@article{oai:iwate-u.repo.nii.ac.jp:00015890,
 author = {村元, 隆行 and 井上, 朔実 and 中井, 瑞歩 and 鈴木, 結子 and 木下, 一成 and 平田, 滋樹},
 issue = {4},
 journal = {日本畜産学会報},
 month = {Nov},
 note = {鹿挽肉のpHとモデルソーセージの理化学特性およびテクスチャー特性との関係について検討を行った．野生ニホンジカ（n＝11）の胸最長筋（M. longissimus thoracis）から挽肉を調製してpHを測定した．挽肉にNaClを混和し，加熱してモデルソーセージを調製し，保水性，色調，およびテクスチャー特性を測定した．鹿挽肉のpHとモデルソーセージのL*値およびb*値との間に有意な負の相関が認められ，a*値との間に有意な正の相関が認められた．また，鹿挽肉のpHとモデルソーセージのクッキングロスおよび付着性との間に有意な負の相関が認められ，凝集性およびガム性荷重との間に有意な正の相関が認められた．本研究の結果から，鹿挽肉のpHが高くなるのに伴って，モデルソーセージの色調および加熱中の保水性が高くなり，また喫食時にばらけにくいと評価される可能性が示された．, This study examined the relationships between mince pH and the physicochemical and textural properties of venison model sausage made from wild deer. M. longissimus thoracis from wild deer (Cervus Nippon, n＝11) was ground and the pH of the mince were analyzed. NaCl (2.0% of mince weight) was added, mixed well, and the mince mixture was then boiled to produce the model sausage. Cooking losses, color, and textural profiles in the model sausages were analyzed. Significant negative correlations were found between mince pH and the L* and b* values of the model sausage. Significant positive correlation was found between mince pH and the a* value of the model sausage. Significant negative correlations were found between mince pH and cooking loss and adhesiveness of the model sausage. Significant positive correlations were found between mince pH and the cohesiveness and load of gumminess of the model sausage. These results suggest that as mince pH increased, meat color, water holding capacity during cooking, and deformation resistance of venison model sausage increased.},
 pages = {471--475},
 title = {鹿挽肉のpHとモデルソーセージの理化学特性およびテクスチャー特性との関係},
 volume = {92},
 year = {2021}
}