Effect of soy sauce yeast inoculation and ureter removal on the quality characteristics of meat sauce prepared from pig kidneys-Reference-Cited by-同舟云学术

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

Published:2021 Issue:2 Volume:27 Page:259-268
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

Funatsu Yasuhiro¹,Azekawa Kanami¹,Ono Takefumi²,Hayasaka Hirofumi³,Matsuda Wataru⁴,Maeda Naoyuki¹,Tanaka Akira⁵,Yoshikawa Shuji⁵

Affiliation:

1. Department of Food Science and Human Wellness, College of Agriculture, Food and Environmental Sciences, Rakuno Gakuen University

2. Hidaka Meat Center Co., ltd.

3. Taste & Aroma Strategic Research Institute

4. Otaru Kaiyo Suisan Co., Ltd.

5. Food Processing Research Center, Industrial Technology and Environment Research Department, Hokkaido Research Organization

Publisher

Japanese Society for Food Science and Technology

Subject

Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

Link

https://www.jstage.jst.go.jp/article/fstr/27/2/27_259/_pdf

Reference31 articles.

1. Cheuk, W.L. and Finne, G. (1984). Enzymatic determination of urea and ammonia in refrigerated seafood products, J. Agric. Food Chem., 32, 14-18.

2. Editorial Office of Food Processing and Ingredients. (2016). Market trend for natural condiment. Food Processing and Ingredients, 51, 35-39. (in Japanese)

3. Editorial Committee of Japan Society for Meat Science and Technology. (2010). Dictionary of meat terms, Meat news agency, Tokyo. (in Japanese)

4. Funatsu, Y., Miyauchi, Y., Kawakami, M., and Ishioroshi, M. (2015). Quality characteristics of Yezo sika dee (Cervus nippon yesoensis) meat sauce products prepared using soy sauce production technology. J. Jpn. Soc. Animal Sci. (Nihon Chikusan Gakkaiho), 86, 53-61. (in Japanese)

5. Harada, K., Maeda, T., Hasegawa, Y., Tokunaga, T., Tamura, Y., and Koizumi, T. (2010). Antioxidant activity of fish sauces including puffer (Lagocephalus wheeleri) fish sauce measured by the oxygen radical absorbance capacity method. Mol. Med. Rep., 3, 663-668.

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