肉類の消化におよぼす加熱の影響 : II.食用レバーの消化について

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  • 肉類の消化におよぼす加熱の影響-2-食用レバーの消化について
  • ニクルイ ノ ショウカ ニ オヨボス カネツ ノ エイキョウ 2 ショクヨウ レバー ノ ショウカ ニ ツイテ
  • Effects of Heating Process on the Enzymatic Digestibility of Meats : II. The Digestibility of Edible Liver

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Effects of Heating Process on the Enzymatic Digestibility of Meats. II. The Digestibility of Edible Liver. Y. AYANO and S. OTSUKA, Faculty of Horticulture, Chiba University, Matsudo, Japan. Tech. Bull. Fac. Hort. Chiba Univ., No.16: 41〜47, 1968. The effects of heating process on the digestibility of the boiled liver (pig), and the effects of removal of fat or reducing sugar from the liver on the improvement of digestibility, were investigated through peptic digestion method in vitro. The method of the removal of fat or redusing sugar from the liver was as follows. Defatting liver was prepared by using ethyl ether from the freeze-dried liver. Desugaring liver was prepared by using glucose-oxidase enzyme, and the amount of reducing sugar (as glucose) removed from raw liver was 59.3%.0 The digestibility of both raw and boiled livers, at 100°or 120℃ for 1 hr., was increased according as prolonged digestion. However, the relative rates of the digestibility of them were lowered in proportion to the elevated degree of heating temperature, during all the period of digestion. The digestibility of them (incubated at 37℃ for 24 hrs.), were 89.1 0n raw liver, 84.4 139682564n 100℃ boiled liver, and 77.6 139497728n 120℃ autoclaved liver. By removal of fat or sugar from liver, the digestibility was improved. The degree of the digestibility in the case of defatting liver was 3〜4-1229081253gher than that of control, in all the heating process at 60°, 100°and 120℃ for 1hr.. The degree of the digestibility in the case of desugaring liver was also about 2 0gher compared to control in same condition. From the point of composition of nitrogen components in peptic hydrolysates of the livers, it was recognized that defatting or desugaring liver was hydrolyzed to small molecules in comparision with that of control, in all the heating process. Especially, this phenomenon was observed in the case of livers autoclaved at 120℃. The presence of fat or reducing sugar in the liver was considered as a factor that inhibits the

食用レバー(豚)を水煮した場合, 加熱が蛋白質の消化にどのように影響するか, また脱脂ならびに脱糖処理をして水煮した場合, 消化性がどのように向上するかについて, ペプシンによる人工消化試験を行なった.1.消化過程中における消化率の変化は, 生のもの, 加熱したもの(100℃および120℃で1時間)両者とも時間の経過にともない上昇した.しかし加熱温度が高いものほど消化率は低かった.37℃で24時間消化後の消化率は生のもの89.1%, 100℃で加熱したもの84.4%, 120℃で加熱したもの77.6%であった.2.脱脂(凍結乾燥レバーをエチルエーテルで処理)ならびに脱糖(生レバーをglucose-oxidaseで処理した後, 凍結乾燥, 脱糖率59.3%)処理により消化率は向上した.脱脂したものの消化率は無処理のものより各加熱段階(60℃, 100℃および120℃で1時間)とも約3〜4%高くなった.脱糖したものも約2%高くなった.消化生成物中の窒素成分の組成の点からみても, 脱脂ならびに脱糖処理を行なったものは無処理のものより小分子のものに分解されていることが認められた.特に120℃に加熱したものではその傾向が顕著にあらわれた.3.レバーの消化を阻害する因子として蛋白質の加熱変性以外に, 脂肪や還元糖の存在が考えられ, これらは加熱温度が高い場合に著しく影響することが分った.

source:The technical bulletin of Faculty of Horticulture, Chiba University

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