Components contributing to the improvement of meat taste during storage.

• NISHIMURA Toshihide

  Department of Agricultural Chemistry, The University of Tokyo

• RHUE Mee Ra

  Department of Agricultural Chemistry, The University of Tokyo

• OKITANI Akihiro

  Department of Animal Products Science and Technology, Nippon Veterinary and Zootechnical College

• KATO Hiromichi

  Department of Agricultural Chemistry, The University of Tokyo

抄録

The changes in both taste and taste components of beef, pork, and chicken during storage were examined.<br> The brothy taste intensity of pork and chicken was significantly stronger after conditioning than before. On the other hand, for beef, there was no significant difference in the brothy taste intensity before or after conditioning. The analysis of major taste components showed that the levels of free amino acids in all meats were higher after conditioning than before. The differences in the levels of free amino acids before versus after conditioning were large in pork and chicken and very small in beef. Oligopeptide levels were lower in beef after conditioning than before, but they were higher in pork and chicken after conditioning than before. These results corresponded to results of the sensory evaluation studies described above, indicating that free amino acids and oligopeptides contributed to the improvement of meat taste during storage.

収録刊行物

• Agricultural and Biological Chemistry

  Agricultural and Biological Chemistry 52 (9), 2323-2330, 1988

  公益社団法人 日本農芸化学会

キーワード

• General Agricultural and Biological Sciences
• General Biochemistry, Genetics and Molecular Biology

詳細情報

• CRID: 1390282681442976384
• NII論文ID: 110006323999
• NII書誌ID: AA00515312
• DOI: 10.1271/bbb1961.52.2323
• COI: 1:CAS:528:DyaL1cXmt12jsLs%3D
• ISSN: 18811280
• ISSN: 00021369
• ISSN: http://id.crossref.org/issn/00021369
• 本文言語コード: en
• データソース種別:
  • JaLC
  • Crossref
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可