抄録
Chicken liver washed by ultrasonication for 10 min was cured in 0,2,4 and 6% sodium chloride added to sake lees paste at 5°C for 10 days. The change in the physical properties and palatability of the chicken liver during this period were examined.
The results obtained were as follows:
1) The sodium chloride, alcohol and total sugar contents were increased, and the water content and the pH value were decreased with higher concentration of sodium chloride in sake lees paste, and longer time cured for chicken liver. The color tones of cured chicken liver were also different according to the concentration of sodium chloride in sake lees paste.
2) Desirable preparing condition of cured chicken liver was the curing for 7 days in sake lees paste containing 2-4% sodium chloride. The desirable cured chicken liver containing 0.9-1.7% sodium chloride, had significantly higher value of hardness as compared with the chicken liver cured for 7 days, in the sodium chloride-free paste and had an excellent taste with a savor of sake lees.
