著者

浜崎 活幸

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.2, pp.241-241, 2006 (Released:2006-03-28)

著者

干川 裕 原 素之

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.1231-1234, 2012 (Released:2012-11-28)

参考文献数

10

被引用文献数

2

著者

田子 泰彦

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.66, no.1, pp.44-49, 2000-01-15

被引用文献数

9 10

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北陸地方の神通川と庄川において, サクラマス親魚の河川への遡上と滞留状況を1991∿1995年に調べた。神通川への遡上は2∿6月であり, その盛期は5月にあった。遡上親魚の大きさは尾叉長58.5±4.9cm, 体重2.8kg±0.8kgで, 遡上親魚の74.7%を雌が占めた。庄川中流域における流し網による親魚の捕獲調査では, 96.4%の個体が淵で捕獲された。神通川で4∿6月に漁獲された個体の80.2%が空胃であった。これらのことから, サクラマスは河川に遡上後は中流域の淵に滞留し, ほとんど摂餌せずに越夏するものと推測された。サクラマス資源の効率的な増大のためには, 淵の保全・復元が極めて重要であると考えられた。

著者

高橋 豊美

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.42, no.4, pp.427-436, 1976-04-25 (Released:2008-02-29)

参考文献数

17

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In a previous paper, the size and age composition of the shoals and several biological characteristics of the herring, Clupea pallasi, in the northern part of the Okhotsk Sea in the summer of 1971 were reported. In the present study, the author attempted to clarify the features of the age composition of the shoals and the relationship between their distribution and hydrographic conditions on the surface layer. Fish samples and data of oceanographic observation were obtained by the research vessel“Oyashio Maru”in the northern part of the Okhotsk Sea in the summers of 1971-1973. The surface gill nets usded were composed of nets of various mesh sizes 30, 35, 42, 48, 55, 63, 72, 82mm, and others, and the results of the analysis of these mesh selection curves suggested that these nets can relatively capture herrings non-selec-tively. The results obtained are summarized as follows: 1) The shoals were separated into 3 groups according to the type of their age composition; Shoal A was composed of fish older than 4 years old (3+), Shoal B was mainly composed of 2-3 year-old fish, and Shoal C was mainly composed of 4 year-old fish. 2) Shoal B was distributed in comparative warm waters (12-14°C), where the temperature and salinity gradient were small. 3) Shoal C was observed in only remarkably low salinity areas (27.1-31.2‰), where the discharges of rivers could have some influence. 4) There is a possibility that the extension of the low salinity waters helped to define the distribution of Shoal A. 5) It is deduced that each shoal generally separates from one another geographi-cally due to the distribution of Shoal B and Shoal C in connection with peculiar water masses, respectively.

著者

菅野 泰次

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.48, no.6, pp.755-762, 1982-06-25 (Released:2008-02-29)

参考文献数

26

被引用文献数

1 3

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The population structure of herring in the Okhotsk sea south of 46°N was studied using twenty samples collected from three feeding areas and four spawning areas, and the landings during 13 years in seventeen sections. The relationship of ten samples caught in there feeding areas to spawning stocks were judged by discriminant analysis using VN, γ1, γ2 (see Table 2) as follows: four belong to DeKastri, three belong to Saroma, two mingle in DeKastri, Saroma, Notoro and one belongs to another subpopulation not described above. Four factors which act upon the fluctuation of the landings on seventeen sections were extracted. Two factors had high correlations with the catches of Notoro district and Saroma district. The other two factors had high correlations with each of the landings on two domains in the near side and the far-off side of Hakkaido. From these results, it is assumed that two subpopulations in the Notoro district and Saroma district are independent stocks not mixing with each other being localized in distribution, and a stock in a domain on the near side of Hokkaido is from the DeKastri subpopulation reproduced in the northern Tatal sound.

著者

菅野 泰次

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.3, pp.441-445, 1989-03-25 (Released:2008-02-29)

参考文献数

17

被引用文献数

1 1

---

Geographic and environmental causes of variations in meristic and morphometric characters were examined for the ten herring populations in the Far Eastern waters. A study of the correlations between the characters of each population and the latitude, salinity and water temperature at the spawning grounds showed that five characters of initial growth, upper gill rakers, lower gill rakers, head length-body length relation and predorsal length-body length relation are closely related to the latitude or water temperature, but showed no relation with the salinity in the spawning grounds.Three factors were extracted by factor analysis for the ten morphological characters in populations. One of them which seems to have no correlation with the three environmental properties examined is the factor suggesting genetic differences between the populations. The variations in morphological characteristics may be associated with each population's ecological, adaptitional and quantitative properties during their evolutional courses in the Pacific Ocean.

著者

浅見 忠彦

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.19, no.4, pp.398-404, 1953 (Released:2008-02-29)

参考文献数

4

被引用文献数

2

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Regular monthly observations as well as those conducted at irregular intervals from 1949 to 1952 inclusive show that the spawning period of sardine and round herring covers November to next April but that of Anchovy extends all year round along the coast of Miyazaki Prefecture. Frequency distribution of ovarian egg diameter of sardine and round herring was found unimo. dal in samples obtained from June to October. But ovary weight of these fishes increase rapidly in November or December when frequency distribution of ovarian egg diameter assumes bimodal or trimodal when examined as before. Anchovy stand also quite different from the other two in ovarian weight and egg diameter, i.e., no precise period of rapid increase of ovary was not found and egg diameter distribution always differs in individuals even taken at the same time and locality.

著者

山森 邦夫 出口 進 前原 栄世 松居 隆

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.58, no.6, pp.1157-1162, 1992 (Released:2008-02-29)

参考文献数

17

被引用文献数

8 14

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Lethal effects of tetrodotoxin (TTX) and saxitoxin (STX) on 6 species of nontoxic marine crabs, as well as effects of the toxins on their nerves, were investigated. There was wide variance among species examined for the lethal effect of TTX and STX. The tolerances of nerves are almost compatible to lethal tolerance with the exception of Hemigrapsus sanguineus. This species showed relatively high resistance to TTX, but its nerve was at almost the same level of tolerance as those of other TTX-sensitive crabs. In order to elucidate the mechanism for high TTX-resis-tance in H. sanguineus, nerve tolerance was measured in the presence of its body fluid. The body fluid reduced the effect of TTX on the nerves, while no effect was observed for STX. It is also con-firmed that pre-injection of the body fluid of H. sanguineus into a mouse was effective to some extent in protecting the mouse from TTX attack.

著者

中村 剛也 本間 隆満 宮原 裕一 花里 孝幸 朴 虎東

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.79, no.5, pp.851-862, 2013 (Released:2013-09-17)

参考文献数

31

被引用文献数

1 1

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諏訪湖の Microcystis の見かけの比増殖速度や最大現存量に対して湖水回転率が与える影響を 1992 年から 2003 年で調査した。20% day−1 以上に達するようなフラッシング時に加えて対数増殖期の回転率の上昇が 2% day−1 以上に達すると,Microcystis の見かけの比増殖速度は抑制され始めた。6 月から 7 月の回転率が Microcystis の最大現存量に強い影響を与えていることが示唆された。本研究は短期・長期的な湖水回転率が Microcystis に影響を与えていることを示すものである。

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 3

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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.

著者

松本 美鈴 山中 英明

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.58, no.4, pp.787-791, 1992

被引用文献数

3 1

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Culinary "<i>arai</i>" was prepared by washing the muscles from the legs of live tanner crab in water at 0°C for 2 min, at 18°C for 1 min, and at 49°C for 20s, respectively.<br> Sensory panel members distinguished "<i>arai</i>" prepared at 49°C from the others, in addition to which they showed an overall preference for it. "<i>Arai</i>" prepared at 49°C was significantly opaque, elastic, and tasty. After "<i>arai</i>" treatments, ATP and arginine phosphate decreased and lactate increased in the muscle, especially in "<i>arai</i>" prepared at 49°C. This means that a rapid degradation of ATP, which was produced from arginine phosphate and glycolysis, occurred in the "<i>arai</i>" treatment at 49°C. In addition, it was observed that muscle fiber curved distinctly in optical microscopy of "<i>arai</i>" prepared at 49°C. The total amounts of free amino acids were lower in "<i>arai</i>" prepared at 49°C than in the others. The amounts of glucose, organic acids except lactate, and homarine did not differ among the three "<i>arai</i>" samples. However, a large amount of AMP was accumulated and GMP was detected in "<i>arai</i>" prepared at 49°C. These results suggested that AMP and GMP in "<i>arai</i>" prepared at 49°C contributed to its strong taste. The composition of extractive components in "<i>arai</i>" prepared at 49°C was similar to that of cooked tanner crab muscle.

著者

堤 裕昭 門谷 茂

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.59, no.8, pp.1343-1347, 1993-08-25 (Released:2008-02-29)

参考文献数

16

被引用文献数

23 23

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We have attempted to promote the decomposition of organic matter deposited on the marine bottom below fish net pen culture by the biological activities of a deposit feeding capitellid polychaete, Capitella sp. 1. The organically enriched sediment was reproduced in the tub in the laboratory by the addition of moist pellets for fish culture on the sediment. We compared the chemical characteristics of the sediments between the experiments with and without Capitella. In these experiments, the Capitella colonies increased rapidly, and the biological activities such as feeding, reworking etc. efficiently decomposed the organic matter added on the sediment. The levels of organic matter of the sediment with Capitella fluctuated stably around the initial level throughout the period of the experiments for 60 days, while the levels in the experiments without Capitella gradually increased. The promotion of organic decomposition of the sediment in the experiments with Capitella also prevented the development of reduced conditions in the sediment. If we can re-establish a dense Capitella population on the bottom below the fish net pen quickly in the environmental recovery process from autumn to winter by releasing artificially cultured colonies of the worms, the potential of organic decomposition on the bottom will be significantly enhanced.

著者

田中 彌太郎

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.19, no.12, pp.1161-1164, 1954-04-25 (Released:2008-02-29)

参考文献数

2

被引用文献数

1

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1. The spawning seasons of Ostrea rivularis and O. gigas were determined by examining their body weight, maturation of gonads and discharge of the reproductive substances. 2. The spawning seasons of these two oysters do not cover well one another. 3. The spawning season of O. rivularis ranges from late May to early September. There are 3 major spawning periods during this season, (a) early June, (b) from late June to early July and (c) from the beginning to the middle of August. 4. O. gigas spawns from early May to early November. During this season there are 4 major periods of spawning; (a) from late May to early June, (b) middle of July, (c) from late August to early September and (d) late September.

著者

吉水 守

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.78, no.3, pp.358-367, 2012-05-15

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魚類ウイルス病とその防疫対策について,その概略を紹介し,飼育魚種と対象疾病ごとのリスク管理手法を導入した防疫対策導入の必要性を紹介する。

著者

笠原 賀代子 西堀 幸吉

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.44, no.4, pp.385-387, 1978-04-25 (Released:2008-02-29)

参考文献数

4

被引用文献数

6 9

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Volatile components of “kusaya” were studied by GLC and GC-MS analyses. Eight acids (acetic, propionic, isobutyric, n-butyric, isovaleric, n-valeric, isocaproic, and n-caproic acid), three bases (TMA, DMA or MMA, and ammonia) and six carbonyls (acetaldehyde, propion-aldehyde, acetone, n-butyraldehyde, methylethylketone, and caproaldehyde) were identified. The aroma of “kusaya” seems to be due to the volatile acids identified, especially to n-butyric acid.

著者

清水 亘 望月 篤 清水 潮 相磯 和嘉

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.33, no.12, pp.1143-1146, 1967-12-25 (Released:2008-02-29)

参考文献数

2

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Kusaya is a special salted-dried fish originated a few hundred years ago in the island of Niizima, off the south coast of Izu Peninsula, Japan. A peculiar feature of the product is long, successive use of its curing brine with occasional addition of concentrated salt solution: some of the brines are said to have been used for more than four hundred years. Although Kusaya (lit. smelt fish) has a strong, fermentation odour, its excellent taste has been much prized by consumers. The chemical analyses of a brine revealed that it contains less than 4% salt and 490mg% volatile basic nitrogen. The pH value of the brine was 7.80. In spite of the low salt concentration of the brine, filleted jackmackerel which had been dipped in the brine for 24 hours showed a marked delay in the development of volatile basic nitrogen during subsequent storage. A mild taste and good texture of the product owing to the low salt concentration would be responsible for the appraised quality of Kusaya. The possibility of the occurrence of special microorganisms which might contribute the preserving effect of the brine was discussed.

著者

小幡 彌太郎 佐々 三郎 谷口 利廣

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.6, pp.289-291, 1949-04-25 (Released:2008-02-29)

参考文献数

3

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The crystalline lenses of Theragra chalcogramma Pallas (I) and Ommastrephes sloani pacificus Steenstrup (II) were tested as for their value as a sticking matter for ply-wood. The results obtained are as following: The sticking power for the 4 m.m. Max. Min. Average Ply-wood I 28, 0kg/cm2 24, 3kg/cm2 26, 3kg/cm2 II 26, 6 24, 6 25, 6

著者

小幡 彌太郎 佐々 三郎 谷口 利廣

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.5, pp.251-253, 1949-03-25 (Released:2008-02-29)

参考文献数

1

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The sticking power of fish-meat for ply-wood was tested with the meat of the following five species of fish: Fresh meat of Squalas sucklegi (Girard) I, Dinogunellus grigorjewi (II), and of Atheresthes evermanni Jordan & Starkes (III), and dry meat of Raiia isotrachys (IV) and of Theragra chalcogramma Pallas (V). The results obtained are as follows: Meat The Sticking Power for the 4 m.m. Ply-wood (Birch tree) max. min. average I 23.6kg/cm2 19.3kg/cm2 21.3kg/cm2 II 26, 6 25.8 26, 2 III 25, 3 25.3 25, 5 IV - - 15.0 V - -22.0

著者

伊藤 史郎 柴山 雅洋 小早川 淳 谷 雄策

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.5, pp.757-763, 1989-05-25 (Released:2008-02-29)

参考文献数

10

被引用文献数

4 23

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The spawning season of the sea urchin Hemicentrotus pulcherrimus in natural ground, Saga area in Japan starts from around December. In mass production of young sea urchin, the warmer season is then more desirable for the larvae culture. In order to collect the eggs three months earlier than natural spawning season, promotion of maturation and of spawning was conducted by regulating water temperature. The sea urchin which had experienced a period of rising temperature to 26°C, either naturally or artificially, could mature and spawn about 45 days after the temperature was again lowered to 15°C. Those cultured at constant temperature of 15°C from May did not mature and died in July. These experiments suggest that by means of the water temperature regulations, mass production of sea urchin can be commenced from October in the warmer season, the optimum period for culturing larvae. Using this method, the mass production of the sea urchin has been successfully conducted in our station since 1987.

著者

久田 孝 庄田 麻美 森村 奈々 横山 理雄

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.64, no.6, pp.1053-1059, 1998-11-15 (Released:2008-02-29)

参考文献数

18

被引用文献数

6 9

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Microflora of Kaburazushi (fermented turnip and yellowtail with malted rice) and Daikonzushi (fermented radish and Pacific herring with malted rice), traditional fermented food in Kanazawa, Japan, were surveyed by a simple method using several selective media and non-selective media. In the case of the Kaburazushi or Daikonzushi made by four factories, predominant bacterial groups were lactic acid bacteria (lactobacilli and/or lactococci), however samples obtained from the different factories showed different numbers of lactic acid bacteria (104 to 108/g) and the numbers did not correlate with the concentration of lactic acid and the pH value. In the case of the homemade samples, the numbers of lactic acid bacteria increased to about 108/g in three days and correlated with the increase of lactic acid concentration and the lowering of pH value. The numbers of yeast decreased about from 105 to 102/g during seven to 14 days' fermentation. The numbers of halophilic bacteria and contaminants, such as bacilli and coliforms, were decreased with the fermentation. These results indicate that the character of the microflora and fermentation of some Kaburazusi and Daikonzushi made by factories differs from that of the homemade variety.