JapanCountry of destination:
The objective of this project is to understand how meat structural changes subsequent to processing/cooking affect on bioaccessibility of digestive enzymes to nutrient and consequently on meat digestibility. Histological sections of the samples taken before and after treatment (processing/cooking and digestion) will be analyzed by histological/immunological staining, IR and Raman microspectroscopies and mass imaging. The obtained images will be overlapped with the hope to elucidate the role of food structure (meat connective tissue matrix) on bioaccessibility and bioavailability from various perspectives. It will help to establish our better understanding on functions of the food structure in relation to digestion.
My research interest is on visualization of food chemical and physical characteristics by means of microspectroscopies. I am working at National Agriculture and Food Research Organization (NARO) in Japan as a researcher for 13 years. Imaging of protein denaturation and fat crystallization in situ of food, especially meat, are my latest works. Visualization of such food chemical and physical characteristics facilitates to understand the influence of food processing on product quality. It will contribute to develop a new processing technology to improve quality of agricultural products and food. Easy-to-understand images will also promote consumers’ understanding of food quality. AgreenSkills project gave me the chance to collaborate with outstanding researchers in Europe to create an innovative technology together.
Motoyama, M., Vénien, A., Loison, O., Sandt, C., Watanabe, G., Sicard, J., Sasaki, K., & Astruc, T., 2018. In situ characterization of acidic and thermal protein denaturation by infrared microspectroscopy. Food Chemistry, 248, 322-329.
Motoyama, M., 2017. Chapter 8, Raman spectroscopy for meat quality and safety assessment. In A. E.-D. Bekhit (Ed.), Advances in Meat Processing Technology, (pp. 269297). Boca Raton: CRC Press.
Motoyama, M., Ando, M., Sasaki, K., et al., 2016. Simultaneous imaging of fat crystallinity and crystal polymorphic types by Raman microspectroscopy. Food Chemistry, 196, 411-417.
Motoyama, M., Sasaki, K., & Watanabe, A., 2016. Wagyu and the factors contributing to its beef quality: A Japanese industry overview. Meat Science, 120, 10-18.
Sasaki K, Motoyama M, Narita T, Hagi T, Ojima K, Oe M, Nakajima I, Kitsunai K, Saito Y, Hatori H, Muroya S, Nomura M, Miyaguchi Y, Chikuni K., 2014. Characterization and classification of Japanese consumer perceptions for beef tenderness using descriptive texture characteristics assessed by a trained sensory panel. Meat Science, 96(2 Pt A):994-1002.