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J.Health Sci., 45(3), 130-132, 1999
Attempt to Decrease the Mutagenicity of Smoked-and- dried Bonito (Katsuobushi) by Boiling Bonito Meat in Green Tea Extract
Tetsuta Kato and Kiyomi Kikugawa
Tokyo University of Pharmacy and Life Science, 1432-1 Horinouchi, Hachioji, Tokyo 192-0392, Japan
To decrease the mutagenicity of smoked-and-dried bonito (katsuobushi) by boiling bonito meat in green tea extract was attempted.
A piece (500 g) of bonito meat was boiled in 2.5 and 5% (w/v) green tea extract, then smoked-and-dried in the usual manner of katsuobushi processing.
The mutagenicity of katsuobushi was only slightly decreased by boiling the bonito meat in 5% green tea extract.
There is a limit to the use of green tea extract for the preparation of katsuobushi with the aim of decreasing mutagenicity.
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