Effect of muscle pH on the physicochemical properties of venison from wild deer
- 25 August 2021
- journal article
- Published by Japanese Society of Animal Science in Nihon Chikusan Gakkaiho
- Vol. 92 (3), 335-341
- https://doi.org/10.2508/chikusan.92.335
Abstract
筋肉のpHが22頭の野生ニホンジカ（Cervus Nippon）の胸最長筋（M. longissimus thoracis）の保水性，遊離アミノ酸含量，硬さ，色調，酸化，脂肪酸組成，および抗酸化物質含量に及ぼす影響について検討を行った．鹿肉のpHはドリップロス，水分含量，剪断力価，飽和脂肪酸割合，一価不飽和脂肪酸割合，および多価不飽和脂肪酸割合に有意な影響を及ぼさなかった．鹿肉のpHとクッキングロス，L*値，a*値，b*値，メトミオグロビン割合，チオバルビツール酸価，およびα-トコフェロール含量との間に有意な負の相関がみられた．鹿肉のpHと遊離アミノ酸総含量との間に有意な正の相関がみられた．本研究の結果から，鹿肉はpHが高くなるのに伴って，明度，赤色度，黄色度は低くなるものの，加熱中の保水性が高くなり，酸化が抑制され，また呈味成分である遊離アミノ酸の総含量が高くなることが示された．Keywords
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