| Budget Amount *help |
¥5,330,000 (Direct Cost: ¥4,100,000、Indirect Cost: ¥1,230,000)
Fiscal Year 2014: ¥1,040,000 (Direct Cost: ¥800,000、Indirect Cost: ¥240,000)
Fiscal Year 2013: ¥1,170,000 (Direct Cost: ¥900,000、Indirect Cost: ¥270,000)
Fiscal Year 2012: ¥3,120,000 (Direct Cost: ¥2,400,000、Indirect Cost: ¥720,000)
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| Outline of Final Research Achievements |
A method that is capable of tenderizing tough meat without losing meat-specific texture is required in meat industry. In this study, we performed screening of collagen-degrading enzyme (CDE) from marine organisms including sea animals and bacteria and evaluated the effect of CDE on the physical property of meat. Sea animal guts (yellowtail and scallop) and 89 bacterial strains adhering to fish skins showed collagen-degrading activity. Of all the marine organisms tested, Pseudomonas sp. SF10 isolated from flat fish and Shewanella sp. JS51 isolated from sea bass possessed CDEs with highest collagen-degrading activity. SF10-CDE was injected into beef chunks. The CDE-treated meat which was incubated at 4 C for 5 days was significantly tenderer than untreated meat.
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