大迫一史 (Kazufumi Osako) - マイポータル

基本情報

所属: 東京海洋大学学術研究院食品生産科学部門教授

学位: 博士（学術）(長崎大学)

J-GLOBAL ID: 200901005497520606
researchmap会員ID: 0000026277

外部リンク: http://www2.kaiyodai.ac.jp/~osako/index.htm

研究キーワード

研究分野

論文

Microstructural modification and its effect on the quality attributes of frozen-thawed bigeye tuna (Thunnus obesus) meat during salting

Jiang Qingqing, Nakazawa Naho, Hu Yaqin, Osako Kazufumi, Okazaki Emiko

LWT-FOOD SCIENCE AND TECHNOLOGY 100 213-219 2019年2月査読有り
Changes in protein properties and tissue histology of tuna meat as affected by salting and subsequent freezing

Jiang Qingqing, Jia Ru, Nakazawa Naho, Hu Yaqin, Osako Kazufumi, Okazaki Emiko

FOOD CHEMISTRY 271 550-560 2019年1月15日査読有り
The effect of organic salts on the browning of dried squid products processed by air-drying

Geng Jieting, Takahashi Kigen, Kaido Toshiki, Kasukawa Masaru, Okazaki Emiko, Osako Kazufumi

FOOD CHEMISTRY 269 212-219 2018年12月15日査読有り
Effects of Different Preparation Conditions on Fish Oil Oxidation in Heat-induced Emulsified Surimi Gels

Gao Yuanpei, Fukushima Hideto, Shirota Kazuya, Kakizaki Yusuke, Deng Shanggui, Nakazawa Naho, Osako Kazufumi, Okazaki Emiko

FOOD SCIENCE AND TECHNOLOGY RESEARCH 24(6) 991-997 2018年11月査読有り
"Setting-Freezing-Reheating" Procedure Improves the Gel Properties of Frozen Starch-Surimi Gel

Jia Ru, Hiraoka Yoshinobu, Tung Yilun, Nakazawa Naho, Osako Kazufumi, Okazaki Emiko

FOOD SCIENCE AND TECHNOLOGY RESEARCH 24(6) 999-1006 2018年11月査読有り
Sweet potato starch with low pasting temperature to improve the gelling quality of surimi gels after freezing

Ru Jia, Toyohiko Katano, Yasushi Yoshimoto, Yuanpei Gao, Yuki Watanabe, Naho Nakazawa, Kazufumi Osako, Emiko Okazaki

Food Hydrocolloids 81 467-473 2018年8月1日査読有り
Effects of plasticizers on the properties of fish myofibrillar protein film

Kaewprachu Pimonpan, Osako Kazufumi, Rawdkuen Saroat

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE 55(8) 3046-3055 2018年8月査読有り
Influence of Various Phenolic Compounds on Properties of Gelatin Film Prepared from Horse Mackerel Trachurus japonicus Scales

Thuy Le, Maki Hiroki, Okazaki Emiko, Osako Kazufumi, Takahashi Kigen

JOURNAL OF FOOD SCIENCE 83(7) 1888-1895 2018年7月査読有り
Effect of emulsifying stability of myofibrillar protein on the gel properties of emulsified surimi gel

Gao Yuanpei, Fukushima Hideto, Deng Shanggui, Jia Ru, Osako Kazufumi, Okazaki Emiko

FOOD SCIENCE & NUTRITION 6(5) 1229-1237 2018年7月査読有り
Characterization of fish myofibrillar protein film incorporated with catechin-Kradon extract

Pimonpan Kaewprachu, Kazufumi Osako, Natthakan Rungraeng, Saroat Rawdkuen

International Journal of Biological Macromolecules 107 1463-1473 2018年2月1日査読有り
Suppression of proteolysis of North Pacific krill Euphausia pacifica meat during protein recovery process to improve the thermal gel-forming ability of the recovered protein by using protease inhibitors

Kayo Amano, Kigen Takahashi, Emiko Okazaki, Kazufumi Osako

Nippon Suisan Gakkaishi (Japanese Edition) 84(2) 261-268 2018年査読有り
Influence of transportation systems on the quality of boiled snow crab Chionoecetes opilio meat after capture

Midori Shibuya, Kigen Takahashi, Masayo Nakanishi, Takeo Akimoto, Emiko Okazaki, Kazufumi Osako

Nippon Suisan Gakkaishi (Japanese Edition) 84(3) 417-424 2018年査読有り
Quality of Kapi, Salted Shrimp Paste of Thailand, Inoculated with Bacillus spp. K-C3

Pongsetkul Jaksuma, Benjakul Soottawat, Sumpavapol Punnanee, Vongkamjan Kitiya, Osako Kazufumi

JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 27(7) 830-843 2018年査読有り
Changes in lipids of shrimp (Acetes vulgaris) during salting and fermentation

Jaksuma Pongsetku, Soottawat Benjakul, Kitiya Vongkamjan, Punnanee Sumpavapol, Kazufumi Osako

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY 119(11) 2017年11月査読有り
Microbiological and chemical changes of shrimp Acetes vulgaris during Kapi production

Jaksuma Pongsetkul, Soottawat Benjakul, Kitiya Vongkamjan, Punnanee Sumpavapol, Kazufumi Osako

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE 54(11) 3473-3482 2017年10月査読有り
Shelf life extension for Bluefin tuna slices (Thunnus thynnus) wrapped with myofibrillar protein film incorporated with catechin-Kradon extract

Pimonpan Kaewprachu, Kazufumi Osako, Soottawat Benjakul, Phunsiri Suthiluk, Saroat Rawdkuen

FOOD CONTROL 79 333-343 2017年9月査読有り
Changes in volatile compounds, ATP-related compounds and antioxidative properties of Kapi, produced from Acetes vulgaris, during processing and fermentation

Jaksuma Pongsetkul, Soottawat Benjakul, Kitiya Vongkamjan, Punnanee Sumpavapol, Kazufumi Osako, Nandhsha Faithong

FOOD BIOSCIENCE 19 49-56 2017年9月査読有り
Influence of subzero temperature treatment before thawing on anaerobic metabolism, pH and dark meat color in frozen chub mackerel Scomber japonicus

Keisuke Moriya, Naho Nakazawa, Kazufumi Osako, Emiko Okazaki

NIPPON SUISAN GAKKAISHI 83(5) 785-794 2017年9月査読有り
Improvement of thermal gel-forming ability of red tilefish Branchiostegus japonicus meat by alkaline-saline washing

Kigen Takahashi, Kouichi Kurose, Emiko Okazaki, Kazufumi Osako

NIPPON SUISAN GAKKAISHI 83(5) 777-784 2017年9月査読有り
Properties of fish myofibrillar protein film incorporated with catechin-Kradon extract

Pimonpan Kaewprachu, Natthakan Rungraeng, Kazufumi Osako, Saroat Rawdkuen

FOOD PACKAGING AND SHELF LIFE 13 56-65 2017年9月査読有り

もっとみる

MISC

特集にあたって

大迫一史

冷凍 85(993) 2010年7月15日
アナアオサで痩せウニを育て、藻場を回復させよう! (特集海辺の"厄介者"を見直そう--難物も使いよう)

大迫一史

アクアネット 13(3) 46-49 2010年3月
ウニ醤油の呈味成分性の解明 (平成19年度研究助成金受給者研究報告集)

大迫一史

研究助成金受給者研究報告集 26 191-200 2007年
マアジの水産加工原料適性に関する研究

大迫一史

長崎県水産試験場研究報告 (31) 23-64 2006年3月
藻食魚の食品利用への展開

大迫一史

日本水産工学会学術講演会講演論文集 17 253-254 2005年5月28日
マアジの肥満度と美味しさと加工原料適性の関係 (特集肥満度は語る!--美味しさと健康のバロメータ)

大迫一史

アクアネット 8(4) 24-27 2005年4月
Effect of shrimp head protein hydrolysates on the state of water and denaturation of fish myofibrils during dehydration

Fisheries Science 71(1),220-228. 2005年
Effect of trehalose on the gel-forming ability, state of water and myofibril denaturation of horse mackerel Trachurus japonicus surimi during the frozen storage

Fisheries Science 71(2),367-373. 2005年
Effect of proteolytic squid protein hydrolysate on the state of water and denaturation of lizardfish (Saurida wanieso) myofibrillar protein during freezing

Md. Anwar Hossain, M. Abu Alikhan, Tadashi Ishihara, Kenji Hara, Kiyoshi Osatomi, Kazufumi Osaka, Yukihori Nazaki

Innovative Food Science and Emerging Technologies 5(1) 73-79 2004年3月
The Aptitude of Sea Lettuce (Ulva pertusa) as a Diet for Abalone, from a Nutritional Viewpoint

Suisanzoshoku 52(4),401-406. 2004年
Seasonal variations in taurine and histidine levels of horse mackerel caught in the East China Sea

Fisheries Science 70 (6),1180-1182. 2004年
数種有機酸塩が示したスルメイカ肉の自己消化抑制作用による加熱ゲル形成能の向上

日本水産学会誌 70(6),922-927. 2004年
Concentration dependent effect of enzymatic fish protein hydrolysate on the state of water and denaturation of lizard fish (Saurida wanieso) myofibrills during dehydration

Food Science and Technology Research 10 (2), 132-136. 2004年
Effect of starvation on lipid metabolism and stability of docosahexaenoic acid (DHA) contents in horse mackerel Trachurus japonicus tissues

Lipids 38(12) 1263–1267 2003年
Seasonal variations in gel– forming ability of rabbit fish

Fisheries Science 69(6),1281-1289. 2003年
Effect of squid protein hydrolysate on freeze-induced denaturation of lizardfish (Saurida wanieso) myofibrillar protein

Food Science and Technology Research 9 (4), 353-356. 2003年
Effect of proteolytic squid protein hydrolysate on textural quality and denaturation of wanieso lizardfish (Saurida wanieso) surimi during frozen storage

Journal of air condition and refrigeration engineering 20(3)317-324. 2003年
スルメイカ外套膜筋の加熱ゲル形成に及ぼすグルコン酸ナトリウムの影響

日本水産学会誌 69(4),637-642. 2003年
Seasonal variation in docosahexaenoic acid content in horse mackerel caught in the East China Sea

Fisheries Science 69(3),589-596. 2003年
Chemical components and body color of horse mackerel caught in different areas

Fisheries Science 68(3),587-594. 2002年

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大迫一史

基本情報

研究キーワード

研究分野

論文

MISC

所属学協会

共同研究・競争的資金等の研究課題

産業財産権

メニュー