2013 Fiscal Year Final Research Report
Development of thickness and the effect of secret ingredient on fish meat tastes
| Project/Area Number |
23650466
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| Research Category |
Grant-in-Aid for Challenging Exploratory Research
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| Allocation Type | Multi-year Fund |
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| Research Field |
Eating habits, studies on eating habits
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| Research Institution | Shijonawate Gakuen Junior College (2013)
Shijonawate Gakuen University (2011-2012) |
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Principal Investigator |
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| Co-Investigator(Kenkyū-buntansha) |
ISHIMURA Tetsuyo 四條畷学園短期大学, 保育学科, 名誉教授 (90149584)
OKUDA Reiko 四條畷学園短期大学, ライフデザイン総合学科, 准教授 (10390139)
SUGAHARA Tatsuya 京都大学, 大学院・農学研究科・応用生物科学専攻, 教授 (70378818)
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| Co-Investigator(Renkei-kenkyūsha) |
YAMANO Yoshimasa 一般社団法人おいしさの科学研究所, 所長 (40036009)
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| Project Period (FY) |
2011 – 2013
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| Keywords | 調理 / 加工 / 貯蔵 / エキス / ハマチ / カツオ節 / こく / 隠し味 |
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| Research Abstract |
Yellowtail fillet and dried skipjack meat were subjected to investigate the development of thickness and the effect of secret ingredient on fish meat tastes. The fillet showed the maximum flavor degrees of thickness when stored in ice for 3 days. Inosine monophosphate was found to play a key role not only for providing umami taste but also preventing sourness in the dried fish meat. The dark meat contained in the dried fish meat is generally recognized to give an unpalatable flavor; when the meat extract was mixed with the white meat extract at 10-15% concentrations, the mixture showed much more palatable and thicker tastes than the white meat extract only, suggesting that the dark meat contains some secret ingredient components.
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[Remarks] 坂口守彦, エヌ・ティ-・エス, 鮮度, おいしさ, そして有効利用, 2012年, 5ページ(pp.79-83)
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[Remarks] 坂口守彦, おいしさの科学研究所, エキス成分, 呈味成分, そしてうま味成分, 2014年, 1 ページ(p.2)
