Abstract
Subsequently to the studies in the previous report, the author developed the methods of preparation of the quick ripened salted viscera utilizing some enzymes together with the admixtures of the homogenized liver and the hashed stomach of swine. The results of the studies are summarized as follows:
1. It was confirmed by the sensory evaluation that the particularly desirable mixture rates of the above-mentioned liver and stomach were from 60:40 to 70:30.
2. By the fermentation tests, it was confirmed that the quick ripened salted viscera was made by adding either papain at about 0.1g or pancreas at about 10g per 100g of the substrate of salted viscera, and then retaining for 24 hours at 30°C for fermentation; moreover, the salted viscera utilized pancreas was particularly desirable on the taste.
3. It was confirmed that the fishy odor of the salted viscera was almost perfectly deodorrized by the pasteurization of 40 minutes at 75°C.
4. To the raw materials of the salted viscera, the addition of potassium nitrite at 60ppm, or sodium nitrite at about 30-60ppm was exceedingly available in order to prevent the browning of the salted viscera owing to the pasteurization and other.
