鶏肉の真空調理に関する研究（第２報）チルド保存期間及び再加熱と鶏肉の物性，食味との関わり

• 西念 幸江

  女子栄養大学栄養学部

• 柴田 圭子

  女子栄養大学栄養学部

• 安原 安代

  女子栄養大学栄養学部

書誌事項

タイトル別名

• Study on Chicken Breast Meat by Vacuum Cooking (II) Effect of Reheating and Storage Period on the Physical Properties and Sensory Attributes of Chicken Breast Meat
• Effect of Reheating and Storage Period on the Physical Properties and Sensory Attributes of Chicken Breast Meat
• チルド保存期間及び再加熱と鶏肉の物性, 食味との関わり

抄録

Vacuum cooking involves two subsequent processes : storage at refrigeration temperature and reheating in hot water for serving. We investigated the effect of the storage period and reheating method on the physicochemical properties and sensory attributes of chicken breast meat. Reheating was conducted at three temperatures (75°C, 85°C and boiling) in a water bath, the sample being heated until the internal temperature reached 75°C and then held for 1 min. Reheating in boiling water had severe effect on the cooking properties and physical properties. Reheating at 85°C seemed to be useful for reducing the reheating time needed at 75°C. The storage periods tested were 0, 2, 6 and 12 days (including the day of cooking). Decreasing water content and juiciness were related to increasing storage period. To optimize the physicochemical properties and sensory attributes, the usual storage period used in restaurants etc. (6 days, including the day of cooking) seems appropriate.

収録刊行物

• 日本家政学会誌

  日本家政学会誌 54 (10), 867-878, 2003

  一般社団法人 日本家政学会

キーワード

• 真空調理
• 鶏肉
• 中心温度
• 再加熱
• 再加熱温度
• 保存期間

詳細情報

• CRID: 1390001206334681984
• NII論文ID: 130003851955
• DOI: 10.11428/jhej1987.54.867
• ISSN: 18820352
• ISSN: 09135227
• 本文言語コード: ja
• データソース種別:
  • JaLC
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可