Antioxidative effect of <i>katsuo-dashi</i> during thermal cooking (Part II): meat products, and refrigerated and frozen-stored sardine products

DOI

Bibliographic Information

Other Title
  • 調理における鰹だしの抗酸化効果　第二報
  • ～畜肉の加熱調理及び鰯の冷蔵・冷凍保存について～

Abstract

We investigated the antioxidative effect of katsuo-dashi, the hot water extract from dried bonito, during the thermal cooking of meat products. The antioxidative capability of katsuo-dashi for processed food was also studied for refrigerated and frozen-stored sardine fish balls. A sensory evaluation showed that katsuo-dashi suppressed the meat odor of chicken meat balls, pork meat balls and beef hamburgers. The thiobarbituric acid reactive substance (TBARS) value for the three kinds of meat product with katsuo-dashi was lower than that with water. Gas chromatography-mass spectrometry showed that hexanal in the volatile components of the chicken meat product, which has been reported as being responsible for meat odor, was reduced by the addition of katsuo-dashi. The peroxide value (POV) of sardine fish balls which had been cooked with katsuo-dashi after storing, was lower than that with water. These results indicate that katsuo-dashi was effective for suppressing lipid oxidation during thermal cooking and refrigerated and frozen storage.

Journal

Keywords

Details 詳細情報について

  • CRID
    1390001205505492864
  • NII Article ID
    130004700846
  • DOI
    10.11402/cookeryscience.43.106
  • ISSN
    21865787
    13411535
  • Text Lang
    ja
  • Data Source
    • JaLC
    • CiNii Articles
  • Abstract License Flag
    Disallowed

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