巻号一覧
24 巻, 12 号
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能勢 幸雄1959 年 24 巻 12 号 p. 953-956
発行日: 1959/04/25
公開日: 2008/02/29
ジャーナル フリーSupposing that the relationship between In C(t) and E(t) is a simple regression, the author introduced an equation which gives the confidence limits corresponding to the estimate ob-tained by DELURY's logarithmic catch-effort method. The (1-α)% confidence limits for N are given by the roots of the quadratic equation:
N2[ ?? 2-tα2s2(c22-2 ?? c12+ ?? c11)]-2 ?? • ?? •N+ ?? 2=0
where tα is the value of t at the α% level for n-2 d. f. and c11, c12 and c22 are the elements of inverse matrix of the normal equations which determine k and In (kN).
The author ascertained that the equation is available to roughly check the accuracy of estimate, by comparing the confidence limits calculated by this method with that obtained from K(t)-C(t) relationship; the source of data being that of Japanese common goby, Acanthogo-bius flavimanus in the northern part of the Tokyo Bay.抄録全体を表示PDF形式でダウンロード (223K) -
中込 淳1959 年 24 巻 12 号 p. 957-960
発行日: 1959/04/25
公開日: 2008/02/29
ジャーナル フリー1) I have studied on variations of fishing condition in a whole year in the sub-areas shown in Fig. 1 and on migration of fish groups in the southern part of the Pacific Ocean in the period from 1952 to 1958.
2) Variations of fishing condition through a year in each sub-area are shown in Figs. 2 & 3.
3) Though the variations of fishing condition through a year in the period mentioned above are nearly periodical, the fishing indexes in sub-areas in each month are considerably different among each year.
4) Monthly variations of fishing condition arranged together in the same month regardless of year in every sub-area are shown in Fig. 4.
5) The stock of albacore in southern part of the Pacific Ocean is divided into two groups, that is, one is northern group and the other is southern one, and each group migrates northward in autumn and southward in spring in the area.
6) It is presumed that the northern fish group is the one for spawning and the southern group is the one for feeding.
7) The season when fish group migrates toward the south in sub-area M is later than that in sub-area W.抄録全体を表示PDF形式でダウンロード (280K) -
山崎 浩1959 年 24 巻 12 号 p. 961-965
発行日: 1959/04/25
公開日: 2008/02/29
ジャーナル フリーAccording to previous studies important components of “asakusanori” (Porphyra tenera Kjellm), a favorite food in Japan, are nitrogen and reducing sugar, and their contents seem to participate in determining the quality of the products. The present study has been aimed at securing primary information about the amount of reducing sugar that may vary in the laver under different culturing or processing conditions.
In the experiments the total amount of reducing sugar per unit of area of the frond was assessed by Somogyi method.
1) In the raw materials sampled from culturing grounds on the west coast of Tokyo Bay during the months from November 1955 to following March the amount of reducing sugar in-dicated appreciable differences depending on the harvest seasons, with the lowest in the middle of November and the highest in ensuing February (Fig. 2).
2) When the laver was cultured indoor under the light intensity lower than 1, 000 Lux, the sugar was decreased in amount with the progress of time until it reached 63% of the ini-tial after six days (Table 3).
3) In drying process under a low temperature (25°C) the reducing sugar was depleted by degree. However, quick drying under a high temperature (110°C) could keep down the dec-rease to a minimum (Table 4).
4) In order to attest effect of the light, the laver kept in sea water was shut up in a dark room. Electric lamp illumination given on the samples for two hours resulted in an in-crease in the amount of the sugar (Fig. 3).
5) Chlorinity of the sea water seems to participate at various rates in synthesis of reducing sugar into the laver. In another experiment conducted under similar conditions as described above except the concentration of chlorinity ranging from the normal (18.77‰ Cl) to 6.25‰ Cl. An increasing ratio of reducing sugar showed little difference between the normal concentration and about 13‰ Cl. Whereas, an appreciable increase in the amount was observed in the laver cultured at about 10‰. At a level of chlorinity of 6‰ or lower the sugar almost ceased to be synthesized (Tables 5-1 and 5-2).抄録全体を表示PDF形式でダウンロード (354K) -
本間 義治, 白井 馨1959 年 24 巻 12 号 p. 966-970
発行日: 1959/04/25
公開日: 2008/02/29
ジャーナル フリーThe remarkable and progressive “hepatic monolocular cystoadenoma” found in a four year old rainbow trout (Ω) was observed and described in this paper. The fish was reared in the fish-pond, the Agano River Fish Hatchery attached to the Fishery Experiment Station of Niigata Prefecture.
The coloration of the greater part of liver is milk white owing to the tumor. The liver of fish is transformed into a large empty ball, and its cystic space is filled with clear liquid. The wall of cyst consists of four layers: the fibro connective tissue, remaining liver cells, fibro connective tissue, and colloid layers, in order beginning at the outermost layer. In the interiormost layer there were some papilloma or knobs. Consequently, the present hepatic tumor has no layer of endothelium, while the marked hyperplasia of the connective tissue layer was found.
The columnar epithelium of gall-bladder was absent, however the abnormality was not recognized in the oesophagus, stomach, and spleen.抄録全体を表示PDF形式でダウンロード (474K) -
原料の水晒し及び加熱条件と褐変度との関係長沢 善雄1959 年 24 巻 12 号 p. 971-975
発行日: 1959/04/25
公開日: 2008/02/29
ジャーナル フリーPDF形式でダウンロード (263K) -
原料タラバガニの各部位肉と褐変との関係長沢 善雄1959 年 24 巻 12 号 p. 976-977
発行日: 1959/04/25
公開日: 2008/02/29
ジャーナル フリーPDF形式でダウンロード (90K) -
ピロ燐酸ソーダとトリポリ燐酸ソーダ混合塩の保水力増強並びに足補強効果岡村 一弘, 松田 敏生, 横山 理雄1959 年 24 巻 12 号 p. 978-985
発行日: 1959/04/25
公開日: 2008/02/29
ジャーナル フリーIn the previous article (III), it was assumed that the factor of water intake of fish flesh was closely related to the jelly strength of “Kamaboko”.
Effects of phosphate mixtures composed of pyrophosphate (P. P.Na) and tripolyphosphate (T. P. Na) at various rates were investigated in this paper, in aspects related to the factor of water intake of raw flesh and the jelly strength of “Kamaboko” made thereof.
1) It was confirmed that both actions of these phosphate mixtures upon the factor of water intake (moisture retention) of flesh and upon the jelly strength of “Kamaboko” are closely related with each other.
2) Being used at 0.3% concentration, the phosphate mixtures in which the ratios of P. P. Na to T. P. Na were 8:2, 7:3 and 6:4, respectively, were distinctly more effective than mixtures in other compositions and also than the single salt as ingradient of these mixtures.
3) When the ratio of P. P. Na and T. P. Na was 9:1, the phosphate mixture was not effective on jelly strength of “Kamaboko”.
Further, the reason why the effects of phosphate mixtures on jelly strength shift with variations in the ratio of P. P. Na to T. P. Na was studied and we discovered a new fact as follows:
4) At a certain low concentration, a strong electrolyte, for example, sodium chloride, sodium pyrophosphate and tripolyphosphate respectively, most strongly depresses the factor of water intake of flesh and jelly strength of “Kamaboko”.
The ionic concentration in such a low concentration range can be calculated as follows:
Nμ=1/10, NΣiZi2Vi=1/5, (N=1/2Σi/Zi/Vi)
(N: the number of normality, μ: ionic strength at which the factor of water intake attains to a minimun, Zi: valence of the ith ion, Vi: molar concentration of ith ion.)
It was examined how the factor of water intake of the flesh treated with P. P. Na and T. P. Na, separately, shifts on addition of HCl:
5) It was suggested the possibility of that the increase in the factor of water intake caused by P. P. Na and T. P. Na are not of the same origin.抄録全体を表示PDF形式でダウンロード (558K) -
各種燐酸塩の足補強効果並びに摺身の“だれ”防止について岡村 一弘, 松田 敏生, 横山 理雄1959 年 24 巻 12 号 p. 986-993
発行日: 1959/04/25
公開日: 2008/02/29
ジャーナル フリーIn the previous papers, it was reported that, while Na-pyrophosphate (P. P. Na), Na-tripo-lyphosphate (T. P. Na) and a certain phosphate mixture composed of them were most effective in increasing the jelly strength of “Kamaboko”, these salts were attached by fault of increas-ing the “Dare”, i.e., plastic flow of raw fish paste.
Under the attempt to find the salts such as not only increase the jelly strength of “Kamaboko” but do not effect the “Dare” of raw fish paste, various kinds of phosphate and their mixtures were examined:
1) Being used at 0.2% concentration, Na-hexametaphosphate (H. P. Na) had a large effect as Na-pyrophosphate or Na-tripolyphosphate on jelly strength of “Kamaboko”, and undesirable “Dare”-effecting action of H. P. Na was less than that of P. P. Na or T. P. Na.
2) In salt mixtures composed of H. P. Na and T. P. Na, 0.3% use composed of one part T. P. Na and two parts of H. P. Na was most strongly increased jelly strength of “Kamaboko”, but the degree of “Dare” of raw fish paste arising from addition of this mixture was greater than that produced by T. P. Na.
3) The addition of Na-tertiaryphosphate (P. Na3) had an enhancing effect on the jelly strength of “Kamaboko” and moreover it did not bring about “Dare” of raw fish paste.
The effect of P. Na3 on jelly strength of “Kamaboko” varied with the difference in pH value of initial raw fish paste; therefore, the most ecomocical dose of P. Na3 to raw fish paste for “Kamaboko” seems to be modified in the range of 0.1-0.3%.
4) Na-secondary-phosphate (P. Na2) distinctively had a promotive effect upon the jelly strength of “Kamaboko”, which increased in proportion to its concentration in “Kamaboko”. In spite of such effect, P. Na2 not only in itself did not bring on the “Dare” but also kept down other phosphates from causing raw fish paste to tend to “Dare”.
The addition of phosphate mixtures composed of 0.1% T. P. Na and 0.3-0.4% P. Na2 were not only more effective in strengthening the “Kamaboko” jelly as compared with 0.1% T. P. Na only, but also they did not bring on the “Dare” of raw fish paste produced by the 0.1 % in-gradient of T. P. Na.
Therefore, P. Na2 has an ability of preventing the “Dare” of raw fish paste effected by addition of other phosphates, but this ability is so week that P. Na2 is scarcely available for preventiong the strongest “Dare” produced by addition of mixture salt which prepared from six parts of P. P. Na and four parts of T. P. Na.抄録全体を表示PDF形式でダウンロード (596K) -
足測定に関する誤差並びに測定条件の検討岡村 一弘, 松田 敏生, 横山 理雄1959 年 24 巻 12 号 p. 994-1000
発行日: 1959/04/25
公開日: 2008/02/29
ジャーナル フリーThe values of jelly strength of “Kamaboko” as gelometrically obtained, aside from their intrinsic dependence on the temperature of measurement, are generally more or less strongly shadowed by accidental errors that arise from the cavities imbedded in the test piece. The data summarized below, therefore, involve only such values of breaking stress, breaking strain and the jelly strength calculated thereof that were found with selected specimens which proved after the test to have had no cavities of visible size. The results of the present experiment may be summed up as follows:
1) By excluding the data given by test pieces with visible cavities, the values of breaking stress and breaking strain of “Kamaboko” jelly under a definite condition are possible to be reproduced within an error smaller than 10%.
2) The variation of jelly strength with the direction along which a test piece is cut out from the body of “Kamaboko” is of little importance, while jelly strength is significantly larger in an exterior part than in the core portion in the case of fish sausage.
3) The jelly strength varies with the temperature of “Kamaboko” or fish sausage, but the tendency of this variation is not definite according to the difference in composition of the products.
4) In the early stage subsequent to the steaming-finish of the products, their jelly strength varies somewhat rapidly and widely, but the change slows down after the first 20 hours.
5) After the lapse of 23 hours from the steaming-finish, jelly strength of non-starch-Kamaboko increases gradually in process of time, while that of starch-Kamaboko decreases, pre-sumably through the α→β retrogradation of the starch component.抄録全体を表示PDF形式でダウンロード (514K) -
門田 元, 三好 英夫, 柴田 弘1959 年 24 巻 12 号 p. 1001-1007
発行日: 1959/04/25
公開日: 2008/02/29
ジャーナル フリーIn the dose range for commercial sterilization or radiopasteurization, gamma radiation generally produces certain limited changes in living cells of microorganisms. By these treat-ments, most of the microorganisms are inactivated and usually fail to grow any more. Some of the cells of microorganisms treated with ionizing radiations at such low or medium dose levels, however, are known to recover to a certain extent if exposed to some suitable condi-tions after irradiation, e. g. STAPLETON et all-3) demonstrated that incubation of Escherichia coli B/r at suboptimal temperatures after irradiation produced a greater survival than incuba-tion at the optimum temperature.
Since the first commercial applications of irradiation of foodstuff seem to be in the low or medium dosage field, the practical importance of these postirradiation effects will need no emphasis. Most of the investigations in the literature dealing with the recovery of radiation damage of microorganisms by postirradiation treatments, however, have been made with Es-cherichia coli, which seems to be atypical from the viewpoint of food microbiology, and little is still known about these problems with common food microorganisms.
The present work is concerned mainly with the effects of some postirradiation treatments on the growth of several food microorganisms and Escherichia coli irradiated with 60Co gam-ma rays. The results obtained were as shown in figures 1-9, and may be summarized as follows:
1) With respect to the effect of postirradiation incubation temperature on the observed survival, there was relatively wide difference between Escherichia coli and Proteus morganii or spores of Bacillus mesentericus. The strain of Escherichia coli employed in this experi-ment showed marked increase in the observed survival at suboptimal postirradiation incubation temperatures. Proteus morganii also showed a slight increase in the survival at suboptimal postirradiation temperatures, but its increasing tendency was not so marked as was the case with Escherichia coli. With the strain of Bacillus mesentericus, on the other hand, such an increase in the survival was never found at any suboptimal temperature; this organism rather showed the highest survival at its optimum temperature.
2) In all cases the surviving fractions differed to some extent with pH values of the post-irradiation culture media. In the cases of Escherichia coli and Proteus morganii the survi-ving fraction more or less decreased with increasing pH value of the media within certain limited range. The pH optima for the survival of irradiated cells of these bacteria, therefore, were somewhat lower than the optimum pH for the growth of unirradiated cells of these or-ganisms. On the contrary, Bacillus mesentericus showed the highest survival at pH 7 which is the optimum pH for its growth.
It may be concluded that the effects of postirradiation treatments on the survival of bac-teria entirely differ with species. It appears that these effects generally decrease with the increase of the variety of the nutritional substance required for bacteria.抄録全体を表示PDF形式でダウンロード (472K) -
魚油の塩素化による分子量変化について鈴木 康策1959 年 24 巻 12 号 p. 1008-1011
発行日: 1959/04/25
公開日: 2008/02/29
ジャーナル フリーAverage molecular weight of fish oil grows gradually with combination, partly addition and partly substitution, of chlorine to some extent and goes down afterwards. It may be pro-bable from the molecular weight change shown in Figs. 2 and 3 that fissions of chlorinated molecules take place in later course of chlorination. From these figures it may be said that the higher molecular weight of the polymerized fish oil, in the earlier course of its chlorination the molecular fissions take place.
In earlier course polymerization was observed, which was followed by depolymerization, in the case of oleic acid, but was not in the case of its methyl ester, free palmitic acid and fish oil. Squalene, some kinds of shark oil contain in a large amount as unsaponifiable matter, was examined in respect of the change of molecular weight brought on by chlorination, that might influence the chlorination of fish oil. Squalene undergoes no polymerization but mole-cular fissions on chlorination.抄録全体を表示PDF形式でダウンロード (271K) -
富山 哲夫, 米 康夫, 小林 邦男1959 年 24 巻 12 号 p. 1012-1018
発行日: 1959/04/25
公開日: 2008/02/29
ジャーナル フリーThe present study was carried out in order to obtain data which will be able to prove the safety of chlortetracycline as a food additive when employed in keeping quality of sockeye salmon.
The sample fish were caught on May 24, 1958, by the gill net in the Behring Sea area and immediately after receiving aboard a factory ship they were dipped for 30 minutes in chlor-tetracycline (10ppm)-sea water. The fish were frozen and kept thereafter at about -20°C. The sample fish were landed at Tokyo port two weeks later and carried over to our laboratory by air. Various tissues were assayed for CTC by TOMIYAMA et al's cylinder plate method7).
It was observed that not only the skin but also the operculum, the fin and the gills con-tained a large amount of CTC whereas the flesh only less than 0.13 ppm and the gut less than 0.01 ppm. The assay for CTC in several thin layers of flesh under the skin revealed that no penetration of CTC occurred in flesh deeper than 3 to 4mm from the skin under the present experimental condition. The canning of the treated fish inactivated the penetrated CTC com-pletely. Such cooking procedures as boiling, broiling and frying also destroyed the CTC resi-dues on fillets cut from the treated fish. It was clearly shown that the rate of inactivation of CTC at 95-99°C. conformed with the first order reaction.
Based on the present data as well as recent literatures on the toxicity of CTC and iso-CTC, emergence of CTC-resistant strain and anaphylactic reaction due to long-term ingestion of low-level of CTC, the present discussions have disclosed the safety of CTC when employed for keeping freshness of sockeye salmon.抄録全体を表示PDF形式でダウンロード (527K) -
1959 年 24 巻 12 号 p. e4
発行日: 1959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 (29K)
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