Effect of juice from Sarunashi (Actinidia arguta) varieties on textural properties and water holding capacity of muscle from Japanese Shorthorn steers
- 25 August 2021
- journal article
- Published by Japanese Society of Animal Science in Nihon Chikusan Gakkaiho
- Vol. 92 (3), 327-330
- https://doi.org/10.2508/chikusan.92.327
Abstract
異なる品種(軽米,五戸,月山,および一才)のサルナシの果汁の塗布が日本短角種牛肉(n=7)のテクスチャー特性および保水性に及ぼす影響について検討を行った.サルナシ果汁を塗布した筋肉サンプルを40°Cで1時間貯蔵してドリップロスを測定し,次に60°Cで3分間の湯浴を行ってクッキングロスを測定した.また,最大荷重,ガム性荷重,凝集性,および付着性を測定した.サルナシの果汁を塗布した筋肉サンプルのドリップロスはサルナシの品種による有意な影響を受けなかった.軽米または五戸の果汁を塗布した筋肉サンプルは月山または一才の果汁を塗布したものに比較して,クッキングロスが有意に高く,また最大荷重およびガム性荷重が有意に低かった.本研究の結果から,軽米または五戸の果汁を塗布した牛肉は月山または一才の果汁を塗布したものに比較して,加熱時の保水性は低くなるものの,軟化効果は高くなることが示された.This publication has 10 references indexed in Scilit:
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