ITOH Yoshiaki

J-GLOBAL         Last updated: May 23, 2019 at 23:25
ITOH Yoshiaki
Former Institution / Organization Kochi University Research and Education Faculty Natural Sciences Cluster Agriculture Unit
Job title
Doctor of Agriculture (Kyoto University)(Kyoto University)

Research Areas


Academic & Professional Experience

Kgoto Nutritional College,
      Taiwa Gakuen Associate Professor
Department of Fisheries,
Faculty of Agriculture,
Kinki University, Research assistant


Fisheries Science, Graduate School, Division of Agriculture, Kyoto University
Fisheries Science, Faculty of Agriculture, Kyoto University


Gel forming ability of carp actomyosin
Nippon Suisan Gakkaishi   45(1) 73   1979
Effects of cysteine and cystine on the gel formation of fish meat by heating
Nippon Suisan Gakkaishi   45(3) 341   1979
Effects of inorganic reducing agents on the gel formation of fish meat by heating
Nippon Suisan Gakkaishi   45(4) 455   1979
Behavior of the sulfhydryl groups of carp actomyosin by heating
Nippon Suisan Gakkaishi   45(8) 1019   1979
Effects of sulfhydryl reagents on the gel formation of carp actomyosin by heating
Nippon Suisan Gakkaishi   45(8) 1023   1979

Books etc

Gel Forming Ability and Network Structure. In: Suisangaku Series 130, Ashi Formation of Kamaboko.(jointly worked)Seki, N. and Y.Itoh
Kouseisha Kouseikaku   2001   
Oxidation during meat washing of fish meat induces a decrease in gel forming ability. “Development in Food Science 42, More Efficient Utilization of Fish and Fisheries Products” (ed, by M. Sakaguchi)
Elsevier, UK   2004   

Research Grants & Projects

Mechanism of proteine polymerization through ss bonding during the heating of fish myosin
Cooperative Research
Project Year: 1968 - 1998
The relationship between the structural changes and the oxidation of SH groups during the ice storage of fish myosin and actomyosin
Cooperative Research
Project Year: 1990   
Modori-phenomenon of kamaboko-gel and the protease responsible for it
Cooperative Research
Project Year: 1991   
Lowering of gel-forming ability of fish meat by acidification and its renaturation surimi ability,
Cooperative Research
Project Year: 2002   
Fish paste characteristics and kamaboko technology
Cooperative Research