Papers - OSAKO Kazufumi

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

Comparison of acid‐soluble collagen characteristic from three important freshwater fish skins in Mekong Delta Region, Vietnam

Thi Minh Thuy Le, Van Muoi Nguyen, Thanh Truc Tran, Kigen Takahashi, Kazufumi Osako, , 2020.09

Food Biochemistry

A novel and simple non-thermal procedure for preparing low-pH-induced surimi gel from Alaska pollock (Theragra chalcogramma) using glucose oxidase

F Omura, K Takahashi, E Okazaki, K Osako , 2020.08

Food Chemistry

Effect of small granules in potato starch and wheat starch on quality changes of direct heated surimi gels after freezing

Ru Jia, Toyohiko Katano,Yasushi Yoshimoto,Yuanpei Gao, Naho Nakazawa, Kazufumi Osako, Emiko Okazaki , 2020.07

Food Hydrocolloids

Optimization of hydrolysis conditions for production of gelatin hydrolysates from shark skin byproduct and evaluation of their antioxidant activities

Kanokrat Limpisophon, Junichirou Shibata,Yuki Yasuda, Munehiko Tanaka, Kazufumi Osako , 2020.07

Journal of Aquatic Food Product Technology

Visualization of volatomic profiles for early detection of fungal infection on storage Jasmine brown rice using electronic nose coupled with chemometrics.

Asada Jiarpinijnun, Kazufumi Osako, Ubonrat Siripatrawan , 2020.06

Measurement

Mitigation of lipid oxidation in tuna oil using gelatin pouches derived from horse mackerel (Trachurus japonicus) scales and incorporating phenolic compounds

T Le, K Takahashi, E Okazaki, K Osako , 2020.06

LWT-Food Science and Technology

Characterization of PLA-P3,4HB active film incorporated with essential oil: Application in peach preservation.

Jinyong Jiang, Liang Gong, Qingfeng Dong, Yongfeng Kang, Kazufumi Osako, Li Li , 2020.05

Food Chemistry

The Physico-chemical Properties of Biodegradable Films from Lizardfish (Saurida wanieso) Viscera (Stomach and Intestines)

Ha Thi Nhu NGUYEN, Sheik Md. MONIRUZZAMAN, Kigen TAKAHASHI, Emiko OKAZAKI, Kazufumi OSAKO , 2020.03

Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers

Fish Oil Supplementation Improves the Quality of Frozen Sasa-kamaboko

Niu Liqiong, Suzuki Yoshihisa, Fukushima Hideto, Nakazawa Naho, Osako Kazufumi, Okazaki Emiko , 2020

Food Science and Technology Research

DOI

Textural Properties of Heat-induced Gels Prepared Using Different Grades of Alaska Pollock Surimi under Ohmic Heating

Nguyen Van-Thi, Park Jae W., Liqiong Niu, Nakazawa Naho, Osako Kazufumi, Okazaki Emiko , 2020

Food Science and Technology Research

DOI

4. Texture properties and saltiness efficiency of surimi-based product

OKAZAKI EMIKO, TRAN HANH THI MY, KOHYAMA KAORU, OSAKO KAZUFUMI , 2020

NIPPON SUISAN GAKKAISHI

DOI

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 , 2019.02

LWT-FOOD SCIENCE AND TECHNOLOGY

DOI

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 , 2019.01

FOOD CHEMISTRY

DOI

Characterization of Acid- and Pepsin-soluble Collagens Extracted from Scales of Carp and Lizardfish Caught in Japan, Bangladesh and Vietnam with a Focus on Thermostability

Moniruzzaman Sheik Md., Takahashi Kigen, Nesa Nur Un, Keratimanoch Sumate, Okazaki Emiko, Osako Kazufumi , 2019

Food Science and Technology Research

DOI

Prevention of the browning of dried Japanese common squid <i>Todarodes pacificus</i> by immersion in sodium citrate solution before drying

YAMASHITA SHOHEI, KAIDO TOSHIKI, KASUKAWA MASARU, TAKAHASHI KIGEN, OKAZAKI EMIKO, GENG JIETING, OSAKO KAZUFUMI , 2019

NIPPON SUISAN GAKKAISHI

DOI

The Physico-chemical Properties of Biodegradable Films from Lizardfish (<i>Saurida wanieso</i>) Viscera (Stomach and Intestines)

NGUYEN Ha Thi Nhu, MONIRUZZAMAN Sheik Md., TAKAHASHI Kigen, OKAZAKI Emiko, OSAKO Kazufumi , 2019

日本冷凍空調学会論文集

DOI

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 , 2018.12

FOOD CHEMISTRY

DOI

プロテアーゼ阻害剤を用いたツノナシオキアミEuphausia pacificaタンパク質回収中の自己消化抑制および回収物の加熱ゲル形成能改善.　

天野かよ, 髙橋希元, 岡﨑惠美子, 大迫一史 , 2018.09

日本水産学会誌

Identification and role of the taste-active components of dried Nori.　

T. Kawashima, T. Shirai, H. Matsuda, K. Osako, E. Okazaki , 2018.09

Japan Journal of Food Engineering

Effect of emulsifying stability of myofibrillar protein on the gel properties of emulsified surimi gel.

Y. Gao, H. Fukushima, S. Deng, R. Jia, K. Osako, E. Okazaki , 2018.09

Food Science & Nutrition

アルギン酸－ヨシキリザメ Prionace glauca 肉複合ゲルの性状.

齋藤俊樹, 髙橋希元, 天野かよ, 岡﨑惠美子,大迫一史 , 2018.09

日本食品工学会誌

ボラ Mugil cephalus卵脂質中のワックスエステルが脂質酸化に及ぼす影響.　

伊藤大輔, 髙橋希元, 渋谷緑, 岡﨑惠美子, 齊藤洋昭, 大迫一史 , 2018.09

日本冷凍空調学会論文集, 1–9.

Influence of various phenolic compounds on properties of gelatin film prepared from horse mackerel Trachurus japonicus scales.

T.Le, H. Maki, E. Okazaki, K. Osako, K. Takahashi , 2018.09

Journal of Food Science

漁獲後輸送方法の違いが茹でズワイガ二 Chionoecetes opilio 筋肉の品質に及ぼす影響.

渋谷緑，髙橋希元，中西聖代，秋元健夫，岡﨑惠美子，大迫一史 , 2018.09

日本水産学会誌

Effects of plasticizers on the properties of fish myofibrillar protein film

Kaewprachu Pimonpan, Osako Kazufumi, Rawdkuen Saroat , 2018.08

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

DOI

Sweet potato starch with low pasting temperature to improve the gelling quality of surimi gels after freezing

Jia Ru, Katano Toyohiko, Yoshimoto Yasushi, Gao Yuanpei, Watanabe Yuki, Nakazawa Naho, Osako Kazufumi, Okazaki Emiko , 2018.08

FOOD HYDROCOLLOIDS

DOI

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 , 2018.07

FOOD SCIENCE & NUTRITION

DOI

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 , 2018.07

JOURNAL OF FOOD SCIENCE

DOI

Characterization of fish myofibrillar protein film incorporated with catechin-Kradon extract

Kaewprachu Pimonpan, Osako Kazufumi, Rungraeng Natthakan, Rawdkuen Saroat , 2018.02

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

DOI

Characterization of fish myofibrillar protein film incorporated with catechin-Kradon extract.

P. Kaewprachu, K. Osako, N. Rungraeng, S. Rawdkuen , 2018.01

International Journal of Biological Macromolecules

Quality of Kapi, Salted Shrimp Paste of Thailand, Inoculated with Bacillus spp. K-C3

Pongsetkul Jaksuma, Benjakul Soottawat, Sumpavapol Punnanee, Vongkamjan Kitiya, Osako Kazufumi , 2018

JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY

DOI

Quality Changes of Commercial Surimi-based Products after Frozen Storage

JIA Ru, EGUCHI Mami, DING Wei, NAKAZAWA Naho, OSAKO Kazufumi, OKAZAKI Emiko , 2018

日本冷凍空調学会論文集

DOI

Hardening of Salmon Egg Products Made from Fresh and Frozen Eggs

UEDA Tomohiro, SAITOH Yukiko, OSAKO Kazufumi, OKAZAKI Emiko , 2018

日本冷凍空調学会論文集

DOI

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 , 2018

FOOD SCIENCE AND TECHNOLOGY RESEARCH

DOI

"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 , 2018

FOOD SCIENCE AND TECHNOLOGY RESEARCH

DOI

The Property of Sodium Alginate - Blue Shark <i>Prionace Glauca</i> Meat Composite Gel

SAITO Toshiki, TAKAHASHI Kigen, AMANO Kayo, OKAZAKI Emiko, OSAKO Kazufumi , 2018

Japan Journal of Food Engineering

DOI

Influence of transportation systems on the quality of boiled snow crab <i>Chionoecetes opilio</i> meat after capture

SHIBUYA MIDORI, TAKAHASHI KIGEN, NAKANISHI MASAYO, AKIMOTO TAKEO, OKAZAKI EMIKO, OSAKO KAZUFUMI , 2018

NIPPON SUISAN GAKKAISHI

DOI

板のりの呈味有効成分の同定と役割

川島 時英, 白井 隆明, 松田 寛子, 大迫 一史, 岡﨑 惠美子 , 2018

日本食品工学会誌

DOI

Effect of Wax Esters in the Lipids of Mullet <i>Mugil Cephalus</i> Roe on the Lipid Oxidation

ITO Daisuke, Kigen TAKAHASHI, SHIBUYA Midori, OKAZAKI Emiko, SAITO Hiroaki, OSAKO Kazufumi , 2018

Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers

DOI

Suppression of proteolysis of North Pacific krill <i>Euphausia pacifica</i> meat during protein recovery process to improve the thermal gel-forming ability of the recovered protein by using protease inhibitors

AMANO KAYO, TAKAHASHI KIGEN, OKAZAKI EMIKO, OSAKO KAZUFUMI , 2018

NIPPON SUISAN GAKKAISHI

DOI

Identification of cucumber-like odor compounds in hydrozoan jellyfish <i>Spirocodon saltatrix</i>

YOSHIDA YUUKA, IGARASHI AYAKO, TAKAHASHI KIGEN, OSAKO KAZUFUMI, NAGAI HIROSHI , 2018

NIPPON SUISAN GAKKAISHI

DOI

Comparative studies on autolysis and antioxidative properties of salted shrimp paste (Kapi) from Acetes vulgaris and Macrobrachium lanchesteri.

J. Pongsetkul, S. Benjakul, P. Sumpavapol, K. Osako, N. Faithong , 2017.10

Turkish Journal of Fisheries and Aquatic Sciences

The influence of proteases on the browning of dried squid products processed by air-drying.

JT. Geng, T. Kaido, M. Kasukawa, K.Takahashi , E. Okazaki, K. Osako , 2017.10

Food Research International

Changes in volatile compounds, ATP-related compounds and antioxidative properties of Kapi, produced from Acetes vulgaris, during processing and fermentation.

J. Pongsetkul, S. Benjakul, K. Vongkamjan, P. Sumpavapol, K. Osako, N. Faithong , 2017.10

Food Bioscience

Shelf life extension for bluefin tuna slices (Thunnus thynnus) wrapped with myofibrillar protein film incorporated with catechin-Kradon extract.

P. Kaewprachu, K. Osako, S. Benjakul, P. Suthiluk, S. Rawdkuen , 2017.10

Food Control

The effects of microbial transglutaminase on the properties of fish myofibrillar protein film.

P. Kaewprachu, K. Osako, W. Tongdeesoontorn, S. Rawdkuen , 2017.08

Food Packaging and Shelf Life

High arachidonic acid levels in the tissues of herbivorous fish species (Siganus fuscescens, Calotomus japonicus and Kyphosus bigibbus).

J. Asada, S. Benjakul, P. Akasith, J. Shibata, E. Okazakia, K. Osako , 2017.08

Lipids

塩溶解性を利用したツノナシオキアミEuphausia pacificaタンパク質の回収およびその加熱ゲル形成能.

天野かよ, 髙橋希元, 岡﨑惠美子, 大迫一史 , 2017.08

日本水産学会誌

Characterization of endogenous protease and the changes in proteolytic activity of Acetes vulgaris and Macrobrachium lanchesteri during kapi production.　

J. Pongsetkul, S. Benjakul, P. Sumpavapol, K. Osako, N. Faithong , 2017.08

Journal of Food Biochemistry

食品添加物を用いた等電点利用分画法によるツノナシオキアミEuphausia pacificaタンパク質の回収.

岡﨑樂, 髙橋希元, 天野かよ, 岡田涼汰, 遠藤雅人, 岡﨑惠美子, 大迫一史 , 2017.08

日本水産学会誌

解凍前温度処理が冷凍マサバScomber japonicus肉の嫌気的代謝および解凍後pHと血合肉色調に及ぼす影響

守谷圭介, 中澤奈穂, 大迫一史, 岡﨑 惠美子 , 2017.01

日本水産学会誌

Changes in lipids of shrimp (Acetes vulgaris) during salting and fermentation　

J. Pongsetkul, S. Benjakul, K. Vongkamjan, P. Sumpavapol, K. Osako , 2017.01

European Journal of Lipid Science and Technology

Microbiological and chemical changes of shrimp Acetes vulgaris during Kapi production

J. Pongsetkul, S. Benjakul, K. Vongkamjan, P. Sumpavapol, K. Osako , 2017.01

Journal of Food Science and Technology

オボアルブミンがスケトウダラすり身のゲル形成能に及ぼす影響.

武縄俊彦，髙橋希元，岡﨑惠美子，渋谷　緑， 大迫一史 , 2017.01

日本冷凍空調学会論文集

アルカリ塩水晒しによるアカアマダイBranchiostegus japonicus筋肉加熱ゲル形成能の改善

髙橋希元, 黒瀬光一, 岡﨑惠美子, 大迫一史 , 2017.01

日本水産学会誌

Mechanical, thermal and heat sealing properties of fish skin gelatin film containing palm oil and basil essential oil with different surfactants

P. Tongnuanchan, S. Benjakul, T. Prodpran, S. Pisuchpen, K. Osako , 2016.09

Food Hydrocolloids

Objective quality evaluation of commercial spicy pollack roe products in terms of mechanical and biochemical properties.

C. Chen, E. Okazaki, T. Suzuki, HTN. Nguyen, K. Osako , 2016.09

Food Science and Technology Research

Characterization of endogenous proteases from lizardfish (Saurida wanieso) viscera and associated salt-dependent properties.

C. Zhong, L. C. Sun, J. T. Geng, E. Okazaki, M. J. Cao, W. Y. Weng, K. Osako , 2016.09

International Food Research Journal

Effect of protein concentrations on the properties of fish myofibrillar protein based film compared with PVC film.

P. Kaewprachu, K. Osako, S. Benjakul, S. Rawdkuen , 2016.09

Journal of Food Science and Technology

Purification and characterization of trypsin inhibitor from yellowfin tuna (Thunnus albacores) roe.　

S. Klomklao, S. Benjakul, H. Kishimura, K. Osako, BK. Simpson , 2016.09

Journal of Food Biochemistry

Effect of various protease inhibitors on heat-induced myofibrillar protein degradation and gel-forming ability of red tilefish (Branchiostegus japonicus) meat.　

K. Takahashi, K. Kurose, E. Okazaki, K. Osako , 2016.09

LWT - Food Science and Technology

Properties of salted shrimp paste (Kapi) from acetes vulgaris as affected by postmortem storage prior to salting.

J. Pongsetkul, S. Benjakul, P. Sumpavapol, K. Osako, N. Faithong , 2016.08

Journal of Food Processing and Preservation

Textural improvement of salt-reduced Alaska pollack (Theragra chalcogramma) roe product by CaCl2.

C.Chen, E. Okazaki, K. Osako , 2016.08

Food Chemistry

Effects of pH on the fluorescence fingerprint of ATP.

Md. M. Rahman , M. Shibata, N. Nakazawa, T. Hagiwara, K. Osako, E. Okazaki , 2016.08

Journal of Air Condition and Refrigeration Engineering

OACIS Paper URL

Effect of post-mortem storage prior to salting on quality of salted shrimp paste (kapi) produced from macrobrachium lanchesteri.

J. Pongsetkul, S. Benjakul, P. Sumpavapol, K. Osako, N. Faithong , 2016.08

Carpathian Journal of Food Science & Technology

我が国の水産加工

大迫一史，高橋希元，天野かよ，渋谷緑 , 2016.08

調理食品と技術

卵白がホッコクアカエビPandalus eous筋肉の加熱ゲル形成能に及ぼす影響

高橋希元，板倉もね，雨宮弘和，岡崎惠美子，H. Nguyen，大迫一史 , 2016.03

日本水産学会誌

Trypsin inhibitor from yellowfin tuna (Thunnus albacores) roe: Effects on gel properties of surimi from bigeye snapper (Priacanthus macracanthus).　

S. Klomklao, S. Benjakul, H. Kishimura, K. Osako, B. K. Simpson , 2016.03

LWT - Food Science and Technology

Biodegradable protein-based films and their properties: A comparative study.　

P. Kaewprachu, K. Osako, S. Benjakul, W. Tongdeesoontorn, S. Rawdkuen , 2016.03

Packaging Technology and Science

Effects of α1/α2 ratios and drying temperatures on the properties of gelatin films prepared from tilapia (Tilapia zillii) skins.

S. Chen, L. Tang, G. Hao, W. Weng, K. Osako, M. Tanaka , 2016.03

Food Hydrocolloids

Mechanism study of high browning degree of mantle muscle meat from Japanese common squid Todarodes pacificus during air-drying

JT. Geng, T. Kaido, M. Kasukawa, C. Zhong, LC. Sun, E. Okazaki, K. Osako , 2015.08

Food Chemistry

Skipjack roe protein hydrolysate combined with tannic acid increases the stability of fish oil upon microencapsulation.

R. Intarasirisawat, S. Benjakul, W. Vissessanguan, S. Maqsood, K. Osako , 2015.08

European Journal of Lipid Science and Technology

Comparison of non-volatile taste-active components in fish sauce produced from lizardfish Saurida wanieso viscera under different conditions.

C. Zhong, M. Nakanishi, JT. Geng, E. Okazaki, MJ. Cao, WY. Weng, K. Osako , 2015.08

Fisheries Science

Properties of gelatin film from horse mackerel (Trachurus japonicus) scale.

T. Le, H. Maki, K. Takahashi, E. Okazaki, K. Osako , 2015.08

Journal of Food Science

Cryoprotective effect of gelatin hydrolysate from shark skin on denaturation of frozen surimi compared with that from bovine skin.

K. Limpisophon, H. Iguchi, M. Tanaka, Toru Suzuki, E. Okazaki, T. Saito, K. Takahashi, K. Osako , 2015.08

Fisheries Science

Effect of blend ratio and pH on the physical properties of edible composite films prepared from silver carp surimi and skin gelatin.

Z. Tao, WY Weng, MJ Cao, GM Liu, WJ Su, K. Osako, M. Tanaka , 2015.08

Journal of Food Science and Technology

Quality attributes of minced pork wrapped with catechin-lysozyme incorporated gelatin film.

P. Kaewprachu, K. Osako, S. Benjakul, S. Rawdkuen , 2015.08

Food Packaging and Shelf Life

からすみの製造工程におけるボラ卵の脂質性状の変化

伊藤大輔，高橋希元，岡�惠美子，A. Jiarpinijnun，齋藤洋昭，大迫一史 , 2015.08

日本水産学会誌

Physicochemical properties and film-forming ability of fish skin collagen extracted from different freshwater species.

L. Tang, S. Chen, W. Su, W. Weng, K. Osako, M. Tanaka , 2015.08

Process Biochemistry

Chemical compositions, sensory and antioxidative properties of salted shrimp paste (Ka-pi) in Thailand.

J. Pongsetkul, S. Benjakul, P. Sampavapol, K. Osako, N. Faithong , 2015.03

International Food Research Journal

Separation and characterization of alpha-chain subunits from tilapia (Tilapia zillii) skin gelatin using ultrafiltration

S. Chen, L. Tang, W. Su, W. Weng, K. Osako, M. Tanaka , 2015.03

Food Chemistry

ヨシキリザメPrionace glauca 筋肉の酢じめかまぼこ原料適性

齋藤俊樹，高橋希元，岡�惠美子，大迫一史 , 2015.03

日本食品工学会誌

Fixed‑bed degradation of histamine in fish sauce by immobilized whole cells of Natrinema gari BCC 24369

S. Chaikaew, P. Tepkasikul, G. M. Young, K. Osako, S. Benjakul, W. Visessanguan , 2015.03

Fisheries Science

Mechanical, barrier, optical properties and antimicrobial activity of edible films prepared from silver carp surimi incorporated with ɛ-polylysine.

W. Weng, Z. Tao, G. Liu, W. Su, K. Osako, M. Tanaka and MJ. Cao , 2014.09

Packaging Technology and Science

Development and characterisation of blend films based on fish protein isolate and fish skin gelatin.

Y-A. Arfat , S. Benjakul, T. Prodpran, K. Osako , 2014.09

Food Hydrocolloids

Autolysis of krill protein from North Pacific krill Euphausia pacifica during protein recovery via isoelectric solubilization/ Precipitation.

LC. Sun, YL. Chen, C. Zhong, E. Okazaki, MJ. Cao, WY. Weng, K. Osako , 2014.09

Fisheries Science

(in Chinese with English abstract)

W. Weng, F. Wu, K. Osako, W. Su , 2014.09

Transactions of the Chinese Society of Agricultural Machinery,

Isolation and characterization of acid-soluble collagen from the scales of marine fishes from Japan and Vietnam.

L. Thuy, E. Okazaki, K. Osako , 2014.09

Food Chemistry

魚肉の臭気成分と制御のポイント

大迫一史 , 2014.09

アクアネット

Chemical composition and physical properties of salted shrimp paste (Kapi) produced in Thailand.

J. Pongsetkul, S. Benjakul, P. Sampavapol, K. Osako, N. Faithong , 2014.08

International Aquatic Research

Effect of bitterns and constituent salts on the inosinate phosphatase activity in horse mackerel muscle.

H. Seki, K. Osako, N. Hamada-Sato , 2014.08

International Food Research Journal

ホッコクアカエビPandalus eousに含まれる内在性プロテアーゼが加熱ゲル形成能に及ぼす影響

橋希元， 雨宮弘和， 田中宗彦， S. Klomklao，岡�惠美子，大迫一史 , 2014.08

日本水産学会誌

Antioxidant properties of fractions isolated from blue shark (Prionace glauca) skin gelatin hydrolysates.

W. Weng, L. Tang, B. Wang, J. Chen, W. Su, K. Osako, M. Tanaka , 2014.08

Journal of Functional Foods

魚肉の臭気成分と制御のポイント

大迫一史 , 2014.08

アクアネット

Comparative study of proteins recovered from whole North Pacific krill Euphausia pacifica by acidic and alkaline treatment during isoelectric solubilization/precipitation.

LC. Sun, K. Kaneko, E. Okazaki, MJ. Cao, H. Ohwaki, WY. Weng, K. Osako , 2013.10

Fisheries Science

Dehydrated thermal treatment improving properties of edible films from tilapia skin gelatin. (in Chinese with English abstract)

W. Weng, F. Wu , K. Osako, W. Su , 2013.09

Transactions of the Chinese Society of Agricultural Engineering

Type and concentration of organic acids affect the properties of acid-induced surimi gels. (in Chinese with English abstract)

W. Zheng, W. Weng, S. Zhang, K. Osako , 2013.09

Oceanologia et Limnologia Sinica

スケトウダラ冷凍すり身から調製した生分解性フィルムの性状に及ぼすNaClおよび各種有機酸塩添加の影響.

鈴木遼, 牧広樹, A. Pornphatdetaudom, 古川麻美, 岡�惠美子, 大迫一史 , 2013.09

日本水産学会誌

Comparison of Chemical Composition and Textural Properties of Vinegar-cured and Thermal Commercial Kamaboko Gels.

C. Chen, Y. Yasuda, S. Abe, L. Sun, E. Okazaki, K. Osako , 2012.10

Journal of Air Condition and Refrigeration Engineering

Stability of the Physical Properties of Plasticized Edible Films from Squid (Todarodes pacificus) Mantle Muscle during Storage.

A. Leerahawong, M. Tanaka, E. Okazaki, K. Osako , 2012.06

Journal of Food Science

Stability of the Physical Properties of Plasticized Edible Films from Squid (Todarodes pacificus) Mantle Muscle during Storage

B. Techaratanakrai, E. Okazaki, K. Osako , 2012.06

Fisheries Science

Effects of koji fermented phenolic compounds on the oxidative stability of fish miso.

A. Giri, K. Osako, A. Okamoto, E. Okazaki, T. Ohshima , 2012.06

Journal of Food Science

Seasonal variations in free amino acid composition and taste aspects of black sea urchin, Diadema setosum, gonad.

K. Kaneko, H. Matsumoto, T. Shirai, M. Kamei, E. Okazaki, K. Osako , 2012.04

Food Science and Technology Research

Effects of plasticizer type and concentration on the physicochemical properties of edible film from squid Todarodes pacificus mantle muscle

A. Leerahawong, M. Tanaka, E. Okazaki, K. Osako , 2011.12

Fisheries Science

Edible film from squid (Todarodes pacificus) mantle muscle.

A. Leerahawong, R. Arii, M. Tanaka, K. Osako , 2011.12

Food Chemistry

Effect of meat washing on the development of impact odorants in fish miso prepared from spotted mackerel.

A. Giri, K. Osako, A. Okamoto, E. Okazaki, T. Ohshima , 2011.08

Journal of the Science of Food and Agriculture

Effect of setting conditions on mechanical properties　of acid-induced Kamaboko gel from squid Todarodes　pacificus mantle muscle meat.

B. Techaratanakrai, M. Nishida, Y. Igarashi, M. Watanabe, E. Okazaki, K. Osako , 2011.08

Fisheries Science

Effects of hypobaric and temperature-dependent storage on headspace aroma-active volatiles in common squid miso.

A. Giri, K. Osako, T. Ohshima , 2011.08

Food Research International

スケトウダラ冷凍すり身から調製した酢じめゲルの形成に及ぼす卵白添加の影響.

阿部周司，雨宮弘和，田中宗彦，K. Limpisophon，半田明弘，大迫一史 , 2011.08

日本水産学会誌

Antioxidative properties of aqueous and aroma extracts of squid miso prepared with Aspergillus oryzae-inoculated koji.

A. Giri, K. Osako, A. Okamoto, E. Okazaki, T. Ohshima , 2011.05

Food Research International

Type I collagen from the skin of ornate threadfin bream (Nemipterus hexodon): Characteristics and effect of pepsin hydrolysis.

S. Nalinanon, S. Benjakul., H. Kishimura, K. Osako , 2011.05

Food Chemistry

A heat-stable trypsin inhibitor in adzuki bean (Vigna angularis): effect of extraction media, purification and biochemical characteristics.

S. Klomklao, S. Benjakul, H. Kishimura, K. Osako, M. Tanaka , 2010.12

International Journal of Food Science and Technology,　

SPME technique for analyzing headspace volatiles in fish miso, a Japanese fish meat-based fermented product.

A. Giri, K. Osako, T. Ohshima , 2010.12

Bioscience, Biotechnology, and Biochemistry

Effect of salts and polyethylene glycols on the partitioning and recovery of trypsin from hybrid catfish viscera in aqueous two-phase systems.

S. Klomklao, S. Benjakul, H. Kishimura, K. Osako, M. Tanaka , 2010.12

Journal of Food Biochemistry

Characterisation of gelatin–fatty acid emulsion films based on blue shark (Prionace glauca) skin gelatin.

K. Limpisophon, M. Tanaka, K. Osako , 2010.12

Food Chemistry

Value-added use of mushroom ergothioneine as a colour stabiliser in processed fish meats

H. N. Bao, K. Osako, T. Ohshima , 2010.10

Journal of the Science of Food and Agriculture

Olfactometric characterization of aroma active compounds in fermented fish paste in comparison with fish sauce, fermented soy paste and sauce products.

A. Giri, K. Osako, A. Okamoto, T. Ohshima , 2010.10

Food Research International

アナアオサで痩せウニを育て，藻場を回復させよう！

大迫一史 , 2010.04

アクアネット

Chemical compositions and characterisation of skin gelatin from farmed giant catfish (Pangasianodon gigas)

A. Jongjareonrak, S. Rawdkuen, M. Chaijan, S. Benjakul, K. Osako, M. Tanaka , 2010.03

Food Science and Technology

Identification and characterisation of headspace volatiles of fish miso, a Japanese fish meat based fermented paste, with special emphasis on effect of fish species and meat washing.

A. Giri, K. Osako, T. Ohshima , 2010.03

Food Chemistry

Oxygen permeability and antioxidative properties of edible surimi films.

W. Weng , K. Osako, M. Tanaka , 2009.11

Fisheries Science

Effects of flavourzyme on yield and some biological activities of Mungoong, an extract paste from the cephalothorax of white shrimp.

S. Benjakul, W. Binsan, W. Visessanguan, K. Osako, M. Tanaka , 2009.11

Journal of Food Science

酢じめかまぼこ製造時における卵白添加と坐りの影響について

阿部周司，翁　武銀，田中宗彦，K. Limpisophon，大迫一史 , 2009.11

日本水産会誌

ガンガゼDiadema setosum生殖腺の呈味特性

金子浩大，白井隆明，田中宗彦，亀井正志，松本　仁，大迫一史 , 2009.11

日本水産会誌

Lipid characteristics of coastal migratory Sarda orientalis tissues.

K. Osako, H. Saito, W. Weng, K. Kuwahara, M. Tanaka , 2009.11

Fisheries Science

凍結魚肉の解凍条件が解凍後の魚肉に与える影響

阿部周司，大迫一史，渡辺　学，鈴木　徹 , 2009.11

日本冷凍空調学会論文集

Characterization of gelatin films prepared from under-utilized blue shark (Prionace glauca).

K. Limpisophon, M. Tanaka, W. Weng, S. Abe, K. Osako , 2009.11

Food Hydrocolloids

可食性フィルムの保存中における性状変化.

翁　武銀，大迫一史，田中宗彦 , 2009.11

日本食品保蔵科学会誌

Effect of raw materials on the extractive components and taste aspects of fermented fish paste: sakana miso.

A. Giri, K. Osako, T. Ohshima , 2009.11

Fisheries Science

OACIS Paper URL

Extractive components and taste aspects of fermented fish pastes and bean pastes prepared using different koji molds as starters.

A. Giri, K. Osako, T. Ohshima , 2009.11

Fisheries Science

OACIS Paper URL

たらこ原料としてのスケトウダラ卵の冷凍によるダメージ

内海優，渡辺学，大迫一史，白井隆明，鈴木徹 , 2009.03

日本冷凍空調学会誌

Biochemical properties of acid-soluble collagens extracted from the skins of underutilized fishes

I. Baea, K. Osatomi , A. Yoshida , K. Osako , A. Yamaguchi, K. Hara. , 2008.11

Food Chemistry

タイラギ浮遊幼生および着底稚貝の飼育(予報)

大橋智志，藤井明彦，鬼木 浩，大迫一史，前野幸男，吉越一馬 , 2008.11

水産増殖

Effect of endogenous acid proteinases on the properties of edible films prepared from Alaska pollack surimi

W. Weng, P. Y. Hamaguchi, K. Osako, M. Tanaka , 2007.11

Food Chemistry

天然イサキの死後変化に及ぼす保存温度の影響

岡本 昭，デイシー・アロヨ・モラ，濱田友貴，三浦勝貴，野中 健，桑原浩一，大迫一史，三嶋敏雄，新井博文，橘 勝康 , 2007.11

日本食品化学会誌

Differences of free amino acid composition between the testis and the ovary of the sea urchin Anthocidaris crassispina during gonadal development

K. Osako, A. Fujii, Y. Ruttanapornvareesakul, N. Nagano, K. Kuwahara, A. Okamoto , 2007.11

Fisheries Science

クマサルボウガイ浮遊幼生の成長，生残に対するマガキ卵磨砕物の添加効果

大橋智志，岩永俊介，大迫一史，古越一馬 , 2007.11

水産増殖

Properties of edible surimi film as affected by heat treatment of film-forming solution.

W. Weng, P. Y. Hamaguchi, K. Osako, M. Tanaka , 2007.11

Food Science and Technology Research

Confirmation of a new food chain utilizing geothermal energy: Unusual fatty acids of a deep-sea bivalve, Calyptogena phaseoliformis

H. Saito, K. Osako , 2007.11

Limnology and Oceanography

マアジ背肉の塩漬・乾燥処理時におけるトランスグルタミナーゼ製剤の添加効果

田中晴生, 長富潔, 柿澤有紀, 糸永麻未, 原研治, 大迫一史 , 2007.11

日本食品化学学会誌

養殖イサキの死後変化に及ぼす刺殺条件と保存温度の影響

岡本　昭, 濱田友貴, 三浦勝貴, 野中　健, 桑原浩一, 大迫一史, 三嶋敏雄, 橘　勝康 , 2006.11

日本水産学会誌

アイゴ，ワニエソ，マアジすり身の凍結貯蔵耐性に及ぼす糖添加の影響

川島　茜, 濱田友貴, 草野沙和, 大迫一史, 橘　勝康, 野征宣 , 2006.11

日本冷凍空調学会論文集

Free amino acid compositions of the gonad of the wild and cultured sea urchins Anthocidaris crassispina

K. Osako, T. Kiriyama, Y. Ruttanapornvareesakul, K. Kuwahara, A. Okamoto, N. Nagano , 2006.11

Aquaculture Science

Cryoprotective effects of shrimp head protein hydrolysate on gel forming ability and denaturation of lizardfish surimi during frozen storage

Y. Ruttanapornvareesakul, K. Somjit, A. Otsuka, K. Hara, K. Osatomi, K. Osako, O. Kongpun, Y. Nozaki , 2006.08

Fisheries Science

Docosahexaenoic acid levels in the lipids of spotted mackerel　Scomber australasicus

K. Osako, H. Saito, M. A. Hossain, K. Kuwahara, A. Okamoto , 2006.08

Lipids

Solubilization of myofibrils and inhibition of autolysis of squid mantle muscle by sodium-citrate

K. Kuwahara, K. Osako, A. Okamoto, K. Konno , 2006.08

Journal of Food Science

Year-round high arachidonic acid levels in herbivorous rabbit fish Siganus fuscescens tissues

K. Osako, H. Saito, K. Kuwahara, A. Okamoto , 2006.08

Lipids

「磯焼けの原因とされる魚類」の食品利用への展開

大迫一史 , 2006.08

フードリサーチ

Docosahexaenoic acid levels in the lipids of spotted mackerel　Scomber australasicus.

K. Osako, H. Saito, M. A. Hossain, K. Kuwahara, A. Okamoto , 2006.08

98th AOCS Annual Meeting and Expo- A Joint World Congress with the Japan Oil Chemists’ Society Abstract

Year-round comparatively high levels of both n-3 and n-6 series polyunsaturated fatty acids in herbivorous rabbit fish Siganus fuscescens tissues.

K. Osako, H. Saito, K. Kuwahara, A. Okamoto , 2006.08

98th AOCS Annual Meeting and Expo- A Joint World Congress with the Japan Oil Chemists’ Society Abstract

Effect of trehalose on the gel-forming ability, state of water and myofibril denaturation of horse mackerel Trachurus japonicus surimi during the frozen storage

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

Fisheries Science

Concentration-depend suppressive effect of shrimp head protein hydrolysate on dehydration-induced denaturation of lizardfish myofibrils

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

Bioresource Technology

The aptitude of the green alga Ulva pertusa as a diet for purple sea urchin Anthocidaris crassispina

K. Osako, M. A. Hossain, Y. Ruttanapornvareesakul, A. Fujii, K. Kuwahara, A. Okamoto, N. Nagano , 2005.08

Aquaculture Science

長崎産ボラ卵巣およびからすみの成分評価

伊藤克麿, 松嶋はるか, 野征宣, 大迫一史, 松林法寛 , 2005.08

日本水産学会誌

Year-round gelation characteristic of bassy chub Kyphosus lembus meat

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

Fisheries Science

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

Seasonal variations in gel– forming ability of rabbit fish

K. Osako, K. Kuwahara, Y. Nozaki , 2003.03

Fisheries Science

Chemical components and body color of horse mackerel caught in different areas

K. Osako, A. Yamaguchi, T. Kurokawa, K. Kuwahara, H. Saito, Y. Nozaki , 2002.08

Fisheries Science

シロアジ, クロアジおよびキアジの筋肉成分について

大迫一史 , 2002.08

水産開発

マアジ肉のゲル形成能の季節的変動の解明

大迫一史 , 2002.08

平成13年度水産研究成果情報

マアジ肉のかまぼこ形成能の季節的変動

大迫一史, 山口　陽, 清原　満, 野征宣 , 2001.08

日本水産学会誌

マアジ肉のかまぼこ形成能の季節的変動

大迫一史, 山口陽, 清原満 , 野征宣 , 2001.08

フードリサーチ

長崎県沿岸海域産マアジ体成分の季節変動.

大迫一史 , 2000.08

平成11年度水産研究成果情報

麺状わかめ製品の開発

大迫一史 , 2000.08

平成10年度水産研究成果情報

マナマコの加熱処理による物性の変化.

太田　聡, 大迫一史 , 1999.08

長崎県水産試験場研究報告