Faculty of Applied Life Science 

松石 昌典

マツイシ マサノリ  (Masanori Matsuishi)

基本情報

所属
日本獣医生命科学大学 応用生命科学部 食品科学科 食品化学教室 教授
学位
農学博士(東京大学)

J-GLOBAL ID
200901032101962714
researchmap会員ID
1000093665

外部リンク

食品、特に食肉のおいしさの原因解明をライフワークとしている。食肉のおいしさは主に味、香り、食感で構成されるが、その中でも香りと食感の重要性に焦点をあてた研究を行っている。香りは低分子の揮発性化合物の組み合わせによって、また、食感はタンパク質などの高分子化合物が組み合わさって作る構造によって決定される。このような複雑な世界に魅せられて研究を行っているが、原点は食肉を食べることが大変好きなことにある。同じ骨格筋の魚肉も好きな食品であるので、常にそれとの比較を頭に入れて仕事をしている。

論文

 31
  • Masanori Matsuishi
    Meat Science 192 108919 2022年7月19日  査読有り招待有り筆頭著者
  • Masanori Matsuishi, Yoshitaka Eda, Emi Saito, Shohei Yamamoto, Kenji Kanamori, Yuto Goto, Yutaro Kobayashi, Akihiro Okitani
    Animal Science Journal 89(3) 597-605 2018年3月1日  査読有り
    Denaturation of actin and myosin in myofibrils induced by heating at 50°C was investigated to reveal the mechanism of irreversible liberation of actin from myofibrils on heating at lower temperatures than conventional cooking. Denaturation of these proteins was determined by Mg2+-ATPase (adenosine triphosphatase) and Ca2+-ATPase activities. When minced meat was heated for 20 min, actin was liberated accompanying denaturation of 80% of actin and 50% of myosin. Heating of the myofibrillar fraction (MFF) isolated from meat homogenate induced much slower denaturation of actin than myosin. When MFF was heated with sarcoplasmic fractions, denaturation of actin was facilitated, suggesting that sarcoplasmic fractions contain factors to facilitate actin denaturation. Inosine-5′-monophosphate, a component of sarcoplasmic fractions, was shown to have no effect on actin and myosin denaturation. These results suggest that heating meat at 50°C dissociates binding (‘Bond A’) between actin and myosin participating in ATPase activities, resulting in denaturation of both proteins under influence of sarcoplasmic components. Although denaturation of actin and myosin disrupted Bond A, actin was not liberated simultaneously, suggesting the presence of another bond (‘Bond B’, more heat-stable than Bond A) between both proteins and necessity of disruption of Bond B for actin release from myofibrils.
  • 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年12月  査読有り
    The objective of this study is to identify the properties and responsible compounds for the aromatic roast odor (retort beef aroma) that commonly occurs in canned beef products and could contribute to their palatability. The optimal temperature for generating retort beef aroma was 121 degrees C. An untrained panel evaluated both uncured corned beef and canned yamato-ni beef and found that they had an aroma that was significantly (P<0.01) similar to the odor of 121 degrees C-heated beef than 100 degrees C-heated beef. The panel also noted that the aroma of 121 degrees C-heated beef tended to be (P<0.1) preferable than that of 100 degrees C-heated beef. These results suggest that retort beef aroma is one constituent of palatability in canned beef. GC-MS (gas chromatography-mass spectrometry) analysis of the volatile fraction obtained from 100 degrees C- and 121 degrees C-heated beef showed that the amounts of pyrazine, 2-methylpyrazine and diacetyl were higher in the 121 degrees C-heated beef than in the 100 degrees C-heated beef. GC-sniffing revealed that the odor quality of pyrazines was similar to that of retort beef aroma. Therefore, pyrazines were suggested to be a candidate responsible for the retort beef aroma. Analysis of commercial uncured corned beef and cured corned beef confirmed the presence of pyrazine, 2-methylpyrazine and 2,6-dimethylpyrazine.
  • MATSUISHI Masanori, TSUJI Mariko, YAMAGUCHI Megumi, KITAMURA Natsumi, TANAKA Sachi, NAKAMURA Yukinobu, OKITANI Akihiro
    Animal Science Journal 87(11) 1407-1412 2016年11月  査読有り
  • Yukinobu Nakamura, Koshiro Migita, Akihiro Okitani, Masanori Matsuishi
    ANIMAL SCIENCE JOURNAL 85(5) 595-601 2014年5月  査読有り
    Water-holding capacity (WHC) of heat-induced pork gels was examined. The heat-induced gels were obtained from meat homogenates prepared by adding nine volumes of 0.3-0.5mol/L NaCl solutions containing 9-36mmol/L disodium inosine-5-monophosphate (IMP) or 9mmol/L tetrapotassium pyrophosphate (KPP) to minced pork. IMP at 36mmol/L enhanced the WHC to the same level as attained by KPP. Physical and sensory properties of heat-induced gels were also examined. The heat-induced gels were prepared from porcine meat homogenates containing 0.3mol/L NaCl and 9-36mmol/L IMP or 9mmol/L KPP. IMP at 36mmol/L enhanced the values of hardness, cohesiveness, gumminess and springiness, measured with a Tensipresser, and several organoleptic scores to the same level as the score attained by KPP. Thus, it is concluded that IMP is expected to be a practical substitute for pyrophosphates to improve the quality of sausages.

MISC

 28

書籍等出版物

 16

講演・口頭発表等

 106

担当経験のある科目(授業)

 10

共同研究・競争的資金等の研究課題

 12