K
Kazufumi Osako
Researcher at Tokyo University of Marine Science and Technology
Publications - 175
Citations - 3996
Kazufumi Osako is an academic researcher from Tokyo University of Marine Science and Technology. The author has contributed to research in topics: Shrimp & Gelatin. The author has an hindex of 27, co-authored 167 publications receiving 2908 citations. Previous affiliations of Kazufumi Osako include Nagasaki University & National Fisheries Research & Development Institute.
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Identification and characterisation of headspace volatiles of fish miso, a Japanese fish meat based fermented paste, with special emphasis on effect of fish species and meat washing
TL;DR: In this paper, the suitability of four species of trash fishes for the production of fish miso, a Japanese fermented fish meat paste compared with soy and rice miso from the point of view of product aroma was also evaluated.
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Biochemical properties of acid-soluble collagens extracted from the skins of underutilised fishes
TL;DR: Acid-soluble collagens extracted from the skins of several underutilised fishes contained a higher content of imino acids than those from dusky spinefoot and sea chub and the high denaturation temperatures of ray species suggested the possibility of its utilisation as a substitute for mammalian collagen.
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Olfactometric characterization of aroma active compounds in fermented fish paste in comparison with fish sauce, fermented soy paste and sauce products
TL;DR: Aroma active compounds in commercial fermented fish meat paste product, fish miso, fermented soy paste (soy miso), fish sauce and soy sauces were characterized by using a dynamic headspace method for volatile isolation and GC olfactometry for odor perception as discussed by the authors.
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Isolation and characterization of acid-soluble collagen from the scales of marine fishes from Japan and Vietnam.
TL;DR: Acid-soluble collagen (ASC) was successfully extracted from the scales of lizard fish and horse Mackerel and horse mackerel from Japan and Vietnam and grey mullet, flying fish and yellowback seabream from Japan, and consisted of two different α chains, α1 and α2, as well as a β component.
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Characterisation of gelatin–fatty acid emulsion films based on blue shark (Prionace glauca) skin gelatin
TL;DR: In this paper, the incorporation of fatty acids (stearic and oleic) into edible films based on blue shark skin gelatin was investigated to modify properties such as water vapour barrier and flexibility due to their hydrophobicity and plasticizing effect, respectively.