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三大食物アレルゲンを除去したハンバーグの品質特性
https://doi.org/10.18998/00001425
https://doi.org/10.18998/000014259028c0ae-808e-43fc-a508-d12da06abe36
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本文PDF (613.7 kB)
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Copyright(c)2022by KOMAZAWA WOMEN'S UNIVERSITY
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| Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||||||||
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| 公開日 | 2022-04-04 | |||||||||||
| タイトル | ||||||||||||
| タイトル | 三大食物アレルゲンを除去したハンバーグの品質特性 | |||||||||||
| タイトル | ||||||||||||
| タイトル | Quality Characteristics of Hamburgers Devoid of Three Major Food Allergens | |||||||||||
| 言語 | en | |||||||||||
| 言語 | ||||||||||||
| 言語 | jpn | |||||||||||
| キーワード | ||||||||||||
| 主題Scheme | Other | |||||||||||
| 主題 | ハンバーグ | |||||||||||
| キーワード | ||||||||||||
| 主題Scheme | Other | |||||||||||
| 主題 | 食物アレルギー | |||||||||||
| キーワード | ||||||||||||
| 主題Scheme | Other | |||||||||||
| 主題 | 色調測定 | |||||||||||
| キーワード | ||||||||||||
| 主題Scheme | Other | |||||||||||
| 主題 | 破断測定 | |||||||||||
| キーワード | ||||||||||||
| 主題Scheme | Other | |||||||||||
| 主題 | 官能評価 | |||||||||||
| キーワード | ||||||||||||
| 言語 | en | |||||||||||
| 主題Scheme | Other | |||||||||||
| 主題 | hamburgers | |||||||||||
| キーワード | ||||||||||||
| 言語 | en | |||||||||||
| 主題Scheme | Other | |||||||||||
| 主題 | food allergens | |||||||||||
| キーワード | ||||||||||||
| 言語 | en | |||||||||||
| 主題Scheme | Other | |||||||||||
| 主題 | color measurement | |||||||||||
| キーワード | ||||||||||||
| 言語 | en | |||||||||||
| 主題Scheme | Other | |||||||||||
| 主題 | hardness measurement | |||||||||||
| キーワード | ||||||||||||
| 言語 | en | |||||||||||
| 主題Scheme | Other | |||||||||||
| 主題 | sensory evaluation | |||||||||||
| 資源タイプ | ||||||||||||
| 資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||||||||
| 資源タイプ | departmental bulletin paper | |||||||||||
| ID登録 | ||||||||||||
| ID登録 | 10.18998/00001425 | |||||||||||
| ID登録タイプ | JaLC | |||||||||||
| 著者 |
松森, 慎悟
× 松森, 慎悟
× MATSUMORI, Shingo
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| 抄録 | ||||||||||||
| 内容記述タイプ | Abstract | |||||||||||
| 内容記述 | We examined different ingredients for making hamburgers devoid of three major food allergens but of equal quality to regular hamburgers. Aside from replacing the chicken eggs and milk with mountain potato flour and soymilk, respectively, 3 alternatives for bread crumbs（ viz., rice crackers （arare）, corn flakes, and tremella fuciformis）were used to produce 3 kinds of allergy-friendly hamburgers. The quality parameters measured were shape measurement, moisture content, surface color measurement, and hardness measurement, and a sensory evaluation. All the samples produced exhibited significant differences among one another in terms of their weight and percentage weight loss measurements, with corn flakes providing the best prevention of moisture（ meat juice）and fat efflux among the allergen removal hamburger. The hamburger containing tremella fuciformis had the highest water content, and its grilled color was slightly lighter than that of the other hamburgers. With regard to the hardness measurements, the tremella fuciformis-containing hamburger had the lowest hardness both externally and internally, and it was also rated the softest in the sensory evaluation. Moreover, in the sensory evaluation, because there were variations in the individual responses by the panelists, the differences were not significant except for the “preferred texture ranking”. These results indicated that although there were differences in shape and hardness between the control and allergen removal hamburgers, there was no significant difference in the “overall preference ranking” in the sensory evaluation, suggesting that hamburgers produced using regular or alternative ingredients are of similar quality. |
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| 書誌情報 | 号 28, p. 1-10, 発行日 2022-03-10 | |||||||||||
| 出版者 | ||||||||||||
| 出版者 | 駒沢女子大学 学長 安藤嘉則 | |||||||||||
| ISSN | ||||||||||||
| 収録物識別子タイプ | ISSN | |||||||||||
| 収録物識別子 | 2434-7574 | |||||||||||
