日本水産学会誌
Online ISSN : 1349-998X
Print ISSN : 0021-5392
ISSN-L : 0021-5392
41 巻, 12 号
選択された号の論文の19件中1~19を表示しています
  • 井上 実, 黒岩 広次
    1975 年 41 巻 12 号 p. 1219-1227
    発行日: 1975/12/25
    公開日: 2008/02/29
    ジャーナル フリー
    Optomotor reaction of fish is usually elicited by rotating a scrren with vertical black and white stripes around a cylindrical lucid aquarium. From the present studies using the dace Tribolodon hakonensis it was found that most of the fish showed typical optomotor reactions when they received symmetrical stimuli on each eye from the double screens encircling the inside and outside of fish path. On the other hand, when the screen was set only on one side of the path, they behaved actively to make the receiving stimuli symmetrical, or the reaction was weak compared with the case of the double screens. A similar result was obtained from another experiment with the moving object made of two or three plates which enabled the fish to retain the balance of visual stimuli, but they did not follow the moving object of one plate.
  • 単子嚢の遊走子の発生
    新村 巌
    1975 年 41 巻 12 号 p. 1229-1235
    発行日: 1975/12/25
    公開日: 2008/02/29
    ジャーナル フリー
    The morphogenesis of zoospore from a unilocular sporangium, and the influence of water temperature, salinity and illumination on the growth of the gametophyte were examined in the laboratory.
    1) The sporophytes produced unilocular and plurilocular zoosporangia on the same individual. Therefore, in order to extirpate the plurilocular zoosporangium, without damaging the unilocular sporangium, the following method was adopted: The sporophytes were immersed in sea-water containing 1% active chlorine for two minutes, and by so doing, the plurilocular zoosporangia at the surface of the sporo-phyte were completely extirpated, while the discharging of zoospores out of the unilocular sporangium was left normal.
    2) The development of zoospore from unilocular sporangia showed the discoid type. At 15 days of growth at 25°C, the gametophytes formed many erect assimilatory filaments and plurilocular gametangia on the surface of discs, and discharged gametes. At the age of 30 days, the gametophytes attained up to 1.4mm in diameter of discs, but the growth of their assimilatory filaments reached no more than 150μ in height.
    3) Concerning adequate culture conditions for the growth of gametophytes, best growth occurred at 25°C water temperature, 23‰ salinity and 5 klx illuminance; while the plurilocular gametangia were formed under the following culture condi-tions, 20-30°C water temperature, 23-35‰ salinity and 2-20 klx illuminance.
  • 索餌期
    上野 元一, 中村 秀男, 前田 辰昭, 平川 英人
    1975 年 41 巻 12 号 p. 1237-1245
    発行日: 1975/12/25
    公開日: 2008/02/29
    ジャーナル フリー
    The bottom gill net fishery of the Alaska pollack has an economic significance in its spawning season in the adjacent waters of the Funka Bay, Hokkaido.
    Trammel nets were set at respective stations of 50, 100, 200, 300, 400, and 500m in depth for random sampling, and observations were made four times for its hydro-graphic conditions and food organisms of the fish in July-November, 1972.
    The shoal of Alaska pollack, Theragra chalcogramma (PALLAS), during its feed-ing season gets distributed at 300m depths with 3°-4°C of water temperature and 33.6-33.7‰ of salinity.
    These fish migrate toward the shore with the progress of maturation of their gonads.
    Their stomach contents comprised various organisms, such as euphausiids, am-phipods, crustacea, larvae of the Alaska pollack, and others.
    Euphausiids and larvae of the Alaska pollack appeared to be the most important food organisms. Particularly the latter were found abundantly in the stomach when they moved out of the bay. The rise and fall of the Tsugaru warm current affect their migration and selectivity of the spawning ground. Migration of the Alaska pollack, its yearly change and ecology of the fish in the spawning and feeding sea-sons are subjects for future study.
  • ブリ群集の食物連鎖
    大方 昭弘
    1975 年 41 巻 12 号 p. 1247-1262
    発行日: 1975/12/25
    公開日: 2008/02/29
    ジャーナル フリー
    A series of ecological studies were carried out on the production of amberfish com-munity at a coast in the Sendai Bay. This report discusses the results of the investigation on the feeding relationships in the community of young amberfish, considered as to be situ-ated at the terminal of the grazing food chain.
    Young amberfish in the 0-age year live by depending for food highly on young anchovy of 4-10cm in body length during the period from June to November, and maintain the highest food niche habitually in the coastal fish community of the Bay. The anchovy eats copepods principally, and some isopods and diatoms too.
    By arranging the results of the investigation from the view point of the stomach contents of the animals, the production structures of the community have been ellucidated to some extent.
    Although some members in the food chain that belonged to the young amberfish com-munity alternated with one another, the main food chain relationships, copepods-anchovy-amberfish, are continuously maintained. Furthermore, this main link is similarly observed in the other coasts of the Bay.
    In one production structure, each species acuqires a definite food niche in accordance with the developmental stage, and two or more species cannot live together on the same food niche in a community. In this way, stability of the production for the terminal species in a community may have been ensured.
    To make clear the energy flow and the ecological efficiencies in the biological production system, in the first place, it is necessary to determine the food niche exclusively occupied by each species in the food chain.
  • 再加熱による褐変
    藤田 八束, 宮本 美和子
    1975 年 41 巻 12 号 p. 1263-1269
    発行日: 1975/12/25
    公開日: 2008/02/29
    ジャーナル フリー
    The brown discoloration in fish jelly products by reheating was studied, and the following results were obtained:
    1. A. brunificans AJ-3230, S. marcescens UFF-115 and E. cloacae UFF-107 were inoculated individually into broth media containing 5% (w/v) glucose and 5% (w/v) homogenized fish meat, and they were incubated at 30°C for 3 or 5 days. The culture media turned brown or dark brown when heated at 100°C for 3 or 5 minutes.
    2. The same strains of bacteria as were used in (1) were incubated individually at 30°C for 7 days in culture media containing 5% (w/v) glucose. Homogenized fish meat was then added to the culture media at a concentration of 10% (w/v). The culture fluid turned brown when heated at 100°C for 60 minutes.
    3. The same strains of bacteria as used in experiments 1 and 2 were inoculated individually into broth media containing carbohydrate at a concentration of 5% (w/v) and 5% (w/v) homogenized fish meat. After 7 days' incubation at 30°C, they were heated again at 100°C for 7 minutes. This reheating caused the following discolora-tion. A. brunificans AJ-3230 formed the brown substance in the cultures containing glycerol or glucose plus homogenized fish meat, while S. marcescens UFF-115 caused the similar discoloration in the cultures containing D-ribose and D-arabinose instead of glycerol. On the other hand, E. cloacae UFF-107 formed the brown substance in the culture media containing D-ribose and D-arabinose instead of glycerol.
  • キンギョによる水中フェノールの吸収および排泄
    小林 邦男, 秋武 宏
    1975 年 41 巻 12 号 p. 1271-1276
    発行日: 1975/12/25
    公開日: 2008/02/29
    ジャーナル フリー
    A study has been made of the absorption and excretion of phenol by goldfish, Carassius auratus. No fish died in 5-20ppm phenol-media during exposure for 5 days, but the fish which were exposed to 40-100ppm media showed 50% mortality in exposure periods from 20 to 30 hr. Phenol was rapidly absorbed by the fish, showing a concentration factor of 1.2 after 1 hr exposure, but the subsequent increase of phenol in the fish was slower and the factors ranged from 1.2 to 2.3 during exposure for 5 days, although that of PCP was approxi-mately 1000. Maximum accumulation was observed in fish exposed to 100ppm and showed a value of 187μg-phenol/g-body weight. The concentration of phenol found in the dead fish ranged from 68 to 187μg/g, a level comparable to that of PCP in goldfish which died in PCP-media. Phenol absorbed by the fish was so rapidly excreted that the concentration fell to about one-fourth of the initial amount after 1 hr, but the subsequent decrease was slower. The phenol excreted within 1 hr was mostly free-form, but most of that excreted subsequently was some bound-form which was easily hydrolyzed on heating in acidic solution to release free-phenol.
  • キンギョ生成フェノール抱合体の単離と同定
    小林 邦男, 秋武 宏, 松田 力, 木村 繁夫
    1975 年 41 巻 12 号 p. 1277-1282
    発行日: 1975/12/25
    公開日: 2008/02/29
    ジャーナル フリー
    A conjugated phenol excreted by goldfish, Carassius auratus, into the culture medium was isolated by treating the medium with activated charcoal columns, followed by elution with acetone-water and/or ammonia mixtures, and finally passing the concentrated eluate, under reduced pressure, through a Sephadex G-10 column. The isolated conjugate was identified as phenylsulfate by elution patterns on columns of charcoal and Sephadex, pre-cipitation with BaCl2, hydrolysis on heating in acidic solution to release free-phenol, thin layer chromatography, UV-absorption spectra and the molar ratio of phenol to SO4, com-paring it with the synthesized phenylsulfate. Glucuronide was not detected, although ADAMSON et al. (1967, 1972, 1974) have reported the formation of glucuronides for some phenolic compounds in fishes. The present study shows that sulfate conjugation is one of the most general detoxication mechanisms for phenolic compounds in fish, at least in goldfish, contrary to the conclusion of MAICKEL et al. (1958) that goldfish were completely incapable of forming either glucuronides or sulfates for phenols.
  • 中山 照雄, 白井 光昭, 鹿海 成生, 丹羽 栄二, 浜田 厳
    1975 年 41 巻 12 号 p. 1283-1286
    発行日: 1975/12/25
    公開日: 2008/02/29
    ジャーナル フリー
    In order to account for the interaction between myosin molecules at 35°C, vis-cosity changes in trypsin-digested myosin solutions were measured with a coaxial cylinder type viscometer.
    To establish experimental conditions, tryptic digestion of myosin was first mea-sured at 25°C. Viscosities of the trypsin-free blanks remained almost constant and those of the digested samples obtained from carp, hen, and rabbit myosins decreas-ed to approximately one-half, two-thirds, and three-fourths of the respective initial value after digestion for 3min.
    The viscosities of hen and rabbit myosin solutions obtained after the 3min. digestion increased on incubation at 35°C, as was the case with those obtained after the 1min digestion. Carp myosin, which digests at a rapid rate, showed a viscosity increase after 1min digestion but none after 3min digestion. After digestion for 120min, no viscosity increase was observable in rabbit myosin solution and only an extremely small one in hen myosin solution.
  • 関 伸夫, 小沢 竜太郎, 新井 健一
    1975 年 41 巻 12 号 p. 1287-1292
    発行日: 1975/12/25
    公開日: 2008/02/29
    ジャーナル フリー
    The whole bodies of the Antarctic krill, Euphausia superba, were quickly frozen at -40°C in a contact freezer and stored at -20°C for 6-8 months. The total krill protein was solubilized with 1% SDS-8M urea-1% 2-mercaptoethanol-20mM phosphate buffer (pH 7.2) at 25°C. Elution patterns of the total protein by gel filtration in the presence of SDS suggested that actomyosin was the main constituent of krill muscle proteins. The total protein in the whole krill was estimated as 13.Og per 100g. After 20-hr storage at 4°C, it decreased to 8.6g per 100g, and the ratio of the water-soluble to total protein increased markedly, suggesting the presence of an active protease in the homogenate.
    Carp actomyosin added to the krill homogenate was also rapidly decomposed to lower molecular weight proteins during the incubation. The decomposition of actomyosin was effectively inhibited by a trypsin inhibitor. The actomyosin was successfully prepared from raw frozen krill by use of a trypsin inhibitor. A similar decomposition of krill muscle proteins may occur during handling and processing of raw frozen krill.
  • 丹羽 栄二, 中島 豪三, 萩原 信秀, 三宅 正人
    1975 年 41 巻 12 号 p. 1293-1297
    発行日: 1975/12/25
    公開日: 2008/02/29
    ジャーナル フリー
    In order to clarify the mechanism of modori in kamaboko processing, the effects of physical and chemical factors on modori were investigated with the following results.
    1) By preheating meat sol obtained from jack mackerel at 60°C for 120min before normal heat treatment at 85°C for 40min, the jelly strength of the resulting gel was decreased. The decrease was depressed by previous heating at 30°C before heating at 60°C.
    2) The decrease in the jelly strength was not depressed by prior washing of the fish flesh. However, it was retarded by the addition of glucose, sucrose, fructose, ethylene glycol, glycerol or egg albumin.
    3) By preheating albumin from egg at 85°C for 40min before addition had less retarding effect on the decrease in the jelly strength whereas that preheated at 60°C for 120min was not affected.
    4) The reduction in X-ray diffraction intensity of kamaboko at near 20° (2θ) due to preheating at 60°C was also lessened by the addition of egg albumin.
  • 遊離アミノ酸および5'-ヌクレオチド含量
    野田 宏行, 堀口 吉重, 荒木 繁
    1975 年 41 巻 12 号 p. 1299-1303
    発行日: 1975/12/25
    公開日: 2008/02/29
    ジャーナル フリー
    Compositions of free amino acids and 5'-nucleotides as flavor substances were estimated on the same 9 specimens reported in the previous paper. Of the free amino acids, alanine, glutamic acid, taurine and aspartic acid were predominant, the concentrations of the first two varying greatly from specimen to specimen. Inosinic and guanylic acids were not so abundant in the fronds. They were however supposed to contribute to the meaty taste of the dried fronds in interaction with glutamic acid. Judging from organoleptic examination and analytical data, glutamic acid, alanine, inosinic and guanylic acids were considered to be the most important taste substances.
  • 渡辺 晧
    1975 年 41 巻 12 号 p. 1305-1317
    発行日: 1975/12/25
    公開日: 2008/02/29
    ジャーナル フリー
    The effects of dressing methods, brining time, open-air drying time, smoking tempera-tures and storage time on the quality of salted, smoked and dried Tilapia galilae from Volta Lake were investigated. The data led us to establish an improved method of preparing dried fish acceptable to Ghanaians. The method includes scaling, dressing in split-open form, thorough cleansing and washing, brining in a saturated brine to give a finished product containing about 10% salt on a wet basis and a water content of 40 to 45%, open-air drying before smoking down to 75 to 80% yield, and warm smoking at 40 to 60°C (down to 40% yield) followed by open-air drying. The whole process at Volta Lake was completed in 24 to 36 hr during the dry season and 30 to 70 hr during the rainy season. The larger the fish the longer the processing time. The products prepared by this method proved to have an organoleptic quality superior to the locally dried fish and remained in good condition for at least a month when stored in polythene bags (gauge 400).
  • 土屋 隆英, 松本 重一郎
    1975 年 41 巻 12 号 p. 1319-1326
    発行日: 1975/12/25
    公開日: 2008/02/29
    ジャーナル フリー
    Carp myosin extracted with GUBA-STRAUB solution was purified by ultracentrifugation at 50, 000rpm in the presence of ATP and MgCl2 followed by precipitation at low ionic strength. The sedimentation coefficient, 6.4 S, and the intrinsic viscosity, 2.3dl/g, of the carp myosin were close to those of rabbit myosin. In amino acid composition, the carp myosin was very similar to rabbit myosin. While, on SDS-disc electrophoretic analysis, the rabbit myosin is reported to give a single band, of molecular weight 180-200×103, for the heavy chain as well as 3 bands, 25, 18 and 16×103, for the light cabins, the carp myosin presented a different pattern consisting of a 180-200 ×103 heavy chain band and only a single band, 17.5×103, of light chain.
    By sedimentation analysis of the tryptic digests of the carp myosin, the carp myosin was found to be much more readily digestable than rabbit myosin. The carp LMM isolated from the digestion mixture was similar to rabbit LMM in sedimentation coefficient, 3 S, as well as in intrinsic viscosity, 1.3dl/g.
  • 今野 久仁彦, 関 伸夫
    1975 年 41 巻 12 号 p. 1327-1333
    発行日: 1975/12/25
    公開日: 2008/02/29
    ジャーナル フリー
    Troponin was extracted from the dorsal muscle of carp at low ionic strength, salted out with (NH4)2SO4 between 45 and 65%, and separated from tropomyosin at pH 4.5 in 0.4 M LiCI.
    Carp troponin preparation conferred Ca2+ sensitivity on Mg2+-ATPase of desen-sitized actomyosin in the presence of tropomyosin. Formation of a complex from the troponin and tropomyosin was determined by Sephadex G-200 gel filtration. The SDS-polyacrylamide gel electrophoresic pattern of carp troponin differed from that of rabbit skeletal troponin.
    The carp troponin preparation was separated into two protein fractions, termed A and B, by DEAE-cellulose column chromatography. The major fraction A was found to consist of three components with molecular weights of 30, 000, 21, 000 and 19, 000 daltons, and the minor fraction B, of three components of 43, 000, 21, 000 and 19, 000 daltons as determined by SDS-polyacrylamide gel electrophoresis. The possible relationships between both fractions were discussed.
  • 1975 年 41 巻 12 号 p. 1336a
    発行日: 1975年
    公開日: 2008/04/22
    ジャーナル フリー
  • 1975 年 41 巻 12 号 p. 1336b
    発行日: 1975年
    公開日: 2008/04/22
    ジャーナル フリー
  • 1975 年 41 巻 12 号 p. 1336c
    発行日: 1975年
    公開日: 2008/04/22
    ジャーナル フリー
  • 1975 年 41 巻 12 号 p. 1336d
    発行日: 1975年
    公開日: 2008/04/22
    ジャーナル フリー
  • 1975 年 41 巻 12 号 p. 1336e
    発行日: 1975年
    公開日: 2008/04/22
    ジャーナル フリー
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