著者
志村 悦子 沼知 健一 瀬崎 啓次郎 廣崎 芳次 渡部 終五 橋本 周久
出版者
公益社団法人 日本水産学会
雑誌
日本水産学会誌 (ISSN:00215392)
巻号頁・発行日
vol.52, no.4, pp.725-730, 1986-04-25 (Released:2008-02-29)
参考文献数
11
被引用文献数
4 10

Four hybrids produced in an aquarium between the bottlenose dolphin Tursiops truncatus and the whitehead grampus Grampus griseus were analyzed electrophoretically to determine the genotypes coding to some enzymes and to ascertain the intergeneric hybridization in an artificial condition. The results obtained showed that each parental dolphin possessed its own gene (s) coding to each of the 3 enzymes (ICDH, GPI, MPI), and the hybrids had all the genes of the parental species. So was the case with an unidentified band detected on the sarcoplasmic protein pattern. The hybridization thus demonstrated was discussed in relation to the amount of differentiation and maintenance of species in the cetacean.
著者
岩本 宗昭 山中 英明 阿部 宏喜 渡部 終五 橋本 周久
出版者
公益社団法人 日本水産学会
雑誌
日本水産学会誌 (ISSN:00215392)
巻号頁・発行日
vol.56, no.1, pp.93-99, 1990-01-25 (Released:2008-02-29)
参考文献数
37
被引用文献数
30 31

Yellowtail, bartailed flathead and Japanese striped knifejaw were spiked at the brain, and stored at O°and 10°C. Yellowtail set in rigor-mortis after 2h, irrespective of storage temperature, attaining the full-rigor state after 7h at O°C and 15h at 10°C. Rigor-mortis of bartailed flathead started after 10h at O°C and 13h at 10°C. This species reached the full-rigor state after 20h at O°C and 40h at 10°C. In the case of Japanese striped knifejaw, rigor-mortis began to appear immediately after killing at O°C whereas after 4h at 10°C. The full-rigor state was attained with this fish after 13 and 20h, respectively, in the above order of storage temperature. Therefore, rigor-mortis proceeded roughly two times slower at 10°C than at O°C, regardless of fish species. In accordance with rigor-mortis progress, the muscle of each species showed a 2-3 times slower decrease of ATP concentration when stored at 10°C than when stored at O°C. Disappearance of creatine phosphate preceded that of ATP while lactate accumulation was nearly maximal when ATP disappeared, irrespective of fish species and storage temperature. No marked differences in initial ATP concentration were observed among the fish species examined. The highest lactate level was encountered in yellowtail which exhibited the fastest progress of rigor-mortis at either storage temperature. Japanese striped knifejaw showed a much lower accumulation of lactate than yellowtail, the accumulation of which was even lower than that in bartailed flathead. On the other hand, rigormortis progress of Japanese striped knifejaw was comparable to that of yellowtail and somewhat faster than that of bartailed flathead.
著者
落合 芳博 渡部 終五 橋本 周久 成田 弘子 浮島 美之 奈良 正人
出版者
日本水産學會
雑誌
日本水産学会誌 (ISSN:00215392)
巻号頁・発行日
vol.50, no.4, pp.721-725, 1984
被引用文献数
5

Attempts were made to identify biochemically two gampylid fishes, escolar ("aburasokomutsu") <i>Lepidocybuum Flavobrunneum</i> and castor oil fish ("baramutsu") Ruvettus pretiosus, whose muscles contain a large amount of wax esters and hence may casuse a food poisoning when ingested. Myogen fractions were prepared from the ordinary muscles of both fishes as well as various fishes, and subjected to polyacrylamide gel electrophoresis, followed by staining with Coomassie brilliant bule for protein and with reagents for lactate and malate dehydrogenase activities. Results showed that the protein pattern is species-specific enougy to distinguish the two gempylid fishes from any of the other fishes tested. The pattern of either dehydrogenase was found to be less species-specific. However, simultaneous analyses of MDH and protein patterns faciliated the identification of buth gempylid fishes. Cellulose acetate membrane electrophophoresis was also found to be applicable for this purpose, though less satisfactorily.
著者
舩津 保浩 深見 克哉 近藤 秀裕 渡部 終五
出版者
日本水産學會
雑誌
日本水産学会誌 (ISSN:00215392)
巻号頁・発行日
vol.71, no.4, pp.611-617, 2005-07-15
被引用文献数
1 7

醤油麹を用いて調製したマルソウダ魚醤油のもろみから分離した <i>Staphyrococcus nepalensis</i> を黒作りイカ塩辛に添加し,4℃で 30 日間貯蔵後の呈味成分と揮発性成分を HPLC および GC/MS 分析した。その結果,本菌を添加した黒作りと無添加の黒作りの呈味成分含量には差異がみられなかったが,揮発性有機酸類,アルデヒド類,含硫化合物,アルコール類およびエステル類の組成は両者で異なり,二硫化ジメチルは前者からは検出されなかった。官能評価では,前者の魚臭さや不快なイカの臭いは後者のそれよりも弱かった。<br>
著者
井上 徹志 張 筱墀 池田 彩花 河野 祥子 勝山 一朗 山田 昌郎 金子 元 渡部 終五 山田 明徳 工藤 俊章
出版者
公益社団法人 日本木材保存協会
雑誌
木材保存 (ISSN:02879255)
巻号頁・発行日
vol.40, no.6, pp.261-268, 2014 (Released:2015-01-07)
参考文献数
29
被引用文献数
1

食材性二枚貝であるフナクイムシは,他の食材性の動物同様,その消化管内にセルロースを利用する細菌が生息していることが予想されるが,その細菌相に関する知見はほとんどない。本研究では,フナクイムシ(Teredo navalis)由来のセルロース分解菌を単離することを目的に,フナクイムシ由来の197株およびフナクイムシ周辺環境としての木片由来の47株の単離株について,セルロース,キシラン,アルギン酸などの難分解性多糖類に対する分解活性を判定した。セルロース分解活性を示したフナクイムシ由来34株,木片由来7株の単離株について,16S rRNA 遺伝子の部分配列による相同性検索の結果,単離株は10属に分類された。フナクイムシ由来のセルロース分解菌は,耐アルカリ性あるいは好アルカリ性,中度あるいは高度好塩菌を含み,フナクイムシがセルロース分解能をもつ極限環境微生物の分離源になり得ることが示唆された。
著者
岡本 成司 山口 洋子 小山 寛喜 中谷 操子 米田 千恵 渡部 終五
出版者
公益社団法人 日本水産学会
雑誌
日本水産学会誌 (ISSN:00215392)
巻号頁・発行日
vol.78, no.3, pp.444-453, 2012 (Released:2012-06-15)
参考文献数
27
被引用文献数
1 4

ヤマトシジミの食味に及ぼす塩分の影響を明らかにするため,涸沼および涸沼川下流域で採取した試料のエキス分および潮汁の食味を比較して,水質環境との関係を調べた。涸沼川下流の塩分は潮汐の影響を強く受けて涸沼に比べて高く,軟体組織中の D-, L-アラニン含量は涸沼川産の方が涸沼産よりも高い値を示した。一方,潮汁の遊離アミノ酸総量は涸沼産の方が涸沼川産に比べて高く,官能検査では涸沼産の方が涸沼川産より先味および後味で強い傾向が認められた。
著者
畑江 敬子 松本 美鈴 島田 淳子 山中 英明 渡部 終五 橋本 周久
出版者
日本水産學會
雑誌
日本水産学会誌 (ISSN:00215392)
巻号頁・発行日
vol.56, no.9, pp.1521-1525, 1990
被引用文献数
5 2

The dorsal muscle of a carp was sliced into pieces 3mm thick, and six kinds of "arai" were prepared by washing the slices in water of regulated temperature for a specific time: 3 or 5 min in 0°C water, 70 s or 3 min in 18°C water, and 20 s or 70 s in 49°C water.<br> The physical property of "arai" was determined by 7 types of measurement. Factor analysis showed that physical properties, of all kinds of "arai" differed significantly from those of untreated fish slices and that "arai" at 0°C and 18°C treatments resembled each other. Treatment at 49°C yielded different results from the others. Sensory panel members could not discriminate the texture of 0°C and 18°C treatment, though they could discriminate 49°C treatment from the others. All of these samples at 0, 18, and 49°C treatment, were judged to be satisfactory.<br> After "arai" treatment, ATP content in the fish slices decreased; the higher the tem-perature of treatment, the more the ATP content decreased.<br> Scanning electron micrography, showed fewer lipid droplets on the surface of the "arai" slices than on that of untreated fish slices. "Arai" at 49°C treatment was smooth, so we presumed that there was thermal denaturation on the surface. Slight gaps between muscle fibers were found, which were not found in the case of untreated fish slices.