Effects of addition MgCl₂, MgSO₄, or CaSO₄ during curing with NaCl on the physicochemical properties and mineral content of beef and glutamic acid concentration of beef drip
アイテムタイプ
学術雑誌論文 / Journal Article
言語
日本語
キーワード
塩漬, グルタミン酸, 日本短角種牛肉, ミネラル, 理化学特性
キーワード(英)
curing, glutamic acid, Japanese Shorthorn beef, mineral, physicochemical properties
Sodium chloride (NaCl) is generally used for curing beef. Here, the effects of adding other salts (in addition to NaCl) during the curing process, namely magnesium chloride (MgCl₂), magnesium sulfate (MgSO₄), and calcium sulfate (CaSO₄), on the physicochemical properties and mineral content of the beef (M. biceps femoris) and the glutamic acid concentration of the beef drip were examined using samples from six Japanese Shorthorn steers. Muscle samples (100 g) were cured with NaCl (6% of muscle weight) plus different levels of MgCl₂, MgSO₄, or CaSO₄ (2%, 4%, or 6% of muscle weight) for 24 hours. Drip loss, maximum load, cohesiveness, adhesiveness, load of gumminess, Na content, Mg content, and glutamic acid concentration in the drip were then analyzed. The highest drip loss was found in muscle samples cured with NaCl plus MgSO₄. However, the use of MgSO₄ in addition to NaCl did not affect the textural properties or glutamic acid concentration of the drip. The addition of MgSO₄ decreased Na content and increased Mg content. These results suggest that use of MgSO₄ as an addition to NaCl for curing can reduce water activity in beef during curing and improve the storage stability of the beef.
塩漬剤としてのMgCl₂, MgSO₄, またはCaSO₄の添加が牛肉の理化学特性，ミネラル含量，およびドリップのグルタミン酸濃度に及ぼす影響
jjzs-v92n3p319-325
(269.36KB)
