巻号一覧
23 巻, 9 号
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相良 順一郎1958 年 23 巻 9 号 p. 505-510
発行日: 1958/01/25
公開日: 2008/02/29
ジャーナル フリーIt has been reported that the discharge of sexual products of Pecten yessoensis, Haliotisdiscus, H. sieboldii, Anadara subcrenata and Brachidontes senhousia were artificially induced by simultaneous increase of temperature and alkalinity, but in Mytilus edulis, the mature sexual products were discharged by mere bathing its cut mantle in ammoniated sea water.
The writer, in the present experiment which used NH4OH, was not only successful in obtaining the discharge of reproductive substanecs of Mactra venerifomis, M. sulcataria, Gryphaea gigas etc. but also of Tapes japonica and Meretrix lusoria which have not previously been induced to discharge artificially by the injection of k-salts or faradic stimulation. Results obtained are as follows:
1. Presumptively effetive factor on the spawning induction of Mactra.
The first experiment using Mactra veneriformis and M. sulcataria was carried out to ascertain whether the induction of spawning was due to pH (alkalinity) or NH+4 ion. The sea water including both NH4OH (NH+4 ion and pH) and NH4Cl (NH+4 ion), was effective in producing the discharge of reproductive substances, while NaOH (pH)-sea water was not effective. From these results, it is difficult to decide whether pH or NH+; ion is more effective, but it is conceivable that NH+4 ion will be particularly effective in the discharge, as KCl solution is in the case of the mantle of Mytilus edulis (see Table 1).
2. The treatment with NH4OH-sea water.
When Mactra veneriformis, M. sulcataria, Gryphaea gigas, Corbicula japonica and Trapezium japonicum, during their spawning season, were immersed in a suitable concentration of ammoniated sea water, they began to spawn their reproductive substances without the stimulation of temperature (see Table 2).
3. The injection method of NH4OH solution. Meretrix lusoria and Tapes japonica could not spawn with the treatment in NH4OH-sea water, but successfully spawned when 2cc of suitable concentration of NH4OH solution were injected directly into the gonad(see Table 3).
As the ova and spermatozoa discharged by the methods above-mentioned were all mature, the author was successful in the artificial fertilization with ease and fertilized eggs developed normally to swimming larvae.抄録全体を表示PDF形式でダウンロード (504K) -
飯高 勇之助1958 年 23 巻 9 号 p. 511-513
発行日: 1958/01/25
公開日: 2008/02/29
ジャーナル フリーIn the previous paper, it was pointed out that there exists fluttered webbing around a purse line in the early stage of pursing. This may indicate that the gear is not completely free from the chance of entanglement, if this phenomenon is caused by unstable webbing around the purse line. In order to avoid this trouble, it seems desirable to decrease the amount of unstable webbing around the purse line by hastening the sinking of bottom margin of the net or by cutting off the needless portions of webbing. In the present experiment, the comparision between a cotton purse seine and a Saran (polyvinyliden chloride) purse seine in the sinking behaviours of the bottom margin of the net was made. The result was summerized in Fig. 2. It was found that the sinking movement of the bottom margin of the net was in a uniform motion in both the cases, and that the speed of sinking was about 8m./min. in the cotton seine while about 11m./min. in the Saran seine.抄録全体を表示PDF形式でダウンロード (887K) -
鈴木 乙彦1958 年 23 巻 9 号 p. 514-517
発行日: 1958/01/25
公開日: 2008/02/29
ジャーナル フリーPDF形式でダウンロード (244K) -
游泳層の季節変化について中込 淳1958 年 23 巻 9 号 p. 518-522
発行日: 1958/01/25
公開日: 2008/02/29
ジャーナル フリーIt is important to know the swimming layer of fish shoal on the long line fishing. However, the seasonal variation of swimming layer of the tuna and marlin has not been studied. The author treats that problem with yellowfin tuna, Neothunnus macropterus, big eyed tuna, Parathunnus sibi and black marlin, Makaira mazara, in the area of Caroline and Marshall Islands.
Data on the swimming layer have been obtained from the investigations by the “Sagamimaru”, the former research ship of the Kanagawa Prefectural Fisheries Experimental Station and the “Fujimaru”, an allied ship of the Sizuoka Pref. Fish. Exp. Stat.
The depths from surface to the swimming layer of yellowfin tuna are shallower (about 115m) in the later spring, and deeper (about 150m) in the autumn, changing seasonally. Those of big eyed tuna are shallower (110-120m) in the later spring and in the durarion from November to December, and deeper (140-150m) in the autumn and January, chaning reciprocally. Those of black marlin are as follows. The deepest one (about 160m) was found in the spring, deeper ones were found in September and October, shallower ones in June and July, and the shallowest (about 100m) in December.抄録全体を表示PDF形式でダウンロード (301K) -
中込 淳1958 年 23 巻 9 号 p. 523-524
発行日: 1958/01/25
公開日: 2008/02/29
ジャーナル フリーAs the author formerly reported on the seasonal variation of swimming layers of yellowfin tuna and big eyed tuna, and on the relation between the layers and vertical distribution of water temperature, in the area of Caroline and Marshall Islands, he reports here on the relation between the swimming layer of those fishes and vertical distribution of chlorinity.
The layer is nearly contained between the equi-chlorinity layers of 19.40 and 19.50, lying along the latter, in the case of A division, but is not contained in the case of B. (Fig. 3, A & B). No relation between the swimming layer and vertical distribution of chlorinity may be concluded from the results above-mentioned.抄録全体を表示PDF形式でダウンロード (141K) -
中込 淳1958 年 23 巻 9 号 p. 525-528
発行日: 1958/01/25
公開日: 2008/02/29
ジャーナル フリーThe relation between sexes and migration of black marlin in the area of 10°-24°N was formerly reported by Ueyanagi1).
The author's results are as follows.
The hooked-rate changes seasonally. The rate in the division A is high in summer and low in winter. In D division it is in contrast with this. In B and C it is high in spring and autumn and low in summer and winter. The seasonal variation of hooked-rate agrees accordingly with the theory4) on the migration.
The mean fork length changes seasonally, too. When the hooked-rate is high the mean fork length is small, and when the rate is low the mean value is large in the divisions of A and D. When the rate is high the mean is large and when the former is low the latter is small in B and C divisions.
The ratio of female to male changes also seasonally attaining the female to a fairly rich amount in spring and autumn.
The value of its ratio is small during the whole year in the division of B (Fig. 4).
The shoal of migrated marlin consists of nearly male.
A large number of female appears in B and C divisions in spring and autumn. These females seem to spawn distributing extensively in the northern equatorial region in summer and swimming scatteringly in the southern equatorial area in winter.抄録全体を表示PDF形式でダウンロード (251K) -
種族的研究 (2)田村 修1958 年 23 巻 9 号 p. 529-533
発行日: 1958/01/25
公開日: 2008/02/29
ジャーナル フリーAfter the samples of vertebral compositions of anchovies from 1951 to 1953 were classified into several types applying the x2-method to each sample of Tokai, Nankai and Nihonkai Regions as reported lately “on the stock of Japanese sardine”, the author discussed the relations between anchovy shoals in each year class and mainly in two sea regions.
The results obtained from the x2-comparison are as follows.
1. In any of years, as the common results through each year class, the cases of the same types and the different types between Nankai and Tokai in 0 year fish are 3 and 2, in 1 year class 3 and 0, in 2 or more year class 1 and 1.
2. In any of year classes, as the common results through each year class, the cases of the same types from Nankai between 0 year and 1 year fish are 6, those from Tokai between 1 year and 2 or more year fish are 4, those between 0 year fish from Tokai and 1 year or 2 or more year fish from Nankai are 4.
3. On the year fluctuation and the growth of those types, on the relation between water temperature and the types, on the method to classify fish shoals by means of the “Entropy” by Doi, some points are taken into consideration.抄録全体を表示PDF形式でダウンロード (340K) -
新崎 盛敏, 野沢 洽治, 三宅 真1958 年 23 巻 9 号 p. 534-538
発行日: 1958/01/25
公開日: 2008/02/29
ジャーナル フリーThe experiments and observations concerning the life cycle and pH suitable for growth of the pathogenetic Saprolegnia spp. isolated from some fungi-diseased fishes, eels and eggs of fish, showed the following results.
(1)Almost all the fungi were identical with Saprolegnia parasitica COKER. Some of the rest seemed to be other strain belonging to the same species, but could not be correctly identified. A few were believed to be the other strain that have rather stronger resisting power against malachite green. (Table 1)
(2) In simple-pepton-medium, the micellium continued only to grow, whereas in the dist. water they formed zoosporangia. Gemma were formed in low temperature (below 15°C) or after a long culture-period. Considering that gemma formed numerous zoospores in them, just as zoosporangium did, it seemed that there might be no essential difference between zoosporangia and gemma.
(3) The growth ratio of the mycellium measured in volume, was shown as a sigmoidcurve that had rather long straight part. (Fig. 1)
(4) The same strain had almost the same top-point in optimum pH, near the neutral point, for growing. But some of them seemed to show the after-effect of their native ponds. (Fig 2) A pH value of the culture-medium gradually approached to the optimum value in the course of culture. (Fig 3) Correlation between growth and pH, in agar-plate-culture was quite different from that in solution culture.抄録全体を表示PDF形式でダウンロード (348K) -
加熱温度と残存細菌横関 源延1958 年 23 巻 9 号 p. 539-542
発行日: 1958/01/25
公開日: 2008/02/29
ジャーナル フリーThe wide variance of cooking temperature AMANO1) described about commercial preparations of fish-jelly products suggests that marked differences may be present between different kinds of such products also in regard to the strain of microbial flora as well as the number of microorganisms surviving in them.
In this paper, this author reports a few results of experiment relevant to surviving micro-organisms in fish-jelly producto and ‘fish-sausages’ heated up to different temperdtures
A considerable number of micrococci were isolated from the products having remained below 70°C. at the core during cooking. In the products cooked above 75°C., on the other hand, a few spore forming bacilli were found as the only survivors (Table 1).
The microbial flora surviving in the fish-sausages which contained potato starch and were cooked as high as 75°C., to 90°C consisted mainly of strict aerobic organisms such as B. megatherium, B, subtilis and B. cereus (Table 2).抄録全体を表示PDF形式でダウンロード (332K) -
加熱温度と腐敗横関 源延1958 年 23 巻 9 号 p. 543-546
発行日: 1958/01/25
公開日: 2008/02/29
ジャーナル フリーIn the present paper, the author reports the results of several experiments carried out to know the difference in microbial flora that grows during storage in the inner part of fish-ielly products and fish-sausages prepared by heating at different temperatures.
With samples cooked below 70°C. and stored for 10 days at 24°C. considerable changes were observed in the microbial flora and pH, while those cooked above 75°C. showed no appreciable changes (Table 1).
Strept. faecalis and Leuco. dextranicum were the main grower in the sugared fish-sausage, while Cl. tertium was prominent in the unsugared products. These organisms are all facultative anaerobic or microaerophilic, capable of growing in the anaerobic condition. But strict aerobes such as B. megatherium, B. subtilis, B. cereus, B. lentus and B. firmus were not growing in sausages (Table 2).
On the basis of above findings, it may be said that the inner part of fish-cakes was kept in anaerobic or microaerophilic condition.抄録全体を表示PDF形式でダウンロード (372K) -
2, 6-Dichlorophenolindo-o-chlorophenolによる比色測定法について福田 博業1958 年 23 巻 9 号 p. 547-550
発行日: 1958/01/25
公開日: 2008/02/29
ジャーナル フリーThe present report deals with a proposal of a rapid method for the determination of succinic dehydrogenase in fish tissues.
The reaction system consists of 2.0ml. of 0.1M Na-succinate, 0.3ml. of 0.1M KCN, 2.0ml. of 0.1mM Na-dichlorophenolindo-o-chlorophenol, aml. of enzyme soln. (10% suspension of homogenized sample tissue), and (5.7-a)ml. of 0.1M KH2PO4-Na2 HPO4 (7:3) buffer solution.
The enzyme solution can be prepared by homogenizing with Waring blendor under ice-cooling, an aliquot of sample tissue (2 ?? 10 gr.) added with a small amount of water for 2 ?? 3 minutes at a speed of about 10, 000 r. p. m., diluting 5 ?? 10 times, and filtering through double-fold cotton gauze. This enzyme solution should be used within 10 minutes after its preparation.
The enzyme activity is determined by measuring the rate of fading of the blue dye after adding the enzyme solution to a mixture of the other components of the reaction system. The rate of decrease of color intensity of the dye is traced by measuring the time ?? t required for the change of 0.1 degree of optical density after the addition of the enzyme at 20°C.
One unit of succinic dehydrogenase activity is defined as the activity capable of reducing the color intensity of the dye by 0.1 of optical density after 30 seconds in the initial stage of the reaction under the stated conditions.抄録全体を表示PDF形式でダウンロード (290K) -
2, 6-Dichlorophenolindo-o-chlorophenolによる比色測定法における測定条件の吟味福田 博業1958 年 23 巻 9 号 p. 551-554
発行日: 1958/01/25
公開日: 2008/02/29
ジャーナル フリー1. The optimum concentration of the substrate; namely, 2ml. of 0.1M succinate were included in 10ml. of the reaction mixture.
2. The optimum concentration of KCN for the inhibition of cytochrome system were found 2-5mM; namely 0.3ml, of 0.1M KCN per 10ml. of the reaction mixture.
3. The optimum pH was found 6.7±0.1 for various tissues of several kinds of fish. A 0.1M phosphate buffer mixture of KH2PO4 and Na2HPO4 (7:3) were employed. The concentration of phosphate buffer of the reaction system was appropriate at 0.1 to 0.2 Mol. When 5ml. of the above buffer solution were included in 10ml. reaction mixture, the resultant pH was usually found 6.6-6.8.
4. The activity of the enzyme increased with rise of reaction temperature up to 50-55°C. Since Q10 above 40°C was higher than at lower temperature, the determination of the activity could be more accurately determined in a lower temperature range. Taking into account the effect due to the temperature difference between the laboratory and the reaction mixture, it was finally decided to carry out the determination at 20°C.
5. The enzymatic activity of homogenized tissue suspension was observed to decrease with time of standing. However, the decrease within a 10 minutes interval was very slight.抄録全体を表示PDF形式でダウンロード (283K) -
須山 三千三, 鴻巣 章二1958 年 23 巻 9 号 p. 555-560
発行日: 1958/01/25
公開日: 2008/02/29
ジャーナル フリーThe colorimetric ninhydrin method for the determination of amino acids, devised by YEMM and COCKING, was adopted after some examinations, and the color yields obtained for amino acids and related compounds are listed in Table 2.
In the original method, ninhydrin and KCN are added separately or as a mixture to an amino acid solution (pH 5).
As shown in Figs. 3 and 4, however, the method of separate addition of the reagents appears unable to give the reproducible results, unless standing time before heating is fixed. Maximum color is obtained by heating immediately after the addition of the reagents ; figures shown in column A of Table 2 are obtained at such optimum conditions.
On the other hand, in the application of the reagent mixture, standing time before heating has no effect upon the color intensities (Fig. 7). The blank values, however, are not independent on the aging of the reagent mixture (Table 1), though the original authors state that the mixed reagent is stable for at least one week if kept in a stoppered flask at room temperature. Therefore, it is desired to prepare the reagent in the day before use. Figures in column B of Table 2 are obtained with such a desire.抄録全体を表示PDF形式でダウンロード (433K) -
スルメイカ筋肉エキス中のアミノ酸,トリメチルアミン及びトリメチルアミンオキサイドについて鴻巣 章二, 秋山 明子, 森 高次郎1958 年 23 巻 9 号 p. 561-564
発行日: 1958/01/25
公開日: 2008/02/29
ジャーナル フリーSeventeen amino acids in the alcoholic extracts of squid muscle were microbiologically determined before and after hydrolysis, and the results obtained are given in Table 1.
Proline was most abundant and occupied about the half of total amino acids. Histidine, arginine, glycine and alanine were found to be present in a relatively high level.
After hydrolysis, the most amino acids increased rather slightly, but the following amino acids, such as glycine, aspartic acid, glutamic acid, proline and lysine increased considerably.
Trimethylamine (TMA) and trimethylamine oxide (TMO) in the same muscle were analyzed by Dyer's method (Table 2).
About fifty per cent of the extracted nitrogen have been accounted for as amino acid-N(25%), TMA-N (0.3%), and TMO-N (27.2%).抄録全体を表示PDF形式でダウンロード (251K) -
クルマエビ筋肉エキス中のアミノ酸について鴻巣 章二, 秋山 明子, 森 高次郎1958 年 23 巻 9 号 p. 565-567
発行日: 1958/01/25
公開日: 2008/02/29
ジャーナル フリーSucceeding to the previous paper, 1) in which the amino acid content of the muscle extracts of a squid was given, the present paper deals with the prawn muscle extracts.
As shown in Table 1, the pattern of amino acids in the prawn muscle extracts considerably differed from that of the squid muscle extracts.
Glycine was most abundant and occupied the half of total amino acids. Arginine, proline, serine, glutamic acid and alanine were present in a relatively high level. The content of aspartic acid was very low, as was observed in squid muscle.
After hydrolysis, the most amino acids increased slightly, but the increasing rate of glutamic acid, aspartic acid and glycine were comparatively large.
The recovered amino acid nitrogen in the analysis amounted to about 70% of the extracted nitrogen, showing that amino acids are main component of the prawn muscle extracts.抄録全体を表示PDF形式でダウンロード (163K) -
富山 哲夫, 米 康夫, 津田 厚1958 年 23 巻 9 号 p. 568-571
発行日: 1958/01/25
公開日: 2008/02/29
ジャーナル フリーOnly as small amount as 0.1 mcg per g was found in the flesh of “Tai” Which was kept under CTC-ice (5 ppm) for 18 days in a cold room (about 5-10°C.). After a 3-hour dip in CTC-sea water (10 ppm) the flesh of croaker and sea eel was found to contain only about 0.05 mcg per g.
When both croaker and sea eel which had been subjected to a 18-hour dip were used to, make “kamaboko”, the content of CTC was decreased on processing from 0.98 ppm to 0.11 ppm It was further found that when CTC was included in “kamaboko” -material at levels of 0.1 ppm and 0.36 ppm, the residuals in “kamaboko” were negative (less than 0.025 ppm) and 0.06 ppm, respectively.抄録全体を表示PDF形式でダウンロード (294K) -
富山 哲夫, 米 康夫, 津田 厚1958 年 23 巻 9 号 p. 572-578
発行日: 1958/01/25
公開日: 2008/02/29
ジャーナル フリーSeveral species of fish caught by trawler were placed under CTC-ice (3.5 ppm) or dipped in CTC-sea water (10 ppm) immediately after catch. The fish thus treated were stored aboard for 14 or 22 days. The penetration of CTC into the flesh and the skin during the storage period was assayed microbiologically using B. cereus No. 213. A study was also made of what extent the CTC in the edible part be destroyed due to cooking and also processing to “kamaboko”. The results can be summarized as follows:
1. Of several species of fish (cutlass fish, butter fish, croaker, lizard fish, sea eel and harvest fish) the skin contained 0.11 mcg CTC per g in average after a 22-day storage, while the flesh contained 0.08 mcg CTC per g in average.
2. In processing the CTC-containing flesh (0.05-0.1 ppm) to “kamaboko” the residual CTC was found 60% after washing the ground flesh, and no CTC was detected after steaming for 11.5 minutes, the highest temperature at the center portion being 81°C.
3. The residual amount of CTC of five species of the fish was not detected after being cooked by regular four cooking methods except boiled lizard fish, broiled sea eel and fried cutlass fish.抄録全体を表示PDF形式でダウンロード (530K) -
斎藤 恒行, 新井 健一1958 年 23 巻 9 号 p. 579-580
発行日: 1958/01/25
公開日: 2008/02/29
ジャーナル フリーPDF形式でダウンロード (98K) -
東 克巳, 高塚 暹, 篠野 雄一, 小野 戈止1958 年 23 巻 9 号 p. 581-584
発行日: 1958/01/25
公開日: 2008/02/29
ジャーナル フリーIn the case of manufactured food, the possible remain of an aspetic applied to the raw material often causes one to waver in actual usage of the final product.
In this report, with Kamaboko samples prepared from subdivisions of a usual batch of pasty material, which were intentionally added with different amounts of chlorotetracycline (CTC), was quantified the CTC that survived the decomposition by cooking.
The results obtained under the ordinary conditions of cooking indicated that, whereas some portions of the CTC were found remaining in the Kamabokos made from the pastes with this chemical over 3.6 γ/gr, it will be possicble to prepare Kamaboko entirely free of the CTC if the initial addition of the latter is only 0.3γ/gr or so.抄録全体を表示PDF形式でダウンロード (222K) -
伊佐 良信1958 年 23 巻 9 号 p. 585-588
発行日: 1958/01/25
公開日: 2008/02/29
ジャーナル フリーIkanagos and anchovies are fished in large quantities in Kagawa-pref. during the period of January to June along the coast of Bisan-Seto and July to Novenber along the coast of Harimaand Hiuchi-Nada, respectivly, and most of them are consumed as raw material for the dried boiled fish produt “niboshi”, which is one of the most familiar fish product in Japan.
But, these fishes in the period of prosperous fishing are so excessively oily as to make the product apt to be readily deprived of their market value owing to deteriorations of fish-oil, i.e., rusting and rancidity.
The author made an experiment about the effect of some antioxidants in protecting the product from undergoing the said deteriorations, and found that the product was preserved in a good condition at room temperature if BHA was used in the preparation by 0.01% of the cooking water.抄録全体を表示PDF形式でダウンロード (304K) -
1958 年 23 巻 9 号 p. 590a
発行日: 1958年
公開日: 2008/04/22
ジャーナル フリーPDF形式でダウンロード (24K) -
1958 年 23 巻 9 号 p. 590b
発行日: 1958年
公開日: 2008/04/22
ジャーナル フリーPDF形式でダウンロード (24K)
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