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- Kitaoka-Saito Chika
- Laboratory of Food Analysis Chemistry, School of Life and Environmental Science, Azabu University
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- Kato-Yoshinaga Yuko
- Laboratory of Food Analysis Chemistry, School of Life and Environmental Science, Azabu University
Bibliographic Information
- Other Title
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- 産卵鶏へのケイ酸塩の飲水給与が鶏卵の呈味に及ぼす影響
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Abstract
We have investigated the effect of the continuous supplementation of silicate in the drinking water of broilers and layers on the taste of meat and eggs. In a follow-up experiment, we here examined the influence of rearing method, hen age, and layer type on the effects of silicate supplementation on the taste and texture of the egg. Free amino acids were analyzed by ODS pre-column high-performance liquid chromatography. Sensory evaluation of egg yolk and egg white of boiled eggs was conducted by panelists. The results showed that many free amino acids related to sweetness, umami-taste, and bitterness were significantly increased in the high dose (0.24 mg/mL)-supplemented group compared to the control, although the specific amino acids that varied between groups differed from those identified in previous experiments. Moreover, the sensory evaluation showed that silicate supplementation decreased the egg smell, and increased the umami and preference for the egg yolk, while the stiffness score of the egg white increased. These findings suggest that silicate supplementation in hen drinking water could have beneficial effects on the egg taste, although further detailed studies are needed to clarify the specific amino acids that are increased according to test conditions.
Journal
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- Japanese Journal of Food Chemistry and Safety
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Japanese Journal of Food Chemistry and Safety 26 (1), 51-55, 2019
Japanese Society of Food Chemistry
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Details 詳細情報について
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- CRID
- 1390845713063719936
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- NII Article ID
- 130007638112
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- NII Book ID
- AA11666400
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- ISSN
- 21896445
- 13412094
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- NDL BIB ID
- 029727422
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- Text Lang
- en
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- Data Source
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- JaLC
- NDL
- CiNii Articles
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- Abstract License Flag
- Disallowed