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Updated: Feb 20, 2026

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焼く過程における空気乾燥牛肉の味の物質の変化とタンパク質の分解

Mengting Mao1, Jiafei Zhu1, Zhe Wenren1

  • 1Zhejiang Key Laboratory of Intelligent Food Logistic and Processing, State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food Science and Engineering, Ningbo University, Ningbo 315800, Zhejiang, PR China.

Food chemistry
|February 18, 2026
PubMed
まとめ

空気乾燥牛肉を焼くことは,タンパク質の分解と自由アミノ酸を大幅に増加させ,ウマミの味を高めます. このプロセスは,より小さな分子を促進し,味の化合物を強化し,主要な味の多様性を明らかにします.

キーワード:
空気乾燥した牛肉.フリーアミノ酸は,自由のアミノ酸です.メタボライトはメタボライトです.タンパク質の分解 タンパク質の分解味覚は味覚である.

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