著者

塩見 一雄 田中 栄治 熊谷 純智 山中 英明 菊池 武昭 河端 俊治

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.50, no.2, pp.341-347, 1984-02-25 (Released:2008-02-29)

参考文献数

1

被引用文献数

6 7

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It is said that, during the thawing of frozen puffer fish, muscle becomes toxic due to the migration of toxin (tetrodotoxin) from toxic viscera and skin. In this study, the extent of toxification of muscle after thawing at 4°C was examined using slowly or quickly frozen puffer fish Fugu niphobles. No significant difference in the extent of toxification of muscle was observed between slowly frozen specimens and quickly frozen ones. The muscle of most specimens was found to be toxic (up to 58 MU/g) even immediately after the first thawing. The migration of toxin into muscle from toxic tissues progressed gradually with the time elapsed after thawing; several specimens showed a strong toxicity of more than 100 MU/g after 24 and 48 h from the end point of thawing. The toxicity of muscle at the second thawing was failry low as compared with that at the first thawing probably because of the difference of muscle parts used for toxicity test. In the case of half-thawed specimens, the toxin did not migrate into muscle from toxic tissues.

著者

塩見 一雄 土屋 哲 菊池 武昭

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.12, pp.2121, 1990-12-25 (Released:2008-02-29)

参考文献数

6

被引用文献数

2 2

著者

山中 英明 菊池 武昭 天野 慶之

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.43, no.1, pp.115-120, 1977

被引用文献数

6

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The level of sulfur dioxide in the muscle portion of imported frozen prawn treated with sodium bisulfite ranged from 10 to 30ppm, which was below the permissible residual amount (100ppm) designated in the food additives standard under the Japanese Food Sanitation Law. However, at the same time, 4 to 6ppm of formaldehyde was detected in the muscle.<br> When the Japanese prawn (<i>Penaeus japonicus</i> B_ATE) was dipped in 0.5% solution of sodium bisulfite, 40ppm of sulfur dioxide was recovered in the muscle immediately after the treatment, and 0.6ppm and 1.5ppm of formaldehyde were produced after 2 days of cold storage at 3°C and after 2 months of frozen storage at -20°C respectively, while no formaldehyde was detected in the muscle of the untreated prawn. It may be presumed that formaldehyde was generated from trimethylamine oxide in the muscle of prawn by a non-enzymatic reaction as a result of the treatment with sodium bisulfite.<br> Sulfur dioxide in the muscle and shell of prawn decreased considerably during frozen as well as cold storage.

著者

久馬 忠 滝沢 静雄 高橋 政義 菊池 武昭

出版者

[農林省東北農業試験場]

巻号頁・発行日

no.60, pp.73-90, 1979 (Released:2011-09-30)

著者

山中 英明 久能 昌朗 塩見 一雄 菊池 武昭

出版者

Japanese Society for Food Hygiene and Safety

雑誌

食品衛生学雑誌 (ISSN:00156426)

巻号頁・発行日

vol.24, no.5, pp.454-458_1, 1983-10-05 (Released:2009-12-11)

参考文献数

13

被引用文献数

6 7

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シュウ酸に基質特異性があり, 感度のよい酵素法の適用を検討し, さらに各種食品中の含量を測定した. 定量はシュウ酸に oxalate decarboxylase を作用させてギ酸にし, 次いで nicotinamide-adenine dinucleotide (NAD) とともに formate dehydrogenase を作用させ, NADHの生成に伴う340nmの吸光度の増加量から算出した. 植物性食品61種, 動物性食品30種のシュウ酸を測定したところ, 高含量のものは植物性食品に限られ, ホウレンソウの1,760mg/100gを最高に, ツルナ894mg/100g, 緑茶426mg/100gなどが高く, 水産物ではアオノリ193mg/100g, テングサ165mg/100gなど海藻にかなり高いものがあった. 動物性食品はいずれも低含量であり, 魚肉0.3~3.7mg/100g, 牛肉8.0mg/100gであった. ホウレンソウの生長に伴いシュウ酸含量が増加すること本認めた.

著者

小山 雄生 宮本 進 須藤 まどか 菊池 武昭 高橋 政義 久馬 忠

出版者

一般社団法人日本土壌肥料学会

雑誌

日本土壌肥料學雜誌 (ISSN:00290610)

巻号頁・発行日

vol.55, no.5, pp.395-399, 1984-10-05

被引用文献数

1