Does the scientific finding to maintain transparency of squid flesh realize branding of Sepioteuthis lessoniana famous for specialty of Kyushu ?

维持鱿鱼肉透明度的科学发现是否实现了九州特产著名的鱿鱼品牌化？

• 批准号: 23650464
• 负责人: KUGINO Kenji
• 金额: $ 2.41万
• 依托单位: University of Nagasaki
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Challenging Exploratory Research
• 财政年份: 2011
• 资助国家: 日本
• 起止时间: 2011 至 2012
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-23650464/
• 关键词: アオリイカ; 透明度; 畜養技術; 筋組織培養; 死後変化; ATP; 光学的透明度; 鮮度

A method to evaluate the phenomenon that a squid muscle whitened in post mortem was established in incubation experiment system by this study. In brief, under incubation system of squid muscle tissue, a method to estimate the squid muscular tissue transparency (visible ray transmissivity) under the microscope as a digital still camera image from image analysis using the image processing software was developed. On the other hand, it became clear that further examination was necessary to find an effective method to improve the viability of the cell in culture experiment system to maintain the optical transparency of the squid muscle.

本研究建立了一种在孵化实验系统中评价鱿鱼肌肉死后变白现象的方法。总之，在鱿鱼肌肉组织的孵育系统下，开发了一种使用图像处理软件从图像分析中估计鱿鱼肌肉组织在显微镜下的透明度（可见光透射率）作为数字静态相机图像的方法。另一方面，很明显，有必要进一步研究，以找到一种有效的方法来提高培养实验系统中细胞的活力，以保持鱿鱼肌肉的光学透明度。

项目成果

アオリイカ培養筋組織を用いたイカ肉死後白濁化の顕微的評価

利用巨型鱿鱼培养肌肉组织对宰后鱿鱼肉浑浊进行显微评估

• 发表时间: 2013
• 作者: Asakura T;Tamura T;Terauchi K;Narikawa T;Yagasaki K;Ishimaru Y;Abe K;久木野憲司
• 通讯作者: 久木野憲司