著者

森岡 泰三 亘 真吾 今井 正 山本 義久

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.85, no.2, pp.179-181, 2019-03-15 (Released:2019-04-02)

参考文献数

17

被引用文献数

1

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サワラ稚魚豊度の指標を簡便安価に得るため調査にシラス漁獲物を用いる方法を検討した。6月から7月にチリメンジャコの製造工程で除去されたチリメンモンスターをシラス4,200籠分確保し,サワラ仔稚魚の混入数を計数した。解析期間は混入が認められた期間とし,シラス総水揚げ量と加工重量を補助変量とした比推定量を用いて混入数を推定した。その結果総水揚げ12,645籠に対する混入数は41,636±2,542尾と推定された。本方法は生シラス調査に比べて費用とサンプル量を99%以上削減できる点で効率的であった。

著者

巣山 哲 桜井 泰憲 島崎 健二

出版者

日本水産学会

雑誌

日本水産学会誌 (ISSN:00215392)

巻号頁・発行日

vol.62, no.3, pp.361-369, 1996-05-15

被引用文献数

13

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The maturation process and age in days of female Pacific saury Cololabis saira (Brevoort) in the central North Pacific Ocean were examined based on histological observations and otolith daily growth increments. The maturation process of Pacific saury used in this study (243-342mm in knob length) was divided into 6 stages: early yolk vesicle stage, late yolk vesicle stage, yolk formation stage, maturation stage, atretic stage I, and atretic stage II. Atretic stage fish were considered to be post-spawning as many degenerated oocytes were observed. The large size group (more than 296mm), in which fish were more than 1.5 years old as estimated from daily growth increments in otoliths, contained spawning and post-spawning individuals, although all individuals from the medium size group (241-295mm), from 10 months to 1 year and 3 months old, were immature. Since post-spawning fish were seen to have recovered their initial condition factors, it is suggested that they survive beyond the first spawning season. Based on observations of asynchronously developing oocytes, it is considered that Pacific saury spawn several times during a single spawning season.

著者

右田 正男 橋本 芳郎

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.16, no.8, pp.335-340, 1951-01-25 (Released:2008-02-29)

参考文献数

6

被引用文献数

2 3

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Poisonous pfuffer roe has been processed as food by pickling in rice-bran chiefly in Ishikawa Prefecture. We have studied periodically the change of toxicity of roe during processing and confirmed the hygienic security of the products. The decrease of poison in roe to an edible state is proved to be effected by following factors. 1. Exuding of poison with juice separated by salting. 2. Averaging of poison among roes one another by diffusion both during salting and pickling in rice-bran. (This means the marked decrease of poison in especially intensively poisonous roes.) 3. Decrease of poison during pickling in rice-bran perhaps by microorganisms. Among these factors 2 and 3 seem to be most effective. Moreover, strong salty taste of roe may be another factor to prevent the intoxication, as it does not allow one to lake so much roe as to arouse poisoning. The pickled roe, which was sold at market, showed to contain some poison though slightly.

著者

木下 祐希 八木 信行 阪井 裕太郎

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.85, no.3, pp.331-339, 2019

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<p> 産地卸売市場における水産物価格形成メカニズムの一端を解明することを目的として,日本の漁港におけるデータを基にセリの形式の差異が水産物価格に与える影響の有無とその傾向を分析した。具体的には,三重外湾漁協を対象にセリに関する質問票調査と,イセエビの日毎の漁獲量と落札価格のデータをもとに,統計分析を行った。その結果,価格が高い傾向にあるセリの運営方法として,落札額だけではなく各仲買人の入札額まで公開していること,仲買人の人数が多いこと,1回のセリ毎のイセエビの取引重量が大きいこと,などが見出された。</p>

著者

木下 祐希 八木 信行 阪井 裕太郎

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.85, no.3, pp.331-339, 2019-05-15 (Released:2019-05-24)

参考文献数

26

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産地卸売市場における水産物価格形成メカニズムの一端を解明することを目的として,日本の漁港におけるデータを基にセリの形式の差異が水産物価格に与える影響の有無とその傾向を分析した。具体的には,三重外湾漁協を対象にセリに関する質問票調査と,イセエビの日毎の漁獲量と落札価格のデータをもとに,統計分析を行った。その結果,価格が高い傾向にあるセリの運営方法として,落札額だけではなく各仲買人の入札額まで公開していること,仲買人の人数が多いこと,1回のセリ毎のイセエビの取引重量が大きいこと,などが見出された。

著者

阿部 仁一郎 青野 慎太郎 馬場 孝

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.85, no.1, pp.64-66, 2019-01-15 (Released:2019-02-03)

参考文献数

11

被引用文献数

2

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アカアマダイに寄生するPhilometroides branchiostegi様線虫の寄生部位を明らかにし,遺伝子解析を試みた。大阪市中央卸売市場およびスーパーマーケットで扱われた山口,福井,石川県産のアカアマダイ7尾の鰓蓋,胸鰭基部,口唇の皮膚から赤色または赤褐色の8虫体が検出され,形態学的にP. branchiostegiと推測された。18S rDNAの部分塩基配列(1700 bp)は全虫体で一致し,地域差を認めなかった。糸線虫科線虫との間に97%以上(97.7-98.5)の相同性を認めた。

著者

船坂 徳子

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.86, no.1, pp.37, 2020-01-15 (Released:2020-02-12)

著者

大石 圭一 森 一雄 西浦 康雄

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.40, no.12, pp.1241-1250, 1974-12-25 (Released:2008-02-29)

参考文献数

10

被引用文献数

6 8

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Larvae of Anisakis type I, Terranova type A and Contracaecum type A were gathered from liver, muscle and caecal pylorus of cod and Alaska pollack, respectively, and their mortalities were examined in a medium containing various spice essential oils and some food preservatives.The results were as follows;Pesticidal effects on Anisakis type I larvae were exhibited by the essential oils of nutmeg, cumin, clove, allspice, mace, coriander, and cinnamon. In addition, the essential oils of cumin, clove, allspice, coriander, cinnamon, thyme, dill and caraway showed a similar effect on Terranova type A larvae. Cumin aldehyde, cinnamic aldehyde, thymol, limonene, and eugenol, which are major components of some spices, exhibited strong pesticidal effects on all the three species of worms. The above results were regarded as significant by variance analysis.On the other hand, the pesticidal effects of the food preservatives on Anisakis type I larvae were observed only in the case of free acids such as sorbic acid, salicylic acid, benzoic acid and dehydroacetic acid.

著者

岡本 峰雄

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.55, no.2, pp.197-203, 1989-02-25 (Released:2008-02-29)

参考文献数

14

被引用文献数

1 1

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To examine the function of artificial reefs for gathering fishes, fish faunas were observed by using SCUBA on artificial reefs in sandy and rocky bottom areas and on natural reefs around Hatsu Shima Island, and compared among the reefs. There was a slight difference in the fish faunas between the two artificial reefs, but totally these faunas were same as those on the natural reefs. Fishes gathering around the artificial reefs were classified into three types according to the activities in the daytime: 1) settled, 2) active and 3) floating-types. For settled and active-type fishes, the artificial reefs functioned the same as natural reefs. For floating-type fishes which act in the nighttime, the artificial reefs functioned as a rest place in the daytime. The artificial reef which was located in sandy bootom area and isolated from natural reefs was seemed to have strong gathering effect for floating-type fishes.

著者

竹内 俊郎 石崎 靖朗 渡邉 武 今泉 圭之輔 清水 健

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.64, no.2, pp.270-275, 1998-03-15 (Released:2008-02-29)

参考文献数

12

被引用文献数

16 16

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A feeding experiment was conducted to examine the effect of different docosahexaenoic acid (DHA) content in rotifers on the DHA requirement of larval yellowtail Seriola quinqueradiata during Artemia feeding stages. Rotifers enriched with freeze-dried shark eggs (HR) or Nannochloropsis (LR) having different levels of DHA were given to larvae for 23 days. Each lot of larvae was then divided into three groups, and each group was fed Artemia containing different levels of DHA; 0%, 1.6% and 2.6%, respectively, for 16 days.Both survival and vitality of larvae during Artemia feeding stages were affected by the DHA levels in rotifers at the start of feeding. It was found that as DHA content in rotifers increased, the DHA requirement of larvae during Artemia feeding stages decreased from 2.6 to 1.6%. When larvae were fed rotifers containing 1.3% DHA followed by Artemia containing 1.6% or 2.6% DHA, healthy larvae were obtained. The survival and vitality of larvae fed on rotifers having a low level of DHA improved by feeding them with Artemia containing 2.6% DHA.The results indicate that the DHA content in rotifers influences the DHA requirement of larval yellowtail during the Artemia feeding stages.

著者

大村 裕治 木宮 隆 松田 隆 國吉 道子 前川 貴浩 川端 康之亮 安達 駿悟 網谷 雄也

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

pp.18-00010, (Released:2018-10-23)

参考文献数

35

被引用文献数

10

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既報の6M塩酸中110℃で24時間加水分解後,アミノ酸自動分析計による3-メチルヒスチジン(3-Mehis)定量値をバレニン(Bal)量とする分析法を再検討した。3-Mehis定量値のばらつきが最小となる加水分解時間は3時間,3-Mehis/Bal比が安定し両者の間に高い直線的相関が得られるBal濃度は0.05-10 μmol/mLでBalからの3-Mehis生成率は89%だった。本法でアカマンボウ筋肉エキスを分析したところヒゲクジラ類を上回る高濃度のBalが含まれることが判明した。

著者

竹村 公太郎

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.73, no.1, pp.103-107, 2007 (Released:2007-02-06)

参考文献数

1

被引用文献数

2 3

著者

田代 一洋 岩槻 幸雄

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.61, no.5, pp.684-688, 1995-09-15 (Released:2008-02-29)

参考文献数

17

被引用文献数

10 9

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Fifty-eight young Japanese centropomid fish Lates japonicus were captured from the Hitotsuse River estuary, Miyazaki Prefecture, southeastern Kyushu, Japan, through April to September, 1989, and their sizes of total length (TL) (mean TL 222mm) and body weight (BW) (mean 147g) were recorded. They were reared in a concrete tank (20 ton) until the end of November, 1992, growing to a mean TL of 500mm and mean BW of 1, 825g. The diet of the fish was comprised mainly of raw sardines, shrimp, jack and mackerel. However, negative Feeding efficiency rates and Conversion fac-tors were apparent over the two winter seasons. Feeding activity, based on the mean quantity of food taken per individual, was closely related to water temperature and salinity (S) changes, especially being highest over about 25°C (S 28-30) and reduced to zero below about 16°C (S 34). The species seemed to be strongly resistant to disease, skin erosion and transportation stress, because all individ-uals used for the experiment survived.

著者

朴 光植 竹内 俊郎 横山 雅仁 佐藤 秀一

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.64, no.3, pp.469-474, 1998 (Released:2008-02-29)

参考文献数

17

被引用文献数

1 1

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Two feeding experiments were conducted to investigate the effect of dietary sodium chloride (NaCl) levels (0, 2.5, 5.0, 7.5, 10.0, 15.0%) on the growth of young and juvenile rainbow treout Oncorhynchus mykiss. After the feeding experiment, fish were acclimated to sea water (33‰) to check the sea water tolerance.Young rainbow trout (BW, 59g) fed diets containing 10 and 15% NaC1 for 4 weeks showed lower weight gain than the trout fed diets containing less than 5% NaCl. However, no mortality was observed in any group of fish after 7 days of sea water acclimation. On the other hand, juvenile trout (BW, 1.7g) fed the 2.5% NaC1 diet showed significantly better (p〈0.05) weight gain and protein efficiency ratio than those fed the 0, 5.0, 7.5, and 10.0% NaC1 diets during the 7 week feeding trial. Moreover, the mortality of fish fed the 2.5% NaC1 diet during the sea water tolerance test was the lowest. Therefore, the influence of NaCl levels in diet on growth and tolerance to sea water depends on the fish size. It is shown that the excess amount of NaCl level in diet is more than 7.5% (1.4g/kg fish/day) and 11.2% (1.4g/kg fish/day) for juvenile and young rainbow trout, respectively. The excess and minimum amounts of NaCl in diet for juveniles should be considered.

著者

山本 喜一郎 森岡 孝朗 広井 修 大森 正明

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.40, no.1, pp.1-7, 1974-01-25 (Released:2008-02-29)

参考文献数

20

被引用文献数

33 39

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Intramuscular injection of acetone-dried pituitary glands of salmonid fishes was carried out in 1971 and 1972.1. A weekly injection of four chum salmon pituitaries or eight pink salmon pituitaries into silver eels (per Kg body weight) produced conspicuous growth of ovarian eggs up to about one mm in diameter. Maturity factors of the treated eels ranged from 40 to 72 per cent. The oocytes corresponded to the migratory nucleus stage or pre-maturation stage. One eel treated with salmon pituitary naturally spawned a large number of mature eggs.2. Eels treated with hormones showed a striking increase in body weight with the commencement of maturation. The pattern of increase in body weight may be divided into four types. The coefficient of correlation between the maturity factor and increase in body weight was greatest in type A, followed by type B and D, but very low in type C.

著者

東谷 福太郎 川口 修 御堂岡 あにせ 岩本 有司 松本 拓也 長尾 則男 馬渕 良太 谷本 昌太

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.85, no.5, pp.506-508, 2019-09-15 (Released:2019-09-28)

参考文献数

14

被引用文献数

1

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飼育水の塩分が死後硬直へ及ぼす影響を明らかにするため,致死直後から完全硬直に至るまで硬直指数および尾部の垂下角度を算出し,これらの経時変化をモデル化し,海水即殺区,希釈海水即殺区,海水苦悶区で比較した。希釈海水即殺区は海水即殺区と比較して,完全硬直に至るまでの時間に差はなく,海水苦悶区のみ有意に短かった。また希釈海水即殺区は海水即殺区と比較して致死直後の垂下角度が有意に小さかった。飼育水の塩分は死後硬直の進行速度に影響を及ぼさないが,致死直後の垂下角度を有意に低下させることが明らかとなった。

著者

天野 秀臣 野田 宏行 堀口 吉重

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.46, no.10, pp.1279-1282, 1980-10-25 (Released:2008-02-29)

参考文献数

8

被引用文献数

1 1

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“Hoshinori”, or dried sheet made of the laver Porphyra spp., turns into appetizing green when roasted. The green color usually remains for many days when moistened with seasoned vinegar for “sushi” but, depending upon lots of “yakinori”, changes into unfavorable reddishbrown withim a few hours. In order to elucidate the mechanism of this phenomenon called “iromodori” (a kind of discoloration), some examinations were made. A clear difference was noticed by opal glass spectrophotometry between “iromodori discolored yakinori” and normal “yakinori”: The former exhibited absorption maxima at around 490 and 550 nm, both of which were completely absent in the latter. The responsible pigment was extracted with 8M urea from “iromodori discolored yakinori”, and purified by ammonium sulfate fractionation and Sephadex G-200 gel filtration. The pigment thus obtained exhibited an absorption spetrum having maxima at 495 and 456 nm. It was found by SDS-polyacrylamide gel electrophoresis that the subunit molecular weight of the pigment is about 20, 000. For comparison, some experiments were performed on photosynthetic biliproteins from the laver, and phycoerythrin was found to give comparable results when denatrued. It was concluded therefore that in some lots of “yakinori”, phycoerythrin may have been denatured by unknown reason(s) to much larger extent than in normal lots, resulting in “iromodori discoloration” of the former lots of “yakinori”.

著者

天野 慶之 富谷 章子

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.19, no.5, pp.671-687, 1953-09-25 (Released:2008-02-29)

参考文献数

27

被引用文献数

4

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The problem of green discoloration in frozen meat of sword fish has drawn much attentions among frozen food packers in this country for recent several years. In the previous paper1) (1950) the presence of isovaleric acid in ?? green part of the meat was noted as a component of disagreeable smell resembling that of foul cheese. The purposes of the present work are to ascertain what is the relation between occurrence of green meat and freshness of raw muscle and whether or not the green pigment is identical to that of Pseudomonas fluorescens. It is hoped that the latter of the questions may be answered by throwing light on biochemical agencies, if any, responsible for giving rise the discoloration. The discoloration takes place just beneath the ventral and lateral sides of the skin and often in the abdominal cavity (Figs. 1-4). It is frequently experienced that formation of the green meat is likely promoted when the presence of the blood or dark flesh is remarkable in the adjacent muscles. It can be also pointed out that the discoloration tends to spread to a certain extent during the first two weeks of storage with temperature kept below -15°C., but no more after that period. The results of comparative examination showed that the green part was almost in an early stage of decomposition as compared with a normal part of the meat. The amount of iron contained in the green meat was rather higher than that of normal one (Table 1). The green pigment can not be extracted with organic solvents such as ethanol, methanol, buthanol, berzol, ether, and is only soluble in water. The absorption spectrum of this pigment indicates their maximum point at the wave length of 418 milimicrons and differ distinctly from that of the pigment produced in the cultivation of Pseudomonas fluorescens. Furthermore, the green pigment does not show fluorescence under ultra-violet ray. Intensity of the color is neither reduced by addition of acid until pH value of the medium lowers to 4.0 or below, nor recovered when alkali is added to this acidified solution in an attempt at reversing the reaction toward alkaline side. On the contrary, the pigment of Pseudomonas fluorescens fades out readily when pH of the medium is adjusted under 62. It is as well possible to let the color turn back completely as if to behave as an acid base indicator whenever pH is exceeded above 6.2 by addition of alkali (Table 8). Since about 1 to 2mg. of hydrogen sulfide was proved to exist in 100 grms. of the green meat, injection of dilute H2S solution into the normal tissue was applied in an attempt at artificial discoloration of sword fish meat. After a day or so the development of green color was observed at the locality where hydrogen sulfide had been injected (Table 9). Expansion of the green area was noticed during storage at the temperature of -15°C. for artificial discoloration. It is intere-sting to note that just about 1.25 mgms. of H2S is necessary to form the discoloration, and that this amount roughly corresponds to that of H2S naturally contained in the green meat Some reducing substances such as cysteine which are believed to probably exist in the muslce tissues, and glucose, , do not exhibit green discoloration as occurred in H2S injection, regardless of their concentrations. Artificial discoloration by H2S was also successful with the muscles of dogfish and flatfishes to which the injection was performed. But it failed in case of Alaska pollack (Table 10). Contamination of Pseudomoaas fluorescens would have no significance for the discoloration of frozen sword fish.

著者

岡本 純一郎

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.75, no.1, pp.116-119, 2009 (Released:2009-02-11)

参考文献数

1

著者

岩田 清二

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.14, no.2, pp.82-86, 1948-12-25 (Released:2008-02-29)

参考文献数

1

被引用文献数

1 1

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The living bivalves have the 3 forces concerning to close the valves: namely the closing force of adductor muscle, the opening force of ligament of valves and the adhesive force of adductor muscle to the shells. The closing force of adductor muscle decreases gradually as temperature rises and becomes minimum at about 70°C and increases as temperature rises higher until the shell opens. The force of ligament increases by degrees as temperature rises so as to open the valves. The adhesive force of adductor muscle to the shell is exceedingly strong in lower temperatures but it decreases as temperature rises so far as the shell opens. The sementing substance between the adductor muscle and the shell dissolves at length completely by prolonged boiling. The results of my observations and experiments show that when the closing force of adductor muscle or the opening force of ligament exceeds the adhesive force of adductor muscle to the shell the adductor muscle comes off from one side of the valves, which open widely at last.