Papers - OSAKO Kazufumi

Quality aspect of fish sauce prepared from under- utilized fatty Japanese anchovy and rabbit fish

K. Osako, M. A. Hossain, K. Kuwahara, A. Okamoto, A. Yamaguchi, Y. Nozaki , 2005.08

Fisheries Science

低温貯蔵したアイゴのかまぼこ原料適性

川島　茜, 濱田友貴, 大迫一史, 橘　勝康, 野征宣 , 2005.08

日本冷凍空調学会論文集

Concentration dependent effect of shrimp head protein hydrolysate on freeze-induced denaturation of lizard fish myofibrillar protein during frozen storage

Y. Ruttanapornvareesakul, K. Hara, K. Osatomi, K. Osako, O. Kongpun, Y. Nozaki , 2005.08

Food Science and Technology Research

Effect of the protein hydrolysate from shrimp head on freeze-induced denaturation of fish myofibrillar protein

Y. Ruttanapornvareesakul, K. Hara, K. Osatomi, K. Osako, O. Kongpun, Y. Nozaki , 2005.08

Journal of Air Condition and Refrigeration Engineering, 22(2), 105–113.

High docosahexaenoic acid levels in both neutral and polar lipids of a highly migratory fish: Thunnus tonggol Bleeker

H. Saito, Y. Seike, H. Ioka, K. Osako, M. Tanaka, A. Takashima, J. M. Keriko, S. Kose, J. C. R. Souza , 2005.08

Lipids

マアジの肥満度と美味しさと加工原料適性の関係

大迫一史 , 2005.08

アクアネット

Seasonal variations in DHA levels of horse mackerel Trachurus japonicus

K. Osako, M. A. Hossain, K. Kuwahara, A. Okamoto, H. Saito , 2005.08

26th World Congress and Exhibition of the International Society for Fat Research (ISF) Abstracts

Lipid metabolism of starved horse mackerel (Trachurus japonicus).

K. Osako, K. Kuwahara, H. Saito, M. A. Hossain , 2005.08

26th World Congress and Exhibition of the International Society for Fat Research (ISF)

Concentration dependent effect of enzymatic fish protein hydrolysate on the state of water and denaturation of lizard fish (Saurida wanieso) myofibrills during dehydration

M. A. A. Khan, M. A. Hossain, K. Hara, K. Osatomi, T. Ishihara, K. Osako, Y. Nozaki , 2004.08

Food Science and Technology Research

Effect of shrimp head protein hydrolysates on the state of water and denaturation of fish myofibrils during dehydration

Y. Ruttanapornvareesakul, M. Ikeda, K. Hara, K. Osako, O. Kongpun, Y. Nozaki , 2004.08

Fisheries Science

The aptitude of sea lettuce (Ulva pertusa) as a diet for abalone, from a nutritional viewpoint

K. Osako, S. Ohashi, M. A. Hossain, K. Kuwahara, A. Okamoto, Y. Nozaki, M. Furukawa , 2004.08

Suisanzoshoku

Seasonal variations in taurine and histidine levels of horse mackerel caught in the East China Sea

K. Osako, T. Kurokawa, K. Kuwahara, Y. Nozaki , 2004.08

Fisheries Science

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

桑原浩一, 大迫一史, 今野久仁彦 , 2004.08

日本水産学会誌

冷凍トビウオから調製した落し身の加熱ゲル形成能

桑原浩一, 大迫一史, 野中　健, 川崎　学, 多比良純一 , 2004.08

長崎県水産試験場研究報告

Seasonal variation in docosahexaenoic acid content in horse mackerel caught in the East China Sea.

K. Osako, A. Yamaguchi, T. Kurokawa, K. Kuwahara, H. Saito, Y. Nozaki , 2003.08

Fisheries Science

Effect of proteolytic squid protein hydrolysate on the state of water and denaturation of lizardfish (Saurida wanieso) myofibrillar protein during freezing

M. A. Hossain, M. A. A. Khan, T. Ishihara, K. Hara, K. Osatomi, K. Osako, Y. Nozaki , 2003.08

Innovative Food Science and Emerging Technologies

Effect of starvation on lipid metabolism and stability of docosahexaenoic acid (DHA) contents in horse mackerel Trachurus japonicus tissues

K. Osako, K. Kuwahara, M. A. Hossain, H. Saito, Y. Nozaki , 2003.08

Lipids

Effect of squid protein hydrolysate on freeze-induced denaturation of lizardfish (Saurida wanieso) myofibrillar protein

M. A. Hossain, M. A. A. Khan, T. Ishihara, K. Hara, K. Osatomi, K. Osako, Y. Nozaki , 2003.08

Food Science and Technology Research

Effect of proteolytic squid protein hydrolysate on textural quality and denaturation of wanieso lizardfish (Saurida wanieso) surimi during frozen storage

M. A. Hossain, M. A. A. Khan, K. Osako, T. Ishihara, K. Hara, K. Osatomi, Y. Nozaki , 2003.08

Journal of Air Condition and Refrigeration Engineering

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

桑原浩一, 大迫一史 , 2003.08

日本水産学会誌