| Project/Area Number |
19380143
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| Research Category |
Grant-in-Aid for Scientific Research (B)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
Agricultural environmental engineering
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| Research Institution | Kobe University |
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Principal Investigator |
TOYODA Kiyohiko Kobe University, 大学院・農学研究科, 教授 (30144603)
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| Co-Investigator(Kenkyū-buntansha) |
YAMANOUE Minoru 神戸大学, 大学院・農学研究科, 准教授 (30182596)
IHARA Ikkou 神戸大学, 大学院・農学研究科, 助教 (50396256)
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| Project Period (FY) |
2007 – 2009
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| Project Status |
Completed (Fiscal Year 2009)
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| Budget Amount *help |
¥20,410,000 (Direct Cost: ¥15,700,000、Indirect Cost: ¥4,710,000)
Fiscal Year 2009: ¥3,510,000 (Direct Cost: ¥2,700,000、Indirect Cost: ¥810,000)
Fiscal Year 2008: ¥3,770,000 (Direct Cost: ¥2,900,000、Indirect Cost: ¥870,000)
Fiscal Year 2007: ¥13,130,000 (Direct Cost: ¥10,100,000、Indirect Cost: ¥3,030,000)
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| Keywords | 脂肪酸組成 / 一価不飽和脂肪酸 / オレイン酸 / 赤外分光スペクトル / 皮下脂肪 / 筋内脂肪 / 電気インピーダンス / Haydenモデル / 黒毛和牛 / FTIR / 生体電気インピーダンス / ガスクロマトグラフィー / 導電率 / 牛肉 / 体積抵抗率 |
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| Research Abstract |
Fatty acid compositions of black Wagyu beef which indicate the superiority in taste, was investigated in this study and, a non-destructive measurement method to determine the compositions of fatty acids was developed by using ATR-FTIR spectroscopy. The major fatty acid components of the fat were found to be oleic acid (18:1) and palmitic acid (16:0) of which contents ranged from 45 to 48% and 24 to 28%, respectively. Oleic acid providing good flavor became larger in the order of intra-muscular, inter-muscular and subcutaneous fats. The ATR-FTIR method could accurately predict the content of mono-unsaturated fatty acid of the extracted fat, which demonstrated the effectiveness of ATR-FTIR spectroscopy for the quality evaluation of beef.
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