Zobrazeno 1 - 10
of 28
pro vyhledávání: '"Masanori MATSUISHI"'
Autor:
Masanori, Matsuishi
Publikováno v:
Meat Science. 192:108919
This review aimed to provide an overview of meat science and technology in Japan influenced by Washoku (traditional Japanese cuisine) from the aspect of meat palatability. The tradition of umami (savory taste) research would contribute to a better un
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7ee0821162fd4d21667f60fd1da7f73e
https://doi.org/10.1016/j.meatsci.2022.108919
https://doi.org/10.1016/j.meatsci.2022.108919
Autor:
Kenji Kanamori, Yutaro Kobayashi, Yoshitaka Eda, Shohei Yamamoto, Emi Saito, Masanori Matsuishi, Akihiro Okitani, Yuto Goto
Publikováno v:
Animal Science Journal. 89:597-605
Denaturation of actin and myosin in myofibrils induced by heating at 50°C was investigated to reveal the mechanism of irreversible liberation of actin from myofibrils on heating at lower temperatures than conventional cooking. Denaturation of these
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::76b921455a43be8afcbd25d3a01432a8
https://doi.org/10.1111/asj.12960
https://doi.org/10.1111/asj.12960
Autor:
Natsumi Kitamura, Akihiro Okitani, Sachi Tanaka, Yukinobu Nakamura, Mariko Tsuji, Masanori Matsuishi, Megumi Yamaguchi
Publikováno v:
Animal Science Journal. 87:1407-1412
The object of the present study was to reveal the action of inosine-5'-monophosphate (IMP) toward myofibrils in postmortem muscles. IMP solubilized isolated actomyosin within a narrow range of KCl concentration, 0.19-0.20 mol/L, because of the dissoc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3470da18dcd5c0d118fbaefec4bf27b8
https://doi.org/10.1111/asj.12562
https://doi.org/10.1111/asj.12562
Publikováno v:
Animal Science Journal. 85:595-601
Water-holding capacity (WHC) of heat-induced pork gels was examined. The heat-induced gels were obtained from meat homogenates prepared by adding nine volumes of 0.3-0.5 mol/L NaCl solutions containing 9-36 mmol/L disodium inosine-5'-monophosphate (I
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::40977d943acf5c0042e67e96dea52ee9
https://doi.org/10.1111/asj.12170
https://doi.org/10.1111/asj.12170
Autor:
Koshiro Migita, Gousuke Sakamaki, Yusuke Takeshige, Genichiro Tanaka, Akihiro Okitani, Ayako Kojima, Masanori Matsuishi, Tomoko Nakatake, Sayuri Sugiura, Kie Tsukamoto, Takao Iiduka, Yasufumi Yamamoto, Toshio Miyazawa
Publikováno v:
Animal science journal = Nihon chikusan Gakkaiho. 88(12)
The objective of this study is to identify the properties and responsible compounds for the aromatic roast odor (retort beef aroma) that commonly occurs in canned beef products and could contribute to their palatability. The optimal temperature for g
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::de4956cf91f97d2b7e2992d5ee95d798
https://pubmed.ncbi.nlm.nih.gov/28752557
https://pubmed.ncbi.nlm.nih.gov/28752557
Publikováno v:
Bioscience, Biotechnology, and Biochemistry. 76:1611-1615
We examined the effects of nucleoside monophosphates on the dissociation of actomyosin into myosin and actin. GMP was effective only among GMP, CMP, dTMP, and UMP. Hence we concluded that purine-based nucleoside monophosphates such as GMP, AMP, and I
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3d386fa052db3516589157378f271dd6
https://doi.org/10.1271/bbb.110793
https://doi.org/10.1271/bbb.110793
Autor:
Akihiro Okitani, Masanori Matsuishi, Koshiro Migita, Naoki Ichinose, Yuika Tsuji, Yayoi Oneda, Keiko Hatae, Jun Itoh
Publikováno v:
Meat Science. 81:446-450
This study investigated whether actin liberation from myofibrils occurs during the heating of various muscles, as well as squid mantle muscle at temperatures, such as 60°C, employed for vacuum cooking of meats. Actin liberation was demonstrated in s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d7d003424f89364645fff52b9b6a7ebf
https://doi.org/10.1016/j.meatsci.2008.09.008
https://doi.org/10.1016/j.meatsci.2008.09.008
Autor:
Takeshi Ishii, Yasushi Sunada, Koshiro Migita, Akihiro Okitani, Yukie Yamashita, Riyoko Suzuki, Takayuki Awata, Yayoi Oneda, Tomohito Kubo, Masanori Matsuishi, Keiko Hatae
Publikováno v:
Nippon Shokuhin Kagaku Kogaku Kaishi. 55:170-176
（1） スルメイカ外套膜を真空調理したとき，官能による測定では煮えたものの食感をもつ，軟らかい煮イカが得られる加熱時間は，50℃と55℃では4～5時間，60℃では1～4時間であった．
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::642235f1235b6240bc9f34258d24a02a
https://doi.org/10.3136/nskkk.55.170
https://doi.org/10.3136/nskkk.55.170
Autor:
Masanori, Matsuishi, Mariko, Tsuji, Megumi, Yamaguchi, Natsumi, Kitamura, Sachi, Tanaka, Yukinobu, Nakamura, Akihiro, Okitani
Publikováno v:
Animal science journal = Nihon chikusan Gakkaiho. 87(11)
The object of the present study was to reveal the action of inosine-5'-monophosphate (IMP) toward myofibrils in postmortem muscles. IMP solubilized isolated actomyosin within a narrow range of KCl concentration, 0.19-0.20 mol/L, because of the dissoc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::3809d2745ce3863e714359d26af05d3e
https://pubmed.ncbi.nlm.nih.gov/26875616
https://pubmed.ncbi.nlm.nih.gov/26875616
Autor:
Masanori Takenonaka, Sachi Kaneko, Yusuke Ishida, Ayako Kato, Takuma Iwata, Yoko Miyamura, Akihiro Okitani, Noriko Ishige, Takehisa Hori, Masanori Matsuishi
Publikováno v:
Nihon Chikusan Gakkaiho. 76:423-430
名古屋コーチン肉を特徴づけているおいしさの要因を明らかにするため，ブロイラーと合鴨肉を比較対象として，官能評価と遊離アミノ酸などの分析を行い，以下の結果を得た．名古屋
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9b2b7fbd9b88173bb3a401d1cd17d9b9
https://doi.org/10.2508/chikusan.76.423
https://doi.org/10.2508/chikusan.76.423