Research Interests 【 display / non-display 】

Research Interests 【 display / non-display 】

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Research Areas 【 display / non-display 】

Research Areas 【 display / non-display 】

Papers 【 display / non-display 】

Papers 【 display / non-display 】

• Effect of pH-shift and saltwater extraction methods on the protein properties of by-product from Japanese pearl oysters (Pinctada fucata martensii): Nutritional value and structural characteristics

  Jie-Ting Geng, Chan Zhong, Zu-Lin Guo, Rong-Hao Chen, Kodai Furukawa, Ya-Fang Shi , Hai-Yun Wu, Kazufumi Osako , 2025.08

  Journal of Food Composition and Analysis

  DOI

• Incorporation of egg white powder into the heat-induced gel from Peruvian hake (Merluccius gayi peruanus) surimi to improve gel properties

  Yafang Shi, Jie-Ting Geng, Chenxu Yang, Zulin Guo, Yuichi Yoshida, Kazufumi Osako , 2025.05

  Fisheries Science

• Chitin and chitosan from North Pacific krill (Euphausia Pacifica): Comparative study of conventional and microwave-assisted extraction methods and the potential use in chitosan film production.

  Manisin Lertjindaporn, Jie-Ting Geng, Sumate Keratimanoch, Ga-Yang Lee, Koki Ryo, Kazufumi Osako , 2025.03

  International journal of biological macromolecules

  DOI

• Chemical composition and functional properties of recovered protein from Japanese anchovy using different extraction methods

  Nonthacha Thanathornvarakul, Kigen Takahashi, Jie-Ting Geng, Kazufumi Osako , 2024.06

  Fisheries Science

  DOI

• Colorimetric indicator films based on carboxymethyl cellulose and anthocyanins as a visual indicator for shrimp freshness tracking.

  Pimonpan Kaewprachu, Chalalai Jaisan, Saroat Rawdkuen, Kazufumi Osako , 2024.06

  Heliyon

  DOI

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Books 【 display / non-display 】

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 】

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

• Studies on the application of intermittent sterilization (Tyndallization) to fish paste products

  Project Period (FY)： 2022/04  -  2025/03  Investigator(s): Osako Kazufumi

  Grant-in-Aid for Scientific Research(C)  Principal Investigator  22K05830 

  In order to obtain a high-quality fish paste product that can be stored for a long time, a manufacturing method for fish paste products using an intermittent sterilization method, the optimal processing conditions, and the effects of intermittent sterilization on the gel physical properties and physicochemical properties of proteins, as well as the effects on long-term storage were examined. As a result of the study, the optimal processing conditions for fish paste products were established, and compared them with those sterilized by retort, and found that kamaboko processed by the intermittent sterilization method showed superior physical properties. During long-term storage, no microbial growth was observed in either the intermittent-sterilized or retort-sterilized kamaboko gels. In addition, changes occurred in proteins and lipids during storage, but these are thought to be interrelated.

• Development of kamaboko gel from small anchovy

  Project Period (FY)： 2019/04  -  2022/03  Investigator(s): Kazufumi Osako

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

  With the aim of utilizing small-sized Japanese anchovy as a raw material for kamaboko, a protein recovery method, the gel-forming ability of the recovered protein, and endogenous protease of the anchovy were investigated. It was found that proteins could be recovered by the salt-water recovery method with retaining their functionalities. It was suggested that serine-type proteases mainly deteriorate gel formation of the recovered protein by degrading the proteins during the dehydration process. The gel-forming ability of the recovered proteins was also found to be enhanced by inhibition of serine proteases.

• 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 

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Lesson Subject 【 display / non-display 】

Lesson Subject 【 display / non-display 】