Effects of addition MgCl2, MgSO4, or CaSO4 during curing with NaCl on the physicochemical properties and mineral content of beef and glutamic acid concentration of beef drip-Reference-Cited by-同舟云学术

Effects of addition MgCl₂, MgSO₄, or CaSO₄ during curing with NaCl on the physicochemical properties and mineral content of beef and glutamic acid concentration of beef drip

Published:2021-08-25 Issue:3 Volume:92 Page:319-325
ISSN:1346-907X
Container-title:Nihon Chikusan Gakkaiho
language:en
Short-container-title:Nihon Chikusan Gakkaiho

Author:

KANAYA Keita¹,YOKOTA Tomoka¹,SHIBA Nobuya²,MURAMOTO Takayuki³

Affiliation:

1. Graduate School of Arts and Sciences, Iwate University

2. Tohoku Agricultural Research Center, NARO

3. Faculty of Agriculture, Iwate University

Publisher

Japanese Society of Animal Science

Subject

General Engineering

Link

https://www.jstage.jst.go.jp/article/chikusan/92/3/92_319/_pdf

Reference23 articles.

1. Aliño M, Grau R, Baigts D, Barat JM. 2009. Influence of sodium replacement on the salting kinetics of pork loin. Journal of Food Engineering 95, 551-557.

2. Aliño M, Grau R, Toldrá F, Blesa E, Pagán MJ, Barat JM. 2010. Physicochemical properties and microbiology of dry-cured loins obtained by partial sodium replacement with potassium, calcium and magnesium. Meat Science 85, 580-588.

3. Arnau J, Guerrero L, Sárraga C. 1998. The effect of green ham pH and NaCl concentration on cathepsin activities and the sensory characteristics of dry-cured hams. Journal of the Science of Food and Agriculture 77, 387-392.

4. 藤村　忍，古賀秀徳，武田弘美，利根尚子，門脇基二，石橋　晃．1996．グルタミン酸，イノシン酸及びカリウムイオンが鶏肉抽出液の呈味に果たす役割．日本畜産学会報67，423-429.

5. García-Garrido JA, Quiles-Zafra R, Tapiador J, Luque de Castro MD. 2000. Activity of cathepsin B, D, H and L in Spanish dry-cured ham of normal and defective texture. Meat Science 56, 1-6.