Papers - KAWAHARA Satoshi
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Angiotensin-Ⅰ converting enzyme inhibitory peptide derived from porcine skeletal muscle myosin and its antihypertensive activity on spontaneously hypertensive rats Reviewed
K. Katayama, Jamhari, T. Mori, S. Kawahara, K. Miake, Y. Kodama, M. Sugiyama, Y. Kawamura, T. Nakayama, M. Maruyama, M. Muguruma
Journal of Food Science 72 ( 9 ) S702 - S706 2007.9
Language：English Publishing type：Research paper (scientific journal)
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Inconsistency in the improvements of gel strengh in chicken and pork sausages induced by microbial transglutaminase Reviewed
S. Kawahara, A.M. Ahhmed, K. Ohta, K. Nakade, M. Muguruma
Asian-Australasian Journal of Animal Science 20 ( 8 ) 1285 - 1291 2007.8
Language：English Publishing type：Research paper (scientific journal)
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Kawahara S., Ahhmed A., Ohta K., Nakade K., Muguruma M.
Asian-Australasian Journal of Animal Sciences 20 ( 8 ) 1285 - 1291 2007.8
Language：Japanese Publishing type：Research paper (scientific journal) Publisher：Asian-Australasian Journal of Animal Sciences
This research investigated variation in the improvement of the texture of chicken and pork sausages induced by microbial transglutaminase (MTG). The extractability of myofibrillar proteins from these sausages as well as the ε-(γ-glutamyl)lysine (G-L) content were also investigated. MTG treatment of sausages significantly increased the breaking strength values in both meat types, especially for samples incubated at 40°C. However, values of the breaking strength in both meat types were increased differently. The variation in protein extractability of samples incubated at 40°C for both meat types could lead to some consideration of the mechanisms and the high accessions of myosin heavy chain (MHC) to MTG SDS-PAGE analysis showed significant changes in the density of the bands after adding MTG, especially for the pork samples in which the bands disappeared totally. The G-L content in the presence of MTG was double that in control samples of both meat types. This study suggests that the binding ability of myofibrillar proteins with MTG is strong. This leads us to suggest that MTG functions positively with different improvements in the texture of chicken and pork products that are treated mechanically, such as sausages. Variability in gel improvement level between chicken and pork sausages was observed; this resulted from the variation in meat proteins in response to MTG, as well as to the original glutamyl and lysine content.
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Ahhmed A., Kawahara S., Ohta K., Nakade K., Soeda T., Muguruma M.
Meat Science 76 ( 3 ) 455 - 462 2007.7
Language：Japanese Publishing type：Research paper (scientific journal) Publisher：Meat Science
This research investigated the improvement in the texture of chicken and beef sausages induced by using microbial transglutaminase (MTG). The ε-(γ-glutamyl)lysine (G-L) content and the extractability of myofibrillar proteins from these sausages were also investigated. Treatment with MTG significantly affected the breaking strength score in both meat types, especially for beef cooked at 80 °C (p < 0.001). The protein concentration of both meat types treated with MTG and extracted in water-soluble protein solution (WSP) was slightly decreased; compared with a significant decrease (p < 0.003) in samples extracted in Guba-Straub-ATP solution (GS-ATP). The variation in protein extractability of both meat types could lead to some considerations of the mechanisms and the high affinity reaction between MTG and myosin heavy chain (MHC). SDS-PAGE analysis revealed significant changes in the density of the bands after adding MTG, especially for the beef samples. The G-L content in the presence of MTG was double that in control samples of both meat types. The amount of crosslinking in chicken and beef meat was different and found to be reasonable. Collectively, this suggests that the binding ability of myofibrillar proteins with MTG is strong and dominated by MHC. There was a unique reaction among MHC proteins with MTG molecules considered as a very advantageous reaction. This leads us to suggest that the functional properties of MTG make it a beneficial protein-binding agent, positively helping the functionality of proteins to improve the texture and gelation of meat products that are treated mechanically, such as sausages. Some variation in gel improvement level between chicken and beef sausages was observed; this resulted from the variation in meat proteins in response to MTG, as well as to the original glutamyl and lysine contents. © 2007 Elsevier Ltd. All rights reserved.
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Effects on sweet potato litters as supplemental feed on egg-laying of hens Reviewed
Shin-ich Takenoyama, Satoshi Kawahara, Hitomi Hayashi, Takanori Imoto, Tomoko Nagase, Tadahiro Ando, Kouji Ishiguro, Makoto Yoshimoto, Michio Muguruma
Bulletin of the Faculty of Agriculture, University of Miyazaki 53 ( 1・2 ) 93 - 99 2007.3
Language：Japanese Publishing type：Research paper (bulletin of university, research institution)
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In vitro synthesis of conjugated linoleic acids by rumen bacteria Reviewed
Satoshi Kawahara, Kazunori Sakka, Mitsuhiro Niimi, Osamu Kawamura, Michio Muguruma
Bulletin of the Faculty of Agriculture, University of Miyazaki 53 ( 1・2 ) 101 - 106 2007.3
Language：Japanese Publishing type：Research paper (bulletin of university, research institution)
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Utilization of super-heated steam cooking for manufacturing of meat products Reviewed
Satoshi Kawahara, Jun-ya Nakamura, Michio Muguruma
Bulletin of the Faculty of Agriculture, University of Miyazaki 53 ( 1・2 ) 108 - 113 2007.3
Language：Japanese Publishing type：Research paper (bulletin of university, research institution)
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In vitro synthesis of conjugated linoleic acids by rumen bacteria
Kawahara Satoshi, Sakka Kazunori, Niimi Mitsuhiro, Kawamura Osamu, Muguruma Michio
Bulletin of the Faculty of Agriculture, Miyazaki University 53 ( 1 ) 101 - 106 2007.3
Language：Japanese Publishing type：Research paper (scientific journal) Publisher：Miyazaki University
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Utilization of super-heated steam cooking for manufacturing of meat products
Kawahara Satoshi, Nakamura Junya, Muguruma Michio
Bulletin of the Faculty of Agriculture, Miyazaki University 53 ( 1 ) 107 - 113 2007.3
Language：Japanese Publishing type：Research paper (scientific journal) Publisher：Miyazaki University
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Effects of Sweet Potato Litters as Supplemental Feed on Egg-laying of Hens
Takenoyama Shin-Ichi, Kawahara Satoshi, Hayashi Hitomi, Imoto Takanori, Nagase Tomoko, Ando Tadahiro, Ishiguro Kouji, Yoshimoto Makoto, Muguruma Michio
Bulletin of the Faculty of Agriculture, Miyazaki University 53 ( 1 ) 93 - 99 2007.3
Language：Japanese Publishing type：Research paper (scientific journal) Publisher：Miyazaki University
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Effects of a humidity-stabilizing sheet on the color and k value of beef stored at cold temperatures. Reviewed
K. Saito, A.M. Ahhmed, H. Takeda, S. Kawahara, M. Irie, M. Muguruma
Meat Sci. 75 ( 2 ) 275 - 282 2007.2
Language：English Publishing type：Research paper (scientific journal)
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Effects of NaCl on 4-hydroxy-2-hexenal formation in yellowtail meat stored at 0℃. Reviewed
D.M.S. Munasinghe, S. Kawahara, T. Sakai
Bioscience, Biotechnology, and Biochemistry 70 ( 12 ) 3036 - 3038 2006.12
Language：English Publishing type：Research paper (scientific journal)
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Effects of NaCl on 4-hydroxy-2-hexenal formation in yellowtail meat stored at 0°C
Munasinghe D., Munasinghe D., Kawahara S., Sakai T.
Bioscience, Biotechnology and Biochemistry 70 ( 12 ) 3036 - 3038 2006.12
Language：Japanese Publishing type：Research paper (scientific journal) Publisher：Bioscience, Biotechnology and Biochemistry
Changes in the 4-hydroxy-2-hexenal (HHE) and malonaldehyde (MA) contents were investigated in the meat of the yellowtail Seriola quinqueradiate containing 0, 0.3, 0.6, and 0.9M NaCl stored at 0°C for 7 days. After 7 days of storage, the HHE content was significantly lower and the MA content significantly higher in the meat containing NaCl than in the control without NaCl.
DOI： 10.1271/bbb.60275
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河原 聡, 六車 三治男, 山内 清
食肉の科学 47 ( 1 ) 182 - 185 2006.6
Language：Japanese Publishing type：Research paper (scientific journal) Publisher：日本食肉研究会
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Sakai T., Shimizu Y., Kawahara S.
Bioscience, Biotechnology and Biochemistry 70 ( 4 ) 815 - 820 2006.5
Language：Japanese Publishing type：Research paper (scientific journal) Publisher：Bioscience, Biotechnology and Biochemistry
Pork was boiled at 100°C for 5, 10 and 15 min and stored at 0°C, and changes in the 4-hydroxynonenal (HNE), malonaldehyde (MA) and fatty acid (FA) contents were analyzed immediately and 3 days later. The HNE, MA and FA contents in all samples were not significantly different from each other. Pork samples containing none (control), 1% and 2% NaCl were boiled at 100°C for 5 min and stored at 0°C, and changes in the HNE, MA and FA contents and cooking yields were immediately analyzed and after 0, 1, 2 and 3 days. Cooking losses in the NaCl-containing samples were significantly lower than those of the control. The HNE contents in the control samples of boiled pork had significantly increased after 3 days of storage, while the contents in the NaCl-containing samples were significantly lower than those of the control after 1, 2 and 3 days of storage. The MA contents in all samples were not significantly different from each other. All FA contents analyzed had decreased in all samples after 3 days of storage. The decrease ratio of highly unsaturated fatty acids was lowest in the sample containing 2% NaCl.
DOI： 10.1271/bbb.70.815
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Effect of NaCl on the lipid peroxidation-derived aldehyde, 4-hydroxy-2-nonenal, formation in boiled pork. Reviewed
T. Sakai, Y. Shimizu, S. Kawahara
Biosci. Biotechnol. Biochem. 70 ( 4 ) 815 - 820 2006.4
Language：English Publishing type：Research paper (scientific journal)
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Effect of existence of exogenous protein on physicochemical properties of heat- and transglutaminase-induced bovine collagen-peptide gel. Reviewed
Y. Erwanto, S. Kawahara, K. Katayama, A.M. Ahhmed, K. Yamauchi, K.B. Chin, M. Muguruma
J. Food Sci. 70 ( 9 ) 505 - 509 2005.9
Language：English Publishing type：Research paper (scientific journal)
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Effects of dietary used green tea powder on meat ingredient and suppression of lipid oxidation in broilers. ] Reviewed
K. Kaneko, K. Hazama, S. Kawahara, S. Furuse, M. Muguruma
Jpn. J. Poultr. Sci. 42 ( 3 ) 159 - 164 2005.8
Language：Japanese Publishing type：Research paper (scientific journal)
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境 正, 河原 聡
食品衛生学雑誌 46 ( 3 ) 121 - 123 2005.6
Language：Japanese Publishing type：Research paper (scientific journal) Publisher：[日本食品衛生学会]
パンの脂質過酸化の程度を明らかにするため，市販の食パン，フランスパンおよびクロワッサン中のマロンジアルデヒド(MA)含量を測定した．さらに，4℃ で保存試験を行い，MA含量の変動を調査した．調べたすべてのパンでMAが検出され，油脂含量が高いクロワッサンでその値が最も高かった．製造直後のそれらの3種類のパンを用いて，保存中のMA含量の変動を経時的に測定した．すべてのパン中のMA含量は4日目まで上昇し，その上昇の割合はフランスパンが最も高かった．
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Malonaldehyde content in some breads and its change during storage
Sakai T., Kawahara S.
Journal of the Food Hygienic Society of Japan 46 ( 3 ) 121 - 123 2005.6
Language：Japanese Publishing type：Research paper (scientific journal) Publisher：Journal of the Food Hygienic Society of Japan
Malonaldehyde (MA) content in plain bread, French bread, and croissants was analyzed. MA was detected in all the analyzed samples. The MA and lipid contents in croissants were higher than those in other breads. Changes in MA content in plain bread, French bread, and croissants stored at 4°C were examined after 0, 2, and 4 days of storage. The MA content in all the bread samples increased during the storage period. The highest increase of MA content was observed in French bread.