抄録
We investigated the anti-oxidative effect of mirin on frozen-stored fish and meat products after thermal cooking. Eicosapentaenoic acid and oleic acid were incubated at 40°C for 48 hr in the presence of several types of seasoning. The peroxide values (POVs) of both fatty acids after incubation were lower in the presence of mirin than those POVs in the presence of mirin-like seasoning or sugar. The sardine, yellowtail, pork and beef products after thermal cooking with several types of seasoning were stored at -30°C for 24 weeks. POVs after storing these products cooked with mirin were lower than those with cooked mirin-like seasoning or sugar.
