A review: Fat quality and eating quality of Wagyu beef
- 25 February 2021
- journal article
- review article
- Published by Japanese Society of Animal Science in Nihon Chikusan Gakkaiho
- Vol. 92 (1), 1-16
- https://doi.org/10.2508/chikusan.92.1
Abstract
和牛では脂肪交雑の改良が進み，脂肪質が注目されようになり，食味に対する研究も進んできたためとりまとめた．和牛脂肪はオレイン酸など一価不飽和脂肪酸含量が高く，融点が低い．脂肪質評価法ではわが国の食肉市場において非破壊で迅速な携帯型近赤外光ファイバ法の応用が進み，和牛の育種改良や銘柄化に応用されている．官能検査では和牛やWagyu肉は，多汁性，やわらかさ，風味の全ての食味性で優れ，消費者の嗜好性も高い．脂肪融点の低さは，舌触りの良さと多汁性の高さに関係する．遊離したオレイン酸，リノール酸は舌に脂肪味を感じさせる第六の呈味物質として注目され，甘味，うま味も刺激する．多価不飽和脂肪酸は酸化臭の原因になる一方で，遊離一価不飽和脂肪酸と共に，甘い香りのラクトンや脂っぽい香りのアルデヒド等の前駆物質となる．以上から和牛肉で脂肪質は，食感，多汁性，風味のすべての食味性に影響する重要な形質である．This publication has 10 references indexed in Scilit:
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