LAB LOGA page on LabLog, a review site (not the lab's official page)
Food Science and Fisheries Chemistry Lab (Yoneda)
Machine-translated · View original
The lab studies the thawing and heating of fish and shellfish by looking at changes in their proteins.
AboutAbout the lab
Seeing the cooking of seafood through its proteins
The specialties of Prof. Yoneda of this lab are food science and fisheries chemistry.
The research keywords listed are food education, cooking properties of fish and shellfish, and dietary habits.
Past research aimed at new ways of cooking fish and shellfish meat by controlling protein denaturation through low-temperature cooking and pH adjustment.
Currently, the lab is working on developing thawing and cooking methods that preserve the quality of frozen scallops.
Key terms
- Protein denaturation
- A change in the shape and properties of proteins caused by heat, acids, alkalis, and the like
- Low-temperature cooking
- A cooking method that cooks food slowly at a lower temperature than ordinary heating
- pH adjustment
- Changing the degree of acidity or alkalinity (pH) of a food
ResearchResearch themes
Prof. Yoneda specializes in food science and fisheries chemistry, and studies the cooking properties of fish and shellfish. The lab has studied cooking methods for fish and shellfish meat with a focus on protein denaturation, and is now working on developing thawing and cooking methods for frozen scallops.
Thawing and Cooking Methods for Frozen Scallops
The lab is examining thawing and cooking methods for the meat of frozen scallops from the perspectives of controlling the amount of dehydration and protein denaturation. The starting point is that scallops can be eaten both raw and cooked, and maintaining their quality through freezing and thawing has been a challenge.
Heating Temperature and Proteins in Fish and Shellfish Meat
Aiming for new cooking methods that control protein denaturation through low-temperature cooking and pH adjustment, the lab studied fish and shellfish meat. In skipjack tuna and swordfish meat, the higher the heating temperature, the more the weight decreased and the harder the meat became, and the greater the degree to which the proteins became less soluble. A similar trend was seen in scallop adductor muscle, but there were differences from fish meat, such as in how much weight was lost with prolonged heating.
MembersFaculty
- ProfessorChie Yoneda
VoicesStudent voices
Ratings and reviews reflect the experiences of individual current or former students, not the lab's official views. Whether a lab has reviews, or how many, says nothing about the lab itself.
Students who take part in an interview may receive a thank-you gift worth ¥1,000, regardless of what they say.
Student ratings (0 students)
--
--
--
--
--
--
Student voices answer questions like these
- What's great about this lab?
- What did you learn after joining?
- What's the vibe, and what is the professor like?
- Who is this lab for?
- Where do graduates go?
Your experience can help younger students choose their lab. Your name won't be shown.
Write a lab reviewAnonymous · Your draft is saved if you stopRelatedLabs similar to Food Science and Fisheries Chemistry Lab (Yoneda)
Nonlinear Analysis LabFaculty of Education, School Teacher Training CourseNonlinear analysis
Geometric Analysis, Differential Geometry, and Information Geometry Lab (Shun Maeta)Faculty of Education, School Teacher Training CourseDifferential geometry, geometric analysis, information geome…The information on this page is compiled by the LabLog team from the lab's public information and interviews. For corrections or removal requests, please contact LabLog, not the lab.
Report an errorAbout the images
The top and research theme images are illustrative and were not taken at the lab. They are cropped from Wikimedia Commons images. Cropped CC BY-SA images are provided under the same CC BY-SA license as the original (version shown on each line).
- Related lab (Nonlinear Analysis Lab): “Big wave breaking in Santa Cruz” Brocken Inaglory / CC BY-SA 3.0 (cropped)
- Related lab (Geometric Analysis, Differential Geometry, and Information Geometry Lab (Shun Maeta)): “Modell einer Schraubenfläche konstanter negativer Krümmung -Schilling V, 4 - 231” Ramona Trusheim / CC BY-SA 3.0 (cropped)
About LabLog
LabLog is a lab review app for students only. Student members at each university interview students in labs and publish what they say. Student voices can only be read by students who sign up with a university email address. Operated by bestiee Inc.
Learn more about LabLog ↗Search engines and AI may reference the basic lab info and rating summaries on this page and the description of LabLog. Student voices are for student members only. Automated collection by programs (scraping, or input to or training of AI) is prohibited under Article 8 of the Terms of Service. If you need data for research or analysis, please contact us.