Effects of Superchilling (Hyo-on) Aging on Lipid Profile and Taste in Meat

2017 Fiscal Year Final Research Report

• Project/Area Number: 15K16197
• Research Category: Grant-in-Aid for Young Scientists (B)
• Allocation Type: Multi-year Fund
• Research Field: Eating habits
• Research Institution: Kansai University
• Principal Investigator: HOSOMI RYOTA 関西大学, 化学生命工学部, 准教授 (20620090)
• Project Period (FY): 2015-04-01 – 2018-03-31
• Keywords: 氷温 / 熟成 / 食肉 / 呈味成分 / 遊離アミノ酸 / 官能評価

Outline of Final Research Achievements

Superchilling (Hyo-on) means reducing the temperature of food uniformly to slightly above the freezing point, thereby extending its shelf life. However, there is currently no definitive information on the effects of Hyo-on aging on the lipid profile and taste in meat. Therefore, the present study evaluated the effects of Hyo-on aging on the melting point of fat and taste in pork loin. As a result of the analytical sensory evaluation, it was evaluated that Hyo-on aging pork loin has a good fat spreading and greasy scent. We previously demonstrated that meat aging under Hyo-on conditions resulted in a lower melting point of fat than that upon aging under chilling conditions. Thus, there might be a relationship between low melting point of fat and taste of good fat spreading of pork loin. This study showed that Hyo-on aging has the possibility of improving the added value of meat.

Free Research Field

食品保蔵学