日本水産学会誌
Online ISSN : 1349-998X
Print ISSN : 0021-5392
ISSN-L : 0021-5392
32 巻, 3 号
選択された号の論文の10件中1~10を表示しています
  • 能津 純治
    1966 年 32 巻 3 号 p. 233-236
    発行日: 1966/03/25
    公開日: 2008/02/29
    ジャーナル フリー
    Copepod nauplii are the most important plankton among food resources for the larvae of clureidae. Many ichthyologists assured of this fact from investigations on stomach contents of the larvae. The present paper reports the result of a study on the distribution of copepod nauplii and the occurrence of eggs and larvae of Engraulis japonica in Bungo Channel. The survey was carried out in the period from April 1963 to March 1964 at the six stations shown in Fig. 1. The results obtained were summarized as follows.
    (1) There were two high reproductive seasons of copepods in one year. One of them was centering around June and another around October. The former was especially eminent at the southern water, starting at the earlier time such as May. The latter was eminent at the nothern water, and less reproductive activity was observed in the southern area.
    (2) The main spawning seasons of Engraulis japonica are found to be in May and Sep-tember. But in September, the occurrence of the egg and larvae were not so eminent as in May, and the spawning ground was in the southern area of Bungo Channel.
    (3) A difinite correlation between the seasonal change of the total number of copepod nauplii and the emergence number of eggs and larvae of Engraulis japonica was clearly obseved in the southern area of Bungo Channel.
  • 能津 純治
    1966 年 32 巻 3 号 p. 237-241
    発行日: 1966/03/25
    公開日: 2008/02/29
    ジャーナル フリー
    The depth of the swimming layer of Engraulis japnica shoals was continuously recorded by the echo-sounder during routine observations on the oceanographic and meteorological conditions in Dungo Channel and the western part of the Inland Sea (of Japan) from 1962 to 1965. During series of cruises, as many as 14, 351 schools were detected. The examination of their behaviour by the echo-sounder trace revealed following tendencies in seasonal and daily rhythmical changes of the swimming depth of the schools and their variations according to either the weather or the wind force:
    (1) The swimming layer of the shoals was thick in the stagnant season (from spring to summer), and was thinner in the convection season (from autumn to winter) and tended to sink slightly from spring to summer.
    (2) The greatest depth of the swimming layer detected in these observations was 125m (in spring) in the Bungo Channel and 70m (in summer) in the Beppu Bay.
    (3) Two types of shoals were distinguished by different responses to the oceanographic and meteorological conditions-those swimming in the zone of 0 to 30m depth and those in the zone below 30m. The behaviour pattern of the latter group is affected by the water temper-ature only.
    (4) The analysis of the daily rhythmical changes of the swimming depth indicates that the shoals have a tendency to sink at dawn and dusk and to come up to the shallow layers in the daytime.
    (5) In rainy weather the shoals swim at deeper layers in the western part of the Inland sea (of Japan), but at shallower layers in the Bungo Channel.
    (6) When the wind force is over the grade 4 on the Beaufort scale, the shoals swim in the deeper zone, regardless of locality.
    (7) Results of the present study indicate that insufficient data on behaviour of fish shoals often leads to erroneous conclusions, for data at the neritic waters tend to be overemphasized. Furthermore results of previous investigations and the present study demonstrate that it is important in discussing this kind of problem to consider not only one factor but all possible factors.
  • 北原 武
    1966 年 32 巻 3 号 p. 242-247
    発行日: 1966/03/25
    公開日: 2008/02/29
    ジャーナル フリー
  • 総括と論議
    塩川 司
    1966 年 32 巻 3 号 p. 248-252
    発行日: 1966/03/25
    公開日: 2008/02/29
    ジャーナル フリー
    The author studied the interrelations of his conclusions (refer to his previous papers I to VII) regarding the different aspects of coastal gill-net fishery.
    Based on such studies, he wishes to make the following suggestions:
    1) In the coastal fishing, the farther out one goes, the greater becomes the catch.
    2) The more carefully one selects the fishing gear according to the objective fish, the season and the fishing ground, the more the catch will increase.
    3) In order to increase the catch and at the same time preserve the fish resources, it is better to fish for migrating rather than resident fish, and spawning or adult feeding fish than immature feeding fish.
  • 和田 浩爾
    1966 年 32 巻 3 号 p. 253-259
    発行日: 1966/03/25
    公開日: 2008/02/29
    ジャーナル フリー
    A comparison of amino acid composition was made on the proteins from different structur-al units of two shells of Cephalopoda, of three shells of Gastropoda, and of five shells of Bivalvia for exploring the taxonomic and ecological modifications in the amino acid pattern. The conchiolin matrix obtained from a decalcified shell was put in a glass tube containing 2ml. of a 6N hydrochloric acid solution, sealed and then hydrolysed for 22 hours at 110°C. The hydrolyzate of conchiolin was treated according to an usual way for an automatic amino acid analysis.
    The conchiolin of any given species appears to have a specific amino acid pattern, though the pattern varied considerably between non-mineralized and mineralized layers of a same shell (Fig. 1). They may be clearly classified in amino acid composition under the three groups of Cephalopoda, Gastropoda and Bivalvia.
    Such ecological elements as food habits and environments do not seem to disturb the proper amino acid patterns which the groups of animals possess.
  • 田村 保, 羽生 功, 丹羽 宏
    1966 年 32 巻 3 号 p. 260-261
    発行日: 1966/03/25
    公開日: 2008/02/29
    ジャーナル フリー
  • 富山 哲夫, 小林 邦男, 北原 慶子, 白石 悦子, 大庭 信良
    1966 年 32 巻 3 号 p. 262-266
    発行日: 1966/03/25
    公開日: 2008/02/29
    ジャーナル フリー
    A number of studies have been reported on the change in the acid-soluble nucleotide of muscle tissue. In fish muscle, however, few works have been done on the relation between the change in the nucleotides and the freshness based on the bacterial spoilage. It is proposed recently from a consumer's standpoint that the flavor quality index of muscle tissue is more desirable as the freshness rather than the bacterial spoilage index. The present paper deals with the relationship between the change in the concentrations of various nucleotides, VBN and the number of bacteria in carp muscle during the chill-storage.
    The concentration of IMP is quite important as the index of flavor quality of fish muscle, because IMP is the major nucleotide in fish flesh as the flavor-enhancing constituent. The amount of IMP reached the maximum level (5.5 μ mole/g) at 0-4°C one day after slaughter of carp. IMP stays about three days without appreciable change under this chill-condition. Following 4-day storage, however, IMP was decreased rather rapidly. On the other hand, the bacterial spoilage was found to occur after 11-day storage. Therefore, the maintenance time of IMP, namely, the time of keeping passable flavor quality of carp muscle was one third to one half of the time of incipient spoilage.
  • 魚肉に加えたときの回収率
    篠山 茂行, 鈴木 郁子, 天野 慶之
    1966 年 32 巻 3 号 p. 267-273
    発行日: 1966/03/25
    公開日: 2008/02/29
    ジャーナル フリー
    Nitrofurazone and nitrofurylacrylamide have been replaced by furylfuramide (2-(2-furyl)-3-(5-nitro-2-furyl) acrylamide: FF) as a preservative for the fish sausage preparation in Japan after July 5, 1965.
    It has been noticed by the manufacturers that a decrease in the amount of FF occurred during the preparation of fish sausage, and it became desirable to estimate actual amount of FF remained in the product in order to examine the effectiveness of preservative in the products and to check whether a maximum permissible amount of the use is being held by the manufacturers.
    The present paper deals with the determination of FF added to buffer solution, eggwhite, raw and cooked fish meat, and fish sausage by microbioassay using Bacillus natto as a test organism.
    1. In buffer solution, FF was found to be quite stable at pH 6.0 and gave almost 100% recovery, and the rate of recovery lowered if pH was shifted to a value of 8.0, as indicated in Tables 1 and 2.
    A fairly good recovery was observed when FF was mixed into raw eggwhite solution in spite of its alkaline nature, however, the recovery rate decreased on heating, especially in the higher concentration of eggwhite (Table 3).
    2. No remarkable difference in the recovery rate of FF between raw and cooked fish meat, which include Alaska pollack, whale, tuna and shark meat. The rates lie between 30 and 60% (Tables 5 and 6).
    3. FF in fish sausage, treated similarly as in commercial processing of the plant, showed a decrease to one-third of the amount originally added.
  • 伊藤 啓二, 橋本 芳郎
    1966 年 32 巻 3 号 p. 274-279
    発行日: 1966/03/25
    公開日: 2008/02/29
    ジャーナル フリー
    A new amino acid ‘gigartinine’ was isolated from the red alga, Gymnogongrus flabelliformis, by means of ion-exchange resin, Dowex 50 (ammonium form). From the analytical data, color reactions, decomposition products and other evidences, it was identified as N5-(amidinocarbamoyl)-L-ornithine or L-α-amino-δ-(guanylureido) valeric acid.
  • 内山 均, 鈴木 たね子, 江平 重男, 野口 栄三郎
    1966 年 32 巻 3 号 p. 280-285
    発行日: 1966/03/25
    公開日: 2008/02/29
    ジャーナル フリー
    Studies have been made on the relation between the lowering of freshness and the bio-chemical changes in the fish muscle during ice storage using plaice and skipjack. The changes in total amounts of free amino acids, salt-soluble proteins, volatile bases and trimethylamine, together with bacterial count, pH and “K” value (absorption ratio in percentage at 250mμ of inosine plus hypoxanthine fraction to the perchloric-acid extract of muscle) which had been proposed for an index for fresheness of fish by SAITO et al were pursued periodically.
    The results were shown in Figs. 1, 2 and Table 1. Psychlophylic bacteria were little increased during the first 10 days for plaice and throughout the storage time (9 days) for skipjack. The solubility of 0.6M KCI-soluble proteins was not changed significantly in both cases. The amount of volatile bases was fairly increased at the earlier stage and thereafter kept constant. However, trimethylamine was not increased until 14 days and 9 days for plaice and skipjack respectively. The amount of free amino acids was observed to be fairly increased during the storage for plaice, and on the other hand, the tendency of increase was rather slight unexpectedly for skipjack. The freshness was organoleptically observed to be markedly lowered at the 14th days for plaice, and at the 4th days for skipjack, earlier than bacterial count and substances such as volatile bases and trimethylamine were not so much increased. Based on these results, it may be said that in the early stage of the storage the deterioration of freshness of fish is effected by autolysis rather than bacterial action. Also in the present study, “K” value was confirmed to be useful index for freshness of fish, i.e. it amounting to 40-50% when freshness was recognized to be markedly lowered in both cases.
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