肉類の消化に及ぼす加熱の影響   :   The Effects of Heating Process on the Enzymatic Digestibility of Meats 

作成者 綾野, 雄幸
作成者の別表記 AYANO, Yuko
日本十進分類法 (NDC) 620
内容 牛肉, 豚肉を加熱条件(温度・時間)を変えて水煮した場合, 加熱が蛋白質の消化に如何に影響するかについて, ペプシンによる人工消化試験を行なった.(1)生肉および加熱肉(120℃, 1時間処理)ともpH 1.4で最もよい消化率を示した.pH 2.0になると加熱肉の場合, 急速に消化率が低下した.(2) 60℃または100℃で1時間加熱した肉は生肉とほとんど同じように消化したが120℃に1時間加熱したものはその消化率が低下した.特に肝臓部はもも部や背部の肉にくらべて著しく低下した.(3) 120℃で加熱時間を増すと, 消化率は時間の経過にともない低下した.もも部や背部はほとんど同程度に消化率が低下したが, 肝臓部の場合は他の二者より著しかった.本実験には幸治孝明, 西康隆両君の助力を得た.ここに記して感謝の意を表す.
The effects of heating process (temperature and time) on the peptic digestibility of lean beef and lean pork, were examined in Vitro. (1) The digestion of both raw and autoclaved, with water at 120℃, 1 hr, meat by pepsin 37℃, pH 1.4 was most preferable as compared with that of other condition. Generally.the digestibility of autoclaved meat was lowered exceedingly as compared with that of raw meat at pH 2.0. (2) The meats, boiled at 60℃ or 100℃, were digested by pepsin to about the same extent as raw meats. But the digestibility of the autoclaved meats at 120℃, was inferior to that of the raw meats. By autoclaving at 120℃, the digestibility of Liver (beef or pork) was lowered in particular, as compared with those of Ham (pork), Round (beef), Loin (beef or pork). (3) By applying fixed temperature of 120℃, the digestibility of meats by pepsin, was decreased according as prolonged processing time. The digestibility of Ham, Round, and Loin, was lowered to about the same extent, but particulary that of Liver was more lowered than others.

公開者 千葉大学園芸学部学術報告
コンテンツの種類 紀要論文 Departmental Bulletin Paper
DCMI資源タイプ text
ファイル形式 application/pdf
ISSN 0069-3227
NCID AN00142658
掲載誌情報 千葉大学園芸学部 Vol.13 page.29-34 (19651231)
情報源 The technical bulletin of Faculty of Horticulture, Chiba University
言語 日本語
著者版フラグ publisher

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