Abstract
Experiments were carried out to investigate the effects of Sake on the hardness of cooked fish. Wahoo meat was used as sample. The fish meat was dipped in Sake, boiled Sake, diluted spirits (Shochu), 4 and 15% solution of ethylalcohol, organic acid-glucose solution for 30 min, and then it was steamed for 10 min. A texturometer was used to measure the hardness of each cooked fish meat.
The hardness value of fish meat dipped in boiled Sake and steamed was lower than that dipped in Sake, and that dipped in organic acid-glucose solution decreased as the concentration increased. There was no significant difference between 4 and 15% solution of ethylalcohol and water.
