Effects of Superchilling (Hyo-on) Aging on Lipid Profile and Taste in Meat
| Project/Area Number |
15K16197
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| Research Category |
Grant-in-Aid for Young Scientists (B)
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| Allocation Type | Multi-year Fund |
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| Research Field |
Eating habits
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| Research Institution | Kansai University |
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Principal Investigator |
HOSOMI RYOTA 関西大学, 化学生命工学部, 准教授 (20620090)
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| Project Period (FY) |
2015-04-01 – 2018-03-31
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| Project Status |
Completed (Fiscal Year 2017)
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| Budget Amount *help |
¥3,380,000 (Direct Cost: ¥2,600,000、Indirect Cost: ¥780,000)
Fiscal Year 2017: ¥1,040,000 (Direct Cost: ¥800,000、Indirect Cost: ¥240,000)
Fiscal Year 2016: ¥910,000 (Direct Cost: ¥700,000、Indirect Cost: ¥210,000)
Fiscal Year 2015: ¥1,430,000 (Direct Cost: ¥1,100,000、Indirect Cost: ¥330,000)
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| Keywords | 氷温 / 熟成 / 食肉 / 呈味成分 / 遊離アミノ酸 / 官能評価 / 氷温熟成 / 官能検査 / 脂肪 / 脂肪酸 |
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| Outline of Final Research Achievements |
Superchilling (Hyo-on) means reducing the temperature of food uniformly to slightly above the freezing point, thereby extending its shelf life. However, there is currently no definitive information on the effects of Hyo-on aging on the lipid profile and taste in meat. Therefore, the present study evaluated the effects of Hyo-on aging on the melting point of fat and taste in pork loin. As a result of the analytical sensory evaluation, it was evaluated that Hyo-on aging pork loin has a good fat spreading and greasy scent. We previously demonstrated that meat aging under Hyo-on conditions resulted in a lower melting point of fat than that upon aging under chilling conditions. Thus, there might be a relationship between low melting point of fat and taste of good fat spreading of pork loin. This study showed that Hyo-on aging has the possibility of improving the added value of meat.
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Report
(4 results)
Research Products
(11 results)
