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Faculty Members
Faculty of Marine Science and Technology / Department of Marine Bioscience Professor

Ooizumi Tooru

Profile Research Interest Selected Publications Social Activities Educational Activies

Profile

Date of Birth1956.1.14
AffiliationFaculty of Marine Science and Technology / Department of Marine Bioscience
TitleProfessor
RoomFaculty of Marine Science and Technology612 (Extension 1612, 1609)
E-mailooizumi at fpu.ac.jp ( at = @ )
EducationGraduate School of Fisheries, Hokkaido University (Ph.D)
Academic Societies

Institute of Food Technologists
The Japanese Society of Fisheries Science
The Japanese Society of Food Science and Technology

Career

1985-1993 Researcher, Toyama Food Research Institute, Japan.
1993-2004 Associate Professor, Department of Marine
Bioscience, Fukui Prefectural University, Japan.
2004- Full Professor, Department of Marine Bioscience,
Fukui Prefectural University, Japan.

Research Interest

Research FieldFood Science and Technology, Especially Seafood
Research Summary

Research Interest
1. Control of Protein Denaturation by Using Food Additives.
2. Heat-induced Gelation of Fish Muscle Protein and Texture of Surimi-based
Products.
3. Oxidation of Myofibrillar Protein and Its Effect on Quality of Muscle Food.
4. Internal Migration of Moisture and NaCl during Soaking and Dehydration of
Fish Meat

KeywordsSurimi seafood Dried seafood Salted seafood Fermented seafood Muscle protein Texture Flavor

Selected Publications

More than 8 book chapters and 47original papers including the following ones.
1) T.Ooizumi, K.Hashimoto, J.Ogura, and K.Arai: Quantitative aspect for
protective effect of sugar and sugar alcohol against denaturation of fish myofibrils. Bulletin of Japanese Society of Scientific Fisheries, 47, 901-908(1981). (in Japanese)
2) T.Ooizumi, K.Kawasaki, K.Motoe, M.Nonaka, F.Hirata, H.Saeki, and
M.Nakamura: Nutritive component in a new type fish meat for food stuff (HNFM) from sardine. Nippon Suisan Gakkaishi, 56, 1619-1626(1990). (in Japanese)
3) K.Kawasaki, T.Ooizumi, K.Konno: Effect of peroxidized fish lipid on
the ATPase activity of carp myofibrils. Nippon Suisan Gakkaishi, 57,
1185-1191(1991). (in Japanese)
4) K.Kawasaki and T.Ooizumi: Effect of hydroperoxides produced by
photosensitized oxidation of methyl oleate on carp myofibrillar protein.
Fish Sci., 62, 69-72(1996).
5) M.Takeshita, T.Ooizumi, Y.Akahane, and S.Takenawa: Effect of
sodium gluconate on thermal denaturation and solubilization of carp myofibrils. Nippon Suisan Gakkaishi, 65, 886-891(1999). (in Jaoanese)
6) K.Tsuruhashi, T.Ooizumi, Y.Akahane, and T.Sakai: Internal migration
of sodium chloride, sorbitol and moisture in fish meat during soaking and cold preservation. Fish Sci., 69, 836-841(2003).
7) T. Ooizumi and Y. L. Xiong: Biochemical susceptibility of myosin in
chicken myofibrils subjected to hydroxyl radical oxidizing systems. J. Agric. Food Chem., 52, 4303-4307 (2004).
8) T. Ooizumi and Y. L. Xiong : Identification of cross-linking site(s) of
myosin heavy chain in oxidatively stressed chicken myofibrils. J. Food
Sci. 71, C196-C199(2006).
9) T. Okayama, T.Ooizumi, Y.Akahane, S.Kitakami, Y.Abe, and
J.Shirai: Changes in Physical properties of heat-induced gel on addition of gluconate associated with suppression of myosin denaturation in walleye Pollack salt-ground surimi during preheating. Fish Sci.,73, 931-939(2007).
10) A. Furutani, T.Ooizumi, Y.Akahane: Elution and internal migration of
free amino acids in fish meats by soaking in sodium chloride or sorbitol solution. Fish Sci., 73, 1373-1382(2007).
11) T..Ooizumi and Y.L.Xiong : Hydroxyl radical oxidation destabilizes
subfragment-1 but not the rod of myosin in chicken myofibrils. Food Chemistry, 106, 661-668(2008).
12) Y.Kosaka, Y.Kinoshita, T.Ooizumi, Y. Akahane: Effects of temperature
and NaCl content on production of taste-active components in heshiko during the aging process of salted mackerel with rice bran. Nippon Suisan Gakkaishi, 76, 392-398(2010). (in Japanese)
13) Y.Kosaka and T.Ooizumi: Effects of microbial growth inhibition by
antibiotics on the production of taste-active components during the processing of heshiko produced by aging salted mackerel with rice bran. Fish Sci., 78, 735-742(2012).

Educational Activies

ClassesBiochemistry, Food Technology
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