巻号一覧
31 巻, 6 号
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鈴木 乙彦1965 年 31 巻 6 号 p. 403-408
発行日: 1965/06/25
公開日: 2008/02/29
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鈴木 乙彦1965 年 31 巻 6 号 p. 409-413
発行日: 1965/06/25
公開日: 2008/02/29
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陳 恵聡, 能勢 幸雄, 檜山 義夫1965 年 31 巻 6 号 p. 414-422
発行日: 1965/06/25
公開日: 2008/02/29
ジャーナル フリー(1) The 24th vertebra was selected to represent each individual after several studies.
(2) The relationship between the radius of vertebral centrum (Rmm) and size of the fish (Lcm) is nearly linear, aud can be expressed as a rectilinear regression: L=13.3+6.3R or a curve: L=8.81R0.92
(3) The averages of each ring radius (ri) are as follows: r1=4.14mm r2=6.23mm r3=8.51mm r4=11.13mm
r5=13.64mm r6=16.10mm r7=17.27mm r8=18.66mm
(4) The means of fork length at the time of ring formation are calculated as follows :
l1=39.4cm l2=52.6cm l3=67.0cm l4=83.5cm
l5=99.3cm l6=114.8cm l7=122.2cm l8=131.0cm
(5) By checking the seasonal change of marginal increment on the vertebral centrum it appears that two rings are formed yearly. By this, the means of fork length at respective age is:
O age < 52.6cm
I age 52.6cm ?? 83.5cm
II age 83.5cm ?? 114.8cm
III age 114.8cm ?? 131.0cm抄録全体を表示PDF形式でダウンロード (585K) -
流れ藻の分布状態三谷 文夫1965 年 31 巻 6 号 p. 423-428
発行日: 1965/06/25
公開日: 2008/02/29
ジャーナル フリーThe “mojako” is the juvenile of the yellowtail, Seriola quinqueradiata TEMMINCK et SCHLEGEL, ranging from 2 to 15 cm in fork length, which lives together with floating seaweeds during spring and early summer in the sea west of central Japan. Since some years ago, the “mojako” has been important as an seed fish for the yellowtail pisciculture. The annual catch of the “mojako” has been over ten million in number since 1962. Therefore, it has been hotly argued since some years ago whether such an excessive catch of the “mojako” may have an adverse effect on the adult stock of the fish.
In order to solve the question aforementioned, the systematic surveys and researches are being carried out on a large scale by some of the governmental fisheries research laboratories and the prefectural fisheries experimental stations located along the East China Sea and the Pacific Ocean.
This is the first report of the surveys made by means of aeroplane and vessels, describing the condition of distribution of the floating seaweeds in May of 1964 in the sea west of Kyushu and the region around the Osumi Islands. The courses taken by the aeroplane and the vessels are shown in Table 1 and Fig. 1.
Aerial observations were made from an aeroplane, flying at 1, 500 feet, and 172 ?? 203km/hour (176km/hour in mean). Nearly all of the floating seaweeds observed were photographed, and both the localities and the amount were marked on the map in symbols (Fig. 2), and also the time of observation and the number of the seaweeds were recorded in the form as shown in Table 2.
The results are summarized as follows:
1) Much floating seaweeds were observed, concentrically distributed along the current rips in the sea north of N 32°30', especially abundant in the Iki Passage and the near waters to the south of the Goto Islands. On the other hand, scarcely any floating seaweeds were found in the off-shore waters and in the main stream of the Tsushima Current.
2) In the sea south of N 31°, both the current rips and the floating seaweeds were rarely observed, presumably because the region was open.
3) From the aerial observation it was found that the brown seaweeds grow on the shallow waters around the islands located north of the Yaku-shima, but none was seen growing around the islands located south of Kutino-shima. Judging from this fact, it can be assumed that the origin of the floating seaweeds drifting along the west coast of Kyushu is not so distant, and that they are locally produced in the respective districts.抄録全体を表示PDF形式でダウンロード (469K) -
流れ藻量の推定三谷 文夫1965 年 31 巻 6 号 p. 429-434
発行日: 1965/06/25
公開日: 2008/02/29
ジャーナル フリーIn the previous paper the general plan of the present investigation and the methods used in the survey were given in detail and also the floating seaweeds in the sea to the west of Kyushu in May of 1964 were arranged into nineteen groups, mainly on the basis of the observations from the aeroplane. In the present paper those floating seaweeds are quantitatively dealt with, based on the data from eye-measurement and aerial photograph.
The results obtained are as follows:
1) According to the aerial photographs, most of the floating seaweeds were less than 10m2 in area or 80kg in weight, and the largest of the rest was as much as 136m2 in area, as shown in Fig. 4.
2) Estimated amount of the floating seaweeds in the sea are given by each group in Table 2. In total, they measured about 52, 000m2 in area or 407 metric ton in weight.
3) The distribution density of the floating seaweeds was 10.1kg/km2 in the region to the north of N 32°30', 10.9kg/km2 in the region between N 32°30' and N 31°30', and only 0.3kg/km2 in the region to the south of N 31°30', and that in the area to the east off the Fukueshima of the Goto Islands was 114.1kg/km2, which was locally the highest.
Judging from the various facts, it can be said that the amount of the floating seaweeds in the spring of 1964 was less than that of the normal year.
4) The relation between the area and the weight of the floating seaweeds is given by the equation (2), namely, W=7.89×A; where W is weight in kg of floating seaweed and A, area in m2.抄録全体を表示PDF形式でダウンロード (584K) -
魚類の尿排出時のストロンチウム,カルシウム差別率について小栗 幹郎, 高田 直子, 市川 竜資1965 年 31 巻 6 号 p. 435-438
発行日: 1965/06/25
公開日: 2008/02/29
ジャーナル フリーThe behaviour of strontium and calcium is the renal excretion of fish was investigated, using the snake-head fish, Channa argus.
1. The strontium-calcium discrimation was demonstrated in the renal excretion of fish. Strontium was excreted by the kidney more abundantly than calcium.
2. The intraperitoneal injection of Diamox to fish gave no effect to the strontiumcalcium discrimination in renal excretion.抄録全体を表示PDF形式でダウンロード (185K) -
トリメチルアミンオキサイドと青肉との関係小泉 千秋, 橋本 芳郎1965 年 31 巻 6 号 p. 439-447
発行日: 1965/06/25
公開日: 2008/02/29
ジャーナル フリーIt was confirmed that addition of TMAO induces “greening” on cooking in meat of yellowfin and albacore. This was also true for chicken and pork muscles. Possible heat degradation products of TMAO, such as TMA, DMA, MMA and FA, were all without effect, indicating that TMAO itself participates in “greening” phenomenon probably through the function of an oxygen atom bound to nitrogen. A strong reducing substance, sodium hydrosulfite, was effective in preventing the phenomenon. In the absorption spectra estimated by the opal glass method some distinct differences were recognized between the treated and untreated samples with TMAO. In the case of “greening” due to TMAO, at least, some muscle pigments seem to be modified far beyond the hypothesis of BROWN et al. on “green” tuna.抄録全体を表示PDF形式でダウンロード (941K) -
森 幹男, 斎藤 俊夫, 渡辺 良子1965 年 31 巻 6 号 p. 448-451
発行日: 1965/06/25
公開日: 2008/02/29
ジャーナル フリーThe sperm whale oil was divided into several fractions by the column chromatography as shown in Table 2 and the components eluted were checked by thin-layer chromatography (Fig. 1). Fatty acids obtained from the waxes fraction (b, c and d1) and the glycerides fraction (d3, e and f1) were subjected to gas-liquid chromatography, respectively. The results are shown in Table 3.
Mean carbon numbers of fatty acids in both waxes and glycerides are same and unsaturated fatty acids are contained more in waxes. Concentrations of myristic, palmitoleic and oleic acids in waxes are same as those of glycerides, respectively. Lauric, tetradecenoic and eicosenoic acids are more in the former, but palmitic and docosenoic acids more in the latter. Major components fatty acids are in the order as given in Table 4. Oleic acid is dominant both in waxes and glycerides. The order of eicosenoic and palmitoleic acids or that of docosenoic and palmitic acids is found to be reversal in the both fractions.抄録全体を表示PDF形式でダウンロード (246K) -
橋本 芳郎, 安元 健1965 年 31 巻 6 号 p. 452-458
発行日: 1965/06/25
公開日: 2008/02/29
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AF-2の魚肉ソーセージ防腐効果に及ぼすNaNO2の影響および各種原料別魚肉ソーセージ中のAF-2の消長小畠 渥, 松田 敏生1965 年 31 巻 6 号 p. 459-463
発行日: 1965/06/25
公開日: 2008/02/29
ジャーナル フリーPreviously, the decrease in nitrofuran derivatives in fish sausage processing, especially during the boiling process, was demonstrated. And it was shown that addition of NaNO2 to fish meat prevented the inactivation of AF-2 in fish sausage processing.
In the present study, the experiments on the preservative effect of AF-2 with and without NaNO2 on fish sausage stored at 37°C and on the decrease in AF-2, with and without NaNO2, in fish sausage made from various kinds of normally used fish, were carried out. The results were as follows;
(1) The quantity of AF-2 remaining in fish sausage without NaNO2 after the boiling process was less than 3 ppm (20 ppm added), and the sausage spoiled in a shorter period of time than in the sample to which was added 5 ppm of AF-2 with NaNO2. There was no difference in the quantity os AF-2 remaining in fish sausage, or in the preservative effect of AF-2, between adding NaNO2 when curing or when grinding the fish meat. (Fig. 1 and Table 1)
(2) The effect of NaNO2 on the quantity of AF-2 remaining in fish sausage made from various kinds of fish, which are the main materials used in fish sausage products, were investigated. Three groups of fish were able to be classified as follows;
i) NaNO2 was effective on retaining AF-2 in tuna and whale.
ii) NaNO2 was slightly effective on retaining AF-2 in black marlin, horse mackerel, croaker and shark.
iii) NaNO2 caused a decrease of AF-2 in frozen raw ground alaska pollack. (Fig. 2)抄録全体を表示PDF形式でダウンロード (276K) -
製造中に起る魚の筋肉組織崩壊の電子顕微鏡による観察三宅 正人1965 年 31 巻 6 号 p. 464-470
発行日: 1965/06/25
公開日: 2008/02/29
ジャーナル フリーFish sausage has a characteristic elasticity which is caused by the myosin fraction in muscle. It has been shown by the author that a certain relation exists between the content of myosin fraction in fish meat and the elasticity of fish sausage1)
. In spite of many studies on fish sausage, many of them were based on chemical methods except only one on histological method2)
. The author, in the next place, intented to clarify the mechanism of the elasticity of fish sausage, using an electron microscope. The methods used are as follows.
Preparation of the specimen for an electron microscope-Specimens were fixed with 1% OS04 solution adjusted to pH 7.4 by phosphate buffer at 0°C. for 3 hours, and dehydrated rapidly in a graded series of alcohols and then embedded in methacrylate.
Preparation of fish sausage-Fish meat was passed through a chopper and then minced in a grinding machine, with or without 3% sodium chloride (for 100 parts of the fish meat). The viscous paste resulted was packed into a vinylidine tube and then heated at 95°C. for 30 minutes. Samples were taken from the different stage.
The results obtained are as follows.
1. Mechanical grinding could not disperse myofilaments from myofibril (Fig. 3-6 in Plate I).
2. Salt solution entered into myofibril caused rapid dispersion of myofilaments from swelled myofibril (Fig. 1-3 in Plate II).
3. These facts suggest that in fish meat paste which was ground mechanically with sodium chloride, swelled and well dispersed filaments are held together loosely, and in the heat coagulated product, many protein filaments build a kind of network structure holding water, being connected with newly appeared free radicals.抄録全体を表示PDF形式でダウンロード (719K) -
斎藤 耀1965 年 31 巻 6 号 p. 471-472
発行日: 1965/06/25
公開日: 2008/02/29
ジャーナル フリーPDF形式でダウンロード (137K)
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