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

在Reiwa 3中，我们有4个月的时间来完成结果分析，并就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：肌肉纤维更接近，除了在55°C的核心温度下烧烤后，可能是由于肌束膜的收缩和两个端点温度下的烹饪损失。在文献中没有找到解释说明为什么在55°C下烧烤不会影响EMA。然而，烧烤下的肉的热扩散率较低的程度可以解释这种现象。在脂肪组织中，脂肪细胞开始破裂，脂肪在55°C下融化，无论使用何种烹饪方法。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，这在55°C下不会发生。这些结果表明，终点核心温度比烹饪过程本身对肉组织的影响更大，特别是对结缔组织的影响。熟肉（77°C）的收缩和变性比熟肉（55°C）明显。对本研究项目期间获得的全部数据进行统计分析，以研究烹饪方法与化学和光谱变化之间的相关性。所取得的成就也有望作为原始文件和评论发表。

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.