| Project/Area Number |
07660367
|
|---|
| Research Category |
Grant-in-Aid for Scientific Research (C)
|
| Allocation Type | Single-year Grants |
|---|
| Section | 一般 |
|---|
| Research Field |
Zootechnical science/Grassland science
|
|---|
| Research Institution | School of Veterinary Medicine, Azabu University |
|---|
Principal Investigator |
NAGATA Yukiharu School of Veterinary Medicine, Azabu University, Professor, 獣医学部, 教授 (30038202)
|
|---|
| Co-Investigator(Kenkyū-buntansha) |
MORITA Hidetoshi School of Veterinary Medicine, Azabu University, Assistant Professor, 獣医学部, 講師 (70257294)
SAKATA Ryoichi School of Veterinary Medicine, Azabu University, Associate Professor, 獣医学部, 助教授 (10153892)
|
|---|
| Project Period (FY) |
1995 – 1996
|
| Project Status |
Completed (Fiscal Year 1996)
|
| Budget Amount *help |
¥2,200,000 (Direct Cost: ¥2,200,000)
Fiscal Year 1996: ¥700,000 (Direct Cost: ¥700,000)
Fiscal Year 1995: ¥1,500,000 (Direct Cost: ¥1,500,000)
|
|---|
| Keywords | Parama ham / myoglobin derivative / staphylococci / electron spin resonance / Parma ham / myoglobin derivative / electron spin resonance / myoglobin / red myoglobin derivative |
|---|
| Research Abstract |
Acetone (75%) was found to be the most effective organic solvent for extracting red pigment from Parma ham. Visible spectra of acetone extract from Parma ham showed absorption maxima at 417,546 and 584 nm. The red pigment could not be completely extracted with water about 10% remaining in the ham. Several experiments on pigment stability indicated the red pigment to be much more stable than nitrosylheme pigment present in cured ham. Structural characterization by thin-layr chromatography, infra-red spectral analysis and electron spin resonance technique showed the red pigment to be a new myoglobin derivative, hitherto unknown in meat or meat products.
Staphylococci isolated from Parma ham generated red myoglobin derivative from metmyoglobin. Model fermented sausage prepared by inoculation with the isolates developed a more desirablered color without nitrite or nitrate treatment. The red pigment of Parma ham and the model sausage appeared to be the same myoglobin derivative. The reddening of Parma ham is probably caused by the action of bacteria.
|
