Kigen TAKAHASHI

Profile Information

Affiliation: Associate Professor, Food Science and Technology, Tokyo University of Marine Science and Technology

Degree: 博士(海洋科学/東京海洋大学)

Other name(s) (e.g. nickname): 高橋希元
ORCID ID: https://orcid.org/0000-0003-3102-9730
J-GLOBAL ID: 201601012449973439
researchmap Member ID: B000266351

External link: http://www2.kaiyodai.ac.jp/~ktakah3/

Research Interests

Research Areas

Committee Memberships

Mar, 2024 - Present

Editor, Fisheries Science
Mar, 2024 - Present

編集委員会委員, 日本水産学会
Mar, 2023 - Present

庶務幹事, 日本水産学会
Dec, 2020 - Present

日本食品科学工学会関東支部大会実行委員
Mar, 2019 - Present

水産利用懇話会委員, 日本水産学会
Mar, 2020 - Feb, 2024

シンポジウム企画委員会委員, 日本水産学会
Dec, 2019 - Jun, 2020

第69回大会実行委員会委員, 日本食品保蔵科学会
Sep, 2018 - Mar, 2019

平成31年度日本水産学会春季大会実行委員, 日本水産学会

Awards

Papers

Aging of greater amberjack Seriola dumerili meat promoted by low-temperature heating

Kigen TAKAHASHI, Yuta NARISAWA, Tsuyoshi MORII, Shohdai MORII, Yusa NAKAMURA

FOOD AND BIOPROCESS TECHNOLOGY, in press, May, 2023 Peer-reviewedLead authorCorresponding author
Utilization of deep sea at 4000 and 6000 m depths for long-term storage and quality improvement of greater amberjack (Seriola dumerili) muscle

Yusa Nakamura, Takanori Sato, Kazuhito Oshima, Tomoaki Hagiwara, Kigen Takahashi

Food Bioscience, 53 102724, May, 2023 Peer-reviewedLast authorCorresponding author
A novel evaluation method for the bleeding level of horse mackerel Trachurus japonicus by analyzing blood vessel image

Yuki TSUTSUMI, Yuta NARISAWA, Yusa NAKAMURA, Kigen TAKAHASHI

Nippon Suisan Gakkaishi, in press(3) 257-263, Jan, 2023 Peer-reviewedLast authorCorresponding author
Blood removal and water behavior in horse mackerel Trachurus japonicus muscle using water perfusion

Yuta Narisawa, Yuki Tsutsumi, Yusa Nakamura, Kigen Takahashi

Aquaculture, 565 739098-739098, Nov, 2022 Peer-reviewedLast authorCorresponding author
Multilayer gelatin/myofibrillar films containing clove essential oil: Properties, protein-phenolic interactions, and migration of active compounds

Jinyong Jiang, P. S.M.S.L. Watowita, Ronghao Chen, Yafang Shi, Jie Ting Geng, Kigen Takahashi, Li Li, Kazufumi Osako

Food Packaging and Shelf Life, 32, Jun, 2022 Peer-reviewed
Effects of various organic salts on the properties of edible films prepared from North Pacific krill (Euphausia pacifica) protein

Nail Ucyol, Jie-Ting Geng, Kigen Takahashi, Kazufumi Osako

Food Science and Technology Research, 28(2) 133-140, Mar, 2022 Peer-reviewed
Effects of tyndallization temperature on the sterility and quality of kamaboko

Sumate Keratimanoch, Kigen Takahashi, Takashi Kuda, Emiko Okazaki, Jie-Ting Geng, Kazufumi Osako

Food Chemistry, 366 130692-130692, Jan, 2022 Peer-reviewed
Long-term suppression of suwari phenomenon for improvement in the manufacturing process of surimi gel product

Yusa Nakamura, Shota Takahashi, Kigen Takahashi

LWT, 150 111934, Oct, 2021 Peer-reviewedLast authorCorresponding author
Impacts of deep-sea aging on quality of greater amberjack (Seriola dumerili) and bluefin tuna (Thunnus orientalis) meats

Yusa Nakamura, Takanori Sato, Muneshige Takatori, Toshihiko Hirama, Kazuhito Oshima, Kigen Takahashi

LWT, 146 111326-111326, Jul, 2021 Peer-reviewedLast authorCorresponding author
Study on salinity penetration process into fish meat by simulation and MRI

Lester C. Geonzon, Hannah A. Yuson, Kigen Takahashi, Shingo Matsukawa

Fisheries Science, 87(4) 609-617, May, 2021 Peer-reviewed
A comparative study of physicochemical properties of recovered protein from Japanese anchovy (Engraulis japonicus) isolated by various recovery methods

Nonthacha Thanathornvarakul, Asada Jiarpinijnun, Emiko Okazaki, Jie-Ting Geng, Kigen Takahashi, Kazufumi Osako

Food Science and Technology Research, 27(1) 121-129, Jan, 2021 Peer-reviewed
A novel soft surimi gel with functionality prepared using alcalase for people suffering from dysphagia

Ayuki Okita, Kigen Takahashi, Mone Itakura, Ai Horio, Ruriko Yamamoto, Yusa Nakamura, Kazufumi Osako

Food Chemistry, 344 128641-128641, Nov, 2020 Peer-reviewedCorresponding author
Comparison of acid-soluble collagen characteristic from three important freshwater fish skins in Mekong Delta Region, Vietnam

Thi Minh Thuy Le, Van Muoi Nguyen, Thanh Truc Tran, Kigen Takahashi, Kazufumi Osako

Journal of Food Biochemistry, 44(9), Sep 1, 2020 Peer-reviewed
Taste components and texture in long-term aged fish and shellfish sashimi

86(5) 418-426, Aug, 2020 Peer-reviewedLast authorCorresponding author
A novel and simple non-thermal procedure for preparing low-pH-induced surimi gel from Alaska pollock (Theragra chalcogramma) using glucose oxidase

Futo Omura, Kigen Takahashi, Emiko Okazaki, Kazufumi Osako

Food Chemistry, 321 126722, Aug, 2020 Peer-reviewedCorresponding author
Mitigation of lipid oxidation in tuna oil using gelatin pouches derived from horse mackerel (Trachurus japonicus) scales and incorporating phenolic compounds

Thuy Le, Kigen Takahashi, Emiko Okazaki, Kazufumi Osako

LWT, 128 109533, Jun, 2020 Peer-reviewedCorresponding author
Texture enhancement of salted Alaska pollock (Theragra chalcogramma) roe using microbial transglutaminase

Chaoping Chen, Kigen Takahashi, Lester Geonzon, Emiko Okazaki, Kazufumi Osako

Food Chemistry, 290 196-200, Mar, 2019 Peer-reviewedCorresponding author
Characterization of Acid- and Pepsin-soluble Collagens Extracted from Scales of Carp and Lizardfish Caught in Japan, Bangladesh and Vietnam with a Focus on Thermostability

Sheik Md. Moniruzzaman, Kigen Takahashi, Nur Un Nesa, Sumate Keratimanoch, Emiko Okazaki, Kazufumi Osako

Food Science and Technology Research, 25(2) 331, 2019 Peer-reviewed
The Physico-chemical Properties of Biodegradable Films from Lizardfish (Saurida wanieso) Viscera (Stomach and Intestines)

NGUYEN Ha Thi Nhu, MONIRUZZAMAN Sheik Md, TAKAHASHI Kigen, OKAZAKI Emiko, OSAKO Kazufumi

Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers, 2019 Peer-reviewed
Prevention of the browning of dried Japanese common squid Todarodes pacificus by immersion in sodium citrate solution before drying

YAMASHITA SHOHEI, KAIDO TOSHIKI, KASUKAWA MASARU, TAKAHASHI KIGEN, OKAZAKI EMIKO, GENG JIETING, OSAKO KAZUFUMI

NIPPON SUISAN GAKKAISHI, 85(6) 591-598, 2019 Peer-reviewed

Misc.

Utilization of Blood Removal for Maintaining the Freshness of Fish Muscle

98(1147) 404-408, Sep, 2023 InvitedLast authorCorresponding author
教科書の上書きを目指す水産食品研究の日々

髙橋希元

日本水産学会誌, 88(5) 443-444, Sep 15, 2022
Ⅰ-3. Improvement of physical properties in surimi gel by controlling enzyme activities

KIGEN TAKAHASHI

NIPPON SUISAN GAKKAISHI, 87(5) 556-556, Sep 15, 2021 InvitedLead authorCorresponding author
長期熟成魚介類刺身の呈味成分およびテクスチャー

駿介南, 宗茂髙取, 洸白山, 歩樹沖田, 柚咲中村, 希元髙橋

NIPPON SUISAN GAKKAISHI, 87(4) 320-令和2年度論文賞受賞論文紹介, Jul 15, 2021 InvitedLead authorCorresponding author
グルコースオキシダーゼを用いた低pH誘導かまぼこ加工技術に関する研究

高橋希元

東洋食品研究所研究報告書, (33), 2021
Development of a Novel Technology to Produce Fish Surimi with Low Potassium Content for a Renal Diet.

高橋希元

ソルト・サイエンス研究財団助成研究報告集 2 医学食品科学編, 2019, 2021
Study on Permeating Process of Salt into Fish Meat and Animal Meat by MRI

松川真吾, 高橋希元

ソルト・サイエンス研究財団助成研究報告集 2 医学食品科学編, 2019, 2021
熟成魚と津本式 : 鮮魚の品質概念における新潮流 (特集魚の食べ頃の新潮流 : 熟成の科学)

髙橋希元, 中村柚咲, 南駿介

アクアネット = Aqua net : 産地と消費地をネットする水産情報誌, 23(4) 22-26, Apr, 2020
東京海洋大学における食の取組 : 学生教育から製品開発まで : 大学ブランドの食品開発

髙橋希元

栄養教諭 : 食育読本 / 全国学校栄養士協議会編, (60) 72-77, 2020
Study on value-added utilization of underused aquatic products by controlling proteolysis

TAKAHASHI KIGEN

NIPPON SUISAN GAKKAISHI, 85(4) 390-393, Jul, 2019 Invited
沿岸資源の動向を見越した水産業の高度化・安定化に関する研究開発―漁獲量の増加が予想される魚種の高度利用―

長野昌子, 赤嶺そのみ, 高橋希元, 大迫一史, 堀江ひかり

宮崎県水産試験場事業報告書(CD-ROM), 2017 198‐203, Mar, 2019
沿岸資源の動向を見越した水産業の高度化・安定化に関する研究開発―常温流通ニーズに対応する技術開発―

中西聖代, 高橋絵里, 大村英二, 高橋希元, 大迫一史

宮崎県水産試験場事業報告書(CD-ROM), 2016 215‐221, Mar, 2018
Study on development of gel product from North Pacific krill Euphausia pacifica

大迫一史, 高橋希元, 天野かよ

食に関する助成研究調査報告書, (31) 47-58, 2018
大学生が学術論文を書くという価値

髙橋希元

食品と容器 = Food & packaging, 58(12) 714-715, Dec, 2017
Study on the fatty acid compositions of deep-sea isopod Bathynomus doederleinii

Takayuki Sawasaki, Kigen Takahashi, Kouichi Kurose, Emiko Okazaki, Kazufumi Osako

Proceedings of International Symposium“Fisheries Science for Future Generations", SO10-39 No.10013, Sep, 2017
Extraction and characterization of acid- and pepsin-soluble collagen from scales of marine and freshwater fishes caught from temperate and sub-tropical countries

Sheik Md. Moniruzzaman, Kigen Takahashi, Emiko Okazaki, Kazufumi Osako

Proceedings of International Symposium“Fisheries Science for Future Generations", SO10-35 No.10012, Sep, 2017
Influence of the protease inhibitors on the gel-forming ability of recovered North Pacific krill Euphausia pacifica protein using NaCl solution treatment

Kayo Amano, Kigen Takahashi, Emiko Okazaki, Kazufumi Osako

Proceedings of International Symposium“Fisheries Science for Future Generations", SP10-05 No.10018, Sep, 2017
業界の動き我が国の水産加工品

大迫一史, 高橋希元, 天野かよ, 渋谷緑

調理食品と技術 = Prepared foods and technology : 日本調理食品研究会誌, 22(3) 124-134, 2016 Invited
I-4. Effect of endogenous proteases on thermal gel-forming ability of fish meat

Kigen Takahashi, Emiko Okazaki, Kazufumi Osako

Nippon Suisan Gakkaishi (Japanese Edition), 81(5) 856-856, 2015 Invited
日本の伝統食品(第16回)一夜干し

高橋希元

食品と容器, 55(8) 470-475, 2014 Invited

Books and Other Publications

第４章酵素活性の調節による加熱ゲルの物性制御；水産加工とタンパク質の科学 = Seafood processing and protein studies

髙橋希元, 中村柚咲, 沖田歩樹, 大迫一史 (Role: Joint author)

恒星社厚生閣, Jul, 2023 (ISBN: 9784769916963)
魚食革命『津本式と熟成【目利き/熟成法/レシピ】』

津本光弘, 白山洸, 保野淳, 最上翔, 高橋希元 (Role: Supervisor (editorial), 熟成を科学する。)

内外出版社, Oct, 2020
魚食革命『津本式究極の血抜き』完全版

髙橋希元 (Role: Joint author, 科学が証明する津本式の利点)

内外出版社, Jan, 2020 (ISBN: 9784862574947)
5章魚肉内在性プロテアーゼの加熱ゲル形成能への影響-「魚介肉内在性プロテアーゼ : 最新の生化学と食品加工への応用」

髙橋希元, 岡﨑惠美子, 大迫一史 (Role: Joint author)

恒星社厚生閣, 2016 (ISBN: 9784769915829)

Presentations

市販ボイルマダコの品質

久保田亜子, 中村柚咲, 高橋希元

令和5年度日本水産学会秋季大会, Sep 19, 2023
カンパチ筋肉の熟成促進に関与する液体塩こうじ内在性プロテアーゼ

中村柚咲, 岡本沙南, 千葉智, 高橋希元

令和5年度日本水産学会秋季大会, Sep 19, 2023
水中振盪によるスケトウダラすり身ゲルの減塩と保水性の検討

齋藤結, 中村柚咲, 高橋希元

令和5年度日本水産学会秋季大会, Sep 19, 2023
致死後初期のマダイ筋肉におけるテクスチャー変化とATP含量の関係

岡本沙南, 中村柚咲, 高橋希元

令和5年度日本水産学会秋季大会, Sep 19, 2023
灌流時間が致死後マアジTrachurus japonicusの脱血効果におよぼす影響

堤優貴, 中村柚咲, 高橋希元

令和5年度日本水産学会秋季大会, Sep 19, 2023
熟成促進を目的としたカンパチ筋肉の低温加熱処理

中村柚咲, 成澤侑汰, 森井剛, 森井翔大, 高橋希元

日本食品保蔵科学会第７２回大会, Jun 17, 2023
液体塩こうじ浸漬によるサケ肉加熱凝集物の生成抑制

中村柚咲, 岡本沙南, 千葉智, 高橋希元

令和5年度日本水産学会春季大会, Mar 28, 2023
マダイPagrus major血清および血餅の酵素活性

堤優貴, 中村柚咲, 高橋希元

令和5年度日本水産学会春季大会, Mar 28, 2023
Novel procedure for salt reduction of surimi gel using combined water immersion and setting

Yui SAITO, Yusa NAKAMURA, Kigen TAKAHASHI

21st IUFoST World Congress, Nov 2, 2022
Deep-sea aging of greater amberjack (Seriola dumerili) at depths of 4,000 and 6,000 m for sustainable utilization of marine resources

Yusa Nakamura, Takanori Sato, Kazuhito Oshima, Tomoaki Hagiwara, Kigen Takahashi

21st IUFoST World Congress, Nov 2, 2022
Two-step textural changes in long-term cold-aged greater amberjack (Seriola dumerili) sashimi owing to protein degradation

Sanami OKAMOTO, Yusa NAKAMURA, Kigen TAKAHASHI

21st IUFoST World Congress, Nov 2, 2022
Novel and simple image analysis for evaluating the bleeding level in horse mackerel muscles

Yuki TSUTSUMI, Yuta NARISAWA, Yusa NAKAMURA, Kigen TAKAHASHI

21st IUFoST World Congress, Nov 2, 2022
Influence of the order of addition of NaCl and enzyme inhibitors on water holding capacity of Alaska pollock (Theragra chalcogramma) surimi gel

Yusa NAKAMURA, Tomoaki HAGIWARA, Kigen TAKAHASHI

WEFTA 2022, Oct 18, 2022
Relationship between the muscle quality and color changes in gill and eye of mackerel (Scomber japonicus)

Yusa NAKAMURA, Yuki TSUSUMI, Sanami OKAMOTO, Izumi SONE, Mario SHIBATA, Kigen TAKAHASHI

Oct 18, 2022
A novel procedure for blood removal from postmortem horse mackerel using water-perfusion

Yuki TSUTSUMI, Yuta NARISAWA, Yusa NAKAMURA, Kigen TAKAHASHI

WEFTA 2022, Oct 18, 2022
Quality improvement of chum salmon (Oncorhynchus keta) meat using liquid Shio-koji

Sanami OKAMOTO, Toshio HANAOKA, Satoru CHIBA, Yusa NAKAMURA, Kigen TAKAHASHI

WEFTA 2022, Oct 18, 2022
擂潰時におけるNaClと酵素阻害剤の添加順序がスケトウダラすり身加熱ゲルの保水性におよぼす影響

中村柚咲, 萩原知明, 高橋希元

令和4年度日本水産学会秋季大会, Sep 5, 2022
からすみ製造工程におけるあんじょうの効果

成澤侑汰, 中村柚咲, 高橋希元

令和4年度日本水産学会秋季大会, Sep 5, 2022
致死後経過時間に伴うマアジ血液および血管の性状変化

堤優貴, 成澤侑汰, 中村柚咲, 高橋希元

令和4年度日本水産学会秋季大会, Sep 5, 2022
液体塩こうじ浸漬によるシロザケ筋肉品質の向上

岡本沙南, 花岡俊夫, 千葉智, 中村柚咲, 高橋希元

日本食品科学工学会第69回大会, Aug 25, 2022

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