Wakamatsu Junichi 若松純一

… Alternative Names

Wakamatsu Jun-ichi 若松純一

WAKAMATSU Jun-ichi 若松純一

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Researcher Number	30344493
Other IDs
External Links
Affiliation (Current)	2025: 北海道大学, 農学研究院, 教授
Affiliation (based on the past Project Information) *help	2021 – 2023: 北海道大学, 農学研究院, 准教授 2020: 北海道大学, 北方生物圏フィールド科学センター, 准教授 2016 – 2018: 北海道大学, 北方生物圏フィールド科学センター, 准教授 2014: 北海道大学, 大学院農学研究院, 准教授 2012 – 2014: 北海道大学, 学内共同利用施設等, 准教授 … More 2012 – 2013: 北海道大学, 北方生物圏フィールド科学センター, 准教授 2011: 北海道大学, (連合)農学研究科(研究院), 助教 2008 – 2010: Hokkaido University, 大学院・農学研究院, 助教 2006: 北海道大学, 大学院農学研究院, 助手 2002 – 2005: 北海道大学, 大学院・農学研究科, 助手 Less
Review Section/Research Field	Principal Investigator Zootechnical science/Grassland science / Basic Section 42010:Animal production science-related / Animal production science Except Principal Investigator Zootechnical science/Grassland science / Zootechnical science/Grassland science / Basic Section 42010:Animal production science-related
Keywords	Principal Investigator 食肉製品 / 亜鉛プロトポルフィリンIX / 色調 / 安全性 / 亜鉛 / 色 / パルマハム / 発色剤 / 乳酸菌 / 細菌 … More / 微生物 / 褐色脂肪組織 / 体熱産生能 / 体熱産生 / ペプチド / 食肉 / 食品添加物 / pH / 栄養 / 食肉制品 / プロトポルフィリンIX / ヘム … More Except Principal Investigator 捕獲後の処理 / 品質基準 / 個体の属性 / 本当に美味しいシカ肉 / 安定同位体比 / 生息環境 / 年齢 / けん吊方法 / 極限pH / 肉質 / ニホンジカ / skeletal muscle / extracellular matrix / proliferation / muscle cell / decorin / myostatin / 増殖・分化 / 骨格筋 / 増殖 / 細胞外マトリックス / 筋細胞 / デコリン / ミオスタチン / length of myosin rod / thick filament / Myosin monomer / L-histidine / a low ionic strength neutralsolution / myosin / Water-soluble myofibrillar proteins / 超音波処理 / ATPase活性 / 水可溶化 / 筋原線維 / フィラメントネットワーク / 溶解性 / 生理的条件 / 尾部長 / ヒスチジン / 中性低イオン強度 / ミオシン / 水溶化 / 筋原線維タンパク質 / 亜鉛 / 肉 / ブロイラー / 鶏肉 / 肉色 / ニワトリ / 機能性物質 / アミノ酸 / タンパク質 / 食肉 / 生理活性 / ペプチド / 食肉タンパク質 / 水熱反応 / 亜臨界水 Less

シカ肉の科学的根拠に基づく品質基準と適切な取り扱い手法の確立
- Principal Investigator
  
  松浦友紀子
- Project Period (FY)
  2022 – 2024
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Review Section
  
  Basic Section 42010:Animal production science-related
- Research Institution
  Forest Research and Management Organization
Development of color improvement technique of meat products by using bacteria with high ZnPP-forming abilityPrincipal Investigator
- Principal Investigator
  
  Wakamatsu Jun-ichi
- Project Period (FY)
  2020 – 2022
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Review Section
  
  Basic Section 42010:Animal production science-related
- Research Institution
  Hokkaido University
Studies on chicken and sheep meat peptides which contribute to activation of brown adipose tissue and raise body temperature after consumptionPrincipal Investigator
- Principal Investigator
  
  WAKAMATSU Jun-ichi
- Project Period (FY)
  2016 – 2018
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Animal production science
- Research Institution
  Hokkaido University
Improvement of chicken meat production by dietary zinc compounds
- Principal Investigator
  
  HONDA Kazuhisa
- Project Period (FY)
  2012 – 2014
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Zootechnical science/Grassland science
- Research Institution
  Kobe University
Effect of zinc protoporphyrin IX on the qualities of meat products without nitrite/nitratePrincipal Investigator
- Principal Investigator
  
  WAKAMATSU JUN-ICHI
- Project Period (FY)
  2011 – 2013
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Zootechnical science/Grassland science
- Research Institution
  Hokkaido University
Studies on mechanism by which zinc protoporphyrin IX is formed in meat product and its applicationsPrincipal Investigator
- Principal Investigator
  
  WAKAMATSU Jun-ichi
- Project Period (FY)
  2008 – 2010
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Zootechnical science/Grassland science
- Research Institution
  Hokkaido University
亜臨界水・水熱反応を用いた食肉資源のネオプロセシングに関する基礎的研究
- Principal Investigator
  
  NISHIMURA Takanori
- Project Period (FY)
  2004 – 2005
- Research Category
  
  Grant-in-Aid for Exploratory Research
- Research Field
  
  Zootechnical science/Grassland science
- Research Institution
  Hokkaido University
伝統的乾塩漬食肉製品中のヘム色素の亜鉛置換に関する研究Principal Investigator
- Principal Investigator
  
  若松純一
- Project Period (FY)
  2004 – 2006
- Research Category
  
  Grant-in-Aid for Young Scientists (B)
- Research Field
  
  Zootechnical science/Grassland science
- Research Institution
  Hokkaido University
Moduration of myostatin activity through extracellular matrix
- Principal Investigator
  
  NISHIMURA Takanori
- Project Period (FY)
  2002 – 2004
- Research Category
  
  Grant-in-Aid for Scientific Research (B)
- Research Field
  
  Zootechnical science/Grassland science
- Research Institution
  Hokkaido University
The study on the mechanism of solubilization of myofibrillar proteins in water
- Principal Investigator
  
  HATTORI Akihito
- Project Period (FY)
  2001 – 2003
- Research Category
  
  Grant-in-Aid for Scientific Research (B)
- Research Field
  
  Zootechnical science/Grassland science
- Research Institution
  Hokkaido University

[Journal Article] High ZnPP-forming food-grade lactic acid bacteria as a potential substitute for nitrite/nitrate to improve the color of meat products2021
- Author(s)
  Kauser-Ul-Alam Md.、Hayakawa Toru、Kumura Haruto、Wakamatsu Jun-ichi
- Journal Title
  
  Meat Science
  
  Volume: 176 Pages: 108467-108467
- DOI
  10.1016/j.meatsci.2021.108467
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-20K06356
[Journal Article] Lactococcus lactis subsp. cremoris Produces Zinc Protoporphyrin IX Both Aerobically and Anaerobically and Improves the Bright Red Color of Fermented Meat Products2020
- Author(s)
  Kauser-Ul-Alam Md.、Toba Yu、Hioki Shoji、Hayakawa Toru、Kumura Haruto、Wakamatsu Jun-ichi
- Journal Title
  
  Foods
  
  Volume: 9 Issue: 11 Pages: 1583-1583
- DOI
  10.3390/foods9111583
- Peer Reviewed / Open Access
- Data Source
  KAKENHI-PROJECT-20K06356
[Journal Article] Nitric oxide inhibits the formation of zinc protoporphyrin IX and protoporphyrin IX.2010
- Author(s)
  Wakamatsu J., Hayashi N., Nishimura T., Hattori A.
- Journal Title
  
  Meat Science 84
  
  Pages: 125-128
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-20580288
[Journal Article] 生ハムの聖地、パルマを訪れて2010
- Author(s)
  若松純一
- Journal Title
  
  北海道畜産学会会報 52
  
  Pages: 67-70
- Data Source
  KAKENHI-PROJECT-20580288
[Journal Article] 生ハムの都、パルマ滞在記2010
- Author(s)
  若松純一
- Journal Title
  
  食肉の科学 51
  
  Pages: 25-30
- NAID
  10027222912
- Data Source
  KAKENHI-PROJECT-20580288
[Journal Article] Formation of Zn protoporphyrin IX in Parma-like dry-cured ham without the addition of nitrate or nitrite.2009
- Author(s)
  Wakamatsu J., Uemura J., Odagiri H., Okui J., Hayashi N., Hioki S., Nishimura T., Hattori A.
- Journal Title
  
  Animal Science Journal. 80
  
  Pages: 198-205
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-20580288
[Journal Article] パルマハムに存在する赤色色素「亜鉛プロトポルフィリンIX」2008
- Author(s)
  若松純一
- Journal Title
  
  食肉の科学 49
  
  Pages: 157-170
- NAID
  10025348188
- Data Source
  KAKENHI-PROJECT-20580288
[Journal Article] Direct demonstration of the presence of zinc in the acetone-extractable red pigment from Parma ham.2007
- Author(s)
  Wakamatsu, J., Ito, T., Nishimura, T., Hattori, A.
- Journal Title
  
  Meat Science 76(2)
  
  Pages: 385-387
- Data Source
  KAKENHI-PROJECT-16780184
[Journal Article] Observation of the distribution of Zn protoporphyrin IX in Parma ham by using purple LED and image analysis.2006
- Author(s)
  Wakamatsu, J., Odagiri, H., Nishimura, T., Hattori, A.
- Journal Title
  
  Meat Science 74
  
  Pages: 594-599
- Data Source
  KAKENHI-PROJECT-16780184
[Patent] 乳酸菌を含有する亜鉛プロトポルフィリンＩＸ形成剤、並びにこれを用いた加工食品の色調改善方法及び製造方法2020
- Inventor(s)
  若松純一　他
- Industrial Property Rights Holder
  北海道大学
- Industrial Property Rights Type
  特許
- Industrial Property Number
  2020-131367
- Filing Date
  2020
- Data Source
  KAKENHI-PROJECT-20K06356
[Patent] 色調を改善した食肉製品の製造方法2005
- Inventor(s)
  若松純一他2名
- Industrial Property Rights Holder
  北海道大学
- Industrial Property Number
  2005-078332
- Filing Date
  2005-03-18
- Data Source
  KAKENHI-PROJECT-16780184
[Presentation] 様々な日数での骨盤懸吊が野生エゾシカ肉のかたさに及ぼす影響2023
- Author(s)
  山浦歩、浦田剛、松浦友紀子、早川徹・、玖村朗人、河合正人、近藤誠司、若松純一
- Organizer
  北海道畜産草地学会
- Data Source
  KAKENHI-PROJECT-22K05962
[Presentation] エゾシカ肉の消費拡大に向けた肉質の観点からの提案2023
- Author(s)
  若松純一
- Organizer
  北海道畜産草地学会
- Data Source
  KAKENHI-PROJECT-22K05962
[Presentation] 乳酸菌発酵ドライソーセージにおける亜鉛プロトポルフィリンIX形成と色調に及ぼす各種要因の影響2022
- Author(s)
  山之内海映、早川徹、玖村朗人、若松純一
- Organizer
  日本食肉科学会
- Data Source
  KAKENHI-PROJECT-20K06356
[Presentation] Effects of manufacturing conditions on zinc protoporphyrin IX formation in fermented dry sausage with Lactococcus lactis subsp. cremoris GB(A)-12022
- Author(s)
  M. Yamanouchi, H. Masumo, Y. Toba, T. Hayakawa, H. Kumura, J. Wakamatsu
- Organizer
  68th International Congress of Meat Science and Technology
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-20K06356
[Presentation] 体を温める食肉、冷やす食肉2017
- Author(s)
  若松純一
- Organizer
  第71回日本栄養・食糧学会大会（沖縄コンベンションセンター）　シンポジウム「 Meet the World of Meat!　～食肉のおいしさ・機能性・遺伝子制御の新展開～」
- Invited
- Data Source
  KAKENHI-PROJECT-16K08002
[Presentation] 食肉由来消化・吸収ペプチドの畜種による違い2017
- Author(s)
  中原健人・早川徹・玖村朗人・若松純一
- Organizer
  第122回日本畜産学会大会
- Place of Presentation
  神戸大学（兵庫県神戸市）
- Year and Date
  2017-03-29
- Data Source
  KAKENHI-PROJECT-16K08002
[Presentation] 発色剤無添加食肉性であるパルマハム中の新規色素、亜鉛プロトポルフィリンIXについて2014
- Author(s)
  若松純一
- Organizer
  日本畜産学会創立90周年記念講演
- Place of Presentation
  つくば国際会議場(つくば)
- Year and Date
  2014-03-28
- Data Source
  KAKENHI-PROJECT-23580362
[Presentation] 亜鉛プロトポルフィリンIX形成に及ぼす筋線維型の影響2013
- Author(s)
  下田啓介、西邑隆徳、若松純一
- Organizer
  第117回日本畜産学会大会
- Place of Presentation
  新潟大学(新潟)
- Year and Date
  2013-09-10
- Data Source
  KAKENHI-PROJECT-23580362
[Presentation] 酸の種類、pHおよび微生物が亜鉛プロトポルフィリンIX形成に及ぼす影響2012
- Author(s)
  川添穂高、白石阿紀子、若松純一、西邑隆徳
- Organizer
  日本畜産学会第115回大会
- Place of Presentation
  名古屋大学(名古屋)
- Year and Date
  2012-03-28
- Data Source
  KAKENHI-PROJECT-23580362
[Presentation] 発色剤無添加食肉製品で形成された水溶性ZnPP複合体は製造過程を通して変化しない2012
- Author(s)
  奥村好未、若松純一、西邑隆徳
- Organizer
  北海道畜産草地学会第1回大会
- Place of Presentation
  北海道大学(札幌)
- Year and Date
  2012-12-15
- Data Source
  KAKENHI-PROJECT-23580362
[Presentation] Effects of acidifiers, pH and microorganisms on the formation of zinc protoporphyrin IX in pork homogenate2012
- Author(s)
  Kawazoe, H., Shiraishi, A., Parolari, G., Nishimura, T. and Wakamatsu, J.
- Organizer
  58^<th> International Congress of Meat Science and Technology
- Place of Presentation
  Montreal (Canada)
- Year and Date
  2012-08-14
- Data Source
  KAKENHI-PROJECT-23580362
[Presentation] Form in which water-soluble zinc protoporphyrin IX (ZPP) exists in Parma ham.2008
- Author(s)
  Hayashi, N., Yamazaki, S., Kobayashi, M., Wakamatsu, J., Nishimura, T., Hattori, A.
- Organizer
  54th International Congress of Meat Science and Technology (ICoMST)
- Place of Presentation
  CapeTown, South Africa
- Data Source
  KAKENHI-PROJECT-20580288
[Presentation] 発色剤無添加食肉製品であるパルマハム中の新規色素，亜鉛プロトポルフィリンIXについて
- Author(s)
  若松純一
- Organizer
  日本畜産学会創立90周年記念講演
- Place of Presentation
  つくば国際会議場（つくば市）
- Invited
- Data Source
  KAKENHI-PROJECT-23580362
[Presentation] 酸の種類、pHおよび微生物が亜鉛プロトポルフィリンIX形成に及ぼす影響
- Author(s)
  川添穂高、白石阿紀子、若松純一、西邑隆徳
- Organizer
  日本畜産学会第115回大会
- Place of Presentation
  名古屋大学（名古屋市）
- Data Source
  KAKENHI-PROJECT-23580362
[Presentation] 亜鉛プロトポルフィリン IXの形成に及ぼす筋線維型の影響
- Author(s)
  下田啓介・西邑隆徳・若松純一
- Organizer
  第117回日本畜産学会大会
- Place of Presentation
  新潟大学（新潟市）
- Data Source
  KAKENHI-PROJECT-23580362
[Presentation] Effects of acidifiers, pH and microorganisms on the formation of zinc protoporphyrin IX in pork homogenate
- Author(s)
  H. Kawazoe, A. Shiraishi, G. Parolari, T. Nishimura and J. Wakamatsu
- Organizer
  58th International Congress of Meat Science and Technology
- Place of Presentation
  Hilton Montreal Bonaventure (Canada)
- Data Source
  KAKENHI-PROJECT-23580362
[Presentation] 発色剤無添加食肉製品で形成された水溶性 ZnPP 複合体は製造過程を通して変化しない
- Author(s)
  奥村好未・若松純一・西邑隆徳
- Organizer
  北海道畜産草地学会
- Place of Presentation
  北海道大学（札幌市）
- Data Source
  KAKENHI-PROJECT-23580362

1. NISHIMURA Takanori (10237729)

# of Collaborated Projects: 4 results

# of Collaborated Products: 3 results
2. HATTORI Akihito (50125027)

# of Collaborated Projects: 4 results

# of Collaborated Products: 3 results
3. HONDA Kazuhisa (40335427)

# of Collaborated Projects: 2 results

# of Collaborated Products: 0 results
4. MORI Tadashi (30230072)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
5. 辰巳隆一 (40250493)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
6. 松浦友紀子 (60374245)

# of Collaborated Projects: 1 results

# of Collaborated Products: 1 results
7. 中下留美子 (00457839)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
8. 亀井利活 (50794765)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results

Wakamatsu Junichi 若松 純一

Wakamatsu Jun-ichi 若松 純一

WAKAMATSU Jun-ichi 若松 純一

Research Projects

Research Products

Co-Researchers

シカ肉の科学的根拠に基づく品質基準と適切な取り扱い手法の確立

Principal Investigator

Project Period (FY)

Research Category

Review Section

Research Institution

Development of color improvement technique of meat products by using bacteria with high ZnPP-forming abilityPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Review Section

Research Institution

Studies on chicken and sheep meat peptides which contribute to activation of brown adipose tissue and raise body temperature after consumptionPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Improvement of chicken meat production by dietary zinc compounds

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Effect of zinc protoporphyrin IX on the qualities of meat products without nitrite/nitratePrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Studies on mechanism by which zinc protoporphyrin IX is formed in meat product and its applicationsPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

亜臨界水・水熱反応を用いた食肉資源のネオプロセシングに関する基礎的研究

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

伝統的乾塩漬食肉製品中のヘム色素の亜鉛置換に関する研究Principal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Moduration of myostatin activity through extracellular matrix

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

The study on the mechanism of solubilization of myofibrillar proteins in water

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

[Journal Article] High ZnPP-forming food-grade lactic acid bacteria as a potential substitute for nitrite/nitrate to improve the color of meat products2021

Author(s)

Journal Title

DOI

Data Source

[Journal Article] Lactococcus lactis subsp. cremoris Produces Zinc Protoporphyrin IX Both Aerobically and Anaerobically and Improves the Bright Red Color of Fermented Meat Products2020

Author(s)

Journal Title

DOI

Data Source

[Journal Article] Nitric oxide inhibits the formation of zinc protoporphyrin IX and protoporphyrin IX.2010

Author(s)

Journal Title

Data Source

Wakamatsu Junichi 若松純一

Wakamatsu Jun-ichi 若松純一

WAKAMATSU Jun-ichi 若松純一

[Presentation] 様々な日数での骨盤懸吊が野生エゾシカ肉のかたさに及ぼす影響2023

[Presentation] エゾシカ肉の消費拡大に向けた肉質の観点からの提案2023

[Presentation] 食肉由来消化・吸収ペプチドの畜種による違い2017