| Project/Area Number |
05453173
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| Research Category |
Grant-in-Aid for General Scientific Research (B)
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| Allocation Type | Single-year Grants |
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| Research Field |
Fisheries chemistry
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| Research Institution | TOKYO UNIVERSITY OF FISHERIES |
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Principal Investigator |
ISO Naomichi TOKYO UNIV.OF FISHERIES・DEPT.OF FOOD SCI.AND TECHNOL.PROFESSOR, 水産学部, 教授 (10017080)
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| Co-Investigator(Kenkyū-buntansha) |
MIHORI Tomoo TOKYO UNIV.OF FISHERIES・DEPT.OF FOOD SCI.AND TECHNOL.ASSOCIATE PROFESSOR, 水産学部, 助教授 (40017033)
OGAWA Hiroo TOKYO UNIV.OF FISHERIES・DEPT.OF FOOD SCI.AND TECHNOL.ASSOCIATE PROFESSOR, 水産学部, 助教授 (40233423)
MIZUNO Haruo TOKYO UNIV.OF FISHERIES・DEPRT.OF FOOD SCI.AND TECHNOL.PROFESSOR, 水産学部, 教授 (40017041)
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| Project Period (FY) |
1993 – 1994
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| Project Status |
Completed (Fiscal Year 1994)
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| Budget Amount *help |
¥6,400,000 (Direct Cost: ¥6,400,000)
Fiscal Year 1994: ¥1,400,000 (Direct Cost: ¥1,400,000)
Fiscal Year 1993: ¥5,000,000 (Direct Cost: ¥5,000,000)
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| Keywords | High-pressurization / Fish meat properties / Rheology / Thermal properties |
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| Research Abstract |
The present project was undertaken to determine the effects of high-pressurization on fish meat properties on the both view points of structure and components. The main changes of raw materials in the food processing are done by giving energy to those substances. The apparently similar phenomena were observed on both treatments with heat and pressure. However, it is unknown whether the mechanism of thermal denaturation is identical with the pressurizing denaturation or not. To make clear the problem, the rheological and thermal properties of pressurized fish meat were compared with those of the properties of meat thermally treated. The main results obtained are as follows :
(1) The denaturation state made by pressurizing at 196 MPa for 4 min easily returns to the native state by standing.
(2) By pressurizing at 196 MPa, the sample volume suddenly decreased for 5 min and then gradually decreased for 90 min.
(3) The effect of pressurization is remarkble above 200 MPa, and the change of enthalpy (DELTAH) for thermal denaturation of pressurized sample dose not depend on the pressurizing time above 300 MPa.
(4) On the bases of the data of SDS-PAGE,the phenomena described above can be considered to mainly come from the polymerization of myosin molecules.
(5) Although the possibility of the existance of the similar denaturation mechanism is suggested, it becomes clear that there is the difference of ca.1 J (per sample mg) in DELTAH between the thermal denaturation and pressurizing denaturation on the bases of the data of calorimetry.
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