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日本水産學會誌= Bulletin of the Japanese Society of Scientific Fisheries, v.77 no.3, 2011년, pp.402 - 408
永井 崇裕 (広) , 福馬 敬紘 (島県) , 中津 沙弥香 (立総) , 柴田 賢哉 (合技術研) , 坂本 宏司 (究所食品工業技術センター)
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We examined softening of cod and squid meat with freeze-thaw enzyme. Commercial protease for food processing was impregnated into the cod and squid meat under reduced pressure after freeze-thaw. Samples were removed from the enzyme solution and reacted at 10°C for 20 hours. The samples were he...
0559-8990 食品工業 KITADA SHUN'ICHI 52 18 27 2009
0559-8990 食品工業 大越ひろ 52 20 2009
0559-8990 食品工業 金野正吉 52 35 2009
坂本 宏司, 柴田 賢哉, 石原 理子, 中津 沙弥香. 硬さ制御技術（凍結含浸法）を用いた高齢者・介護用食品の開発. 日本食品科學工學會誌 = Journal of the Japanese Society for Food Science and Technology, vol.55, no.11, 522-528.
1341-027X 食科工 坂本宏司,石原理子,柴田賢哉,井上敦彦 51 395 2004 10.3136/nskkk.51.395
SAKAMOTO, Koji, SHIBATA, Kenya, ISHIHARA, Masako. Decreased Hardness of Dietary Fiber-Rich Foods by the Enzyme-Infusion Method. Bioscience, biotechnology, and biochemistry, vol.70, no.7, 1564-1570.
1341-027X 食科工 柴田賢哉,石原理子,坂本宏司 53 566 2006 10.3136/nskkk.53.566
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SAKAGUCHI, Morihiko, SATO, Kenji. 魚介類のおいしさの秘密. 化學と生物 = Chemistry & biology, vol.36, no.8, 504-509.
10.1038/sj.jors.2600826 12) 下村道子.魚の調理に？する？究.家政誌.1997; 48 : 753-762.
Ando, Masashi, Toyohara, Haruhiko, Sakaguchi, Morihiko. Post-mortem Tenderization of Rainbow Trout Muscle Caused by the Disintegration of Collagen Fibers in the Pericellular Connective Tissue.. 日本水産學會誌= Bulletin of the Japanese Society of Scientific Fisheries, vol.58, no.3, 567-570.
SHIMOMURA, Michiko, MATSUMOTO, Juichiro J.. Changes in proteins of fish meat during cooking and processing. II. Changes in texture and proteins during acid-salt curing of mackerel meat.. 日本水産學會誌= Bulletin of the Japanese Society of Scientific Fisheries, vol.51, no.4, 583-591.
Shimomura, Michiko, Matsumoto, Juichiro J.. Changes in proteins of fish meat during cooking and processing. V Changes in proteins of spanish mackerel meat cured in Miso.. 日本水産學會誌= Bulletin of the Japanese Society of Scientific Fisheries, vol.53, no.4, 627-632.
16) ？藤文子,高橋節子,佐藤之紀,野口 駿,？藤 博,田中直義.？空調理法がスルメイカの物性および食味特性におよぼす影響.家政誌 1996; 47 : 153-159.
沖谷 明紘, 大根田 弥生, 久保 友人, 石井 剛志, 鈴木 理世子, 粟田 隆之, 砂田 泰志, 山下 幸恵, 右田 光史郎, 松石 昌典, 畑江 敬子. 真空調理スルメイカ筋肉の軟化機構. 日本食品科學工學會誌 = Journal of the Japanese Society for Food Science and Technology, vol.55, no.4, 170-176.
18) 中津沙？香,柴田賢哉,石原理子,坂本宏司.凍結含浸法を用いた食材の硬さ制御及び離水防止技術の開？.日？食嚥下リハ？誌 2007; 11 : 24-32.
19) 中津沙？香,柴田賢哉,石原理子,坂本宏司.？空包？機を用いた凍結減？酵素含浸法による形？保持軟化食品の作製.日？食嚥下リハ？誌 2009; 13 : 120-127.
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