2026-03-05T23:51:18Z https://u-nagano.repo.nii.ac.jp/oai

oai:u-nagano.repo.nii.ac.jp:00001196 2023-06-19T12:20:39Z 6:102

長野県産鹿肉の匂い特性と食品加工 The aroma characteristics and food processing of venison from Nagano 1000030435284 小木曽, 加奈 コギソ, カナ 金子, 昌二 カネコ, ショウジ 1000030435284 Kogiso, Kana Kaneko, Shoji 鹿肉 venison 匂い おいしさ 加工特性 application/pdf Recently, damage to agriculture and forestry businesses due to wild birds and beasts is a serious situation in the mid-mountain areas such as Nagano Prefecture. Every year approximately 20 billion yen of loss occurs in Japan. Management of wild birds and beasts based on scientific data is necessary. Recently, wild animals are being examined as a promising resource for local development. 　In this study, we compared the smell of venison and beef to consider how venison compared to edible meat. Next, we considered whether the smell was improved by immersing venison in some seasonings. Sensory evaluation of grilled venison and beef resulted in the venison having a strong raw and bloody odor. As a result of smell component analysis, the main cause of the smell was 2,3-butanedione (diacetyl) and hexanal. As a result of having inspected the venison meat immersed in various seasonings, milk was shown to prevent the most smells. 　As results, we were able to elucidate a part of the cause of the unpleasant odor of the venison and we were able to prevent unpleasant odor of the venison with milk. 長野県短期大学 2015-02 jpn departmental bulletin paper VoR https://u-nagano.repo.nii.ac.jp/records/1196 AN00179035 0286-1178 長野県短期大学紀要 Journal of Nagano Prefectural College 69 13 19 https://u-nagano.repo.nii.ac.jp/record/1196/files/kentan69-02　小木曽.pdf application/pdf 670.2 kB 2015-04-13