Science of Cookery

Online ISSN : 2186-5795
Print ISSN : 0910-5360
ISSN-L : 0910-5360

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Volume 21, Issue 2

Displaying 1-8 of 8 articles from this issue

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[title in Japanese]

[in Japanese]

1988 Volume 21 Issue 2 Pages 97
Published: August 20, 1988
Released on J-STAGE: April 26, 2013

DOIhttps://doi.org/10.11402/cookeryscience1968.21.2_97

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[title in Japanese]

[in Japanese]

1988 Volume 21 Issue 2 Pages 98-104
Published: August 20, 1988
Released on J-STAGE: April 26, 2013

DOIhttps://doi.org/10.11402/cookeryscience1968.21.2_98

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[title in Japanese]

[in Japanese]

1988 Volume 21 Issue 2 Pages 105-112
Published: August 20, 1988
Released on J-STAGE: April 26, 2013

DOIhttps://doi.org/10.11402/cookeryscience1968.21.2_105

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[title in Japanese]

[in Japanese]

1988 Volume 21 Issue 2 Pages 113-118
Published: August 20, 1988
Released on J-STAGE: April 26, 2013

DOIhttps://doi.org/10.11402/cookeryscience1968.21.2_113

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[title in Japanese]

[in Japanese]

1988 Volume 21 Issue 2 Pages 119-124
Published: August 20, 1988
Released on J-STAGE: April 26, 2013

DOIhttps://doi.org/10.11402/cookeryscience1968.21.2_119

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[title in Japanese]

[in Japanese]

1988 Volume 21 Issue 2 Pages 125-132
Published: August 20, 1988
Released on J-STAGE: April 26, 2013

DOIhttps://doi.org/10.11402/cookeryscience1968.21.2_125

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Effect of Cooking with Edible Oil on the Content of Total Polyphenol and Chlorogenic Acid in Eggplant

Shikuko Kurosawa

1988 Volume 21 Issue 2 Pages 133-136
Published: August 20, 1988
Released on J-STAGE: April 26, 2013

DOIhttps://doi.org/10.11402/cookeryscience1968.21.2_133

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Transfer of the astringent ingredients (total polyphenol and chlorogenic acid) contained in eggplant to oil during the cooking with edible oil was studied. Effect of soaking eggplant in water on the removal of astringency was examined.
Cooking of eggplant with edible oil caused transfer of considerable amounts of the astringent ingredients to the oil adhering on the vegetable. When eggplant was pan-fried in oil the adhering oil contained more the astringent ingredients than the eggplant itself. However when it was deepfried in oil they were contained in eggplant more than in oil. After taking out the cooked eggplant the astringent ingredients were hardly contained in the oil remaining in the pan.
Soaking eggplant in water prior to cooking hardly extracted the astringent ingredients. The astringent ingredients in the oil adhering on the eggplant were increased by cooking with edible oil after water-soaking.

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Destruction of Heme Pigment in Sardine by the Roasting and its Effect on the Lipid Oxidation

Yukiko Yamamoto, Kazuko Yagi, Teijiro Miyamoto

1988 Volume 21 Issue 2 Pages 137-140
Published: August 20, 1988
Released on J-STAGE: April 26, 2013

DOIhttps://doi.org/10.11402/cookeryscience1968.21.2_137

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The accelerated oxidation mechanism of lipids in cooked sardine was studied. Lipids in dark meat of roasted sardine stored at 5°C showed significantly higher TBA values than those in ordinary meat. The dark meat also had greater amounts of total lipids and total iron than the other portions of sardine, and the heme iron in the dark meat liberated the non-heme iron by the roasting. The lipid oxidation in sardine was significantly reduced by the addition of nitrite before, or EDTA after the roasting. From these results it was concluded that the increased rate of lipid oxidation in dark meat of cooked sardine must be due mainly to the non-heme iron released by the roasting.

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