スケトウダラ調味乾燥品の呈味成分含量に及ぼす調味液中のソルビトールとスクロースの影響

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タイトル別名
  • Effects of Sorbitol and Sucrose Concentrations in Seasoned Solution on Content of Taste-active Components in Seasoned and Dried Products from Walleye Pollack.
  • スケトウダラ チョウミ カンソウヒン ノ テイミ セイブン ガンリョウ ニ オ

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説明

The purpose of this work was to study the effects of sorbitol and sucrose on the content of taste-active components in meat block of walleye pollack during soaking and dehydration. The meat blocks were soaked in 0.5 M NaCl solution containing 0.5 M sorbitol and/or 0.5 M sucrose at 5°C for 24 hours. After soaking, the meat blocks were dehydrated at 20°C and 60% humidity for 6 hours. During soaking, nitrogenous compounds, free amino acids, lactic acid and so on in the blocks soaked in 0.5 M NaCl solution with 0.5 M sorbitol or 0.5 M sucrose were retained much more than those in the blocks without sorbitol or sucrose. Though the contents of those in the blocks with sucrose were higher than those in the blocks with sorbitol during soaking, no serious difference in their contents could be detected between sorbitol and sucrose during dehydration. These results suggested that sorbitol and sucrose in meat blocks controlled the flow out of taste-active components in those blocks during soaking and contributed to keeping those components in the blocks during dehydration, and also the latter was more effective than the former during soaking.

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