Development of a method for evaluating quality and health attributes of Japanese Wagyu beef by the measurement of fatty acid profile

• Project/Area Number: 22380136
• Research Category: Grant-in-Aid for Scientific Research (B)
• Allocation Type: Single-year Grants
• Section: 一般
• Research Field: Agricultural environmental engineering
• Research Institution: Kobe University
• Principal Investigator: TOYODA Kiyohiko 神戸大学, 大学院・農学研究科, 教授 (30144603)
• Co-Investigator(Renkei-kenkyūsha): 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, 准教授 (50396256)
• Project Period (FY): 2010 – 2012
• Project Status: Completed (Fiscal Year 2012)
• Budget Amount: ¥18,720,000 (Direct Cost: ¥14,400,000、Indirect Cost: ¥4,320,000); Fiscal Year 2012: ¥3,640,000 (Direct Cost: ¥2,800,000、Indirect Cost: ¥840,000); Fiscal Year 2011: ¥3,250,000 (Direct Cost: ¥2,500,000、Indirect Cost: ¥750,000); Fiscal Year 2010: ¥11,830,000 (Direct Cost: ¥9,100,000、Indirect Cost: ¥2,730,000)
• Keywords: ATR-FTIR / 遺伝的アルゴリズム / ω-3脂肪酸 / 食味 / ニューラルネットワーク / ＦＴＩＲ / ω３脂肪酸 / ω６脂肪酸 / 一価不飽和脂肪 / 飽和脂肪酸 / 筋内脂肪 / 食味評価尺度 / 中赤外分光法 / ω3脂肪酸 / ω6脂肪酸 / 一価不飽和脂肪酸 / ファイバープローブ / 遺伝的アルゴリズム(GA) / 波数選択 / 光学ファイバー

Research Abstract

The applicability of ATR-FTIR spectroscopy in measuring fatty acid profile of adipose tissue and extracted lipids from intra-, inter-muscular and subcutaneous fats was revealed for specifying the superior quality of taste of Japanese Black Cattle beef. The profiles of monounsaturated fatty acids affecting beef taste and ω-3, -6 polyunsaturated fatty acids related to health attributes were evaluated by FTIRmeasurement. Relationship between the scores of sensory test of beef and fatty acid composition was modeled by artificial neural networks and the capability of FTIR spectroscopy for estimating beef taste such as tenderness and flavor was suggested.

Research Products

• [Journal Article] FTIR法による牛肉脂質中の機能性脂肪酸の迅速測定 (2012)
  • Author(s): 豊田淨彦、井原一高、田邉稚香子
  • Journal Title: 農業機械学会関西支部報 Volume: 112号(印刷中)
• [Journal Article] Evaluation of Fatty Acid Profile of Wagyu Beef by ATR-FTIR Spectroscopy (2010)
  • Author(s): Xiaoping Hu
  • Journal Title: Food and Bioprocess Technology Volume: 3 Pages: 883-891
  • Peer Reviewed
• [Journal Article] Characterization of fatty acid composition profile of Japanese black Wagyu beef by ATR-FTIR spectroscopy, Proceeding (2010)
  • Author(s): Kiyohiko Toyoda
  • Journal Title: In : the proceeding CD of ISMAB2010 Volume: (Web)
• [Journal Article] Investigation on Fatty Acid Composition of Japanese Black Wagyu Beef by ATR-FTIR Spectroscopy and Chemometric Analysis. (2010)
  • Author(s): Xiaoping Hu
  • Journal Title: the proceeding of 17th World Congress of CIGR Volume: (Web)
• [Presentation] 画像解析によるカット牛肉脂肪組織の部位識別 (2013)
  • Author(s): 木下 光一・豊田 淨彦・井原 一高
  • Organizer: 農業機械学会関西支部第129回例会
  • Place of Presentation: 神戸大学
  • Year and Date: 2013-03-05
• [Presentation] ATR-FTIR Evaluation of Important Fatty Acid Profile in Japanese Black Cattle Beef (2012)
  • Author(s): Kiyohiko Toyoda, Minoru Yamanoue, Ikko Ihara, Xiaoping Hu
  • Organizer: The 58th International Congress of Meat Science and Technology
  • Place of Presentation: Hilton Montreal Bonaventure Montreal, Canada
  • Year and Date: 2012-08-13
• [Presentation] Multivariate analysis of fatty Acid composition of black Wagyu beef by ATR-FTIR spectroscopy and PLS regression (2012)
  • Author(s): K.TOYODA, M.YAMANOUE, I.IHARA, X.HU
  • Organizer: 6th International CIGR Technical Symposium
  • Place of Presentation: Nantes, France
  • Year and Date: 2012-04-19
• [Presentation] FTIR 法による牛肉脂質中の機能性脂肪酸の迅速測定 (2012)
  • Author(s): 豊田 淨彦、井原 一高、田邉 稚香子
  • Organizer: 農業機械学会関西支部第127回例会、関西支部報 112 号、 p.58
  • Place of Presentation: 京都大学
  • Year and Date: 2012-03-05
• [Presentation] Characterization of fatty acid composition profile of Japanese black Wagyu beef by ATR-FTIR spectroscopy (2012)
  • Author(s): Kiyohiko TOYODA, Xiaoping HU, Ikko IHARA, Minoru YAMANOUE
  • Organizer: Proceeding,In: the proceeding CD of ISMAB2012
  • Place of Presentation: eonju, Korea
• [Presentation] ATR-FTIR Evaluation of Important Fatty Acid Profile in Japanese Black Cattle Beef (2012)
  • Author(s): Kiyohiko Toyoda, Minoru Yamanoue, Ikko Ihara and Xiaoping Hu
  • Organizer: The 58th International Congress of Meat Science and Technology
  • Place of Presentation: Hilton Montréal Bonaventure Montréal, Canada
• [Presentation] FTIR 法による牛肉脂質中の機能性脂肪酸の迅速測定 (2012)
  • Author(s): 豊田淨彦、井原一高、山之上稔、細田修平
  • Organizer: 農業環境工学関連学会2012年合同大会
  • Place of Presentation: 宇都宮大学
• [Presentation] Multivariate analysis of fatty Acid composition of black Wagyu beef by ATR-FTIR spectroscopy and PLS regression (2011)
  • Author(s): Kiyohiko Toyoda, Minoru Yamanoue, Ikko Ihara, X. HU
  • Organizer: 6th International CIGR Technical Symposium
  • Place of Presentation: Nantes, France
  • Year and Date: 2011-04-19
• [Presentation] ATR-FTIR による牛肉脂肪酸組成の非破壊迅速測定法の開発 -波数領域の選択による推定精度の向上- (2010)
  • Author(s): 豊田 淨彦、胡 暁苹、岡田由佳理、井原一高、山之上 稔
  • Organizer: 農業機械学会第70回年次大会講演要旨、p.70-71
  • Place of Presentation: 弘前大学
  • Year and Date: 2010-09-28
• [Presentation] 牛肉の脂肪酸組成による品質評価-ATR-FTIRによる脂肪酸組成の簡便・迅速測定 (2010)
  • Author(s): 豊田淨彦
  • Organizer: 農業機械学会
  • Place of Presentation: 愛媛大学(愛媛県)
  • Year and Date: 2010-09-15
• [Remarks] (1)牛肉品質評価プロジェクト
• [Remarks] (2)ひらめき☆ときめきサイエンス 「光で科学する牛肉の美味しさと品質」
• [Remarks] ひらめき☆ときめきサイエンス 「光で科学する牛肉の美味しさと品質」
  • URL: http://www2.kobe-u.ac.jp/~toyoda/hirameki2012/default.html
• [Remarks] 牛肉品質評価プロジェクト
  • URL: http://www2.kobe-u.ac.jp/~toyoda/beefproj2/default.html
• [Remarks]
  • URL: http://www2.kobe-u.ac.jp/~toyoda/beefproj2/default.html
• [Remarks]
  • URL: http://www2.kobe-u.ac.jp/~toyoda/beef/default.html