書誌事項
- タイトル別名
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- The Effects of Extraction Condition and Freshness of Raw Materials on the Quality and Mutagenicity of Hot-water Extracts Prepared from Livestock bones.
- ネッスイ チュウシュツ ボーンエキス ノ ヒンシツ オヨビ ヘンイゲンセイ ニ
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抄録
Hot-water extracts prepared from beef, pork, and chicken bones have been manufactured for a long time, and are used in many types of products, and have a large annual production. However, a detailed examination on the manufacturing conditions has not yet been carried out. In this study, we prepared the extracts at 100°C, the most common temperature for industrial purposes, and 10°C higher and lower than that. We compared mutual relationships among these extracting conditions, on their free amino acid compositions, and their sensory evaluation of basic taste qualities and overall preference. Fluctuation in mutagenicity of each extract was also inspected in connection with their extraction conditions. In conclusion, an extraction at a lower temperature than that generally used n the seasoning industry provided us with better results not only in recovery of free amino acids and sensory properties, but also in long term safety in regard to mutagenicity levels, regardless of the species of raw materials.
収録刊行物
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- 日本食品科学工学会誌
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日本食品科学工学会誌 44 (10), 716-723, 1997
公益社団法人 日本食品科学工学会
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詳細情報 詳細情報について
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- CRID
- 1390282681381207936
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- NII論文ID
- 130001477907
- 10007585147
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- NII書誌ID
- AN10467499
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- ISSN
- 18816681
- 1341027X
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- NDL書誌ID
- 4324032
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- NDL
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- 抄録ライセンスフラグ
- 使用不可