Abstract
The aim of this study is to promote the use of nakaniku, which is not eatable due to its hardness using low temperature steam cooking. We report the alteration of the tissue structure, umami components and taste of nakaniku during cooking. Histological observations of the material indicated that the muscle fibers shrunk and created gaps between the fibers when boiled, while there were fewer gaps in the materials cooked by baking or low temperature steaming.
IMP was found less in the steamed than baked samples, however, the amounts of AMP and free glutamic acid increased from steaming. Alteration in the size of the protein molecules was determined using SDS-PAGE gel. The differences in the heating methods altered the size and quantity of each protein observable in the gel pattern. A sensory evaluation indicated that low temperature steaming produced a good evaluation in the texture profiles, resulting in high total value score.
