| Project/Area Number |
15K00791
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Multi-year Fund |
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| Section | 一般 |
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| Research Field |
Eating habits
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| Research Institution | University of Hyogo |
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Principal Investigator |
Miki Yoshimura 兵庫県立大学, 環境人間学部, 教授 (90240358)
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| Research Collaborator |
Hayashi Mari
Adachi Takako
Hirakawa Asaki
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| Project Period (FY) |
2015-04-01 – 2019-03-31
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| Project Status |
Completed (Fiscal Year 2018)
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| Budget Amount *help |
¥4,160,000 (Direct Cost: ¥3,200,000、Indirect Cost: ¥960,000)
Fiscal Year 2017: ¥1,300,000 (Direct Cost: ¥1,000,000、Indirect Cost: ¥300,000)
Fiscal Year 2016: ¥1,170,000 (Direct Cost: ¥900,000、Indirect Cost: ¥270,000)
Fiscal Year 2015: ¥1,690,000 (Direct Cost: ¥1,300,000、Indirect Cost: ¥390,000)
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| Keywords | シカ肉 / 栄養性 / 嗜好性 / 機能性 / 物性 / カルニチン / ビタミンB2 / 消費者意向 / シカ肉加工食品 / 鹿肉 / 重量減少率 |
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| Outline of Final Research Achievements |
For the purpose of promoting the utilization of venison as a functional food, we investigated the carnitin content and physical properties and palatability of venison subjected to different processing temperatures. We propose that heating at 80℃ is more desirable with respect to functionality and palatability than 100℃. Veniosn content and processing method influence the texture,surface color,carnitin content of cooked venison products.
We used a questionnaire to survey consumer meat preference and awareness regarading the nutritional properties of venison. We suggest that giving nutritional and environmental information and creating oppotunities for eating the meat are absolutely indispensable for encouraging consumption of venison.
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| Academic Significance and Societal Importance of the Research Achievements |
本研究では、シカ肉に多く含まれているカルニチン量、物性、嗜好性に着目しシカ肉の加熱温度の影響を探ることで栄養性・嗜好性・機能性の解明につながる成果を発表した。また、それらの研究結果を生かすことで、栄養があり、おいしく、健康の維持増進に役立つシカ肉加工食品を提案することができた。さらに消費者への認知度調査より、シカ肉の機能を生かした加工商品の開発がシカ肉の摂取回数を増やす取り組みになるとの結果を得たことからも、本研究成果は、シカ肉の有効活用促進につながることが期待できる。
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