著者

阿知波 英明

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.68, no.1, pp.92-93, 2002-01-15

被引用文献数

1

---

トラフグへの焼き印による標識の可能性について試験を行った。体背面,体腹面などに焼き印したところ,全長38,43mmでは11日目までに3個体とも死亡したが,全長66,70mmについては355日以上にわたり生存し,火傷跡に小棘鱗状突起および鱗が再生しなかったため,焼き印が明瞭に識別できた。このことから,全長66-70mmのトラフグへの焼き印標識方法は,長期間にわたり標識として確認が可能で,さらには標識を付ける作業が容易で,経済的であることなどから有効であると考えられた。

著者

深見 公雄 湯澤 篤 西島 敏隆 畑 幸彦

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.6, pp.1073-1077, 1992

被引用文献数

28 83

---

A bacterium 5N-3 possessing a remarkable inhibitory effect on the growth of <i>Gymnodinium nagasakiense</i> was isolated from Uranouchi Inlet, Kochi. This bacterium was tentatively identified as <i>Flavobacterium</i> sp. The growth inhibiting effect of 5N-3 on <i>G. nagasakiense</i> was drastic in particular when the alga was in the logarithmic growth phase, and cell density decreased to less than 1% of the initial concentration within 4 days after inoculating 5N-3, indicating that the effect was algicidal. The effect was obtained when the density of the bacterium was more than 10⁶ cells/m<i>l</i>. However, they grew very rapidly up to 10⁸ cells/m<i>l</i> by using extracellular released organic carbon from various phytoplankton species. On the other hand, the algicidal effect of 5N-3 was only observed on <i>G. nagasakiense</i> but not on <i>Chattonella antiqua</i>, <i>Heterosigma akashiwo</i>, or <i>Skeletonema costatum</i>. These results indicate that the effect of 5N-3 was <i>G. nagasakiense</i>-specific and suggest that it grows to a level of cell density effective in inhibiting the alga in the field by using naturally oc-curring organic carbon from phytoplankton.

著者

野口 玉雄

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.68, no.6, pp.928-929, 2002-11-15

---

フグ毒の研究は,1960年代の前半まではフグ毒(tetrodotoxin,TTX)構造の解明に終始した。1964年には,有機化学者の英知を集めた国際天然物会議において3つのグループからTTXに対して同一の絶対構造が提案され,この問題は一段落した。その際にMosher教授によるカリフォルニアイモリからTTXが検出された発表があり,TTXがフグの占有物である神話が崩れた。その後,日本で起きた魚介類自然毒による中毒に際して,いくつかの中毒原因物質がTTXと同定され,TTXの生物界における分布が広かった。これに伴って,これまで神秘と思われていたフグの毒化機構に食物連鎖が浮上するとともに,TTXの生体内における存在形態も論議されるようになった。さらに,抗TTXモノクローナル抗体の開発により,これに関する活発な研究が行われている。これら,最近の発展の著しいTTX研究のハイライトを紹介するとともに,これまでの研究を統括して,将来的なTTX研究の展望を述べたい。

著者

長島 祐二

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.68, no.6, pp.920-921, 2002-11-15

---

フグが強力な神経毒であるテトロドトキシン(TTX)を持つことは古くから知られているが,その毒化機構については依然不明な点が多い。近年,人工飼育された養殖フグは毒性を示さないこと,無毒のフグにTTXを含む餌を与えると毒を蓄積すること,一方フグ以外の魚では毒が蓄積されないことが明らかにされた。これらのことから,フグには毒を蓄積する特別な働きがあることが予想され,毒と生体内高分子成分の結合を示唆する報告もある。本項ではフグの毒蓄積機構解明に資するため,各種魚類の肝組織切片を用いてin vitroでのTTX蓄積ならびに排出実験を行った。

著者

伊藤 光史 赤羽 義章

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.6, pp.1051-1058, 2000-11-15

参考文献数

21

被引用文献数

10 24

---

マサバを1週間塩漬にした後, 7ヶ月間糠床に漬けてへしこを製造し, 工程中の一般成分とエキス成分の変化を調べた。塩漬では, 食塩の急速な浸透に伴い, 魚肉は強く脱水した。この間に一部のタンパク質が流出したが, 脂質は保持, 濃縮された。糠漬中に, 魚肉の水分, 灰分, 脂質はやや減少したが, タンパク質はほとんど減少しなかった。塩漬と糠漬中にヒスチジンは激減したが, 他の遊離アミノ酸と低分子ペプチドが著増し, このことはへしこ特有の呈味に寄与すると考えられた。イノシン酸などのヌクレオチドは塩漬で激減し, 糠漬の初期にはほぼ消失した。有機酸は糠漬の初期まで減少し, その後大きく増加し, それに伴い魚肉のpHが大きく低下した。

著者

木谷 浩 アルバラド フアンニコラス

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.48, no.3, pp.375-389, 1982

被引用文献数

2 7

---

The larval stages of the Pacific Brown Shrimp <i>Penaeus californiensis</i> HOLMES reared in the laboratory are described and illustrated, and a comparison is made with those of the <i>Penaeus</i> shrimps, <i>P. japonicus and P. monodon</i>. While the larvae of <i>P. californiensis are morphologically simillar to those of P. japonicus and of P. monodon</i>, and reach the fist postlarva passing 6 nauplial, 3 protozoeal and 3 mysis stages like these shrimps, there are some difference among them in size, form and setal arrangement.

著者

三倉 忠徳 高森 亮佑 藤原 基季 鶴田 哲也 加納 義彦 河村 功一

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.80, no.6, pp.908-916, 2014 (Released:2014-12-12)

参考文献数

44

被引用文献数

1 4

---

溜池に生息する大阪産ニッポンバラタナゴについてマイクロサテライトマーカーを用いた遺伝的特徴の推定を行った。平均アリル数は何れの集団も約 2 と低い値を示したが,ヘテロ接合度と血縁度は集団間で大きく異なり,その要因として創始者効果と生息地の規模の違いが考えられた。また,アリル組成において集団間の違いは殆ど見られなかったが,南北間で遺伝的分化が認められた。これらの結果は大阪集団が単一起源である一方,ボトルネックにより遺伝的分化が生じており,近親交配の回避において環境収容力が重要であることを意味する。

著者

島崎 司 三明 清隆 塚正 泰之 杉山 雅昭 峯岸 裕 信濃 晴雄

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.60, no.5, pp.569-576, 1994

被引用文献数

1 13 1

---

Two types of smoked salmon in the A_w range above 0.93 and less than 0.96 (L-A_w type) and above 0.96 (H-A_w type) were prepared, sliced, vacuum-packed and then stored for 40, 30, and 5 days at 5, 10, and 20°C, respectively. Changes in sensory evaluation, and microbiological and chemical characteristics were investigated throughout the storage period. The overall sensory score and textural evaluation of the H-A_w type decreased faster than the L-A_w type at each storage temperature. Viable cell counts and VB-N values of the H-A_w type were larger than the L-A_w type at each temperature during the storage period. As for microflora in the H-A_w type, Enterobacteriaceae was significant in the middle period at 10°C, and was very common at 20°C after 2 days of storage. <i>Lactobacillus</i> finally dominated under the temperature conditions examined. In the L-A_w type, <i>Streptococcus</i> and <i>Lactobacillus</i> were predominant on the last day of storage at 20°C, and 10 and 5°C storage, respectively. These findings suggest that the storage temperature and A_w of smoked salmon are closely correlated to shelf-life, because a combination of storage temperature and A_w affected the viable cell counts and formation of microflora during the storage period and induced the changes of sensory evaluation and VB-N values.

著者

敷島 良也 髙津 哲也 高橋 豊美 二宮 正光 坂井 伸司 一ノ瀬 寛之 森岡 泰三 佐々木 正義

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.1170-1175, 2012 (Released:2012-11-28)

参考文献数

21

---

えりも岬以東海域で刺網と定置網,桁網で採集したマツカワの成長特性を明らかにした。無眼側耳石の外縁は,4~7 月には不透明帯を持つ個体の割合が増加し,8~12 月には減少していた。透明帯外縁を指標として年齢群に分けたところ,夏季に全長が著しく増加したが,11~5 月にはほとんど成長しないことが判った。4 月 1 日を年齢起算日とし,全長を von Bertalanffy 式に当てはめた。えりも岬以西海域に比べて本海域の方が成長が速い要因として,夏季に成長に適した 20℃ 以下の水温に保たれることが考えられた。

著者

阪倉 良孝

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.76, no.1, pp.121-123, 2010 (Released:2010-05-13)

参考文献数

6

被引用文献数

1 1 1

著者

黒木 洋明

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.79, no.4, pp.614-614, 2013 (Released:2013-07-25)

参考文献数

1

著者

笹山 雄一 小泉 隆 小黒 千足 神戸川 明 吉沢 英樹 Magtoon Wichian

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.5, pp.851-855, 1991

被引用文献数

1 1

---

In the Brockmann bodies of the Medaka <i>Oryzias latipes</i> (Teleostei) calcitonin-like immunore-activity was detected immunohistochemically. Many cells in the endocrine tissue of the Brockmann body were stained positively by anti-salmon calcitonin antiserum and anti-eel calcitonin antiserum. Administration of the Brockmann body homogenate to rats caused significant hypocalcemia and hypophosphatemia. However, the calcemic potency of a Brockmann body was rather lower than that of the ultimobranchial gland of the Medaka itself.

著者

小泉 千秋

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.27, no.3, pp.255-260, 1961-03-25 (Released:2008-02-29)

参考文献数

6

被引用文献数

2 2

---

In the previous papers1), 2), results of spectrophotometric studies on discoloration of katsuobushi have been reported. On the present work, histological pattern of muscular tissue in katsuobushi was observed with a microscopic technique. While the muscle fibers in the normal portion of katsuobushi were found lying compactly aggregated in some places (Figs. 1 and 3) and mutually separated in other places (Fig. 2), muscle fibers in a part of shirata were always separated from one another, leaving large gaps between them (Fig. 4). In a pieces of katsuobushi made from a muscular tissue of a large fat content like sanriku-bushi (Fig. 2), a layer of fat was found distributed so as to fill up the interstices of muscle fibers keeping the fibers from close aggregation. According to the result of a test with Schiff's reagent, the fat in this condition is regarded to have been autoxidized. If the results of the previous reports are referred to, it may be said that the fat takes part in the turning ashy white of the fatty tissue with formation of shirata and makes, further, a cause of the moldering of a katsuobushi. Apart from the concern of subcutaneous fat, skipjack specially suited to be manufactured into katsuobushi is generally rather poor in the content of body fat. The muscular tissue of such skipjack is scarcely spreaded with fat (Figs, 5 and 6). But in the case of finished katsuobushi it is general that fat exists as distributed throughout the muscular tissue (Figs. 1 and 2). To clarify the cause inducing this discrepancy, the histological change of muscular tissue that occurs in the manufacturing course for katsuobushi was persuaded by observing the permeation of subcutaneous fat into the muscular tissue (Figs. 7, 8 and 9). The results of this inquiry indicates that subcutaneous fat goes distributed between the muscle fibers in the processing stage of smoking (according to the routine procedure, katsuobushi is prepared by smoking a previously boiled flesh of skipjack and then drying the smoked flesh). The subcutaneous fat permeated into muscular tissue in the smoking process may thus be looked upon as a grave cause that induces the decolorization of katsuobushi to the state of shirata.

著者

西川 哲也 反田 實 長浜 達章 東海 正

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.60, no.6, pp.735-739, 1994

被引用文献数

19 8

---

The small otter trawl fisheries in Osaka Bay use cod-end of small mesh size of about 20mm in stretch measure, since their target species are white-spotted conger <i>Conger myriaster</i> and small shrimps <i>e. g.</i> the southern rough Shrimp <i>Trachypenaeus curvirostris</i>. Many juveniles, which play an important role for future resource control, are caught and discarded at sea immediately after net hauling because most of these juveniles are smaller than the commercial size.<br> This paper describes the mesh selectivity for white-spotted conger. Fishing experiments were carried out using an existing trawl with cover net in July and October 1991. The trawl used had a cod-end of four mesh sizes (21.2, 22.5, 25.0, and 27.0mm) and the mesh size of the cover net was 15.3mm.<br> Mesh selectivity for white-spotted conger is shown as a function of <i>G/P</i> (body girth/mesh perimeter). Mesh selectivity increases at <i>G/P</i>=1, reaching 100% at a <i>G/P</i> of about 1.25. This indicates that white-spotted conger can pass through a mesh of slightly smaller perimeter than their own body girth.

著者

浜崎 活幸 竹内 俊郎 関谷 幸生

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.64, no.5, pp.841-846, 1998-09-15

被引用文献数

19 27

---

Larvae of swimming crab were reared in 1-2 l tanks, supplied with marine rotifers cultured with several feeds: baker's yeast, baker's yeast fortified with cuttlefish liver oil, freshwater <i>Chlorella</i>, and marine micro algae <i>Nannochloropsis</i>. The fatty acid compositions of the rotifers were analyzed to evaluate their dietary value. Larval survival, growth and velocity of development were improved according to the amount of n-3 highly unsaturated fatty acids (n-3HUFA) contained in rotifers. Consequently, it was considered that the larval swimming crab demanded the n-3HUFA in feeds as essential fatty acid and enrichment of feed rotifers should be a routine technique in the seed production process of the swimming crab.

著者

志水 寛 吉本 晴樹 清水 亘

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.28, no.6, pp.610-615, 1962-06-25 (Released:2008-02-29)

参考文献数

7

被引用文献数

3 4

---

A sticky paste, prepared by braying fish meat with 2 or 3% NaCl, turns to a tough and elastic gel, “kamaboko”, on cooking processes, such as steaming, boiling, or broiling. It has been experienced that if the processes are unsuccessfully conducted rather fragile gels sometimes yield. In the previous paper, the authors showed that in such cases the paste should be kept for a long time at a temperature range between 50°C and 60°C., the kamaboko gel lost its elasticity and became fragile. In the present study, such phenomenon, the collapse of gel structure during cooking, was observed. Samples used were lizard fish meat paste packed in Kurehalon tubus of diameter 3cm. (Kureha Kasei Co., Ltd.), and the cooking was made in water bathes kept at various temperatures. Gel-strength was evaluated by the magnitude of the tensile strength of a ring-shaped specimen (Fig. 1) and also the score values obtained by an organoleptic test in 10-point scale. Results are summarized as follows: (1) Lowering in the gel-strength during cooking occurred at higher temperatures than 50°C., favourably near at around 60°C. and again at 90°C. (Fig. 2). (2) Washing process on the raw chopped meat, by which a greater part of the water soluble matters was removed, raised the kamaboko-forming capacity of the meat paste, but had little effects on the change in gel-strength at 60°C. (Fig. 3). This may suggest that the water-soluble matters in the paste play a minor role in this phenomenon. (3) Meat pastes brayed of aged meat (stored for 5 days at 4°-5°C.) were more easily subjected to the heat influence at 60°C. than those of fresh meat (Fig. 3). (4) Initial pH of the paste seemed to have no significant influence on the occurrence of the phenomenon (Fig. 4). (5) Stability of the kamaboko gel to heating at 60°C. was quite different with the conditions, under which the paste had been kept prior to the cooking. Gels produced by pre-cooking at 80°C. and 90°C. for 20minutes did not change their strength even after heating for long time at 60°C., while those pre-cooked at lower temperatures than 70°C. were significantly damaged on the gel structure (Fig. 5).

著者

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.78, no.3, pp.490, 2012 (Released:2012-06-15)

被引用文献数

1

著者

中山 昭彦 井上 喜洋 田原 陽三 小林 正三 横山 雅仁

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.64, no.4, pp.636-644, 1998-07-15 (Released:2008-02-29)

参考文献数

6

---

It is said that lines could be still made with silk as used to be done in Japan as a countermeasure against pollution by nylon fishing lines. However, it is not clear whether or not silk fishing lines would be decomposed biologically in marine environments. To answer this question, seawater was collected at six stations at the entrance of Tokyo Bay and sterile raw silk threads (27-denier) were added to these seawaters. The final concentrations of raw silk threads in the seawaters were 0.5%. The six seawaters with raw silk threads [silk-decomposing seawater media (SDS media)] were incubated for 2 months at 20°C. The tensile strengths of the raw silk threads in the three SDS media were clearly decreased at least after 2-month incubation. The degree of decomposition of the raw silk threads, which were observed visually, correlated approximately with the ammonia contents of the SDS media. When the incubated raw silk threads were examined microscopically, it was shown that the raw silk threads were split into more and finer filaments after 1-and 2-month incubation. These results suggest the possibility of decomposition of raw silk threads in marine environments.

著者

高木 修作 細川 秀毅 示野 貞夫 宇川 正治

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.66, no.3, pp.417-427, 2000-05-15

被引用文献数

6 11

---

マダイ飼料におけるコーングルテンミール(CGM)の配合許容量を, 0歳魚(初期平均体重53g)および1歳魚(初期平均体重280g)を用いて調べた。0歳魚では15%の, 1歳魚では36%以下のCGM配合区は, 無配合区と同等の平均増重量および飼料効率であった。しかし, 0歳魚では26%以上の, 1歳魚では47%以上のCGM高配合区の平均増重量および飼料効率は劣った。試験飼料の見かけのタンパク質消化率はCGM配合率と無関係に90&acd;95%と優れていた。マダイ飼料におけるCGM配合許容量は0歳魚で15%, 1歳魚で36%, 魚粉代替率としてそれぞれ30%および70%と判断された。

著者

中田 誠

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.71, no.3, pp.381-382, 2005-05-15