日本人の主要な蛋白質供給食品の嗜好性に及ばす調理の影響

抄録

The preference of seven protein foods of beef, pork, chicken, fish, egg, tofu (soy curd) and milk was evaluated on a five preference point rating scale by 206 school girls aged from 16 to 18years. Further preference of 51 cooked meals of the seven protein foods described above was also evaluated.
Among the seven protein foods, fish was clustered in a group together with tofu, while milk was clustered in another group. On the other hand, beef, pork, chicken and egg were clustered in the third group by nearest neighbor methods of cluster analysis.
In a scatterd diagram using factor loading (I and II), cooked pork meals were distributed in wide range. Cooked chicken meals and cooked fish meals were distributed in different place.
The factor analysis and cluster analysis showed that food preference category in this study was separated into two groups of oil/fat rich meal with seasoning, and of light meal without seasoning.