著者

駒場 千佳子 日笠 志津 高橋 敦子

出版者

一般社団法人 日本調理科学会

雑誌

日本調理科学会誌 (ISSN:13411535)

巻号頁・発行日

vol.33, no.2, pp.229-235, 2000-05-20 (Released:2013-04-26)

参考文献数

11

被引用文献数

1

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the taste of liver by physical/chemical measurements and sensory test of taste.Reduction in iron content was observed when the liver was soaked in water or milk. In short time boiling liver,45% of iron secretion was observed.No iron secretion was observed when the liver was broiled, but, significant iron secretion was observed when the liver was simmered.There was no significant difference in iron secretion by cooking between one-day and three-day-old liver after slaughtering.In sensory tests of broiled liver by three preparations, one-day old liver after slaughtering, there were no significant differences in overall evaluation.In broiled liver that soaked in milk, three-day old after slaughtering, significant positive result was observed in terms of tasting.In sensory test of liver simmered, preparation did not effect the taste.