75℃で真空調理した鶏ささ身はやわらかい Tenderer Chicken Breasts Vacuum-Cooked at 75℃

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Abstract

75℃で真空調理加熱した鶏ささ身は, 100℃で加熱したものより有意に収縮が弱くかつ,やわらかく仕上がった.両試料のヒドロキシプロリン量に,有意な差はなく,走査電子顕微鏡観察においても微細構迫間に顕著な差は観られなかった.ミオシンを両温度で加熱後その凝集状態を透過電子顕微鏡で観察したが,状態に差は認められなかった.しかしながら,接触しているタンパク質同士を結合する試薬1-ethyl-3-carbodiimideを用いて得られたミオシン凝集体の電気泳動パターンは,明らかに100℃加熱した方が75℃加熱したミオシンより重合化が進んでいることを示していた.このことは, 100℃加熱で形成されたミオシン凝集体がよりコンパクトな構造を持っていることを示している.

Chicken breasts vacuum-cooked at 75℃ were tenderer than those heated at 100℃. There was no significant difference in the amount of hydroxyproline in raw chicken compared with chicken heated at 75℃ or 100℃. Scanning electron microscopy (SEM) showed that the degree of shrinkage was similar in the muscle fiber or myofibrils in the samples heated at the two temperatures. No significant difference could be found in the transmission electron microscopic (TEM) observations of myosin aggregation formed by heating at 75℃ and 100℃. However, the electrophoresis patterns obtained by using 1-ethyl-3-carbodiimide (EDC) as a zero-length cross-linking reagent indicate that the polymerization of myosin at 100℃ was more advanced than that at 75℃, suggesting that the aggregates of myosin formed at the higher temperature had a more compact structure. This difference in the state of the myosin molecules may be reflected in the greater shrinkage observed in chicken breast meat heated at 100℃.

Journal

  • Journal of home economics of Japan

    Journal of home economics of Japan 55(8), 605-615, 2004-08-15

    日本家政学会

References:  42

Cited by:  6

Codes

  • NII Article ID (NAID)
    110003167041
  • NII NACSIS-CAT ID (NCID)
    AN10040097
  • Text Lang
    ENG
  • Article Type
    Journal Article
  • ISSN
    09135227
  • NDL Article ID
    7071173
  • NDL Source Classification
    ZE16(社会・労働--家事・家政--学術誌)
  • NDL Call No.
    Z6-113
  • Data Source
    CJP  CJPref  NDL  NII-ELS  NDL-Digital 
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