Oral presentation

C 農畜水産物とその加工品 (Agricultural product, Livestock product, Seafood, and their processed products)

[2Ip] Seafood, Food system, Agricultural diversification, Other food products

Fri. Aug 30, 2024 3:00 PM - 5:45 PM Room I (3F N302)

Chair:Toshiki Enomoto, Teppei Imaizumi

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3:00 PM - 3:15 PM

[2Ip-01] Study of long-term aging of caviar utilizing snow storage “yukimuro”

*Yasuaki Enoki¹, Saki Shimamoto^2,3, Shinobu Fujimura² (1. Plant form Inc., 2. Fac. Agr., Niigata Univ., 3. Fac. Vet. Med., Kagoshima Univ.)

3:15 PM - 3:30 PM

[2Ip-02] Removal of histamine contained in fish sauce using tannins

*Toshiki Enomoto¹, Higashi Reina², Takii Yuri², Koyanagi Takashi², Takino Masahiko³, Sasaki Tetsuya⁴, Michihata Toshihide⁴ (1. Hokurikugakuin University, 2. Ishikawa Prefectural University, 3. Agilent Technologies Japan, Ltd., 4. Industrial Research Institute of Ishikawa)

3:30 PM - 3:45 PM

[2Ip-03] Study on high quality katsuobushi production by suppressing orange colored meat

Akito Tokutomi¹, Yusuke Sezaki², *Momochika Kumagai¹ (1. Kagoshima University Faculty of Fisheries, 2. Kaneshichi store Co.)

3:45 PM - 4:00 PM

[2Ip-04] Effect of heat treatment after vacuum packaging on changes in texture and protein properties of red seabream

*AYUMI FURUTA¹, MITSUYO KUWADA¹, SHOTA TANIMOTO¹ (1. Prefectural University of Hiroshima)

4:00 PM - 4:15 PM

[2Ip-05] Relationship between lycopene content and sensory taste in heat-treatment out of spec tomatoes

*Yui Hasegawa¹, Tsukino Konno¹, Miwa Kondo¹, Mariko Soya², Michiko Kobayashi³ (1. Department of Food Science,Faculty of Human Life,Jumonji University , 2. Graduate School of Human Life Sciences,Jumonji University, 3. Institute of International Nutrition and Health, Jumonji University)

休憩 (4:15 PM - 4:30 PM)

4:30 PM - 4:45 PM

[2Ip-06] Increase in free amino acids in edible crickets by pressure treatment

*Sayaka Nishi¹, Hitoshi Iwahashi¹, Takahisa Nishizu^1,2, Teppei Imaizumi^1,2 (1. Faculty of Applied Biological Sciences, Gifu Univ., 2. PFRC, Gifu Univ.)

4:45 PM - 5:00 PM

[2Ip-07] Examination of flavored green tea focusing on antibacterial effects

*Kaoru Kamizono¹, Sumire Mizuno¹, Hitomi Watanuki², Misaki Hamada² (1. Shizuoka Professional University of Agriculture Faculty of Agricultural Production and Management, 2. Tokyo Kasei Gakuin University)

5:00 PM - 5:15 PM

[2Ip-08] Flavor component profiling analysis to understand the characteristics of soy sauce produced in Hiroshima Prefecture

*Yuri Hisakawa¹, Taketo Hirata², Chikako Sakai³, Tomoko Fujiwara³, Takashi Osaka³, Yabu Hironori³, Ryota Mabuchi^1,2 (1. Prefectural University of Hiroshima, Graduate School of Comprehensive Scientific Research, 2. Prefectural University of Hiroshima, Faculty of Bioresource Sciences, 3. Hiroshima Prefectural Technology Research Institute, Food Technology Research Center)

5:15 PM - 5:30 PM

[2Ip-09] Effect of different preparation conditions on bread taste component profiles

*Ryota Mabuchi¹, Maho Nishijima¹, Ritsu Terada¹, Riri Tsuruhara¹ (1. Prefectural University of Hiroshima, Faculty of Bioresource Sciences)

5:30 PM - 5:45 PM

[2Ip-10] Effects of cactus-derived components in baker’s yeast fermentation

Hiromi Hamamoto¹, *Kasumi Kato¹, Chiko Suzuki¹, Issei Kato¹, Yusuke Nakamura¹ (1. Faculty of Agriculture, Meijo University)

Session information