日本水産学会誌
Online ISSN : 1349-998X
Print ISSN : 0021-5392
ISSN-L : 0021-5392
24 巻, 2 号
選択された号の論文の14件中1~14を表示しています
  • 渡辺 佳一郎, 井上 実
    1958 年 24 巻 2 号 p. 83-86
    発行日: 1958年
    公開日: 2008/02/29
    ジャーナル フリー
    This article gives an analysis on catches of the Japanese anchovy, Englaulis japonica (Houttuyn) in the Tokyo Bay and its adjacent waters. The results may be summarized as follows:-
    (1) Good catches usually appear during the period from November to February. (2) A seasonal migration occurs as the fish are entering to the Tokyo Bay on spring and exiting from the bay on late autumn. (3) It appears to be that two groups of the fish are existing in the waters of the southern part of the Uraga Channel and Tateyama Bay. One of them is migratory, and the other not migratory. (4) The water temperature, in which the fishing was made, ranges from 11°C to 27°C (Fig. 4).
  • 本間 義治
    1958 年 24 巻 2 号 p. 87-92
    発行日: 1958年
    公開日: 2008/02/29
    ジャーナル フリー
  • 本間 義治
    1958 年 24 巻 2 号 p. 93-99
    発行日: 1958年
    公開日: 2008/02/29
    ジャーナル フリー
    In this paper the author has described on the external morphology of deformed chum salmon parr (Oncorhynchus keta) with aberrant body coloration. Moreover, the histology of some endocrine glands and melanization of skin were observed.
    1. The author thought that this monstrosity belongs to “Synophthalmia bilentica” in WERBER's classification, because it was under the condition of the approachment of both eyes, poor development of upper jaw, protruding of lower jaw, and uniting of nostrils which lie in the apex of head.
    The atrophy of each fins and the delaying of differentiation of visceral organs were recognized.
    2. Although the parr marks (lateral bars) and other dark spots were not founded, while the body coloration of this synophthalmic chum salmon parr shows pallor like as in the metamorphosing smolt stage salmon.
    The epidermis of synophthalmic fish is thicker and also the melanization is denser than those of normal parr stage fish. As the melanin granules not exist in the melanophores, so that these granules do not controlled by adrenergic nerves. Furthermore, there are no scales in body sides.
    Thus the origin of body color between synophthalmic parr and metamorphosing smolt salmon differs with each other.
    3. The deformation and retardation of development of forebrain, chiefly hypothalamus, pituitary gland, saccus vasculosus and pineal body were recognized, on the contrary the hind brain was no changed.
    The histology of the thyroid gland appeared to be in the condition of hypofunctioning figure.
    4. The author has discussed on the origin of development of these abnormalities.
  • 保科 利一
    1958 年 24 巻 2 号 p. 100-102
    発行日: 1958年
    公開日: 2008/02/29
    ジャーナル フリー
    The tissue concentrations of thiasin (3, 4-dimethyl-5-sulfanilamido-isoxazole) given to rainbow trout at the rate of 100, 150 and 200 miligrams per one kilogram of fish per day were examined. The rainbow trouts, weighing on the average 15 grams per fish were kept in troughs and fed with the drug-containing food once a day at the rate of about 2.5% of fish weight per day. The water had the temperature of 12.7-14.0°C during the experiments.
    The determinations were made by extracting the ground tissue in alcohol, treating the extract with Tsuda's reagent (β-diethyl aminoethyl-α-naphthyl amine oxalate) and proceeding with a photo electric colorimeter. The results are presented in the Table 1 and Fig. 1.
  • 神田 献二
    1958 年 24 巻 2 号 p. 103-110
    発行日: 1958年
    公開日: 2008/02/29
    ジャーナル フリー
    In order that vertical distribution of some bottom fishes in the East China Sea and the Yellow Sea may be inferred for every season as well as for every division of the fishing ground, the values of mean catch (geometical means) were calculated out from the statistics data of catch as COT and CPT for otter trawl and pair trawl, respectively. Further, the ratio COT/CPT was also calculated just like the previous report1). The numerals thus obtained for 12 species of bottom fish are shown in Table 1-12 and graphycally in Fig. 1.
  • 神田 献二
    1958 年 24 巻 2 号 p. 111-120
    発行日: 1958年
    公開日: 2008/02/29
    ジャーナル フリー
    In succession to the last report1), the vertical distribution of additional 10 species of bottom fish are deduced by the same method as described in the first paper of this series2) (Tables 1-11, Figs. 1-4).
  • 白井 祥平
    1958 年 24 巻 2 号 p. 121-124
    発行日: 1958年
    公開日: 2008/02/29
    ジャーナル フリー
    The present paper aims to make a few contributions to actual culture of black banded wings pearl oyster, Pteria penguin (RODING), which is known for producing extra-fine pearls, describing a phase of life of this shell-fish reflected in the. ciliary motion of gill at different temperatures.
    The method adopted in this experiment was analogous to that of YUKI7), the arrangement of the apparatus being outlined in Fig. 1. The filtered sea water used was of pH=8.3 with a salinity of 25.2.
    The results say, as indicated by Table 1 and Fig. 2, the ciliary movement is quite insignificant at temperatures below 19°C. but grows rather vigorous as the water warms up to 21°C. The motion becomes very sprightly between 23°C. and 33°C., attaining to an optimum at 25°C. Though the motion slows down rapidly at temperatures beyond 33°C., it does not cease even at 35°C. Generally speaking, physiological activity of the oyster hesitates to be restored during the period of temperature rise and hastens to draw back with temperature fall of the surrounding water.
    The implied characteristics of slow awaking in spring and rapid sleeping in autumn call upon the usual method of culturing the oyster to be looked at once more. Since the present experiment shows a sudden rise in ciliary movement occurring between 21°C. and 23°C., the latter temperature may be expected in various points to serve as an indicator of a critical condition in the culture of this shell-fish.
  • -その調製法
    松本 重一郎
    1958 年 24 巻 2 号 p. 125-132
    発行日: 1958年
    公開日: 2008/02/29
    ジャーナル フリー
    1) To separate actomyosin of squid, the ordinary method used for rabbit acto-myosin was tried, but the result was not successful.
    2) By extracting squid muscle for 10min. with 0.6M KCl, followed by precipi-tating 3 times at 0.2M KCl concentration, a preparation which is in all probability actomyosin of squid was obtained. The preparation was, if dissolved in 0.5 ?? 0.6M KCl solution, opalescent, highly viscous and intensely streaming birefringent, and also showed its salting-in range at I=0.15 ?? 0.4 (pH ?? 6.8).
    3) If the protein was stored in dissolved state in 0.5 ?? 0.6M KCl and at neutrality, a change occurred so that it becomes readily soluble at lower ionic strengths. The change appears to be responsible for the fact that squid actomyosin is not separated by the ordinary method.
  • 松本 重一郎
    1958 年 24 巻 2 号 p. 133-139
    発行日: 1958年
    公開日: 2008/02/29
    ジャーナル フリー
    1) The distribution pattern of squid muscle proteins was studied by the method of DYER et al. as well as by a similar method which was modified in some points so as to fit the properties of squid muscle proteins.
    2) Squid muscle proteins were found to consist of 12 ?? 20% of non-myosins, 77 ?? 85% of myosins and 2 ?? 3% of stroma. Subdivision of non-myosins into myogen, myoalbumin and globulin X did not give a uniform pattern from analysis to analysis. As far as the gross distribution pattern of muscle proteins is concerned, squid seems to resemble fishes, although properties of its myosins are distinct from those of fishes as shown in the previous reports.
  • 解凍魚肉中のヒスタミンの生成に対する凍結の影響
    太田 冬雄, 金子 弘助
    1958 年 24 巻 2 号 p. 140-143
    発行日: 1958年
    公開日: 2008/02/29
    ジャーナル フリー
    The histamine formation in the thawed fish muscle, which had been kept in the frozen state under various conditions, was examined. It was found that appearance of histamine was delayed and depressed in the thawed muscle, whereas no appreciable difference between the thawed and fresh muscles was observed in the course of deterioration judged by the increase of ammonia and mercuric chloride reaction. The depression effect of freezing varied according to the storage period or temperature, and little histamine was produced in the fish thawed after being frozen for long time or at a lower temperature (Figs. 1, 2 and 3).
    As the inoculation of spoiled fish muscle (suspension) resulted in the accerelation of histamine formation in the thawed muscle to the level observed on the fresh muscle, the depression effect may be attributable to the destruction of histamine producing-bacteria by low temperature (Figs. 4 and 5).
  • 福島 清, 菊池 武昭, 小坂 部勇, 岡田 郁之助
    1958 年 24 巻 2 号 p. 144-147
    発行日: 1958年
    公開日: 2008/02/29
    ジャーナル フリー
    In the former paper1), the authors found a new polarographic reduction wave which is peculiar to the muscles of mollusca and crustacea, and made a few experiments to clarify the characteristics of it.
    In this paper we tried to separate the substance producing this characteristic wave from water extractives of cuttle fish meat by ion-exchange resins. The experimental separations were carried out in two ways, the one aiming at the organic acids and the other the organic bases and amino acids. The procedure of separation and the polarogram for the fractions are illustrated in Figs. 1-4.
    From the present experiments the substance that showed the reduction wave characteristic to cuttle fish meat is recognized to be an organic base.
  • 軟化部分の特徴とその顕微鏡観察
    内山 均, 田中 武夫
    1958 年 24 巻 2 号 p. 148-155
    発行日: 1958年
    公開日: 2008/02/29
    ジャーナル フリー
    Recently, fish sausage has risen to be one of the important marine products in our country. This article is manufactured essentially from the meat of fish such as black marlin or from the mixture of this and yellowfin tuna. In addition to the fish meat, small amount of potato starch and the fat of porks are added as sub-materials. After being minced the fish meat is ground into a paste along with these sub-materials and various spices. The meat paste, after being colored with a synthetic red pigment, is packed into a casing of chlorinated rubber or vinyliden chloride by an air stuffer and then sealed up with cotton or hemp thread. Finally it is cooked in a hot water bath at 80-90°C. for about 50 minutes.
    Fish sausage manufactured in such a way belongs to the articles referred to as semipreservative food. Although the product is generally expected of its preservability covering a month or so, sometimes are found degraded articles showing various types of spoilage among the commercial fish sausages especially in a summer season (see Table 1).
    The softening is a peculiar type of spoilage of fish sausage and given rise to sporadically in the inside of the product as seen in Fig. 1. This spoilage is different in some respects from the common spoilage familiar among fish meat or other fish jelly products.
    The results of experiment will be summarized as follows;
    1) The softening spoilage is not observed in freshly prepared fish sausage. Presumably, the spoilage has no relation to the deteriorated meat like the jelly meat and the honey comb which are occasionally met with in canned products.
    2) The quantity of ether soluble fatty acid, as shown in Table 2, increases in the softened portion more markedly than in the non-softened portion; and the pH value seems to affect the quantity of such fatty acid. But no difference in volatile basic nitrogen is found between the softened portion and the non-softened.
    3) When Cl. sporogenes or Cl. welchii is allowed to act on the sterilized fish sausage meat paste, the softening is also produced always in accordance with gas formation, sometimes being attended by a vile smelling. The softening deterioration mentioned above, however, never produces either gas or vile smelling at all. Furthermore, no relation is found to hold between the softening deterioration and the presence of spore-forming anaerobes as seen in Table 1.
    4) From the results of microscopic observation on the softened portion, it may be pointed out that starch granules in the softened portion has been substantially disintegrated as seen in Figs. 4 and 5, while those in the un-softened portions are not so (Figs. 2 and 3). From these facts, the softening of the sausage seems to be effected through the disintegration of the starch granules.
    5) There are considerable resenblances between the softening deterioration of fish sausage and the flat sour spoilage of canned foods in some points of view.
  • 軟化部位から分離された細菌について
    横関 源延, 内山 均, 馬見塚 利明
    1958 年 24 巻 2 号 p. 156-160
    発行日: 1958年
    公開日: 2008/02/29
    ジャーナル フリー
    It has been shown in the preceding paper1) that the softening deterioration of fish sausage is different from the usual spoilage of fish meat or other fish jelly products like Kamaboko. The present study aims at making clear the problem how the microorganisms play in the softening deterioration of fish sausage. The number of the colonies of microorganisms growing during the ordinary agar plate culture increases always to a higher extent in the softened portion (about 107 in 1g. of sample) than in the not-softened (below 104 in 1g.). The microorganisms thought likely to cause this spoilage were isolated from various samples, allowing the identification of three strains according to BERGEY's manual (1948).
    From the results of morphological and physiological experiments, the strains are almost wholly identified as Bacillus circulans excepting some physiological properties as shown in Tables 1, 2, 3, and 4. All the strains may thus be looked upon as facultatively anaerobic and characterized by their resistance to heat as seen in Table 5.
  • 1958 年 24 巻 2 号 p. 164
    発行日: 1958年
    公開日: 2008/04/22
    ジャーナル フリー
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