Journal of Cookery Science of Japan

[title in Japanese]

Michiko Fuchigami

2007 Volume 40 Issue 1 Pages 1-9
Published: February 20, 2007
Released on J-STAGE: April 26, 2013

DOIhttps://doi.org/10.11402/cookeryscience1995.40.1_1

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Effects of Transglutaminase on the Properties of Salt-treated Horse Mackerel Meat

Haruo Tanaka, Kiyoshi Osatomi, Mami Itonaga, Yuki Kakizawa, Kenji Hara ...

2007 Volume 40 Issue 1 Pages 10-14
Published: February 20, 2007
Released on J-STAGE: April 26, 2013

DOIhttps://doi.org/10.11402/cookeryscience1995.40.1_10

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The effect of transglutaminase (TGase) on salt-treated horse mackerel meat was studied in order to improve the quality of salted and dried fish products. Chopped meat from fresh horse mackerel was soaked in a solution containing 2.0M NaCl(pH 7.0)for 24 h at 4°C. The addition of TGase(0.5%; w/w) noticeably increased the breaking strength compared with the control. The formation of cross-links of the myosin heavy chain was observed by SDS-PAGE when TGase was added to the salt-treated meat. The results indicate that TGase could induce cross-links of the myosin heavy chain and improve the physical properties when treating horse mackerel meat with NaCl.

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Influence of Household Composition on Diets for the Elderly

Yoshie Seto, Chika Shiotani, Takako Sawada, Kenshiro Fujimoto

2007 Volume 40 Issue 1 Pages 15-21
Published: February 20, 2007
Released on J-STAGE: April 26, 2013

DOIhttps://doi.org/10.11402/cookeryscience1995.40.1_15

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We evaluated the influence of household composition on diets for the elderly. Households composed of only a married couple were most frequently observed, followed in order by 3-generation households and one-person households. A questionnaire survey showed the highest degree of satisfaction with meals in households composed of only a married couple. However, a dietary survey showed insufficiency based on the standard dietary intake values in one-person households and households composed of only a married couple. In 3-generation households, the elderly members were dissatisfied due to the “absence of favorite dishes” whereas family members who cooked placed the greatest importance on “cooking favorite dishes”. These results suggest difficulties in satisfying the tastes of family members over different generations. The elderly in one-person households were dissatisfied with the lack of talking between family members, suggesting the importance of talking during meals.

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Physical quality characteristics of a fast-brewed ‘Nukadoko’ pickle-Study on quality characteristics of ‘Nukadoko’ pickle-(Part 1)

Yohichi Fukai, Kiyohide Tukada

2007 Volume 40 Issue 1 Pages 22-26
Published: February 20, 2007
Released on J-STAGE: April 26, 2013

DOIhttps://doi.org/10.11402/cookeryscience1995.40.1_22

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Food Preference Elements of Cooked White Rice among Young

Mami Sato, Masami Eguchi, Etsuko Maruyama

2007 Volume 40 Issue 1 Pages 27-32
Published: February 20, 2007
Released on J-STAGE: April 26, 2013

DOIhttps://doi.org/10.11402/cookeryscience1995.40.1_27

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Two food preference tests were conducted to identify the food preference elements of palatability of cooked rice among young: one test involved the elements in taste and the other, the image as influenced by psychological and social environmental factors. The elements involved in taste were investigated by Sheffe's comparison of 15 evaluated properties and the image factors were analyzed by the SD profiles derived from 20 evaluation criteria and a factor analysis.
The most necessary taste elements in cooked rice were umami, sweetness and softness. Women in particular also specified stickiness, lustre and transparency. A palatability of cooked rice was strongly required of chemical elements of aroma and flavor represented 39.6% of the importance, while physical elements of appearance and texture represented 60.4%.
In respect of the image factors, the most important four were health, being followed by a sense of closeness, nostalgia and the table environment.

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[title in Japanese]

Koichi Chikuni

2007 Volume 40 Issue 1 Pages 33-36
Published: February 20, 2007
Released on J-STAGE: April 26, 2013

DOIhttps://doi.org/10.11402/cookeryscience1995.40.1_33

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[title in Japanese]

Makoto Shimoyamada

2007 Volume 40 Issue 1 Pages 37-40
Published: February 20, 2007
Released on J-STAGE: April 26, 2013

DOIhttps://doi.org/10.11402/cookeryscience1995.40.1_37

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[title in Japanese]

Sachiko Matsumoto, Setsuko Yamada, Etsuko Izumo, Seiko Naganuma

2007 Volume 40 Issue 1 Pages 41-45
Published: February 20, 2007
Released on J-STAGE: April 26, 2013

DOIhttps://doi.org/10.11402/cookeryscience1995.40.1_41

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[title in Japanese]

Takao Nagano

2007 Volume 40 Issue 1 Pages 46
Published: February 20, 2007
Released on J-STAGE: April 26, 2013

DOIhttps://doi.org/10.11402/cookeryscience1995.40.1_46

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