日本官能評価学会誌
Online ISSN : 2187-2546
Print ISSN : 1342-906X
ISSN-L : 1342-906X
15 巻 , 1-2 号
選択された号の論文の1件中1~1を表示しています
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  • 西念 幸江, 岩下 光, 中村 拓郎, 石川 清香, 峯木 真知子
    2011 年 15 巻 1-2 号 p. 21-26
    発行日: 2011/05/19
    公開日: 2012/09/25
    ジャーナル フリー HTML
      Akazake (a traditional Japanese rice wine of Kumamoto Prefecture) has a high sugar concentration and can be used in cooking instead of mirin (a sweet rice wine). Pieces of pork were soaked for 30 minutes in Akazake, mirin, sake or distilled water and cooked in a steam convection oven. Yield, breaking stress, color, and free amino acid content were measured. The samples of the cooked meat were observed by scanning electron microscope. The meat soaked in Akazake has the highest yield and a value of colour. It was also higher than other samples in the concentration of free amino acids. In sensory tests, panelists (n=31) preferred the taste and flavor of meat that had been soaked in Akazake (p<0.05).
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