Effect of juice from Sarunashi ( Actinidia arguta ) varieties on textural properties and water holding capacity of muscle from Japanese Shorthorn steers
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
サルナシ, テクスチャー特性, 軟化, 日本短角種牛肉, 保水性
キーワード(英)
Japanese Shorthorn beef, Sarunashi, texture, tenderization, water holding capacity
Here, we compared the textural properties and water holding capacities of muscle samples (M. supraspinatus) from Japanese Shorthorn steers (n = 7) after treatment with juice from four varieties of Sarunashi (Actinidia arguta). The varieties used in the investigation were Karumai, Gonohe, Gassan, and Issai. Treated muscle samples were stored at 40°C for 1 hour and drip loss was measured. The muscle samples were then heated to 60°C for 3 minutes and cooking loss was measured. Maximum load, cohesiveness, adhesiveness, and load of gumminess of the muscle samples were analyzed. Drip loss did not differ significantly between muscle samples treated with juice from the different varieties of Sarunashi. Cooking loss of muscle samples treated with Karumai or Gonohe juice was significantly higher than those treated with Gassan or Issai juice. Maximum load and load of gumminess of muscle samples treated with Karumai or Gonohe juice were significantly lower than those treated with Gassan or Issai juice. These results suggest that the water holding capacity of beef produced after treatment with Karumai or Gonohe juice is inferior to that after treatment with Gassan or Issai juice; however, a greater tenderization effect was found after application of Karumai or Gonohe juice.
異なる品種のサルナシの果汁が日本短角種牛肉のテクスチャー特性および保水性に及ぼす影響
jjzs-v92n3p327-330
(235.73KB)
