The development of meat cooking methods using maitake (Grifola frondosa) for the elderly people.

2014 Fiscal Year Final Research Report

• Project/Area Number: 23700889
• Research Category: Grant-in-Aid for Young Scientists (B)
• Allocation Type: Multi-year Fund
• Research Field: Eating habits, studies on eating habits
• Research Institution: Niigata University of Health and Welfare
• Principal Investigator: YAMAZAKI Takako 新潟医療福祉大学, 健康科学部, 講師 (60318574)
• Project Period (FY): 2011-04-28 – 2015-03-31
• Keywords: 食肉軟化 / 調理と加工 / 高齢者 / プロテアーゼ

Outline of Final Research Achievements

The aim of this study was the development of meat cooking methods using maitake (Grifola frondosa) for the elderly people. The rupture stress of beef steamed at 70 degrees Celsius with maitake extract was significantly lower compared with the one of untreated beef. The sensory evaluation showed that the beef cooked by the vacuum-packed method was tender, but the surface of the beef was sticky. The beef cooked by injecting method was tenderer and less stickiness, and was best in total evaluation. As a result of SDS-PAGE and western blotting, it was suggested that protease of maitake hydrolyzed myosin and actin.

Free Research Field

専門分野（食品学・調理科学）、科研費の分科・細目（生活科学・食生活学）