Mechanism Involved in the Improvement of Meat Taste during Postmortem Aging.

DOI 被引用文献16件 参考文献50件 オープンアクセス
  • NISHIMURA Toshihide
    Department of Food Science, Faculty of Applied Biological Science, Hiroshima University

書誌事項

公開日
1998
DOI
  • 10.3136/fsti9596t9798.4.241
公開者
社団法人 日本食品科学工学会

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説明

It is well known that muscle is converted to meat as food during postmortem aging. Meat flavor as well as texture are improved during postmortem aging. The improvement of meat taste in flavor is involved in the increase in free amino acids and peptides in meats during postmortem aging. Especially, the increase in free amino acids is thought to contribute to the enhancement of brothy taste including umami, while the increase in peptides is responsible for giving mildness. The increase in peptides is caused by the action of cathepsins B and L, and calpains on muscle proteins, while the increase in free amino acids is caused by the action of aminopeptidases C, H and P on the peptides during postmortem aging.

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詳細情報 詳細情報について

  • CRID
    1390282679432849280
  • NII論文ID
    130000122918
  • DOI
    10.3136/fsti9596t9798.4.241
  • ISSN
    18813976
    13417592
    http://id.crossref.org/issn/13417592
    https://id.crossref.org/issn/13417592
  • 本文言語コード
    en
  • データソース種別
    • JaLC
    • Crossref
    • CiNii Articles
    • OpenAIRE
  • 抄録ライセンスフラグ
    使用不可

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