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NEW MEAT PRODUCTS MANUFACTURED WITH the “KATSUOBUSHI” PROCESS, and the CHEMICAL NATURE and ORGANOLEPTIC ACCEPTABILITY of the PRODUCTS
Author(s) -
WADA S.,
KOIKE H.,
DIMICI L.,
MINEMURA Y.
Publication year - 1992
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1992.tb00188.x
Subject(s) - organoleptic , food science , process (computing) , business , chemistry , biochemical engineering , computer science , engineering , operating system
New meat products were developed from beef using the process of dried‐skipjack (katsuobushi) manufacturing, which employs boiling, smoke drying and molding. Boiling and molding affected the constituent nitrogen compounds of the meat. These changes affected the flavor of the new meat products. Lipid constituents were altered in the molding process, where lipase produced from the mold increased the amount of free fatty acids, which produced a mild flavor in the new product. Differences in the processing method produce a difference in the organoleptic acceptance and flavor. In particular, the molding process was responsible for production of a mild sourness and acceptable flavor.