Tsukamasa Yasuyuki 塚正泰之

… Alternative Names

TSUKAMASA Yasuyuki 塚正泰之

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Researcher Number	90298943
Other IDs
Affiliation (Current)	2025: 近畿大学, 農学部, 名誉教授
Affiliation (based on the past Project Information) *help	2022 – 2023: 近畿大学, 農学部, 名誉教授 2021: 近畿大学, 農学部, 教授 2017 – 2019: 近畿大学, 農学部, 教授 2013 – 2015: 近畿大学, 農学部, 教授
Review Section/Research Field	Principal Investigator Basic Section 38050:Food sciences-related / Food science / Aquatic bioproduction science
Keywords	Principal Investigator マダイ / 魚肉 / メト化 / 品質 / 呈味成分 / アミノ酸 / うまみ / 官能評価 / イノシン酸 / グルタミン酸 … More / ブリ / 熟成 / NADase / 赤身魚 / メバチ / ドリップ / 温度変更処理 / シマアジ / マアジ / 冷蔵 / 解凍 / ｐH / ATP / NAD / 冷凍 / 吸収阻害 / コラーゲン / 線維芽細胞 / Caco-2細胞 / 水銀吸収 / 培養細胞 / 水銀 / 光老化 / 繊維芽細胞 / 細胞培養 Less

Studies on the effect and mechanism of short-term aging of fresh fish meat on the qualityPrincipal Investigator
- Principal Investigator
  
  TSUKAMASA Yasuyuki
- Project Period (FY)
  2021 – 2023
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Review Section
  
  Basic Section 38050:Food sciences-related
- Research Institution
  Kindai University
Study on the delay effect of discoloration of fish meat by NAD degradation during frozen storagePrincipal Investigator
- Principal Investigator
  
  Tsukamasa Yasuyuki
- Project Period (FY)
  2017 – 2019
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Food science
- Research Institution
  Kindai University
Study on the systems of improving meat qualities using cultured cellPrincipal Investigator
- Principal Investigator
  
  TSUKAMASA Yasuyuki
- Project Period (FY)
  2013 – 2015
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Aquatic bioproduction science
- Research Institution
  Kinki University

All 2022 2020 2018 2015 2014 Other

All Journal Article Presentation Book

[Book] タンパク質のおいしさ科学2022
- Author(s)
  山崎勝利・山野善正・山本隆・黒田素央・池崎秀和・小川雅廣・赤澤隆志・中野隆男・山田昌治・小野伴忠・小林正人・佐々木啓介・渡邊源哉・都築政起・島田謙一郎・鈴木啓一・坂口守彦・若松純一・中野康行・水野壮・藤里俊哉・八田一・松石昌典・塚正泰之・飯田文子・臼井照幸・早川徹・井越啓司・入江謙太郎・前橋健二・林清・中村梨乃
- Total Pages
  396
- Publisher
  エヌ・ティー・エス
- ISBN
  9784860437923
- Data Source
  KAKENHI-PROJECT-21K05477
[Journal Article] Effects of sodium chloride treatment and short-term aging on the amount of taste-related compounds in meat of red sea bream <i>Pagrus major</i>2022
- Author(s)
  TSUKAMASA YASUYUKI、FUKUDA TAKASHI、ANDO MASASHI
- Journal Title
  
  NIPPON SUISAN GAKKAISHI
  
  Volume: 88 Issue: 6 Pages: 503-514
- DOI
  10.2331/suisan.21-00040
- ISSN
  0021-5392, 1349-998X
- Year and Date
  2022-11-15
- Language
  Japanese
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-21K05477
[Journal Article] Study on the delay of discoloration of frozen skipjack <i>Katsuwonus pelamis</i> meat2018
- Author(s)
  TSUKAMASA YASUYUKI、NAKAMURA KOHEI、NAGATO TATSURO、YAMAMOTO KEIGORO、MORITA TOMOKAZU、HIRAOKA TOMOKI、FUKUDA TAKASHI、ITOH TOMOHIRO、ANDO MASASHI
- Journal Title
  
  NIPPON SUISAN GAKKAISHI
  
  Volume: 84 Issue: 1 Pages: 111-118
- DOI
  10.2331/suisan.17-00028
- NAID
  130006315624
- ISSN
  0021-5392, 1349-998X
- Language
  Japanese
- Peer Reviewed / Open Access
- Data Source
  KAKENHI-PROJECT-17K07826
[Journal Article] Quality evaluation of cultured eel-flavored Amur catfish, Silurus asotus, by chemical analysis and sendory evaluation2018
- Author(s)
  TSUKAMASA YASUYUKI, YAMASHITA HIROSHI, TAKASHIMA AKINORI, MATSUURA RYOUHEI, ANDO MASASHI, FUKUDA TAKASHI, YAMAMOTO SHINJI, NASU TOSHIRO, ARIJI MASAHIKO, MASUMA SHUKEI
- Journal Title
  
  AQUACULTURE SCIENCE
  
  Volume: 66 Pages: 235-242
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-17K07826
[Journal Article] Regulation of the differentiation of osteoblast and osteoclast by a hot-water extracts of adzuki beans (Vigna angularis) .2014
- Author(s)
  Tomohiro Itoh, Masahiro Nakamura, Hirohisa Nakamichi, Masashi Ando, Yasuyuki Tsukamasa, Yukio Furuichi
- Journal Title
  
  Bioscience, Biotechnology, and Biochemistry
  
  Volume: 78 Issue: 1 Pages: 92-99
- DOI
  10.1080/09168451.2014.877182
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-25450285
[Presentation] 温度変更処理が数種の高ATP含有冷凍魚肉の品質に及ぼす影響2020
- Author(s)
  西口修平・福田隆志・安藤正史・塚正泰之
- Organizer
  令和2年度日本水産学会春季大会
- Data Source
  KAKENHI-PROJECT-17K07826
[Presentation] Delay of met-myoglobin formation in frozen skipjack tuna (Katsuwonus pelamis) meat during cold storage using NADase2015
- Author(s)
  Yasuyuki Tsukamasa, Kohei Nakamura, Tomohiro Itoh, Masashi Ando
- Organizer
  322th OMICS International Conference 4th International Conference and Exibition on Food Processing & Technology
- Place of Presentation
  London　Crown Plaza Hotel
- Year and Date
  2015-08-10
- Data Source
  KAKENHI-PROJECT-25450285
[Presentation] EFFECT OF INJECTION OF ANTIOXIDANT COMPOUNDS INTO THE BLOOD VESSELS OF LIVE JAPANESE HORSE MACKEREL (Trachurus japonicus) ON OXIDATION AND HARDNESS OF MEAT DURING CHILLED STORAGE
- Author(s)
  Yasuyuki Tsukamasa, Ryouhei Uchimoto, Rie Kakehashi, Tomohiro Itoh, Yasunori Ishibashi, Toru Kobayashi, Masashi Ando
- Organizer
  Ａquaculture europe　2014
- Place of Presentation
  スペイン（サンセバスチャン）
- Year and Date
  2014-10-14 – 2014-10-17
- Data Source
  KAKENHI-PROJECT-25450285
[Presentation] 抗酸化物質を注射した魚の肉質に及ぼす麻酔法の影響
- Author(s)
  塚正泰之
- Organizer
  平成26年度日本水産学会春季大会
- Place of Presentation
  北海道大学函館キャンパス（北海道）
- Data Source
  KAKENHI-PROJECT-25450285

1. ANDO Masashi (80247965)

# of Collaborated Projects: 1 results

# of Collaborated Products: 3 results
2. ITOH Tomohiro (30435854)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
3. 伊藤智広

# of Collaborated Projects: 0 results

# of Collaborated Products: 3 results

Tsukamasa Yasuyuki 塚正 泰之

TSUKAMASA Yasuyuki 塚正 泰之

Research Projects

Research Products

Co-Researchers

Studies on the effect and mechanism of short-term aging of fresh fish meat on the qualityPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Review Section

Research Institution

Study on the delay effect of discoloration of fish meat by NAD degradation during frozen storagePrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Study on the systems of improving meat qualities using cultured cellPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

[Book] タンパク質のおいしさ科学2022

Author(s)

Total Pages

Publisher

ISBN

Data Source

[Journal Article] Effects of sodium chloride treatment and short-term aging on the amount of taste-related compounds in meat of red sea bream <i>Pagrus major</i>2022

Author(s)

Journal Title

DOI

ISSN

Year and Date

Language

Data Source

[Journal Article] Study on the delay of discoloration of frozen skipjack <i>Katsuwonus pelamis</i> meat2018

Author(s)

Journal Title

DOI

NAID

ISSN

Language

Data Source

[Journal Article] Quality evaluation of cultured eel-flavored Amur catfish, Silurus asotus, by chemical analysis and sendory evaluation2018

Author(s)

Journal Title

Data Source

[Journal Article] Regulation of the differentiation of osteoblast and osteoclast by a hot-water extracts of adzuki beans (Vigna angularis) .2014

Author(s)

Journal Title

DOI

Data Source

[Presentation] 温度変更処理が数種の高ATP含有冷凍魚肉の品質に及ぼす影響2020

Author(s)

Organizer

Data Source

[Presentation] Delay of met-myoglobin formation in frozen skipjack tuna (Katsuwonus pelamis) meat during cold storage using NADase2015

Author(s)

Organizer

Place of Presentation

Year and Date

Data Source

[Presentation] EFFECT OF INJECTION OF ANTIOXIDANT COMPOUNDS INTO THE BLOOD VESSELS OF LIVE JAPANESE HORSE MACKEREL (Trachurus japonicus) ON OXIDATION AND HARDNESS OF MEAT DURING CHILLED STORAGE

Author(s)

Organizer

Place of Presentation

Year and Date

Data Source

[Presentation] 抗酸化物質を注射した魚の肉質に及ぼす麻酔法の影響

Author(s)

Organizer

Place of Presentation

Data Source

Tsukamasa Yasuyuki 塚正泰之

TSUKAMASA Yasuyuki 塚正泰之