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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

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.)

Keywords:katsuobushi, orange colored meat, inosinic acid, lactic acid

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