Effects of Addition of Ginger to Miso Paste on Product Quality of Skipjack Meat Cured in Miso

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  • 味噌床への生姜添加が味噌漬カツオ肉の品質に及ぼす影響
  • 味噌床への生姜添加が味噌漬カツオ肉の品質に及ぼす影響 : 色・テクスチャー・香り・抗酸化能面での評価
  • ミソショウ エ ノ ショウガ テンカ ガ ミソズケ カツオニク ノ ヒンシツ ニ オヨボス エイキョウ : イロ ・ テクスチャー ・ カオリ ・ コウサンカ ノウメン デ ノ ヒョウカ
  • ―色・テクスチャー・香り・抗酸化能面での評価―
  • — Evaluations on Colour, Texture, Odour and Antioxidant Activity —

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Abstract

The present study was conducted to investigate the product quality of skipjack meats cured in miso with and without addition of ginger. The antioxidant activity of skipjack meat was increased by curing in miso. In addition, a higher —concentration of ginger in miso resulted in a longer— curing period and increased antioxidant activity. In skipjack meat, the colour difference (L* value, a* value, b* value) was decreased by curing in miso but L* value was elevated with the longer curing time and the colour became brighter. The skipjack meat, after it had cured in miso for 7 days, became harder but after 10 days it became softer. This phenomenon depended on the concentration of ginger.<br>The results of odour evaluation indicated that the odour from skipjack meat was due to miso rather than the added ginger. The degree of similarity of odorous components between the skipjack meat and miso increased in skipjack meat cured for 20 days.

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