KAZUFUMI Osako 大迫一史

… Alternative Names

大迫一史オオサコカズフミ

OSAKO Kazufumi 大迫一史

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Researcher Number	00452045
Other IDs
Affiliation (Current)	2025: 東京海洋大学, 学術研究院, 教授
Affiliation (based on the past Project Information) *help	2016 – 2023: 東京海洋大学, 学術研究院, 教授 2015: 東京海洋大学, その他部局等, 准教授 2014: 東京海洋大学, 大学院海洋科学技術研究科, 准教授 2012 – 2014: 東京海洋大学, 海洋科学技術研究科, 准教授 2010 – 2011: 東京海洋大学, 海洋科学部, 准教授 2008: 東京海洋大学, 海洋科学部, 准教授
Review Section/Research Field	Principal Investigator Basic Section 40040:Aquatic life science-related / Aquatic life science / Fisheries chemistry Except Principal Investigator Fisheries chemistry
Keywords	Principal Investigator かまぼこ / 水産練り製品 / L-アラニン / 蒲鉾 / 間欠滅菌法 / 魚肉ゲル / 低利用資源 / タンパク質回収 / 有効利用 / 低未利用 … More / カタクチイワシ / 水産食品加工・貯蔵 / オオグソクムシ / 魚鱗 / コラーゲン / ゼラチン / プロテアーゼインヒビター / 卵白 / オボアルブミン … More Except Principal Investigator 融点 / 乳化 / すり身 / 魚肉ソーセージ / 酸化安定性 / 乳化安定性 / 凍結解凍 / 加熱ゲル形成能 / 微粒化 / 魚油 / 魚肉すり身 / 酸性プロテアーゼ / 加工残滓 / クロカジキ / 可塑剤 / 変色 / 酸素透過性 / 抗酸化性 / 冷凍すり身 / 魚肉タンパク質 / 可食性フィルム / 生分解性フィルム Less

間欠滅菌法（Tyndallization）の水産練り製品への応用に関する研究Principal Investigator
- Principal Investigator
  
  大迫一史
- Project Period (FY)
  2022 – 2024
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Review Section
  
  Basic Section 40040:Aquatic life science-related
- Research Institution
  Tokyo University of Marine Science and Technology
Development of kamaboko gel from small anchovyPrincipal Investigator
- Principal Investigator
  
  Kazufumi Osako
- Project Period (FY)
  2019 – 2021
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Review Section
  
  Basic Section 40040:Aquatic life science-related
- Research Institution
  Tokyo University of Marine Science and Technology
Utilaization of isopod as a foodstuffPrincipal Investigator
- Principal Investigator
  
  Kazufumi Osako
- Project Period (FY)
  2016 – 2018
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Aquatic life science
- Research Institution
  Tokyo University of Marine Science and Technology
Development of edible film from horse mackerel scale gelatinPrincipal Investigator
- Principal Investigator
  
  Kazufumi Osako
- Project Period (FY)
  2013 – 2015
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Aquatic life science
- Research Institution
  Tokyo University of Marine Science and Technology
A study on the mixed use of fish protein and fish oil
- Principal Investigator
  
  OKAZAKI Emiko
- Project Period (FY)
  2012 – 2014
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Fisheries chemistry
- Research Institution
  Tokyo University of Marine Science and Technology
The study on the ovalbumin as a protease inhibitorPrincipal Investigator
- Principal Investigator
  
  KAZUFUMI Osako
- Project Period (FY)
  2010 – 2012
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Fisheries chemistry
- Research Institution
  Tokyo University of Marine Science and Technology
Development of biodegradable and edible films from seafood processing waste
- Principal Investigator
  
  TANAKA Munehiko
- Project Period (FY)
  2007 – 2008
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Fisheries chemistry
- Research Institution
  Tokyo University of Marine Science and Technology

All 2021 2020 2018 2017 2015 2014 2012 2010 2009 Other

All Journal Article Presentation

[Journal Article] A comparative study of physicochemical properties of recovered protein from Japanese anchovy (<i>Engraulis japonicus</i>) isolated by various recovery methods2021
- Author(s)
  Nonthacha THANATHORNVARAKUL, Asada JIARPINIJNUN, Emiko OKAZAKi, Jie-Ting GENG, Kigen TAKAHASHI, and Kazufumi OSAKO
- Journal Title
  
  FSTR
  
  Volume: 27 Issue: 1 Pages: 121-129
- DOI
  10.3136/fstr.27.121
- NAID
  130007995631
- ISSN
  1344-6606, 1881-3984
- Language
  English
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-19K06233
[Journal Article] Isolation and characterization of acid-soluble collagen from the scales of marine fishes from Japan and Vietnam2014
- Author(s)
  Le Thi Minh Thuy, Emiko Okazaki, Kazufumi Osako
- Journal Title
  
  Food Chemistry
  
  Volume: 149 Pages: 264-270
- DOI
  10.1016/j.foodchem.2013.10.094
- Data Source
  KAKENHI-PROJECT-25450302
[Journal Article] Properties of gelatin film from horse mackerel (Trachurus japonicus) scale.2014
- Author(s)
  T. Le, H. Maki, K. Takahashi, E. Okazaki, K. Osako
- Journal Title
  
  Journal of Food Science
  
  Volume: 80(4) Issue: 4 Pages: 734-741
- DOI
  10.1111/1750-3841.12806
- Peer Reviewed / Acknowledgement Compliant
- Data Source
  KAKENHI-PROJECT-25450302
[Journal Article] Effect of organic salts on setting gels and their corresponding acids on kamaboko gels prepared from squid Todarodes pacificus mantle muscle.2012
- Author(s)
  B. Techaratanakrai, E. Okazaki, K. Osako
- Journal Title
  
  Fisheries Science
  
  Volume: 78 Issue: 3 Pages: 707-715
- DOI
  10.1007/s12562-012-0475-7
- NAID
  10030313797
- Data Source
  KAKENHI-PROJECT-22580220
[Journal Article] Effect of organic salts on setting gels and their corresponding acids on kamaboko gels prepared from squid Todarodes pacificus mantle muscle2012
- Author(s)
  B. Techaratanakrai・岡崎惠美子・大迫一史
- Journal Title
  
  Fisheries Science
  
  Volume: 78巻 Pages: 707-715
- NAID
  10030313797
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-22580220
[Journal Article] 可食性すり身フィルムの保存中における性状変化2009
- Author(s)
  翁武銀、大迫一史、田中宗彦
- Journal Title
  
  日本食品保蔵科学会誌 35
- NAID
  10029726389
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-19580234
[Journal Article] 可食性すり身フィルムの酸素透過性および抗酸化能2009
- Author(s)
  翁武銀、大迫一史、田中宗彦
- Journal Title
  
  Fisheries Science 75
  
  Pages: 233-240
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-19580234
[Presentation] Effect of recovery methods on biochemical characteristics of recovered protein from Japanese anchovy2021
- Author(s)
  3.Nonthacha Thanathornvarakul, Jie-Ting Geng and Kazufumi Osako
- Organizer
  2021 Spring Meeting of Japanese Society of Fisheries Science
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-19K06233
[Presentation] Classification of residual protease in recovered protein from Japanese anchovy (Engraulis japonicus) using salt water treatment2020
- Author(s)
  Nonthacha Thanathornvarakul, Kigen Takahashi, Kazufumi Osako*
- Organizer
  2020 FOOD INNOVATION ASIA CONFERENCE 2020
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-19K06233
[Presentation] オオグソクムシトロポミオシンの潜在的アレルゲン性とcDNAクローニング2018
- Author(s)
  岩川織奈、嶋倉邦嘉、紀藤圭治、大迫一史、黒瀬光一
- Organizer
  第41回日本分子生物学会年会
- Data Source
  KAKENHI-PROJECT-16K07869
[Presentation] Study on the fatty acid compositions of deep-sea isopod Bathynomus doederleinii2017
- Author(s)
  T. Sawasaki, K. Takahashi, K. Kurose, E. Okazaki, K. Osako
- Organizer
  日本水産学会創立85周年記念国際シンポジウム
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-16K07869
[Presentation] The change of oxidative stability of fish oil emulsified in Surimi gel2015
- Author(s)
  Yuanpei GAO, Akihide TAKIGUCHI, Kazufumi OSAKO, Emiko OKAZAKI
- Organizer
  平成27年度日本水産学会春季大会
- Place of Presentation
  東京
- Year and Date
  2015-03-28
- Data Source
  KAKENHI-PROJECT-24580300
[Presentation] Effect of fish oil emulsified in surimi on the physicochemical properties of heat-induced surimi gel2014
- Author(s)
  Huynh Thi Thu Huong, Kazufumi Osako and Emiko Okazaki
- Organizer
  SHOU-TUMSAT Joint symposium on more efficient utilization of marine bi0-resource
- Place of Presentation
  上海海洋大学
- Year and Date
  2014-11-06
- Data Source
  KAKENHI-PROJECT-24580300
[Presentation] Effects of emulsification of various kinds of oil having different melting points on the gel properties of heat-induced surimi gels2014
- Author(s)
  Huynh Thi Thu Huong, Reo Ito, Naho Nakazawa, Yusuke Kakizaki, Kazuya Shirota, Tsutomu Hashimoto, Kazufumi Osako and Emiko Okazaki
- Organizer
  平成26年度日本水産学会秋季大会
- Place of Presentation
  博多
- Year and Date
  2014-09-20
- Data Source
  KAKENHI-PROJECT-24580300
[Presentation] The effects of egg white on the aptitude of pink shrimp as a raw material for kamaboko product2010
- Author(s)
  H.Amemiya, M.Tanaka, S.Klomklao, K.Osako
- Organizer
  5th International conference on innovations in Food and Bioprocess Technology
- Place of Presentation
  Bangkok, Thailand
- Year and Date
  2010-12-07
- Data Source
  KAKENHI-PROJECT-22580220
[Presentation] The effects of egg white on the aptitude ofpink shrimp as a raw material for kamaboko product2010
- Author(s)
  雨宮弘和・田中宗彦・S. Klomklao・大迫一史
- Organizer
  5th International conference on innovations in Food and Bioprocess Technology
- Place of Presentation
  Bangkok, Thailand(タイ、バンコク)
- Year and Date
  2010-10-20
- Data Source
  KAKENHI-PROJECT-22580220
[Presentation] 凍結解凍による魚油と魚肉すり身の混合物の魚油分離に及ぼすポリオール添加の影響
- Author(s)
  植木由香・大迫一史・岡崎惠美子
- Organizer
  2012年度日本冷凍空調学会年次大会
- Place of Presentation
  北海道工業大学
- Data Source
  KAKENHI-PROJECT-24580300
[Presentation] 乾燥温度がマアジの鱗由来ゼラチンフィルムの性状に与える影響
- Author(s)
  中川樹里，Le Thi Minh Thuy，岡﨑惠美子，大迫一史
- Organizer
  平成27年度日本水産学会春季大会
- Place of Presentation
  東京
- Year and Date
  2015-03-27 – 2015-03-31
- Data Source
  KAKENHI-PROJECT-25450302
[Presentation] Changes in physical properties and protein solubility of heat-induced surimi gel prepared by emulsification with fish oil
- Author(s)
  Huynh Thi Thu Huong, Reo Ito, Naho Nakazawa, Seiji Noda, Kazufumi Osako and Emiko Okazaki
- Organizer
  平成26年度日本水産学会春季大会
- Place of Presentation
  北海道大学（函館）
- Data Source
  KAKENHI-PROJECT-24580300

1. TANAKA Munehiko (80092592)

# of Collaborated Projects: 1 results

# of Collaborated Products: 2 results
2. OKAZAKI Emiko (40371851)

# of Collaborated Projects: 1 results

# of Collaborated Products: 5 results
3. 黒瀬光一 (30280754)

# of Collaborated Projects: 1 results

# of Collaborated Products: 2 results
4. WENG Wuyin

# of Collaborated Projects: 1 results

# of Collaborated Products: 2 results
5. SOOTTAWAT Benjakul

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
6. WONNOP Visessanguan

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
7. AKKASIT Jongjareonrak

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results

KAZUFUMI Osako 大迫 一史

大迫 一史 オオサコ カズフミ

OSAKO Kazufumi 大迫 一史

Research Projects

Research Products

Co-Researchers

間欠滅菌法（Tyndallization）の水産練り製品への応用に関する研究Principal Investigator

Principal Investigator

Project Period (FY)

Research Category

Review Section

Research Institution

Development of kamaboko gel from small anchovyPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Review Section

Research Institution

Utilaization of isopod as a foodstuffPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Development of edible film from horse mackerel scale gelatinPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

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

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

The study on the ovalbumin as a protease inhibitorPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Development of biodegradable and edible films from seafood processing waste

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

[Journal Article] A comparative study of physicochemical properties of recovered protein from Japanese anchovy (<i>Engraulis japonicus</i>) isolated by various recovery methods2021

Author(s)

Journal Title

DOI

NAID

ISSN

Language

Data Source

[Journal Article] Isolation and characterization of acid-soluble collagen from the scales of marine fishes from Japan and Vietnam2014

Author(s)

Journal Title

DOI

Data Source

[Journal Article] Properties of gelatin film from horse mackerel (Trachurus japonicus) scale.2014

Author(s)

Journal Title

DOI

Data Source

[Journal Article] Effect of organic salts on setting gels and their corresponding acids on kamaboko gels prepared from squid Todarodes pacificus mantle muscle.2012

Author(s)

Journal Title

DOI

NAID

Data Source

[Journal Article] Effect of organic salts on setting gels and their corresponding acids on kamaboko gels prepared from squid Todarodes pacificus mantle muscle2012

Author(s)

Journal Title

NAID

Data Source

[Journal Article] 可食性すり身フィルムの保存中における性状変化2009

Author(s)

Journal Title

KAZUFUMI Osako 大迫一史

大迫一史オオサコカズフミ

OSAKO Kazufumi 大迫一史

[Presentation] オオグソクムシトロポミオシンの潜在的アレルゲン性とcDNAクローニング2018