものが,さらにFlavourzyme 500Lを添加したものが良い評価であった.

The aim of this study was to produce fermented “Shishibishio” meat sauce from pork and analyze its properties. The fermentation mixtures (moromi) were prepared by mixing ground pork with salt at three different concentrations (15, 20 and 25% w/w) with koji, pepper, water and Alcalase 2.4L. The mixtures were then incubated at 30°C for 6 months. After one month of fermentation, Flavourzyme 500L was added to the moromi mixtures. Bacterial counts gradually decreased during fermentation, and after 6 months the common bacteria count was 3.9-7.0×10<SUP>2</SUP>cfu/g, lactic acid bacteria count was below 300, and coliform bacteria were undetected. The recovery percentage of Shishibishio obtained from moromi was between 67.0 and 78.5% with a pH value between 4.76 and 5.01 and protein recovery percentage between 71.9 and 79.8%. Total nitrogen, peptides and free amino acid contents were 1.7-2.0g, 3.5-6.3g and 4.8-7.8g per 100ml, respectively. The addition of Flavourzyme 500L increased the total free amino acid content to 12.2-16.5% (<I>p</I><0.05). A 15% salt mixture resulted in a 20.5 to 20.8% salt concentration in the product, and 20 and 25% salt mixtures resulted in product salt concentrations of 22.8 and 23.5%, respectively. Results of the sensory evaluation of Shishibishio indicate that 20% salt moromi has a higher sensory evaluation value which is further increased by the addition of Flavourzyme 500L.

Journal

  • Nippon Shokuhin Kagaku Kogaku Kaishi

    Nippon Shokuhin Kagaku Kogaku Kaishi 54(4), 152-159, 2007-04-15

    Japanese Society for Food Science and Technology

References:  23

Cited by:  1

Codes

  • NII Article ID (NAID)
    10019925049
  • NII NACSIS-CAT ID (NCID)
    AN10467499
  • Text Lang
    JPN
  • Article Type
    Journal Article
  • ISSN
    1341027X
  • NDL Article ID
    8741679
  • NDL Source Classification
    ZP34(科学技術--食品工学・工業)
  • NDL Call No.
    Z17-126
  • Data Source
    CJP  CJPref  NDL  J-STAGE 
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