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Sensory Research of Soup of Goat Meat in Okinawa
http://hdl.handle.net/10659/00005438
http://hdl.handle.net/10659/00005438f2a962a9-a32f-45fd-8fea-543bd3a0b0af
名前 / ファイル | ライセンス | アクション |
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R-2017-218_Hayashi.pdf (327.5 kB)
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Item type | 学術雑誌論文 / Journal Article(1) | |||||
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公開日 | 2018-04-12 | |||||
タイトル | ||||||
タイトル | Sensory Research of Soup of Goat Meat in Okinawa | |||||
言語 | ||||||
言語 | eng | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | Goat meat | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | Okinawan traditional dish | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | Sensory study | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | Panel test | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | ヤギ肉 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 沖縄伝統料理 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 食味試験 | |||||
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 | journal article | |||||
著者 |
HIRAYAMA, Takuji
× HIRAYAMA, Takuji× HIRAKAWA, Morihiko× OIKAWA, Takuro× ROH, Sang-Gun× 林, 英明 |
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著者別名 | ||||||
姓名 | 平山, 琢二 | |||||
著者別名 | ||||||
姓名 | 平川, 守彦 | |||||
著者別名 | ||||||
姓名 | 及川, 卓郎 | |||||
著者別名 | ||||||
姓名 | 廬, 尚建 | |||||
著者別名 | ||||||
姓名 | 林, 英明 | |||||
抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | Sensory research was carried out in order to investigate the consumer palatability of goat meat. One of traditional Okinawa dish, soup of goat meat was investigated by panel test. The sensory research was conducted by 123 ordinary consumers (male: 83, female: 40). The survey research was carried out based on a questionnaire about taste, aroma, toughness, and greasiness of the meat, where each question was made of five choices. Factors related to profile of the panelists were sex, age, place of origin and preference of the panelists were investigated. In toughness and greasiness, female panelists tended to evaluate the meat more tough and greasy than male panelists (P < 0.05). In toughness, the panelists in age of 21-60 class tended to evaluate the meat more tough than panelists of under 20 (P < 0.05). In aroma and aggregate score, local panelists tended to evaluate the meat stronger smell than visitors (P < 0.05). This survey study reveals preference of the panelists for goat soup is the most important factor to make favor/disfavor decision. This tendency was especially significant in evaluation of aroma, where more local panelists tend to favor the aroma of goat soup. | |||||
抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | ヤギ汁の食味試験による官能評価を行う目的で、沖縄県内において最も普通に食されている手法で調理したヤギ汁を用いて、食味試験を実施した。食味試験は男性83名、女性40名の計123名を無作為に抽出して実施した。試験は味、香り、硬さ、および脂っこさの項目について5段階評価(最も良い:2、良い:1、普通:0、 悪い:-1、最も悪い:-2)として、試食後に速やかに記入させた。 女性は男性に比べヤギ汁の肉を堅く評価し、さらに脂っこいと評価した(P < 0.05)。またヤギ汁肉に対する硬さは21-60 歳までが他の年代よりも有意に硬いと評価した(P < 0.05)。被験者の出身地では、地元の人が県外の人よりもヤギ汁の匂いおよび総合評価において高く評価した(P < 0.05)。ヤギ汁の経験では、ヤギ汁を好む人が未経験および嫌いとする人に比べ有意に味、香り、硬さ、脂っこさおよび総合評価の全ての項目において高く評価した(P < 0.05)。今回の試験から、ヤギ汁の経験が評価に大きな影響を与えていることが示唆された。これらの結果から、今後、ヤギ肉の消費拡大を検討する場合、ヤギ汁の食経験をいかに拡げていくかが重要であると考えられた。その上で、女性にも食べやすいような調理法の工夫などが必要であろうと考えられる。 | |||||
書誌情報 |
Journal of Warm Regional Society of Animal Science, Japan = 日本暖地畜産学会報 巻 59, 号 1, p. 17-21, 発行日 2016 |
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ISBN | ||||||
識別子タイプ | ISBN | |||||
関連識別子 | 2185-081X | |||||
DOI | ||||||
関連タイプ | isIdenticalTo | |||||
識別子タイプ | DOI | |||||
関連識別子 | http://doi.org/10.11461/jwaras.59.17 | |||||
権利 | ||||||
権利情報 | Copyright © 滋賀県立大学環境科学部 琉球大学農学部 東北大学農学部 酪農学園大学獣医学部 | |||||
権利 | ||||||
権利情報 | 利用は著作権の範囲内に限られる | |||||
著者版フラグ | ||||||
出版タイプ | VoR | |||||
出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||
その他のタイトル | ||||||
その他のタイトル | ヤギ汁の食味試験による官能評価 | |||||
出版者 | ||||||
出版者 | 日本暖地畜産学会 | |||||
資源タイプ | ||||||
内容記述タイプ | Other | |||||
内容記述 | Article |