Innovative Meal: Evaluating Immersion Vacuum-Cooled Sausages Stuffed in a Novel Casing with Flavonoids Extracted from Waste Citrus Peels Using Terahertz Spectroscopy and Hyperspectral Imaging

• Project/Area Number: 25K00189
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Review Section: Basic Section 08030:Family and consumer sciences, and culture and living-related
• Research Institution: Kitami Institute of Technology
• Principal Investigator: Feng ChaoHui 北見工業大学, 工学部, 准教授 (30847611)
• Project Period (FY): 2025-04-01 – 2028-03-31
• Project Status: Granted (Fiscal Year 2025)
• Budget Amount: ¥4,680,000 (Direct Cost: ¥3,600,000、Indirect Cost: ¥1,080,000); Fiscal Year 2027: ¥1,300,000 (Direct Cost: ¥1,000,000、Indirect Cost: ¥300,000); Fiscal Year 2026: ¥1,430,000 (Direct Cost: ¥1,100,000、Indirect Cost: ¥330,000); Fiscal Year 2025: ¥1,950,000 (Direct Cost: ¥1,500,000、Indirect Cost: ¥450,000)
• Keywords: Hyperspectral imaging / Terahertz spectroscopy / Immersion vacuum cooling / Modified casing / Flavonoid extraction

Outline of Research at the Start

Most sausages spoil quickly due to high protein, fat, and water activity. Casing bursts during stuffing also disrupt production and cause waste. Modifying casings could reduce bursts and improve efficiency.
Flavonoids in orange peel have antioxidant and antimicrobial properties. Extracting them could extend shelf life while repurposing waste, aligning with "Zero Hunger" goals.
This project aims to prolong the shelf life of immersion vacuum-cooled sausages in modified casings using flavonoids from waste orange peels, with quality monitored via terahertz spectroscopy and hyperspectral imaging.