Abstract
For the purpose of cooking liver to improve its acceptability, a consciousness survey on 210 female students was carried out, and at the same time, removal of blood from chicken liver by means of an ultrasonic cleaning, and estimation of deodorization effect of this treatment after boiling, sensory tests on cooking aptitudes were also conducted. The following results were obtained.
1) Consciousness survey revealed that an eating rate of liver without ultrasonic irradiation was 65.2 % with high frequency in grilling, frying and boiling. The reasons why liver is not eaten much were due to its taste, odor and appearance.
2) Ultrasonic cleaning method was much more effective in removal of blood and reduction of odor than simple washing method by water. The optimum irradiation time on liver was 10 min from young chicken and 5 min for aged ones, and a 0.5 to 1.5 % sodium chloride solution was most effective for cleaning, and also suitable for boiling which was accepted favorably.
