Kazufumi Osako

Profile Information

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

Degree: Phylosophycal Doctor(Nagasaki University)

J-GLOBAL ID: 200901005497520606
researchmap Member ID: 0000026277

External link: http://www2.kaiyodai.ac.jp/~osako/index.htm

Research Interests

Research Areas

Papers

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, Feb, 2019 Peer-reviewed
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, Jan 15, 2019 Peer-reviewed
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, Dec 15, 2018 Peer-reviewed
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, Nov, 2018 Peer-reviewed
"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, Nov, 2018 Peer-reviewed
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, Aug 1, 2018 Peer-reviewed
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, Aug, 2018 Peer-reviewed
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, Jul, 2018 Peer-reviewed
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, Jul, 2018 Peer-reviewed
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, Feb 1, 2018 Peer-reviewed
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 Peer-reviewed
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 Peer-reviewed
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 Peer-reviewed
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), Nov, 2017 Peer-reviewed
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, Oct, 2017 Peer-reviewed
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, Sep, 2017 Peer-reviewed
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, Sep, 2017 Peer-reviewed
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, Sep, 2017 Peer-reviewed
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, Sep, 2017 Peer-reviewed
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, Sep, 2017 Peer-reviewed

Misc.

特集にあたって

大迫一史

冷凍, 85(993), Jul 15, 2010
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, Mar, 2010
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
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, Mar, 2006
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, May 28, 2005
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, Apr, 2005
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
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
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, Mar, 2004
The Aptitude of Sea Lettuce (Ulva pertusa) as a Diet for Abalone, from a Nutritional Viewpoint

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

Fisheries Science, 70 (6),1180-1182., 2004
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
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
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
Seasonal variations in gel– forming ability of rabbit fish

Fisheries Science, 69(6),1281-1289., 2003
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
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
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
Seasonal variation in docosahexaenoic acid content in horse mackerel caught in the East China Sea

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

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

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