• Search Research Projects
  • Search Researchers
  • How to Use
  1. Back to project page

2014 Fiscal Year Final Research Report

Screening of collagen-degrading enzyme from marine organisms and its application to meat tenderization

Research Project

  • PDF
Project/Area Number 24580186
Research Category

Grant-in-Aid for Scientific Research (C)

Allocation TypeMulti-year Fund
Section一般
Research Field Food science
Research InstitutionKagawa University

Principal Investigator

OGAWA Masahiro  香川大学, 農学部, 教授 (10398034)

Project Period (FY) 2012-04-01 – 2015-03-31
Keywordsコラーゲン / 食肉軟化酵素 / プロテアーゼ / パパイン / テクスチャー / 塩漬液
Outline of Final Research Achievements

A method that is capable of tenderizing tough meat without losing meat-specific texture is required in meat industry. In this study, we performed screening of collagen-degrading enzyme (CDE) from marine organisms including sea animals and bacteria and evaluated the effect of CDE on the physical property of meat. Sea animal guts (yellowtail and scallop) and 89 bacterial strains adhering to fish skins showed collagen-degrading activity. Of all the marine organisms tested, Pseudomonas sp. SF10 isolated from flat fish and Shewanella sp. JS51 isolated from sea bass possessed CDEs with highest collagen-degrading activity. SF10-CDE was injected into beef chunks. The CDE-treated meat which was incubated at 4 C for 5 days was significantly tenderer than untreated meat.

Free Research Field

農芸科学・食品科学

URL: 

Published: 2016-06-03  

Information User Guide FAQ News Terms of Use Attribution of KAKENHI

Powered by NII kakenhi