Name of supervisor：Masanori Matsuishi
Position：Professor
researchmap
Main research theme：
1) Studies on relationship between meat aroma and meat palatability.
2) Studies on relationship between dissociation of actomyosin and meat palatability.
3) Studies on heat-resistance of myoglobin and hemoglobin.
Research keywords：meat, aroma, actomyosin, myoglobin
E-mail：matmas(@mark)nvlu.ac.jp
Research
Meat is one of the most delicious foods. Deliciousness is mainly comprised of taste, aroma, texture, and color, but the components and structure of meat that make up these factors are extremely complex. Among these factors, we are conducting research with a particular focus on the following:
1. Components of the sweet, pleasant aroma of fat-rich meat such as Wagyu beef and pork neck and their production mechanism.
2. Ingredients and production mechanism of the roast aroma of canned beef.
3. The mechanism by which actomyosin in meat is dissociated into actin and myosin due to low-temperature cooking or the action of inosinic acid, and its relationship to the tenderization mechanism during meat aging.
4. Effect of heat resistance of myoglobin and hemoglobin on color tone when meat is cooked at low temperature.
Guidance policy for graduate students
In order to examine the deliciousness of meat, it is necessary to be familiar with the chemical properties of various ingredients, the structure of meat, and how they change during storage and heating. Therefore, we teach students to research a wide range of related literature, understand its content, and develop the ability to discuss it. At the same time, we repeatedly create multiple hypotheses and verify them through experiments. In addition, in experiments, students will become familiar with electrophoresis and chromatography to examine protein components, high-performance liquid chromatography and gas chromatography-mass spectrometry to examine taste and aroma components, and will be trained repeatedly to interpret analysis results. Through these efforts, we will produce research results and guide students to be talented individuals involved in food research and development after obtaining their degrees.
Publications
１．Retort beef aroma that gives preferable properties to canned beef products and its aroma components. Koshiro Migita, Takao Iiduka, Kie Tsukamoto, Sayuri Sugiura, Genichiro Tanaka, Gousuke Sakamaki, Yasufumi Yamamoto, Yusuke Takeshige, Toshio Miyazawa, Ayako Kojima, Tomoko Nakatake, Akihiro Okitani, Masanori Matsuishi
ANIMAL SCIENCE JOURNAL 88(12) 2050-2056, 2017.
２．AMP and IMP dissociate actomyosin into actin and myosin . Akihiro Okitani, Naoki Ichinose, Miki Koza, Kensuke Yamanaka, Koshiro Migita, Masanori Matsuishi
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY 72(8) 2005-2011, 2008.
３．Wagyu beef aroma in Wagyu (Japanese Black Cattle) beef preferred by the Japanese over imported beef. Masanori Matsuishi, Mitsuhiro Fujimori, Akihiro Okitani
ANIMAL SCIENCE JOURNAL 72(6) 498-504, 2001.
