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The Effect of Marinading on Tenderness in Meat Cooking
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- MEGA Ayako
- 山梨大学
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- FUJIKI Sumiko
- お茶の水女子大学
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- ARAKAWA Nobuhiko
- お茶の水女子大学
Bibliographic Information
- Other Title
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- 肉調理におけるマリネ処理の筋肉たんぱく質に及ぼす影響
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Description
The effect of marinading on tenderness and water-holding capacity of meat cubes was investigated. Each cube (4×4×2cm) was cut from beef shoulder muscle and immersed into 1. 5% acetic acid at 5°C for 40 hrs. The weight increase of marinaded meat and evaluation of tenderness measured by penetrometer and Waner-Bratzler meat shear machine showed the increase of water-holding capacity and the effective tenderization of meat cube in marinade.<BR>In comparison between SDS polyacrylamide gel electrophretic pattern of myofibrils prepared from fresh meat cube and that marinaded, it has been disclosed that through the marinading process, 210, 000 dalton band disappears and 150, 000 dalton band appears. Such alteration would be caused by active catheptic protease at lower pH in marinading which derives the breakdown of myosin to heavy meromyosin. It has been also observed that some nonprotein nitrogenous compounds from marinaded meat cube were solubilized into marinading solution.
Journal
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- Journal of Home Economics of Japan
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Journal of Home Economics of Japan 30 (7), 618-621, 1979
The Japan Society of Home Economics
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Details 詳細情報について
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- CRID
- 1390001206330396416
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- NII Article ID
- 130003868723
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- ISSN
- 18847870
- 04499069
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- Text Lang
- ja
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- Data Source
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- JaLC
- CiNii Articles
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- Abstract License Flag
- Disallowed