日本調理科学会誌
Online ISSN : 2186-5787
Print ISSN : 1341-1535
マグロ肉への調味料浸透に及ぼす脱水シートの効果
齋藤 利則米田 千恵飯島 久美子畑江 敬子
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2005 年 38 巻 1 号 p. 63-66

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Seasoned tuna meat dzuke in Japanese, was prepared from bigeye tuna meat by using a contact dehydration sheet (CDS), and the effect of CDS on the permeation of seasoning into the tuna meat was examined. The tuna meat decreased in weight by 0.71% during a CDS treatment at 2°C for 1h. After soaking in soy sauce seasoning at 2°C for 2h, the CDS-treated and-untreated samples had respectively decreased in weight by 0.64% and 1.39%. Both the color difference (ΔE*ab) and sodium chloride concentration in the inner parts of the CDS-treated samples were significantly higher than those of the untreated samples after soaking in the seasoning for 1h, suggesting that the CDS treatment was effective for permeating seasoning into the tuna meat. A sensory evaluation also revealed that the CDS-treated samples were significantly higher in saltiness, soy sauce color, and overall preference as dzuke than the untreated samples.

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