Manufacture of Fermented Meat Sauce and its Properties
|
Accession number;05A1044292
|
| Title;Manufacture of Fermented Meat Sauce and its Properties |
| Author;
MIKAMI MASAYUKI
(Obihiro Univ. of Agric. and Vet. Med.)
SEKIKAWA MITSUO
(Obihiro Univ. of Agric. and Vet. Med.)
SHIMADA KEN'ICHIRO
(Obihiro Univ. of Agric. and Vet. Med.)
|
Journal Title;Shokuniku ni kansuru Josei Kenkyu Chosa Seika Hokokusho
|
Journal Code:X0296A
|
ISSN:
|
|
VOL.23;NO.;PAGE.217-222(2005)
|
| Figure&Table&Reference;FIG.4, TBL.1, REF.10 |
| Pub. Country;Japan |
| Language;Japanese |
| Abstract;The aim of this study was to produce the fermented meat sauce "Shishibisio" from chicken. The original matter was used the chicken with bone except feather, head, legs and internal organs. The chicken was grounded and mixed with water, salt, koji, pepper and Alcalase2.4L. The mixture (moromi) was incubated at 30.DEG.C. for 3 months. By the addition of koji and Alcalase2.4L, yield of Shishibisio from moromi increased, and content of total nitrogen, peptide and free amino acid content increased also. Addition of Flavouzyme500L increased the total free amino acids, content of Glu and the score of sensory evaluation. After 3 months, Shishibishio was obtained 58.3-60.0% from moromi, pH was 6.02-6.03, total nitrogen 1.5-1.6g/100g, peptide content 3.2-3.3g/100g, total free amino acid content 4.7-5.6g/100g and salt content 22.9-23.0%. (author abst.) |
|
|
|
Related Articles;
|
|
