著者

塩田 教子

出版者

一般社団法人 日本調理科学会

雑誌

調理科学

巻号頁・発行日

vol.21, no.3, pp.195-200, 1988

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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.<br>The results obtained were as follows:<br>1) Extract-liquid of Goto beef showed better taste, mildness and savory aroma.<br>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.<br>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.<br>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).<br>5) The physicochemical properties of the extract-liquid were not evaluated by regression analysis.