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- Associate Professor |
From School 【 display / non-display 】
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Tokyo University of Agriculture Graduated
Degree 【 display / non-display 】
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博士（学術） ( 2017.03 三重大学 )
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修士（食品栄養学） ( 2008.03 東京農業大学 )
Employment Record in Research 【 display / non-display 】
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Tokyo University of Agriculture Faculty of Applied Bio-Science Department of Nutritional Science Associate Professor
2024.04
External Career 【 display / non-display 】
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Tokyo University of Agriculture Associate Professor
2024.04
Papers 【 display / non-display 】
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Effect of hardening process prior to harvest on taste of the Pacific oyster Reviewed
Yuri Togawa*, Chika Kitaoka-Saito*, Yasushi Hirata, Yuko Kato-Yoshinaga *equal contributor
Japanese Journal of Food Chemistry and Safety 29 ( 2 ) 85 - 90 2022.05
Authorship：Lead author Language：English Publishing type：Research paper (scientific journal)
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Acrylamide in dog food Reviewed
Kazutoshi Sugita, Junpei Yamamoto, Kimika Kaneshima, Chika Kitaoka-Saito, Masashi Sekimoto, Osamu Endo, Yukihiko Takagi, Yuko Kato-Yoshinaga
Fundamental Toxicological Sciences 8 ( 2 ) 49 - 52 2021.05
Language：English Publishing type：Research paper (scientific journal) Publisher：Japanese Society of Toxicology
DOI： 10.2131/fts.8.49
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Effect of half-dry processing on umami components of vegetables and mushrooms Reviewed
Chika Kitaoka-Saito, Junpei Yamamoto, Kazutoshi Sugita, Kuniko Sugiyama, Yuko Kato-Yoshinaga
Japanese Journal of Food Chemistry and safety. 27 ( 2 ) 93 - 100 2020.08
Authorship：Lead author Language：English Publishing type：Research paper (scientific journal) Publisher：Japanese Society of Food Chemistry
Half-dried vegetables and mushrooms in sunlight has recently been recommended by cookbooks and internet sites in order toimprove umami taste, despite very little scientific evidence. To verify their saying we chose squash whose umami taste had beenobserved previously by sensory evaluation to become significantly more prominent than those of the undried samples; further, weinvestigated the effect of sunlight on the levels of umami components in dried squash. We analyzed glutamic acid (Glu) and asparticacid (Asp) levels after drying in sunlight, shade, and warm air by high performance liquid chromatography (HPLC) or liquidchromatography-tandem mass spectrometry (LC-MS/MS). Simultaneously, irradiation using visible (VIS), ultraviolet (UV), andfar-infrared (far-IR) wavelengths that constituted the sunlight was used to examine the effect of each wavelength field on the levelsof Glu and Asp in the squash samples. In addition, to investigate the effect of half-dry processing on the umami taste of vegetablesand mushrooms, we assayed 22 other samples after drying in sunlight, shade, and warm air. As a result, the Glu levels of squashin the warm-air-dried group decreased significantly compared to the control group and the shade-dried group. The Asp level in thesun-dried group decreased significantly as compared to the control group. VIS radiation (26.6 W, 24 h) decreased the Glu levelsand increased the Asp levels in the squash samples. UV-A radiation (10 W, 24 h) to the squash samples showed no significanteffects. When the squash samples were subjected to far-IR radiation with high energy (300 W, 0.5 h), the Asp levels decreased.These far-IR results for Asp were the same as those for the white mushroom and radish samples. From the results of assay testswith 22 samples, Glu levels increased significantly in spinach, zucchini, and shiitake mushroom samples dried in the sun, whereasthe other samples exhibited a significant increase or decrease in Glu levels when dried in the sun or shade. These findings indicatedthat the half-dry processing of vegetables and mushrooms in sunlight does not always improve the umami taste; however, somespecies might show an increase in the umami components. A more detailed examination is needed to elucidate each condition forthe augmentation of umami.
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Effect of supplementary silicate in drinking water of laying hen on egg taste Reviewed
C. Kitaoka-Saito, J. Yamamoto, K. Sugita, K. Sugiyama, Y. Kato-Yoshinaga
Japanese Journal of Food Chemistry and Safety 27 ( 2 ) 93 - 101 2019.04
Authorship：Lead author Language：English Publishing type：Research paper (scientific journal)
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Supplementary effects of silicate on the level of functional ingredients and taste in broiler chickens Reviewed
C. Kitaoka-Saito, Y. Kato-Yoshinaga
Japanese Journal of Food Chemistry and Safe 26 ( 1 ) 51 - 55 2018.04
Authorship：Lead author Language：English Publishing type：Research paper (scientific journal)
Misc 【 display / non-display 】
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産卵鶏へのケイ素の飲水給与が鶏卵の呈味に及ぼす影響202 Invited
齊藤 千佳
養鶏の友 ( 700 ) 36 - 39 2020.06
Authorship：Lead author Language：Japanese Publishing type：Article, review, commentary, editorial, etc. (trade magazine, newspaper, online media) Publisher：日本畜産振興会
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シングルシード法によって養殖されたマガキの重量の違いと遊離アミノ酸組成との関係
北岡千佳、品川明、良永裕子
戸板女子短期大学研究年報 ( 58 ) 9 - 12 2015.01
Authorship：Lead author Language：Japanese Publishing type：Rapid communication, short report, research note, etc. (bulletin of university, research institution) Publisher：戸板女子短期大学
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養殖方法の異なる長崎県産夏ガキCrassostrea gigasの遊離アミノ酸組成について
北岡千佳、品川明、良永裕子
戸板女子短期大学研究年報 ( 57 ) 9 - 12 2014.01
Authorship：Lead author Language：Japanese Publishing type：Rapid communication, short report, research note, etc. (bulletin of university, research institution) Publisher：戸板女子短期大学
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シングルシード法によって養殖されたマガキにおける飼育年数と遊離アミノ酸組成の関係
北岡千佳、品川明、良永裕子
戸板女子短期大学研究年報 ( 56 ) 39 - 43 2013.01
Authorship：Lead author Language：Japanese Publishing type：Rapid communication, short report, research note, etc. (bulletin of university, research institution) Publisher：戸板女子短期大学
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アミノ酸組成からみたシングルシード法および通常垂下法による養殖マガキの違い
北岡千佳、品川明、良永裕子
戸板女子短期大学研究年報 ( 55 ) 27 - 30 2012.01
Authorship：Lead author Language：Japanese Publishing type：Rapid communication, short report, research note, etc. (bulletin of university, research institution)
Honours, Awards and Prizes 【 display / non-display 】
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日本食品化学学会島津製作所論文賞
2023.06 Effect of hardening process prior to harvest on taste of the Pacific oyster
Y. Togawa* C. Kitaoka-Saito* Y. Hirata Y. Kato-Yoshinaga *qual contributor
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奨励賞
2018.05 日本食品化学学会
Presentations 【 display / non-display 】
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シジミのHSP遺伝子発現と味との関係
関澤純平, 齊藤千佳, 松村清隆, 良永裕子
日本食品化学学会学術大会 2022.05
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鶏肉の呈味成分に及ぼすケイ酸塩の影響
山本純平, 北岡千佳, 良永裕子
日本食品化学学会, 第23回総会・学術大会 2017.06
Language：Japanese Presentation type：Poster presentation
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三倍体マガキの夏期収獲前抑制によるストレス応答と味への影響
齊藤(北岡)千佳, 外川柚理, 平田靖, 永井崇裕, 五十嵐彩乃, 中里水萌, 良永(加藤)裕子
令和5年度日本水産学会春季大会 2023.03
Language：Japanese Presentation type：Poster presentation
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広島県産養殖マガキの飼育環境が呈味成分に及ぼす影響
北岡千佳, 山本純平, 笹本絵莉子, 渡辺ひかり, 白形美音, 田中佑佳, 良永裕子
日本食品化学学会 第23回総会・学術大会 2017.06
Language：Japanese Presentation type：Poster presentation
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The effect of half-dry processing under the sunlight on umami taste for vegetables
Chika Kitaoka, Junpei Yamamoto, Kuniko Sugiyama, Rena Kawashima, Reina Yamamoto, Yuko Kato-Yoshinaga
19th ARAHE Biennial International Congress 2017.08
Language：English Presentation type：Poster presentation