| 摘要 |
PROBLEM TO BE SOLVED: To provide a manufacturing method of meat processed foods with masked odor inherent to livestock liver, having excellent texture and physical properties, even when containing an enzymatic decomposition product of livestock liver for enhancing the nutrition and physiologically active function of the meat processed foods.SOLUTION: Arginine is added to the liver enzymatic decomposition product contained in meat processed foods, so as to mask the liver odor inherent to liver. Arginine is added preferably at a concentration of 0.5 wt% or more relative to the liver enzymatic decomposition product. Within the concentration range, the odor inherent to livestock liver can be more effectively masked without spoiling of the texture and physical properties of the meat processed foods. |
