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- OSAKO, Kazufumi
- Professor
- Research
topics -
Effective utilization of marine biomass
Development of food processing integrated with marine environment
- keywords
- Utilization of marine waste, Marine environment, Edible film, Biodegradable film
- GENG, Jieting
- Assistant Professor
- Research
topics -
- keywords
Focusing on processed foods mainly made from marine products, the Food Processing laboratory is carrying out studies to understand the change in the properties and conditions of proteins and lipids before and after processing, and to clarify the processing principles and quality characteristics of processed foods from the points of chemistry, physics, and biology. These studies are based on an idea that food processing can be a tool for resolving environmental issues facing society and possible future food shortages, and can contribute to society on a larger scale. In addition, we are also conducting studies to meet on-site needs, such as research to solve problems that currently face the food industry.
Details of our research are described below:
- 1：Fish-paste products
- In addition to research on the influence of food additives and ingredients on the gelation of fish meat, which is a key raw material, we are studying the development of new fish-paste products, such as investigating the processing principles of a traditional food, “vinegar-cured kamaboko,” and studies on the enhanced functionality of ground fish meat due to the emulsification of fish oil.
- 2：Edible film made from marine products
- We are researching the development of biodegradable film made from frozen ground fish meat and fish processing wastes (bone, skin, etc.) that can be decomposed by microorganisms upon disposal in the environment.
- 3：Development of fermented foods made from marine products
- We are researching the development of fish sauce and fermented fish paste made from fish processing wastes and under-utilized fishery resources.
- 4：Suitability of marine products as raw materials for processed foods
- We are studying the suitability of under- or un-utilized fish for raw materials for processed foods. We analyze whether or not they are suitable for use as raw materials for fish-paste products and how to improve the suitability if they are not.
- 5：Highly utilization of seafood material by controlling the freshness
- 6：Comprehensive study for the improvement of the marine environment from the point of utilization of marine products
- We believe that fisheries utilization research is a significant part of the fishery industry. Our research in this field includes a study on the effective use of marine animals causing the ocean bed to become barren. This is the phenomenon involving the disappearance of coastal seaweed beds, which constitute important ecosystems where useful fishery products grow and seawater is purified; this is one of the most serious environmental issues facing us. Although the causes have not been resolved well, overgrazing of seaweed by marine animals is a certain cause. These marine animals are fishes such as Siganus fuscescens, Kyphosus vaigiensis, and Calotomus japonicus, sea urchins such as Anthocidaris crassispina and Diadema setosum, which have become active in breeding because of recent changes in the marine environment, specifically, changes in seawater temperature. These marine animals are not edible because of their bad odor. If these under- or un-utilized fishes and sea urchins can be used for food by the full use of processing techniques, they will have added value, can be caught for commercial purposes, and their populations may be controlled. This will also contribute to the resolution of an important environmental issue.
