Effect of soy sauce yeast inoculation and ureter removal on the quality characteristics of meat sauce prepared from pig kidneys

被引：3

作者：

Funatsu, Yasuhiro ^{[1
]}

Azekawa, Kanami ^{[1
]}

Ono, Takefumi ^{[2
]}

Hayasaka, Hirofumi ^{[3
]}

Matsuda, Wataru ^{[4
]}

Maeda, Naoyuki ^{[1
]}

Tanaka, Akira ^{[5
]}

Yoshikawa, Shuji ^{[5
]}

机构：

[1] Rakuno Gakuen Univ, Dept Food Sci & Human Wellness, Coll Agr Food & Environm Sci, Ebetsu, Hokkaido 0698501, Japan

[2] Hidaka Meat Ctr Co Ltd, Niikappu, Hokkaido 0592418, Japan

[3] Taste & Aroma Strateg Res Inst, Chuo Ku, Tokyo 0611104, Japan

[4] Otaru Kaiyo Suisan Co Ltd, Otaru, Hokkaido 0470048, Japan

[5] Hokkaido Res Org, Food Proc Res Ctr, Ind Technol & Environm Res Dept, Ebetsu, Hokkaido 0690836, Japan

来源：

FOOD SCIENCE AND TECHNOLOGY RESEARCH | 2021年 / 27卷 / 02期

关键词：

pig kidney; ureter; meat sauce; fermentation; koji mold; soy sauce yeast;

D O I：

10.3136/fstr.27.259

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This study investigated the development of fermented meat sauce from pig kidneys (PKs) to promote the use of underutilized livestock byproducts. To this end, we examined the effect of ureter removal and soy sauce yeast (SSY) inoculation on the physicochemical characteristics of the PK sauce mashes (moromis) and the quality of the final products. Ureter removal resulted in a decrease in the L* value of the moromis and an increase in the a* and b* values during the fermentation process. In contrast, SSY inoculation caused the opposite effect in CIE Lab color parameters. A principal component analysis with taste sensor data from the final products after heat treatment and filtration showed that the differences in taste among the four final products were distinguishable. The umami and bitterness tastes were derived from the fermentation of pig kidney sauce and enhanced with SSY inoculation and ureter removal, respectively.

引用

页码：259 / 268

页数：10

共 25 条

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