2011 Fiscal Year Final Research Report
Development of functionality meat by mushroom fermentation
| Project/Area Number |
20500699
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
Eating habits, studies on eating habits
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| Research Institution | Mukogawa Women's University (2009-2011)
Mukogawa Women's University Junior College Division (2008) |
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Principal Investigator |
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| Co-Investigator(Kenkyū-buntansha) |
TABATA Mariko 武庫川女子大学, 生活環境学部, 助教 (90435321)
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| Project Period (FY) |
2008 – 2011
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| Keywords | 発酵 / 微生物 / 食品 / 生理活性 / 酵素 / 担子菌 / 食肉 / 機能性 |
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| Research Abstract |
The main contents of an experiment of this application research task screen mushroom which ferments meat, It is manufacturing the functional meat which has beta-D-glucan etc. which heighten the anti-thrombin activity, the fibrinolytic activity, anti-oxidization activity, and immunity power which arise by the mushroom origin and the fermentation action which prevent thromboses, such as myocardial infarction and cerebral thrombosis, and prevent cancer. As a result of research, Schizophyllum commune is suitable for the fermentation of meat, the amount of triglyceride in meat suspension decreases with fermentation, and free fatty acid is increasing, It was suggested that not only functionality but it is effective as a new processed food, such as that total cholesterol and free cholesterol also showed the downward tendency and presenting flavor peculiar after each fermentation period. Furthermore, it became clear that fat and cholesterol can be decomposed by fermenting meat in mushroom by this research although a detailed experiment is required, and the fermentation of the meat by mushroom was sure of it being suitable for manufacture of healthier meat.
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Research Products
(19 results)
