グリシンナトリウムがハンバーグの嗜好性および保存性に与える影響
書誌事項
- タイトル別名
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- Effects od Sodium Glycine on Gestation of Hamburger Steak and Its Preservative Effects and Hedonic Scale
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抄録
Because of its powerful preservative effects, glycine is used for various purposes including daily prepared foods on shelves. And glycine sodium, which is a sodium salt of glycine, is known for its water retentivity and/or moisturizing effects in hams and sausages products. But it is not a permitted food additive. We first investigated how the glycine sodium affects the taste of hamburger steaks and also its preservative effect, and then obtained the following results: 1) When 0.1% of glycine sodium was added to a hamburger steak, the moisturizing effect was the highest and its taste was most preferred. 2) When 0.1% of glycine sodium was added to a hamburger steak, however, no preservative effect was seen, while 0.2% showed a degree of oreservative effect but none of the gustatory effects.
収録刊行物
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- 実践女子大学生活科学部紀要
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実践女子大学生活科学部紀要 (47), 95-101, 2010-03-19
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詳細情報 詳細情報について
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- CRID
- 1572824502497687808
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- NII論文ID
- 120005553284
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- NII書誌ID
- AN10494731
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- Web Site
- http://id.nii.ac.jp/1157/00001030/
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- 本文言語コード
- ja
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- データソース種別
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- CiNii Articles