科学で暴く｜臭みが消える ？「サバの塩焼きと味噌煮 」！サバの塩焼きと味噌煮、臭みが消える理由

I've provided a detailed explanation of the scientifically proven methods for making grilled and miso-stewed mackerel surprisingly delicious. Thank you for reading. References ■ Research on the mechanism of fish odor (trimethylamine) A Review of Trimethylaminuria: (Fish Odor Syndrome) https://pmc.ncbi.nlm.nih.gov/articles... Depuration of geosmin- and 2-methylisoborneol-induced off-flavors in recirculating aquaculture system (RAS) farmed European whitefish https://pmc.ncbi.nlm.nih.gov/articles... ■ Research on salt dehydration, osmotic pressure, and protein thermal denaturation Thermal Characterisation and Isoconversional Kinetic Analysis of Osmotically Dried Pork Meat Proteins https://pmc.ncbi.nlm.nih.gov/articles... Comparative study of thermal gelation properties and molecular forces of actomyosin extracted from normal and pale... https://pmc.ncbi.nlm.nih.gov/articles... Spectroscopic Techniques for Monitoring Thermal Treatments in Fish and Other Seafood: A Review https://pmc.ncbi.nlm.nih.gov/articles... ■ Research on the Maillard reaction and lipid oxidation (aroma component formation) Effects of cooking methods on aroma formation in pork: A comprehensive review https://pmc.ncbi.nlm.nih.gov/articles... Effective Strategies for Understanding Meat Flavor: A Review https://pmc.ncbi.nlm.nih.gov/articles... Flavor Chemistry of Chicken Meat: A Review https://pmc.ncbi.nlm.nih.gov/articles... ■ Research on Molecular Size and the Penetration Rate of Seasonings Estimation of diffusion coefficients during carrots cooking at different temperatures https://pmc.ncbi.nlm.nih.gov/articles... Sodium Chloride in Food https://pmc.ncbi.nlm.nih.gov/articles... ■ Research on emulsification (emulsification) and colloids using soy protein Effect of Chinese-Yam-Based Emulsion Gel on Beef Emulsification Characteristics https://pmc.ncbi.nlm.nih.gov/articles... Emulsion gels based on soy protein-pectin complexes as fat replacers: Enhancing pork sausage quality through structural and molecular insights https://pubmed.ncbi.nlm.nih.gov/40730... ■ Research on the synergistic effect of umami (inosinic acid and glutamic acid) Ribonucleotides differentially modulate oral glutamate detection thresholds https://pmc.ncbi.nlm.nih.gov/articles... Perceptual variation in umami taste and polymorphisms in TAS1R taste receptor genes https://pmc.ncbi.nlm.nih.gov/articles... Effects of purine and pyrimidine 5′-ribonucleotides on glutamate detection threshold and umami intensity https://pmc.ncbi.nlm.nih.gov/articles... Multivariate Analysis of Key Taste Compounds in Soy Sauce and Model Construction for Its Saltiness Intensity https://pmc.ncbi.nlm.nih.gov/articles... ■ Research on Fish Parts (Distribution of Lipids and Muscle) Five cuts from herring (Clupea harengus): Comparison of nutritional and chemical composition between co-product fractions and fillets https://pmc.ncbi.nlm.nih.gov/articles... *If the link has changed due to updates, etc., please search again on the official website. *This video is a derivative work based on the Touhou Project. Touhou Project Derivative Work Guidelines https://touhou-project.news/guideline/ #YukkuriExplanation #YukkuriScience #YukkuriCooking