Mechanism and control of trans-fatty acid formation in pork meat processed with nitrite salt
| Project/Area Number |
24580394
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Multi-year Fund |
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| Section | 一般 |
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| Research Field |
Zootechnical science/Grassland science
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| Research Institution | University of Miyazaki |
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Principal Investigator |
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| Project Period (FY) |
2012-04-01 – 2015-03-31
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| Project Status |
Completed (Fiscal Year 2014)
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| Budget Amount *help |
¥5,590,000 (Direct Cost: ¥4,300,000、Indirect Cost: ¥1,290,000)
Fiscal Year 2014: ¥910,000 (Direct Cost: ¥700,000、Indirect Cost: ¥210,000)
Fiscal Year 2013: ¥1,430,000 (Direct Cost: ¥1,100,000、Indirect Cost: ¥330,000)
Fiscal Year 2012: ¥3,250,000 (Direct Cost: ¥2,500,000、Indirect Cost: ¥750,000)
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| Keywords | トランス脂肪酸 / 亜硝酸塩 / pH / 食肉加工 / 豚肉 / 食肉衛生 / 酸化反応 / 工程管理 / 加熱 |
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| Outline of Final Research Achievements |
We investigate formation of trans fatty acid (TFA) in pork products such as ham and sausage, and control points to prevent formation of TFA in meat products. Higher amount of sodium nitrite added as a color coupler could be a catalyst that isomerizes unsaturated fatty acids in pork to TFA. The concentration of nitrite in pork was above 5 times higher than normal concentration to process meats. In addition, the effect of nitrite on TFA formation was enhanced by decreased pH of pork meat lower than 5.0. As the results of this study, both amount of nitrite and meat pH were critical control points to regulate the formation of TFA in pork products, and the product would be kept safe from risk caused by TFA if those points were appropriately controlled.
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Report
(4 results)
Research Products
(3 results)
