Changes in the number of viable bacteria and protein components of pork loin during the long-term aging under superchilling
| Project/Area Number |
18K02264
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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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| Review Section |
Basic Section 08030:Family and consumer sciences, and culture and living-related
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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) |
2018-04-01 – 2021-03-31
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| Project Status |
Completed (Fiscal Year 2020)
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| Budget Amount *help |
¥4,290,000 (Direct Cost: ¥3,300,000、Indirect Cost: ¥990,000)
Fiscal Year 2020: ¥1,430,000 (Direct Cost: ¥1,100,000、Indirect Cost: ¥330,000)
Fiscal Year 2019: ¥1,300,000 (Direct Cost: ¥1,000,000、Indirect Cost: ¥300,000)
Fiscal Year 2018: ¥1,560,000 (Direct Cost: ¥1,200,000、Indirect Cost: ¥360,000)
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| Keywords | 熟成 / 氷温 / 一般生菌数 / プロテアーゼ / 食肉 / 食感 / アミノペプチダーゼ / カテプシン / 熟成処理 / 遊離アミノ酸 / タンパク質 / 生菌数 |
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| Outline of Final Research Achievements |
Compared with the chilling aging (+4℃), the superchilling (Hyo-on) aging, which means reducing the temperature of food uniformly to slightly above the freezing point, strongly suppressed the growth rate of viable bacteria, and could be aging for a long time. Superchilling aging of pork did not inhibit the increase in total free amino acid concentration much, so long-term aging under superchilling is expected to increase the total free amino acid concentration. In addition, physiochemical and sensory evaluations showed that superchilling aging of pork resulted in a softer texture.
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| Academic Significance and Societal Importance of the Research Achievements |
氷温域を利用した食肉の熟成は生菌数の増殖を強く抑制することから、従来の0℃以上のチルド帯を用いた熟成方法よりも長期熟成が可能である。さらに氷温で長期熟成により総遊離アミノ酸の増加および食感が柔らかくなることを確認した。そのため、氷温を用いた豚肉の長期熟成は食肉の付加価値を向上しうる技術として期待される。
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Report
(4 results)
Research Products
(8 results)
