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Development of thickness and the effect of secret ingredient on fish meat tastes

Research Project

Project/Area Number 23650466
Research Category

Grant-in-Aid for Challenging Exploratory Research

Allocation TypeMulti-year Fund
Research Field Eating habits, studies on eating habits
Research InstitutionShijonawate Gakuen Junior College (2013)
Shijonawate Gakuen University (2011-2012)

Principal Investigator

SAKAGUCHI Morihiko  四條畷学園短期大学, その他部局等, 講師 (00027187)

Co-Investigator(Kenkyū-buntansha) ISHIMURA Tetsuyo  四條畷学園短期大学, 保育学科, 名誉教授 (90149584)
OKUDA Reiko  四條畷学園短期大学, ライフデザイン総合学科, 准教授 (10390139)
SUGAHARA Tatsuya  京都大学, 大学院・農学研究科・応用生物科学専攻, 教授 (70378818)
Co-Investigator(Renkei-kenkyūsha) YAMANO Yoshimasa  一般社団法人おいしさの科学研究所, 所長 (40036009)
Project Period (FY) 2011 – 2013
Project Status Completed (Fiscal Year 2013)
Budget Amount *help
¥3,120,000 (Direct Cost: ¥2,400,000、Indirect Cost: ¥720,000)
Fiscal Year 2013: ¥650,000 (Direct Cost: ¥500,000、Indirect Cost: ¥150,000)
Fiscal Year 2012: ¥780,000 (Direct Cost: ¥600,000、Indirect Cost: ¥180,000)
Fiscal Year 2011: ¥1,690,000 (Direct Cost: ¥1,300,000、Indirect Cost: ¥390,000)
Keywords調理 / 加工 / 貯蔵 / エキス / ハマチ / カツオ節 / こく / 隠し味 / 魚介類 / 普通肉 / 血合肉 / 風味 / かつお節
Research Abstract

Yellowtail fillet and dried skipjack meat were subjected to investigate the development of thickness and the effect of secret ingredient on fish meat tastes. The fillet showed the maximum flavor degrees of thickness when stored in ice for 3 days. Inosine monophosphate was found to play a key role not only for providing umami taste but also preventing sourness in the dried fish meat. The dark meat contained in the dried fish meat is generally recognized to give an unpalatable flavor; when the meat extract was mixed with the white meat extract at 10-15% concentrations, the mixture showed much more palatable and thicker tastes than the white meat extract only, suggesting that the dark meat contains some secret ingredient components.

Report

(4 results)
  • 2013 Annual Research Report   Final Research Report ( PDF )
  • 2012 Research-status Report
  • 2011 Research-status Report
  • Research Products

    (13 results)

All 2014 2013 2012 2011 Other

All Journal Article (2 results) (of which Peer Reviewed: 1 results) Presentation (4 results) Book (5 results) Remarks (2 results)

  • [Journal Article] エキス成分、呈味成分、そしてうま味成分2014

    • Author(s)
      坂口守彦
    • Journal Title

      おいしさの科学ニュース

      Volume: 10 Pages: 2-2

    • Related Report
      2013 Annual Research Report
  • [Journal Article] Levels of glutathione and related enzymes in yellowtail fish muscle subjected to ice storage in a modified atmosphere2011

    • Author(s)
      S. Tanimoto, X. A. Song, M. Sakaguchi, T. Sugawara and T. Hirata
    • Journal Title

      Journal of Food Science

      Volume: 76巻 Issue: 7 Pages: 974-979

    • DOI

      10.1111/j.1750-3841.2011.02307.x

    • Related Report
      2013 Final Research Report
    • Peer Reviewed
  • [Presentation] かつお節「だし」の酸味とイノシン酸の役割2013

    • Author(s)
      坂口守彦(代表者)・石村哲代・奥田玲子・松田有加・吉岡立仁・山岸 海・石崎早苗・荻野目 望
    • Organizer
      日本調理科学会
    • Place of Presentation
      奈良市(奈良女子大学)
    • Year and Date
      2013-08-24
    • Related Report
      2013 Final Research Report
  • [Presentation] かつお節「だし」の酸味とイノシン酸の役割2013

    • Author(s)
      坂口守彦(代表者)・石村哲代・奥田玲子・松田有加・吉岡立仁・山岸 海・石﨑早苗・
    • Organizer
      日本調理科学会
    • Place of Presentation
      奈良市(奈良女子大学)
    • Related Report
      2013 Annual Research Report
  • [Presentation] かつお「だし」の成分-普通肉と血合肉の違い2012

    • Author(s)
      坂口守彦(代表者), 石村哲代・奥田玲子・松田有加・荻野目 望・吉岡立仁・山岸海
    • Organizer
      日本調理科学会
    • Place of Presentation
      秋田市(秋田大学)
    • Year and Date
      2012-08-24
    • Related Report
      2013 Final Research Report
  • [Presentation] かつお「だし」の成分-普通肉と血合肉の違い

    • Author(s)
      坂口守彦・石村哲代・奥田玲子・松田有加・荻野目 望・吉岡立仁・山岸 海
    • Organizer
      日本調理科学会平成24年度大会
    • Place of Presentation
      秋田大学教育文化学部
    • Related Report
      2012 Research-status Report
  • [Book] 生食のおいしさとリスク2013

    • Author(s)
      坂口守彦
    • Publisher
      エヌ・ティ-・エス
    • Related Report
      2013 Final Research Report
  • [Book] 生食のおいしさとリスク2013

    • Author(s)
      坂口守彦
    • Publisher
      エヌ・ティ-・エス
    • Related Report
      2013 Annual Research Report
  • [Book] どんな魚がうまいか2012

    • Author(s)
      坂口守彦
    • Total Pages
      151
    • Publisher
      成山堂
    • Related Report
      2013 Final Research Report
  • [Book] 最新水産ハンドブック2012

    • Author(s)
      坂口守彦
    • Publisher
      講談社
    • Related Report
      2013 Final Research Report
  • [Book] どんな魚がうまいか2012

    • Author(s)
      坂口守彦
    • Total Pages
      154
    • Publisher
      成山堂書店
    • Related Report
      2012 Research-status Report
  • [Remarks] 坂口守彦, エヌ・ティ-・エス, 鮮度, おいしさ, そして有効利用, 2012年, 5ページ(pp.79-83)

    • Related Report
      2013 Final Research Report
  • [Remarks] 坂口守彦, おいしさの科学研究所, エキス成分, 呈味成分, そしてうま味成分, 2014年, 1 ページ(p.2)

    • Related Report
      2013 Final Research Report

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Published: 2011-08-05   Modified: 2019-07-29  

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