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1

Internal migration of sodium chloride, sorbitol and moisture in fish meat during soaking and cold preservation

KATSUHISA TSURUHASHI, TOORU OOIZUMI, YOSHIAKI AKAHANE, TOORU SAKAI

Journal:

Fisheries Science

Year:

2003

Language:

english

File:

PDF, 415 KB

english, 2003

2

Permeation of sodium chloride into fish meat and its effect on moisture content as a function of the osmotic pressure of the soaking solution

TOORU OOIZUMI, MAYUMI KAWASE, YOSHIAKI AKAHANE

Journal:

Fisheries Science

Year:

2003

Language:

english

File:

PDF, 190 KB

english, 2003

3

Effects of microbial growth inhibition by antibiotics on the production of taste-active components during the processing ofheshikoproduced by aging salted mackerel with rice bran

Kosaka, Yasuyuki, Ooizumi, Tooru

Journal:

Fisheries Science

Year:

2012

Language:

english

File:

PDF, 386 KB

english, 2012

4

Hydroxyl radical oxidation destabilizes subfragment-1 but not the rod of myosin in chicken myofibrils

Tooru Ooizumi, Youling L. Xiong

Journal:

Year:

2008

Language:

english

File:

PDF, 169 KB

english, 2008

5

High level of 6,9,12,15,18,21-tetracosahexaenoic acid found in lipids of Ophiuroidea Ophiura sarsi Lütken

Ken-Ichi Kawasaki, Yukako Ito Nabeshima, Kenji Ishihara, Masaki Kaneniwa, Tooru Ooizumi

Journal:

Fisheries Science

Year:

2000

Language:

english

File:

PDF, 56 KB

english, 2000

6

Permeability of sugar alcohols with different molecular weights into fish meat

Tooru Ooizumi, Hiroko Tamagawa, Yoshiaki Akahane, Yoshinari Kaneko

Journal:

Fisheries Science

Year:

2000

Language:

english

File:

PDF, 417 KB

english, 2000

7

Effect of Na-gluconate on the physical properties of preheated and two-step heated gel prepared from walleye pollack surimi

TAKASHI OKAYAMA, TOORU OOIZUMI, MIZUE TAKESHITA, YOSHIAKI AKAHANE, YO-ICHI ABE, SEI-ICHI KITAKAMI, TAIJIN WADA, JUN SHIRAI

Journal:

Fisheries Science

Year:

2002

Language:

english

File:

PDF, 453 KB

english, 2002

8

Effect of tetracosahexaenoic acid on the content and release of histamine, and eicosanoid production in MC/9 mouse mast cell

Kenji Ishihara, Masakazu Murata, Masaki Kaneniwa, Hiroaki Saito, Kazuki Shinohara, Mari Maeda-Yamamoto, Ken-ichi Kawasaki, Tooru Ooizumi

Journal:

Year:

1998

Language:

english

File:

PDF, 276 KB

english, 1998

9

Identification of Cross-linking Site(s) of Myosin Heavy Chains in Oxidatively Stressed Chicken Myofibrils

Tooru Ooizumi, Youling L. Xiong

Journal:

Journal of Food Science

Year:

2006

Language:

english

File:

PDF, 1.35 MB

english, 2006

10

Changes of proximate composition and extractive components innarezushi, a fermented mackerel product, during processing

Kouji ITOU, Shinsuke KOBAYASHI, Tooru OOIZUMI, Yoshiaki AKAHANE

Journal:

Fisheries Science

Year:

2006

Language:

english

File:

PDF, 274 KB

english, 2006

11

Changes in physical properties of heat-induced gel on addition of gluconate associated with suppression of myosin denaturation in walleye pollack salt-groundsurimiduring preheating

Takashi OKAYAMA, Tooru OOIZUMI, Yoshiaki AKAHANE, Sei-Ichi KITAKAMI, Yo-Ichi ABE, Jun SHIRAI

Journal:

Fisheries Science

Year:

2007

Language:

english

File:

PDF, 299 KB

english, 2007

12

Elution and internal migration of free amino acids in fish meats by soaking in sodium chloride or sorbitol solution

Ayumi FURUTANI, Tooru OOIZUMI, Yoshiaki AKAHANE

Journal:

Fisheries Science

Year:

2007

Language:

english

File:

PDF, 305 KB

english, 2007

13

Permeation of carboxylates as ionic compounds into fish meats by soaking and its osmotic dehydrating effect

Tooru OOIZUMI, Eiko NAGATA, Ayumi FURUTANI, Yoshiaki AKAHANE, Jun SHIRAI

Journal:

Fisheries Science

Year:

2008

Language:

english

File:

PDF, 408 KB

english, 2008

14

Hydroxyl Radical and Ferryl-Generating Systems Promote Gel Network Formation of Myofibrillar Protein

Youling L. Xiong, Suzanne P. Blanchard, Tooru Ooizumi, Yuanyuan Ma

Journal:

Journal of Food Science

Year:

2010

Language:

english

File:

PDF, 534 KB

english, 2010

15

Microfloral and chemical changes during the processing ofheshikoproduced by aging salted mackerel with rice bran through conventional practices in the Wakasa Bay area, Fukui, Japan

Yasuyuki Kosaka, Masataka Satomi, Ayumi Furutani, Tooru Ooizumi

Journal:

Fisheries Science

Year:

2012

Language:

english

File:

PDF, 350 KB

english, 2012

16

Variation in the Cross-Linking Pattern of Porcine Myofibrillar Protein Exposed to Three Oxidative Environments

Xiong, Youling L., Park, Donkeun, Ooizumi, Tooru

Journal:

Journal of Agricultural and Food Chemistry

Year:

2009

Language:

english

File:

PDF, 3.38 MB

english, 2009

17

Biochemical Changes in Myofibrillar Protein Isolates Exposed to Three Oxidizing Systems

Park, Donkeun, Xiong, Youling L., Alderton, Amy L., Ooizumi, Tooru

Journal:

Journal of Agricultural and Food Chemistry

Year:

2006

Language:

english

File:

PDF, 196 KB

english, 2006

18

Biochemical Susceptibility of Myosin in Chicken Myofibrils Subjected to Hydroxyl Radical Oxidizing Systems

Ooizumi, Tooru, Xiong, Youling L.

Journal:

Journal of Agricultural and Food Chemistry

Year:

2004

Language:

english

File:

PDF, 89 KB

english, 2004

19

Prevention of drip exudation by pre-salting during ice storage of yellowback seabream meat slices pickled in vinegar associated with biochemical changes in myofibrillar proteins of sliced meat caused by the salting process

NASU, RYOYA, MATSUKAWA, MASAHITO, OOIZUMI, TOORU, KANO, RYUITI, OOTA, SINJI

Journal:

NIPPON SUISAN GAKKAISHI

Year:

2016

File:

PDF, 1.32 MB

2016

20

Cooperative effect of various components in water extract from fish muscle on heat denaturation of chub mackerel myofibrils.

OOIZUMI, Tooru, KURODA, Tetsuhiro, ARAI, Ken-ichi

Journal:

NIPPON SUISAN GAKKAISHI

Year:

1985

File:

PDF, 530 KB

1985

21

10.2331/suisan.49.967

OOIZUMI, Tooru, NAKAMURA, Masatoshi, HASHIMOTO, Akihiko, ARAI, Ken-ichi

Journal:

NIPPON SUISAN GAKKAISHI

Year:

1983

File:

PDF, 873 KB

1983

22

Effect of Peroxidized Fish Lipid on the ATPase Activity of Carp Myofibrils.

Kawasaki, Ken-ichi, Ooizumi, Tooru, Konno, Kunihiko

Journal:

NIPPON SUISAN GAKKAISHI

Year:

1991

Language:

english

File:

PDF, 513 KB

english, 1991

23

Studies on development of highly nutritional fish meat for food stuff-V. Effect of freshness of sardine on the quality of highly nutritional fish meat for food stuff.

Nonaka, Michio, Hirata, Fumio, Saeki, Hiroki, Nakagawa, Keiichi, Ooizumi, Tooru, Kawasaki, Ken-ichi

Journal:

NIPPON SUISAN GAKKAISHI

Year:

1990

File:

PDF, 444 KB

1990

24

Effects of Sodium Gluconate on Thermal Denaturation and Solubilization of Carp Myofibrils.

Takeshita, Mizue, Ooizumi, Tooru, Akahane, Yoshiaki, Takenawa, Seishi

Journal:

NIPPON SUISAN GAKKAISHI

Year:

1999

File:

PDF, 751 KB

1999

25

Lipid Class and Fatty Acid Composition of Liver of Firefly Squid Watasenia scintillans.

Kawasaki, Ken-ichi, Ooizumi, Tooru, Hayashi, Seishi, Hayashi, Kenji

Journal:

NIPPON SUISAN GAKKAISHI

Year:

1994

File:

PDF, 390 KB

1994

26

Effect of Na-gluconate on Characteristics of Two-step Heated Gel from Walleye Pollack Surimi.

Takeshita, Mizue, Ooizumi, Tooru, Akahane, Yoshiaki, Abe, Yoichi, Kitagami, Seiichi, Murakami, Yuriko, Takenawa, Seishi

Journal:

NIPPON SUISAN GAKKAISHI

Year:

2000

File:

PDF, 886 KB

2000

27

Effects of temperature and NaCl content on production of taste-active components in heshiko during the aging process of salted mackerel with rice bran

KOSAKA, YASUYUKI, KINOSHITA, YUKA, OOIZUMI, TOORU, AKAHANE, YOSHIAKI

Journal:

NIPPON SUISAN GAKKAISHI

Year:

2010

File:

PDF, 723 KB

2010

28

Progress of lipid oxidation and changes in antioxidative activity during processing of heshiko and narezushi, produced by aging of salted mackerel with rice bran or cooked rice

HARUNO(IMAZU), RYOUKO, AKAHANE, YOSHIAKI, OOIZUMI, TOORU

Journal:

NIPPON SUISAN GAKKAISHI

Year:

2011

File:

PDF, 618 KB

2011

29

Seasonal Changes in the Contents of Proximate Composition, Minerals and Vitamins of Firefly Squid.

MOTOE, Kaoru, OOIZUMI, Tooru, HAYASHI, Seishi, KAWASAKI, Ken-ichi

Journal:

Nippon Shokuhin Kagaku Kogaku Kaishi

Year:

1997

Language:

english

File:

PDF, 408 KB

english, 1997

30

10.2331/suisan.48.219

OOIZUMI, Tooru, YAMAMURA, Hirohito, ARAI, Ken-ichi

Journal:

NIPPON SUISAN GAKKAISHI

Year:

1982

File:

PDF, 628 KB

1982

31

10.2331/suisan.47.901

OOIZUMI, Tooru, HASHIMOTO, Koji, OGURA, Junko, ARAI, Ken-ichi

Journal:

NIPPON SUISAN GAKKAISHI

Year:

1981

File:

PDF, 579 KB

1981

32

10.2331/suisan.49.113

OOIZUMI, Tooru, USUKI, Eiko, YABE, Kazuo, ARAI, Ken-ichi

Journal:

NIPPON SUISAN GAKKAISHI

Year:

1983

Language:

english

File:

PDF, 909 KB

english, 1983

33

10.2331/suisan.50.875

OOIZUMI, Tooru, NARA, Yasunobu, ARAI, Ken-ichi

Journal:

NIPPON SUISAN GAKKAISHI

Year:

1984

File:

PDF, 632 KB

1984

34

10.2331/suisan.50.521

MATSUURA, Motoi, OOIZUMI, Tooru, ARAI, Ken-ichi

Journal:

NIPPON SUISAN GAKKAISHI

Year:

1984

Language:

english

File:

PDF, 811 KB

english, 1984

35

Protective effect of sugar on freeze-denaturation of carp myofibrillar protein.

MATSUMOTO, Ikushi, OOIZUMI, Tooru, ARAI, Ken-ichi

Journal:

NIPPON SUISAN GAKKAISHI

Year:

1985

Language:

english

File:

PDF, 502 KB

english, 1985

36

Degradation of polyphosphates during manufacturing process of surimi-based products.

Matsunaga, Akinobu, Ooizumi, Tooru, Yamamoto, Atsushi, Kawasaki, Ken-ichi, Mizukami, Eiichi

Journal:

NIPPON SUISAN GAKKAISHI

Year:

1990

Language:

english

File:

PDF, 413 KB

english, 1990

37

Studies on development of highly nutritional fish meat for food stuff-IV. Nutritive component in a new type fish meat for food stuff (HNFM) from sardine.

Ooizumi, Tooru, Kawasaki, Ken-ichi, Motoe, Kaoru, Nonaka, Michio, Hirata, Fumio, Saeki, Hiroki, Nakamura, Makoto

Journal:

NIPPON SUISAN GAKKAISHI

Year:

1990

File:

PDF, 628 KB

1990

38

Involvement of the Polar Fraction Produced by Autoxidation of Triglyceride of Sardine Oil in the ATPase Activity Change and the Cross-linking of Myosin Heavy Chain of Myofibrils.

Kawasaki, Ken-ichi, Ooizumi, Tooru, Konno, Kunihiko, Hayashi, Kenji

Journal:

NIPPON SUISAN GAKKAISHI

Year:

1992

File:

PDF, 2.00 MB

1992

39

Cross-linking Reaction of Myosin Heavy Chain in Carp Myofibrils Induced by Peroxidized Sardine Oil.

Kawasaki, Ken-ichi, Ooizumi, Tooru, Konno, Kunihiko

Journal:

NIPPON SUISAN GAKKAISHI

Year:

1992

File:

PDF, 2.23 MB

1992

40

Washing Effect of Minced Fish Muscle in Water on Degradation of Polyphosphates during Manufacturing Process of Surimi-Based Products.

Matsunaga, Akinobu, Ooizumi, Tooru, Yamamoto, Atsushi, Kawasaki, Ken-íchi, Mizukami, Eiichi

Journal:

NIPPON SUISAN GAKKAISHI

Year:

1992

File:

PDF, 445 KB

1992

41

Thermal inactivation mode of myofibrillar Ca-ATPase of kuruma prawn Marusupenaeus japonicus

SASAKI, TAKAYUKI, MATSUKAWA, MASAHITO, OOIZUMI, TOORU

Journal:

NIPPON SUISAN GAKKAISHI

Year:

2015

File:

PDF, 907 KB

2015

42

Changes in Mineral Contents of Firefly Squid Watasenia scintillans Along with the Growth.

MOTOE, Kaoru, OOIZUMI, Tooru, KAWASAKI, Ken-ichi

Journal:

Nippon Shokuhin Kagaku Kogaku Kaishi

Year:

2000

Language:

english

File:

PDF, 545 KB

english, 2000

43

Determination of polyphosphates in foods by high-performance liquid chromatography.

MATSUNAGA, Akinobu, YAMAMOTO, Atsushi, MIZUKAMI, Eiichi, KAWASAKI, Kenichi, OOIZUMI, Tooru

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1990

Language:

english

File:

PDF, 342 KB

english, 1990

44

Degradation of Polyphosphates during the Manufacturing Process of Surimi-Based Products. Effect of Magnesium Concentration on Enzymatic Degradation.

MATSUNAGA, Akinobu, OOIZUMI, Tooru, YAMAMOTO, Atsushi, KAWASAKI, Ken-ichi, MATSUKAWA, Masahito

Journal:

Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi)

Year:

1997

Language:

english

File:

PDF, 1.02 MB

english, 1997

45

[Developments in Food Science] More Efficient Utilization of Fish and Fisheries Products - Proceedings of the International Symposium on the occasion of the 70th anniversary of the Japanese Society of Fisheries Science, held in Kyoto, Japan, 7-10 October 2001 Volume 42 || Control of sugar content in fish fillets by soaking and cold preservation

Year:

2004

Language:

english

File:

PDF, 548 KB

english, 2004

46

Changes in Taste-active Components in Dried Horse Mackerel by Cold Air Drying and Grilling

Harada, Yasuyuki, Ooizumi, Tooru

Year:

2016

File:

PDF, 763 KB

2016

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