| Project/Area Number |
11680152
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
食生活
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| Research Institution | Iida Women's Junior College |
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Principal Investigator |
SEN Hiromi IIDA WOMEN'S JUNIOR COLLEGE, FACULTY OF HOME ECONOMICS, LECTURER, 家政学科, 講師 (40281563)
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| Co-Investigator(Kenkyū-buntansha) |
KARASAWA Yutaka SHINSHU UNIVERSITY, FACULTY OF AGRICULTURE, PROFESSOR, 農学部・食料生産科学科, 教授 (30060528)
ENDO Kinzi KANSAI WOMEN'S COLLEGE, FACULTY OF HEALTH SCIENCES, PROFESSOR, 保健科, 教授 (20031643)
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| Project Period (FY) |
1999 – 2001
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| Project Status |
Completed (Fiscal Year 2002)
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| Budget Amount *help |
¥3,700,000 (Direct Cost: ¥3,700,000)
Fiscal Year 2001: ¥900,000 (Direct Cost: ¥900,000)
Fiscal Year 2000: ¥1,200,000 (Direct Cost: ¥1,200,000)
Fiscal Year 1999: ¥1,600,000 (Direct Cost: ¥1,600,000)
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| Keywords | ostrich / meat / storage / cooking / texture / taste / quality / change / ostrich / meat / muscle / hardness / texture / cooking / drip / collagen / nucleotides / taste / ATP / freshness / storage |
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| Research Abstract |
We investigated that the change of adenosine 5' -triphosphate (ATP) related compounds and total counts of microorganisms and coliform bacteria in ostrich leg muscle during storage at 3-4℃ for 16 days. From the measured values, we calculated K value (%) that is a percentage ratio of the sum of concentrations of inosine (HxR) and hypoxanthine (Hx) for the sum of concentrations of ATB adenosine 5' -diphosphate (ADP), adenosine 5'-monophosphate (AMP), inosine 5' -monophosphate (IMP), HxR and Hx in order to judge the freshness. The K value was 25% in one day and then increased to 45% until 10 days gradually. The total counts of microorganisms were 1.7 × 10^2 colony forming units (cfu)/g meat in fresh, and then rapidly increased to reach the maximal level of 4.3 × 10^6 cfu/g meat at 10 days. The total counts of coliform bacteria were not observed at least for the first 4 days, and exponentially increased to 5 × 10^5 meat at 13 days. The results showed that we could eat raw ostrich meat in 4 days and cooked ostrich meat in 8 days in cold storage.
We investigated about the changes of physical properties of ostrich meat during cooking in comparison with beef and chicken. The results showed that the way of contraction of ostrich meat was similar to that of chicken, and the proportions of water loss and of condensation in ostrich meat during cooking were similar to that in beef. In addition, the characteristic of ostrich meat was that the hardness of it was increased strongly after cooking. On account of that, it has become to clear the reason why people liked ostrich meat before cooking perfectly such as sashimi, lightly roast and marinade in previous study.
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