Faculty Profiles - YAMAMOTO Nami

Published Papers - YAMAMOTO Nami

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Studies on histological structures and textual properties of cooked rice

小川幸春, 田川彰男, 山本奈美

Annual report of study for food under the supporting program by The Skylark Food Science Institute ( すかいら-くフ-ドサイエンス研究所 ) ( 20 ) 1 - 7 2007

Investigation of "Japan-style Dual-System" in the Special Training Subject Relating to Home Economics (Part 1) : Actual Condition in Germany and the Present Status in Japan

Morooka Hiroko, Yamamoto Nami, Fukuda Kimiko

Bulletin of Kurashiki Sakuyo University & Sakuyo Junior College ( Kurashiki Sakuyo University ) 39 ( 1 ) 43 - 57 2006

Investigation of "Japan-Style Dual-System" in the Special Training Subject Relating to Home Economics (Part 2) : School Cooking Subject in High School as a Case Study

Yamamoto Nami, Morooka Hiroko, Fukuda Kimiko

Bulletin of Kurashiki Sakuyo University & Sakuyo Junior College ( Kurashiki Sakuyo University ) 39 ( 1 ) 59 - 75 2006

Fracture Properties and Microstructure of Chicken Breasts Frozen by Electromagnetic Freezing

YAMAMOTO Nami, TAMURA Sakie, MATSUSHITA Junko, ISHIMURA Kazunori

Journal of Home Economics of Japan ( The Japan Society of Home Economics ) 56 ( 3 ) 141 - 151 2005 [Refereed]

The quality is compared of chicken breasts frozen with an electromagnetic freezer (EMF;-45°C, 20, 30 and 40 Hz frequency), a conventional rapid freezer (CRF;-45°C) and a slow freezer (SF;-20°C). Each frozen sample was stored for one week or six months, at -30°C for the EMF-frozen and CRF-frozen samples, and at -20°C for the SF-frozen samples. After thawing and steaming, the weight loss and the rupture stress and strain were examined, and muscle tissues were observed with an optical microscope, transmission electron microscope and cryo-scanning electron microscope. After one week of storage, no difference in drip loss and fracture properties was apparent among the samples that had been frozen by the three freezing methods. However, after six months of storage, the rupture stress of the thawed and steamed samples frozen by SF and CRF had increased. Large spaces were also observed in the muscle fibers of the CRF-frozen samples. These changes might have been caused by protein denaturation during freezing and storing. Such changes as these were clearly suppressed in the samples frozen by EMF. The roundness value of the cross-sectioned muscle fibers of the EMF-frozen samples indicated better freezing effects than in the CRF-frozen samples. It is therefore considered that electromagnetic freezing is more suitable for the prolonged preservation of chicken breasts than conventional rapid freezing.

DOI

Comparative Study of the Textural Properties and Microstructure of "An" Paste Prepared from Azuki Bean, Kidney Bean, Peanut and Soybean.

TAMURA Sakie, YAMAMOTO Nami

Journal of Home Economics of Japan ( The Japan Society of Home Economics ) 50 ( 4 ) 323 - 332 1999 [Refereed]

A comparative study was made on the textural properties, sensory attributes and microstructure of unsweetened and sweetened “An” (bean paste) prepared from four kinds of legumes, <I>i.e.</I>, azuki beans, kidney beans, peanuts and soybeans. Azuki bean “An” had low stickiness and high dispersibility in the mouth, and was evaluated as the most tasty. Kidney bean “An” had significantly high granularity, whereas both peanut “An” and soybean “An” had high stickiness and smoothness. Optical photomicrographs of epoxy resin-embedded sections of the samples showed marked thickenings in partial areas of the cell wall surrounding the granules of kidney bean “An, ” and this phenomenon might have been the cause of the high granularity. Although the “An” granules from both azuki beans and kidney beans were of spherical shape by cryo-SEM observation, the “An” granules from both peanuts and soybeans showed tensionless features. This might have been the cause of the smoother mouth feeling of peanut and soybean “An” than that of azuki bean and kidney bean “An.” Low-vacuum SEM observation showed the presence of intergranular substances in the unsweetened and sweetened “An, ” which accounts for their stickiness. Many lipid droplets oozing out of the “An” granules were apparent in the intergranular substances of sweetened peanut “An, ” which might have been related to the highly rated flavor and smoothness of peanut “An.”

DOI

Textural Properties, Microstructure and Sensory Evaluation of Cooked Peanut. Compared with Cooked Soybean and Kidney Bean.:Compared with Cooked Soybean and Kidney Bean

YAMAMOTO Nami, TAMURA Sakie

Journal of Home Economics of Japan ( The Japan Society of Home Economics ) 50 ( 4 ) 313 - 321 1999 [Refereed]

Textural measurements, microscopic observations and a sensory evaluation were carried out in order to clarify the properties of cooked peanuts in comparison with those of cooked soybean and kidney bean. Cooked peanuts showed the highest stickiness and lowest brittleness of all the three legumes. Transmission electron micrographs showed that the lipid bodies in the cotyledon cells of the cooked peanuts were fused with each other to form large lipid droplets. The walls of the cotyledon cells of these three kinds of legumes were fairly different in structure. The results of the sensory evaluation showed that the cooked peanuts were significantly stronger in aroma and more easily dispersed in the mouth than the other legumes. Cooked peanuts seasoned in two different ways were both favored by a majority of the evaluation panel.

DOI

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Published Papers - YAMAMOTO Nami