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

在REIWA3中，我们有4个月的时间完成对结果的分析，并就所获得的结果撰写科学出版物。发表了一篇最初的研究论文，报告了煮熟牛肉样本的组织学变化。烹饪对牛肉结构的影响被详细揭示：除了在55°C的核心温度下烧烤后，肌肉纤维拉近了，这可能是由于肌束膜的收缩和在两个终点温度下的烹饪损失。在文献中没有找到任何解释来解释为什么在55°C下烧烤不会影响EMA。然而，烤肉中较低程度的热扩散率可以解释这种现象。在脂肪组织中，脂肪细胞开始破裂，脂肪在55摄氏度时融化，无论使用哪种烹饪方法。在77℃的烹饪温度下，脂肪细胞周围的结缔组织受到明显的影响，呈现出一些波动，这是55℃时没有的。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。熟肉(77℃)的收缩和变性比鲜肉(55℃)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所有数据进行了统计分析，以研究烹饪方法与化学和光谱变化之间的相关性。这些成果也有望以原创论文和评论的形式发表。

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.