巻号一覧
45 巻, 8 号
選択された号の論文の22件中1～22を表示しています
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小笠原 義光, 越塩 俊介, 多紀 保彦1979 年 45 巻 8 号 p. 937-943
発行日: 1979/08/25
公開日: 2008/02/29
ジャーナル フリーResponses to variations in salinity were examined in larvae of the freshwater plaemonid shrimp Macrobrachium nipponense derived from females collected in Lake Kasumigaura, Lake Biwa, and the Shimanto River. Zoeas from Kasumigaura females adjusted most successfully to seawater dilutions of 30-50%, while those from Shimanto females to 40-70% sea water. Zoeas from Biwa females showed rather inconsistent survival patterns, but their response to salinity was on the whole not very different from that of Kasumigaura zoeas. The duration of the free-swimming larval stage was much longer in Shimanto zoeas than in Kasumigaura and Biwa zoeas. In each local sample the duration tended to be shorter in optimum salinity levels and longer in unfavorable salinities. The carapace length of lst-stage zoeas was 0.30-0.38mm for Kasumigaura zoeas and 0.23-0.25mm for Shimanto zoeas. These results suggest that the duration of the free-swimming larval stage, as well as the number of zoea stages, decreases as the shrimp under-goes adaptation to fresh water, and that M. nipponense inhabiting Lakes Kasumigaura and Biwa is in a more advanced position than that occurring in the Shimanto River with regard to the degree of adaptation to fresh water.抄録全体を表示PDF形式でダウンロード (489K) -
高橋 延昭1979 年 45 巻 8 号 p. 945-950
発行日: 1979/08/25
公開日: 2008/02/29
ジャーナル フリーThe gonads of the starfish, Asterina pectinifera, in the north Hokkaido were histologically examined during two years. In June and July, rapid growth of gonads was induced in consequence of the spermiogenesis in testis and the formation of yolk and pigment granules in ovary. The testis and the ovary exhibited a full-grown state in August. In the beginning of September, the gonad wall increased in thickness. Besides, the sperms in testis decreased in amount and aggregation of the follicle cells occurred in ovary. Thus, it was concluded that the breeding of the starfish in this Island was achieved in the beginning of September. Thereafter, ovarian development was seen again in autumn. But, in winter the ovary remained in the state of rest.抄録全体を表示PDF形式でダウンロード (1979K) -
マイワシ・サクシニル化筋原繊維タンパン質の乳化性と可溶化性羽田野 六男, 高野 秀明, 高間 浩蔵, 座間 宏一1979 年 45 巻 8 号 p. 951-954
発行日: 1979/08/25
公開日: 2008/02/29
ジャーナル フリーThe purpose of this study was to clarify the emulsifying and solubilizing properties of the succinylated myofibrillar protein from sardines as a foodstuff. An oil-in-water type emulsion was prepared by stirring succinylated protein-water dispersion with corn salad oil and its properties were studied. The results obtained were as follows: the rheological behavior indicated a pseudoplastic flow; the apparent viscosity was higher than in the unmodified protein emulsion, contrary to the case in protein solution; moreover, the viscosity of the emulsion was rather high in comparison to the protein solution; and no creaming ability was observed and instead, the emulsion stability had a tendency to be weak. In addition, the succinylated myofibrillar protein solubilized larger amounts of DMAB in the solution than the unmodified protein did.
The properties mentioned above suggested that succinylation of sardine myofibrillar protein may afford a practical approach for expanding the usefulness of fabricated foods.抄録全体を表示PDF形式でダウンロード (240K) -
今田 克, 影山 百合明, 渡辺 武, 北島 力, 藤田 矢郎, 米 康夫1979 年 45 巻 8 号 p. 955-959
発行日: 1979/08/25
公開日: 2008/02/29
ジャーナル フリーA new kind of yeast was developed as a culture medium for rotifer Brachionus plicatilis in order to improve the dietary value of rotifers cultured with baker's yeast Saccharomyces cerevisiae for fish larvae.
This new type of yeast (designated as ω-Yeast) was produced by adding fish oil or cuttlefish liver oil as a supplement to the culture medium of baker's yeast, resulting in a high content of lipid and ω3 highly unsaturated fatty acids (ω3 HUFA), the essential fatty acids for marine fish.
The rotifers cultured with ω-Yeast were high in the lipid content, in general, together with ω3 HUFA, as a result of the oils added to the baker's yeast. The incorporation of ω3 HUFA from ω-Yeast was observed to reach a maximum at around 12h-feeding. Furthermore, the dietary value of the rotifers to fish larvae was found to be significantly improved, comparable to that of the rotifers cultured with marine chlorella Chlorella minutissima. These results clearly indicate that the newly developed yeast has superior food value for rotifers, one of the most important living feeds used in the production of fish seed.抄録全体を表示PDF形式でダウンロード (369K) -
金沢 昭夫, 手島 新一, 常盤 繁, 猿渡 実, ファトマ ・アリ・アブデルラジェク1979 年 45 巻 8 号 p. 961-965
発行日: 1979/08/25
公開日: 2008/02/29
ジャーナル フリーTo clarify the growth-promoting effects of phospholipids, the prawn, Penaeus Japonicus, was maintained on various test diets containing a 7% level of pollack liver oil (PLO) and a 1% level of one of the following lipids: total lipids, acetone-soluble lipids (or neutral lipids), acetone-insoluble lipids (or polar lipids), lecithin fraction, cephalin fraction, sphingomyelin-glycolipids (1:1), fatty acids of lecithin isolated from the short-necked clam, Tapes philipprnarum, commer-cial phospholipids, animal cephalin, egg lecithin, and soybean lecithin.
The highest weight gain was attained on the diet containing 7% PLO and 1% Tapes lecithin fraction. However, the fatty acids of Tapes lecithin did not exert such a growth-promoting effect. Also, soybean lecithin and egg lecithin had no effect. Tapes cephalin and animal cephalin were effective for the improvement of weight gain to some extent, but the growth-promoting effect of the two types of cephalin was not so as high as that of Tapes lecithin.
These results suggest that the growth-promoting effect of Tapes lecithin is probably due to certain effects of the molecular form of Tapes lecithin itself.抄録全体を表示PDF形式でダウンロード (354K) -
荻野 珍吉, 楊 洸洋1979 年 45 巻 8 号 p. 967-969
発行日: 1979/08/25
公開日: 2008/02/29
ジャーナル フリーCarp weighing 1.9g and 1.5g on the average were fed purified diets containing different amounts of zinc for 12 and 16 weeks, respectively, The rearing water contained zinc at a level of 10μg per ι. Dietary zinc levels were found to affect not only the appetite, growth rate, and mortality of the carp, but also the levels of zinc, iron, and copper in the tissues. The fish fed the diet containing 1ppm zinc suffered from erosion of the skin and the fins. The requirement of carp for dietary zinc was proved to be 15 to 30ppm of the dry diet under the present experimental conditions.抄録全体を表示PDF形式でダウンロード (169K) -
河端 俊治, 伊野 みどり, 大島 寛史1979 年 45 巻 8 号 p. 971-975
発行日: 1979/08/25
公開日: 2008/02/29
ジャーナル フリーIt has been reported that smoked-dried fish sticks such as “katsuo-bushi” and “kezuri-bushi” contain comparatively large quantities of methylguanidine (MG; 18-178mg/kg). The present study was to elucidate the mechanism for MG formation in “katsuo-bushi” and its related products. MG and its precursors, creatine (CRE) and creatinine (CRN) were analyzed in the “katsuo-bushi” samples obtained at different preparation steps. Small amounts of MG (1.3-2.9mg/kg) were detected in boiled and semi-dried fish fillets called “namari-bushi”, although no appreciable amount of MG could be detected in raw skipjack muscles. The moisture content of the fish sticks gradually decreased as the manufacturing steps advanced, while in contrast, the MG content of the products increased. The degree of catalysis on the oxidation of CRE and CRN to give MG that could be observed in the presence of metal pieces such as copper and iron, was almost negligible, but the presence of certain metallic ions such as Cu+, Cu++ and Fe+++ apparently enhanced MG formation. This catalytic effect was conspicuous under acidic conditions. MG formation occurring in the boiling process of fish fillets in an iron kettle or tank seemed to be due to the catalytic action of Fe+++ derived from iron-rust.抄録全体を表示PDF形式でダウンロード (341K) -
竹内 俊郎, 渡辺 武, 荻野 珍吉1979 年 45 巻 8 号 p. 977-982
発行日: 1979/08/25
公開日: 2008/02/29
ジャーナル フリーFeeding experiments were conducted in order to compare the availability of carbohydrate with that of lipid as dietary energy sources for carp. The fish were fed various diets containing different amounts of carbohydrate and lipid at a fixed protein level of 32%. The results showed that carp utilize effectively both carbohydrate and lipid as dietary energy sources. The enrichment of the digestible energy (DE) content from 320-460 kcal/100g diet by the addition of lipid at levels of 5% to 15% to diets resulted in no improvement in growth, feed conversion, or the value for NPU. The digestibility of protein and carbohydrate was as high as 95% and 85%, respectively, regardless of the contents of carbohydrate, lipid, and energy in the diets. The lower the lipid content or the higher the carbohydrate content in the diets, the higher the retention rate of lipid was obtained.
It has thus been shown that both carbohydrate and lipid have good food value for carp as dietary energy sources. The growth and the value for NPU were not affected by the DE contents, even enriched by using carbohydrates or lipids, when the dietary protein levels remained around 32%.抄録全体を表示PDF形式でダウンロード (383K) -
竹内 俊郎, 渡辺 武, 荻野 珍吉1979 年 45 巻 8 号 p. 983-987
発行日: 1979/08/25
公開日: 2008/02/29
ジャーナル フリーA feeding trial was conducted in order to determine the optimum ratio of energy to protein in the diet (DE kcal/protein %) of carp by feeding them various diets containing different amounts of protein (22-41%), carbohydrate (5-50%), and lipid (5 and 15%). The growth rate and feed conversion of the fish fed diets containing 23% protein were quite low, regardless of the DE content in the diet. These values were improved as the dietary protein levels were increased, reaching a maximum in the 31-32% protein diets with DE contents of 310-360 kcal/100g, and were not affected by the enrichment of dietary DE content from 310 to 460 kcal in each protein level by using carbohydrate or lipid. The values for both PER and NPU were significantly lower in the fish fed diets with DE content of less than 310 kcal. The rate of energy retention in the fish body was 32-49%, regardless of the DE levels in the diets or the growth of the fish. The digestibility of energy was found to be proportional to the cellulose content in the diet and decreased with and increase in dietary cellulose levels.
Judging from the results of the feeding experiment and the analytical data, the optimum content of dietary protein for the maximum growth of carp is estimated to be around 31%. The experimental value of the optimum DE/protein for the optimum growth was 97-116 when based on the measured digestible energy.抄録全体を表示PDF形式でダウンロード (317K) -
西元 諄一, 是枝 登1979 年 45 巻 8 号 p. 989-993
発行日: 1979/08/25
公開日: 2008/02/29
ジャーナル フリーThe myofibrillar protein denaturation and the gel-forming capacity variations in the rinsed mackerel muscle were compared with those in the unrinsed muscle during the frozen storage.
1. It was comfirmed for twelve fish species that the higher the (Actomyosin)/(Sarcoplasmicprotein) ratio in the fish muscle was, the larger was the gel-forming capacity of the muscle.
2. The water-soluble fraction of fish muscle somewhat inhibited the freezing-denaturation, and interfered with the gel-forming capacity. The gel-forming capacity of unrinsed frozen muscle was lower than that of the muscle frozen after being rinsed. It was presumed from these facts that the water-soluble fraction's inhibitory effect on the gel-forming capacity was larger than its inhibitory effect on the freezing-denaturation of myofibrillar protein.
3. The most effective method for keeping the gel-forming capacity of the frozen mackerel muscle was ascertained to be the following three processes: first, to freeze and store the fish muscle whole; second, to thaw the frozen muscle before the preparation of “Surimi”; and third, to rinse the muscle immediately after thawing.抄録全体を表示PDF形式でダウンロード (361K) -
内田 有恒, 原田 和樹, 門田 元1979 年 45 巻 8 号 p. 995-999
発行日: 1979/08/25
公開日: 2008/02/29
ジャーナル フリーWhen Micrococcus radiodurans cells were heated at 55°C for 8min, DNA from the cells sedimented in an alkaline sucrose density gradient more slowly than DNA from unheated cells as DNA from the bacteria exposed to ionizing radiation. The single strand scissions in DNA molecules were repaired during incubation in nutrient broth. Nalidixic acid inhibited such a repair during post-heating incubation.抄録全体を表示PDF形式でダウンロード (348K) -
小林 邦男, 中村 宣夫1979 年 45 巻 8 号 p. 1001-1003
発行日: 1979/08/25
公開日: 2008/02/29
ジャーナル フリーThe renal excretion of PCP absorbed by goldfish, Carassius auratus, exposed to PCP and the isolation and identification of a PCP-conjugate found in the urine have been studied.
Approximately 90% of the PCP excreted in the urine was found in a conjugate-form. The conjugate was isolated by treating the urine with an activated charcoal column, followed by elution with an acetone-ammonia mixture, and finally by passing the concentrated eluate through a Sephadex G-10 column.
The isolated conjugate was identified as pentachlorophenylsulfate by the elution pattern on the Sephadex column, by thin-layer chromatography, and finally by determination of the molar ratio of PCP to SO4. No other conjugates, such as the glucuronide, were detected in the urine.抄録全体を表示PDF形式でダウンロード (229K) -
分離精製とその性質原 研治, 石原 忠, 保田 正人1979 年 45 巻 8 号 p. 1005-1012
発行日: 1979/08/25
公開日: 2008/02/29
ジャーナル フリーAn α-amylase was isolated from the crude extract of the crystalline-style of short-necked clam, Ruditapes philippinarum, by a combination of gel filtration on Sephadex G-50, Bio-Gel P-10, and Sephadex G-25 in the presence of strontium chloride. The specific activity was increased about 370-fold from the crude extract with high recovery. The enzyme was found to be homogeneous by polyacrylamide gel disc-electrophoresis. The enzyme gave an absorption spectrum which exhibited the maximum at 278nm and minimum at 250nm; the extinction coefficient, E1%1cm value at 280nm was 5.97. Optimum pH of the enzyme for soluble starch was found to be 6.2, and the maximum activity was found at 36°C on 20min incubation. The enzyme was relatively stable at pH values higher than 6.0, but was completely inactivated by heating at 55°C for 10min at pH 6.5. The enzyme was activated with chlorides of metals such as sodium, strontium, calcium, and magnesium; the highest activity was observed in the presence of 0.025M strontium chloride. The enzyme was protected from denaturation by strontium chloride when the enzyme was stored without freezing. But the enzyme was labile to freezing.抄録全体を表示PDF形式でダウンロード (1002K) -
阿部 憲治, 鈴木 健治, 橋本 周久1979 年 45 巻 8 号 p. 1013-1017
発行日: 1979/08/25
公開日: 2008/02/29
ジャーナル フリーSome attempts were carried out to prepare a new type of sauce from the Antarctic krill, Euphausia superba.
Frozen krill was thawed and fermented at 30°C for a period of 45 days. The same process was also carried out after adding different proportions of a commercially obtainable “hydrolyzed vegetable protein”, or freshly prepared koji, malted rice.
During and after fermentation, chemical analyses were performed to determine free amino acids, organic acids, ATP, and related compounds; results were compared with those of a sensory test.
1. The krill sauce attained the highest free amino acid level after 30 days of fermentation.
2. The 30 day-fermented sauce products yielded a total N content ranging from 1.41 to 2.04%. These values were much higher than those of commercial fish sauces (1% or less).
3. A sensory test showed that the best quality of the products was achieved from the mixture of krill (70%) and the hydrolyzed vegetable protein (30%), and from that of krill (75%) and koji (25%).抄録全体を表示PDF形式でダウンロード (312K) -
伊藤 慶明, 吉中 禮二, 池田 静徳1979 年 45 巻 8 号 p. 1019-1022
発行日: 1979/08/25
公開日: 2008/02/29
ジャーナル フリーIn order to clarify the participation of sulfhydryl groups (SH) in the heat-induced gel formation of actomyosin, the effect of heating temperatures up to 80°C on the contents of total SH and reactive SH of carp actomyosin was examined. The total SH was determined in the presence of 8M urea at pH 7.0 by using Ellman's reagent and the reactive SH was done without urea by using the same reagent.
The oxidized SH content, which was estimated from the decrement of the total SH content, increased with the rise of temperature above 40°C. When heated at 60°C, the reactive SH content, which seems to be the exposed SH content, was maximum, and the difference in the content between the total SH and the reactive SH, which is taken as the inner SH content, was minimum.
The behavior of the reactive SH of the actomyosin with respect to heating temperature is quite compatible with the behavior of the gel forming ability of the actomyosin, which has been reported in the previous paper. It can therefore be presumed that the reactive SH, which appeared on the molecular surface by heating, contributes to the gel formation of actomyosin through some bonding between the protein molecules.抄録全体を表示PDF形式でダウンロード (296K) -
伊藤 慶明, 吉中 禮二, 池田 静徳1979 年 45 巻 8 号 p. 1023-1025
発行日: 1979/08/25
公開日: 2008/02/29
ジャーナル フリーThe effects of two sulfhydryl reagents, N-ethylmaleimide and p-chloromercuribenzoate, on the gel formation of carp actomyosin by heating were examined in order to clarify the participation of the sulfhydryl groups in the gel formation.
It was found that the rigidity modulus of the gels formed at 40 and 80°C was decreasedby adding the sulfhydryl reagents to the actomyosin solution and that the gels containing the reagents were more soluble in 8M urea solution than the control gel.
These results indicate that the sulfhydryl groups participate in the gel formation of carp actomyosin by heating at 40 and 80°C and also suggest that the sulfhydryl groups of actomyosinin fish meat participate in the gel formation of the meat paste by heating.抄録全体を表示PDF形式でダウンロード (235K) -
冷凍すり身の筋原線維ATPase活性とかまぼこ形成能の関係加藤 登, 野崎 恒, 小松 一宮, 新井 健一1979 年 45 巻 8 号 p. 1027-1032
発行日: 1979/08/25
公開日: 2008/02/29
ジャーナル フリーA new attempt was made to evaluate the quality of frozen surimi from Alaska pollack. The evaluation was achieved by measuring the ATPase total activity of myofibrils prepared quantitatively from frozen surimi. The quantitative method for preparation of myofibrils was as follows: Five grams of minced surimi was homogenized in a Universal homogenizer (NIHON SEIKI, HB) with 15ml of 0.1M KCl containing 40mM borate buffer (pH 7.0) for 1min at 20, 000rpm of the rotary cutter. The homogenization was repeated 5 more times with each interval of 30 sec. each. After addition of 85ml of the same 0.1M KCl (pH 7.0), the homogenate was centrifuged at 2, 400rpm for 10min. The pellet from this spin was resuspended in 20 volumes of 0.1M KCl (pH 7.0) and centrifuged for 10min at 2, 400rpm. The suspension and centrifugation were repeated 5 more times. The pellet obtained was finally suspended in 100ml of 0.1M KCl (pH 7.0) using the glass homogenizer and used for the measurement of the Ca2+-and Mg2+-ATPase total activities.
The myofibrillar ATPase total activities from frozen surimi of grades C, A, and SA gave average values of 102±15, 136±18, and 175±11 for Ca2+-ATPase and 423±14, 670±40, and 721±10 for Mg2+-ATPase as μ mol Pi liberation/min•5g of surimi, respectively. A definite correlation between the grade of surimi and the total activity is evident through this experiment.
The myofibrillar ATPase total activity of surimi was also closely related to the jelly strength of kamaboko from the same material. The Mg2+-ATPase activity was found to be a useful index for evaluating the quality of surimi of grade SA.抄録全体を表示PDF形式でダウンロード (492K) -
藤井 建夫, 満川 光子1979 年 45 巻 8 号 p. 1033-1036
発行日: 1979/08/25
公開日: 2008/02/29
ジャーナル フリーThe chemical and microbiological analyses of kusaya gravy were determined in samples obtained from manufacturers at Hachijojima Island. The pH value (7.02-7.55), crude fat content (0.82-0.92%), the amount of total nitrogen (403-457mg/100ml), and the viable cell count on nutrient agar plate (3.4-9.4×107 cells/ml) did not differ significantly from those of Niijima and Oshima Islands. The NaCl concentration (8.0-11.1%), however, was much higher than those of Niijima and Oshima Islands. The classification of bacteria at the genus level was performed on 60 strains from the gravy of Hachijojima Island. The microbial flora was significantly different from those of Niijima and Oshima Islands: bacteria of genera Moraxella (38-65%) and Pseudomonas (15-57%) were the most predominant. Bacteria of genus Spirillum, which were the characteristic organisms in the gravy of Niijima and Oshima Islands, were also observed.抄録全体を表示PDF形式でダウンロード (889K) -
渡辺 尚彦, 長谷川 浩, 高井 陸雄1979 年 45 巻 8 号 p. 1037-1040
発行日: 1979/08/25
公開日: 2008/02/29
ジャーナル フリーWater soluble protein of Alaska pollack meat was coagulated from its aqueous solution by continuous electrolytical treatment, without any coagulant or chemical reagent added. The cells were of the stirred tank type or the flow-through, narrow slit type. Both cells were equipped with platinium-plated titanium plate electrodes. The water soluble protein solution was fed into the cell and the pH value of the electrolyte was measured continuously. The concentrations of water soluble protein of the feed and of electrolytes were measured. The rate of coagulation of the water soluble protein was evaluated and the amount of coagulated protein per faraday calculated. The latter amount was in a range of several tens to two hundred grams attaining the maximum in a pH region of 5.5-6.0. When the water soluble protein was coagulated by the aid of HCl, instead of electrolytical treatment, the maximal amount per hydrogen ion equivalent was also obtained in the pH range of 5.5-6.0.抄録全体を表示PDF形式でダウンロード (297K) -
長谷川 浩, 渡辺 尚彦, 高井 陸雄1979 年 45 巻 8 号 p. 1041-1043
発行日: 1979/08/25
公開日: 2008/02/29
ジャーナル フリーWater soluble protein of Alaska pollack was coagulated electrolytically from its aqueous solution. The apparatus for the electrolytical treatment consisted of two electrolytical cells which were equipped with platinium plate electrodes and were connected to each other electrically with a salt bridge. Coagulation of the water soluble protein occurred in the catholyte. But in the anolyte, 60-70% of the water soluble protein was coagulated in a pH region of 3.5-5.0. When the pH values of the anolyte and catholyte were adjusted to below 4 and above 11 respectively and the two were mixed, the total coagulation rate of the water soluble protein was elevated to as high a level as ca.85%, the pH of the mixture being almost neutral.抄録全体を表示PDF形式でダウンロード (150K) -
勝山 政明, 松野 隆男1979 年 45 巻 8 号 p. 1045
発行日: 1979/08/25
公開日: 2008/02/29
ジャーナル フリーPDF形式でダウンロード (98K) -
松野 隆男, 永田 誠一1979 年 45 巻 8 号 p. 1047
発行日: 1979/08/25
公開日: 2008/02/29
ジャーナル フリーPDF形式でダウンロード (94K)
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