Kiyofumi Ishii

Studies on the Flavor of Meats: Part I. Formation and Degradation of Inosinic Acids in Meats

Investigation on the changes of inosinic acid and its related substances in meats (chickens and pigs) revealed that the pathway of the formation and degradation of inosinic acid in meats was as fol...

Studies on the Functional Properties of Food-grade Soybean Products: Part I. Classification of Soybean Products by their Chemical Constituents and Protein Properties

Knowledges on chemical constituents and protein properties are fundamental prerequisites for the discussion of functional properties of food-grade soybean products. Chemical analysis was made on 43 commercial soybean products as well as on 3 gluten and 3 casein products. Principal component analysis was successfully applied for the classification of commercial products by their chemical constituents and protein properties. High correlation was observed between chemical composition and industrial processing method of soybean products. Correlation between water dispersible nitrogen and amount of native protein was unexpectedly low so that both should be taken independently as the indices for the discussion of functional properties.Flavor profiles of commercial soybean products were studied organoleptically and results were analyzed by using principal component analysis. Flavor of soybean products could be represented by two mutually independent characteristics. They are the so-called “Soybean Flavor” and “O...