| Project/Area Number |
15K12326
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| Research Category |
Grant-in-Aid for Challenging Exploratory Research
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| Allocation Type | Multi-year Fund |
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| Research Field |
Eating habits
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| Research Institution | Osaka City University |
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Principal Investigator |
MASUDA Toshiya 大阪市立大学, 大学院生活科学研究科, 教授 (10219339)
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| Project Period (FY) |
2015-04-01 – 2017-03-31
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| Project Status |
Completed (Fiscal Year 2016)
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| Budget Amount *help |
¥3,770,000 (Direct Cost: ¥2,900,000、Indirect Cost: ¥870,000)
Fiscal Year 2016: ¥1,170,000 (Direct Cost: ¥900,000、Indirect Cost: ¥270,000)
Fiscal Year 2015: ¥2,600,000 (Direct Cost: ¥2,000,000、Indirect Cost: ¥600,000)
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| Keywords | meat color / polyphenols / cysteine / myogolobin / ポリフェノール / ミオグロビン / 変色制御 / システイン化 / 食肉新鮮色 / オキシミオグロビン / フラボノール / システイン |
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| Outline of Final Research Achievements |
Reserving effect on the bright red color of fresh meats by polyphenols has been investigated. Meat color variety depends on the redox stages of myoglobin. Therefore, the effect of polyphenols on the red color of oxymyoglobin was examined. Most polyphenols promoted the oxidation of oxymyoglobin. On the other hand, the same polyphenols including quercetin converted metmyoglobin to oxymyoglobin. The mechanism of the reaction revealed that the prooxidant activity was resulted from the reaction with the formed quinones. To reduce the effect, addition of cysteine was examined. Polyphenols in the presence of cysteine afforded good results to convert metmyoglobin to oxymyoglobin. Cysteinylated polyphenols also showed sufficient results. In addition to these investigations, the effect of polyphenols and cysteine (NAC) on fresh meats was also examined using red meats of Skipjack tuna, the red color of which was well-known to change quickly.
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