@article{oai:rakuno.repo.nii.ac.jp:00005699,
 author = {山中, 麻帆 and 平山, 琢二 and 盧, 尚建 and 林, 英明 and 加藤, 和雄 and 鈴木, 啓一 and 及川, 卓郎},
 issue = {2},
 journal = {日本暖地畜産学会報},
 month = {},
 note = {Article, 食味試験に関して予備知識ならびに特に訓練を受けていない一般の学生計54名（男性: 33名，女性: 21名）を対象に，ワカメ粉末およびコンブ粉末を添加した市販牛肉の食味試験を実施し，海藻類の添加が牛肉の食味官能評価に与える影響について検討した．硬さ，味，多汁性，香り, あぶらっこさおよび総合評価の計6項目について，それぞれ5段階で評価させた．いずれの評価項目においてもワカメ粉末を添加した肉が無処理の肉に比べ有意に高く評価された．あぶらっこさの項目以外の硬さ，味，多汁性，香りおよび総合の項目において，ワカメ粉末を添加した肉がコンブ粉末を添加した肉に比べ有意に高く評価された．コンブ粉末を添加した肉は無処理の肉に比べいずれの評価項目においても高くなる傾向はみられたものの有意な差は認められなかった．このことから，牛肉への海藻類，特にワカメの添加は食味改善において有効であると示唆された．, In this research, sensory research was carried out in order to investigate the consumer palatability for the beef processed by a Wakame or Kombu. The beef was investigated by panel test which consisted of 54 ordinary consumers (33 male, 21 female). Sensory research was carried out using a questionnaire about toughness, taste, juiciness, flavor, greasiness and aggregate score of the meat, where each question was made of five choices. Evaluation of greasiness was significantly higher among males than females in all processing conditions (P < 0. 05). The beef processed by Wakame was evaluated significantly higher than the beef of no processing in all evaluation items (P < 0. 05). The beef processed by Wakame was evaluated significantly higher than the beef processed by Kombu in toughness, taste, juiciness, flavor and aggregate score (P < 0. 05). Conversely, the beef processed by Kombu was evaluated higher than the beef of no processing in all evaluation items, but it is not significant differences. The beef processed by seaweed, especially Wakame, was considered to be effective in improving taste.},
 pages = {129--133},
 title = {牛肉への海藻類添加が食味官能評価に与える影響},
 volume = {60},
 year = {2017}
}