巻号一覧
39 巻, 5 号
選択された号の論文の14件中1～14を表示しています
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若狭湾における漕刺網のアカアマダイに対する漁獲率北原 武1973 年 39 巻 5 号 p. 471-476
発行日: 1973/05/25
公開日: 2008/02/29
ジャーナル フリーTo obtain the exploitation rate of branquillos of each size in the sweeping trammel net fishery, analyses were made with data on the ratio of catch to fished population size and the length composition of the commercial catch in Wakasa Bay from 1961 to 1970.
As the sweeping trammel net has mesh selectivity for branquillos, the exploitation rate fi for length li was approximated by f0Si where f0 is the rate for the peak of the selectivity curve and Si the relative efficiency for li. Denoting the relative fish number of li in the commercial catch by ni, a theoretical relation of catch C to population size P is presented by
C/P=f0∑Wini/ ∑Wi(ni/si),
where Wi is the body weight at li.
The values of f0 estimated by this expression showed apparently an exponential pattern in relation to fishing effort and gave the gear efficiency 6.2×10-4 boat-day-1, being in agree-ment with that obtained by the other method. Further, it was found that a yearly variation in availability affected the estimation of the rate to some degree.抄録全体を表示PDF形式でダウンロード (309K) -
アマゴの伝染性膵臓壊死症佐野 徳夫, 山崎 隆義1973 年 39 巻 5 号 p. 477-480
発行日: 1973/05/25
公開日: 2008/02/29
ジャーナル フリーAn IPN-like epizootic with high mortality occurred among Amago, Oncorhynchus rhodurus macrostomus, reared in a rainbow trout farm. The cumulative mortality was about 28%.
Histopathological examinations showed that intensive congestion, hemorrhage and necrosis in the kidneys were rather more evident than was necrosis in the pancreatic tissue.
Inoculants prepared from the diseased Amago fry showed the isolant to have a titer of about 108.5 TCID50/ml. Neutralization tests of the agent with IPN polyvalent antiserum indicated that the agent was an IPN virus. This is the first case of an IPN outbreak among Oncorhynchus reared in Japan.
Yamame reared in nearby ponds of the same farm showed no mortality and no agent could be isolated.抄録全体を表示PDF形式でダウンロード (323K) -
嶋津 武1973 年 39 巻 5 号 p. 481-487
発行日: 1973/05/25
公開日: 2008/02/29
ジャーナル フリーFrom the shrimp, Pandalus goniurus, taken in Aniwa Bay, Sakhalin, USSR, two encysted digenean metacercariae were described.
One of them frequently occurred in the body muscles of the posterior cephalothorax region of the shrimp. It was found out to be the metacercaria of Podocotyle reflexa. Its experimen-tally induced infection to fish, Tribolodon hakonensis, met with failure. Some of the an-atomical features observed were newly added to USPENSKAYA'S (1963) description of the metacercaria of P. reflexa. The life-cycle of P. reflexa in Aniwa Bay was briefly discussed.
The other metacercaria was rarely found in the dorsal heart wall of the shrimp. It proved to be an unidentified Podocotyle species metacercaria. The well-developed meta-cercaria did not represent in the progenesis. In connection with the identification of the metacercaria, the species of Podocotyle which had been recorded from the northern Far-East seas were discussed.抄録全体を表示PDF形式でダウンロード (473K) -
山内 幸児1973 年 39 巻 5 号 p. 489-496
発行日: 1973/05/25
公開日: 2008/02/29
ジャーナル フリーThe sporelings of red alga Porphyra tenera KJELLMAN var. tamatsuensis MIURA were cultured in media of various salinities at 16-17°C, under 9, 000 lux of fluorescent light for 10 hours daily. Culture media used for the experiment were prepared by dilution of sea water with distilled water, and by concentration with heating at lower than 70°C. These solutions iwere then enriched with KNO3 72 mg/l, KHO2PO44.5 mg/l Fe (as Fe-EDTA) 0.5 mg/l (=SWII), and PROVASOLI's PII metals 10 ml/l respectively.
1) The sporelings are sensitive to low salinity, and most of them grew into ab-normal frond shapes in salinities lower than CI 14.0%.
2) The optimal salinity for growth of sporelings is CI 17.0-18.0%.
3) High salinity also inhibits the normal growth of sporelings. Abnormaly shaped fronds appeared at CI 22.0%.
4) The liberation of monospores was abundant in the range of Cl 14.0-18.0%, and decreased with the lowering of salinity.
5) The most typical shape of abnormality of sporelings, which appear at low salinity of sea water, was the swelling of cell wall.抄録全体を表示PDF形式でダウンロード (564K) -
山根 伸一1973 年 39 巻 5 号 p. 497-504
発行日: 1973/05/25
公開日: 2008/02/29
ジャーナル フリーThe digestive organs of carp were examined histochemically by a substrate film method, instead of the tissue homogenization procedure hitherto used in studying this subject.
In the carp, amylase activity was detected in the cytoplasm of the acinous cells of the pancreas, on the luminal surfaces of the pharynx and the intestinal bulb, and on the outside of the muscularis and serosa of the intestinal bulb.
The presence of amylase in the cytoplasm of the pancreatic acinous cells suggests that these are the center of amylase production in the carp, exclusive of the mucosa of the digestive tract and the hepatic cells. Amylase on the luminal surface of the digestive tract is certainly secreted from the pancreas. Amylase on the outside of the tract may derive from the pan-creatic ramification adhering to the tract.抄録全体を表示PDF形式でダウンロード (642K) -
魚肉エキスの発芽に及ぼす影響安藤 芳明, 岡 重美, 大石 圭一1973 年 39 巻 5 号 p. 505-510
発行日: 1973/05/25
公開日: 2008/02/29
ジャーナル フリーIn a previous paper2), one of us reported that spores of C. botulinum type E germinated rapidly and completely in synthetic media consisting of various combinations of L-alanine and one of such carbon sources as glucose, lactate, and inosine in the presence of bicarbonate and that L-alanine could be replaced by several analogous amino acids. In this paper, we extend these findings to include various fish extracts and show that these germinative compounds play an important role in the spore germination in fish extract media.
Heated spores germinated rapidly and completely in the extracts of salmon and atka macherel and to a lesser extent in those of plaice, cod, and shrimp. The squid extract was relatively ineffective. The contents of the germinative compounds, such as glucose, lactate, inosine, and amino acids, including L-alanine and its analogues, were determined in each sample of fish extract and compared with the germination rates for the individual extracts. Furthermore, the concentration requirements for these compounds were determined; more than 5 mM lactate and inosine were required for maximum germination of heated spores in L-alanine plus lactate and in L-alanine plus inosine, respectively. A glucose concentration of 5 mM was, however, inadequate to support any appreciable germination of unheated spores in L-alanine plus glucose.
From these results, we conclude that the concentrations of these germinative compounds, in particular lactate and alanine or its analogues, influence the ability of fish extracts to support spore germination of C. botulinum type E.抄録全体を表示PDF形式でダウンロード (322K) -
トリメチルアミオキサイド還元細菌の菌数と還元活性との関係笹島 正秋1973 年 39 巻 5 号 p. 511-518
発行日: 1973/05/25
公開日: 2008/02/29
ジャーナル フリーThe present report studies the relationship between the number and the activity of trimethylamineoxide (TMAO) reducing psychrotolerant (psychrotrophic) bacteria. The organisms were isolated by swabbing the skin slimes of fresh fish. A limited number of viable cells (7.5 to 8.0 in log count) were required to produce 16.2 μg, an arbitrary amount, of trimethylamine nitrogen (TMA-N) per ml of cultured medium containing 0.05% TMAO. In general, the initial cell count and the incubation temperature had no influence on these results.抄録全体を表示PDF形式でダウンロード (460K) -
コイの代謝性Nおよび内因性N排泄量について荻野 珍吉, 柿野 純, 陳茂 松1973 年 39 巻 5 号 p. 519-523
発行日: 1973/05/25
公開日: 2008/02/29
ジャーナル フリーAn apparatus was newly devised to catch the nitrogen excreted in the feces and urine of fish. It consists mainly of three parts, namely, a culture tank for maintenance of fish, a test tube containing chloroform as a fecal N preservative and cupric hydroxide as a protein precipitant, and a column of strongly acidic resin for adsorbing dissolved urinary nitrogen. The test tube is connected to the tank by a siphon and the outlet of the test tube is attached to the resin column. The water, supplied continuously at a slow rate to the tank, first enters the test tube through a siphon and then the column of resin, leaving feces in the test tube. By using this apparatus the metabolic fecal N and endogenous N excretions of carp were determined. These nitrogen fractions excreted by carp were shown to fluctuate depending on experimental tempera-tures.抄録全体を表示PDF形式でダウンロード (351K) -
スケトウタラ冷凍すり身中のアクトミオシン含量について川島 孝省, 新井 健一, 斎藤 恒行1973 年 39 巻 5 号 p. 525-532
発行日: 1973/05/25
公開日: 2008/02/29
ジャーナル フリーQuantitative determinations of actomyosin in various kinds of frozen surimi prepared from Alaska-pollack muscle were made by measuring total Ca2+-ATPase activity after exhaustive extraction of the actomyosin.
1. In rozen unsalted surimi, sucrose and sorbitol (added to 5%, respectivity) were found to have remarkable inhibitory effects on the enaturation of actomyosin while Na-polyphosphate (added to 0.2%) had no effect.
2. In frozen salted surimi (NaC1 added to 2.5%), sorbitol had a remarkable in-hibitory effect on the denaturation of actomyosin and sucrose, a lesser one (sugars added to 10%, respectively). Relatively larger amounts of aggregated actomyosin retaining Ca2+-ATPase activity were found in frozen salted surimi than in frozen unsalted surimi. Aggregated actomyosin was determined as Ca2+-ATPase activity in the ‘precipitated’ fraction, collected by high speed centrifigation (15, 000xg, 60 minutes) and redissolved in 0.6 M KCI, pH 6.8.
3. The amounts of actomyosin in salted and unsalted frozen surimi showed little change during frozen storage for 4 months at -20°C.
4. Quantitative determinations of actomyosin in frozen unsalted surimi of grades A, AB and C gave average values of 173, 154 and 147 μ moles Pi liberated/min/10g frozen surimi, respectively. A definite correlation between the grade of surimi and the amounts of actomyosin in surimi was suggested.
5. The amounts of actomyosin in muscle dewatered by squeezing, in unfrozen surimi, and in frozen surimi were determined to be 224, 178 and 155 μ moles Pi liberated/ min/10g of wet weight, respectively.抄録全体を表示PDF形式でダウンロード (556K) -
コイ筋肉アクトミオシンATPAaseの冷凍変性について新井 健一, 高士 令二1973 年 39 巻 5 号 p. 533-541
発行日: 1973/05/25
公開日: 2008/02/29
ジャーナル フリーThe effect of freezing on the denaturation of actomyosin prepared from carp dorsal muscle was investigated by measurement of Ca2+-ATPase and by solubilities.
Factors involved in the denaturation, i.e., salt (KCl) concentration, pH of the solution and presence of sugar compounds, were tested.
1. The denaturation of actomyosin Ca2+-ATPase by freezing accelerated as the protein concentration decreased below 4 mg/ml, while it proceeded at a uniform rate as protein concentration increased above 5mg/ml.
2. To obtain a uniform protective effect of sugar compounds on the denaturation of actomyosin Ca2+-ATPase by freezing, it was necessary to add sugar compounds at 20 times the actomyosin content (w/w).
3. On freezing in higher KCl concentration (ref. 0.6M KCl), sorbitol exerted a remarkable protective effect and sucrose, a lesser effect on the denaturation of actomyosin Ca2+-ATPase. On freezing in lower KCl concentration (ref. 0.13M KCl), remarkable protective effects by sucrose as well as sorbitol were observed.
4. In comparing the protective effect of some sugar compounds on the denatura-tion of actomyosin Ca2+-ATPase in 0.6 M KCl, pH 6.8 by freezing, it was found that the order of effectiveness was sorbitol ?? xylitol > sucrose ?? glucose ?? fructose > mannitol.
5. The protective effect of sugar compounds on the denaturation of actomyosin Ca2+-ATPase by freezing was observed to be most efficient at neutral pH. In tests conducted pH 6, 7, and 8, the order of effectiveness of sorbitol on the denaturation was pH 7>8>6.抄録全体を表示PDF形式でダウンロード (635K) -
内容物の螢光清水 泰幸, 尾藤 方通1973 年 39 巻 5 号 p. 543-549
発行日: 1973/05/25
公開日: 2008/02/29
ジャーナル フリーNo adequate measures to avoid the undesirable orange coloration frequently encountered in the skipjack canning industry' are known. Finding that the orange colored meat contains an intensely blue fluorescent substance, its properties were studied.
The darker the orange coloration, the more intense is the fluorescence observed, thus suggesting that this phenomenon may be useful in measuring the degree of orange coloration. The fluorescent substances were stable on heating with strong mineral acid and caustic alkali, insoluble in chloroform and other organic solvents and nonprecipitable with trichloroacetic acid or ammonium sulfate. The fluorescence was most intense at pH 4.3. On paper chromatograms, the fluorescent substance appears to be a mixture of several homologues.抄録全体を表示PDF形式でダウンロード (356K) -
糖-アミノ酸系の加熱によつて生成する螢光性物質の存在清水 泰幸, 尾藤 方通1973 年 39 巻 5 号 p. 551-556
発行日: 1973/05/25
公開日: 2008/02/29
ジャーナル フリーIt has been reported in the preceeding paper, that there is a close relation between the orange coloration and the formation of fluorescent substances in canned skipjack meat.
In order to elucidate the cause of orange coloration, fluorophotoanalytical investi-gations were carried out.
Two dominant kinds of fluorescence were observed on the orange colored meat of canned skipjack; one had an excitation maximum at λ 290 nm and an emission maximum at λ 350 nm (I), the other at λ 333 nm and, λ 400 nm respectively (II). From their excitation and emission spectra and their intensities of fluorescence in different pH, (I) was ascribed to tryptophan, and (II) was ascribed to sugar-amino acid reaction products. On high alkalinity, however, an unidentified fluorescence presumably caused by pterine was observed. Nineteen amino acids were treacted individually with D-ribose in phosphate buffer at pH 6.4 and 121°C in an autoclave for 60 min, and the fluorescence characteristics of the resulting solutions were examined. Though many of them were more or less similar to (II) fluorophotometrically, those of the histidine-ribose and proline-ribose systems were almost identical with (II). All showed most intense fluorencence at pH 4.3. The deeper the brown-yellow of the sample, the more intense was the fluorescence.
The above data suggest that the orange coloration is caused by sugar-amino acid reactions in the can, and that histidine especially plays an important role in the coloration.抄録全体を表示PDF形式でダウンロード (327K) -
魚肉すり身の粘弾性構造におよぼす戻りの影響高木 一郎1973 年 39 巻 5 号 p. 557-562
発行日: 1973/05/25
公開日: 2008/02/29
ジャーナル フリーWhen brayed fish meat containing about 3% of sodium chloride is incubated at room temperature for a very long time or heated at about 60°C, a decrease in kamaboko forming ability is observed. This phenomenon is usually called rrodori of the brayed fish meat.
In this paper, the shearing creep behavior of the modori-brayed-meat was determined, and the mechanism of modori was discussed, as follows:
(1) As the brayed fish meat preparations were incubated at various temperatures, the kamaboko forming ability of the brayed fish meat preparations incubated at 30°C increased steadily, while that of the brayed fish meat preparations incubated at 40°C-70°C (particularly at 60°C) decreased. The change in the properties observed after 5 hours of incubation at 30°C was the phenomenon called suwari, and, that observed after 5 hours of incubation at 40°C-70°C was rrodori.
(2) It may be that in the first step of the modori process, the degree of the stable and tem-porary cross-linkings between the myofibrillar protein chains exceeds that suitable for kama-boko forming ability.
(3) Breakdown of the chain molecules, which may result from the enzymic action of fish muscle proteinase, and a decrease in stable entanglement between the chain segments, which may result from thermal motion, may be the second step in the process of modori. In this step, the density of entanglement between the chain segments, which loosen easily in the earlier time scale of creep, also decreases. This may result from the thermal motion of the chain segments.抄録全体を表示PDF形式でダウンロード (319K) -
かまぼこの粘弾性構造におよぼす戻りの影響高木 一郎1973 年 39 巻 5 号 p. 563-567
発行日: 1973/05/25
公開日: 2008/02/29
ジャーナル フリーThe kamaboko forming ability of brayed fish meat decreases with higher degrees of modori.
In this paper, the tensile stress relaxation behavior of kamaboko prepared from brayed meat undergoing modori of various degrees was determined, and the viscoelastic network structure of such kamaboko was discussed.
1) Modori of the brayed meat lowers the intensity of the entanglement between chain segments in kamaboko.
2) Kamaboko prepared from undenatured brayed meat is the crosslinked gel, and, kamaboko prepared from brayed meat undergoing higher degrees of modori is non-crosslinked gel.
3) It is estimated that the average molecular weight of the network chain molecules in kamaboko decreases with the degree of modori of the brayed meat.抄録全体を表示PDF形式でダウンロード (258K)
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