2014 Fiscal Year Final Research Report
Screening of collagen-degrading enzyme from marine organisms and its application to meat tenderization
| Project/Area Number |
24580186
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Multi-year Fund |
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| Section | 一般 |
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| Research Field |
Food science
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| Research Institution | Kagawa University |
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Principal Investigator |
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| Project Period (FY) |
2012-04-01 – 2015-03-31
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| 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 |
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| 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.
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| Free Research Field |
農芸科学・食品科学
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