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Volume 56, Issue 4
Displaying 1-26 of 26 articles from this issue
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Tadanobu Machii, Yukio Nose1990 Volume 56 Issue 4 Pages 557-562
Published: 1990
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSThe mechanical properties with factors of forces (tension; F and drag; D), velocity (v)and distanc (s), in a special operation were studied. The special operation was done at both the pursing and the hauling stage by pulling one end of the purse line while fixing the other end. The mechanical properties at the equilibrium condition of the force were expressed as follows: in the pursing stage (suffix “1”) as; η1=e-2πμ1, F1=Fω cos⊗1, D1=2πη1Fω cos ⊗1, v1=(Vωcos⊗1)/(2πη1) and S1=(Vωcos⊗1/2πη1)t, where ⊗1=sin-1(W/Fω), and in the hauling stage (suffix “2”), in cas ⊗2=π/2, as;η2=(1+e-πμ2)/2, F2=Fω, D2=2πη2Fω-W, v2=Vω/(2η2)and s2=(Vω/2η2)(t-t1), where ⊗2=sin-1 {(D2+W)/Fω}. η1 and η2 are the mechanical efficiencies between the purse line and the ring, μ1 and μ2 are the kinetic friction coefficients between the purse line and the ring, Fω is the tension of the winch, W is the weight in water of the fishing gear, Vω is the velocity of the winch, and t1 and t2 are the time lapses during the fishing operations. If μi, μ2, Fω, W, Vω, t1 and t2 are given as known constants, each factor of the mechanical properties can be calculated.View full abstractDownload PDF (385K) -
Tadanobu Machii, Yukio Nose1990 Volume 56 Issue 4 Pages 563-567
Published: 1990
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSThe mechanical properties of a Peruvian small purse seine at a standard operation (tension of winch; Fw=367 kgw and velocity of winch; Vw=0.52m/s) and at an equilibrium condition of the force were determined. A 13 gross ton small purse seiner was utilized for the study. A standard size purse seine was constructed in accordance with the size of the fishing boat. The principal dimensions of the net are 123 fathoms of the float line and 13.3 fathoms of net height with a rectangular shape. Mechanical properties (tension; F, drag; D, velocity; v, and distance; s) were obtained during the pursing stage (suffix “1”); F1=140 kgw, D1=478 kgw, v1=0.233m/S, and s1=39.8 m, and the hauling stage (suffix “2”); F2=367 kgw, D2=289 kgw, v2=0.363m/s, and s2=24.3m. The results were confirmed to be reasonable by measured values of time lapse of a real fishing operation at sea. The results were further confirmed by examining the schematic diagram of tension. The drag coefficient obtained at the hauling stage showed K2=7.58, while k=8 in the case of the trawl obtained by Koyama.View full abstractDownload PDF (395K) -
Ratu Siti Aliah, Kosaku Yamaoka, Yoshikazu Inada, Nobuhiko Taniguchi1990 Volume 56 Issue 4 Pages 569-575
Published: 1990
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSThe retina, optic tectum and trunk kidney of diploid and triploid ayu Plecoglossus altivelis were examined histologically. The differences between the two ploidies in sound and light sen-sitivity were also observed. No difference was found in the size of the organs between diploids and triploids. Histologically, the nucleus and cell in diploids were larger in number and smaller in size than those in triploids, Physiologically, triploids have a lower sensitivity to both sound and light than diploids.View full abstractDownload PDF (2474K) -
Megumi Minagawa1990 Volume 56 Issue 4 Pages 577-589
Published: 1990
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSThe complete larval development of the red frog crab Ranina ranina under laboratory conditions is described and illustrated. Zoeal characters of this species are compared with previously reported ones, and morphological differences of megalopas in the family Raninidae are discussed.
This species is proved to have 7 or 8 zoeal instars and one meaglopal instar. Morphological differences among individuals in the same instar were observed from instar VI, in which two different features were observed on mandibular palp and the endopod of 3rd maxillipeds. Of the 7th instar zoeas about 19% showed that several body parts, such as antennular peduncle, 2nd maxilliped and pleopods, were morphologically advanced, like the 8th instar zoeas. It is so-called ac-celerated development, because they seem to metamorphose directly to megalopas by omitting instar VIII.View full abstractDownload PDF (969K) -
Shigehisa Yamasaki, Hachiro Hirata1990 Volume 56 Issue 4 Pages 591-594
Published: 1990
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSProfile of food consumption and filtration rate of rotifer in relation to food Nannochlo-ropsis sp. density was observed. In addition, the feeding activity was analysed on the bases of balance of energy supply by food consumption and energy consumption by metabolism, especially at lower food density.
Food consumption rate increased in proportion to food density at the density below 3×106 cells/ml. The rate was maintained at higher densities. Maximum filtration rate was observed at the food density of about 0.3×106 ?? 0.5×106 cells/ml, with accelerated and gradual decreases at food density below and above this level, respectively. Rapid decrease of filtration rate at food density below 0.3×106 cells/ml is closely related to the equilibrium between energy supply and consumption.View full abstractDownload PDF (354K) -
Kazuya Taniguchi1990 Volume 56 Issue 4 Pages 595-597
Published: 1990
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSThe population density of newly germinated plants of Eisenia bicyclis was monitored in the populations where the density of adult plants was artificially controlled, in Tomari-Hama, Oshika Peninsula, Miyagi Prefecture from June 1986 through June 1989. At the site where adult plants were thinned, the rate of recruitment was conspicuously high even in the years when the recruitment was low in the control site, and the considerable year class was established after two years. It seemed that artificial control of population density, less than five plants/m2 by thinning out adult plants older than four years, is effective for high recruitment.View full abstractDownload PDF (260K) -
Yukihiro Osumi, Katsuhiro Harada, Norio Fukuda, Hideomi Amano, Hiroyuk ...1990 Volume 56 Issue 4 Pages 599-605
Published: 1990
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSThe changes in the flavor of dried and toasted laver Porphyra spp. stored over three months were examined by focusing on the changes in three volatile sulfur compounds, hydrogen sulfide (H2S), methyl mercaptan (MM) and dimethyl sulfide (DMS) monitored by gas chromatography.
In dried laver with 8% moisture content, the decline of H2S and DMS and the icnrease of MM were negligible only when stored at -30°C with air or at 5°C with nitrogen gas or an oxygen ab-sorber. When the moisture content declined to 4.5%, changes in the H2S and MM levels were minimized by the nitrogen gas and by the oxygen absorber at both 5° and 25°C. DMS, however, increased with nitrogen gas at both 5° and 25°C.
In toasted laver, the levels of the three compounds were well preserved when stored at 5°C with nitrogen gas or an oxygen absorber. At 25°C with nitrogen gas or an oxygen absorber, how-ever, H2S and MM declined moderately. Meanwhile DMS was well preserved, resulting in the maintenance of good flavor.
Therefore, the storage of all nori products at 5°C with nitrogen gas or an oxygen absorber is recommended.View full abstractDownload PDF (486K) -
Katsuhiro Harada, Yukihiro Osumi, Norio Fukuda, Hideomi Amano, Hiroyuk ...1990 Volume 56 Issue 4 Pages 607-612
Published: 1990
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSInfluences of moisture content, temperature and in-package gas on the quality change of dried laver 'Nari', Porphyra spp., during storage were examined for three months taking total free amino acid and four major free amino acids such as taurine, glutamic acid, alanine and aspartic acid as parameters.
The deterioration of quality was accelerated with an increase in moisture content. In the dried laver with 9.5%and 10.5%moisture content stored at 25°C, the amino acid level declined, but not if dehydrated to less than 4.5%rmoisture content. The influence of temperature was negligible when the moisture content was controlled at less than 4.5%. Nitrogen gas sealing was very effective in maintaining the amino acid levels at not only 4.5% moisture content but also 9.5% at 25°C.Therefore, nori product with 4.5% moisture content can be maintained in excellent quality when stored with nitrogen gas at below 5°C.View full abstractDownload PDF (391K) -
Akihide Takiguchi, Hitoshi Aminaka1990 Volume 56 Issue 4 Pages 613-618
Published: 1990
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSOxidation and hydrolysis of lipids and autolysis in salted mackerel Scomber japonicus were investigated. Filleted mackerel which had been salted for 10 days were divided into two groups. One of them was not packaged, the other was packaged with plastic film along with an oxygen absorber, both were stored for 56 days at ambient temperature.
During the 10 days of salting, the peroxide value (POV) of lipid of the mackerel increased. However, the oxidized acid content and the fatty acid composition of the lipid did not change during the 10-day salting period. The bulk of polar lipid was hydrolyzed to release free fatty acids during salting. Contents of free amino acids in the muscle increased in varying extents due to autolysis, with some exceptional cases. Histidine and taurine decreased in the contents in the first 7 days of salting.
During storage for 56 days, moisture content in the non-packaged salted product decreased from 49% to 39%, while that in the packaged salted one remained unchanged. Lipid oxidation in the non-packaged product proceeded rapidly as judged by POV, oxidized acid content. Highly unsaturated fatty acids of lipid decreased in amount. But the packaged product underwent little lipid oxidation. Total extractive nitrogen and free amino acid contents increased slowly in the non-packaged product, but rapidly in the packaged one. These findings, show that autolysis in the salted mackerel proceeds rapidly during storage at an ambient temperature, but is inhibited markedly when the moisture content of the product decreases to some extent due to drying.View full abstractDownload PDF (445K) -
Kayoko Kasahara, Mayumi Itaya, Kokichi Nishibori1990 Volume 56 Issue 4 Pages 619-623
Published: 1990
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSThe ways that soysauce suppressed sardine odor in “mirin-boshi” were studied by a combination of sensory test, gas chromatography and gas chromatography-mass spectrometry.
By a sensory test, it was found that the fishy odor of“mirin-boshi”flavored with mirin was not affected, but that flavored with mirin containing soysauce was depressed.
To elucidate the suppression effect on fishy odor due to the addition of soysauce, the vola-tile components of roasted salt-dried sardine (sample 1), “mirin-boshi” flavored with mirin (sample 2) and “mirin-boshi”flavored with mirin containing soysauce (sample 3) were analyzed and compared with each other. Gas-chromatographic patterns of volatile fishy components of sample 1, 2, and 3 were essentially the same. However, ethyl acetate, isobutyl alcohol, n-butyl alcohol, isoamyl alcohol, phenethyl alcohol, 4-ethylguaiacol and 2-acetylpyrrole were found to be specific to sample 3, they were confirmed to be derived from soysauce.
The effect of the addition of the above seven authentic compounds on fishy odor was then examined by a sensory test.
It seemed that phenethyl alcohol, 4-ethylguaiacol and 2-acetylpyrrole greatly contributed to mask the odor of sardine.View full abstractDownload PDF (323K) -
Yuji Kawai, Hiroe Hirayama, Mutsuo Hatano1990 Volume 56 Issue 4 Pages 625-632
Published: 1990
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSThe emulsifying ability of muscle proteins of spawning chum salmon (skin color; dark) caught upstream was compared with that of pre-spawning chum salmon (skin color; bright) caught at the coastal sea.
The extractability of muscle protein was greater at a NaCl concentration above 0.3M in the extractant for pre-spawning salmon and at that above 0.2M for spawning salmon. Emulsifying ability of muscle homogenate increased with the amount of extracted protein, the solubility of myofibrillar protein (Mf-P), and the ratio of Mf-P to total soluble protein. Both Mf-P and sarcoplasmic protein (Sp-P) of spawning fish appeared to have more emulsifying ability than those of pre-spawning fish. The difference of emulsifying ability between Mf-P and Sp-P depended on their physicochemical properties: hydrophobicity, SH group content and viscosity. The excellent emulsifying ability of spawning fish muscle can be attributed to the molecular changes of muscle protein induced by a high protease activity present in the muscle.View full abstractDownload PDF (589K) -
Toshiki Nakano, Ema Ito, Takayuki Nakagawa, Fumio Nagayama1990 Volume 56 Issue 4 Pages 633-639
Published: 1990
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSActivities of inosine (HxR)-decomposing enzymes (purine nucleoside phospholylase and HxR nucleosidase) in the muscle of twenty four species of aquatic animals were compared. The enzyme activities in HxR accumulating species were very low. On the other hand, the activities in hypoxanthine (Hx) accumulating species were generally higher in the absence than in the presence of phosphate. Some species of plaice, squid and octopus showed relative-ly higher activity. The activity of common squid enzyme was the highest of the species examined. In the absence of phosphate, the pH optima of the activity of sand dab and common squid enzymes were found to be around 8.5 and 6.5, respectively. The Km values for HxR of sand dab and common squid enzymes were 5.72×10-4 and 1.59×10-4M, respectively. Although the sand dab enzyme was remarkably depressed by phosphate, the common squid enzyme was not affected. HxR nucleosidase of fishes was activated three times as high as the ordinary level by 0.5mM Ca2+, while the molluscan enzyme was not affected by Ca2+.View full abstractDownload PDF (475K) -
Seiichi Hayashi, Zentaro Ooshiro, Yoshito Tanaka, Hiroshi Okamoto1990 Volume 56 Issue 4 Pages 641-649
Published: 1990
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSAfter a single-step density gradient ultracentrifugation of eel serum, distribution of retinol was investigated. Proteins of density above 1.21g/ml contained 65% of whole serum retinol, and high density lipoprotein and very low density lipoprotein contained 18 and 5%, respectively. Retinol-binding protein (RBP) was purified from proteins of density above 1.21g/ml using DEAE-TOYOPEARL, TOYOPEARL HW-50, and polyacrylamidegel electrophoresis (PAGE). When PAGE of partially purified RBP obtained from rechromatography of DEAE-TOYOPEARL was performed in the absence of sodium lauryl sulfate (SDS) and 2-mercaptoethanol, holo-RBP and apo-RBP were separated. Molecular weight of RBP was determined by SDS-PAGE to be 21, 000 to 22, 000 and amino acid composition of RBP was comparable to that of human RBP.View full abstractDownload PDF (2465K) -
Takao Matsuno, Masaaki Katsuyama, Yoshihiro Ikuno, Eiji Yamashita, Bon ...1990 Volume 56 Issue 4 Pages 651-654
Published: 1990
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSThe carotenoids in the integuments of Siniperca scherzeri (Kouraiketsugyo in Japanese) which belongs to the division percichthyes and is a native fresh-water fish of the Republic of Korea were investigated.
Tunaxanthin believed to be a characteristic carotenoid of marine fish was a major carotenoid (35.1% of the total carotenoid) and consisted of eight stereoisomers i.e. tunaxanthin A, B, C, D, E, G, H, and I. Therefore, the assumption that tunaxanthin might be a chemical indicator in the division percichthyes has been proved by the present investigation.
Lutein F was first isolated in fresh-water fish.
(6R, 6'R)-, (6R, 6'S: meso)-, and (6S, 6'S)-ε, ε-carotene-3, 3'-dione as a key intermediate in reductive metabolic pathway of astaxanthin to tunaxanthin in fish were isolated along with (3R, 3'R)-, (3R, 3'S: meso)- and (3S, 3'S)-zeaxanthin, and (3R, 3'R)-, (3R, 3'S: meso)-, and (3S, 3'S)-astaxanthin. Accordingly, the presence of the reductive metabolic pathways of three stereoisomers of astaxanthin into tunaxanthin A, B, C, D, E, G, H, and I via three stereoisomers of zeaxanthin, and three stereoisomers of ε, ε-carotene-3, 3'-dione has been demonstrated in S. scherzeri.View full abstractDownload PDF (261K) -
Takayuki Nishio, Yuzaburo Ishida1990 Volume 56 Issue 4 Pages 655-661
Published: 1990
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSSiderophore-producing activity of heterotrophic bacteria isolated from sediments of a small lagoon by Lake Biwa was examined by bioassay with siderophore auxotrophs. About a half of the heterotrophic bacteria exhibited siderophore producing activity and there were not so much differences in the presence of siderophore-producing bacteria between in the surface layer of the sediment and in the subsurface layer, even though the concentration of ferrous iron in these sedi-ments was different. Though the concentration of ferrous iron in the interstitial water seemed sufficient to repress the siderophore production by these bacteria, siderophore was detected in the interstitial water of the sediment when assayed by hyroxamate suxotroph Arthrobacter flavescens JG-9 after extracted the siderophore from interstitial water.View full abstractDownload PDF (1198K) -
Kenta Mori, Takao Ojima, Kiyoyoshi Nishita1990 Volume 56 Issue 4 Pages 663-670
Published: 1990
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSKCI concentration dependence of the Mg-ATPase activity of akazara scallop myosin showed a characteristic minimum at ar around 0.2m KCI. The minimun disappeared when ptotease digests of the myosin, HMM and Sl were used.
on the other hand, the KCl concentrations where myosin filaments disassembled and the minimum of ATPase activity was observed were both shifted from O.2m to O.03m by the addition of 1.5m sucrose. Moreover, the filament sizes became shorter on the addition of sucrose, as confirmed by electron microscopic observation.
These results strongly suggest that the phenomenon showing the characteristic minimum of KCI concentration dependence of the Mg-ATPase activity is closely related to the filament form-ing ability of myosin.View full abstractDownload PDF (2559K) -
Moritsugu Hamada1990 Volume 56 Issue 4 Pages 671-677
Published: 1990
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSEffects of the extraction conditions, the concentration methods and the kinds of shark on the physical properties of shark-skin gelatin gel: such as viscosity, melting and gelling temperatures, and gel strength, were investigated in order to determine suitable processing conditions for the gelatin. The skins of Walbeehm's sharpnose shark, white shark, ground shark, and blue shark were treated by liming for two weeks. Four kinds of limed shark-skin were separately heated in water by varying both heating temperatures (60-90°C) and heating periods (20 min-3h). The amount of extracted gelatin increased as the temperature increased and as the heating period was extended. Gelatin extract obtained at 70°C for 1.5h was divided into three portions. They were separately submitted to three different concentrating or precipitating methods; heating under reduced pressure (method A), lyophilization (method B), or precipitation with the addition of ethanol (method C). From the results of melting and gelling temperatures, and gel strength of the gelatin gels, method C was far superior to the others for obtaining gelatin from the gelatin extract. In method C, physical properties of the gel obtained by fractional precipitation with ethanol were reduced as the concentration of ethanol was increased. Based on the type of shark, the superiority of the physical properties of the gel was in the order of Walbeehm's sharpnose shark, white shark, ground shark, and blue shark. Physical properties of the gel from Walbeehm's sharpnose shark obtained by method C were far superior to those of commercially available cooking gelatin gel.View full abstractDownload PDF (447K) -
Yoshiyuki Kumazawa, Ken-ichi Arai1990 Volume 56 Issue 4 Pages 679-686
Published: 1990
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSCarp myosin B (MB) was heated at 35°C with 0.5-2.0M KCl or NaCl in the presence of 0-1.0M sorbitol, and the first order rate constants (KD) for inactivation of Ca-ATPase were estimated. The KD increased proportionally with increasing the concentration of salt from 0.5 to 1.5M, although the values with KCl were lower than that with NaCl at the concentration over each 1.0M. As the concentration (0-1.0M) of sorbitol was increased, the KD for either of the salts decreased.
During treatment of MB with 2.0M salt in the presence of 0-1.0M sorbitol at 10°C, changes in viscosity and various ATPase activities were measured. The decrease in the viscosity with NaCl was larger than that with KCl. The decrease in Mg-ATPase activity and increase in EDTA-ATPase activity by NaCl were larger than that those with KCl. As the concentration (0-1.0M) of sorbitol increased, the rates of decrease in viscosity and changes in such ATPase activities were both suppressed.
The results suggested that the rate of dissociation of carp MB into actin and myosin induced by NaCl was relatively larger than that by KCl; the copresence of sorbitol suppressed these changes in MB.View full abstractDownload PDF (594K) -
Tsuyosi Ito, Nagayosi Kitada, Norihiko Yamada, Nobuo Seki, Ken-ichi Ar ...1990 Volume 56 Issue 4 Pages 687-693
Published: 1990
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSThree types of Alaska pollack meat (fillet, mince, and surimi) were soaked in 3M NaCl (pH 7.0) solution at 4°C. During soaking, NaCl concentration, gel strength, and biochemical properties such as myofibrillar Ca-ATPase total activity along with myosin heavy chain content of meat were measured. Changing rates of these indicates were also examined.
The increase in NaCl concentration of meat to give 0.8M caused the increase in gel strength of meat, accompanied by the formation of cross-linked myosin heavy chain in it. The changes in gel strength and myosin heavy chain of surimi induced by the soaking proceeded faster than in the other two types of meat. The relatively high content of intact myosin in surimi was presumed to be responsible for these faster changes.
A series of these results was very similar to the case of salted meat paste induced by setting in a process of producing kamaboko gel.View full abstractDownload PDF (1480K) -
Yoshio Onoue, Muhammad Shahidul Haq, Koji Nozawa1990 Volume 56 Issue 4 Pages 695
Published: 1990
Released on J-STAGE: February 29, 2008
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Michiyo Murata, Morihiko Sakaguchi, Tetsuji Shimizu, Hajime Eguchi1990 Volume 56 Issue 4 Pages 697
Published: 1990
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSDownload PDF (122K) -
Gunzo Kawamura, Takayuki Aramaki, Iwao Shinmura, Toshiharu Yotsumoto1990 Volume 56 Issue 4 Pages 699
Published: 1990
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSDownload PDF (114K) -
Haruo Sugita, Chihiro Miyajima, Yoshiaki Deguchi1990 Volume 56 Issue 4 Pages 701
Published: 1990
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSDownload PDF (116K) -
Yasuo Mugiya1990 Volume 56 Issue 4 Pages 703
Published: 1990
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSDownload PDF (110K) -
Takashi Matsui, Shuichi Taketsugu, Hideo Sato, Kunio Yamamori, Kentaro ...1990 Volume 56 Issue 4 Pages 705
Published: 1990
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSDownload PDF (113K) -
1990 Volume 56 Issue 4 Pages 711
Published: 1990
Released on J-STAGE: April 21, 2008
JOURNAL FREE ACCESSDownload PDF (34K)
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