| Project/Area Number |
19F19104
|
|---|
| Research Category |
Grant-in-Aid for JSPS Fellows
|
| Allocation Type | Single-year Grants |
|---|
| Section | 外国 |
|---|
| Review Section |
Basic Section 38050:Food sciences-related
|
|---|
| Research Institution | National Agriculture and Food Research Organization |
|---|
Principal Investigator |
本山 三知代 国立研究開発法人農業・食品産業技術総合研究機構, 畜産研究部門, 上級研究員 (20414683)
|
|---|
| Co-Investigator(Kenkyū-buntansha) |
DUCONSEILLE ANNE 国立研究開発法人農業・食品産業技術総合研究機構, 畜産研究部門, 外国人特別研究員
|
|---|
| Project Period (FY) |
2019-10-11 – 2022-03-31
|
| Project Status |
Completed (Fiscal Year 2021)
|
| Budget Amount *help |
¥2,100,000 (Direct Cost: ¥2,100,000)
Fiscal Year 2021: ¥500,000 (Direct Cost: ¥500,000)
Fiscal Year 2020: ¥700,000 (Direct Cost: ¥700,000)
Fiscal Year 2019: ¥900,000 (Direct Cost: ¥900,000)
|
|---|
| Keywords | meat / cooking / protein / fat / structure change / Lipids / oxidation / TBARS / beef / cooking method / Meat cooking / Microscopy / Raman / Review |
|---|
| Outline of Research at the Start |
Protein oxidation during cooking alters meat digestibility and nutritional value. Thus, studying cooking induced oxidation is crucial for human nutrition. In this project, relationships between protein oxidation and meat digestibility will be studied. Spectroscopies will allow analyzing protein oxidation of cooked meat rapidely. We will establish a spectroscopic marker of the oxidation and determine the correlation between protein oxidation and digestibility. Thus, a rapid method to evaluate nutritional potential of cooked meat will be proposed helping to improve human nutrition.
|
| Outline of Annual Research Achievements |
In Reiwa 3 we had 4 months to finish analyzing the results and write scientific publications with regard to the results obtained. One original research paper reporting histological changes in cooked beef samples was published. Impact of cooking on the structure of beef was revealed in details:
Muscle fibers drew closer, except after grilling at a core temperature of 55°C, probably due to shrinkage of the perimysium and cooking losses at both endpoint temperatures. No explanation was found in the literature to elucidate why grilling at 55°C did not impact the EMA. However, a lower extent of thermal diffusivity in meat under grilling would explain this phenomenon. In adipose tissue, adipocytes began to break, and the fat was melted at 55°C, whatever the cooking method used. Connective tissue surrounding the adipocytes was visibly affected by a cooking temperature of 77°C, showing some undulations, which did not occur at 55°C. These results indicate that the endpoint core temperature had more impact than the cooking process itself on meat tissues, and especially on connective tissue. Shrinkage and denaturation were more obvious in well-done meat (77°C) than in rare meat (55°C).
During the 4 months experiments were also done and Raman spectra of the samples were acquired. Statistical analyses were run on the whole data obtained during this research project to allow the study of correlation between cooking methods and chemical and spectral changes. Achievements will hopefully also be published as an original paper and a review.
|
| Research Progress Status |
令和3年度が最終年度であるため、記入しない。
|
| Strategy for Future Research Activity |
令和3年度が最終年度であるため、記入しない。
|
