Tsukamasa Yasuyuki

ツカマサヤスユキ | Tsukamasa Yasuyuki

Homepage URL (1)： http://suisanriyouken.sakura.ne.jp/riyo/top.htm

Research field (1)： Marine/Aquatic life sciences

Research keywords (2)：水産利用学 , Aquatic Food Science

Research theme for competitive and other funds (7)：

2021 - 2024 Studies on the effect and mechanism of short-term aging of fresh fish meat on the quality
2019 - 2022 冷凍中のNAD分解による魚肉の変色遅延効果
2013 - 2016 培養細胞を利用した養殖クロマグロ品質改善システムの構築
2001 - 2010 水産食品の品質に関する研究
2001 - 2010 Study on the Quality of Marine Products

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Papers (95)：

Masashi Ando, Wen Jye Mok, Yuji Maeda, Ryoji Miki, Takashi Fukuda, Yasuyuki Tsukamasa. Quality assessment of yellowtail ( <i>Seriola quinqueradiata</i> ) meat cultured in an offshore floating flexible facility. Food Science & Nutrition. 2022. 10. 9. 3024-3033
Kohei Ishida, Teruki Tanaka, Kenichiro Nagai, Yoshimasa Furuichi, Takeshi Terahara, Masashi Ando, Yasuyuki Tsukamasa, Takashi Fukuda. New dihydronaphthothiophene derivatives by the biological transformation of seriniquinone using marine-derived actinomycete Streptomyces albogriseolus OM27-12. The Journal of Antibiotics. 2022. 75. 1. 9-15
SHUHEI NISHIGUCHI, TAKASHI FUKUDA, MASASHI ANDO, YASUYUKI TSUKAMASA. Effects of temperature treatment before thawing on NAD⁺ and ATP concentrations in frozen fish meats prepared by instant killing and quick freezing and on pH after thawing. NIPPON SUISAN GAKKAISHI. 2020. 86. 6. 494-501
Masashi Ando, Takahiro Yamada, Yoichiro Okinaga, Etsuko Taguchi, You Sugimoto, Akiko Takeuchi, Tomohiro Itoh, Takashi Fukuda, Yasuyuki Tsukamasa. Evaluation of the inhibition of mercury absorption by vegetable juices using a red sea bream intestine model. Food chemistry. 2020. 303. 125351-125351
Tomohiro Itoh, Akito Ono, Kaori Kawaguchi, Sayaka Teraoka, Mayo Harada, Keitaro Sumi, Masashi Ando, Yasuyuki Tsukamasa, Masayuki Ninomiya, Mamoru Koketsu, et al. Phytol isolated from watermelon (Citrullus lanatus) sprouts induces cell death in human T-lymphoid cell line Jurkat cells via S-phase cell cycle arrest. Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association. 2018. 115. 425-435

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MISC (28)：

塚正泰之, 高島秋則, 松浦良平, 安藤正史, 福田隆志, 山下洋, 山本眞司, 那須敏郎, 有路昌彦, 升間主計. ウナギ味のナマズの品質に関する研究. 日本水産学会大会講演要旨集. 2018. 2018
Y.Shigemura, M.Ando, K.Oishi, S.Mochizuki, Y.Tsukamasa, Y.Makinodan, T.Kawai. Effect of inhabited sea area on chub mackerel meat texture and possible degradation of type V collagen during chilled storage. Fisheries Science. 2004. 70. 5. 933-935
氷温貯蔵によるマサバ筋肉の軟化現象の遅延効果. 氷温科学. 2002. 5, 8-14
Effect of "Hyo-on" storage on delay of post-mortem softening of mackerel meat. Hyo-on Kagaku. 2002. 5, 8-14
大石恵司, 安藤正史, 望月聡, 塚正泰之, 牧之段保夫, 近大農, 近大農, 大分大教育福祉, 近大農, 近大農. マサバ筋肉の構造変化に関する研究 : II 熊野灘沖産マサバの死後変化(平成 12 年度日本水産学会近畿支部前期例会). 日本水産学会誌 = Bulletin of the Japanese Society of Scientific Fisheries. 2000. 66. 6. 1073-1073

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Patents (1)：

旨味調味料およびその製造法

Books (10)：

食品加工・保蔵学
講談社 2017
クロマグロ完全養殖
成山堂書店 2010
生鮮マグロ類の高品質管理
恒星社厚生閣 2010
水産資源の先進的有効利用法-ゼロエッミションをめざしてー, 原料魚と加工条件が魚肉ねり製品の品質に及ぼす影響
エヌ・ティー・エス 2005
食品学各論
講談社サイエンティフィク 2001

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Lectures and oral presentations (3)：

絶食による養殖マグロ普通筋の品質改良に関する研究II
(2006)
絶食による養殖マグロ普通筋の品質改良に関する研究I
(2006)
魚類筋肉における過冷却保存の試み
(平成15 年度氷温学会大会(米子) 2003)

Education (2)：

- 1979 Osaka University School of Engineering
- 1979 Osaka University Faculty of Engineering

Professional career (1)：

(BLANK)

Work history (10)：

2008/04 - 2022/03 Kindai University Faculty of Agriculture Professor
2002/04 - 2008/03 Kindai University Faculty of Agriculture Associate Professor
2001 - 2002 Kindai University Faculty of Agriculture
2001 - 2002 Associate Professor, Faculty of Agriculture,
1997 - 2001 Kindai University Faculty of Agriculture

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Association Membership(s) (2)：

日本食品科学工学会 , 日本水産学会

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