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Sensing protein oxidation by spectroscopy - Find a marker from nutrition and digestion point of view -

通过光谱检测蛋白质氧化 - 从营养和消化的角度寻找标记 -

基本信息

批准号：
19F19104
负责人：
本山三知代
金额：
$ 1.34万
依托单位：
National Agriculture and Food Research Organization
依托单位国家：
日本
项目类别：
Grant-in-Aid for JSPS Fellows
财政年份：
2019
资助国家：
日本
起止时间：
2019-10-11 至 2022-03-31
项目状态：
已结题

来源：
https://kaken.nii.ac.jp/en/grant/KAKENHI-PROJECT-19F19104/
关键词：
meat cooking protein fat structure change Lipids oxidation TBARS beef cooking method Meat cooking Microscopy Raman Review

项目摘要

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.

在令和 3 年间，我们有 4 个月的时间来完成结果分析并根据所获得的结果撰写科学出版物。发表了一篇报告熟牛肉样品组织学变化的原创研究论文。烹饪对牛肉结构的影响被详细揭示：除了在核心温度 55°C 下烧烤后，肌肉纤维更加紧密，这可能是由于肌束膜收缩和两个终点温度下的烹饪损失所致。文献中没有找到解释为什么 55°C 烧烤不会影响 EMA 的解释。然而，烧烤时肉的热扩散率较低可以解释这种现象。在脂肪组织中，无论采用何种烹饪方法，脂肪细胞开始破裂，脂肪在 55°C 时就会融化。脂肪细胞周围的结缔组织明显受到 77°C 烹饪温度的影响，显示出一些波动，而在 55°C 时则不会出现这种情况。这些结果表明，终点核心温度对肉组织，尤其是结缔组织的影响比烹饪过程本身更大。全熟肉（77°C）的收缩和变性比熟肉（55°C）更明显。在4个月的时间里，还进行了实验并获得了样品的拉曼光谱。对本研究项目期间获得的全部数据进行统计分析，以便研究烹饪方法与化学和光谱变化之间的相关性。希望成果也能以原始论文和评论的形式发表。