Influence of Wakame and Sodium Alginate on Physico-Chemical Properties of Sika Deer Meat

YAMANAKA Maho, HAYASHI Hideaki, NAKAGAWA Toshinori, ASANO Keigo, NAGAMINE Itsuki, HIRAYAMA Takuji

doi:10.11461/jwaras.63.69

<p>The economic loss of agricultural and forestry resources has overwhelmingly increased in recent decades due to feeding damage of sika deer (Cervus nippon), especially in western Japan. Utilization of a captured deer is becoming a critical problem concerning the prevention of wildlife damage. Using sika deer meat (hereafter called “deer meat”) for edible is not progressing because negative image such as hard and gamey flavor in Japan. Our previous study showed that eating quality of deer meat is improved by treatment with wakame. Also, this last report suggested that alginate contained in wakame may affect deer meat, because it has an ability to retain water. In this study, we examined the effects of treatment with wakame and sodium alginate on physical and chemical properties. Measuring items were as follows: drip loss, water holding capacity, cooking loss, shear force, free amino acid and related compounds content of deer meat. The water holding capacity significantly was higher in treatment with sodium alginate than additive free condition. The shear force value significantly was higher in treatment with wakame than additive free condition. These results suggested that treating with wakame lead to an improvement in the physical property of deer meat.</p>

Influence of Wakame and Sodium Alginate on Physico-Chemical Properties of Sika Deer Meat

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