西太平洋地区4カ国(日本、中国、韓国、ベトナム)の薬局方収載生薬の各種試験法並びに規格値の比較に関する研究

• 沖谷 明紘

  日本獣医畜産大学応用生命科学部食品科学科

書誌事項

タイトル別名

• Studies on the Palatability Factors of Meat
• 食肉の風味形成に関する研究
• ショクニク ノ フウミ ケイセイ ニ カンスル ケンキュウ
• 2005's JSNFS Award for Excellence in Research
• 平成17年度日本栄養・食糧学会賞

抄録

The present study was performed to aquire data on factors affecting the palatability of meat, such as texture, taste and odor. A decrease in the structural rigidity of the actin-myosin complex, regarded as a cause of postmortem meat tenderization, was observed as an enhancement of the KCl concentration dependency and the maximum value of myofibrillar Mg-ATPase activity. The enhancement of both factors was ascribed to cooperative action of muscle cathepsins B, D, H and L, and irreversible adhesion of glyceraldehyde-3-phosphate dehydrogenase to myofibrils, respectively. We also developed new methods for preparing highly purified muscle cathepsins B, D and H. An unknown proteinase was isolated from muscle by the author and from liver by other researcher at almost the same time, and this was named cathepsin L on the basis of the high similarity between their respective properties. The postmortem increase in free amino acids that helps to improve the taste and odor of meat was found to be caused by a group of muscle neutral aminopeptidases. From these aminopeptidases, two new enzymes were isolated and named aminopeptidases C and H. Both enzymes readily hydrolyze oligopeptides larger than tetrapeptides cooperatively. The main factor responsible for the superior palatability of Japanese Black (Wagyu) cattle meat was found to be an odor named Wagyu beef aroma, which was generated by heating of the marbled meat conditioned in the presence of oxygen. The compounds responsible for the aroma were also demonstrated. Moreover, aroma was shown to be the most important sensory factor contributing to the individual palatability of meat from each animal species, the contribution of taste being much smaller.

収録刊行物

• 日本栄養・食糧学会誌

  日本栄養・食糧学会誌 59 (1), 39-50, 2006

  公益社団法人 日本栄養・食糧学会

キーワード

• 食肉の熟成
• 筋原線維ATPase
• アミノペプチダーゼ
• カテプシン
• 和牛香

詳細情報

• CRID: 1390001206292529792
• NII論文ID: 110008729777
• NII書誌ID: AN00311992
• DOI: 10.4327/jsnfs.59.39
• ISSN: 18832849
• ISSN: 02873516
• NDL書誌ID: 7840978
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I7840978
• Web Site: http://dl.ndl.go.jp/info:ndljp/pid/10758261
• 本文言語コード: ja
• データソース種別:
  • JaLC
  • NDL
  • Crossref
  • NDL-Digital
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可