Fumiko Iida
Japan Women's University
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Publication
Featured researches published by Fumiko Iida.
Animal Science Journal | 2015
Fumiko Iida; Kaoru Saitou; Tadashi Kawamura; Shizuko Yamaguchi; Toshihide Nishimura
To analyze the sensory characteristics of meat samples with a crude fat content between 23.8% and 48.6% taken from 34 Japanese Black steers, we grilled the meat and subjected it to analytical sensory evaluation. We also measured the amounts of moisture, protein, nucleic acid and glutamic acid. An increase in crude fat content increased the tenderness, juiciness, and fattiness in the meat quality evaluation. An increase in crude fat content reduced the crude protein and moisture contents; it also slightly reduced the nucleic acid and glutamic acid contents, although when the reductions in these umami components were assessed relative to the moisture content they changed little. Increasing the fat content up to a certain point greatly enhanced the umami intensity and beef flavor intensity in the meat quality evaluation and raised the overall evaluation score; the peak of the appropriate crude fat content for these purposes was about 36%.
Meat Science | 2016
Fumiko Iida; Yuki Miyazaki; Risako Tsuyuki; Kenichi Kato; Ai Egusa; Hiro Ogoshi; Toshihide Nishimura
Analysis of the quality of highly marbled beef during dry aging for 60days after slaughter showed that the changes in some qualities differed from those of conventional meat. The tenderness of these meats did not change during aging for 50days but then gradually increased until day 60. The juiciness of these meats, as determined by sensory evaluation, did not change during aging for 60days, except for a decrease on day 20. The umami intensity of these meats in the sensory evaluation and the value calculated by Glu and IMP quantification were highest on day 40. This high umami intensity was induced by the synergistic effect of umami compounds such as Glu and IMP. These results for tenderness, juiciness, umami intensity, and flavor intensity suggested that the best duration of dry aging for highly marbled beef was 40days.
Journal of Food Science | 2015
Makoto Shiota; Ai Iwasawa; Ai Suzuki-Iwashima; Fumiko Iida
The impact of flavor composition, texture, and other factors on desirability of different commercial sources of Gouda-type cheese using multivariate analyses on the basis of sensory and instrumental analyses were investigated. Volatile aroma compounds were measured using headspace solid-phase microextraction gas chromatography/mass spectrometry (GC/MS) and steam distillation extraction (SDE)-GC/MS, and fatty acid composition, low-molecular-weight compounds, including amino acids, and organic acids, as well pH, texture, and color were measured to determine their relationship with sensory perception. Orthogonal partial least squares-discriminant analysis (OPLS-DA) was performed to discriminate between 2 different ripening periods in 7 sample sets, revealing that ethanol, ethyl acetate, hexanoic acid, and octanoic acid increased with increasing sensory attribute scores for sweetness, fruity, and sulfurous. A partial least squares (PLS) regression model was constructed to predict the desirability of cheese using these parameters. We showed that texture and buttery flavors are important factors affecting the desirability of Gouda-type cheeses for Japanese consumers using these multivariate analyses.
Nihon Chikusan Gakkaiho | 2013
Keiichi Suzuki; Shoko Yokota; Hiroaki Shioura; Tomoyuki Shimazu; Fumiko Iida
Animal Science Journal | 2017
Keiichi Suzuki; Hiroyuki Shioura; Syoko Yokota; Kazuo Katoh; Sang-gun Roh; Fumiko Iida; Tomohiko Komatsu; Noriaki Syoji; Hironori Sakuma; Shinichi Yamada
Food Science and Technology Research | 2014
Ai Iwasawa; Ai Suzuki-Iwashima; Fumiko Iida; Makoto Shiota
Journal of home economics | 2003
Tomoko Takahashi; Aki Kawano; Fumiko Iida; Miki Suzuki; Keiko Wada; Hiro Ogoshi
Journal for The Integrated Study of Dietary Habits | 2000
Atsuko Watanabe; Fumiko Iida; Aki Kawano; Hiro Ogoshi; Satoko Miwa
Journal for The Integrated Study of Dietary Habits | 2001
Fumiko Iida; Tomoko Takahashi; Aki Kawano; Atsuko Watanabe; Hiro Ogoshi; Satoko Miwa
Journal of Food Science and Technology-mysore | 1988
Fumiko Iida; Michiko Kobayashi; Hiro Akabane; Nobuko Nakahama