NIPPON SUISAN GAKKAISHI

Studies on the putrefaction of the aquatic products

3. Analysis of urea and urease-activity

Wataru SIMIDU, Keiiti OISI

1951Volume 17Issue 4 Pages 99-102
Published: November 25, 1951
Released on J-STAGE: February 29, 2008

DOIhttps://doi.org/10.2331/suisan.17.99

JOURNAL FREE ACCESS

Show abstractHide abstract

In the present work, we found that 30% ethanol was most suitable extracting of soyabean urease, and was successful with 20 times in volume of powderd soya-bean. The optimum pH of this enzyme preparation was 7.2-7.8, and the optimum temperature was 30-35°. It took 10 to 30 minutes to digest completely 10cc. of 0.1% urea solution, when the enzymic activity was powerful enough, but if it was poorer, it took 90 to 120 minutes. And the enzymic activity was proportional to the mass fo the preparation. On these basis, we improvled the analytical methods of urea and urease-activity in fish muscles.

View full abstract

Download PDF (270K)
Studies on the muscle of the aquatic animals

9. The change of the heat coagulation curve of the fish muscle plasma

Wataru SIMDU, Hitosi TAKUMA

1951Volume 17Issue 4 Pages 103-105
Published: November 25, 1951
Released on J-STAGE: February 29, 2008

DOIhttps://doi.org/10.2331/suisan.17.103

JOURNAL FREE ACCESS

Show abstractHide abstract

In the present work, we found that the heat coagulating curves of the plasms of fish muscle were divided into two types; one was smooth in curvature up to 65°, and the other was divided into several stages between 30° and 65°. The former was observed in the fresh muscle, and the latter in the non-fresh muscle. We presume, thereefore. that the protein of the fish muscle plasm, which is originally single, may change into several kinds of protein with different coagulating temperatures. The curve above 65° may be resnlted by the serum albumin originated from the blood.

View full abstract

Download PDF (195K)
On the chemical changes and the toxic properties produced by the putrefaction of sardine fish. (Part I)

Masahuto WADA, Kiyoshi FUJIKAWA

1951Volume 17Issue 4 Pages 106-109
Published: November 25, 1951
Released on J-STAGE: February 29, 2008

DOIhttps://doi.org/10.2331/suisan.17.106

JOURNAL FREE ACCESS

Show abstractHide abstract

In certain fishes available for mass production, such as the sardines, some remarkable changes are inevitable in the freshness of meat before the process of manufacturing into pressed cakes. With the view of examining the extent of actual influence of the changes in the freshness of meat upon the nutritive value of the pressed cakes of sardines, the authors, being aware of the importance of such an information in using the sarding cakes as efficacious foodstuff for raising various animals, made an experiment concerning the relationship between the changes of the freshness of fish-meat and those in the composition of amino-acids in the final product.
Results of these experiments are tabulated in more or less summarized forms in Table I-III.

View full abstract

Download PDF (278K)
On the chemical changes and the toxic properties produced by the putrefaction of sardine fish. (Part II)

Masahuto WADA, Kiyoshi FUJIKWA

1951Volume 17Issue 4 Pages 110-114
Published: November 25, 1951
Released on J-STAGE: February 29, 2008

DOIhttps://doi.org/10.2331/suisan.17.110

JOURNAL FREE ACCESS

Show abstractHide abstract

In the first report of this series of study we observed some chemical of meat during the putrefaction of sardine fish. Present paper deals with some results of experiments concerning the increase in toxic properties of sardine meat in the course of its postmortem putrefaction, which affords certain concrete informations on admittable extent of spoilage of meat for manufacture of sardine fish meal.
Principal data of ecperiments are represented in Table I-III.

View full abstract

Download PDF (315K)

Register with J-STAGE for free!