[XIV-29-19_21] 畜産物利用（XIV-午後）

[XIV29-19E] Effects of adding FFAs on beef taste-traits analyzed by electronic taste sensing system and sensory evaluation

^○趙 婭楠¹, 狄 寅諦¹, 上田 修司¹, 白井 康仁¹, 羽原 正秋², 池崎 秀和², 山之上 稔¹ (1.神戸大院農, 2.(株) INSENT)

[Objective] This study investigated effects of adding free fatty acids (FFAs) on taste-traits in boiled beef broth using electronic taste sensing system and sensory evaluation. [Methods] Beef samples were taken from longissimus thoracis muscle of the sixth and seventh rib from Japanese Black Wagyu and Holstein cattle, then stored at 4°C. Both muscles at 7-, 14-, and 21-days postmortem were boiled to prepare broth samples. Two types of broth samples at 7-days postmortem were used as controls, respectively, and palmitic acid (C16:0), stearic acid (C18:0), oleic acid (C18:1) and those mixture were added to control samples. Amounts of FFA were measured using commercial quantification kits. Taste-traits of beef broth was analyzed by an electronic taste sensing system SA402B (INSENT Co., Ltd, Kanagawa, Japan) and sensory evaluation. [Results] Amounts of FFA in Japanese Black Wagyu and Holstein beef broth increased during postmortem aging. When above fatty acids were added, higher values in sourness and sweetness whereas lower values in acid bitterness, astringency, umami and saltiness were found in both broth samples. Sensory evaluation was under investigation.