Abstract
We investigated the antioxidative effect of katsuo-dashi, the hot water extract from dried bonito, during the thermal cooking of meat products. The antioxidative capability of katsuo-dashi for processed food was also studied for refrigerated and frozen-stored sardine fish balls. A sensory evaluation showed that katsuo-dashi suppressed the meat odor of chicken meat balls, pork meat balls and beef hamburgers. The thiobarbituric acid reactive substance (TBARS) value for the three kinds of meat product with katsuo-dashi was lower than that with water. Gas chromatography-mass spectrometry showed that hexanal in the volatile components of the chicken meat product, which has been reported as being responsible for meat odor, was reduced by the addition of katsuo-dashi. The peroxide value (POV) of sardine fish balls which had been cooked with katsuo-dashi after storing, was lower than that with water. These results indicate that katsuo-dashi was effective for suppressing lipid oxidation during thermal cooking and refrigerated and frozen storage.
