Influence of Superchilling (Hyo-On) Treatment on Melting Point of Fat in Meat
| Project/Area Number |
24700815
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| Research Category |
Grant-in-Aid for Young Scientists (B)
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| Allocation Type | Multi-year Fund |
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| Research Field |
Eating habits, studies on eating habits
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| Research Institution | Tottori College |
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Principal Investigator |
HOSOMI RYOTA 鳥取短期大学, その他部局等, 助教 (20620090)
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| Project Period (FY) |
2012-04-01 – 2014-03-31
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| Project Status |
Completed (Fiscal Year 2013)
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| Budget Amount *help |
¥3,510,000 (Direct Cost: ¥2,700,000、Indirect Cost: ¥810,000)
Fiscal Year 2013: ¥1,300,000 (Direct Cost: ¥1,000,000、Indirect Cost: ¥300,000)
Fiscal Year 2012: ¥2,210,000 (Direct Cost: ¥1,700,000、Indirect Cost: ¥510,000)
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| Keywords | 氷温 / 熟成 / 脂肪融点 / 脂肪酸 / 食肉 / 豚肉 / 脂質 |
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| Research Abstract |
Superchilling (Hyo-On) means reducing the temperature of food uniformly to a point slightly above which obtained in freezing point, thereby extend the self-life of food, namely retaining fresh and high quality food by suppressing the wide-spreading of harmful microorganisms in food. This study evaluated the effect of different aging temperature on the properties of fat in pork loin. The melting point of fat in Hyo-On treatment was decreased by 3.0 degrees from 0 to 1 day. Hyo-On aging which causes the decrease of melting point of fat can improve the food texture food texture and taste of pork meat.
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Report
(3 results)
Research Products
(16 results)
