巻号一覧
47 巻, 5 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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坂井 勝信1981 年 47 巻 5 号 p. 565-571
発行日: 1981/05/25
公開日: 2008/02/29
ジャーナル フリーConditions for the heat inactivation of complements were investigated by heating normal sera and antisera, using masu salmon Oncorhynchus masou, rainbow trout Salmo gairdneri, coho salmon O. kisutch, goldfish Carassius auratus and tilapia Sarotherodon nilotica immunized with goldfish red blood cell (GFRBC) and rainbow trout red blood cell (RTRBC) as immunogens. The hemolytic complement activities against GFRBC or RTRBC were completely inactivated by the following heating conditions: 42°C-20min for masu salmon, 44°C-20min for rainbow trout, 45°C-20min for coho salmon and goldfish, and 47°C-20min for tilapia. Based on the heat inac-tivation of complements, immune hemolysis reaction was applied without trouble to the five fishes.抄録全体を表示PDF形式でダウンロード (491K) -
塚本 勝巳1981 年 47 巻 5 号 p. 573-575
発行日: 1981/05/25
公開日: 2008/02/29
ジャーナル フリーIn order to correlate function of dark and ordinary muscles directly with metabolic activity by measuring the electrical activity and changes in blood lactate concentration simultaneously in freeswimming yellowtail in the water tunnel, a polyethylene cannula for blood sampling and three pairs of electrodes for electromyography were implanted in each fish weighing 600-900g.
Ordinary muscle showed electrical activity only during vigorous swimming at high speed, when no more than 10 min swimming caused a sharp increase in blood lactate concentration. On the other hand, in the recordings from dark muscle, relatively rhythmical burst of discharge was observed corresponding to each tail beat at any swimming speed. During moderate swimming at low speed when only dark muscle was active, there was no change in blood lactate concentration, even though the fish was forced to swim for 1-3h.
Therefore, the accumulation of lactate does not seem to be caused by dark muscle activity, but caused by ordinary muscle activity. During burst or vigorous movement, energy seems to be supplied largely from anaerobic metabolism in ordinary muscle and during cruising or moderate swimming from aerobic metabolism in dark muscle.抄録全体を表示PDF形式でダウンロード (154K) -
井上 実1981 年 47 巻 5 号 p. 577-583
発行日: 1981/05/25
公開日: 2008/02/29
ジャーナル フリーIn the shrimp pot fishery, depending on the weather at sea and sea conditions the pots are left on the sea bed from a couple of days to over 10 days. An interesting matter for thought is whether the catch will increase in proportion to an increase in the period of immersion for the shrimp pots.
This paper deals with the case of the pink shrimp Pandalus borealis and a compilation of 7 years' data acquired from shrimp pot boats operating in the Japan Sea in analysed here. There seems to be no direct relationship between the catch and period of immersion, although the difference in the catch for the pots set and left for 1 day and the pots set and left for 2 or more days appears to be significant. This phenomenon is closely understood in the case of the larger shrimps that entered the pots in greater numbers when compared to the smaller shrimps.
The results from this analysis and the results from the laboratory experiments were compared and further studied.抄録全体を表示PDF形式でダウンロード (496K) -
北原 武1981 年 47 巻 5 号 p. 585-591
発行日: 1981/05/25
公開日: 2008/02/29
ジャーナル フリーThis paper treated relations of fluctuations in the standing crop of kuruma prawn Penaeus Japoncus among the set net, gillnet and small boat seine fisheries in the fishing area around Minosima, Fukuoka, to clarify their qualitative characters for the purpose of deriving a method for analysing quantitatively such relations in future. A log transformed standing crop index of the prawn was expressed by the moving average of log transformed catch per unit effort of 9 2-days. Among the three fisheries, a relation of long-term changes in their index was not alway constant in the season and hence was non-stationary. An analysis of short-term changes in the index gave the following results. The index for the gillnet fishery changed nearly synchronously with that for the set net fishery in a short term but the short-term change in the former seemed to occur somewhat later than one in the other. The index for the small boat seine fishery changed behind that for the set net and gillnet fisheries by 6-9 and 4-6 2-days, respectively, in a short-term. The respective time lage between two of the three fisheries seemed to correspond roughly to the distances between their fishing areas.抄録全体を表示PDF形式でダウンロード (506K) -
金子 泉, 池田 弥生, 尾崎 久雄1981 年 47 巻 5 号 p. 593-597
発行日: 1981/05/25
公開日: 2008/02/29
ジャーナル フリーIn connection with the studies of the calcium metabolism in the sea urchin, Hemicentrotus pulcherrimus, the relationships between the body weight and organ weights were observed in the freshly sampled animals of 5 to 22g in body weight. The allometrical equation fitted for relation between body weight and test diameter, but simple equations between body weight and weights of test, lantern, gut, gonad and remainder (mainly coelomic fluid).
In the animals (8 to 18g) starved for 49 days, the weights of gut and gonad decreased greatly, but those of lantern and test increased slightly, suggesting that the material, probably including calcium, required for the test formation is supplied from sea water even under starvation.抄録全体を表示PDF形式でダウンロード (293K) -
里見 弘治, 佐々木 明男, 横山 理雄1981 年 47 巻 5 号 p. 599-603
発行日: 1981/05/25
公開日: 2008/02/29
ジャーナル フリーSome factors which affect lipid oxidation in fish sausage were studied. The lipid oxidation was determined by TBA-distillation mothod.
(1) In sausage which contained ca. 140 ppm sodium nitrite, lipid oxidation was observed after 1 week storage at 37°C, and after 2 weeks at 20°C. After these periods the TAB value in the sausage increased rapidly. Without addition of nitrite, oxidation proceeded quickly and without any relation to storage temperature.
(2) Oxidation started at the surface of the sausage, gradually proceeding toward the center, thus showing the effect of oxygen penetrating throught the casign.
(3) Washing the raw, ground meat for five times could not eliminate meat pigments which have catalytic effect on oxidation.
(4) Rapid increase in TBA value occurred after considerable decrease in NO-heme pigments in the sausage. This suggests that the lipid oxidation was accelerated by the catalytic pigments which were regenerated through the destruction of nitroso-myochromogen.
(5) Close correlation between TBA value and flavor evaluation of fish sausage was observed.抄録全体を表示PDF形式でダウンロード (344K) -
松野 隆男, 松高 寿子, 永田 誠一1981 年 47 巻 5 号 p. 605-611
発行日: 1981/05/25
公開日: 2008/02/29
ジャーナル フリーIn order to determine which carotenoid is metaboized to astaxanthin, test diets containing either lutein or zeaxanthin were fed to goldfish for a period of 30 days.
In the integuments of goldfish fed on zeaxanthin, amounts of zeaxanthin (25.8 times), β-carotene triol (6.6), β-doradexanthin (5.0) and astaxanthin (3.1) increased significantly.
By contrast, when lutein was fed, there was an obvious in lutein (44.9), 3'-epilutein (31.8), α-carotene triol (7.6) and α-doradexanthin (9.5), the amount of astaxanthin decreased. Furthermore, β-doradexanthin was not detected.
These results are compatible with the pathways proposed by HATA et al. (1972). Moreover, the new intermediates, 3'-epilutein and α-carotene triol have been identified in the pathway from lutein to α-doradexanthin. It was concluded that the schemata for the metabolic pathways of lutein and zeaxanthin should be respectively as follows: lutein→3'-epilutein→α-carotene triol→α-doradexanthin; and zexanthin→β-carotene triol→β-doradexanthin→astaxanthin respectively.
The absence of β-doradexanthin and the decrease in hte astaxanthin content in the goldfish fed on lutein suggests that the goldfish is not able to convert α-structure to β-structure. This conclusion contradicts the pathway proposed by KATAYAMA et al. (1970).抄録全体を表示PDF形式でダウンロード (548K) -
松野 隆男, 大久保 雅啓1981 年 47 巻 5 号 p. 613-614
発行日: 1981/05/25
公開日: 2008/02/29
ジャーナル フリーThe following carotenoids were identified in the red-colored integuments of the mandible of the halfbeak Hemiramphus sajori: astaxanthin (28.5%), β -doradexanthin (25.0%), tunaxanthin (mixture of tunaxanthin A, B, C, ) (8.0%), zeaxanthin (32.0%), diatoxanthin (2.4%), and pectenoxanthin ( = cynthiaxanthin = alloxanthin) (1.1%).
On the other hand, from the integuments of the other organs, tunaxanthin (mixture of tunaxanthin A, B, C) (6.6%), lutein (2.1%), 3'-epilutein (2.1%), and small amounts of the ketocarotenoids (astaxanthin and β-doradexanthin) were identified.
(1) Tunaxanthin (42.1%) and zeaxanthin (46.6%) were principal carotenoids in the integuments except the mandible, while in the integuments of the mandible where the color is red, zeaxanthin (32.0) and such ketocarotenoids as astaxanthin (28.5%) and β-doradexanthin (25.0%) were dominant.
(2) The concentration of carotenoids in the red-colored integuments of the mandible was thirteen times as high as in the integuments of the other organs.
The disparities in the data between the mandible and the integuments of the other parts of the body indicate that the red-color appearance of the mandible of the halfbeak is due to its higher carotenoids concentration, particularly in the ketocarotenoids.抄録全体を表示PDF形式でダウンロード (168K) -
豊水 正道, 花岡 研一, 山口 邦子1981 年 47 巻 5 号 p. 615-620
発行日: 1981/05/25
公開日: 2008/02/29
ジャーナル フリーThe relationship between release of free fatty acids (FFA) by lipolytic hydrolysis and lipid oxidation was studied in Pacific mackerel and carp. For this purpose, the minced ordinary muscles were stored for four weeks at -5°C, where enzymatic hydrolysis of phospholipids was the most pronounced at 0°C to -20°C. The changes in TBA number and TBA37°C-2h, susceptibility of muscle to lipid oxidation, and the changes in antioxygenic activities of extracted lipids against linolenate oxidation were followed during storage. Besides, the effect of phospholipase A2 (PLase A2) treatment on TBA37°C-2h was examined on the fresh muscles.
In Pacific mackerel TBA number and TBA37°C-2h increased during storage, whereas in carp TBA number scarcely increased and TBA37°C-2h slightly decreased. However, PLase A2 treatment did not bring about any depression in TBA37°C-2h of both fresh muscles in spite of increases in FFA contents. Moreover, the antioxygenic activities of extracted lipids decreased in weight gain or in coupled oxidation of β-carotene during storage of the muscles. These results indicated that the release of FFA with PLases did not lead to an inhibition of lipid oxidation in the muscles, although there was a possibility to promote it.抄録全体を表示PDF形式でダウンロード (416K) -
森永 哲夫, 荒木 利芳, 伊東 信, 北御門 学1981 年 47 巻 5 号 p. 621-625
発行日: 1981/05/25
公開日: 2008/02/29
ジャーナル フリーFucoidan-degrading bacteria were isolated by duplicate elective precultivations accompanying surface inoculation procedure from various samples from coastal sea areas. Fucoidan employed was prepared from a brown seaweed Nemacystus decipiens, and the medium used here consisted of inorganic salts, fucoidan as carbon source, and extract of sea bottom mud. In total32 isolates were obtained from 396 samples, and sea bottom sand and mud were good sources for isolating. It seemed most likely that the great part of the isolates (28 strains) belonged to the genus Vibrio, but the genus of a few isolates (4 strains) was unknown. The isolates could utilize 41% to 84% of the fucoidan in the medium in a 4-day incubation period at 25°C. Cell extract from a repre-sentative isolate of Vibrio sp. conversed about 30% of fucoidan to fucose in exhaustive digestion. On the contrary, no fucoidan-degrading bacteria were found in 213 samples collected from land and freshwater areas.抄録全体を表示PDF形式でダウンロード (372K) -
伊奈 和夫1981 年 47 巻 5 号 p. 627-630
発行日: 1981/05/25
公開日: 2008/02/29
ジャーナル フリーAn experiment was conducted to examine the availability of plant protein as a protein source in the diet for red sea bream Chrysophrys major.
Crude protein content of test diet I was adjusted to 62.00% of plant protein and 38.00% of autolysed visceral protein and the test diet II contained 53.00% of plant protein, 36.44% of autolysed visceral protein and 10.56% of fish meal protein. The content of crude fat was found to be 13.70% in the test diet I and 14.70% in the test diet II respectively.
Commercial feed for red sea bream and raw sand launce Ammodytes presonatus were used as control diets.
The groups fed on the test diets I, II and raw fish showed higher growth and feed efficiency than that of the group fed on the commercial feed for red sea bream.
The growth and feed efficiency in the fish on the test diet I, II and the group fed on raw fish showed approximateyly the same results.抄録全体を表示PDF形式でダウンロード (217K) -
山田 金次郎, 東野 覚, 河原 敏明, 伊東 良太郎1981 年 47 巻 5 号 p. 631-636
発行日: 1981/05/25
公開日: 2008/02/29
ジャーナル フリーIn recent years, it has been suggested that through the rapid changes occurring in the postmortem degradation of nucleotides in fish muscle, the measurement of these degradative products might be correlated with the shelf life of the fish stored.
An estimation of K value, 100×(HX+Ino)/(HX+Ino+IMP+AMP+ADP+ATP), was demonstrated as a measure of early autolytic changes of various fishes by the Japanese workers. Little or no information, however, is presently available on the rate and the extent of nucleotide d egradation in relation to the freshness of iced sardine. So, the work was done with sardine to define its degradation profile during iced storage. The assay of nucleotides, hypoxanthine, and inosine was conducted by ion-exchange chromatography.
Levels of K value of sardine were fairly high in even the very fresh fillets. On the examination of its cause, it was confirmed that the high levels were derived from the occurrence of guanine in hypoxanthine fraction due to the unavoidable contamination of dermis in sampling, in addition to rather high inosine content of the dark muscle of sardine.抄録全体を表示PDF形式でダウンロード (584K) -
竹内 俊郎, 渡辺 武, 荻野 珍吉, 斉藤 実, 西村 和久, 能勢 健嗣1981 年 47 巻 5 号 p. 637-643
発行日: 1981/05/25
公開日: 2008/02/29
ジャーナル フリーA long-term feeding trial was conducted on a relatively large scale to determine whether the low protein diet (35%) with a high energy value (18% lipid containing beef tallow as a main energy source and ω3HUFA at 10% of dietary lipid which satisfies the EFA requirement of rainbow trout) is effective for normal growth of rainbow trout at each stage of their development, i.e. fingerlings, adult fish and spawning parent fish. Another experiment was also conducted to examine the effect of total deletion of trace metals from the mineral mixture in fish meal diets on growth of the fish.
The results showed that the low protein diet of high energy density was available for all stages of development in rainbow trout and EFA requirement did not change through these stages. On the other hand, the fish fed on the diet without supplement of trace elements showed a high mortality rate and suffered from heavy cataracts and short body dwarfism, indicating that the availability to rainbow trout of trace elements contained in white fish meal is low.抄録全体を表示PDF形式でダウンロード (428K) -
竹内 俊郎, 渡辺 武, 荻野 珍吉, 斉藤 実, 西村 和久, 能勢 健嗣1981 年 47 巻 5 号 p. 645-654
発行日: 1981/05/25
公開日: 2008/02/29
ジャーナル フリーA study was conducted to examine the effects of low protein-high calory diets and the total deletion of trace elements from the mineral mixture in white fish meal diets on reproduction of rainbow trout and chemical components of eggs produced.
The results showed that eggs produced from the fish fed on the low protein diet with a high energy value gave good yields of eyes eggs with high hatchability compared to those fed on the control commercial diet. But, eggs from the fish fed on hte diet without supplement of trace elements were significantly low in both precentages of eyed eggs and hatchability. However, there was no marked difference in general compositions of eggs due to the difference of diets. The contents of Mn, Zn, and Fe in the bones and of Mn in eggs were significantly lower in the fish fed on the diet without supplement of trace elements than those in the fish receiving the commercial diets.
Thus, the results obtained in this study have demonstrated that the low protein-high calory diets supplemented with beef tallow has no adverse effects on reproduction of rainbow trout, and that a supplement of trace elements to fish meal diets is indispensable for reproduction of rainbow trout, although white fish meal contains various kinds of minerals.抄録全体を表示PDF形式でダウンロード (632K) -
杉田 治男, 店網 秀男, 小橋 二夫, 出口 吉昭1981 年 47 巻 5 号 p. 655-661
発行日: 1981/05/25
公開日: 2008/02/29
ジャーナル フリーBacterial flora in 6 species of bivalves, Tapes philippinarum, Mactra veneriformis, Mitylis coruscus, Crassostrea gigas, Phacosoma japonicum and Scapharca broughtonii, sediment and seawater in Tokyo bay were investigated by using PYBG, 1/20 PYBG, N-PYBG, GAM, DHL, LBS and PEA agar media under aerobic and anaerobic conditions.
Different values of colony counts were observed on 7 different media. Major aerobic bacteria of bivalves were composed of Vibrio-Aeromonas, Pseudomonas, Enterobacteriaceae, Moraxella and Micrococcus. Anaerobic bacteria belonged to Bacteroidaceae and clostridia, which were minor components. Bacterial components of sediment and seawater were similar to those of bivalves. These results suggest that bacterial flora of bivalves are well influenced by environmental flora.抄録全体を表示PDF形式でダウンロード (450K) -
福田 裕, 掛端 甲一, 新井 健一1981 年 47 巻 5 号 p. 663-672
発行日: 1981/05/25
公開日: 2008/02/29
ジャーナル フリーDuring freezing and subsequent frozen storage of deep-sea fish muscle, the denaturation of muscle was studied in terms of myofibrillar ATPase activity and solubility of muscular proteins. When minced muscles of deep-sea fish were initially frozen at -20°C, -30°C, or -40°C for 20h and subsequently stored at -20°C, -30°C, or -40°C, the extent of denaturation of myofibrils was most effectively reduced by storage at -40°C regardless of the initial freezing temperature of the minced muscles. In the same study on the freezing and storage of minced muscles of Alaska pollack and chub mackerel, a similar trend of relationship between the temperature for frozen storage and the extent of denaturation was also confirmed, although the extents of denaturation were relatively smaller than those found in the minced muscles of deep-sea fish. When the fillets of Itohikidara were initially frozen at -40°C abd stored at either -20°C, -30°C, or -40°C, the influence of temperature on the extents of denaturation was similar to that on the extents of denaturation of the minced muscles of the same fish. During freezing and storage of the muscle pastes (surimi) from Itohikidara and chub mackerel in the presence of sugar at -20°C, -30°C, or -40°C, the extents of denaturation turned to be very small. It was, therefore, difficult to recognize the effect of temperature on the denaturation of myofibrils.抄録全体を表示PDF形式でダウンロード (800K) -
塚本 勝巳, 千葉 健治1981 年 47 巻 5 号 p. 673
発行日: 1981/05/25
公開日: 2008/02/29
ジャーナル フリーPDF形式でダウンロード (74K) -
常盤 繁, 金沢 昭夫, 手島 新一1981 年 47 巻 5 号 p. 675
発行日: 1981/05/25
公開日: 2008/02/29
ジャーナル フリーPDF形式でダウンロード (54K)
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