NIPPON SUISAN GAKKAISHI
Online ISSN : 1349-998X
Print ISSN : 0021-5392
ISSN-L : 0021-5392
Search
Advanced search
OR
Browse
Search
Volume 75, Issue 4
Displaying 1-35 of 35 articles from this issue
Show all abstracts
    • |<
    • <
    • 1
    • >
    • >|
Obituary
The Japanese Society of Fisheries Science Award 2008
Achievement Award for Young Scientist in Fisheries Science 2008
Originals
  • Ontogenetic changes of body density of larvae and juveniles in seven-band grouper Epinephelus septemfasciatus and kelp grouper Epinephelus bruneus
    YOSHIRO HIRATA, KATSUYUKI HAMASAKI, KAZUHISA TERUYA, KEIICHI MUSHIAKE
    2009 Volume 75 Issue 4 Pages 652-660
    Published: 2009
    Released on J-STAGE: October 09, 2009
    DOIhttps://doi.org/10.2331/suisan.75.652
    JOURNAL FREE ACCESS
    Show abstractHide abstract
      Sinking death syndrome has been considered as one of the causes of early larval mortality during the seed production of seven-band grouper and kelp grouper. To elucidate the rearing period when larvae show strong minus buoyancy, ontogenetic change of body density was examined for larvae and juveniles of two species. Larvae tended to show nearly neutral buoyancy from hatching to growing to 3.5-3.9 mm in total length (TL) when the buds of the second dorsal fin and pelvic-fin spines appeared. Then, body densities greatly increased with increasing the length of fin spines and reached a plateau at 1.060-1.070 g/cm3 after the size of around 11 mm TL. Swim bladder inflation was not observed in the seven-band grouper; however, it was observed in the kelp grouper after 8.2 mm TL and the percentage of kelp grouper with inflated swim bladders largely increased after 18.6 mm TL. Body densities of kelp grouper with inflated swim bladders decreased to 1.024-1.035 g/cm3. It could be speculated that fin spines regulate the larval buoyancy by generating drag forces. It is therefore considered that larvae show strong minus buoyancy in rearing seawater at the initiation of great increase in body density when fin spines begin to elongate.
    View full abstract
    Download PDF (688K)
  • Evaluation of the reliability of VPA used for stock assessment for the Pacific stock of Japanese sardine
    KAZUHIKO HIRAMATSU
    2009 Volume 75 Issue 4 Pages 661-665
    Published: 2009
    Released on J-STAGE: October 09, 2009
    DOIhttps://doi.org/10.2331/suisan.75.661
    JOURNAL FREE ACCESS
    Show abstractHide abstract
      The reliability of VPA used for stock assessment for the Pacific stock of Japanese sardine Sardinops melanostictus was evaluated using a profile likelihood confidence interval and by examining the effect of the assumption about selectivity used in the VPA. The 95% confidence interval for the stock size in 2005 was wide, ranging from 30 to 550 thousand tons. Although the VPA assumes that the selectivity in the latest year is the average of the recent three years, the actual selectivity varies from year to year and this assumption causes estimation errors. In order to improve the reliability of stock size estimates, it is necessary to improve the accuracy of the abundance indices and to develop VPA without the assumption of selectivity.
    View full abstract
    Download PDF (258K)
  • Sinking and dispersion of residual feed in a fish (yellowtail) aquaculture farm
    TATSUO YAMADA, TOSHIYA HASHIMOTO, YOSHIHIRO SUENAGA, KAZUHIKO ICHIMI, ...
    2009 Volume 75 Issue 4 Pages 666-673
    Published: 2009
    Released on J-STAGE: October 09, 2009
    DOIhttps://doi.org/10.2331/suisan.75.666
    JOURNAL FREE ACCESS
    Show abstractHide abstract
      The behavior of sinking residual feed pellets in a fish (yellowtail) aquaculture farm was investigated using a numerical model. The measured sinking rates of dry pellets (DP) varied from 12.7 to 19.2 cm/s, and were higher than those of moist pellets (MP), which was from 0 to 11.0 cm/s. One MP did not sink and remained suspended, keeping its shape, after two hours of measurement. The results revealed that less than 10% of uneaten MP persisted in the water column one hour after feeding if the residual feed sank faster than 8.0 cm/s. However, the single pellet that remained suspended drifted 300 m during the observation period. Recently, a traceability system has been introduced in fish products, and it is very important for aquaculture operations to monitor the effect of feed and medication used in neighboring fish cages. Our results indicated that the effect from neighboring fish cages could not be ignored if the residual feed did not sink.
    View full abstract
    Download PDF (774K)
  • Zoning of the inner part of Ariake Sound based on principal component analysis of sediment factors
    HISASHI YOKOYAMA, YUKA ISHIHI
    2009 Volume 75 Issue 4 Pages 674-683
    Published: 2009
    Released on J-STAGE: October 09, 2009
    DOIhttps://doi.org/10.2331/suisan.75.674
    JOURNAL FREE ACCESS
    Show abstractHide abstract
      To determine the environmental factors which have led to the decline of bivalve resources in the inner part of Ariake Sound, surface sediments and near-sediment-surface water were obtained from 48 stations in the summer of 2007. Principal component analysis based on 8 sediment factors (median diameter, quartile deviation, total organic carbon, total nitrogen, C:N ratio, δ13C, δ15N and acid-volatile sulfides) showed 4 zones in the study area. A decrease in the particle size of sediments, production of sulfides, significant contribution of coastal phytoplankton to sedimentary organic matter, increase in the amount of sedimentary organic matter and deoxygenation of the bottom water were found in the 2 zones off the western coast in the inner part of the Sound, suggesting that the weakened tidal currents and an increase in phytoplankton-derived organic matter loads are key factors related to the environmental deterioration.
    View full abstract
    Download PDF (1240K)
  • Eosin-Y positive components-existing situation index (ASPC) in the muscle cells of raw material is a possible index for estimating the quality of katsuobushi manufactured from its raw materials
    TATSUHITO YOSHIOKA, TOMOE KANDA, NOZOMU OGINOME, NAOYUKI UCHIDA
    2009 Volume 75 Issue 4 Pages 684-688
    Published: 2009
    Released on J-STAGE: October 09, 2009
    DOIhttps://doi.org/10.2331/suisan.75.684
    JOURNAL FREE ACCESS
    Show abstractHide abstract
      In order to investigate ASPC of the raw materials (skipjack tuna, Katsuwonus pelamis) as a possible index for estimating the quality of katsuobushi manufactured from its raw materials, we examined the relationship of ASPC of 16 skipjack tunas belonging to four categories with ASPC of the katsuobushi manufactured from their raw materials. The categories were classified by fishing method, catching position and transport process after catch on board.
       The ASPC between the katsuobushi and its raw materials had a positive correlation with a correlation coefficient of 0.78 and the katsuobushi with a high quality (ASPC≧1.5) were manufactured from most of the raw materials (>90%) with an ASPC of 1.2 or more, suggesting that the ASPC of the raw materials is a suitable index for judging those raw materials possessing potential quality for producing high-quality katsuobushi. There was no significant difference in the ASPCs of the raw materials and the katsuobushi between the two groups differing in the storage temperature during transport. This result suggested that the handling method such as storage temperature during transport of the raw materials for several hours did not affect the quality of the katsuobushi. Eosin-Y positive coagulated components (EPC) in muscle cells were detected in the frozen raw materials and their katsuobushi, but not in the unfrozen both specimens, indicating that the detection of EPC in muscle cells is an index for judging the frozen history of the raw materials.
    View full abstract
    Download PDF (375K)
  • Taste characteristics of the gonad of longspine black urchin Diadema setosum
    KODAI KANEKO, TAKAAKI SHIRAI, MUNEHIKO TANAKA, MASASHI KAMEI, HITOSHI ...
    2009 Volume 75 Issue 4 Pages 689-694
    Published: 2009
    Released on J-STAGE: October 09, 2009
    DOIhttps://doi.org/10.2331/suisan.75.689
    JOURNAL FREE ACCESS
    Show abstractHide abstract
      The taste of the gonad of longspine black urchin (Diadema setosum) was characterized in order to utilize it as a foodstuff, since it is one of the main causes of rocky-shore denudation. Proximate components, adenosine triphosphate (ATP) and ATP-related compounds of D. setosum gonad were similar to those of the gonads of Strongylocentrotus intermedius, S. nudus, and Loxechinus albus, which are commercial sea urchins. However, the free amino acid composition of D. setosum gonad was extremely different from those of other sea urchin gonads: the ratios of sweet and bitter-tasting amino acids of D. setosum gonad were lower and higher, respectively. Sensory evaluation of synthetic extract composed of free amino acids and inosinic acid, which was prepared by reference to the contents in each sea urchin gonad, showed that the synthetic extract of D. setosum tasted less sweet and more bitter than those of other sea urchin gonads. The data suggested that one of the reasons for the unpalatable taste of D. setosum gonad was its free amino acid composition ratio: lower in sweet-tasting amino acids and higher in bitter-tasting amino acids.
    View full abstract
    Download PDF (286K)
  • Effect of egg white and setting on the gelation of vinegar cured kamaboko
    SHUJI ABE, WUYIN WENG, MUNEHIKO TANAKA, KANOKRAT LIMPISOPHON, KAZUFUMI ...
    2009 Volume 75 Issue 4 Pages 695-700
    Published: 2009
    Released on J-STAGE: October 09, 2009
    DOIhttps://doi.org/10.2331/suisan.75.695
    JOURNAL FREE ACCESS
    Show abstractHide abstract
      Vinegar cured kamaboko, which was prepared by soaking ground surimi containing egg white in acetic acid solution, was studied with special focus on the effect of egg white and setting on the gelation of acetic acid-induced surimi gel. Setting with egg white yielded strong gel when soaked in acetic acid solution. However, the surimi paste without egg white or setting did not gell. It was revealed by SDS-PAGE that myosin heavy chain (MHC) and cross-linked MHC in the surimi paste were degraded when soaked in acetic acid solution. From these results, it was suggested that egg white and setting prevented the degradation of MHC and cross-linked MHC in the gel when soaked in acetic acid solution. Therefore, the addition of egg white and setting procedure are indispensable for the production of vinegar cured kamaboko.
    View full abstract
    Download PDF (515K)
Short Paper
News
Regional News
Highlights in Fisheries Science Research
Topics
Abstracts of Original Papers
Errata
    • |<
    • <
    • 1
    • >
    • >|
feedback
 Top