巻号一覧
54 巻, 2 号
選択された号の論文の31件中1～31を表示しています
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小長谷 庸夫, 内田 誠, 藤田 弘一1988 年 54 巻 2 号 p. 161-166
発行日: 1988/02/25
公開日: 2008/02/29
ジャーナル フリーThis paper deals with the surface temperature mapping of fishing grounds by the use of satellite data. A wide range of subjects of the fishing information in Kumano-Nada sea were discussed using the questionnaires from fishermen and records of satellite images received by Fisheries Research Institute of Mie. Temperature mapping of fishing grounds was carried out by the use of a computer. Results are summarized as follows;
Satellite images of temperature profiles of fishing grounds have become to be widely used by coastal fishermen of Kumano-Nada sea. In the future, it is proposed that communication methods be improved in order to give out the information more quickly.
Monthly receiving rate of available satellite images was significant for mean value of monthly cloudiness at Kumano-Nada sea; the number of available images received in the sea was 5 in 80 orbits (6.25%) in July and 28 in 78 (35.89%) in December 1987.
Under ordinary conditions of Kumano-Nada sea, computer contouring was successful by the use of data estimated by satellite images. This contouring method is useful for the con-struction of data-base of hydrographical forecast of the fishing grounds.抄録全体を表示PDF形式でダウンロード (3404K) -
矢野 和成, 田中 彰1988 年 54 巻 2 号 p. 167-174
発行日: 1988/02/25
公開日: 2008/02/29
ジャーナル フリーSpecimens of the deep sea sharks, Centroscymnus owstoni and C. coelolepis, were collected from Suruga Bay, Japan to examine their reproductive habits. Size at maturity for both species was about 700mm TL in males and 1000mm TL in females. Neither species has a well defined breeding season. The reproductive cycle appears to extend over one calendar year. The ratio of males to females was approximately 1:1 for C. owstoni and 1: 2 for C. coelolepis. Litter size ranged from 16 to 28 for C. owstoni and from 15 to 29 for C. coelolepis. Total number of mature ova, fertilized ova and embryos tended to increase with size of the female. Females of both species displayed a well defined pattern of depth segregation by stage of maturity. The catch depths of pregnant females for both species were shallower than those of non-pregnant ones. However, pregnant females with full-term embryos were not caught in shallow waters of Suruga Bay.抄録全体を表示PDF形式でダウンロード (1211K) -
千葉 健治1988 年 54 巻 2 号 p. 175-181
発行日: 1988/02/25
公開日: 2008/02/29
ジャーナル フリーExperiments were carried out to examine the effect of dissolved oxygen on the growth of young ayu (body weight 2.0-8.0g).
Fish were reared for 8days in 5 different tanks. Each of these tanks had a volume of 16 litres. These tanks were continuously supplied with freshwater having different dissolved oxygen concentrations. Reduced oxygen concentrations were maintained by bubbling nitrogen gas through the inflowing water. During the experiments water temperature ranged between 24 and 25°C. Fish were fed three times a day with commercially available, crumbled pellet for young ayu.
Fish showed almost even levels of growth rate and feed conversion efficiency in water of 45% or more in percent oxygen saturation, while below 45% these levels decreased with the reduction of oxygen concentration. Growth rates and feed conversion efficiencies at the oxygen concentra-tion. Growth rates and feed conversion efficiencies at the oxygen concentrations of 27 and 35% in percent oxygen saturation were about 1/2 and 1/2-2/3 of those at the concentration of over 45%, respectively. However, the feeding rate reduced with the decrease in dissolved oxygen within the whole range of oxygen examined.抄録全体を表示PDF形式でダウンロード (511K) -
渡邊 精一1988 年 54 巻 2 号 p. 183-186
発行日: 1988/02/25
公開日: 2008/02/29
ジャーナル フリーThe simple logistic model with time lag control is employed to consider the constant rate stocking effects. Stocking increases the equilibrium level of the population. The stability of the equilibrium depends on all parameters employed in the model. The equilibrium becomes unstable and the limit cycle arises under the sufficient level of stocking although the product of the increasing rate and time lag is less than π/2. Stocking produces the increase of the amplitude and the decrease of the period of the population's fluctuation. Careful stocking is desired in controlling natural populations.抄録全体を表示PDF形式でダウンロード (206K) -
竹内 正一, 小倉 通男, 高宮 勝広1988 年 54 巻 2 号 p. 187-192
発行日: 1988/02/25
公開日: 2008/02/29
ジャーナル フリーThe catch database of the bigeye tuna Thunnus obesus by longline fisheries in the Atlantic Ocean was constructed in aims to establish the effective fishing operation for the decision of the fishing ground. The monthly data of the bigeye tuna catch by each 5-degree square were input in this database, with the published data from the “Annual report of effort and catch statistics by area on Japanese tuna longline fishery” for 18 years from 1963 to 1980. The monthly and yearly changes of the geographic distribution of the fishing ground can be monitored on the chart by the coulour display (CRT) and the line printer (LPT). The long-term trend of mean catch in each 5-degree square can be also computed and output to CRT and LPT. The practical ap-plication of the catch database was also considered with the simulation program for the fishing operation of the Atlantic bigeye tuna, in aims at the locating of fishing site.抄録全体を表示PDF形式でダウンロード (426K) -
佐々木 浩一1988 年 54 巻 2 号 p. 193-196
発行日: 1988/02/25
公開日: 2008/02/29
ジャーナル フリーMortality rate after settlement was estimated for 1983-1986 year classes of the young Sakhalin surf clam Spisula sachalinensis in Sendai Bay. A common pattern is found in their distribution, suggesting a regular, efficient mechanism to gather young clams. The pattern remains unchanged with time, showing an insignificant movement of young clams at least macroscopically.
Each year class declines exponentially and mortality rate fluctuates widely among year classes. The mean mortality rate ranges from 0.4 to 0.8 per month. Abundance of juveniles settling in the fishing ground also varies and no significant correlation is found between it and the subsequent mortality. The relative strength of each year class depends on the rate of reduction during about 6 months after it is produced, and would be controlled primarily by the fluctuation in mortality after settling rather than the heavy reduction during the pelagic life.抄録全体を表示PDF形式でダウンロード (244K) -
吉越 一馬1988 年 54 巻 2 号 p. 197-202
発行日: 1988/02/25
公開日: 2008/02/29
ジャーナル フリーThe mid-gut epithelium in the metasome consists of two kinds of epithelial cells, strongly vacuolated cells and non-vacuolated cuboidal or columnar cells. The vacuolated cells are charac-terized by prominent endocytosis, suggesting both absorptive and digestive functions. The non-vacuolated cells possess well developed microvilli and plentiful cytoplasmic organelles, particularly the conspicuous granular endoplasmic reticulum, Golgi complexes, and numerous lysosomal vacuoles, suggesting both absorptive and secretory functions. The mid-gut epithelium in the urosome consists of rather flattened non-vacuolated cells, the primary function of which is pro-bably absorption. The mid-gut epithelial cells exhibit various ultrastructural features depending largely on their maturation stages and functional conditions.抄録全体を表示PDF形式でダウンロード (3017K) -
吉越 一馬1988 年 54 巻 2 号 p. 203-207
発行日: 1988/02/25
公開日: 2008/02/29
ジャーナル フリーThe absorptive function of the alimentary canal of Tigriopus japonicus was investigated using lipids, saccharated iron oxide, and ferritin as tracers. Light and electron microscopic examinations revealed that nutritive substances were absorbed only in the mid-gut. Lipids were absorbed by the non-vacuolated cells by means of transmembrane absorption and accumulated in lipid vacuoles of the non-vacuolated cells and lipid storing tissues of the body. Positive Berlin blue reaction by absorbed iron was found in all the mid-gut epithelial cells. Ferritin was absorbed only by the vacuolated cells by means of endocytosis. These tracer substances were found to be absorbed more actively in the mid-gut in the metasome than that in the urosome. These results indicate that there are differences in mode and degree of absorption between the mid-gut in the metasome and that in the urosome.抄録全体を表示PDF形式でダウンロード (2386K) -
三谷 勇1988 年 54 巻 2 号 p. 209-214
発行日: 1988/02/25
公開日: 2008/02/29
ジャーナル フリーIn the present paper, the author tried to clarify the arrival property and the composition of a school using the daily growth rings of Japanese anchovy larvae Engraulis japonica in field-collected samples. As a result, the relationship between the number of the daily growth rings (N) and total length (L) of anchovy larvae was shown as the following regression line. N=1.64L-12.94
Daily abundance by the hatching day of Japanese anchovy larvae was appeared in large quantities with a periodicity of 3.8 days.
The daily ages (the days elapsed after hatching) of one large school were in the range of 18 to 62 days with an average of 37 days. The daily age arriving first in the Shirasu fishery ground was 18 days on the average and the earliest age was 12 days. The abundance of anchovy larvae of 20 to 24 daily ages showed a highest frequency at the beginning of August. From this time, this abundance showed the tendency to decrease until the end of September.
Comparing the growth of two larvae schools of anchovy larvae of 25-29 daily ages early in August, total length of anchovy larvae belonging to the school of average 27.1 mm total length was 1.8 mm longer than that belonging to the school of average 37.1 mm total length. This difference was significant (t-test, 0.001 <p<0.01).抄録全体を表示PDF形式でダウンロード (418K) -
三谷 勇1988 年 54 巻 2 号 p. 215-219
発行日: 1988/02/25
公開日: 2008/02/29
ジャーナル フリーDistribution pattern and abundance of cyclopoid copepods belonging to the genus Oithona were studied on the basis of 648 samples collected every 3 or 4 days from July to October, 1984 at 18 stations in Shirasu fishing ground off Hiratsuka in Sagami Bay. Samplings were made in both surface and bottom layers at each station. O. davisae is the most dominant species, comprising 90-100 percent of a total catch of Oithona in number from late July to the middle of September and 70-90 percent from late September to October. The density of Oithona in the bottom layer was about 4 times as high as that at the surface. The bottom densities showed a seasonal change, highest in late July, 425 inds/l ont he average (range 104-1073), at a level of 100-250 inds/l through August, below 100 inds/l in September, and below 50 inds/l in October. O. davisae is abundantly distributed in the bottom waters of the salinity range, 30-33% in the area shallower than 10m deep whose surface layer is usually affected by the water from Sagami River. It is suggested that its habitat overlaps with that of Shirasu and that O. davisae is important as a food of Shirasu.抄録全体を表示PDF形式でダウンロード (422K) -
小池 篤, 松田 皎1988 年 54 巻 2 号 p. 221-227
発行日: 1988/02/25
公開日: 2008/02/29
ジャーナル フリーThe experimental operations concerning the catching efficiency and the fish selectivity for bottom gillnet and trammel net were examined with 3 different mesh sizes and 3 different slack-nesses (the ratio of the height of inner net to that of outer net) in the Tokyo Port during 1981 to 1982.
The results obtained are summarized as follows:
1) The catch pattern of gizzard shad Clupanodon punctatus, sardine Sardinops melanostictus, and big eyed herring Herklotsichthys zunasi changes due to difference of mesh size of inner net.
2) The slackness of trammel net seems to affect to some degree the catches, while in the case where the mesh size of inner net is suitable for the size of fish, the slackness of inner net does not affect the catches of trammel net so much.
3) In the case where both the mesh size of inner net of trammel net and the mesh size of bottom gillnet are suitable for the size of fish, it seems that the catching efficiency of gizzard shad by bottom gillnet exceeds that by trammel net.
4) It follows from the selection curves of trammel net and bottom gillnet obtained by this experiment that when the slackness is 1.1, the sharpness of selection curve for the trammel net has the same tendency as that of the bottom gillnet. In the case where the slackness is more than 1.5, it is expected that the larger size of fish is caught more easily by trammel net than by bottom gillnet.
5) The selection curve of the trammel net has the same character as that of bottom gillnet. This means that the smaller size of fish is selected severely by the mesh sizes.抄録全体を表示PDF形式でダウンロード (420K) -
池田 至, 細川 秀毅, 示野 貞夫, 竹田 正彦1988 年 54 巻 2 号 p. 229-233
発行日: 1988/02/25
公開日: 2008/02/29
ジャーナル フリーThe present investigation was conducted to identify the feeding stimulants for jack mackerel Trachurus japonicus by a bioassay method using the synthetic extract, based upon analysis of jack mackerel muscle. The purified casein basal diet flavored with the synthetic extract was readily ingested by the jack mackerel, but the unflavored diet was not ingested at all. By a series of omission tests with the synthetic extract, the nucleotides group was most stimulatory in the three major groups (amino acids, nucleotides, and other bases) examined. Of the nucleotides examined, only inosine-5'-monophosphate (IMP) was highly stimulatory, but its activity was interfered with the presence of inosine, adenosine-5'-diphosphate or creatine. From these results, we concluded that IMP is the most effective feeding stimulant for jack mackerel in its muscle extract.抄録全体を表示PDF形式でダウンロード (404K) -
池田 至, 細川 秀毅, 示野 貞夫, 竹田 正彦1988 年 54 巻 2 号 p. 235-238
発行日: 1988/02/25
公開日: 2008/02/29
ジャーナル フリーIn order to obtain further information on the feeding stimulant for the jack mackerel Trachurus japonicus, a series of feeding test were conducted using the purified casein basal diets flavored with the synthetic extract containing major groups stimulating those of a krill extract. The feeding stimulant activity of test compounds was evaluated by a bioassay method.
The complete synthetic extract of krill possessed a remarkable feeding stimulant activity, although the activity was lower than that of the synthetic extract of jack mackerel reported pre-viously. Subdivision of the synthetic extract showed that the group of amino acids plus nucleotides was highly active, while the individual amino acids, nucleotides and other bases groups as well as the groups of amino acids plus other bases and nucleotides plus other bases were inherently in-active. Therefore, the feeding stimulant activity of synthetic extract of krill for the jack mackerel was considered to be due to the synergistic effect of amino acids plus nucleotides. Among 20 amino acids examined at a concentration of 5mmol/100g dry diet, only L-tryptophan was found to possess a feeding stimulant activity for the jack mackerel.抄録全体を表示PDF形式でダウンロード (343K) -
山口 勝己, 川又 睦, 村上 昌弘, 鴻巣 章二, ベンアモツ アミ1988 年 54 巻 2 号 p. 239-243
発行日: 1988/02/25
公開日: 2008/02/29
ジャーナル フリーExtractive nitrogenous constituents in a unicellular green microscopic halotolerant alga Dunaliella bardawil were investigated for the freeze-dried preparation. Total nitrogens of the 70% and 80% ethanolic extracts were determined to be 851mg and 798mg per 100g of the dried alga. The composition of nitrogenous components showed little difference between both extracts and was characterized by being rich in free amino acids, especially in glutamic acid, leucine, alanine, lysine, phenylalanine, valine, threonine, and arginine. Considerable amounts of low molecular peptides were also present. In the nucleotides and related compounds, small amounts of AMP and UMP together with fairly high levels of the corresponding nucleosides, adenosine and uridine, and lower levels of the bases, hypoxanthine and uracil, were detected. CMP was found to be rich but cytidine and cytosine were not present. No ω-betaines were found but homarine was abundant with a small amount of trigonelline.
The nitrogen of free amino acids and peptides was equivalent, accounting for approximately 90% of total nitrogen, followed by those of nucleotides and related compounds (7-8%) and betaines (1.5%). The sum total amounted to 95-103% of total nitrogen, indicating that the composition of extractive nitrogenous components of D. bardawil has almost completely been resolved.抄録全体を表示PDF形式でダウンロード (446K) -
丹羽 栄二, 陳 恩笙, 加納 哲, 中山 照雄1988 年 54 巻 2 号 p. 245-248
発行日: 1988/02/25
公開日: 2008/02/29
ジャーナル フリーThe cross-sectional area of elongated or compressed food gels can be corrected by equation, Ac=Aolα, where Ac is the cross-sectional area of the deformed gel, Ao is the original area, and α is the strain expressed by elongation ratio (elongated length divided by original length). Therefore, the stress-strain relationship for the food gel is expressed by equation, F/Ao=Eo(α-1)/α, where F is deformation force and Eo is initial Young's modulus. Within the range of strain applicable for usual food gel, a theoretical stress-strain curve plotted by the right-hand side of the second equation so closely resembles another curve plotted by the right-hand side of equation, F/Ao=Eo(α-α-2)/3 derived from the entropy elasticity theory that these curves are indistinguishable. Therefore, the entropy elasticity of the food gels is not always certified by the last equation alone.抄録全体を表示PDF形式でダウンロード (267K) -
丹羽 栄二, 陳 恩笙, 加納 哲, 中山 照雄1988 年 54 巻 2 号 p. 249-252
発行日: 1988/02/25
公開日: 2008/02/29
ジャーナル フリーThe effect of adiabatic deformation upon the temperature (cough-Joule effect) of food gels was studied. The food gels (1×1×1.6cm) were elongated or compressed to the strain of 0.1-0.3 using a food rheometer at the speed of 30cm/min and the room temperature of 22°C. The tem-perature change was detected on a differential thermistor thermometer designed here. The tem-perature was raised on the adiabatic elongation of the kamaboko, muscle of chicken and yellowfin tuna, and boiled wheat noodle but lowered on compression of the agar gel, corn starch gel, gelatin gel, kamaboko, kon-nyaku, and muscles of yellowfin tuna. The change in the temperature caused by the deformation was 0.1-0.5°C and almost proportional to the extent of the deformation.
The above thermal behavior of the food gels suggests that all of them are an entropy elastic body at around 22°C.抄録全体を表示PDF形式でダウンロード (313K) -
Kasthuri Venkateswaran, 橋本 秀夫1988 年 54 巻 2 号 p. 253-258
発行日: 1988/02/25
公開日: 2008/02/29
ジャーナル フリーA year long survey on the ecology of Salmonella and the correlation of bacterial indicators of pollution in the isolation of this enteric pathogen were studied. MPN procedure were employed for the enumeration of total viable counts, total coliforms, fecal coliforms and fecal streptococci in surface waters of riverine and marine biotopes of Fukuyama, Japan. A modified primary, nonselective, elevated temperature preenrichment procedure was used in detecting MPN indices of Salmonella. From the results, it could be suggested that bacterial indicators of pollution were not reliable as an index of microbial quality of aquatic system and emphasised that direct enumera-tion of Salmonella could serve as an indicator of the quality of water. Serological studies of 321 strains of Salmonella yielded 11 serotypes with one untypable strain. S. agona, S. champaign and S. litchfield were first isolated in Fukuyama aquatic environment. In addition, one new serotype viz. S. III b 58:z10:z53:Rz50 was first time reported during the present study.抄録全体を表示PDF形式でダウンロード (485K) -
佐伯 宏樹, 尾崎 弘忠, 野中 道夫, 関 伸夫, 新井 健一1988 年 54 巻 2 号 p. 259-264
発行日: 1988/02/25
公開日: 2008/02/29
ジャーナル フリーFive kinds of frozen surimi containing varied concentrations of CaCl2 (0-50mmol/kg) were prepared from Alaska pollack. The surimi was ground with 3% NaCl at the temperature below 8°C for 10 min. The salted paste thus obtained was incubated at 15°C or 30°C to induce setting (SUWARI). During the incubation, breaking stress (BS), solubility of protein in a medium containing SDS-urea-2-mercaptoethanol, and subunits composition of the soluble protein by SDS-PAGE were measured.
As a result, it was shown that the BS of the paste hardly increased and the protein in the paste remained fairly soluble with a setting at 15°C. On the other hand, at 30°C, the BS of the paste increased significantly and the protein in the paste turned into insoluble. In addition, the rate of decrease in myosin heavy chains (HC) in the pastes indicated that a cross-linking reaction of HC strongly occurred at 30°C but not at 15°C.
It was further found that the highest rates of increase in BS as well as of decrease in HC were obtained with the salted paste from the surimi containing 10-20mmol CaCl2 per kg. Decrease in HC in the paste containing 10 mmol CaCl2 proceeded three times faster than that of the paste without CaCl2.
These results indicate that CaCl2 in the salted paste may enhance the gel (KAMABOKO) formation by acceleration of cross-linking reaction between myosin HCs.抄録全体を表示PDF形式でダウンロード (521K) -
田中 宗彦, 木村 茂1988 年 54 巻 2 号 p. 265-270
発行日: 1988/02/25
公開日: 2008/02/29
ジャーナル フリーEffect of heat processing on fish meat in retort pouches has been examined in connection with its protein quality. Bigeye tuna and halibut meat were heat-processed at two different temperatures (115°C and 124°C) varying in F0 values from 8 to 32. At the F0 value of 8 or 21, non-specific degradation of peptide bonds in the fish meat proteins was observed by electrophoresis to occur more slightly at 124°C than at 115°C and their amino acid compositions were not signi-ficantly changed during the heat processing.
Glucose, glucose-6-phosphate, available lysine and in vitro digestibility of the fish meat were also determined in order to reveal the changes of protein quality from the standpoint of amino-carbonyl reaction. Losses of glucose, glucose-6-phosphate and available lysine followed the first order reaction kinetics during the heat processing, but were smaller at 124°C than at 115°C when compared at equivalent F0 values. On the other hand, in vitro digestibility of the fish meat decreased only slightly in the course of heat processing.
From these combined results, it was concluded that when compared at the equal lethality, the protein quality of heat-processed fish meat in retort pouches could be retained more effectively at 124°C than at 115°C and that at least no remarkable loss in protein quality was observed under the heat processing at 124°C with F0=8.抄録全体を表示PDF形式でダウンロード (1177K) -
中村 孝, 濱 洋一郎1988 年 54 巻 2 号 p. 271-275
発行日: 1988/02/25
公開日: 2008/02/29
ジャーナル フリーWe studied new conjugated carbonyls with a hydroxypentanone ring like that of prostaglandin and capable of producing reddish pigments λmax 510-520nm) by reaction with amino acids. The carbonyls derived from autoxidation of ethyl eicosapentaenoate were purified successively by column chromatography on Sephadex LH-20 and Silicagel 60, and by HPLC. Using GC-MS analysis, four out of the six carbonyls, predicted from the formation mechanism for prostaglandin-like substances, were identified to be 3-(5-hydroxy-3-oxo-2-pent-2-enylcyclopentyl)-2-propenal, 3-(2-ethyl-5-hydroxy-3-oxocyclopentyl)-2-propenal, ethyl 4-[2-(2-formylvinyl)-3-hydroxy-5-oxocyclo-pentyl]butanoate, and ethyl 7-[2-(2-formylvinyl)-3-hydroxy-5-oxocyclopentyl]hept-5-enoate.抄録全体を表示PDF形式でダウンロード (362K) -
青木 恭彦, 荒木 利芳, 北御 門学1988 年 54 巻 2 号 p. 277-281
発行日: 1988/02/25
公開日: 2008/02/29
ジャーナル フリーβ-1, 3-Xylanase was purified from the culture fluid of a marine bacterium, Vibrio sp. AX-4, by ammonium sulfate precipitation and successive column chromatographies. The final enzyme preparation appeared to be homogeneous on polyacrylamide gel electrophoresis. The enzyme had a molecular weight of 53, 000 daltons, a pI of 3.6, a pH optimum of 6.0 to 6.5, and was stable in a pH region from 4.5 to 10, and at temperatures below 40°C. The β-1, 3-Xylanase was an endo-type enzyme which degraded β-1, 3-xylan to yield xylose and xylooligosaccharides. The hydrolysis products from xylotriose were xylose and xylobiose. Xylotetraose was cleaved to xylose, xylotriose, and a small amount of xylobiose. The hydrolysis products from xylopentaose were mainly xylose and xylotetraose in addition to small amounts of xylobiose and xylotriose. The enzyme did not act on xylobiose, p-nitrophenyl-β-D-xyloside, and β-1, 4-xylan.抄録全体を表示PDF形式でダウンロード (1986K) -
小畠 渥, 土井 敏男, 小野 達也1988 年 54 巻 2 号 p. 283-288
発行日: 1988/02/25
公開日: 2008/02/29
ジャーナル フリーIn order to elucidate the degradation of inosinic acid (IMP) in the dark muscle of fish, the levels of adenine nucleotides and their related compounds were compared in the white and dark muscles of yellowtail Seriola quinqueradiata and in common mackerel Scomber japonicas during iced storage.
The struggling of 30 minutes before death affected the degradation rate of IMP in the dark muscle of yellowtail, while it did not affect in the white muscle. During iced storage, the degrada-tion of IMP proceeded very rapidly in the dark muscle of common mackerel.
IMP was degraded optimally at pH6 and pH8 in muscle homogenates of common mackerel. The activity in the dark muscle homogenate at pH6 was 5 times higher than that of the white muscle homogenate, whereas the activity at pH8 was nearly the same in both muscle homogenates. The fact that the high activity at pH6 was present in the supernatant of the dark muscle homo-genate indicated that this enzyme is easily soluble in water. In view of these findings, the fact that the pH of red meat fish such as mackerel falls quickly to around 6 after death suggests that the enzyme activity is mainly responsible for the rapid IMP degradation in the dark muscle.抄録全体を表示PDF形式でダウンロード (426K) -
小畠 渥, 冨田 公彦1988 年 54 巻 2 号 p. 289-292
発行日: 1988/02/25
公開日: 2008/02/29
ジャーナル フリーIt has been shown that inosinic acid (IMP) hydrolyzing enzyme has high activity at pH 6.0 in the dark muscle of common mackerel Scomber japonicas and is easily soluble in water. This suggests the possibility that the enzyme in the dark muscle may affect the degradation of IMP in the white muscle of common mackerel. It was found that the IMP degradation in the white muscle homogenate was accelerated by mixing the dark muscle homogenate during a 4 days period of storage in ice. A similar phenomenon was also clearly observed when the minced white muscle was mixed with 10% of minced dark muscle during a 7 days period of storage in ice. After 8 days of storage in ice, when the contents of ATP-related compounds in the white muscle of common mackerel were determined in the fillets with and without the dark muscle, it was observed that IMP was slightly higher and inosine was slightly lower in the fillet without the dark muscle than in the fillet with the dark muscle. These results strongly indicate that the enzyme of the dark muscle affected the degradation of IMP in the white muscle of common mackerel.抄録全体を表示PDF形式でダウンロード (265K) -
手島 新一, 金沢 昭夫, 嶋元 隆司1988 年 54 巻 2 号 p. 293-297
発行日: 1988/02/25
公開日: 2008/02/29
ジャーナル フリーhe sterol and fatty acid profiles in the bivalve Mactra chinensis were investigated for the hepatopancreas, gonad, mantle, gill, adductor muscle, and remainder. In all the organs and tissues, the major sterols were cholesterol (31.8-42.4%of total sterols), 24-methylcholesta-5, 22-dienol (17.5%), 24-methylenecholesterol (10.2-19.8%), cholesta-5, 22E-dienol (8.0-11.8%), and 24-methylcholest-5-enol (2.0-7.6%).The distribution of these sterols in the bivalve appeared to be uniform among the organs and tissues examined. This suggests that dietary sterols are not preferentially assimilated by this bivalve.
The fatty acid profile of the hepatopancreas bore a resemblance to that of the gonad but differed from those of other organs and tissues. In the females, the hepatopancreas and gonad contained higher proportions of 14:0 and 20:5ω3 and lower proportions of 22:6ω3 than other organs and tissues.抄録全体を表示PDF形式でダウンロード (365K) -
森井 秀昭, Donald C. Cann, Lesley Y. Taylor1988 年 54 巻 2 号 p. 299-305
発行日: 1988/02/25
公開日: 2008/02/29
ジャーナル フリーThe present work was carried out to investigate the role of luminous bacteria, particularly Photobacterium spp, in relation to histamine formation in different parts of the body when mac-kerel are stored at low temperatures.
In the viscera of mackerel, Photobacterium phosphoreum increased but Photobacterium leiognathi decreased during subsequent storage in ice and at 10°C. In the skin, only P. phosphoreum was isolated during storage at 10°C, and comprised 33.2% of the flora. In the inner muscle, luminous bacteria were not detected and total viable counts (TVC) were extremely low. Increase of histamine during storage at 10°C was high in the outer muscle and viscera of fish but low in the inner muscle of fish separated from the viscera. The relationship between TVC with luminous bacteria were not detected and histamine content never correlated in every body part. It is, however, apparent that P. phosphoreum plays a part in histamine formation in stored fish. Moreover, strains of P. phosphoreum isolated from mackerel form large amounts of histamine during incubation in pure culture in ice.
It is considered that histamine found in the inner muscle of scombroid fish may be formed principally by diffusion from the viscera and body surface of mackerel.抄録全体を表示PDF形式でダウンロード (531K) -
邱 思魁, 鴻巣 章二1988 年 54 巻 2 号 p. 307-313
発行日: 1988/02/25
公開日: 2008/02/29
ジャーナル フリーFour samples from different stages of the dried mullet roe processing were analyzed in detail for extractive components as well as proximate composition to correlate their changes with the formation of its characteristic flavor during the processing.
The protein and lipid contents declined slightly during the processing, while the ash content increased considerably in the salting process. The extractive nitrogen increased continuously throughout the processing, but the increase in the sun-drying process was more pronounced than in the other processes.
Among the changes in content of various nitrogenous and nonnitrogenous extractive con-stituents, those of the free amino acids were the most remarkable; most of them continued to increase during the processing, but the increasing rate was much higher in the sun-drying process than in the preceding processes as was the case for extractive nitrogen. The sum of free amino acid contents in the raw material was doubled in the final product. It is noteworthy that the increments of free alanine, glutamic acid, valine, glycine, arginine, and methionine, which have been reported to be taste-active in some seafoods, were prominent.抄録全体を表示PDF形式でダウンロード (541K) -
笠原 賀代子, 西堀 幸吉1988 年 54 巻 2 号 p. 315-317
発行日: 1988/02/25
公開日: 2008/02/29
ジャーナル フリーTo clarify the suppressing effect of perilla for fishy odor, the volatile components of the sardine boiled with pickled “ume”, soy sauce and perilla were studied by comparing them with that of the sardine boiled with pickled “ume” and soy sauce.
By sensory test, it was found that the fishy odor was distinctly controlled by the addition of perilla.
Six carbonyls (acetaldehyde, propionaldehyde, isobutyraldehyde, isovaleraldehyde, benzaldehyde and perillaldehyde), two alcohols (ethyl alcohol and 1-penten-3-ol) and limonene were identified in the head-space volatiles of the sardine boiled with pickled “ume”, soy sauce and perilla by gas chromatography and gas chromatography-mass spectrometry. But perillaldehyde and limonene of these components were not identified in the volatiles of the sardine boiled with pickled “ume” and soy sauce, and were caused by perilla. By sensory test on the odor of the sardine boiled with pickled “ume”, soy sauce, authentic perillaldehyde and limonene, it was confirmed that perillaldehyde greatly contributed to mask the odor specific for the boiled sardine, but limonene didn't play an important part to mask the fishy odor.抄録全体を表示PDF形式でダウンロード (246K) -
長澤 和也1988 年 54 巻 2 号 p. 319
発行日: 1988/02/25
公開日: 2008/02/29
ジャーナル フリーPDF形式でダウンロード (955K) -
桜井 新太郎, 村地 四郎, 難波 憲二1988 年 54 巻 2 号 p. 321
発行日: 1988/02/25
公開日: 2008/02/29
ジャーナル フリーPDF形式でダウンロード (919K) -
1988 年 54 巻 2 号 p. 326a
発行日: 1988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 (19K) -
1988 年 54 巻 2 号 p. 326b
発行日: 1988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 (19K)
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