Furuta Ayumi 古田歩

Researcher Number	40826541
Other IDs
Affiliation (Current)	2026: 県立広島大学, 地域創生学部, 准教授
Affiliation (based on the past Project Information) *help	2020 – 2024: 県立広島大学, 地域創生学部, 助教 2019: 山形県立米沢栄養大学, 健康栄養学部, 助手
Review Section/Research Field	Principal Investigator Basic Section 08030:Family and consumer sciences, and culture and living-related
Keywords	Principal Investigator おいしさ / 魚 / 真空包装 / 組織観察 / 加熱 / 官能評価 / 熟成 / 貯蔵 / 酵素失活 / IMPase … More / AMP deaminase / 呈味成分 / テクスチャー / 加熱条件 Less

魚の最適処理条件設定に向けたおいしさ特性の把握とテクスチャー発現機構の解明Principal Investigator
- Principal Investigator
  
  古田歩
- Project Period (FY)
  2022 – 2025
- Research Category
  
  Grant-in-Aid for Early-Career Scientists
- Review Section
  
  Basic Section 08030:Family and consumer sciences, and culture and living-related
- Research Institution
  Prefectural University of Hiroshima
Exploring conditions for preferable heat treatments for fish meat and analysis of its effectsPrincipal Investigator
- Principal Investigator
  
  Furuta Ayumi
- Project Period (FY)
  2019 – 2021
- Research Category
  
  Grant-in-Aid for Early-Career Scientists
- Review Section
  
  Basic Section 08030:Family and consumer sciences, and culture and living-related
- Research Institution
  Prefectural University of Hiroshima
  Yamagata Prefectural Yonezawa University of Nutrition Sciences

All 2025 2024 2023 2022 2021 2020 2019

All Journal Article Presentation

[Journal Article] Kinetic analysis of the thermal inactivation behavior of AMP deaminase and IMPase in each muscle type of yellowtail Seriola quinqueradiata2025
- Author(s)
  Ayumi Furuta, Renri Okura, Chinatsu Kobayashi, Shota Tanimoto
- Journal Title
  
  Fishes
  
  Volume: 10 Issue: 5 Pages: 215-215
- DOI
  10.3390/fishes10050215
- Peer Reviewed / Open Access
- Data Source
  KAKENHI-PROJECT-22K13611
[Journal Article] Changes in low-molecular-weight compounds in different parts of yellowtail (<i>Seriola quinqueradiata</i>) muscle under various heating conditions2025
- Author(s)
  Ayumi Furuta, Miyu Saba, Ryota Mabuchi, Shota Tanimoto
- Journal Title
  
  FSTR
  
  Volume: 31 Issue: 1 Pages: 65-73
- DOI
  10.3136/fstr.FSTR-D-24-00106
- ISSN
  1344-6606, 1881-3984
- Language
  English
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-22K13611
[Journal Article] Effects of a combination of heating conditions and ice storage before heating on texture and extractive compounds of red seabream Pagrus major2024
- Author(s)
  Ayumi Furuta, Renri Okura, Shota Tanimoto
- Journal Title
  
  Journal of Aquatic Food Product Technology
  
  Volume: 33 Issue: 7 Pages: 517-527
- DOI
  10.1080/10498850.2024.2380992
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-22K13611
[Journal Article] Effects of different heating conditions on texture, protein composition, and extract components of red seabream Pagrus major muscle2023
- Author(s)
  Furuta Ayumi, Tanimoto Shota
- Journal Title
  
  Fisheries Science
  
  Volume: 89 Issue: 2 Pages: 271-280
- DOI
  10.1007/s12562-023-01675-9
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-22K13611
[Journal Article] Effects of a combination of heating and pre-heat storage on texture and taste-active compounds of each part of yellowtail Seriola quinqueradiata2023
- Author(s)
  Furuta Ayumi, Tanimoto Shota
- Journal Title
  
  Fisheries Science
  
  Volume: 90 Issue: 2 Pages: 327-336
- DOI
  10.1007/s12562-023-01741-2
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-22K13611
[Journal Article] Effects of different heating conditions on protein composition in each muscle type of yellowtail (Seriola quinqueradiata)2022
- Author(s)
  Furuta Ayumi、Hamakawa Yumi、Ishibashi Chinami、Mabuchi Ryota、Tanimoto Shota
- Journal Title
  
  Fisheries and Aquatic Sciences
  
  Volume: 25 Issue: 1 Pages: 31-39
- DOI
  10.47853/fas.2022.e4
- Peer Reviewed / Open Access
- Data Source
  KAKENHI-PROJECT-18K13019, KAKENHI-PROJECT-19K14011, KAKENHI-PROJECT-19K15772
[Journal Article] Effects of different heating conditions on the texture and extracts of the meat from each part of the yellowtail Seriola quinqueradiata2020
- Author(s)
  Furuta Ayumi、Mabuchi Ryota、Tanimoto Shota
- Journal Title
  
  Fisheries Science
  
  Volume: 86 Issue: 4 Pages: 693-700
- DOI
  10.1007/s12562-020-01426-0
- NAID
  40022290730
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-18K13019, KAKENHI-PROJECT-19K14011
[Presentation] 真空包装後の加熱処理がマダイ肉のテクスチャーおよびタンパク質特性変化に及ぼす影響2024
- Author(s)
  古田歩，桑田充代，谷本昌太
- Organizer
  日本食品科学工学会第71回大会
- Data Source
  KAKENHI-PROJECT-22K13611
[Presentation] 加熱前貯蔵と加熱条件の組み合わせがマダイのテクスチャーおよび呈味成分変化に及ぼす影響2023
- Author(s)
  古田歩, 大倉蓮里, 谷本昌太
- Organizer
  日本調理科学会 2023年度大会
- Data Source
  KAKENHI-PROJECT-22K13611
[Presentation] ブリ肉におけるイノシン酸生成および分解酵素の熱失活挙動2022
- Author(s)
  大倉蓮里, 小林千夏, 古田歩, 谷本昌太
- Organizer
  2022年度日本食品科学工学会西日本支部大会
- Data Source
  KAKENHI-PROJECT-22K13611
[Presentation] 加熱条件の違いによるマダイ肉テクスチャーの差異の要因2022
- Author(s)
  古田歩, 谷本昌太
- Organizer
  令和4年度日本水産学会秋季大会
- Data Source
  KAKENHI-PROJECT-22K13611
[Presentation] 氷蔵が加熱したブリ肉各部位のテクスチャーおよび呈味成分変化に及ぼす影響2021
- Author(s)
  古田歩, 谷本昌太
- Organizer
  令和3年度日本水産学会中国・四国支部例会
- Data Source
  KAKENHI-PROJECT-19K14011
[Presentation] 加熱加工条件が白身魚のテクスチャーおよび呈味成分変化に及ぼす影響2021
- Author(s)
  古田歩，谷本昌太
- Organizer
  令和2年度日本水産学会中国・四国支部例会
- Data Source
  KAKENHI-PROJECT-19K14011
[Presentation] ブリ肉テクスチャーの加熱条件の違いによる差異の要因について：コラーゲンの分析結果を踏まえた考察2019
- Author(s)
  古田歩，濱川祐実，川口修，石橋ちなみ，馬渕良太，谷本昌太
- Organizer
  日本食品科学工学会東北支部令和元年大会（宮城）
- Data Source
  KAKENHI-PROJECT-19K14011
[Presentation] ブリ肉テクスチャーの加熱条件の違いによる差異の要因について：構成タンパク質の解析2019
- Author(s)
  古田歩，濱川祐実，川口修，石橋ちなみ，馬渕良太，谷本昌太
- Organizer
  日本食品科学工学会第66回大会（北海道）
- Data Source
  KAKENHI-PROJECT-19K14011

1. 馬渕良太

# of Collaborated Projects: 0 results

# of Collaborated Products: 2 results

Furuta Ayumi 古田 歩

Research Projects

Research Products

Co-Researchers

魚の最適処理条件設定に向けたおいしさ特性の把握とテクスチャー発現機構の解明Principal Investigator

Principal Investigator

Project Period (FY)

Research Category

Review Section

Research Institution

Exploring conditions for preferable heat treatments for fish meat and analysis of its effectsPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Review Section

Research Institution

[Journal Article] Kinetic analysis of the thermal inactivation behavior of AMP deaminase and IMPase in each muscle type of yellowtail Seriola quinqueradiata2025

Author(s)

Journal Title

DOI

Data Source

[Journal Article] Changes in low-molecular-weight compounds in different parts of yellowtail (<i>Seriola quinqueradiata</i>) muscle under various heating conditions2025

Author(s)

Journal Title

DOI

ISSN

Language

Data Source

[Journal Article] Effects of a combination of heating conditions and ice storage before heating on texture and extractive compounds of red seabream Pagrus major2024

Author(s)

Journal Title

DOI

Data Source

[Journal Article] Effects of different heating conditions on texture, protein composition, and extract components of red seabream Pagrus major muscle2023

Author(s)

Journal Title

DOI

Data Source

[Journal Article] Effects of a combination of heating and pre-heat storage on texture and taste-active compounds of each part of yellowtail Seriola quinqueradiata2023

Author(s)

Journal Title

DOI

Data Source

[Journal Article] Effects of different heating conditions on protein composition in each muscle type of yellowtail (Seriola quinqueradiata)2022

Author(s)

Journal Title

DOI

Data Source

[Journal Article] Effects of different heating conditions on the texture and extracts of the meat from each part of the yellowtail Seriola quinqueradiata2020

Author(s)

Journal Title

DOI

NAID

Data Source

[Presentation] 真空包装後の加熱処理がマダイ肉のテクスチャーおよびタンパク質特性変化に及ぼす影響2024

Author(s)

Organizer

Data Source

[Presentation] 加熱前貯蔵と加熱条件の組み合わせがマダイのテクスチャーおよび呈味成分変化に及ぼす影響2023

Author(s)

Organizer

Data Source

[Presentation] ブリ肉におけるイノシン酸生成および分解酵素の熱失活挙動2022

Author(s)

Organizer

Data Source

[Presentation] 加熱条件の違いによるマダイ肉テクスチャーの差異の要因2022

Author(s)

Organizer

Data Source

[Presentation] 氷蔵が加熱したブリ肉各部位のテクスチャーおよび呈味成分変化に及ぼす影響2021

Author(s)

Organizer

Data Source

[Presentation] 加熱加工条件が白身魚のテクスチャーおよび呈味成分変化に及ぼす影響2021

Author(s)

Organizer

Data Source

[Presentation] ブリ肉テクスチャーの加熱条件の違いによる差異の要因について：コラーゲンの分析結果を踏まえた考察2019

Author(s)

Furuta Ayumi 古田歩