牛肉の熟成に伴う食味の変化〔英文〕  [in Japanese] Changes in the Taste of Beef with Aging  [in Japanese]

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Abstract

1cm厚さの牛肉のサーロイン肉(胸最長筋)を0℃で2日から14日間熟成した. 熟成した生肉および,これを209℃で90秒焼いた肉の物理的特性(剪断力価,硬さ,凝集性,針入載,保水性), 5'-IMP含量, 有機酸量および遊離アミノ酸とオリゴペプチド態アミノ酸の量と組成を測定した. また,官能検査により, 加熱した熟成肉の軟らかさ, うま味の強ち, 総合的好ましさなどが評価された. この結果, 熟成により軟らかさは, 官能評価においても, 客観測定においても顕著に増加した. うま味に関与するグルタミン酸量および5'-IMP量は熟成により,前者は増加,後者は減少した. 両者の量より算出した呈味強度は熟成により増加したが, 官能評価におけるうま味の強さには熟成による有意の増加が認められなかった. 以上より官能評価におけるうま味の強さにはGlu, 5'-IMP以外の成分の寄与が示唆された.

Beef sirloin (muscle longissimus thoracis) samples of 1 cm in thickness were aged at 0℃ for 2-24 days, and the change in levels of inosine 5'-monmphosphate (5'-IMP),lactic acid ,free amino acids and oligopeptide-type amino acids were estimated. Such physical properties as the shear value, hardness, cohesiveness, penetration, value and water-holding capacity of the aged beef samples were also measured before and after cooking at 209℃ for 90 sec. In addition, the tenderness, intensity of umami taste and overall palatability of the aged and cooked samples were evaluated by a sensory test. As a result ,the tenderness markedly increased as aging proceeded by both the sensory evaluation and objective measurement. Regarding the levels of free glutamic acid (Glu) and 5'-IMP, both relating to the umani taste, the former increased while the latter decreased as aging proceeded, The intensity of the umami taste calculated according to the levels of these two components increased as aging proceeded, while that evaluated by the sensory test showed no significant increase, These results suggest that some components other than Glu or 5'-IMP would contribute to the intensity of the umami taste as evaluated by the sensory test.

Journal

  • Journal of home economics of Japan

    Journal of home economics of Japan 43(3), p199-206, 1992-03

    日本家政学会

Cited by:  2

Codes

  • NII Article ID (NAID)
    110003169392
  • NII NACSIS-CAT ID (NCID)
    AN10040097
  • Text Lang
    JPN
  • Article Type
    Journal Article
  • ISSN
    09135227
  • NDL Article ID
    3773531
  • NDL Source Classification
    PS1;PC5
  • NDL Source Classification
    ZE16(社会・労働--家事・家政--学術誌)
  • NDL Call No.
    Z6-113
  • Data Source
    CJPref  NDL  NII-ELS  NDL-Digital 
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