The development of meat cooking methods using maitake (Grifola frondosa) for the elderly people.
| Project/Area Number |
23700889
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| Research Category |
Grant-in-Aid for Young Scientists (B)
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| Allocation Type | Multi-year Fund |
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| Research Field |
Eating habits, studies on eating habits
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| Research Institution | Niigata University of Health and Welfare |
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Principal Investigator |
YAMAZAKI Takako 新潟医療福祉大学, 健康科学部, 講師 (60318574)
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| Project Period (FY) |
2011-04-28 – 2015-03-31
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| Project Status |
Completed (Fiscal Year 2014)
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| Budget Amount *help |
¥3,640,000 (Direct Cost: ¥2,800,000、Indirect Cost: ¥840,000)
Fiscal Year 2014: ¥650,000 (Direct Cost: ¥500,000、Indirect Cost: ¥150,000)
Fiscal Year 2013: ¥910,000 (Direct Cost: ¥700,000、Indirect Cost: ¥210,000)
Fiscal Year 2012: ¥780,000 (Direct Cost: ¥600,000、Indirect Cost: ¥180,000)
Fiscal Year 2011: ¥1,300,000 (Direct Cost: ¥1,000,000、Indirect Cost: ¥300,000)
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| Keywords | 食肉軟化 / 調理と加工 / 高齢者 / プロテアーゼ / マイタケ / 咀嚼 |
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| 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.
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Report
(5 results)
Research Products
(11 results)
