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Volume 66 (2000)
- Issue 6 Pages 969-
- Issue 5 Pages 791-
- Issue 4 Pages 603-
- Issue 3 Pages 372-
- Issue 2 Pages 195-
- Issue 1 Pages 1-
Volume 66, Issue 6
Displaying 1-15 of 15 articles from this issue
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Tsutomu Sadakata2000 Volume 66 Issue 6 Pages 969-976
Published: November 15, 2000
Released on J-STAGE: February 01, 2008
JOURNAL FREE ACCESSThe vertical distribution and migration of the Northern Shrimp were analyzed by samples caught in different depths throughout a year. This paper clarified the life history of the Northern Shrimp together with preceding papers. The results obtained were as follows. The young shrimp move to deep bottom with growth after settling by way of larval stage. The shrimp mate mainly between males aged 3, 4 and 5 years old and females aged 6, 8 and 10 years old, and spawn eggs in March and April. The spawning area lies around 400-600m in depth. The ovigerous shrimp gradually move to the depth of 200-300m, and larvae hatch in January and February after an ovigerous period of about 10 months.View full abstractDownload PDF (1016K) -
Yoichi Yoshida, Hiroyuki Nakahara, Hiroko Fujita2000 Volume 66 Issue 6 Pages 977-983
Published: November 15, 2000
Released on J-STAGE: February 01, 2008
JOURNAL FREE ACCESSThe relationship between the occurrence of genus Microcystis (M. aeruginosa, M. wesenbergii, M. viridis, and M. ichithyoblabe) and water quality factors, such as DIN : DIP ratios, was examined at seven coastal areas of Lake Biwa and 14 ponds in the Kinki district in Japan. The water areas where genus Microcystis occurred with high colony density were roughly divided into the following two groups : those with a low DIN : DIP (dissolved inorganic nitrogen : dissolved inorganic phosphorus) ratio (<40) and those with a high DIN : DIP ratio (>40). The group with a low DIN : DIP ratio occurred in waters with low DIN, (NO2-N+NO3-N) : NH4-N [(nitrite-nitrogen+nitrate-nitrogen) : ammonia-nitrogen], and TN : TP (total nitrogen : total phosphorus) ratios, and high DIP and DOP (dissolved organic phosphorus), as compared with the group with a high DIN : DIP ratio. Regarding interspecific characteristics within a single group, there were several differences. M. aeruginosa with a low DIN : DIP ratio, in particular, occurred in waters with comparatively high DON (dissolved organic nitrogen), TN, DIP, DOP, TP, and TN×TP, and low (NO2-N+NO3-N) : NH4-N and DIN : DIP ratios.View full abstractDownload PDF (976K) -
Toshio Takeuchi, Takayuki Kobayashi, Tomohito Shimizu, Sachio Sekiya2000 Volume 66 Issue 6 Pages 984-992
Published: November 15, 2000
Released on J-STAGE: February 01, 2008
JOURNAL FREE ACCESSThis experiment was conducted to investigate the suitable feeding schedule of Artemia nauplii (Expt. I) and the effect of enrichment of live foods (Expt. II) on the survival rate, carapace width and total days to reach each developmental stage of the larval mud crab. Two feeding experiments were carried out in one liter plastic beakers in each containing 30 larvae. The crab fed Artemia nauplii from zoea 3 stage, showed high survival rate compared with the another treatments. The enrichment of both rotifer and Artemia nauplii with n-3 highly unsaturated fatty acids (n-3HUFA) affects the carapace width and survival rate of mud crab larvae. These results indicated that larval crab require n-3HUFA in live food (enriched rotifer and Artemia nauplii) as essential fatty acids and should be given the enriched Artemia nauplii from zoea 3 stage in order to attain a high survival rate of the first mud crab.View full abstractDownload PDF (963K) -
Tetsuya Nishikawa, Kazutaka Miyahara, Satoshi Nagai2000 Volume 66 Issue 6 Pages 993-998
Published: November 15, 2000
Released on J-STAGE: February 01, 2008
JOURNAL FREE ACCESSThe giant diatom Coscinodiscus wailesii is one of the harmful species for Nori (Porphyra) culture from autumn to spring in the Harima-Nada, eastern part of Seto Inland Sea, Japan. The growth response of C. wailesii isolated from Harima-Nada was examined on four strains in 36 different combinations of temperature (5-30°C) and salinity (10-35) under a 130μmol m-2s-1 and 16h : 8h LD photo cycle. The growth of C. wailesii was observed in most of the combinations examined and the maximum growth rate averaged for the four strains was 1.02 divisions d-1. The optimum temperature and salinity were 20-25°C and 20-30, respectively. The range of optimum temperature is in good accordance with the field data of water temperature in Harima-Nada during the period from October to November, when the autumn bloom of C. wailesii occurs. However, the growth rate at 5 to 10°C decreased more than half the maximum growth rate. Therefore, the low water temperature in Harima-Nada during the period from February to March is presumed to be one of the limiting factors that control the spring bloom of C. wailesii.View full abstractDownload PDF (909K) -
Kazumasa Sawa, Takaya Kudoh, Kosaku Yamaoka2000 Volume 66 Issue 6 Pages 999-1005
Published: November 15, 2000
Released on J-STAGE: February 01, 2008
JOURNAL FREE ACCESSSwarming behavior toward two types of artificial habitats made of nets for the settlement for released seedlings of artificially reared red sea bream Pagrus major was studied. Field research was conducted in a nursery ground at Morode Cove, Ehime Prefecture, using scuba from 21st July to 18th August, 1998. One type of aritificial habitat consisted of three, black colored 2mm-mesh nets (each 50cm wide and 15cm high) set vertically in parallel, facing offshore just above the bottom (A type). The other type consisted of the above-mentioned net set in the same way but with two sheets of green 2.5cm-mesh-net (each 50cm×50cm) set in piles covering the bottom just inshore of the vertical net (B type). About 3000 fish (mean : 25.6mm TL) were released on 21st July as the first release, and about 1700 fish (mean : 69.7mm TL) were released on 28th July as the second one. Released fish swarmed around the artificial habitats just after the releases. In the first release, no fish was found in the areas without artificial habitats. B type was more attractive than A type. This trend was clear in smaller fish, which were released in the first trial.View full abstractDownload PDF (938K) -
Takayuki Kobayashi, Toshio Takeuchi, Daisuke Arai, Sachio Sekiya2000 Volume 66 Issue 6 Pages 1006-1013
Published: November 15, 2000
Released on J-STAGE: February 01, 2008
JOURNAL FREE ACCESSThe suitable dietary levels of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) were determined for larval mud crab during the Artemia feeding period. Two feeding experiments were carried out in one liter plastic beakers, each containing 30 larvae (first stage zoea) and later fed Artemia enriched with different levels of DHA (0-2.9%) and/or 1.2-2.2% of EPA on a dry basis were used from the zoea 3 stage. The survival rate, carapace width of the first crab and total days to reach each stage of larval development were measured. The crab fed unenriched Artemia containing 1.3% EPA alone showed the best survival rate and highest molting rate. A high survival rate and large carapace width of the first crab were also observed in the crab fed DHA-enriched Artemia containing traces to 0.46% DHA (plus 1.3-1.7% EPA). However, DHA levels in Artemia of more than 0.46% (plus 1.7% EPA) resulted in low survival rate, especially when the Artemia contained 2.9% DHA, due to mortality linked to molting failure prior to the megalopa stage. These results suggest that the larval mud crab definitely needs EPA for survival, while DHA was required for the growth of the carapace and the suitable levels of EPA and DHA in Artemia were about 1.3-2.5% and 0.46%, respectively.View full abstractDownload PDF (966K) -
Yasuo Sunami, Kazumasa Hirakawa2000 Volume 66 Issue 6 Pages 1014-1019
Published: November 15, 2000
Released on J-STAGE: February 01, 2008
JOURNAL FREE ACCESSWe developed a simulation model to predict the seasonal variation of biomass (wet weight) of Metridia pacifica in Toyama Bay, the southern Japan Sea, by a combination of the two modified submodels : growth and individual number ones. The former submodel was due to the relationship between development and growth of this species and the mean temperature of their habitat in Toyama Bay. The latter submodel was based on the experimental data on the survival rate of Acartia clausi (Copepoda : Calanoida) from literature. The present model consistently simulated the annual maximum of M. pacifica biomass in the beginning of April, as indicated by the field observations, by reducing the survival rate used for A. clausi by half during the copepodite V and VI (adult) stages under the effect of a possible fish (ex. mackerel and firefly squid) predation.View full abstractDownload PDF (724K) -
Hisae Kasai, Asami Ishikawa, Yuhka Hori, Kenichi Watanabe, Mamoru Yosh ...2000 Volume 66 Issue 6 Pages 1020-1025
Published: November 15, 2000
Released on J-STAGE: February 01, 2008
JOURNAL FREE ACCESSThe bactericidal and virucidal effects of hypochlorite produced by electrolysis of salt water were examined for pathogenic bacteria and viruses of fish. A three percent solution of sodium chloride that contained pathogenic bacteria or virus was electrolyzed and the organisms were exposed to hypochlorite. More than 99.99% of the cells of Vibrio anguillarum and Aeromonas salmonicida, the causative agents of fish vibriosis and furunculosis respectively, were killed when the bacteria were exposed to 0.1mg/l hypochlorite for one minute. Yellowtail ascites virus (YAV) and hirame rhabdovirus (HIRRV), the causative agents of viral ascites disease and rhabdovirus disease of marine fish, were inactivated >99.99% after treatment with 0.58mg/l hypochorite for one minute. The bactericidal and virucidal effects of hypochlorite produced by electrolysis (3.5m3/h, 0.1A) are greater than those of the chemical reagent. The purity of the sodium chloride used influences the production of hypochlorite. Sodium chloride obtained as a super grade chemical reagent is more effective than sodium chloride that is used for food. However, a sufficient disinfectant effect was observed in electrolyzed seawater, which could be applied in aquaculture.View full abstractDownload PDF (840K) -
Yasuhiro Funatsu, Shiro Konagaya, Ichiro Katoh, Fumio Takeshima, Kenic ...2000 Volume 66 Issue 6 Pages 1026-1035
Published: November 15, 2000
Released on J-STAGE: February 01, 2008
JOURNAL FREE ACCESSA fish sauce (WS) prepared from wastes of processing frigate mackerel into frozen surimi was compared in the extractive components with a fish sauce (MMS) prepared by the same manner from the minced meat of frigate mackerel, and several Asian fish sauces. Free amino acids and amino acids composing peptides including oligopeptides were different in the composition with different samples. None of adenosine 5'-monophosphate, inosine 5'-monophosphate, and guanosine 5'-monophosphate was detected. Most of acids in WS and MMS were lactic acid and that in yuiru (yui.) was acetic acid. WS and MMS contained relatively large amounts of phosphorus and smaller amounts of magnesium. As individual components, erythritol, arabitol, and mannitol were detected in WS and MMS and sucrose in nampla and nuoc man (nuoc.). The result of a taste-panel test showed that the elemental taste factors of WS as well as those of MMS and nuoc. were well harmonized making up a mellow taste; on the other hand, yui. had a straight saltish and peculiar taste.View full abstractDownload PDF (1227K) -
Yasuhiro Funatsu, Ryoji Sunago, Shiro Konagaya, Tooru Imai, Kenichi Ka ...2000 Volume 66 Issue 6 Pages 1036-1045
Published: November 15, 2000
Released on J-STAGE: February 01, 2008
JOURNAL FREE ACCESSA fish sauce (FMS) prepared on a test plant scale from gutted frigate mackerel was compared in extractive components among some Japanese-made fish sauces (Shottsuru (S), Ishiru made from Japanese common squid, and that from sardine (IS)), and soy sauce (SS). The total amounts of free amino acid and amino acid composing oligopeptide was highest in FMS compared with all of the samples, including SS. No adenosine 5'-monophosphate, inosine 5'-monophosphate and guanosine 5'-monophosphate was detected. The total organic acid content was extremely high in FMS and SS, and the greater part of the organic acid was lactic acid. FMS and SS contained larger amounts of potassium and phosphorus, and relatively small amounts of sodium. The result of the taste-panel test showed that the elemental taste factors of FMS as well as those of SS were well harmonized making a mellow taste; on the other hand, S and IS had a straight salty taste.View full abstractDownload PDF (1295K) -
Koichi Kataura, Shinichi Komiya, Satomi Koseki, Masaaki Fuse, Yosiaki ...2000 Volume 66 Issue 6 Pages 1046-1050
Published: November 15, 2000
Released on J-STAGE: February 01, 2008
JOURNAL FREE ACCESSIn the previous report, in the salted brown seaweed Laminaria japonica, two green pigments, which were assumed to be allomerized products of chlorophyll (Chl.) α, were detected. Succeedingly, the stereoisomers of allomerized products from Chl. a were prepared, and compared with two pigments isolated from the ethanol extract from the salted seaweed in HPLC, NMR and CD methods. The results indicated that the two pigments were identified as 10-hydroxy-Chl. α and its epimer, 10-hydroxy Chl. α', respectively.View full abstractDownload PDF (579K) -
Kouji Itou, Yoshiaki Akahane2000 Volume 66 Issue 6 Pages 1051-1058
Published: November 15, 2000
Released on J-STAGE: February 01, 2008
JOURNAL FREE ACCESSTo determine proximate composition and extractive components, a kind of fermented seafood, heshiko, was produced from fresh mackerel by salting for one week and subsequent pickling in rice-bran mixture for seven months. During salting period, fish were strongly dehydrated and decreased their body weights by the penetration of NaCl. During this period, lipid was mostly retained in the dehydrated fish meat, although a small amount of protein eluted out from them. During fermentation period in rice-bran mixture, as sugars permeated from rice-bran into fish, amounts of ash and lipid of the meat slightly decreased and that of protein did not vary. Throughout salting and fermentation, most of free amino acids and peptides markedly increased, although the His content extremely decreased. The increase of amounts of Glu, Asp, Gly, Ala, Val, Ile, and Leu, and low molecular peptides suggested that these components might contribute to the characteristic taste of heshiko. Nucleotides, such as IMP known as excellently taste active, decreased to trace amounts at the early stage of fermentation. Organic acids such as lactic, acetic, succinic, and malic acids increased remarkably during fermentation and fish meat pH decreased from 6.6 to 5.2.View full abstractDownload PDF (1100K) -
Junji Shimamoto, Kaoru Hasegawa, Hiroki Fujii, Sumio Kawano2000 Volume 66 Issue 6 Pages 1059-1065
Published: November 15, 2000
Released on J-STAGE: February 01, 2008
JOURNAL FREE ACCESSMeasurement of fat distribution in albacore by a conventional method and nondestructive determination of fat content in the whole body of albacore by near infrared (NIR) spectroscopy were performed. Fat content of the central portion of the body was well correlated with that of the whole body. As a result of multiple linear regression based on 2nd derivative spectra of the central portion of the body and fat content in the whole body, a good calibration equation having d2 log (1/R) at fat band of 926nm as the first variable was obtained. The RPD value was 2.2. It was concluded that NIR spectroscopy enables determining the fat content of the whole body of albacore by measuring the NIR spectra of the central portion of the body with an interactance probe. *RPD is the ratio of standard deviation of reference data in prediction set to SEP.View full abstractDownload PDF (767K) -
Kenichi Watanabe, Mamoru Yoshimizu2000 Volume 66 Issue 6 Pages 1066-1067
Published: November 15, 2000
Released on J-STAGE: February 01, 2008
JOURNAL FREE ACCESS -
Kenichi Watanabe, Takashi Minami2000 Volume 66 Issue 6 Pages 1068-1069
Published: November 15, 2000
Released on J-STAGE: February 01, 2008
JOURNAL FREE ACCESS
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