ANDO Masashi

Researcher Information

Degree

• (BLANK)（Kyoto University）
• (BLANK)（Kyoto University）

J-Global ID

• 200901098924350502

Research Interests

• 水産化学 水銀 鮮度保持   Fishery Science   

Research Areas

• Life sciences / Marine/Aquatic life sciences

Academic & Professional Experience

• 2009 - Today  近畿大学農学部教授
• 2003 - 2009  近畿大学農学部助教授
• 1996 - 2003  Kindai UniversityFaculty of Agriculture
• 1992 - 1996  Kindai UniversityFaculty of Agriculture助手

Education

•        - 1992  Kyoto University  農学研究科  水産化学
•        - 1992  Kyoto University  Agricultural Science
•        - 1988  Kyoto University  Faculty of Agriculture  水産学科
•        - 1988  Kyoto University  Faculty of Agriculture  Department of Fisheries

Association Memberships

• 医学・生物学電子顕微鏡技術学会   日本農芸化学会   日本生化学会   日本顕微鏡学会   日本水産学会   

Published Papers

• Targeted deletion of ecto-5′-nucleotidase results in retention of inosine monophosphate content in postmortem muscle of medaka (Oryzias latipes)

  Yu Murakami; Masashi Ando; Ryota Futamata; Tomohisa Horibe; Kazumitsu Ueda; Masato Kinoshita; Toru Kobayashi

  Scientific Reports Springer Science and Business Media LLC 12 (1) 18588  2022/11 [Refereed]
  
• Quality assessment of yellowtail ( Seriola quinqueradiata ) meat cultured in an offshore floating flexible facility

  Masashi Ando; Wen Jye Mok; Yuji Maeda; Ryoji Miki; Takashi Fukuda; Yasuyuki Tsukamasa

  Food Science & Nutrition Wiley 10 (9) 3024 - 3033 2048-7177 2022/09 [Refereed]
  
• New dihydronaphthothiophene derivatives by the biological transformation of seriniquinone using marine-derived actinomycete Streptomyces albogriseolus OM27-12

  Kohei Ishida; Teruki Tanaka; Kenichiro Nagai; Yoshimasa Furuichi; Takeshi Terahara; Masashi Ando; Yasuyuki Tsukamasa; Takashi Fukuda

  The Journal of Antibiotics Springer Science and Business Media LLC 75 (1) 9 - 15 0021-8820 2022/01 [Refereed]
  
• Effects of temperature treatment before thawing on NAD⁺ and ATP concentrations in frozen fish meats prepared by instant killing and quick freezing and on pH after thawing

  SHUHEI NISHIGUCHI; TAKASHI FUKUDA; MASASHI ANDO; YASUYUKI TSUKAMASA

  NIPPON SUISAN GAKKAISHI Japanese Society of Fisheries Science 86 (6) 494 - 501 0021-5392 2020/11 [Refereed]
  
• Evaluation of the inhibition of mercury absorption by vegetable juices using a red sea bream intestine model.

  Masashi Ando; Takahiro Yamada; Yoichiro Okinaga; Etsuko Taguchi; You Sugimoto; Akiko Takeuchi; Tomohiro Itoh; Takashi Fukuda; Yasuyuki Tsukamasa

  Food chemistry 303 125351 - 125351 2020/01 [Refereed]
  
• Phytol isolated from watermelon (Citrullus lanatus) sprouts induces cell death in human T-lymphoid cell line Jurkat cells via S-phase cell cycle arrest.

  Tomohiro Itoh; Akito Ono; Kaori Kawaguchi; Sayaka Teraoka; Mayo Harada; Keitaro Sumi; Masashi Ando; Yasuyuki Tsukamasa; Masayuki Ninomiya; Mamoru Koketsu; Toshiharu Hashizume

  Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association 115 425 - 435 0278-6915 2018/05 [Refereed]
  
• Quality evaluation of cultured eel-flavored Amur catfrsh, Silurus asotus, by chemical analysis and sensory evaluation

  塚正泰之; 山下洋; 高島秋則; 松浦良平; 安藤正史; 福田隆志; 山本眞司; 那須敏郎; 有路昌彦; 升間主計

  水産増殖 66 (3) 235 - 242 0371-4217 2018 [Refereed]
  
• Study on the delay of discoloration of frozen skipjack Katsuwonus pelamis meat

  Yasuyuki Tsukamasa; Kohei Nakamura; Tatsuro Nagato; Keigoro Yamamoto; Tomokazu Morita; Tomoki Hiraoka; Takashi Fukuda; Tomohiro Itoh; Masashi Ando

  Nippon Suisan Gakkaishi (Japanese Edition) Nihon Suisan Gakkai 84 (1) 111 - 118 1349-998X 2018 [Refereed]
  
• Effect of taurine enrichment in rotifer (Brachionus sp.) on growth of larvae of Pacific bluefin tuna Thunnus orientalis (Temminck & Schlegel) and yellowfin tuna T. albacares (Temminck & Schlegel)

  Ryo Katagiri; Tsukasa Sasaki; Alvaro Diaz; Masashi Ando; Daniel Margulies; Vernon P. Scholey; Yoshifumi Sawada

  AQUACULTURE RESEARCH WILEY 48 (6) 3013 - 3031 1355-557X 2017/06 [Refereed]
  
• OM-X®, a Fermented Vegetables Extract, Facilitates Muscle Endurance Capacity in Swimming Exercise Mice.

  Tomohiro Itoh; Yasuyoshi Miyake; Takayuki Yamaguchi; Shota Tsukaguchi; Rena Mitarai; Miyuki Enomoto; Seiya Ensho; Yoshie Shimomiya; Yuki Nakamura; Masashi Ando; Yasuyuki Tsukamasa; Muneaki Takahata

  Natural product communications 12 (1) 111 - 114 1934-578X 2017/01 [Refereed]
  
• Inhibitory Effects of Echinochrome A, Isolated from Shell of the Sea Urchin Anthocidaris crassispina, on Antigen-Stimulated Degranulation in Rat Basophilic Leukemia RBL-2H3 Cells through Suppression of Lyn Activation.

  Tomohiro Itoh; Azusa Fujiwara; Masayuki Ninomiya; Toshimichi Maeda; Masashi Ando; Yasuyuki Tsukamasa; Mamoru Koketsu

  Natural product communications 11 (9) 1303 - 1306 1934-578X 2016/09 [Refereed]
  
• Effect of dietary taurine enhancement on growth and development in red sea bream Pagrus major larvae

  Yang-Su Kim; Tsukasa Sasaki; Masato Awa; Maho Inomata; Tomoki Honryo; Yasuo Agawa; Masashi Ando; Yoshifumi Sawada

  AQUACULTURE RESEARCH WILEY-BLACKWELL 47 (4) 1168 - 1179 1355-557X 2016/04 [Refereed]
  
• OM-X (R), Fermented Vegetables Extract Suppresses Antigen-Stimulated Degranulation in Rat Basophilic Leukemia RBL-2H3 Cells and Passive Cutaneous Anaphylaxis Reaction in Mice

  Tomohiro Itoh; Yasuyoshi Miyake; Takuya Kasashima; Yoshie Shimomiya; Yuki Nakamura; Masashi Ando; Yasuyuki Tsukamasa; Muneaki Takahata

  NATURAL PRODUCT COMMUNICATIONS NATURAL PRODUCTS INC 10 (9) 1597 - 1601 1934-578X 2015/09 [Refereed]
  
• Muscle growth in full-cycle cultured Pacific bluefin tuna Thunnus orientalis from early larval to juvenile stage: histochemical, immunohistochemical and ultrastructural observation

  Bimol C. Roy; Yasuo Agawa; Heather L. Bruce; Masashi Ando; Tokihiko Okada; Yoshifumi Sawada; Tomohiro Itoh; Yasuyuki Tsukamasa

  FISHERIES SCIENCE SPRINGER JAPAN KK 80 (5) 1009 - 1020 0919-9268 2014/09 [Refereed]
  
• Reduced scytonemin isolated from Nostoc commune suppresses LPS/IFNγ-induced NO production in murine macrophage RAW264 cells by inducing hemeoxygenase-1 expression via the Nrf2/ARE pathway.

  Tomohiro Itoh; Mamoru Koketsu; Naoto Yokota; Shota Touho; Masashi Ando; Yasuyuki Tsukamasa

  Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association 69 330 - 8 2014/07 [Refereed]
  
• Antimicrobial and anti-inflammatory properties of nostocionone isolated from Nostoc commune Vauch and its derivatives against Propionibacterium acnes.

  Tomohiro Itoh; Akihiro Tsuchida; Yuji Muramatsu; Masayuki Ninomiya; Masashi Ando; Yasuyuki Tsukamasa; Mamoru Koketsu

  Anaerobe 27 56 - 63 2014/06 [Refereed]
  
• Effects of additional cysteine in fish diet on mercury concentration.

  W J Mok; Y Hatanaka; M Seoka; T Itoh; Y Tsukamasa; M Ando

  Food chemistry 147 340 - 5 2014/03 [Refereed]
  
• Improvement of Red Color Development on the Surface of Kuruma Prawn Marsupenaeus japonicus under Various Conditions

  Masashi Ando; Takamitsu Fukai; Ken-ichi Kawasaki; Tomohiro Itoh; Yasuyuki Tsukamasa

  JOURNAL OF FOOD SCIENCE WILEY-BLACKWELL 79 (2) E202 - E207 0022-1147 2014/02 [Refereed]
  
• Regulation of the differentiation of osteoblasts and osteoclasts by a hot-water extract of adzuki beans (Vigna angularis).

  Tomohiro Itoh; Masahiro Nakamura; Hirohisa Nakamichi; Masashi Ando; Yasuyuki Tsukamasa; Yukio Furuichi

  Bioscience, biotechnology, and biochemistry 78 (1) 92 - 9 2014 [Refereed]
  
• Novel method for improving the antioxidative properties of fish meat by direct injection of sodium L-ascorbate into the blood vessels of live fish.

  Tsukamasa Y; Kato K; Bimol CR; Ishibashi Y; Kobayashi T; Itoh T; Ando M

  Fisheries Science Springer Japan 79 (2) 349 - 355 0919-9268 2013/03 [Refereed]
  
• Reduced scytonemin isolated from Nostoc commune induces autophagic cell death in human T-lymphoid cell line Jurkat cells

  Tomohiro Itoh; Ryosuke Tsuzuki; Toshiomi Tanaka; Masayuki Ninomiya; Yuji Yamaguchi; Hiroyuki Takenaka; Masashi Ando; Yasuyuki Tsukamasa; Mamoru Koketsu

  Food and Chemical Toxicology 60 76 - 82 0278-6915 2013 [Refereed]
  
• Whiskey Congeners Suppress LPS/IFN gamma-Induced NO Production in Murine Macrophage RAW 264 Cells by Inducing Heme Oxygenase-1 Expression

  Tomohiro Itoh; Masashi Ando; Yasuyuki Tsukamasa; Toshiyuki Wakimoto; Haruo Nukaya

  JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY AMER CHEMICAL SOC 60 (51) 12491 - 12500 0021-8561 2012/12 [Refereed]
  
• Immunomodulatory effects of heat-killed Enterococcus faecalis TH10 on murine macrophage cells

  Tomohiro Itoh; Yasuyoshi Miyake; Ayumi Onda; Junko Kubo; Masashi Ando; Yasuyuki Tsukamasa; Muneaki Takahata

  MICROBIOLOGYOPEN WILEY 1 (4) 373 - 380 2045-8827 2012/12 [Refereed]
  
• Microvesicles released from hormone-refractory prostate cancer cells facilitate mouse pre-osteoblast differentiation

  Tomohiro Itoh; Yuko Ito; Yoshinori Ohtsuki; Masashi Ando; Yasuyuki Tsukamasa; Nami Yamada; Tomoki Naoe; Yukihiro Akao

  JOURNAL OF MOLECULAR HISTOLOGY SPRINGER 43 (5) 509 - 515 1567-2379 2012/10 [Refereed]
  
• Assessment of concentrations of toxic elements in aquaculture food products in Malaysia

  Wen Jye Mok; Shigeharu Senoo; Tomohiro Itoh; Yasuyuki Tsukamasa; Ken-ichi Kawasaki; Masashi Ando

  FOOD CHEMISTRY ELSEVIER SCI LTD 133 (4) 1326 - 1332 0308-8146 2012/08 [Refereed]
  
• Hot Water Extract of Adzuki (Vigna angularis) Suppresses Antigen-Stimulated Degranulation in Rat Basophilic Leukemia RBL-2H3 Cells and Passive Cutaneous Anaphylaxis Reaction in Mice

  Tomohiro Itoh; Yumiko Hori; Toshiyuki Atsumi; Kazuo Toriizuka; Masahiro Nakamura; Takeshi Maeyama; Masashi Ando; Yasuyuki Tsukamasa; Yoshiteru Ida; Yukio Furuichi

  PHYTOTHERAPY RESEARCH WILEY-BLACKWELL 26 (7) 1003 - 1011 0951-418X 2012/07 [Refereed]
  
• Expression of BMP-2 and Ets1 in BMP-2-stimulated mouse pre-osteoblast differentiation is regulated by microRNA-370

  Tomohiro Itoh; Masashi Ando; Yasuyuki Tsukamasa; Yukihiro Akao

  FEBS Letters 12 586 (12) 1693 - 1701 0014-5793 2012/06 [Refereed]
  
• Expression of BMP-2 and Ets1 in BMP-2-stimulated mouse pre-osteoblast differentiation is regulated by microRNA-370

  Tomohiro Itoh; Masashi Ando; Yasuyuki Tsukamasa; Yukihiro Akao

  FEBS Letters 586 (12) 1693 - 1701 0014-5793 2012/06 [Refereed]
  
• Structural and ultrastructural changes of full-cycle cultured Pacific bluefin tuna (Thunnus orientalis) muscle slices during chilled storage

  Bimol Chandra Roy; Masashi Ando; Tomohiro Itoh; Yasuyuki Tsukamasa

  JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE WILEY-BLACKWELL 92 (8) 1755 - 1764 0022-5142 2012/06 [Refereed]
  
• Application of supercooling to long-term storage of fish meat

  Yasufumi Fukuma; Akihiko Yamane; Tomohiro Itoh; Yasuyuki Tsukamasa; Masashi Ando

  FISHERIES SCIENCE SPRINGER JAPAN KK 78 (2) 451 - 461 0919-9268 2012/03 [Refereed]
  
• Muscle fiber types, growth and development in the whole myotome of cultured Pacific bluefin tuna Thunnus orientalis

  Bimol Chandra Roy; Masashi Ando; Masahiro Nakatani; Tokihiko Okada; Yoshifumi Sawada; Tomohiro Itoh; Yasuyuki Tsukamasa

  FISHERIES SCIENCE SPRINGER TOKYO 78 (2) 471 - 483 0919-9268 2012/03 [Refereed]
  
• Cisplatin induces production of reactive oxygen species via NADPH oxidase activation in human prostate cancer cells

  Tomohiro Itoh; Riyako Terazawa; Keitaro Kojima; Keita Nakane; Takashi Deguchi; Masashi Ando; Yasuyuki Tsukamasa; Masafumi Ito; Yoshinori Nozawa

  FREE RADICAL RESEARCH INFORMA HEALTHCARE 45 (9) 1033 - 1039 1071-5762 2011/09 [Refereed]
  
• Mercury levels of small fishes: influence of size and catch area

  Wen Jye Mok; Manabu Seoka; Yasuyuki Tsukamasa; Ken-ichi Kawasaki; Masashi Ando

  FISHERIES SCIENCE SPRINGER TOKYO 77 (5) 823 - 828 0919-9268 2011/09 [Refereed]
  
• Effect of water temperature on the feeding activity and the resultant mercury levels in the muscle of cultured bluefin tuna Thunnus orientalis (Temminck and Schlegel)

  Masashi Ando; Manabu Seoka; Yoshio Mukai; Mok Wen Jye; Shigeru Miyashita; Yasuyuki Tsukamasa

  AQUACULTURE RESEARCH WILEY-BLACKWELL 42 (4) 516 - 524 1355-557X 2011/03
• Effects of Brief Summer or Winter Fasting on the Muscle Quality of Cultured Pacific Bluefin Tuna (Thunnus orientalis)

  Yasuyoshi Miyake; Bimol Chandra Roy; Masashi Ando; Tokihiko Okada; Yoshifumi Sawada; Manabu Seoka; Ken-ichi Kawasaki; Yasuyuki Tsukamasa

  JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY TAYLOR & FRANCIS INC 20 (2) 196 - 208 1049-8850 2011 [Refereed]
  
• Multiple taste functions of the umami substances in muscle extracts of yellowtail and bastard halibut

  Yukiko Maruji; Momoko Shimizu; Michiyo Murata; Masashi Ando; Morihiko Sakaguchi; Takashi Hirata

  FISHERIES SCIENCE SPRINGER TOKYO 76 (3) 521 - 528 0919-9268 2010/05
• Proximate and Fatty Acid Compositions in Different Flesh Cuts of Cultured, Cultured Fasted, and Wild Pacific Bluefin Tuna (Thunnus orientalis)

  Bimol C. Roy; Y. Miyake; M. Ando; K. -I. Kawasaki; Y. Tsukamasa

  JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY TAYLOR & FRANCIS INC 19 (3) 284 - 297 1049-8850 2010
• Evaluation of new fish sauces prepared by fermenting hot-water extraction waste of stock from dried fish using various kojis

  Miyuki Murakami; Masataka Satomi; Masashi Ando; Yasuyuki Tukamasa; Ken-ichi Kawasaki

  JOURNAL OF FOOD AGRICULTURE & ENVIRONMENT WFL PUBL 7 (2) 175 - 181 1459-0255 2009/04
• Trial for quality control in mercury contents by using tail muscle of full-cycle cultured bluefin tuna (Thunnus orientalis)

  Masashi Ando; Manabu Seoka; Masahiro Nakatani; Tadashi Tsujisawa; Yuka Katayama; Masashi Nakao; Yasuyuki Tsukamasa; Ken-Ichi Kawasaki

  JOURNAL OF FOOD PROTECTION INT ASSOC FOOD PROTECTION 71 (3) 595 - 601 0362-028X 2008/03 [Refereed]
  
• Reduction of cadmium in fermented squid gut sauce using cadmium-absorbing bacteria isolated from food sources

  Ken-Ichi Kawasaki; Toru Matsuoka; Masataka Satomi; Masashi Ando; Tukamasa Yasuyuki; Susumu Kawasaki

  JOURNAL OF FOOD AGRICULTURE & ENVIRONMENT WFL PUBL 6 (1) 45 - 49 1459-0255 2008/01
• Changes of proximate compositions and myoglobin content in the dorsal ordinary muscles of the cultured Pacific bluefin tuna Thunnus orientalis with growth

  Yoshi-Nori Nakamura; Masashi Ando; Manabu Seoka; Ken-Ichi Kawasaki; Yasuyuki Tsukamasa

  FISHERIES SCIENCE BLACKWELL PUBLISHING 73 (5) 1155 - 1159 0919-9268 2007/10
• Changes in myoglobin content and proximate compositions of the dorsal ordinary muscles of full-cycle cultured Pacific bluefin tuna Thunnus orientalis (Temminck et Schlegel) with body size

  Yasuyuki Tsukamasa; Yoshi-Nori Nakamura; Masashi Ando; Manabu Seoka; Ken-Ichi Kawasaki

  AQUACULTURE RESEARCH BLACKWELL PUBLISHING 38 (2) 201 - 205 1355-557X 2007/02
• Changes of proximate and fatty acid compositions of the dorsal and ventral ordinary muscles of the full-cycle cultured Pacific bluefin tuna Thunnus orientalis with the growth

  Yoshi-Nori Nakamura; Masashi Ando; Manabu Seoka; Ken-ichi Kawasaki; Yasuyuki Tsukamasa

  FOOD CHEMISTRY ELSEVIER SCI LTD 103 (1) 234 - 241 0308-8146 2007
• The changes in proximate compositions and glycogen contents in the dorsal ordinary muscles of the full-cycle cultured Pacific bluefin tuna Thunnus orientalis occurring with growth

  Yoshi-Nori Nakamura; Masashi Ando; Manabu Seoka; Ken-Ichi Kawasaki; Yasuyuki Tsukamasa

  FISHERIES SCIENCE SPRINGER JAPAN KK 72 (6) 1140 - 1146 0919-9268 2006/12 [Refereed]
  
• Effect of fasting on physical/chemical properties of ordinary muscles in full-cycle cultured Pacific bluefin tuna Thunnus orientalis during chilled storage

  Yoshi-Nori Nakamura; Masashi Ando; Manabu Seoka; Ken-Ichi Kawasaki; Yoshifumi Sawada; Shigeru Miyashita; Tokihiko Okada; Hidemi Kumai; Yasuyuki Tsukamasa

  FISHERIES SCIENCE BLACKWELL PUBLISHING 72 (5) 1079 - 1085 0919-9268 2006/10
• Pyridinoline concentrations in muscular and skin collagen of fish and relationship between collagen solubility and pyridinoline concentration in fish muscular collagen

  Masashi Ando; Yoko Nakagishi; Keiko Yoshida; Masashi Nakao; Takayuki Nakagawa; Yasuo Makinodan; Yasuyuki Tsukamasa; Ken-Ichi Kawasaki

  FISHERIES SCIENCE BLACKWELL PUBLISHING 72 (5) 1104 - 1108 0919-9268 2006/10
• Histological comparison of the dorsal ordinary muscles of wild and full-cycle cultured Pacific bluefin tuna (Thunnus orientalis)

  Yoshi-Nori Nakamura; Masashi Ando; Manabu Seoka; Ken-ichi Kawasaki; Yasuyuki Tsukamasa

  JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE WILEY-BLACKWELL 86 (10) 1537 - 1544 0022-5142 2006/08
• The effectiveness of a new physical property evaluation method of kamaboko which applied the principal component analysis to the puncture and stress relaxation tests

  T Hagihara; M Ando; K Kawasaki; Y Makinodan; Y Tsukamasa

  FISHERIES SCIENCE BLACKWELL PUBLISHING 72 (2) 393 - 401 0919-9268 2006/04
• Changes in physical/chemical composition and histological properties of dorsal and ventral ordinary muscles of full-cycle cultured Pacific bluefin tuna, Thunnus orientalis, during chilled storage

  YN Nakamura; M Ando; M Seoka; K Kawasaki; Y Tsukamasa

  JOURNAL OF FOOD SCIENCE INST FOOD TECHNOLOGISTS 71 (2) E45 - E51 0022-1147 2006/03
• 絶食が完全養殖クロマグロ普通筋の冷蔵変化に及ぼす影響

  熊井 英水; 安藤 正史; 瀬岡 学; 川﨑 賢一; 澤田 好史; 宮下 盛; 塚正 泰之; 岡田貴彦

  日本水産学会誌 2006 (72) 1072 - 1078 2006
• 温度管理による魚類筋肉組織の脆弱化の抑制

  安藤 正史

  氷温科学 8 8 - 14 2006
• Change of meat quality in tiger puffer during frozen storage

  T Yamamoto; S Kono; Y Ohata; Y Tsukamasa; K Kawasaki; M Ando

  FOOD SCIENCE AND TECHNOLOGY RESEARCH KARGER 11 (2) 175 - 183 1344-6606 2005/05
• スキャナーによるネガ取り込みにおける注意点

  安藤 正史

  医学・生物学電子顕微鏡技術学会誌 19 (1) 53 - 53 2005
• Total activity of transglutaminase at various temperatures in several fish meats

  Y Tsukamasa; Y Miyake; M Ando; Y Makinodan

  FISHERIES SCIENCE JAPANESE SOC FISHERIES SCIENCE 68 (4) 929 - 933 0919-9268 2002/08
• Organic Taste-Active Components in the Hot-Water Extract of Yellowtail Muscle

  Satoshi Kubota; Kouji Itoh; Norifumi Niizeki; Xing-An Song; Kohji Okimoto; Masashi Ando; Michiyo Murata; Morihiko Sakaguchi

  Food Science and Technology Research S. Karger AG 8 (1) 45 - 49 1344-6606 2002 [Refereed]
  
• Effect of control of endogenous endopeptidase and transglutaminase on setting property of carp meat

  Y Tsukamasa; Y Miyake; M Ando; Y Makinodan

  NIPPON SUISAN GAKKAISHI JAPANESE SOC FISHERIES SCIENCE 66 (4) 719 - 725 0021-5392 2000/07 [Refereed]
  
• Effect of endogenous transglutaminase on heat-denatured carp actomyosin

  Y Tsukamasa; Y Miyake; M Ando; Y Makinodan

  NIPPON SUISAN GAKKAISHI JAPANESE SOC FISHERIES SCIENCE 66 (3) 469 - 474 0021-5392 2000/05 [Refereed]
  
• Presence of Endopeptidase in the Powdered Yam Dioscorea opposita and Its Effect on the Texture of Kamaboko

  Yasuyuki Tsukamasa; Masashi Ando; Yasuo Makinodan

  Food Science and Technology Research S. Karger AG 5 (4) 327 - 330 1344-6606 1999 [Refereed]
  
• Valuation of cultured spotted halibut Verasper variegatus by comparing with cultured plaice Paralichthys olivaceus

  M Ando; H Niho; Y Tsukamasa; Y Makinodan

  NIPPON SUISAN GAKKAISHI JAPAN SOC SCI FISHERIES SCI 64 (6) 1027 - 1033 0021-5392 1998/11 [Refereed]
  
• Effect of maturation on activities of various proteases and protease inhibitors in the muscle of Ayu (Plecoglossus altivelis)

  Haruhiko Toyohara; Kohsei Ito; Masashi Ando; Masato Kinoshita; Yutaka Shimizu; Morihiko Sakaguchi

  Comparative Biochemistry and Physiology -- Part B: Biochemistry and 99 (2) 419 - 424 0305-0491 1991 [Refereed]
  

Books etc

• Correspondence of collagen to the softening of fish meat during refrigeration.

  Extracellular matrix of fish and shellfish biochemistry and impact of seafood qualigy. 1999
• 魚肉の軟化機構

  水産学シリーズ,魚介類の細胞外マトリックス 1997
• The softening mechanism of the fish meat durin refrigeration after death.

  Recent Researches and Developments in Agricultural and Food Chemistry 1997
• 刺し身の歯ごたえ

  「たべもの」のはなし 1994
• 筋肉の物性変化

  水産学シリーズ「魚類における死後硬直の生化学と応用上の緒問題」 1991

Conference Activities & Talks

• 絶食による養殖マグロ普通筋の品質改良に関する研究Ⅱ  [Not invited]

  熊井 英水; 塚正 泰之; 安藤 正史; 瀬岡 学; 澤田 好史; 宮下 盛; 川﨑 賢一; 岡田 貴彦

  2006/03
• 絶食による養殖マグロ普通筋の品質改良に関する研究Ⅰ  [Not invited]

  熊井 英水; 安藤 正史; 瀬岡 学; 澤田 好史; 宮下 盛; 塚正 泰之; 岡田 貴彦

  2006/03
• 魚類筋肉における過冷却保存の試み  [Not invited]

  安藤 正史; 岡田空太; 塚正 泰之

  平成15 年度氷温学会大会（米子）  2003/09  平成15 年度氷温学会大会（米子）
   

  魚肉を過冷却保存した際の品質保持効果について検討した。

Works

• マアナゴの品質の解析と数値化

  2004 -2005
• エビ表皮発色方法の鑑定法の開発

  2005
• 養殖トラフグの冷凍法の開発

  2001

MISC

• ウナギ味のナマズの品質に関する研究

  塚正泰之; 高島秋則; 松浦良平; 安藤正史; 福田隆志; 山下洋; 山本眞司; 那須敏郎; 有路昌彦; 升間主計  日本水産学会大会講演要旨集  2018-  2018
• Inhibitory effect of sea horse Hippocampus kelloggi ethanol extract on antigen-stimulated degranulation in rat basophilic leukemia RBL-2H3 cells

  Tomohiro Itoh; Yudai Sakata; Yunika Yoshida; Masahiro Iwayama; Hironobu Murase; Masashi Ando; Yasuyuki Tsukamasa  Nippon Suisan Gakkaishi (Japanese Edition)  79-  (4)  683  -693  2013  [Refereed]
  
• Changes in Digestive Enzyme Activities of Larval and Early Crab Stages of Red Frog Crab Ranina ranina with Growth

  KUROKAWA Yuko; KAWAI Shin'ichiro; YOSEDA Kenzo; HAMADA Kazuhisa; TANAKA Masaru; ANDO Masashi  水産増殖 = The aquiculture  59-  (4)  521  -528  2011/12
• III-8. Mercury in farmed bluefin tuna - Safety as a food material

  Masashi Ando  Nippon Suisan Gakkaishi (Japanese Edition)  76-  (5)  976  2010
• Reduction of mercury levels in cultured bluefin tuna, Thunnus orientalis, using feed with relatively low mercury levels

  Masashi Nakao; Manabu Seoka; Masahiro Nakatani; Tokihiko Okada; Shigeru Miyashita; Yasuyuki Tsukamasa; Ken-ichi Kawasaki; Masashi Ando  AQUACULTURE  288-  (3-4)  226  -232  2009/03
• Trial for quality control in mercury contents by using tail muscle of full-cycle cultured bluefin tuna (Thunnus orientalis)

  Masashi Ando; Manabu Seoka; Masahiro Nakatani; Tadashi Tsujisawa; Yuka Katayama; Masashi Nakao; Yasuyuki Tsukamasa; Ken-Ichi Kawasaki  JOURNAL OF FOOD PROTECTION  71-  (3)  595  -601  2008/03
• Suppression of fish meat softening by strict control of storage temperature

  Masashi Ando; Shintaro Mizuochi; Yasuyuki Tsukamasa; Ken-Ichi Kawasaki  FISHERIES SCIENCE  73-  (3)  705  -712  2007/06
• Possibility for decreasing of mercury content in bluefin tuna Thunnus orientalis by fish culture

  Masashi Nakao; Manabu Seoka; Yasuyuki Tsukamasa; Ken-ichi Kawasaki; Masashi Ando  FISHERIES SCIENCE  73-  (3)  724  -731  2007/06
• Comparison of the proximate compositions, breaking strength and histological structure by the muscle positions of the full-cycle cultured Pacific bluefin tuna Thunnus orientalis

  YN Nakamura; M Ando; M Seoka; K Kawasaki; Y Tsukamasa  FISHERIES SCIENCE  71-  (3)  605  -611  2005/06
• 凍結防止剤を用いない過冷却による魚肉の未凍結保存．

  氷温科学  8,1-8-  2005
• Effect of inhabited sea area on chub mackerel meat texture and possible degradation of type V collagen during chilled storage

  Y Shigemura; M Ando; K Oishi; S Mochizuki; Y Tsukamasa; Y Makinodan; T Kawai  FISHERIES SCIENCE  70-  (5)  933  -935  2004/10
• Possible degradation of type I collagen in relation to yellowtail muscle softening during chilled storage

  Y Shigemura; M Ando; K Harada; Y Tsukamasa  FISHERIES SCIENCE  70-  (4)  703  -709  2004/08
• Correlation of type V collagen content with post-mortem softening of fish meat during chilled storage

  Y Shigemura; M Ando; Y Tsukamasa; Y Makinodan; T Kawai  FISHERIES SCIENCE  69-  (4)  842  -848  2003/08
• 魚類筋肉の氷温貯蔵

  安藤 正史  アクアネット  6(10),32-36-  (10)  32  -36  2003
• 魚のしめ方がその品質に与える影響について

  安藤 正史; 望月 聡  日本調理科学会誌（教材研究）  36(2),184-187-  (2)  184  -187  2003
• Effect of inhabited sea area on meat firmness and its post-mortem change in chub mackerel during chilled storage

  M Ando; K Oishi; S Mochizuki; Y Tsukamasa; Y Makinodan  FISHERIES SCIENCE  68-  (6)  1337  -1343  2002/12
• Effect of slaughter method on degradation of intramuscular type v collagen during short-term chilled storage of chub mackerel Scomber japonicus

  K Sato; S Uratsuji; M Sato; S Mochizuki; Y Shigemura; M Ando  JOURNAL OF FOOD BIOCHEMISTRY  26-  (5)  415  -429  2002/11
• Maintenance of fish meat texture during chilled storage

  MASASHI ANDO; Faculty of Agriculture Kinki University  日本水産学会誌 = Bulletin of the Japanese Society of Scientific Fisheries  68-  (5)  756  -757  2002/09
• Trials for keep the fish muscle quality during chilled storage

  Masashi Ando; Yasumka Shigemura; Yasuyum Tsukamasa; Yasuo Makinodan  Fisheries Science  68-  1343  -1346  2002
• 氷温貯蔵によるマサバ筋肉の軟化現象の遅延効果

  氷温科学  5,8-14-  2002
• Influence of death struggle on the structural changes in chub mackerel muscle during chilled storage

  M Ando; M Joka; S Mochizuki; KI Satoh; Y Tsukamasa; Y Makinodan  FISHERIES SCIENCE  67-  (4)  744  -751  2001/08
• Interdependence between heat solubility and pyridinoline contents of squid mantle collagen

  M Ando; M Ando; M Makino; Y Tsukamasa; Y Makinodan; M Miyosh  JOURNAL OF FOOD SCIENCE  66-  (2)  265  -269  2001/03
• Interdependence between heat solubility and pyridinoline contents of squid mantle collagen

  M Ando; M Ando; M Makino; Y Tsukamasa; Y Makinodan; M Miyosh  JOURNAL OF FOOD SCIENCE  66-  (2)  265  -269  2001/03
• 魚類筋肉の貯蔵温度と鮮度変化

  安藤 正史; 望月 聡  アクアネット  4(9),36-39-  (9)  36  -39  2001
• マサバ筋肉の構造変化に関する研究 : II 熊野灘沖産マサバの死後変化(平成 12 年度日本水産学会近畿支部前期例会)

  大石 恵司; 安藤 正史; 望月 聡; 塚正 泰之; 牧之段 保夫; 近大農; 近大農; 大分大教育福祉; 近大農; 近大農  日本水産学会誌 = Bulletin of the Japanese Society of Scientific Fisheries  66-  (6)  1073  -1073  2000/11
• トラフグ筋肉からの V 型コラーゲンの精製(平成 12 年度日本水産学会近畿支部前期例会)

  重村 泰毅; 安藤 正史; 塚正 泰之; 牧之段 保夫; 近大農; 近大農; 近大農; 近大農  日本水産学会誌 = Bulletin of the Japanese Society of Scientific Fisheries  66-  (6)  1073  -1073  2000/11
• Morphological change of collagen fibrils in association with post-mortem softening of fish meat

  M Ando  NIPPON SUISAN GAKKAISHI  66-  (5)  904  -905  2000/09
• 死後硬直の進行と脊髄破壊による影響--ハマチ・マダイ・ヒラメを用いて実験すると・・・ (特集 養魚の新しい鮮度保持技術とヒント)

  安藤 正史  養殖  37-  (9)  57  -59  2000/08
• Disintegration of Arrow Squid Mantle Connective Tissue by Immersion in a Collagenase Solution.

  ANDO Mami; ANDO Masashi; TSUKAMASA Yasuyuki; MAKINODAN Yasuo; MIYOSHI Masamitsu  Journal of Home Economics of Japan  51-  (5)  395  -404  2000
• 死後硬直の進行と脊髄破壊による影響

  養殖  37-  (9)  57  -59  2000
• Effect of control of endogenous endopeptidase and transglutaminase on setting property of carp meat

  Yasuyuki Tsukamasa; Yasuyoshi Miyake; Masashi Ando; Yasuo Makinodan  Nippon Suisan Gakkaishi (Japanese Edition)  66-  (4)  719  -725  2000
• 魚肉の軟化現象とコラーゲン

  アクアネット  3-  (7)  30  -33  2000
• Effect of endogenous transglutaminase on heat-denatured carp actomyosin

  Yasuyuki Tsukamasa; Yasuyoshi Miyake; Masashi Ando; Yasuo Makinodan  Nippon Suisan Gakkaishi (Japanese Edition)  66-  (3)  469  -474  2000
• Disintegration of Arrow Squid Mantle Connective Tissue by Immersion in a Collagenase Solution

  ANDO Mami; ANDO Masashi; TSUKAMASA Yasuyuki; MAKINODAN Yasuo; MIYOSHI Masamitsu  Journal of home economics of Japan  51-  (5)  395  -404  2000
• Texture changes associated with insolubilization of sarcoplasmic proteins curing salt-vinegar curing of fish

  M Toyohara; M Murata; M Ando; S Kubota; M Sakaguchi; H Toyohara  JOURNAL OF FOOD SCIENCE  64-  (5)  804  -807  1999/09
• Muscle firmness and structure of raw and cooked arrow squid mantle as affected by freshness

  M Ando; M Ando; Y Tsukamasa; Y Makinodan; M Miyoshi  JOURNAL OF FOOD SCIENCE  64-  (4)  659  -662  1999/07
• Post-mortem softening of fish muscle during chilled storage as affected by bleeding

  M Ando; A Nishiyabu; Y Tsukamasa; Y Makinodan  JOURNAL OF FOOD SCIENCE  64-  (3)  423  -428  1999/05
• 新養殖魚ホシガレイの品質評価

  アクアネット  2-  53  1999
• Purification of Endopeptidase in Yam Dioscorea opposita and Its Characterization

  Yasuyuki Tsukamasa; Masashi Ando; Yasuo Makinodan  Food Science and Technology Research  5-  (3)  259  -261  1999
• Presence of cysteine endopeptidase in the pyloric caeca of Pacific mackerel Scomber japonicus and its purification and characterization

  Y Tsukamasa; T Nakagawa; K Masuda; M Ando; Y Makinodan  FISHERIES SCIENCE  64-  (4)  627  -632  1998/08
• Identification of 170 k component which appears in the setting process of surimi gel

  M Ando; Y Tsukamasa; Y Makinodan  FISHERIES SCIENCE  64-  (3)  497  -498  1998/06
• Structural Changes in the Connective Tissue of Frozen-Thawed Squid Mantles by Heating.

  ANDO Mami; ANDO Masashi; TSUKAMASA Yasuyuki; MAKINODAN Yasuo; MIYOSHI Masamitsu  Journal of Home Economics of Japan  49-  (10)  1089  -1097  1998
• Valuation of cultured spotted halibut Verasper variegatus by comparing with cultured plaice Paralichthys olivaceus

  Masashi Ando; Hiroshi Niho; Yasuyuki Tsukamasa; Yasuo Makinodan  Nippon Suisan Gakkaishi (Japanese Edition)  64-  (6)  1027  -1033  1998
• Structural Changes in the Connective Tissue of Frozen-Thawed Squid Mantles by Heating

  ANDO Mami; ANDO Masahi; TSUKAMASA Yasuyuki; MAKINODAN Yasuo; MIYOSHI Masamitsu  Journal of home economics of Japan  49-  (10)  1089  -1097  1998
• Involvement of type V collagen in softening of fish muscle during short-term chilled storage

  K Sato; M Ando; S Kubota; K Origasa; H Kawase; H Toyohara; M Sakaguchi; T Nakagawa; Y Makinodan; K Ohtsuki; M Kawabata  JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY  45-  (2)  343  -348  1997/02
• Glyceraldehyde 3-phosphate dehydrogenase, a specific sarcoplasmic protein insolubilized during cold-storage of sardine

  T Nakagawa; M Ando; Y Makinodan  FISHERIES SCIENCE  62-  (5)  766  -771  1996/10
• Influence on post-mortem rigor of fish body and muscular ATP consumption by the destruction of spinal cord in several fishes

  M Ando; A Banno; M Haitani; H Hirai; T Nakagawa; Y Makinodan  FISHERIES SCIENCE  62-  (5)  796  -799  1996/10
• Reinforcement of Ashi (elasticity) of low salt kamaboko by setting and observation of kamaboko-structure by electron microscope

  Y Makinodan; T Nakagawa; M Ando; S Matsuno  NIPPON SUISAN GAKKAISHI  62-  (4)  654  -658  1996/07
• A study on the mechanism of post-mortem tenderization of fish muscle

  M Ando  NIPPON SUISAN GAKKAISHI  62-  (4)  555  -558  1996/07
• Properties of glycogenolytic enzymes from fish muscle

  T Nakagawa; M Ando; Y Makinodan  NIPPON SUISAN GAKKAISHI  62-  (3)  434  -438  1996/05
• Reinforcement of Ashi (elasticity) of low salt kamaboko by setting and observation of kamaboko-structure by electron microscope

  Yasuo Makinodan; Takayuki Nakagawa; Masashi Ando; Satoshi Matsuno  Nippon Suisan Gakkaishi (Japanese Edition)  62-  (4)  654  -658  1996
• 魚類筋肉の死後における軟化機構に関する研究

  安藤正史  日本水産学会誌  62-  (4)  555  -558  1996
• Properties of glycogenolytic enzymes from fish muscle

  Takayuki Nakagawa; Masashi Ando; Yasuo Makinodan  Nippon Suisan Gakkaishi (Japanese Edition)  62-  (3)  434  -438  1996
• 横紋筋結合組織の観察における固定液の影響

  医学・生物学電子顕微鏡技術研究会会誌  10-  (2)  63  1996
• POSTMORTEM CHANGE OF 3-DIMENSIONAL STRUCTURE OF COLLAGEN FIBRILLAR NETWORK IN FISH MUSCLE PERICELLULAR CONNECTIVE TISSUES CORRESPONDING TO POSTMORTEM TENDERIZATION

  M ANDO; Y YOSHIMOTO; K INABU; T NAKAGAWA; Y MAKINODAN  FISHERIES SCIENCE  61-  (2)  327  -330  1995/04
• VIRUS-LIKE PARTICLES IN UNICELLULAR APOCHLOROTIC MICROORGANISMS IN THE COASTAL WATER OF JAPAN

  K NAGASAKI; M ANDO; IMAI, I; S ITAKURA; Y ISHIDA  FISHERIES SCIENCE  61-  (2)  235  -239  1995/04
• FRESHNESS AND PALATABILITY OF FISH-MEAL

  M MURATA; M ANDO; M SAKAGUCHI  JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI  42-  (6)  462  -468  1995
• 魚肉の鮮度とおいしさ

  村田 道代; 安藤 正史; 坂口 守彦  日本食品工業学会誌  42-  (6)  462  -468  1995
• アルカリ浸軟/SEM法による魚類筋肉結合組織の観察

  医学・生物学電子顕微鏡技術研究会誌  9-  (2)  35  1995
• VIRAL MORTALITY IN THE FINAL STAGE OF HETEROSIGMA-AKASHIWO (RAPHIDOPHYCEAE) RED TIDE

  K NAGASAKI; M ANDO; S ITAKURA; IMAI, I; Y ISHIDA  JOURNAL OF PLANKTON RESEARCH  16-  (11)  1595  -1599  1994/11
• VIRUS-LIKE PARTICLES IN HETEROSIGMA-AKASHIWO (RAPHIDOPHYCEAE) - A POSSIBLE RED TIDE DISINTEGRATION MECHANISM

  K NAGASAKI; M ANDO; IMAI, I; S ITAKURA; Y ISHIDA  MARINE BIOLOGY  119-  (2)  307  -312  1994/05
• 絶食飼育による養殖魚の肉質改善の試み

  安藤正史  養殖(1月号69〜71頁)  1-  69  -71  1994
• ELEVATED ACTIVITY OF CATHEPSIN L-LIKE PROTEASE IN THE JELLIED MEAT OF JAPANESE FLOUNDER

  H TOYOHARA; M KINOSHITA; M ANDO; M YAMASHITA; S KONAGAYA; M SAKAGUCHI  NIPPON SUISAN GAKKAISHI  59-  (11)  1909  -1914  1993/11
• POSTMORTEM TENDERIZATION OF FISH MUSCLE DUE TO WEAKENING OF PERICELLULAR CONNECTIVE-TISSUE

  M ANDO; H TOYOHARA; Y SHIMIZU; M SAKAGUCHI  NIPPON SUISAN GAKKAISHI  59-  (6)  1073  -1076  1993/06
• VIRUS-LIKE PARTICLES IN AN APOCHLOROTIC FLAGELLATE IN HIROSHIMA BAY, JAPAN

  K NAGASAKI; M ANDO; IMAI, I; S ITAKURA; Y ISHIDA  MARINE ECOLOGY PROGRESS SERIES  96-  (3)  307  -310  1993/06
• POSTMORTEM TENDERIZATION OF FISH MUSCLE DUE TO WEAKENING OF PERICELLULAR CONNECTIVE-TISSUE

  M ANDO; H TOYOHARA; Y SHIMIZU; M SAKAGUCHI  NIPPON SUISAN GAKKAISHI  59-  (6)  1073  -1076  1993/06
• DISINTEGRATION OF THE PERICELLULAR CONNECTIVE-TISSUE OF AYU MUSCLE IN THE SPAWNING SEASON RELEVANT TO SOFTENING

  K ITO; H TOYOHARA; M ANDO; M SAKAGUCHI  NIPPON SUISAN GAKKAISHI  58-  (8)  1553  -1553  1992/08
• POSTMORTEM TENDERIZATION OF RAINBOW-TROUT MUSCLE CAUSED BY THE DISINTEGRATION OF COLLAGEN-FIBERS IN THE PERICELLULAR CONNECTIVE-TISSUE

  M ANDO; H TOYOHARA; M SAKAGUCHI  NIPPON SUISAN GAKKAISHI  58-  (3)  567  -570  1992/03
• 刺身の科学

  食品加工技術  12-  (1)  1992
• Three-dimensional Structure of Collagen Fibrillar Network of Pericellular Connective Tissue in Association with Firmness of Fish Muscle

  Masashi Ando; Haruhiko Toyohara; Morihiko Sakaguchi  Nippon Suisan Gakkaishi (Japanese Edition)  58-  (7)  1361  -1364  1992
• VALIDITY OF A PUNCTURE TEST FOR EVALUATING CHANGE IN MUSCLE FIRMNESS OF FISH DURING ICE STORAGE

  M ANDO; H TOYOHARA; Y SHIMIZU; M SAKAGUCHI  NIPPON SUISAN GAKKAISHI  57-  (12)  2341  -2341  1991/12
• POSTMORTEM TENDERIZATION OF FISH MUSCLE PROCEEDS INDEPENDENTLY OF RESOLUTION OF RIGOR-MORTIS

  M ANDO; H TOYOHARA; Y SHIMIZU; M SAKAGUCHI  NIPPON SUISAN GAKKAISHI  57-  (6)  1165  -1169  1991/06
• POSTMORTEM TENDERIZATION OF FISH MUSCLE PROCEEDS INDEPENDENTLY OF RESOLUTION OF RIGOR-MORTIS

  M ANDO; H TOYOHARA; Y SHIMIZU; M SAKAGUCHI  NIPPON SUISAN GAKKAISHI  57-  (6)  1165  -1169  1991/06
• EFFECT OF MATURATION ON ACTIVITIES OF VARIOUS PROTEASES AND PROTEASE INHIBITORS IN THE MUSCLE OF AYU (PLECOGLOSSUS-ALTIVELIS)

  H TOYOHARA; K ITO; M ANDO; M KINOSHITA; Y SHIMIZU; M SAKAGUCHI  COMPARATIVE BIOCHEMISTRY AND PHYSIOLOGY B-BIOCHEMISTRY & MOLECULAR BIOLOGY  99-  (2)  419  -424  1991
• Validity of a puncture test for evaluating the change in muscle toughness of fish during chilled storage

  Nippon Suisan Gakkaishi  57-  (12)  1991
• POSTMORTEM TENDERIZATION OF RAINBOW-TROUT (ONCORHYNCHUS-MYKISS) MUSCLE CAUSED BY GRADUAL DISINTEGRATION OF THE EXTRACELLULAR-MATRIX STRUCTURE

  M ANDO; H TOYOHARA; Y SHIMIZU; M SAKAGUCHI  JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE  55-  (4)  589  -597  1991
• APPEARANCE OF A 38,000-DALTON COMPONENT POSSIBLY ASSOCIATED WITH THE POSTMORTEM TENDERIZATION OF RAINBOW-TROUT MUSCLE

  H TOYOHARA; M ANDO; Y SHIMIZU  AGRICULTURAL AND BIOLOGICAL CHEMISTRY  54-  (6)  1575  -1576  1990/06

Industrial Property Rights

• 特許第4615481号:旨味調味料およびその製造法    2010/10

  川崎 賢一, 塚正 泰之, 安藤 正史, 村上 哲男

Awards & Honors

• 1996 平成7年度日本水産学会賞奨励賞
   JPN

Research Grants & Projects

• 魚介類に含まれる微量金属元素に関する研究
• 水産物の鮮度保持
• 魚介類に含まれる水銀に関する研究
• 魚肉の軟化現象に関する研究
• Studies on post-mortem tenderization of fish muscle

Other link

researchmap

https://researchmap.jp/read0034027