抄録
For the purpose of improving the taste, chicken livers were preserved in raw rice miso, raw soybean miso, cooked rice miso or cooked soybean miso at 5°C for 168 hrs. During the preservation, the properties of chicken livers were examined. The results are as follows.
(1) As to the varieties of rice miso, the chicken liver preserved in Shinsyu rice miso contained sligtly more protein, amino-nitrogen and sodium chloride and showed a higher hardness and achieved better evaluation for taste, as compared with that preserved in Saikyou rice miso, though the former was somewhat inferior in color to the latter.
(2) The optimal preservation period of the chicken liver in miso was 48 his, regardless of the varieties of miso.
(3) The chicken liver preserved in raw soybean miso contained more protein and amino acids, and higher protease activity at pH 5.7, and was superior in color, taste and preservability, as compared with those preserved in the other miso.
