The development of a new quality assessment method using metabolomics of fish

2017 Fiscal Year Final Research Report

• Project/Area Number: 26750023
• Research Category: Grant-in-Aid for Young Scientists (B)
• Allocation Type: Multi-year Fund
• Research Field: Eating habits
• Research Institution: Prefectural University of Hiroshima
• Principal Investigator: Mabuchi Ryota 県立広島大学, 人間文化学部, 助教 (00632671)
• Research Collaborator: Tanimoto Shota 県立広島大学, 人間文化学部, 教授 (80510908)
• Project Period (FY): 2014-04-01 – 2018-03-31
• Keywords: メタボロミクス / 魚肉 / 品質評価 / 部位判別 / 鮮度評価 / おいしさ評価 / 代謝成分 / 予測モデル

Outline of Final Research Achievements

Metabolomics technology, which is gathering attention as a new method for assessing food quality, was used to assess the quality of fish meat. Yellowtail, a typical red-fleshed fish, was used as the model in this experiment. 1) To find applications of metabolomics in fish meat, an analysis to distinguish the various muscle parts in the yellowtail was conducted. In particular, it distinguished the dorsal, caudal, and ventral portions, which do not vary greatly in appearance. 2) It identified the changes in metabolic components associated with storage. A predicting model for the storage period was constructed and compared with the existing method for assessing freshness, and the results indicated its effectiveness. 3) The correlation between the values for various tastes obtained through the taste sensor and information of the metabolic components were analyzed. A predicting model of taste was then constructed while identifying the metabolic components associated with the various tastes.

Free Research Field

食生活学