Abstract
This study was conducted for the preparation of a favorable chicken liver cured in sake lees. Chicken liver washed for 10min. by the irradiation with ultrasonic waves was cured in new sake lees or in aged sake lees(prepared by storing new sake lees at 30°C for 30 days) at 5°C for 14 days. During this period, the change in the taste and properties of the chicken liver cured in sake lees were investigated. The results obtained were as follows.
1) The optimun curing period of the chicken liver was 7 days both in of new sake lees and in aged sake lees. The chicken liver cured in aged sake lees for 7 days, contained slightly more reducing sugar, alcohol, protein and free amino acids, and was superior in color, hardness, taste, and preservability, as compared with that cured in new sake lees.
2) The activities of α-amylase and protease (pH 6.0) gradually increased both in chicken liver in new sake lees and in that in aged sake lees, up to the 10 days during the curing period. These enzymatic activities were higher in chicken liver in new sake lees than that in aged sake lees.
