| Project/Area Number |
20510131
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
Social systems engineering/Safety system
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| Research Institution | Tokyo University of Marine Science and Technology |
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Principal Investigator |
HAMADA Naoko Tokyo University of Marine Science and Technology, 海洋科学技術研究科, 教授 (70323855)
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| Research Collaborator |
中田 絵里子 東京海洋大学, 海洋科学技術研究科・食品流通安全管理専攻, 大学院生
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| Project Period (FY) |
2008 – 2010
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| Project Status |
Completed (Fiscal Year 2010)
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| Budget Amount *help |
¥4,550,000 (Direct Cost: ¥3,500,000、Indirect Cost: ¥1,050,000)
Fiscal Year 2010: ¥910,000 (Direct Cost: ¥700,000、Indirect Cost: ¥210,000)
Fiscal Year 2009: ¥2,210,000 (Direct Cost: ¥1,700,000、Indirect Cost: ¥510,000)
Fiscal Year 2008: ¥1,430,000 (Direct Cost: ¥1,100,000、Indirect Cost: ¥330,000)
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| Keywords | 生鮮食品 / 品質管理 / トレーサビリティ / 鮮魚 / 鮮度 / バイオサーモメーター(BTM) / 可視化 / 積算温度 / 生可食期限 / 非破壊 / 安全性 / マウス経口投与試験 / 色素成分 |
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| Research Abstract |
As a non-destructive freshness assessment and management tool that is based on the K value (freshness indicator) and the accumulated temperature, we have developed the WST-3-type BTM in addition to the conventional MTT-type BTM. In order to introduce them to a food traceability system, we have conducted in vivo oral administration studies in mice and confirmed the safety of pigment composition produced by color development of the MTT-type and WST-3-type BTMs. With regard to fish for which it is possible to visualize freshness by using a BTM, we have calculated the expiration dates for eating the fish raw (consume-by dates) from the degree of color development as measured by both BTMs and compiled them in a database.
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