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HPP is expected to develop novel processed meat products and to shorten aging time of meat as wel l. The properties of meat for processing depend on species or anatomical locat ion of muscle. The effect of pressure treatment on the properties of different type of mus cles is not well known so far. The present study aims to reveal the difference of pressure effects on different type of muscle, such as white-type and red-type muscles of chicken and pork, by measuring water -holding capacity, pH, and texture of pressure-induced gel. Those properties of heat-induced gels were also investigated for comparison. Chicken breast muscle and leg muscle were used for whi te and red-type muscles, respectively. Porcine loin and tenderloin were also use for white and red-type muscles, respectively. Meat patty was prepared from each muscle by food processor with addition of 20% (w/w) of water and 1% or 2% of NaCl. The meat patty was pressurized at 100-300 MPa for 30 minutes or heated at 70℃ for 30 minutes. The water-holding capacity of heat-induced gel of chicken leg muscle with 1% NaCl was the lowest among the samples, though it was improved by increasing NaCl concentration to 2%. There were no obvious differences in water-holding capacity of heat-induced gel among other muscles. There were some pH changes in formed-gel after heat or pressure treatments, though it was difficult to explain the relation between pH change and water-holding capacity. The hardness of heat-induced gels was almost the same among the muscles, while the cohesiveness of chicken was larger than pork, and the heat-induced gel of chicken was more unbreakable compare to pork. Pressure-induced gels of all kinds of muscles showed very high water-holding capaci ty in the pressure range of 100-300 MPa. All of added water (20%) was retained in a gel. The hardness and cohesiveness of the gel increased wi th elevating pressure, while the adhesiveness of the gel decreased. These pressure-dependent rheological changes of gels were notable in pork than those in chicken. Pork loin was the most pressure-sensitive, and the changes in rheological parameters in th e gel with 2% NaCl was larger than that with 1% NaCl. There was some difference in pressure sensitivity of white- and red-type muscles among species. The present results indicate the difference in pressure-sensitivity among different type of muscles, and give useful information in application of HPP in meat processing.", "subitem_description_type": "Abstract"}]}, "item_3_full_name_3": {"attribute_name": "著者別名", "attribute_value_mlt": [{"nameIdentifiers": [{"nameIdentifier": "9860", "nameIdentifierScheme": "WEKO"}], "names": [{"name": "Takayanagi, Kouhei"}]}]}, "item_3_version_type_19": {"attribute_name": "著者版フラグ", "attribute_value_mlt": [{"subitem_version_resource": "http://purl.org/coar/version/c_ab4af688f83e57aa", "subitem_version_type": "AM"}]}, "item_creator": {"attribute_name": "著者", "attribute_type": "creator", "attribute_value_mlt": [{"creatorNames": [{"creatorName": "髙栁, 耕平"}], "nameIdentifiers": [{"nameIdentifier": "9859", "nameIdentifierScheme": "WEKO"}]}]}, "item_files": {"attribute_name": "ファイル情報", "attribute_type": "file", "attribute_value_mlt": [{"accessrole": "open_date", "date": [{"dateType": "Available", "dateValue": "2017-09-19"}], "displaytype": "detail", "download_preview_message": "", "file_order": 0, "filename": "Takayanagi_syuuron.pdf", "filesize": [{"value": "849.1 kB"}], "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "licensetype": "license_free", "mimetype": "application/pdf", "size": 849100.0, "url": {"label": "Takayanagi_syuuron.pdf", "url": "https://rakuno.repo.nii.ac.jp/record/3762/files/Takayanagi_syuuron.pdf"}, "version_id": "e1ecd9ab-dcae-4be9-9fe0-fd8f4d3302d5"}]}, "item_language": {"attribute_name": "言語", "attribute_value_mlt": [{"subitem_language": "jpn"}]}, "item_resource_type": {"attribute_name": "資源タイプ", "attribute_value_mlt": [{"resourcetype": "thesis", "resourceuri": "http://purl.org/coar/resource_type/c_46ec"}]}, "item_title": "筋肉タイプによる圧力感受性の違い", "item_titles": {"attribute_name": "タイトル", "attribute_value_mlt": [{"subitem_title": "筋肉タイプによる圧力感受性の違い"}]}, "item_type_id": "3", "owner": "3", "path": ["39"], "permalink_uri": "http://hdl.handle.net/10659/3350", "pubdate": {"attribute_name": "公開日", "attribute_value": "2013-07-17"}, "publish_date": "2013-07-17", "publish_status": "0", "recid": "3762", "relation": {}, "relation_version_is_last": true, "title": ["筋肉タイプによる圧力感受性の違い"], "weko_shared_id": -1}
筋肉タイプによる圧力感受性の違い
http://hdl.handle.net/10659/3350
http://hdl.handle.net/10659/3350d7579ebe-8cd5-416d-b78b-65a4b282a2f0
名前 / ファイル | ライセンス | アクション |
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Takayanagi_syuuron.pdf (849.1 kB)
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Item type | 学位論文 / Thesis or Dissertation(1) | |||||
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公開日 | 2013-07-17 | |||||
タイトル | ||||||
タイトル | 筋肉タイプによる圧力感受性の違い | |||||
言語 | ||||||
言語 | jpn | |||||
資源タイプ | ||||||
資源タイプ識別子 | http://purl.org/coar/resource_type/c_46ec | |||||
資源タイプ | thesis | |||||
著者 |
髙栁, 耕平
× 髙栁, 耕平 |
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著者別名 | ||||||
姓名 | Takayanagi, Kouhei | |||||
抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | High pressure processing (HPP) is one of new technologies for food processing. HPP is expected to develop novel processed meat products and to shorten aging time of meat as wel l. The properties of meat for processing depend on species or anatomical locat ion of muscle. The effect of pressure treatment on the properties of different type of mus cles is not well known so far. The present study aims to reveal the difference of pressure effects on different type of muscle, such as white-type and red-type muscles of chicken and pork, by measuring water -holding capacity, pH, and texture of pressure-induced gel. Those properties of heat-induced gels were also investigated for comparison. Chicken breast muscle and leg muscle were used for whi te and red-type muscles, respectively. Porcine loin and tenderloin were also use for white and red-type muscles, respectively. Meat patty was prepared from each muscle by food processor with addition of 20% (w/w) of water and 1% or 2% of NaCl. The meat patty was pressurized at 100-300 MPa for 30 minutes or heated at 70℃ for 30 minutes. The water-holding capacity of heat-induced gel of chicken leg muscle with 1% NaCl was the lowest among the samples, though it was improved by increasing NaCl concentration to 2%. There were no obvious differences in water-holding capacity of heat-induced gel among other muscles. There were some pH changes in formed-gel after heat or pressure treatments, though it was difficult to explain the relation between pH change and water-holding capacity. The hardness of heat-induced gels was almost the same among the muscles, while the cohesiveness of chicken was larger than pork, and the heat-induced gel of chicken was more unbreakable compare to pork. Pressure-induced gels of all kinds of muscles showed very high water-holding capaci ty in the pressure range of 100-300 MPa. All of added water (20%) was retained in a gel. The hardness and cohesiveness of the gel increased wi th elevating pressure, while the adhesiveness of the gel decreased. These pressure-dependent rheological changes of gels were notable in pork than those in chicken. Pork loin was the most pressure-sensitive, and the changes in rheological parameters in th e gel with 2% NaCl was larger than that with 1% NaCl. There was some difference in pressure sensitivity of white- and red-type muscles among species. The present results indicate the difference in pressure-sensitivity among different type of muscles, and give useful information in application of HPP in meat processing. | |||||
書誌情報 | p. 1-68 | |||||
著者版フラグ | ||||||
出版タイプ | AM | |||||
出版タイプResource | http://purl.org/coar/version/c_ab4af688f83e57aa | |||||
その他のタイトル | ||||||
その他のタイトル | Difference in hydrostatic pressure sensitivity in different type of muscle | |||||
資源タイプ | ||||||
内容記述タイプ | Other | |||||
内容記述 | Thesis | |||||
学位名 | ||||||
学位名 | 食品栄養科学 | |||||
学位授与機関 | ||||||
学位授与機関名 | 酪農学園大学 | |||||
学位授与年月日 | ||||||
学位授与年月日 | 2012 |