論文

査読有り
2014年5月

IMP improves water-holding capacity, physical and sensory properties of heat-induced gels from porcine meat

ANIMAL SCIENCE JOURNAL
  • Yukinobu Nakamura
  • ,
  • Koshiro Migita
  • ,
  • Akihiro Okitani
  • ,
  • Masanori Matsuishi

85
5
開始ページ
595
終了ページ
601
記述言語
英語
掲載種別
研究論文(学術雑誌)
DOI
10.1111/asj.12170
出版者・発行元
WILEY-BLACKWELL

Water-holding capacity (WHC) of heat-induced pork gels was examined. The heat-induced gels were obtained from meat homogenates prepared by adding nine volumes of 0.3-0.5mol/L NaCl solutions containing 9-36mmol/L disodium inosine-5-monophosphate (IMP) or 9mmol/L tetrapotassium pyrophosphate (KPP) to minced pork. IMP at 36mmol/L enhanced the WHC to the same level as attained by KPP. Physical and sensory properties of heat-induced gels were also examined. The heat-induced gels were prepared from porcine meat homogenates containing 0.3mol/L NaCl and 9-36mmol/L IMP or 9mmol/L KPP. IMP at 36mmol/L enhanced the values of hardness, cohesiveness, gumminess and springiness, measured with a Tensipresser, and several organoleptic scores to the same level as the score attained by KPP. Thus, it is concluded that IMP is expected to be a practical substitute for pyrophosphates to improve the quality of sausages.

Web of Science ® 被引用回数 : 5

リンク情報
DOI
https://doi.org/10.1111/asj.12170
Web of Science
https://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=JSTA_CEL&SrcApp=J_Gate_JST&DestLinkType=FullRecord&KeyUT=WOS:000334339500015&DestApp=WOS_CPL
URL
http://onlinelibrary.wiley.com/doi/10.1111/asj.12170/full