1 0 0 0 OA 調理による食品中の添加物の減少(1) ―ハム中の亜硝酸塩の減少―
- 著者
- 伊藤 和男 山本 信彦 伊藤 美都子
- 出版者
- 一般社団法人 日本調理科学会
- 雑誌
- 調理科学 (ISSN:09105360)
- 巻号頁・発行日
- vol.26, no.2, pp.127-129, 1993-05-20 (Released:2013-04-26)
- 参考文献数
- 5
The decrease of nitrite in ham during cooking process was investigated.Hams containing 64.1mg/kg of nitrite were used to estimate the decrease of nitrite.60 percent of nitrite was decreased after boiling ham in water for 20 seconds. But after boiling in water containing one weight percent of vinegar or sake, only 30 percent of nitrite was decreased.After soaking ham in water at room temperature for 1 minute,60 percent of nitrite was decreased. Fifty percent of nitrite was decreased by sauteeing with butter or margarin for 30 seconds, and only 30 percent of nitrite by sauteeing with corn oil.Consequently, fair amount of nitrite was removed from hams during the simple cooking process.