National University Corporation, Tokyo University of Marine Science and Technology, Department of Ocean Sciences, Department of Food Science and Technology
Aimed at the improvement of the protein function including antibacterial, emulsifiability by the reaction of the protamine or fish meat protein with dextran or glucose-6-phosphate.
2 Quality improvement of the fish meat paste production
Aimed at the quality improvement of the fish paste by adding the sucrose esters into the frozen surimi.
3 Research related to the edible part (biodegradability) film
Examined the preparation and the modification of the characteristic of the edible (biodegradability) film by the protein discarded from the fisheries processing places.
4 Measurement of the last temperature at the time of the delivery of the heating fishery products meat
Examined the method to measure the last temperature at the time of the delivery of the products which is vital for to secure the safety of the fisheries processed food.
5 Research related to the aging of the anchovy
The establishment of chemical index to measure the degree of aging and the elucidation of the aging process of canned anchovy.
6 Research related to the yearly change of the fish meat gel organization potency
Elucidated the yearly change of the gel organization potency of the saurel, which is the general product ingredients for the paste products, and the rabbitfish and Kyphosus vaigiensis, which are assumed to be the causal organism of the rocky-shore denudation in Nagasaki.
7 Research related to the cryopreservation resistance of the fish meat
Particularly with regard to the freezing resistance of fish meat surimi, the research were performed while correlating 3 points of "The additive - the existential state of water - change of the protein", that is "The influence that saccharide and protein hydrolysate give to the existential state of surimi water"and "The influence that the existential state of the water give to the change of protein".
8 Research related to the dry resistance of the fish meat
In addition, with regard to the dry resistance of the fish meat surimi, the research was performed having the correlation of 3 points of "The additive - the existential state of water - change of the protein".
9 Research related to the fermented food of the fish meat
The study was performed with the objective of applying the fermenting technology generally used in the agricultural products to the marine products.
10 Research related to the fatty acid composition in fish meat
From the view point of high extra value of the residuum of the fisheries processing and the low or unused marine products, we clarified the existential state of docosahexaenoic acid (DHA) and arachidonate (AA) which are known as functional fatty acid in the biological tissue of the fisheries, and at the same time, conducted the research with regard to the relationship with these fatty acids in the food creature.
11 Research related to the utilization of Ulva pertusa
With regard to the Ulva pertusa which is currently the environmental issue, the utility of it as feed for the abalone and the Purple sea urchin was clarified as one way of its utilizing development. Particularly, the utilization as feed for the Purple sea urchin is useful not only for the Ulva pertusa but also for the rocky-shore denunciation, which serves for the dual purpose, and it is actively being spread now.
12 General study for the marine environment's improvement from the viewpoint of the fisheries use study
It is thought that the significance of fisheries use study as a part of the marine products industry in a large sense is great. In one of the things currently being carried out, there is a study with regard to the utilization of the causal organism of the rocky-shore denunciation. "The rocky-shore denunciation" is the phenomenon that the seaweed bed of the nearshore waters that are important as the place of the growing the useful fishery products and for seawater clarification function becomes extinct, which is one of the serious environmental problems all over the world. Although the etiology for large part of this remains to unexplained, but one certain etiology includes the feeding damage of the seaweed due to creatures. Among these creatures include the fish such as the rabbitfish, brossy chub and Japanese parrotfish, and the sea urchins such as purple fish and the Diadematoida. The breeding activity of those became active by the marine environmental change mainly including the recent seawater temperature. On the other hand, these fished are not edible because of the special odor. In addition, as for the Purple sea urchin inhabiting in the rocky-shore denunciation areas, it is not targeted for fishery because of the low meat part (ratio of the edible part against the total weight). It is thought that the quantity of natural resources that grew excessively can be reduced to the appropriate range by giving the added value to these fishes and sea urchins by using the processing technique and by improving the quantity of meat, and making them the species targeted by the fishery.