ANDO Masashi

Last updated: May 18, 2016 at 02:46
 
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Name
ANDO Masashi
Affiliation
Kindai University
Section
Faculty of Agriculture, Department of Fisheries
Job title
Professor
Degree
(BLANK)(Kyoto University), (BLANK)(Kyoto University)

Research Interests

 
 

Research Areas

 
 

Education

 
 
 - 
1992
Agricultural Science, Kyoto University
 
 
 - 
1988
Department of Fisheries, Faculty of Agriculture, Kyoto University
 

Published Papers

 
Mercury levels of small fish: Influence of size and caught area.
ANDO Masashi
Fisheries Science   77 823-828   2011   [Refereed]
Proximate and Fatty Acid Compositions in Different Flesh Cuts of Cultured, Cultured Fasted, and Wild Pacific Bluefin Tuna (Thunnus orientalis).
J. Aquat. Food Product Technol., in press      2010
Effect of water temperature on feeding activity and resultant mercury levels in muscle of cultured bluefin tuna Thunnus orientalis (Temminck and Schlegel ).
Aquaculture Res., in press.      2010
Multiple taste functions of the umami substances in muscle extracts of yellowtail and bastard halibut.
Fisheries Science   76 521-528   2010
Evaluation of New Fish Sauces Prepared by Fermenting Hot-Water Extraction waste of Stock from Dried Fish Using Various Kojis.
J. Food Agric. Environ.   7(2) 175-181   2009

Misc

 
Post-mortem tenderization of rainbow trout (Oncorhynchus mykiss) muscle caused by gradual disintegration of the extracellular matrix structure
Journal of Science of Food and Agriculture   55(4)    1991
Post-mortem tenderization of fish muscle proceeds independently of resdution of rigor mortis
Nippon Suisan Gakkaishi   57(6)    1991
Post-mortem tenderization of rainbow trout muscle caused by the disintegration of collagen fibers in the pericellular connective tissue
Nippon Suisan Gakkaishi   58(3)    1992
Three-dimensional structure of collagen fibrillar network of pericellular connective tissue in association with firmness of fish muscle
Nippon Suisan Gakkaishi   58(7)    1992
Validity of a puncture test for evaluating the change in muscle toughness of fish during chilled storage
Nippon Suisan Gakkaishi   57(12)    1991

Books etc

 
The softening mechanism of the fish meat durin refrigeration after death.
Recent Researches and Developments in Agricultural and Food Chemistry   1997   
Correspondence of collagen to the softening of fish meat during refrigeration.
Extracellular matrix of fish and shellfish biochemistry and impact of seafood qualigy.   1999   

Research Grants & Projects

 
Studies on post-mortem tenderization of fish muscle