A5025798381- Meat and Animal Product Quality
- Analytical Chemistry and Chromatography
- Biochemical Analysis and Sensing Techniques
- Fatty Acid Research and Health
- Advanced Chemical Sensor Technologies
- Fermentation and Sensory Analysis
- Genetic and phenotypic traits in livestock
- Food Chemistry and Fat Analysis
- Enzyme Catalysis and Immobilization
- Mass Spectrometry Techniques and Applications
- Metabolomics and Mass Spectrometry Studies
- Proteins in Food Systems
Miyoshi Kasei (Japan)
2021-2023
Efficient cold-chain delivery is essential for maintaining a sustainable global food supply. This study used metabolomic analysis to examine meat quality changes during the “wet aging” of crossbred Wagyu beef cold storage. The longissimus thoracic (Loin) and adductor muscles (Round) hybrid beef, cross between Japanese Black Holstein–Friesian breeds, were packaged in vacuum film refrigerated up 40 days. Sensory evaluation indicated an increase umami kokumi taste owing wet aging. Comprehensive...
The meat from Japanese Black cattle (Japanese Wagyu) is finely marbled and exhibits a rich sweet aroma known as Wagyu beef aroma. To clarify the key metabolites involved in aroma, we analyzed correlation between lactone lipid composition cattle. Using gas chromatography-olfactometry, identified 39 characteristic odorants of intermuscular fat. Seven lactones considered to be were quantified compared area fat using stable isotope dilution assay. Among them, γ-hexalactone was only whose level...
The positional distributions of fatty acids (FAs) in fats and oils are principally analyzed by selectively transesterifying the target triacylglycerols (TAGs) at 1(3) position using Pseudozyma (Candida) antarctica lipase, followed recovering resulting 2-monoacylglycerols (MAGs) chromatography. FA compositions were measured gas chromatography (GC) after methylating TAGs 2-MAGs. method was collaboratively evaluated 12 laboratories analyzing soybean, palm, sardine oils. maximum reproducibility...
The recovery of short-chain fatty acids (FAs) in milk fat (MF) is improved when the analysis FA composition MF by gas chromatography (GC) conducted with propyl or butyl ester derivatives, instead methyl esters. However, this approach complicates detection minor FAs, such as positional isomers 16:1, which represent <0.2% total content. In addition, standards these esters are not commercially available. study, aim to identify acid (FAPEs) were fractionated Ag-ion solid phase extraction...
The positional distributions of fatty acids (FAs) in milk fat containing short- and medium-chain FAs were analyzed by sn-1(3)-selective transesterification triacylglycerols (TAGs) with ethanol using immobilized Candida antarctica lipase B (CALB), a collaborative study conducted 10 laboratories. mean C4:0, C6:0, C8:0 FA contents, when as propyl esters (PEs) gas chromatography (GC) DB-23 capillary column, found to be 3.0, 2.0, and, 1.3 area%, respectively. Their reproducibility standard...
Japanese Black cattle (Japanese Wagyu) beef is attracting attention for its aroma and marbling, handling increasing worldwide. Here, we focused on the origin discrimination of Wagyu analyzed nutritional components (produced in multiple prefectures Japan), Hybrid (a cross between Angus born Australia transported to Australian using mass spectrometry (MS). Triple-quadrupole liquid chromatography-MS was used clarify molecular species lipids beef. Fourteen classes were separated, 128 different...