It had been reported that characteristics of the physical properties of Goto beef were compared with frozen beef and another beef produced in Nagasaki prefecture. In this report, the relationship between sensory evaluations and physicochemical properties in the cooked beef and in the extractliquid is observed. The cooked beef was prepared by heating round beef to medium on the hotplate. The extract-liquid was prepared by boiling round beef for 2 hrs. Physicochemical properties of the extract-liquid such as acidity, color characteristics, total extractive, inorganic extractive, organic extractive, total-N, proteide-N, formol-N, free amino acid, succinic acid, lactic acid,5'-AMP and 5'-IMP were measured.
The results obtained were as follows:
1) Extract-liquid of Goto beef showed better taste, mildness and savory aroma.
2) Total extractive, organic extractive, total-N, proteide-N, formol-N, in the extract-liquid were a little higher than those of the another beef and those of the frozen beef were the highest.
3) Total content of free amino acid and succinic acid in the extract-liquid were lower than those of frozen beef but the 5'-IMP was higher than that of frozen beef.
4) Significant multiple regression coefficients of physicochemical properties obtained from three kinds of cooked beef were: tenderness (p<0.01), elasticity (p<0.01), juiciness (p<0.05), taste (p<0.01), aroma (p<0.01), and overall palatability (p<0.01).
5) The physicochemical properties of the extract-liquid were not evaluated by regression analysis.

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In the previous paper, we compared the lengths of foam extension with the extent of deterioration of frying oils, and it was observed that the foam was more extended according to the deterioration of oils. And the rats fed with different degrees of foam extension showed growth depression from oils with foam extension 32mm. In this paper, relationship between foam extension and foam height of oils, and/or carbonyl and anisidine values were investigated. The determinations of foam extension and foam height were carried out according to the method reported previously (J. Jap. Soc. Nutr. and Food Sci.,16,425 (1964), Science of Cookery,20,384 (1987)). Carbonyl and anisidine values, contents of oxidized fatty acids (oxidized fatty acids mean fatty substances insoluble in petroleum ether separated from fatty acids after saponification of frying oils) and tocopherol were determined by JOCS official method 2.4.22-73,2.4.26-81, AOCS official and tentative method G3-53, and HPLC, respectively.
Foam tendency, carbonyl and anisidine values, percent of oxidized fatty acids and decomposition of tocopherol in oils increased during heating. It was revealed that 32mm of foam extension corresponded to 21mm of foam height and carbonyl value 40. Foam tendency of frying oils was apparently increased by addition of oxidized fatty acids separated from the heating oils.

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For sensory evaluation, we got ten kinds of cucumber in three harvesting seasons; early, midand late seasons. prepared for stick cutting, salad, and kyurimomi. we made studies on the quality and preference of cucumbers.
The results are as follows;
1) On analysis of total sensory evaluation, there were significant differences between the kinds and the cooking methods.
2) On the influence of each factor to overall evaluation, significant correlation was found in the item of taste and texture.
3) There was no noticeable correlation between sensory evaluation on taste and the amount of reducing sugar and amino nitrogen.
4) As for relation between sensory evaluation on texture and measured values by texturometer, the higher the measured values were, the lower the evaluations for sensory attribute were.
5) When cut into sticks, as the ratio of hardness of flesh to rind was bigger, the evaluation showed a tendency to lower.
6) The cucumber with hard rind showed lower evaluation when cut into sticks, but it was was applicable to preparing salad and kyurimomi.
7) Dividing into the aged group and young group, sensory evaluations were conducted for summer and winter cucumbers. The aged group showed much lower evaluation for winter cucumbers than the young group.

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Action of kiwifruit protease on vegetable protein and its application to cooking were investigated. (1) Kiwifruit protease hydroyzed actively tofu and wheat flour protein but slowly kinako (roasted and ground soybeans) protein, while papain hydrolyzed actively wheat flour protein but not so actively tofu and slowly kinako protein, and pancreatin acted intensely on tofu and soy-milk protein but weakly On fu (baked gluten). (2) Kiwifruit juice could be used to reduce the quantities of butter and egg for baking palatable and short cookie and to save baking time for browning. It was observed that cookie containing kiwifruit juice was significantly shorter than cookie of the control by a hardness meter measurement, though the former was difficult to maintain the original shape of the dough during the baking. (3) It was not necessary to use baking powder for fried cake containing kiwifruit juice, because it was significantly more delicious and shorter than fried cake of the control which contain baking powder and on kiwifruit juice. (4) Protease in kiwifruit juice was more active that in ginger juice for gluten.

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