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OSAKO Kazufumi

Job title: Professor
Department: Department of Food Science and Technology
Degree: Doctor
Major: 学術

Homepage URL

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

E-Mail

E-mail address

Link

Researcher ID Researchmap OACIS著者情報

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Research Interests 【 display / non-display 】

  • Lipids

  • かまぼこ

  • タンパク質

  • 水産加工食品全般

  • 水産脂質

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Research Areas 【 display / non-display 】

  • Life Science / Food sciences

  • Life Science / Food sciences

  • Life Science / Aquatic life science

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Papers 【 display / non-display 】

  • Effect of Quercetin from Onion Extracts on the Gel-forming Ability of Alaska Pollock (<i>Theragra chalcogramma</i>) and Pangasius (<i>Pangasius hypophthalmus</i>) Frozen Surimi A Comparative Study

    MAZUMDAR Reaz Mohammad, GENG Jie-Ting, KOYAMA Hiroki, OSAKO Kazufumi , 2024

    Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers

    DOI

  • Effects of Heat and Argon Treatment on Lipid Yield and Quality of Oil Extracted from North Pacific Krill (<i>Euphausia pacifica</i>)

    NOICHINDA Wantanee, GENG Jie-Ting, KOYAMA Hiroki, KOYAMA Tomoyuki, OSAKO Kazufumi , 2024

    Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers

    DOI

  • Effects of various organic salts on the properties of edible films prepared from North Pacific krill (<i>Euphausia pacifica</i>) protein

    Ucyol Nail, Geng Jie-Ting, Takahashi Kigen, Osako Kazufumi , 2022

    Food Science and Technology Research

    DOI

  • The Science of Fish Gel and 'Tasty' Fish Paste Products

    OSAKO Kazufumi , 2022

    Bulletin of the Society of Sea Water Science, Japan

    DOI

  • A comparative study of physicochemical properties of recovered protein from Japanese anchovy (<i>Engraulis japonicus</i>) isolated by various recovery methods

    Thanathornvarakul Nonthacha, Jiarpinijnun Asada, Okazaki Emiko, Geng Jie-Ting, Takahashi Kigen, Osako Kazufumi , 2021

    Food Science and Technology Research

    DOI

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Books 【 display / non-display 】

  • 魚介肉内在性プロテアーゼ

    高橋希元，岡�惠美子，大迫一史 , 2016.03

    恒星社厚生閣 , 魚肉内在性プロテアーゼの加熱ゲル形成能への影響 , 72-86

  • 水産と海洋の科学

    吉田次郎，田中栄治，有元貴文，馬場治，岡�惠美子，大迫一史，内田圭一，坂本泉，秋山信彦，田中博通，喜多村稔，川上哲太郎，関いずみ，落合芳博，長谷川勝治 , 2014.09

    海文堂 , pp. 47–51 , 47-51

  • 干物の機能と科学

    共著 , 2014.08

    株式会社　朝倉書店 , 66-73

  • 『総合　調理用語辞典』

    編纂委員・稗貫峻・神山美智子・星旦二・丸山務・下村道子・藤澤良知・田島眞・津志田藤二郎・成瀬宇平・坂田亮一・秋田修・高橋幸男・大西元年・山中一男・薮光生・持田謙一・廣瀬喜久子・大庭麗・相田百合子・福江誠・井上明・原田信男・服部幸應・千葉孝一・河合秀矩・仲田雅博・太田達・南部ユンクィアンしず子・大平幸子・中川純一・海野岩美・鈴木良昌・山本知子；分担執筆，相田百合子，大迫一史，他280名 , 2010.04

    社団法人　全国調理師養成施設協会 , 主に水産加工に関する用語について分担した。 , 0-0

  • 『磯焼けを起こすウニ』 －生体・利用から藻場回復まで－

    編者, 藤田大介・野口裕二・桑原久実; 分担執筆, 青田　徹，安部基温，小井隆生，石井里香，伊勢諭至，伊藤祐子，乾　政秀，岩橋好敏，上田幸雄，鵜沼辰哉，大迫一史，大塚英治，大村浩之，沖　大樹，金丸彦一郎，金子健司，川井唯史，川俣　茂，完山　暢，桐原慎二，鈴木寛人，田井野清也，田川宮子，高崎有美子，豊原哲彦，橋本紀夫，藤田種美，藤原孝行，三國康二，宮田　勉，松村　航，村田裕子，本松敬一郎，森島義明，八谷光介，横山　純，綿貫　啓 , 2008.03

    株式会社　成山堂書店 , 第8章「ウニを利用する」，第3節「アオサをウニの餌にする」を分担した。 , 236-241

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Grant-in-Aid for Scientific Research 【 display / non-display 】

  • Development of kamaboko gel from small anchovy

    Project Period (FY)： 2019/04  -  2022/03  Investigator(s): 大迫 一史

    Grant-in-Aid for Scientific Research(C)  Principal Investigator  19K06233 

  • Utilaization of isopod as a foodstuff

    Project Period (FY)： 2016/04  -  2019/03  Investigator(s): Kazufumi Osako

    Grant-in-Aid for Scientific Research(C)  Principal Investigator  16K07869 

    To utilize isopod Bathynomus doederleinii as a foodstuff, recovering method of protein from isopod, gel-forming ability of recovered protein, endogenous protease of recovered protein, and allergen were investigated. The protein with relatively higher functionality could be obtained by salt water treatment method. Although the gel-forming ability of recovered protein was somewhat lower than that of fish meat, recovered meat from isopod was assumed to be utilized as a raw material of kamaboko. The somewhat lower gel-forming ability is possibly caused by metallo-type protease and serine-type protease. However, isopod was clarified to contain tropomyosin which is an allergen of crustaceans. The further study is needed to reduce the amount of allergen including tropomyosin.

  • 魚鱗ゼラチンからの可食性フィルムの開発

    Project Period (FY)： 2013/04  -  2016/03 

    Grant-in-Aid for Scientific Research(C)  Principal Investigator  25450302 

  • A study on the mixed use of fish protein and fish oil

    Project Period (FY)： 2012/04  -  2015/03 

    Grant-in-Aid for Scientific Research(C)  Co-Investigator  24580300 

  • オボアルブミンのプロテア－ゼインヒビタ－効果に関する研究

    Project Period (FY)： 2010/04  -  2013/03 

    Grant-in-Aid for Scientific Research(C)  Principal Investigator  22580220 

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Lesson Subject 【 display / non-display 】

  • Lesson Subject（Undergraduate）

    Biochemistry Ⅰ

  • Food Processing

  • Lesson Subject（Graduate School）

    Advanced Chemistry of Food Quality Designing

  • Food Processing Technology

  • Special Seminar in Food Technology

  • Research in Food Technology

  • Advanced Research in Advanced Food Science and Technology

  • Trans-laboratory Internship of Food Science and TechnologyⅠ

  • Trans-laboratory Internship of Food Science and TechnologyⅡ

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