Autolysis of unsalted guts of sea cucumber under hydrostatic pressure
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- OKAZAKI TAKASHI
- Hiroshima Prefectural Food Technology Research Center
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- SHIGETA YUJIN
- Hiroshima Prefectural Food Technology Research Center
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- AOYAMA YASUSHI
- Hiroshima Prefectural Food Technology Research Center
Bibliographic Information
- Other Title
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- 静水圧下での食塩無添加によるナマコ内臓の自己消化法
- セイスイアツカ デノ ショクエン ムテンカ ニ ヨル ナマコ ナイゾウ ノ ジコ ショウカホウ
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Abstract
In order to develop a new method of producing “Shiokara” of sea cucumber's guts, sea cucumber's guts were autolyzed without salt by hydrostatic pressure (HP) treatment. No microorganisms could grow in the sea cucumber's guts under HP treatment of 60 MPa. The HP-treatment condition of the guts was set at 30°C for 24 h, at which the concentrations of total free amino acids, total nitrogen and formol nitrogen were approximately 7 times, 4 times and 5 times higher than that of raw sea cucumber's guts, respectively. When the HP-treated guts to which 5% NaCl was added were compared with those processed by the conventional method (5% NaCl), the HP-treated guts were superior to those of the conventional method in terns of “Umami” and “After-taste” by sensory evaluation.<br>
Journal
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- NIPPON SUISAN GAKKAISHI
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NIPPON SUISAN GAKKAISHI 73 (4), 734-738, 2007
The Japanese Society of Fisheries Science
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Details 詳細情報について
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- CRID
- 1390282681390541824
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- NII Article ID
- 110006367901
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- NII Book ID
- AN00193422
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- ISSN
- 1349998X
- 00215392
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- NDL BIB ID
- 8908936
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- Text Lang
- ja
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- Data Source
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- JaLC
- IRDB
- NDL
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed