Art

J-GLOBAL ID：201202222542343478   Reference number：12A1597990

Quality of Sausages Containing ‘Okara’ Soybean Curd Residue

オカラを添加したソーセージの品質について

Author (4)： TADA Kotaro (Tokyo Univ. Agriculture, Kanagawa) ,  TERASHIMA Teruya (Toyama Prefectual Food Res. Inst., Toyama) ,  NAKAMURA Yu (Tokyo Univ. Agriculture, Kanagawa) ,  SUZUKI Toshiro (Tokyo Univ. Agriculture, Kanagawa)
Material： 日本食品保蔵科学会誌  (Food Preservation Science)
Volume： 38  Issue： 5  Page： 285-292  Publication year： Sep. 30, 2012 
JST Material Number： Z0775A  ISSN： 1344-1213  CODEN： NSHKCW  Document type： Article
Article type： 短報  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *tofu refuse ,  *sausage ,  dietary fiber ,  *food texture ,  sensory test ,  moisture ,  pH ,  protein ,  lipid ,  curing(salting) ,  meat ,  water holding capacity ,  *additive effect ,  soy milk
Semi thesaurus term： 塩漬肉 ,  sensory evaluation ,  *additive effect

JST classification (3)： Meat products  (FJ12033F) ,  Pulses  (FC03035U) ,  Vegetables and processed vegetable products  (FJ11020O)

Reference (28)：

• O'TOOLE, D. K. Characteristics and use of okara, the soybean residue from soy milk production. J. Agric. Food Chem. 1999, 47, 363-371
• MATSUMOTO, K. Okara, soybean residue, prevents obesity in a diet-induced murine obesitymodel. Biosci. Biotechnol. Biochem. 2007, 71, 720-727
• ANTONIO, J. E. S. Health-promoting effects of a dietary fiber concentrate from the soybean byproduct okara in rats. J. Agric. Food Chem. 2008, 56, 7495-7501
• AHMED, L. A. Anti-Hyperglycemic Effects of Okara, Corn Hull and Their Combination in Alloxan Induced Diabetic Rats. World Applied Sci. J. 2010, 9, 1139-1147
• KHARE, S. K. Physicochemical and functional properties of okara protein isolate. J. Dairying Foods Home Sci. 1993, 12, 132-136

Terms in the title (2)： オカラ ,  ソーセージ