鮭頭エキストラクトのサイクロデキストリンによる魚臭抑制効果

DOI

書誌事項

タイトル別名
  • Masking Effect of Cyclodextrin on Fishy Odor in Freeze-Dried Salmon Head

抄録

There were negative correlations between the pH and the protein concentration in the solution of salmon head powder (SP) mixed with cyclodextrin (CD), The details were as follows:<BR>1) The masking effect of CD on the fishy odors was observed in CD concentration of 10 to 12%to SP in weight and in the pH between 3.44 to 6.62.<BR>2) There were negative correlations between the protein concentration and the pH, namely the protein concentration decreased with increasing pH.<BR>3) Glucose in the solution of SP including CD was in extremely small quantities. This suggests that the linkage of glucoses in CD is too hard to decompose under the conditions of the experiment.<BR>4) It is considered that the masking can be accomplished by locking the fishy odor into the CD molecule.<BR>5) Cookies made from wheat flour mixed with 5% of SP which included 8 to 10% of CD were significantly preferred than control in the sensory tests.

収録刊行物

  • Science of Cookery

    Science of Cookery 20 (2), 159-163, 1987

    一般社団法人 日本調理科学会

詳細情報 詳細情報について

  • CRID
    1390001204736792832
  • NII論文ID
    130004400141
  • DOI
    10.11402/cookeryscience1968.20.2_159
  • ISSN
    21865795
    09105360
  • 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

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