著者

石田 丈博 福井 裕 松田 秀喜 的場 輝佳

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.38, no.6, pp.480-485, 2005-12-20 (Released:2013-04-26)

参考文献数

20

被引用文献数

5

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Takehiro Ishida Hiroshi Fukui Hideki Matsuda Teruyoshi Matoba The anti-oxidative effect of mirin on whole sardines and sardine fish-balls was investigated during thermalcooking. The thiobarbituric acid (TBA) values of both after cooking with mirin were lower than those cookedwith mirin-like seasoning or sugar.The TBA values after cooking with mirin or ethanol- eliminated mirin were also lower than those cooked withethanol or water.The 1, 1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity of the whole sardine, its broth and itsfish-ball after thermal cooking with mirin were all higher than those cooked with mirin-like seasoning or sugar.