著者

李 南赫 加藤 登 安永 廣作 中川 則和 新井 健一

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.63, no.6, pp.977-984, 1997-11-15

被引用文献数

1 1

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It is known that in the gelation of salt-ground meat from walleye pollack surimi, favorable setting temperature appears to be at around 25°C, and the changing profile of gel strength of kamaboko gel as a function of setting at 40°C varies among the preparations of frozen surimi. At a setting temperature of 40°C, there was a general trend that the breaking strength of kamaboko gel formed from high grade surimi changed in a biphasic manner: on increase at an early stage of the setting and a subsequent decrease at a later stage, while the breaking strength of the gel from low grade surimi reduced in a monophasic manner.<br>We showed that there is a good correlation between the maximum value of breaking strength of kamaboko gel attained through the setting at 25°C and the changing rate of breaking strength of kamaboko gel as a function of the setting time at 40°C.<br>On the basis of these findings, we proposed a simple and quick method for evaluating the characteristic gelling ability of walleye pollack frozen surimi for practical use in a factory.

著者

関 伸夫 宇野 秀樹 李 南赫 木村 郁夫 豊田 恭平 藤田 孝夫 新井 健一

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.1, pp.125-132, 1990

被引用文献数

39 152

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When carp myosin B was incubated at 25°C, SDS-PAGE showed that an addition of a soluble extract from Alaska pollack muscle and surimi greatly stimulated the cross-linking reac-tion of myosin heavy chains. This effect was completely lost on boiling but not with dialysis, suggesting the presence of an active enzyme, transglutaminase, in the extract. It was, therefore, purified from Alaska pollack muscle by DEAE-cellulose chromatography and Sephadex G-200 gel filtration.<br> The partially purified enzyme catalyzed the cross-linking reaction of myosin heavy chain and also showed an activity to incorporate a fluorescent amine, monodansylcadaverine, into acety-lated casein. SDS-PAGE analysis of carp myosin B incubated with the enzyme in the presence of monodansylcadaverine showed several fluorescent bands, including myosin heavy chain and its polymers, with a depletion of fluorescence on actin, tropomyosin and connectin bands. The transglutaminase activity was found at a molecular weight of about 85, 000 by the gel filtration and required Ca²⁺.<br> From these results, the presence of transglutaminase was ascertained in Alaska pollack muscle and surimi. The setting of the salted paste of muscle or surimi may thus involve at least the enzymatic process in gel network formation.

著者

伊藤 正木 安井 港 津久井 文夫 多部田 修

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.65, no.2, pp.175-181, 1999-03-15

被引用文献数

7 7

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遠州灘で索餌期に漁獲されるトラフグ成魚の移動・回遊を解明するため1994&acd;96年に遠州灘で索餌期に行われた成魚の標識放流結果を分析した。その結果, トラフグ成魚は, 伊勢湾口から御前崎周辺を回遊範囲とし, 4,5月に伊勢湾口へ産卵回遊すると推測された。特に, 他の海域のトラフグより移動範囲が狭いことが特徴であった。この海域で行われた未成魚や産卵群の標識放流結果とあわせると, 遠州灘に分布するトラフグは, この海域で生活史を完結する独立した群であると考えられる。

著者

塚本 勝巳

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.72, no.3, pp.350-356, 2006-05-15

被引用文献数

4

著者

黒川 忠英 鈴木 徹 岡内 正典 三輪 理 永井 清仁 中村 弘二 本城 凡夫 中島 員洋 芦田 勝朗 船越 将二

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.65, no.2, pp.241-251, 1999-03-15

被引用文献数

32 22

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アコヤガイの閉殻筋の赤変化を伴う大量へい死現象の人為的再現手法と, その病理組織学的診断手法の開発を行った。赤変異常貝の外套膜片の健常貝への移植および健常貝と赤変異常貝との同居飼育により, 赤変異常が再現された。よって, 赤変異常は感染症による可能性が極めて強い。また, 外套膜と閉殻筋の病変が, その病理組織学的診断指標として有効と判断された。

著者

長島 裕二 丸山 純一 野口 玉雄 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.53, no.5, pp.819-823, 1987

被引用文献数

28 98

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An ion-pairing high performance liquid chromatographic method using a silica ODS columnwas developed for analysis of paralytic shellfish poison (PSP) and tetrodotoxi (TTX). As mobile phase is used a mixture of 0.05_M phosphate buffer (pH 7.0) containing 2 m_M heptanesulfonicacid/methanol (99:1) for separation of gonyautoxins and TTXs, and the one (75:25) for separa-tion of saxitoxins. PSP and TTX members thus separated were detected as fluorogenic sub-stances, by heating with a periodate reagent (for PSP), or with 3_N NaOH (for TTX).

著者

中家 浩 高見 秀輝

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.6, pp.1217-1220, 2012 (Released:2012-11-28)

参考文献数

3

被引用文献数

2 1

著者

鈴木 徹 小野 規子 高井 陸雄

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.3, pp.389-390, 1995-05-15 (Released:2008-02-29)

参考文献数

3

被引用文献数

4 7

著者

中村 智幸 片野 修 山本 祥一郎

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.70, no.5, pp.745-749, 2004-09-15

被引用文献数

3 2

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コクチバスとオオクチバスの成長に対する流水と水温の影響を実験的に検討した。給餌下では,両種ともに流水池と止水池との間で成長率に有意差は認められなかった。しかし,オオクチバスに対するコクチバスの成長比は,水温の低い時期に大きかった。無給餌下では,オオクチバスの体重の減少率は止水池に比べて流水池において大きかったが,コクチバスでは両池の間で体重の減少率に有意差は認められなかった。以上の結果は,コクチバスのほうがオオクチバスに比べて,流水と低水温に対する適応能力において優れていることを示している。

著者

佐野 吉彦

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.34, no.8, pp.734-739, 1968-08-25 (Released:2008-02-29)

参考文献数

11

被引用文献数

6 5

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Very small amounts of polyunsaturated fatty acid and alcohol fractions were separated from the blubber oil of a sperm whale, Physeter macrocephalus, by a combination of urea-complex fractionation and silicic acid column chromatographic techniques. Gas-liquid chromatographic analyses of these fractions showed the presence of polyunsaturated fatty acids (18:4, 20:4, 20:5, 21:5, 22:5 and 22:6) and alcohols (18:4, 20:4, 20:5 and 22:6), some of which had not been reported. In addition, the existence of other minor unknown constituents was observed.

著者

針生 仁

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.68, no.5, pp.710-713, 2002-09-15

被引用文献数

2 2

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世界一の長寿国となった日本人の伝統食である和食が健康に良いと見直されている。近年、和食の代表的素材である魚の油脂成分に多く含まれるエイコサペンタエン酸(EPA)やドコサヘキサエン酸(DHA)の生理機能が究明され、医薬品や健康食品素材として実用化が進展している。健康なタンパク質源のイメージを持つ魚の健康効果の一端が明らかにされたが、そのタンパク質部分についてはどうであろうか。食品の有する生理機能"食効"が科学的に実証され、厚生労働省許可の下に、パッケージに一定の範囲で効能表示ができる特定保健用食品が販売されている。ACEは、不活性なアンジオテンシンIを強力な昇圧物質であるアンジオテンシンIIに変えるとともに、動脈弛緩、血圧降下作用を示すブラジキニンを不活性化する。そのためACE阻害剤は、強力な降圧効果を示す。昨今、高血圧の臨床において、カプトプリル等のACE阻害薬やロサルタン等のアンジオテンシンIIアンタゴニストが主要薬として使用されている。かつお節やイワシの魚タンパクに由来するペプチドが、「血圧が高めの方の食品」として実用化されているのは、魚の新たな健康機能の発見であり、その実像を少し掘り下げてみたい。

著者

深田 陽久 橋口 智美 柏木 丈拡 妹尾 歩美 高桑 史明 森岡 克司 沢村 正義 益本 俊郎

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.76, no.4, pp.678-685, 2010 (Released:2010-10-11)

参考文献数

33

被引用文献数

6 9

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養殖ブリの高付加価値化を目的として下記の試験を行った。試験 1 ではユズ果汁をブリ飼料に添加することによって血合筋の褐変を抑制できるか検討した。飼料 1 kg にユズ果汁を段階的に添加し,ブリ幼魚に 40 日間給与した。ユズ果汁の添加によって,成長を損なう事無く,血合筋の褐変が抑制されていた。試験 2 としてユズ果汁を添加した飼料を 30 日間与えたブリの筋肉中からユズ香気成分の検出と同定を行い,香りの成分が果汁を添加した飼料より移行し,蓄積されたことを明らかにした。

著者

小山 法希 松川 雅仁 島田 昌彦 佐藤 良一

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.74, no.6, pp.1068-1074, 2008-11-15

被引用文献数

2 3

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冷凍バナメイエビを解凍後に0℃〜55℃の温度で貯蔵し,筋肉中のATP関連化合物の変化を調べた。10℃未満あるいは55℃の貯蔵では,AMPが減少しIMPと(HxR+Hx)がほぼ同じ割合で生成した。20℃〜40℃の貯蔵では,IMPが(HxR+Hx)より割合的に多く生成し,IMPは最高で70%にも達した。生のバナメイエビを氷殺後に7℃と22℃で貯蔵した場合,IMPの生成は7℃よりも22℃の方が多く,22℃で貯蔵したエビのうま味は有意に強くなった。遊離アミノ酸はいずれの貯蔵温度でも変化しなかった。

著者

藤原 俊司 ハンキン D.G.

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.54, no.8, pp.1333-1338, 1988-08-25 (Released:2008-02-29)

参考文献数

13

被引用文献数

2 6

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Size, sex, state of maturity and age were determined for sablefish captured by commercial otter trawl vessels at depths from 100m to 900m off northern California from January through August 1984. Sex ratios appeared to be 1:1 among immature fish at all depths, but significantly departed from a 1:1 ratio among mature fish during many months and at many depths, without any clear pattern. Plots of percent spent fish against month suggested that spawning took place from late January through March with a probable peak during early February. Estimated fork lengths at 50% maturity showed a shift to a smaller size with increasing depth. A greater fraction of males and females was mature at smaller sizes and younger ages in deeper waters (>600m) than in shallow waters (<600m). Maturation of both sexes occurred over a wide range of ages and sizes (from 3 to 8 years of age and from 40 to 65cm in fork length), although females generally matured at a larger size and older age than males. Two alternative hypotheses could explain collected data. Sablefish may move to deeper waters at the onset of sexual maturity (for which size and age may vary considerably among individuals), or distinct deep water and shallow water stocks may exist off northern California. Tagging experiments are necessary for distinguishing between these alternative explanations.Sablefish Anoplopoma fimbri

著者

小林 喜雄

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.23, no.7-8, pp.376-382, 1957-11-25 (Released:2008-02-29)

参考文献数

13

被引用文献数

1

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Some specimens of the sablefish, Anaplopoma fimbria (PALLAS), were collected by a larva net, from aboard the training ship “Oshoro Maru” of Hokkaido University, in 1955 and 1956. The results obtained from observations on these samples revealed the following facts. 1. Sixteen specimens of larvae and youngs of the sablefish were collected from nine stations of the sea off the Aleutian Islands. 2. These specimens were collected from July 8th to August 13 th, in two successive years. They were 11.3-30.2mm in total length. The minimum specimen of 11.3mm was collected on-July 8th, and the maximum one of 30.2mm on August 13 th. 3. The rate of increase of head is about 0.3mm to 1mm in total length. Head length is about 24% of total length in the specimen of about 20mm overall length. Anus takes the place nearly in the middle of body, and the increase of the distance from the tip of snout to anus is about 0.5mm to 1mm in total length. 4. The minimum specimen of 11.3mm in total length has larval fin form, but in the speci-men of about 18mm in total length, fin rays have developed in the second dorsal and anal. At the stage of ca. 22mm in total length, fin rays are developing in the first dorsal fin, and number of fin rays of the second dorsal, anal and pectoral fins have reached their full number. The ventral fin developed when specimen reached about 18mm, rays were ascertained at ca 25mm, and their full number was attained at about 30mm in total length, respectively. Fin rays of the first dorsal reach the full number at maximal total length of 30.2mm, but they are of unfinished form. 5. Body color is blackish-brown, and becomes darker as the specimen grows older. Espe-cially, the latter half of pectoral fin turns jet-black; this is a distinguishing trait.

著者

古庄 真喜 梅崎 祐二 石田 宏一 本田 彰

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.54, no.7, pp.1209-1212, 1988-07-25 (Released:2008-02-29)

参考文献数

16

被引用文献数

10 13

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Changes in the levels of ATP-related compounds and lactic acid in the muscle of live prawn Penaeus japonicus kept in the sawdust at 15C° were investigated to find an index suitable for evalua-tion of parwn activity during the transportation in the sawdust. The concentration of ATP in the muscle markedly decreased after storage of 48h, resulting in a rapid increase in the AMP level. The level of lactic acid in the muscle also gradually increased during storage in the sawdust. The ratio of ATP to the ATP-related compounds (the total nu-cleotides) in the muscle which colsely related with the survival rate of prawn was found to be sui-table as a criterion to evaluate the activity of prawn during transportation in the sawdust. The levels of the ATP-related compounds in the muscle of prawn kept in the sawdust recovered to their original levels within 1h after they were returned to the sea.

著者

福田 耕一 加藤 登 市川 寿 野崎 征宣 田端 義明

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.57, no.8, pp.1523-1530, 1991

被引用文献数

3 2

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Properties of gizzard shad which were stored at low temperature as raw material for fish jelly products were studied.<br> From the viewpoint of gel-forming ability, this fish was classified into the group of easy-setting and easy-disintegrating fish such as sardines. Hunter whiteness of <i>kamaboko</i> obtained was about 20% less than that of white-meat fish such as Alaska pollack. The fish exhibited a strong gel-forming ability such as that of lizard fish.<br> Gel-forming ability of the fish decreased to about 70% of the original ability during 12 days iced storage. The tolerant period of iced storage of the fish as material for fish jelly products was estimated to be about 10 days.<br> Gel-forming ability of frozen fish meat was about the same as that of unfrozen fish meat. Minced fish meat stored at -25°C which was frozen after being washed with alkaline-salt solution showed fairly strong gel-forming ability even after a frozen storage period as long as 6 months, while the fish meat which was frozen after being washed with water had weak gel-forming ability.<br> The gel-forming ability of the minced meat washed with alkaline-salt solution or water was found to be significantly correlated to total myofibrillar Ca-ATPase activity and the solubility of myofibrils in the minced meat which was stored on ice or frozen stored at -25°C. No such correlation was observed in the case of minced meat frozen stored at -50°C, even though alkaline-leaching was employed.

著者

立田 穣 小柳 卓

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.52, no.11, pp.2019-2026, 1986

被引用文献数

6

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The accumulation of ⁶⁰Co, ⁵⁹Fe, ⁵⁴Mn and ⁶⁵Zn by common mussel <i>Mytilus edulis</i> and purplish bifurcate mussel <i>Septifer virgatus</i> from seawater was investigated. High accumulation of ⁵⁹Fe in Mytilus and ⁵⁴Mn in <i>Septifer</i> was observed in the uptake experiments. Differences in biological half-lives between the two species was observed for ⁵⁴Mn and ⁵⁹Fe. The organ-specific concen-tration of radionuclides observed in the mussels was high accumulation of ⁶⁰Co in kidney andviscera, ⁵⁹Fe in kidney and viscera, ⁶⁵Zn in kidney but was not observed for ⁵⁴Mn although the accumulation of ⁵⁴Mn in mantle was different between the species. Autoradiography was applied to examine the details of the distribution of ⁵⁹Fe in the soft parts of the mussels.

著者

為石 日出生

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.66, no.2, pp.304-305, 2000-03-15 (Released:2008-02-01)

著者

丸山 俊朗 半沢 昌彦 森 隆 吉田 多摩夫

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.3, pp.457-463, 1984

被引用文献数

1

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Removal of Cells of <i>Olisthodiscus</i> sp. using alumining sulfate was studied by determining the solubility of Al in seawater under various pH conditions, and examining the direct application of aluminium sulfate to the cell suspension in a jar tester.<br> The solubility of the Al desreased from pH 4.5. The minimum and maximum solubility was at pH 6.3 and pH 8.5 respectively. Above pH 8.5, solubility decreased. A pH buffer. action appeared when pH was 4.5-5.0, 8.5 and 10.<br> The aluminium sulfate requirement and pH conditions for a 100% removal of 2×10⁴ cells/ml were 50mg/l (4mg of A1/l) at the most and pH < 5.8 and pH > 9.5, respectively. These pH conditions were dependent on aluminium sulgate content. When 6.5 < pH < 8.5, only 10-30% rate of removal was obtained.<br> From these results, it was suggested that the cell removal mechanism was mainiy due to disruption of cells followed by effective coagulation due to highly positive charged aluminium hydroxide when pH < 5.8, and positive charged magnesium hydroxide when pH < 9.5. The pH change alone or coprecipotation with aluminium hydroxide may not play any important role in the removal mechanism of the cells.