巻号一覧
16 巻, 10 号
選択された号の論文の8件中1～8を表示しています
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第1報腐敗觀を呈する迄の日數と温度との關係山村 彌六郎1951 年 16 巻 10 号 p. 433-434
発行日: 1951/03/25
公開日: 2008/02/29
ジャーナル フリーThe decayed appearance of the smoked shark-fillet (ABURAZAME-Squalus suckleyi) were determined for several temperatures in which the samples were stored, by putting odour, elasticity, Nessler reaction of the section or state of moulding togethr, and Q10 value was caluculated gruphycally within the range of 8-32°C, being obtained 1.9 (Tab. and Fig. 1).
It is more recommendatory that the smoked fillet would be preserved in cold storage of 2-8°C.抄録全体を表示PDF形式でダウンロード (132K) -
山本 護太郎1951 年 16 巻 10 号 p. 435-439
発行日: 1951/03/25
公開日: 2008/02/29
ジャーナル フリーComposition of benthos in Mutsu Bay is as follows: polychaetous annelids 57.8%, molluscs 25.2%, echinoderms 6.7%, crustaceans 2.8% and others 7.5%. According to MOTOMURA (1935), the correlation coefficient between the composition of benthic animals of a station and that of others was calculated one by one and thus the reciprocal relation between each station was represented by twenty four series of correlation coefficients (Fig. 1). Here, the correlations between the stations 15, 13 and 21 ; 24 and 8 ; 20 and 17 are statistically insignificant. Thus four groups are distinguished in these coefficient series, viz. four benthic communities in Mutsu Bay (Fig. 2a). In order to clarify the forms of four communities the application of the law of geometrical progression (MOTOMURA, 1932), logy+ax=b, where y is the number of individuals of one species, x is the rank in number of it and value of u means degree of complexity of community, was tested. The law is applicable with 95% reliability (Fig. 3). Of the whole bay the numerical and gravimetric population is 330per square meter, and 175.1g. per square meter respectively in the spring to summer of 1947 (Table). In the next same season 368per square meter and 113.8g. per square meter respectively. Judging from the composition of benthos, and the numerical and gravimetric population, the bay seems to be one of the oligotrophic bay in high latitude. The configuration of distribution of benthic communities seems to depend upon the isohaline curves showing the mixed conditions of oceanic and coast waters (Fig. 2b).抄録全体を表示PDF形式でダウンロード (356K) -
新田 忠雄, 杉本 仁彌, 中井 俊介1951 年 16 巻 10 号 p. 440-442
発行日: 1951/03/25
公開日: 2008/02/29
ジャーナル フリーThe application of the infra-red ray lamps are possible to fish drying. But it must be attended that this drying methods are not suitable for low price products.抄録全体を表示PDF形式でダウンロード (166K) -
(第3報)腐敗生産物を原料とする酵母の製造東 秀雄, 岡田 稔, 山田 充阿彌1951 年 16 巻 10 号 p. 443-446
発行日: 1951/03/25
公開日: 2008/02/29
ジャーナル フリーAs a foundamental experiment of manufacture of food yeast from putrefied fish, we cultivated Torula utilis by aeration method on medium which contained hot water-soluble matter of putrefied fish. (Table 1. 2.)
When the concentration of decomposition products in medium was high, yeast could not grow due to inhibitable action of volatile fatty acids, but when low, yeast could grow normally using volatile fatty acids as C-source even if other C-sources such as cane sugar molasses were not added. It will be possible to use decomposition products as nitrogen source in place of (NH4)2SO4 in manufacture of yeast.抄録全体を表示PDF形式でダウンロード (240K) -
(第1報)好氣的腐敗生産物に就て東 秀雄, 岡田 稔, 山田 充阿彌1951 年 16 巻 10 号 p. 447-453
発行日: 1951/03/25
公開日: 2008/02/29
ジャーナル フリーCod muscle which putrefied under aerobic condition at 30°C for 12-14 days were divided into 4 fractions, i. e. insoluble matter, volatile amine, volatile fatty acid and soluble nonvolatile matter. From 100g fresh muscle, we obtained. (Table 3)
a. 6.4g of insoluble matter, which chiefiy composed of unattacked protein and corresponded to one third of T-N of fresh muscle as nitrogen.
b. 1.192g N as volatile amine which corresponded to 48.9% of T. N of fresh muscle. We could not isolate any volatile amine else NH3.
c. 55.0cc of volatile fatty acid as 1 N solution, of which average molecular weight was 80 and contained acetic, propionie, butyric and valeric acids. (Table 4, 5)
d. only 6% of T-N of fresh muscle as non volatile matter (hotwater soluble). We isolated 0.12g of succinic acid from acidic ether extracts.抄録全体を表示PDF形式でダウンロード (412K) -
III. 成分の變化についてその2木俣 正夫1951 年 16 巻 10 号 p. 454-456
発行日: 1951/03/25
公開日: 2008/02/29
ジャーナル フリーThe present paper is supplement of my previous work which has been reported on the chemical change in the spoilage, and embodies my observations on the relation between the production of ammonia and the amount of moisture in “Kamaboko”
Samples used are shown in Table 1, and results obtained are recorded in Table 2 and Fig. 1.
From the results obtained it is clear:
1. That the amount of ammonia produced after a definite time is influenced by the total nitrogen contained in “Kamaboko”, viz. in the case of more amount of total nitrogen yield of ammonia becomes larger in quantity.
2. The amount of ammonia produced per unit weight of total nitrogen after a definite. time is influenced by the moisture content in “Kamaboko”, viz. it increase to be accompanied, with the increase of moisture excepting more than ca. 80%, but in the early stage of the decomposition the influence of the moisture content (range of 70-80%) is negligible.
3. That it is presumed that “Kamaboko” is kept in safe for comparatively long time, viz. 5-10 times of normal preservation period, when the amount of moisture in it is lower than ca. 65%.抄録全体を表示PDF形式でダウンロード (198K) -
II. 成分の變化についてその1木俣 正夫1951 年 16 巻 10 号 p. 457-460
発行日: 1951/03/25
公開日: 2008/02/29
ジャーナル フリーBy the present author has been reported that the spoilage of “Kamaboko” is classified into three types from the standpoint of the appearance, and that such difference is due to both kinds and amounts of carbohydrates contained in “Kamaboko”.
The present paper embodies my observations on the chemical changes of the constituents to be accompanied with the spoilage of “Kamaboko” which does not contain sugars.
Samples used are described in Table 1, and the results obtained are shown in Figs. 1-3.
From the results obtained, now it becomes evident:
1. That in the spoilage of “Kamaboko” which does not contain sugars, ammonia is formed but the change of the amount of starch and that of the hydrogen ion concentration and buffer capacity are hardly discernible.
2. That the amino acid decreases at the beginning and again increases, and it is reached to equilibrium within the limit of certain low value.
3. That the decomposition occurs not only in the exterior but also in the interior.
4. That the beginning of the spoilage is presumed just when amount of ammonium nitrogen has been reached to 30-40mg% in “Kamaboko” lacking sugars.
5. That the spoilage is reached to the beginning for 5-6 days in autumn and for 2-3 days in summer, but in the interior for 7-9 days in autumn and for 2-3 days in summer.
6. That in the spoilage, “Kamaboko” lacking sugars is different from that containing them, viz. ammonia is formed in the former but not in the latter and pH-value does not change in the former but decreases in the latter.抄録全体を表示PDF形式でダウンロード (274K) -
石川 昌, 大島 泰雄1951 年 16 巻 10 号 p. 461-472
発行日: 1951/03/25
公開日: 2008/02/29
ジャーナル フリーNeomysis japonica NAKAZAWA is a Mysid commonly found in the brackish water of Central Japan and of value as natural food of fishes, yet as to the life-history very little is known. In the present paper an information is supplied about the life history of the Neomysis, viz. sexual characters, spwaning, growth and ecdysis, generations and its alternation during a year, etc.抄録全体を表示PDF形式でダウンロード (681K)
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