2019 - 2022 Exploring conditions for preferable heat treatments for fish meat and analysis of its effects
2020 - 2021 加熱条件による白身魚のテクスチャー変化に及ぼす要因の解析
Papers (20)：
Shota Tanimoto, Yuka Hirata, Shinta Ishizu, Run Wang, Ayumi Furuta, Ryota Mabuchi, Genya Okada. Changes in the quality and microflora of yellowtail Seriola quinqueradiata muscles during cold storage. Foods. 2024. 13. 7. 1086-1086
Ayumi Furuta, Shota Tanimoto. Effects of a combination of heating and pre-heat storage on texture and taste-active compounds of each part of yellowtail Seriola quinqueradiata. Fisheries Science. 2024. 90. 2. 327-336
Run Wang, Shinta Ishizu, Miyuki Kondo, Ayumi Furuta, Genya Okada, Shota Tanimoto. Changes in quality and bacterial flora of red sea bream (Pagrus major) flesh during ice storage. Food Science and Technology Research. 2024
Ayumi Furuta, Renri Okura, Shota Tanimoto. Effects of a combination of heating conditions and ice storage before heating on texture and extractive compounds of red seabream Pagrus major. Journal of Aquatic Food Product Technology. 2024. in press
Kaori Mukojima, Minami Yoshii, Akane Nakashio, Ryota Mabuchi, Ayumi Furuta, Shota Tanimoto. Effect of vacuum packing on the odor of yellowtail Seriola quinqueradiata flesh stored after heating. Fisheries Science. 2023. 89. 5. 709-721
