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
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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 神戸大学, 大学院・農学研究科, 教授 (30144603)
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| 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)
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| Project Period (FY) |
2010 – 2012
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| Project Status |
Completed (Fiscal Year 2012)
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| Budget Amount *help |
¥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)
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| 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 |
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| 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.
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Report
(4 results)
Research Products
(20 results)
