Identification of fungal species involved in the production of aroma and flavor compounds in dry-aged beef and elucidation of the mechanism for their production

2023 Fiscal Year Final Research Report

• Project/Area Number: 21K05901
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Review Section: Basic Section 42010:Animal production science-related
• Research Institution: Obihiro University of Agriculture and Veterinary Medicine
• Principal Investigator: MIKAMI Nana 帯広畜産大学, 畜産学部, 准教授 (80700278)
• Co-Investigator(Kenkyū-buntansha): 豊留 孝仁 帯広畜産大学, 畜産学部, 准教授 (90422245)
• Project Period (FY): 2021-04-01 – 2024-03-31
• Keywords: ドライ熟成肉 / 接合菌 / 香気成分

Outline of Final Research Achievements

Dry-aged beef (DAB) is a meat block stored in a refrigerated chamber without vacuum packaging for several weeks. Fungal flora is formed on a crust, the surface of DAB, and the enzymes from these fungi are thought to give the DAB a unique aged aroma and flavor. However, there is no scientific evidence to support this hypothesis.
We isolated and identified two species of zygomycetes, Mucor flavus and Helicostylum pulchrum, from the crust. As the same zygomycete, Mortierella genus, actively metabolizes lipids, it was predicted that the two zygomycetes would generate aroma and flavor from lipids. However, it is found that these two species assimilate protein sources such as amino acids and peptides rather than lipids, and also produced proteases. These results suggest that the enhancement of aroma and flavor by the zygomycetes may be due to protein components.

Free Research Field

食品科学

Academic Significance and Societal Importance of the Research Achievements

ドライ熟成肉は昨今外食産業などで注目される一方、国内外で製造基準や規格基準が整備されていない状況である。そのため、製造業者によって肉質や安全性のばらつきが大きく、多様な製品が出回っている。ドライ熟成肉の最も重要な特徴である香りや味わいを突き詰め、これまで漠然としか評価されて来なかった美味しさを科学的に解明することで、安全性や美味しさの制御が可能になると考える。また、当該研究課題の推進をきっかけとしてデータを積み重ねていくことができれば、これらの科学的根拠は将来的なドライ熟成肉の製造・規格基準策定の骨子となりうる。