巻号一覧
33 巻, 1 号
選択された号の論文の18件中1～18を表示しています
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マグロ延繩枝系の性質とマアジの活力および死亡・離脱との関係岡林 正十郎1967 年 33 巻 1 号 p. 1-4
発行日: 1967/01/25
公開日: 2008/02/29
ジャーナル フリーIn order to clarify the relation between the characteristics of the branch line of the tuna long line and the activity, mortality and escape of the live bait (horse mackerel), a comparative test was carried out using three kinds of synthetic fibers and a wire as snods.
The results are as follows;
1) In the case of the synthetic fibers, few fish died and many escaped, while in the case of the wire, many fish died and few escaped. (Table 1.)
2) As for the fish which had survived eight hours on hook, there were few showing high activity among many less active fish in the case of both the wire with its large specific gravity and hardness and the hizex with its especially small specific gravity and hardness. On the other hand, there were many active and few less active fish in the case of both the tetoron cord and the cremona which are medium in specific gravity and hardness. (Table 2; Fig. 1, 2, 3.)抄録全体を表示PDF形式でダウンロード (227K) -
数種貝殼におけるγ線照射による着色とマンガン含量との関係堀口 吉重, 辻井 禎1967 年 33 巻 1 号 p. 5-11
発行日: 1967/01/25
公開日: 2008/02/29
ジャーナル フリー1. To confirm the universally of the assumption that the coloration of pearls by irradiation with radioactive-rays is due to the coloration of manganese contained in them, the shells of 9 species of fresh-water shellfishes with various contents of manganese were irradiated with γ-rays. The relationship among the manganese contents, amounts of released iodine, and coloration in their shells was discussed.
2. Coloration of the shells of fresh-water and marine shellfishes by irradiation with γ-rays, as shown in Fig. 1 (A-I) and Table 1, is proportional to their manganese contents and to amounts of released iodine in a reasonable accuracy. A few shells give conflicting results.
3. The shell of “ Setashijimi ”, Corbicula sandai REINHARDT, was the only one having a samll amount of manganese and hardly colored by the γ-ray irradiation among the shells of 9 species of fresh-water shellfishes.
4. The colored material which was produced in the shell irradiated with γ-rays was stable for 16 months or more at room temperature, but it is comparatively unstable and discolorable in high temperature over 50°C.抄録全体を表示PDF形式でダウンロード (361K) -
表面水温ならびに透明度分布の年内および年間での比較中込 淳1967 年 33 巻 1 号 p. 12-17
発行日: 1967/01/25
公開日: 2008/02/29
ジャーナル フリーThe author compared the distribution of surface water temperature and transparency between high temperature period (Feb. to July) and low temperature period (Aug. to Jan.) and between high temperature year (1957 to 1960) and low temperature year (1961 to 1963) in the eastern tropical Pacific Ocean, lat. 20°N to 20°S and long. 100°W to 150°W, and got the following results:
1) There were two colder waters in this area, one of which is in northern area north of lat. 10°N or 15°N and another of which is in southern area south of lat. 5°N. The south edge of the northern colder water moved toward south in high temperature period and the southern colder water extended toward west in low temperature period (Figs. 3 and 4).
2) It is thought that the surface water temperature in the area from lat, 10°N to 10°S is influenced by the southern colder water.
3) Shallower transparency water corresponded to the colder water and deeper transparency water corresponded to the warmer water in the area of lat. 10°N to 10°S and long. 100°W to 150°W, and the shallower transparency water extended toward west in the low temperature period (Fig. 5).
4) The colder water and shallower transparency water extended in the low temperature year in the area of lat. 10°N to 10°S and long. 100°W to 150°W.
5) It is supposed that these phenomena were brought about by up-welling in the equatorial area and that the up-welling brought up so much nutrient salts that larvae of big-eyed tuna could have much food. These phenomena decreased the death rate of the larvae and so the dominant year class of the fish appeared.抄録全体を表示PDF形式でダウンロード (495K) -
檜山 義夫, 谷内 透, 須山 一兵, 石岡 清英, 佐藤 隆平, 梶原 武, 真岩 高司1967 年 33 巻 1 号 p. 18-19
発行日: 1967/01/25
公開日: 2008/02/29
ジャーナル フリーPDF形式でダウンロード (127K) -
本間 義治, 北見 健彦1967 年 33 巻 1 号 p. 20-23
発行日: 1967/01/25
公開日: 2008/02/29
ジャーナル フリーPDF形式でダウンロード (307K) -
入江 隆明, 横山 融, 山田 備子1967 年 33 巻 1 号 p. 24-26
発行日: 1967/01/25
公開日: 2008/02/29
ジャーナル フリーPDF形式でダウンロード (181K) -
凍結乾燥マアジ血合肉変色への水溶性画分の関与豊水 正道, 山崎 統道, 中川 浩毅1967 年 33 巻 1 号 p. 27-32
発行日: 1967/01/25
公開日: 2008/02/29
ジャーナル フリーIn the previous paper1), one of the authors has pointed out that lipid oxidation is primarily responsible for the discoloration of freeze-dried dark muscle of jack mackerel, Trachurus japonicus, on the other hand, that of ordinary muscle of this species is largely caused by MAILLARD reaction. Insufficient information on the discoloration by lipid oxidation, a serious problem in fishery products, prompted the present investigation.
The changes of discoloration rate and thiobarbituric acid value were measured during storage at 30°, in model systems where the leached and dialyzed dark muscle had been mixed or not with dark muscle extracts before freeze-drying. The discoloration of leached or dialyzed dark muscle in which extracts were removed scarcely proceeded, but that of untreated dark muscle proceeded extremely. Further, the leached dark muscle added with extracts developed the same discoloration as the untreated dark muscle (Fig. 2, 3). These findings suggested that dark muscle extracts played an important role in the discoloration. Addition of low molecular weight fraction obtained from dark muscle extracts by gel filtration (Fig. 1) led to increase in discoloration rate not only in the leached dark muscle but in the ordinary or leached ordinary muscle, and to acceleration of lipid oxidation (Fig.4).
Moreover, the browning test by heat processing of low molecular weight fraction of dark muscle extracts at 120° for 1 hr. with or without amino acids and sugars showed that it acts as an amino source and an accelerator in amino-carbonyl reaction (Table 1).抄録全体を表示PDF形式でダウンロード (373K) -
色変の著しい凍結貯蔵温度尾藤 方通, 本間 進1967 年 33 巻 1 号 p. 33-40
発行日: 1967/01/25
公開日: 2008/02/29
ジャーナル フリーIt was reported that the freezing storage at comparatively high freezing temperatures, such as -2 ?? -5°C accelerated discoloration of tuna meat rather more than unfrozen storage about at 0°C1). In order to seek a clue for the solution of the mechanism of this phenomenon, the relation between the discoloration of tuna meat and storage temperatures was examined in detail.
The meat samples frozen at -80°C in polyethylene bags were stored at intervals of 1°C between -3 and -10°C, and after 4 days' storage the rate of discoloration was measured in terms of relative amount of metmyoglobin to total myoglgbin. The experiments were repeated three times, using different individuals of tuna. The results showed similar patterns in the color change with one another. As shown in Figs. 1-3, the discoloration in the inner part of meat was more considerable than in the surface at the freezing temperatures examined here. It is of interest that the temperature range causing the maximum discoloration was found about at -3 to -4°C in the surface, while it was found about at -6 to -7°C in the inner part. These results were discussed in connection with different factors affecting the meat color, and it was postulated that the difference in temperature range of the maximum discoloration between in the surface and in the inner part of meat, might be caused by the difference of partial pressure of oxygen between each portion of meat. The discoloration in question was also discussed in comparison with the similar phenomenons of acceleration of biochemical reaction in frozen meat, such as denaturation of protein, ATP degradation, and lipid hydrolysis, etc., pointing out that the temperature range of maximum discoloration in the surface of meat is comparable to those of maximum acceleration of different reactions as above cited.
As to the effect of the nature of packaging materials on the discoloration, polyethylene pack and vacuum pack with aluminum foil laminated by polyethylene were examined, and the latter was found superior in the color retention of the interior meat (Fig. 5). The results suggest that the control of partial pressure of oxygen at the inner part of tuna meat will be very important to prevent the discoloration during freezing storage.抄録全体を表示PDF形式でダウンロード (504K) -
マコンブのエキスアミノ酸組成大石 圭一, 高木 光造, 奥村 彩子1967 年 33 巻 1 号 p. 41-46
発行日: 1967/01/25
公開日: 2008/02/29
ジャーナル フリーAmino acid composition of Makombu extractives was quantitatively determined by using amino acid analyzer. The samples were as follows: raw (I), sun-dried (II-IV), left at room temperature (20°) (VII, VIII), dried at 40° (V), and 80° (VI) of the central part (including the base) of the blade, and raw (IX), and sun-dried (X) of the marginal part (including the apex).
No marked differences among the amino acid pools of the extractives from the central part were found, however, a remarkable difference was recognized between the central part and the marginal part. The ratios of ninhydrin reactive nitrogen to total nitrogen of extractives from the central part were approximately 90%, but the values of the latter part were 70%. The recovered amino acid nitrogens were calculated to be as much as 83 to 97% compared to the total extractive nitrogen in the central part. The values of the latter were 57-61%.
The main components of the central part were glutamic acid and aspartic acid which occupy about 60 and 30% of the total amino acids, respectively. The contents of proline and alanine followed in lesser amounts. The contents of cysteic acid, D-cystenolic acid, taurine, chondrine, and arginine were very small. Though the content of tryptophan was very small, the presence was recognized in the concentrated extractive. D-cystenolic acid was determined only in the latter part, while an unknown ninhydrin reactive substance which behaves chromatographically like urea, was found only in the central part. The compound proved not to be urea by qualitative tests. Laminin, detected by TAKEMOTO et al.5) in some species of Kombu, was not separately determined from lysine in the present analvses.
Four small unknown peaks were present in the neutral and acidic fractions of the extractives of the central part, and two small unknown peaks were found in the same fractions of the latter part.抄録全体を表示PDF形式でダウンロード (330K) -
ニジマスヘの高度不飽和脂肪酸メチル,リノール酸メチルおよびパルミチン酸メチル投与時の可食部脂肪酸組成への影響金子 徳五郎, 竹内 昌昭, 石井 清之助, 東 秀雄, 菊地 貴明1967 年 33 巻 1 号 p. 47-55
発行日: 1967/01/25
公開日: 2008/02/29
ジャーナル フリーThere were many studies that the lipids of fish were influenced by the fed dietary lipids3)4).
This paper reports a study of changes in the fatty acid composition of flesh of rainbow trout (Salmo irideus).
In this experiment, the fishes were devided into three groups. The groups were given the diets (Table 1) containing methyl esters of highly unsaturated fatty acids (its main components are eicosapentaenoic acid and docosahexaenoic acid, 78.7% pure), methyl linoleate (83.8% pure) and methyl palmitate (93.7% pure) at 10%, respectively, for ten weeks (earlier period), then ester of each group's diet was changed to other ester, as shown in Table 2, breeding experiment was continued for ten more weeks (later period).
On both periods, approximate 400 grams of fish in each group were caught at zero, four, eight and ten weeks. Lipids of flesh, liver and viscera were extracted by ethyl ether and oil contents were determined (Table 3).
The results obtained on this experiment could be summerized as follows;
1) Each group grew on health, oil content in flesh was approximately the same (Fig. 1).
2) When the fish were given methyl esters of highly unsaturated fatty acids or methyl linoleate, the corresponding fatty acids in flesh lipids increased rapidly
. However, on group fed methyl palmitate, the acid in flesh lipids increased slowly (Fig. 2).
3) When the fish, which were fed methyl esters of highly unsaturated fatty acids and distributed richly such fatty acids in flesh lipids, were given methyl palmitate, the highly unsaturated fatty acids in flesh lipids decreaeed rapidly.
4) As fish which stored a large amount of linoleate in flesh lipids, were given methyl esters of highly unsaturated fatty acids, both decrease of linoleate and increase of the highly unsaturated fatty acids in flesh lipids progressed slowly (Fig. 2).
5) The content of palmitic acid in flesh lipids of the fish which were not given methyl palmitate at both periods was more than 15%.
The lowest level of linoleic acid content in flesh lipids of the fish which were not given methyl linoleate on all period was 9%.
The level of the highly unsaturated fatty acids in flesh lipids of the fish that were not given methyl esters of the highly unsaturated fatty acids at both periods, was maintained 5% (Fig. 4).抄録全体を表示PDF形式でダウンロード (535K) -
絶食時のニジマス可食部脂肪酸組成の変化金子 徳五郎, 竹内 昌昭, 石井 清之助, 東 秀雄, 菊地 貴明1967 年 33 巻 1 号 p. 56-58
発行日: 1967/01/25
公開日: 2008/02/29
ジャーナル フリーThe rainbow trouts (Salmo irideus) were fed the diets containing three kind of methyl esters of fatty acids for ten week experimental period in previous paper1), and then they were kept non-feeding for ten weeks.
The changes of the fatty acid composition in the flesh lipids caused by non-feeding were observed.
The results obtained could be summerized as follows;
1) The loss of the weight of fish in three experimental groups showed little difference during non-feeding (Fig. 1).
2) The fish fed methyl esters of highly unsaturated fatty acids before non-feeding did not decrease their oil content in the flesh (Table 1).
3) Throughout experimental groups, the highly unsaturated fatty acids content in the flesh lipids increased during non-feeding for ten weeks (Table 2).抄録全体を表示PDF形式でダウンロード (177K) -
上田 侃男, 志水 寛, 清水 亘1967 年 33 巻 1 号 p. 59-64
発行日: 1967/01/25
公開日: 2008/02/29
ジャーナル フリー1. Fish actin was extracted from acetone dried muscle. The components of the extracts were supposed to be F-actin and tropomyosin by electrophoretic determination.
2. Comparison of fish actin content was made on various species, however, no species difference in actin content was found.抄録全体を表示PDF形式でダウンロード (395K) -
1967 年 33 巻 1 号 p. e1a
発行日: 1967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 (21K) -
1967 年 33 巻 1 号 p. e1b
発行日: 1967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 (21K) -
1967 年 33 巻 1 号 p. e1c
発行日: 1967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 (21K) -
1967 年 33 巻 1 号 p. e1d
発行日: 1967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 (21K) -
1967 年 33 巻 1 号 p. e1e
発行日: 1967年
公開日: 2008/04/22
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1967 年 33 巻 1 号 p. e1f
発行日: 1967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 (21K)
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