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Volume 28, Issue 10
Displaying 1-14 of 14 articles from this issue
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EFFICIENCY OF PRODUCTIONMasayoshi HATANAKA, Kiyonari SEKINO1962 Volume 28 Issue 10 Pages 949-954
Published: October 25, 1962
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSUsing the results of the feeding experiments on Lateolabrax japonicus, fed with Euphausia, anchovy and sand lance, respectively, amounts of consumption of food necessary for accomplishing its growth in Matsushima Bay and Sendai Bay were estimated. Efficiency for converting the anchovy to the yearly growth of the 1-year old fish was calculated on calorifacient base as 13 per cent, which means economically equivalent to the case of Seriola quinqueradiata. Some suggestions were made for raising economical productivity of the Zostera growing area of Matsushima Bay.View full abstractDownload PDF (236K) -
Ichiro MIYAZAKI1962 Volume 28 Issue 10 Pages 955-966
Published: October 25, 1962
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSKnowledge of the larval history of bivalves, especially their identification of species in plankton samples, would be of great importance for fisheries investigators making possible reliable prediction of spatfalls and efficient collections, as well as breeding seasons of adult forms and dates of larval settlement, and would, moreover, contribute much toward the solution of a wide range of problems, both practical and academic.
Up to this time little has been known concerning the larvae of most bivalves, although several extensive studies had been made by STAFFORD, KÄNDLER, LEBOUR, MIYAZAKI, YOSHIDA, J∅RGENSEN, SULLIVAN and REFS.
In the present work the author has revealed that the identification of larval stages of bivalves should be carried out not only by the shapes of prodissoconth but also by their developmental findings and the spawning habits of adult population, the latter being classified into groups A and B as shown below.
A-group (Marine form); a) Standard type, b) Protobranch type, c) Egg mass or string type, d) Incubatory type.
B-group (Freshwater form); a) Glochidium type, b) Lasidium type, c) Sphaerium type, d) Corbicula type, 1) Corbicula leana type, 2) Corbicula sandai type, 3) Corbicula japonica type (Brackish).
Further, having closely studied the drawings and descriptions covering some 200 species in aggregate number published by the investigators abovementioned, the present author has classified post-larvae into 20 types on the basis of definitely recognizable characteristics of prodissoconchs, which would be useful to any investigators interested.View full abstractDownload PDF (792K) -
Masanori AZETA, Akira OCHIAI1962 Volume 28 Issue 10 Pages 967-978
Published: October 25, 1962
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSOur analysis and comparison of various morphological and ecological characters of the jack mackerel caught in different localities of Wakasa Bay have led us to the conclusion that this fish living in Wakasa Bay consists of two races. One called “Kuroaji” (black jack mackerel) by fishermen seems to be an offshore migrant, apparently characterized by having well-elongated body with its back darkened, the body depth being about 4.6 in fork length (Fig. 1; Table 1). The other called as “Kiaji” (yellow jack mackerel) by fishermen has its body yellowish dorsally and rather deep, the body depth being less than 4.2 in fork length (Figs. 1, 2; Table 1). Besides these differences, the two races are clearly distinguished from each other in the following points.
1) Inner opaque area of the otolith is somewhat wider in “Kuroaji” than in “Kiaji” (Figs. 4C, 4D).
2) None of the ova of the fish examined has been found to be ripe throughout the year. “Kuroaji” has its ova usually smaller than 0.20mm. in diameter, while “Kiaji” has them less than 0.1mm. in diameter. An analysis of the length frequency indicated that the two races of the fish have their respective peak of spawning between January and March (Kuroaji) and between June and July (Kiaji).
3) Generally “Kuroaji” grows up faster than “Kiaji” (Table 2). The monthly growth rates are estimated as 16.5mm. in fork length, and 3.8g. in body weight for “Kuroaji”, and 9.6mm. in length and 2.2g. in weight for “Kiaji” during the first one year; and 4.9mm. and 5.1g. for the former, and 3.5mm. and 4.2g. for the latter during the second year.
4) Small pelagic animals, such as crustacea, cuttle-fish and some others, seem to be ordinary food for “Kuroaji” (Table 3), while “Kiaji” is likely to feed on small coastal fishes, mainly on anchovy ranged from 23mm. to 78mm. in body length. The other minor stomachcontents of “Kiaji” were found to be sand eels, young jack mackerels, prennant lantern fishes and unicorn cods.
5) In most of “Kiaji” over 180mm. in fork length, their stomachs, pyloric caeca, livers and intestine were infested on the surface with encysted tetrarhynch cestode larvae (Fig. 7). This parasite was not found in “Kuroaji”.View full abstractDownload PDF (2646K) -
EFFICIENCY OF CHUM MIXED WITH STARCH DREGS FOR MACKEREL FISHINGTakeo KOYAMA, Takashi KANEDA1962 Volume 28 Issue 10 Pages 979-984
Published: October 25, 1962
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSIn the previous paper1), we reported that the chum which was mixed with minced fish meat, wet starch dregs, and emulsified squid liver oil showed almost the same effect as com-pared with ordinary chum (minced fish meat) for yellowtail fishing.
In the present work we carried out comparative experiments between the improved type of chum and the ordinary chum in regard to the following points: 1) sinking velocity of these chums, 2) their efficiency in mackerel fishing by a) pole-and-line and b) lift net.
Results obtained are as follows:
1) Observation by a fish finder indicated that the improved type of chum had sinking velocity 20-30 percent slower than ordinary anchovy chum (Fig. 4).
2) In the mackerel pole-and-line, use of the improved type of chum economized cost of bait by half to catch almost the same amount of fish as in the ordinary chum (Tables 4 and 5). Stomach content analyses of the samples confirmed that mackerel ate the starch dregs (Table 6).
3) In the lift net fishing, use of the improved chum produced an amount of catch a little larger than did the ordinary chum (Table 7).View full abstractDownload PDF (1471K) -
Otohiko SUZUKI1962 Volume 28 Issue 10 Pages 985-987
Published: October 25, 1962
Released on J-STAGE: February 29, 2008
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Otohiko SUZUKI1962 Volume 28 Issue 10 Pages 988-991
Published: October 25, 1962
Released on J-STAGE: February 29, 2008
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GNATHOPOGON ELONGATUS ELONGATUS ?? × PSEUDORASBORA PARVA ?? AND THE RECIPROCALRyo SUZUKI1962 Volume 28 Issue 10 Pages 992-997
Published: October 25, 1962
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESS1) Artificial intergeneric hybrids, Gnathopogon elongatus elongatus ?? ×Pseudorasbora parva ?? and the reciprocal, are reared to the adult stage with the similar survival rate to the controls.
2) The hatching times of cross bred eggs are nearly intermediate between those of the two parental forms, Furthermore, F1 hybrids are not only intermediate morphologically but also have an intermediate spawning behavior and produce eggs intermediate between their parental forms in external characters.
3) The both of the F2 and the backcross hybrids can be produced. though all of them die before hatching.View full abstractDownload PDF (1009K) -
Takashi KATO, Yoshiaki NAKAHISA1962 Volume 28 Issue 10 Pages 998-1004
Published: October 25, 1962
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSIn Undaria pinnatifida of Japan, three local forms have been hitherto reported; f. typica, f. distans and f. narutensis. To find out whether the differences among them are hereditary ones or conditional ones, gametophytes of f. distans from Miyagi Prefecture and f. narutensis from Tokushima Prefecture were transplanted to a same culture ground in Tokushima Prefecture (see Fig. 1) and the sporophytes developed from them were morphologically studied.
The results were as follows:
1) In full-grown stage, stipes of Miyagi-plants become longer than that of Tokushimaplants, though in younger stage the relation has been found reverse. It may be assumed that stipes of Miyagi-plants have the property that they grow stronger than that of Tokushimaplants.
2) In younger stage, Miyagi-plants have leaves of long oval shape and Tokushima-plants long elliptic leaves (see Plate). A linear relation is found between the length and the width of leaves in each group.
3) In Miyagi-plants comb-teeth leaflets and sporophylls appear in an earlier stage than in Tokushima-plants.
4) The relation between the length (LI) and the weight (W2) of fronds may be shown in a curve in each group. The ratio, weight/length in Miyagi-plants is found smaller than that in Tokushima-plants.
From these significant morphological disagreements between these two transplanted groups cultured in a same circumstance, it will be concluded that the difference between two local forms in question is due to a hereditary character and not a conditional one.View full abstractDownload PDF (830K) -
EXTRACTABILITY OF FISH MYOSIN (PART 2) SALTING-OUT ANALYSIS OF SHORT-TIME EXTRACT OF FISH MYOSINTadao UEDA, Yutaka SHIMIZU, Wataru SIMIDU1962 Volume 28 Issue 10 Pages 1005-1009
Published: October 25, 1962
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSSalting-out behavior of short-time extract of fish myosins were examined of 13 kinds of fish. Sample fish meat were chopped, being passed through a chopper plate of 3mm. mesh, and extracted with 25 volumes of 0.6M NaCl (ultimate pH 6.8) for exactly 30minutes.
From the pattern of the salting-out curves (Fig. 1.) these fishes used in the present study were approximately classified into the following two groups.
The one was a group of fish mainly with white unfragile fleshed fishes, such as file-fish, devil stinger, bream, etc. In the salting-out curves of these species a dominant peak presumes to be myosin was always found, Another group included most of dark fragile fleshed fishes, such as fat minnow, true mullet, Japanese argentin, etc. In the latter group of fish, the myosin peak was not present or far lower than the peak of presumable actomyosin. When a sample flesh deteriorates, myosin was found to decrease, while actomyosin increase. This change was found to be more stable on the former group of fishes than the latter one.View full abstractDownload PDF (269K) -
THE INTRINSIC VISCOSITY OF FISH-ACTOMYOSINTadao UEDA, Yutaka SHIMIZU, Wataru SIMIDU1962 Volume 28 Issue 10 Pages 1010-1019
Published: October 25, 1962
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSThe intrinsic viscosity of actomyosin fraction purified by repeating the dissolution with a moderate concentration of NaCl solution (0.6M NaCl+M/30 Na2HPO4+M/30 KH2PO4, pH6.8) and the precipitation by dilution with water was determined. The fraction was proved by the salting-out analysis to be consisted of a practically single component precipitatable between 28-34% of saturated ammonium sulphate (Fig. 1).
The values of intrinsic viscosity for eight species of fish came within a narrow range, 2.0-2.5, with the exception of a shotted halibut, having the lower value (1.8) (Fig. 2).
When the fishes were frozen and stored, those values were lowered with the time of storage, and the lowering rate was found to differ from species to species (Fig. 3).View full abstractDownload PDF (295K) -
Isolation of the crystalline enzymeTsuneyuki SAITO, Yoshio ISHIHARA, Yoshiaki MAITA, Yasuzo ITO1962 Volume 28 Issue 10 Pages 1015-1019
Published: October 25, 1962
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSA method is described for the isolation of the crystalline proteolytic enzyme from the liver of king crab.View full abstractDownload PDF (918K) -
APPLICATION OF ANTIOXIDANT PREPARATIONS CONTAINING SURFACE ACTIVE AGENTS (PART 1) THE MOMENT DIPPING METHOD FOR PROTECTING DRIED FISH FROM THEIR DETERIORATION DUE TO OIL OXIDATIONKenzo TOYAMA, Kuman SARUYA1962 Volume 28 Issue 10 Pages 1020-1027
Published: October 25, 1962
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSRecently, several antioxidant preparations containing some surface active agents have commercially been developed in Japan, which are to be used in fish manufacturing process for keeping the antioxidant as homogenized in curing solution. In the application of these preparations to the protection of marine products from oil oxidation, the authors have devised a practical method they have named “moment dipping method”. This method is very simple, labor-saving and needs no special apparatous. Thus, merely dipping the raw fish in a solution of a comparatively high antioxidant concentration, 0.05 to 0.10%, made by using said antioxidant preparations is effective enough to cause a considerable amount of antioxidant to be fixed on the fish body.
In this paper is presented the effect of “moment dipping method” obtained for salted-and-dried fish (saury), the results being as follows:
1) With dried fish having high moisture contents, BHA-preparations were found to be more effective than BHT-preparations, but the difference in efficacy between these two antioxidant preparations was quite small. So, application of the latter preparation, less expensive, is thought to be preferable.
2) On the other hand, with dried fish having low moisture contents, BHA-preparations are far superior to BHT-preparations. So, application of the former preparation seems to be desirable. Since 20% addition of BHT-preparation to BHA-preparation brought no appreciable reduction in efficacy thus in treating well dried fish, the cost of antioxidant addition will slightly but certainly be curtailed by such addition.
3) With dried fish having moisture content whether high or low, the efficacy of “moment dipping method” was found in either case to be slightly inferior to that of the long-time immersing method usually adopted in Japan. The difference may be attributed to the rather small fixation of antioxidant on fish body realized by said new method. So, if an increased amount of antioxidant in immersing solution up to above 0.10% or by increasing the viscosity of the solution by means of some material as, for instance, CMC, a much greater effect is expected to be attained.
4) The amount of antioxidant fixed on fish body calculated from the weight increase taking place in the moment dipping process showed that there is no danger in the “moment dipping method” even when an amount over the usage limit fixed by Japanese Welfare Ministry is used insofar as it is in the range here tested (0.05 to 0.10% as antioxidant concentration).View full abstractDownload PDF (584K) -
Tetuo TOMIYAMY, Yasuo YONE, Etsuko SHIRAISHI1962 Volume 28 Issue 10 Pages 1028-1032
Published: October 25, 1962
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSThe aims of this paper are to study the change in total bacterial counts and number of emerged resistant strains on fish and fish container during a 1-month storage of CTC-treated Jack mackerel (Trachurus japonicus) in crushed plain ice or CTC-ice, and further to estimate the effectiveness of bactericides in reducing bacterial counts on used wooden container.
The growth of bacteria on the fish was retarded by a combination of CTC-dip and CTC-icing (Fig. 1). Retardation of growth of bacteria on the fish as well as on the container by the use of CTC-ice was more marked when held in the metallic container (Figs. 1 and 2). The emergence of resistant strains (MIC > 10ppm) on the metallic container occurred 5 to 10 days later than on the wooden one. Difference in time of emergence of resistant strains on fish skin was also noted between groups stored in these containers (Fig. 3). The maximum attainable number of total bacteria and of resistant strains which occurred on the metallic container was remarkably lower than that on the wooden container irrespective of kinds of ice employed (Fig. 2). Brushing of surface of the wooden container with benzarconium chloride or sodium hypochloride solution containing a 200 ppm level was effective in reducing the bacterial count to only about 1.5% of the original count before the treatment. It is to be noted that bacterial count in a 2-mm layer from surface of a water-washed wooden container did not show any appreciable decrease even after a thorough washing with a 200-ppm solution of any one of the bactericides studied (Table 3).View full abstractDownload PDF (441K) -
Kenji NOSE1962 Volume 28 Issue 10 Pages 1033-1042
Published: October 25, 1962
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSDownload PDF (761K)
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