College of Agriculture,Food and Environment Sciences, Department of Food Science and Human Wellness
舩津保浩 フナツ ヤスヒロ
E-Mail:funatsu@rakuno.ac.jp
Website:

Last Update :2018/09/26

Researcher Profile and Settings

Name

FUNATSU Yasuhiro

Affiliation (Master)

College of Agriculture,Food and Environment Sciences, Department of Food Science and Human Wellness

Affiliation & Job

Professor

Education

  1990 04  - 1993 03 , Hokkaido University, Graduate School of Fisheries, Doctor course of marine food science
  1988 04  - 1990 03 , Hokkaido University, Graduate School of Fisheries , Master course of marine food science
  1982 04  - 1986 03 , Hokkaido University, Fisheries, Marine food science
 - 1993 , Hokkaido University, Graduate School, Division of Fisheries, Marine Food Science
 - 1986 , Hokkaido University, Faculty of Fisheries, Department of Marine Food Science

Degree

Doctor(Fisheries Science), Hokkaido University

Association Memberships

Japan Society for Meat Science and Technoligy
The Japanese Society of Fisheries Science
The Japanese Society for Food Scinece and Technology
The Japanese Soceity of Animal Science
Hokkaido Animal Science and Agriculture Society
Society Research on Umami Taste

Committee Memberships

  2008  - 2010 , Society Research on Umami Taste

Academic & Professional Experience

  2007 04  - 2008 03 , Associate Professor, Rakuno Gakuen University
  2004 04  - 2007 03 , Associate Professor, Rakuno gakuen University
  1993  - 1998 , Researcher, Toyama Prefectural Food Research
Institute
  1998  - 2004 , Chief Researcher, Toyama prefectural Food
Research Institute
  2005  - 2006 , Assitant professor, Rakuno Gakuen University

Research Activities

Research Areas

Human life science, Eating habits, reuse
Agricultural chemistry, Food science, Quality control
Applied aquatic science, Aquatic life science, fermented foods・surimi-based products
Conservation of biological resources, Conservation of biological resources, Meat Science and technology

Research Interests

meat science,
Food Science,
Fermented food,
Food Processing,
Utilization of animal products,

Published Papers

The hypoglycemic effect and sensory properties of bread prepared using combinations of Japanese whole rye, whole-wheat and wheat flours, Nishio, Y., Tsunemi, N., Tanimoto-Yoshikawa, E., Tanaka, A.,Nakagawa, Y., Iwasaki, T., Kaneda, I., Ishioroshi, M., Mafune, N., Funatsu, Y., International Food Research Journal, 20171100, Refereed
Effect of setting temperature on the mechanical properties of surimi gels, FUNATSU Yasuhiro, J Biorheol, 28, 11, 15, 20140600, Refereed
Analysis of plasmids encoding the tyrosine decarboxylase gene in Tetragenococcus halophilus isolated from fish sauce, Satomi, M., Shozen, K., Furutani, A., Fukui, Y., Kimura, M., Yasuike, M., Funatsu, Y., Yano, Y, Fisheries Science, 80, 849, 858, 20140000, Refereed
QUALITY OF FISH SAUCE PRODUCTS FROM RECYCLED BYPRODUCTS FROM, T. Takano, K. Shozen, M. Satomi, W. Taira, H. Abe, Y. Funatsu, Journal of Food Quality, 20120300, Refereed
Quality of fish sauce products from recycled byproducts from fish gel and kamaboko processing, Takano, T., Shozen, K., Satomi, M., Taira, W., Abe, H., Funatsu,Y, J. Food Quality, 35, 271, 281, 20120000, Refereed
Effect of sucrose and halophilic lactic acid bacterium Tetragenococcus halophilus on chemical characteristics and microbial proliferation during fish sauce fermentation, Shozen, K., Satomi, M., Yano, Y., Yoshida, M., Fukui, Y., Takano,T., Funatsu, Y, J. Food Safety, 32, 389, 398, 20120000, Refereed

Books etc

Rheology of Biological Soft Matter Funadamentals and Applications, Y. Funatsu, T. Iwasaki, Joint Work, Gelation Characteristics of Heat-Induced gels Mixed Meat with Fish Proteins, Springer,   2017 01
Extractive components of the fish sauce from the waste of the frigate mackerel surimi processing and a comparison with those of several Asian fish sauces, More Utilization of fish and fisheries Products Elservier Ltd, UK,   2004
High pressure-texurized products from frozen surimi and sardine lipid., Food & Neutrition Press,   1999
Manual for freshness control of marine products, Distribution systems research center Co. Ltd.,   2008

Conference Activities & Talks

A COMPARISON OF SENSORY ATTRIBUTES IN A FISH SAUCE PREPARED BY THE USE OF SOY SAUCE KOJI MOULD WITH THOSE IN COMMERCIAL FISH SAUCES IN JAPAN, 7th Pangborn Sensory Science Symposium,   2007
Improvement of “ika-shiokara” (fermented squid meat) odor with Staphylococcus nepalensis isolated from the fish sauce mush of frigate mackerel Auxis rochei, PACIFICHEM 2005,   2005
Extractive components of fish sauces prepared from the wastes from kamaboko processing in Japan, 5th world fisheries science,   2008
Hypoglycemic effect of Japanese whole rye, whole wheat flour and wheat flour compound breads on bllod glucose level in healthy subjects and their sensory attributes, 8th Pangborn Sensory Science Symposium,   2009

Works

Development of fish sause using underutilized fishes caught alang the coast of Japan and the use of the fish sauce for producing Surimi-pased product
The Use of High Technology for the Control of Fish Quality and Freshness
Development of new food materials using unutilized fishes caught along the coast of Japan
Effect of composition and shape of rock salt on the quality of dry-fermented sausage
Development of new food materials conjugated with fish meat and animal meat, and effect of albumen on the quality
Development of recycle fermented condiment prepared with surimi-based products loss
Development of new food materials conjugated with differential animal species muscle proteins, and effect of albumen on their gel forming ability
Hypoglycemic effect of bread mixed wheat with rye on blood glucose Level in healthy subjects and its sensory attributes
Research for an extractive components of fish sauces prepared from the wastes from kamaboko processing
Development of new food materials of muscle foods mixed terrestrial animals and ocean animals and its application
Hypoglycemic effects of Japanese whole rye, whole wheat flour and wheat flour compound cake and doughnut on blood glucose level in healthy subjects and their sensory attributes
Development of the reused fish sauces prepared from the wastes from kamaboko prpcessing for the purpose of circulatory system forming and reduction of environmental problems

Misc

Effects of different fermentation methods on the quality characteristics of Yezo sika deer (Cervus nippon yesoensis) meat sauce products, Funatsu, Y., Miyauchi, Y., Kawakami, M., Hayasaka, H., Yang, J.H., Ishioroshi, M, Proceedings of the 17th Asian-Australasian Association of Animal Production Societies Animal Science Congress,   2016 08
A comparison of voratile compounds in a fish sauce prepared by the use of soy sauce koji with those in commercial fish sauce in Japan, Proceedings of international commemorative symposium 70th anniversary of the Japanese Society of fisheries science, 68,   2002
Study on extractive components of fish sauces from the minced meat of frigate mackerel and the waste of frigate mackerel surimi processing, Bull. of Toyama Pref. Food Res. Inst., 4,   2001
Improvement of fish sauce odor by treatment withbacteria isolation from the fish sauce mush(moromi) made from frigate mackerel., Fukami, K., Funatsu Y, Kawasaki K, Watabe S, Journal of Food Sci, 69, (2) FMS45 - FMS49,   2004 , 10.1111/j.1365-2621.2004.tb15514.x
Characterization and distribution of Staphylococcus sp. Implicated for improvement of fish sauce odor., Fukami, K., Satomi, M., Funatsu, Y., Kawasaki, K., Watabe S., Fish. Sci., 70, (5) 916 - 923,   2004 , 10.1111/j.1444-2906.2004.00887.x
Effects of soy sauce koji and lactic acid bacteria on the fermentation of fish sauce from freshwater silver carp Hypophthalmichthys molitrix., Uchida, M., OU, J., Yuan CH., ZANG XH., Chen SS., Funatsu, Y., Kawasaki, K., Satomi, M., Fukuda Y. , Fish. Sci., 71, (2) 422 - 430,   2005 , 10.1111/j.1444-2906.2005.00980.x
Changes in extractive components and microbial proliferation during fermentation of fish sauce from underutilized fish species and quality of final products., Taira, W., Funatsu, Y., Satomi, M., Takano, T. Abe, H., Fish. Sci., 73, (4) 913 - 923,   2007 , 10.1111/j.1444-2906.2007.01414.x
Hypoglycemic Effect of Tofu Refuse–Enriched Cake on Blood Glucose Level in Healthy Subjects and its Sensory Attributes, Yasuhiro Funatsu, Yukiko Nishimura, Makoto Ishioroshi, Kazuo Uebaba, Yukio Nishio, Teruya Terashima and Naoki Mafune, Nippon Shokuhin Kagaku Kogaku Kaishi, 55, (8) 367 - 372,   2008 , 10.3136/nskkk.55.367
Extractive components of fish sauces prepared from the wastes from kamaboko processing in Japan , Funatsu, Y., Takano, T., Shozen, K., Satomi, M., Abe, H., Proceedings of World Fiseries Science, 4a-3-5,   2008
Effect of albumen powder on physical property of heat-induced gels formed from ground chicken mixed with fish surimi, Funatsu Y, Yamanoto, K, Iwssaki, T, Kaneda, I, Ishioroshi, M, Yamonoto, K, Oohori, T, Kitakami, S, Arai, K., Nihon Chikusan Gakkaiho, 81, (2) 169 - 180,   2010 , 10.2508/chikusan.81.169
Development of novel food stuff from muscle proteins of different species and its application: Effect of egg white protein on thermal gelation of mixture of chicken and fish actomyosins, IWASAKI, T,KADOMA, I, SUZUKI, K, OKUMURA, M, SAKURAI, K, FUNATSU, Y, KANEDA, I, ISHIOROSHI, M, YAMAMOTO, K, KATO, N, KITAKAMI, S, ARAI, K. , J. Rakuno Gakuen Univ., 34, (2) 197 - 209,   2010

Patents

Fish sauce and process for producing the same, PCT-JP01-00410

Awards & Honors

  2003 , The Technical Award of the Japanese Society of Fisheries Science
  2008 , The Excellent Paper Award of the Japanese Society of Fisheries Science

Research Grants & Projects

Improvement of Fish-sauce Odor by treatment with bacteria isolated from the fish sauce mush(moromi)
Application of anesthesia to the distribution of live squid
Value-Added Utilization Underutilized Marine Resouces and Fisheries Wastes
Public/Private Cooperative Joint Researches, Effect of composition and shape of rock salt on the quality of dry-fermented sausage during preparation , The quality differences of several dry-fermented sausages prepared with three kinds of salts were evaluated by investigating effect of their component and shape on the changes in color, chemical components, microbial flora, extractive components and volatile components during ripening.
Grants and Funding, Hypoglycemic Effect of Tofu Refuse–Enriched Foods on Blood Glucose Level in Healthy Subjects and their Sensory Attributes, In order to utilize efficiently discharged tofu refuse (Okara), a tofu refuse-enriched Foods were prepared and their approximate compositions, hypoglycemic effect in vivo and sensory attributes were compared with those of foods without using Okara as a control.
Cooperative Research, Effect of albumen powder on physical property of heat-induced gels formed from ground chicken mixed with fish surimi, The purpose of this study is to develop unique characteristics of meat products from culled hen, sand eel, great sculpin and scalyeye plaice, which are regarded as low-valued food resources.
Cooperative Research, Extractive components of fish sauces prepared from the wastes from kamaboko processing in Japan , To make reuse of the wastes from kamaboko processing and to minimize the amount of the discharged wastes, fish sauces were tried to produce from the wastes of maki kamaboko and the extractive components of the products were compared with those of a fish sauce produced from deepsea smelt Glossanodon semifasciatus meats.
Cooperative Research, Development of meat sauce for the purpose of efficient utilization of Ezodeer meat, The purpose of this study is to make use of underutilized animals and to produce a Japanese favorite meat sauce prepared from Ezodeer Cervus Nippon yesoensis by use of traditional soy sauce making method.


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