Development of cooking method to enhance palatability and functionality of fish
| Project/Area Number |
20500683
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
Eating habits, studies on eating habits
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| Research Institution | Nara Women's University |
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Principal Investigator |
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| Project Period (FY) |
2008 – 2010
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| Project Status |
Completed (Fiscal Year 2010)
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| Budget Amount *help |
¥4,680,000 (Direct Cost: ¥3,600,000、Indirect Cost: ¥1,080,000)
Fiscal Year 2010: ¥780,000 (Direct Cost: ¥600,000、Indirect Cost: ¥180,000)
Fiscal Year 2009: ¥780,000 (Direct Cost: ¥600,000、Indirect Cost: ¥180,000)
Fiscal Year 2008: ¥3,120,000 (Direct Cost: ¥2,400,000、Indirect Cost: ¥720,000)
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| Keywords | 調理と加工 / 魚 / 嗜好性 / 機能性 / におい / 揮発性成分 / 抗酸化成分 / 調理 |
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| Research Abstract |
In order to develop the cooking method to enhance the palatability and functionality of fish, the changes of flavor and functional components in fish were analyzed during cooking with vegetable condiments containing antioxidants, which suppress the formation of lipid oxidation products. Cooking with vegetable condiments decreased volatile compounds due to lipid oxidation. Though cooking without vegetable condiments decreased antioxidant activity, cooking with vegetable condiments increased antioxidant activity. These results suggest that cooking with vegetable condiments enhances palatability and functionality of fish.
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Report
(4 results)
Research Products
(2 results)
