The Effect of Tenderization of Roasted Meat on Pre-Soaking in Miso-Based and Soy-Sauce-Based Seasoning

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  • YONEZAWA Kayo
    Department of Agricultural Chemistry, Faculty of Applied Biosciences, College of Tokyo University of Agriculture
  • ENDO Chikako
    Ebara Foods Industry, Inc.
  • KOGURE Sarasa
    Department of Ecological Symbiotic Science, Graduate School of Agriculture, College of Tokyo University of Agriculture
  • KOJIMA Kayoko
    Department of Ecological Symbiotic Science, Graduate School of Agriculture, College of Tokyo University of Agriculture
  • HORIGUCHI Toshihide
    Department of Ecological Symbiotic Science, Graduate School of Agriculture, College of Tokyo University of Agriculture
  • TANIOKA Yuri
    Department of Ecological Symbiotic Science, Graduate School of Agriculture, College of Tokyo University of Agriculture Department of International Food and Agricultural Science, College of Tokyo University of Agriculture
  • YAMAUCHI Jun
    Department of International Food and Agricultural Science, College of Tokyo University of Agriculture
  • HAYASHI Kenji
    Ebara Foods Industry, Inc.
  • KOJIMA Masaru
    Ebara Foods Industry, Inc.
  • KOTAKE Tatsuya
    Ebara Foods Industry, Inc.
  • IMAI Hideaki
    Ebara Foods Industry, Inc.
  • FURUSHO Tadasu
    Department of Ecological Symbiotic Science, Graduate School of Agriculture, College of Tokyo University of Agriculture Department of International Food and Agricultural Science, College of Tokyo University of Agriculture

Bibliographic Information

Other Title
  • 味噌および醤油添加調味液の浸漬前処理が加熱調理肉の軟化に与える影響

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Abstract

<p>　The effect of seasoning on meat tenderization was evaluated by comparing unsoaked meat, meat soaked in soy-sauce-based seasoning (SBS), and meat soaked in miso-based seasoning (MBS) upon roasting. Results show that the compressive stress of MBS-treated meat was lower than that of SBS-treated meat. Water retention, determined from the weight change after roasting, was significantly higher for MBS-treated meat. Scanning electron microscopy (SEM) showed gaps between the muscle fascicles of MBS-treated meat, with swelling of the fascicles. Sensory evaluation indicated that roasted meat pre-treated with MBS was tenderer than SBS-treated meat. Miso addition increased the total sugar content of the meat, improving water retention; this lowered the compressive stress and compressibility, and changed the structure of the muscle fascicles and tissues, thus maintaining the tenderness of the meat.</p>

Journal

  • Food Preservation Science

    Food Preservation Science 46 (5), 245-254, 2020

    Japan Association of Food Preservation Scientists

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