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.

著者

片野 修 青沼 佳方

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.67, no.5, pp.866-873, 2001-09-15 (Released:2008-02-01)

参考文献数

36

被引用文献数

5 7

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コクチバスに捕食されるウグイの最大体長を, 水槽実験によって調べた。コクチバスはウグイの群れに突進することもあれば, 単独のウグイを襲うこともあった。捕食実験の結果から, コクチバスによって食べられるウグイの最大体長は, バスの体長の47-66%であると推定された。コクチバスの口径とウグイの体高, 体幅を計測した結果, 実際に捕食されるウグイの最大体長は, コクチバスの口径から推定される限界サイズに比べて小さいことが明らかになった。コクチバスはしばしば一度くわえた大型のウグイを, 逃がしたり吐き出したりした。コクチバスの口径は, ウグイのような細長い体型をもつ魚を食べる場合には, 制限要因にはならないと考えられる。

著者

藤岡 康弘

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.53, no.2, pp.253-260, 1987 (Released:2008-02-29)

参考文献数

22

被引用文献数

2 3

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Parr-smolt transformation, growth rate, maturity and appearance or disappearance of red spots on the body were observed in juvenile biwa salmon Oncorhynchus rhodurus indigenous to Lake Biwa, reared in pond for eighteen months, and compared with those of amago salmon reared under the same conditions. Biwa salmon transformed from juvenile parr to silvery smolt in underyearling June to July (standard length 7.5-8.0cm), and 60-80% remained as smolt till yearling autumn, Smolts of amago salmon appeared mainly in underyearling September to yearling March, and all of them transformed back to parr or silvery parr by yearling May. Most of the smolt of biwa salmon, unlike those of amago and masu salmon, did not show complete silvering of body color or intense blackening at outer extremities of dosal fin. Growth after smolt transformation in biwa salmon was slower than that of amago salmon, though there was no significant difference between the juveniles of biwa and amago salmon in underyearling April to May. Almost all of the amago salmon matured in yearling autumn, wherease only a part of the biwa salmon males matured at the same time. Red spots appeared on body of almost all of the amago salmon, and the number and density increased with growth. On the contrary, those of biwa salmon decreased during smolt transformation, though a few red spots existed at parr stage. Thus biwa salmon differed from amago salmon in several characteristics during smoltification.

著者

菅原 和宏 井出 充彦 酒井 明久 鈴木 隆夫 久米 宏人 亀甲 武志 西森 克浩 関 慎介

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.1, pp.45-52, 2014 (Released:2014-01-29)

参考文献数

19

被引用文献数

1 4

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琵琶湖でのビワマス引縄釣遊漁の現状を把握するために,2008 年 12 月から遊漁者に対して琵琶湖海区漁業調整委員会指示により届出と採捕報告書の提出を義務付けた。2011 年 9 月までの結果を集計したところ,届出者数は年々増加していた。採捕報告書の提出率は約 90% であった。釣行日数と総採捕尾数は冬期に少なく,夏期に多い傾向を示した。毎年約 1 万尾が採捕され,そのうち 41.4~67.3% は再放流されていた。遊漁者による採捕量は 6.6~8.6 t と推定され,漁業者による漁獲量は 23.2~45.8 t であった。

著者

西田 睦

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.51, no.8, pp.1269-1274, 1985-08-25 (Released:2008-02-29)

参考文献数

23

被引用文献数

21 47

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Genetic differentiation in a sample of Ayu (Plecoglossus altivelis) from the Ryukyu Islands and in two samples, an amphidromous population of Kyushu and a landlocked population of Lake Biwa, from the Japan Islands was studied by examining the variation in 28 genetic loci by starch gel electrophoresis. Allele substitutions were observed at virtually 4 loci in the populations of the Japan and Ryukyu Islands. The mean genetic distance between the populations of these two regions was 0.19, which far exceeds the range of distance commonly observed between conspecific populations. Within the Japan Islands, the genetic distance between the amphidromous population of Kyushu and landlocked population of Lake Biwa was much smaller, being 0.02, even though considerable differences in allele frequencies were observed at two loci. These results, along with geological evidence, indicate that Ayu in the Ryukyu Islands has existed as a genetically unique stock isolated from that of the Japan Islands since the middle Pleistocene.

著者

大塚 攻 仲達 宣人 田中 克 上田 拓史

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.4, pp.693-702, 2007 (Released:2007-08-08)

参考文献数

37

被引用文献数

1 2

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2000 年 6 月~2001 年 3 月の間に採集された有明海産スズキの鼻腔,口腔,鰓腔および鰓から 6 種の寄生性カイアシ類が発見され,Caligus tanago, Naricolax atypicus, Nothobomolochus lateolabracis の 3 種が優占した。大陸遺存種と考えられるものは出現しなかった。これらの寄生率,寄生数は宿主の繁殖期である 1~3 月に高くなる傾向があった。N. atypicus は鼻腔に寄生し,寄生率は夏季にも高く,宿主サイズと正の相関を示し た。

著者

笠根 岳 岡田 美緒 遠藤 英明 任 恵峰

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.81, no.5, pp.826-835, 2015 (Released:2015-10-16)

参考文献数

20

被引用文献数

1

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かつお節加工残滓を安全かつ有効に利用する研究の一環として,まず加工残滓の熱水抽出液に PAHs を合計 3217 μg/L 添加したモデル試料の活性炭による PAHs 最適除去条件を有用成分への影響も考慮しつつ検討した。その結果,PAHs 除去率は最大 99.6% であったが,活性炭の種類による影響が大きかった。続いて,市販品の黒粉 2 種を熱水,エタノール,酢酸エチルで抽出し,PAHs 浸出量を分析した。エタノール抽出で PAHs が最大 12823 μg/L 浸出し,市販品にも高濃度の PAHs が含まれていることが分かった。

著者

下田 和孝

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.78, no.4, pp.754-757, 2012 (Released:2012-09-08)

参考文献数

36

被引用文献数

5 9 2

著者

大石 圭一 岡 重美

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.37, no.10, pp.976-980, 1971-10-25 (Released:2008-02-29)

参考文献数

8

被引用文献数

1

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Kombu, a palatable seaweed belonging to Laminariaceae, has often been used as a seasoning material for soups or vegetables in authentic Japanese cookery. The soup is especially rich in nutrients for bacterial growth. Therefore studies on the food hygiene of kombu extract were undertaken. The growth of bacteria adhering to the surface of kombu was observed in an extract of the plant. The following food poisoning bacteria, Salmonella enteritidis, Staphylococcus aureus, Vibrio parahaemolyticus, Clostridium perfringens and Cl. botulinum, were inoculated in kombu extract or artificial kombu medium. When the bacterial counts of cultures in natural kombu medium were compared with those in artificial medium, no remarkable differences in growth were observed in any of the bacterial species used. Judging from the experimental results, attention should be paid to contamination with S. enteritidis and St. aureus. With respect to the other three food poisoning bacterial species, the extract was considered to be relatively safe in food hygiene under the experimental conditions.

著者

永沢 亨

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.77, no.5, pp.915-918, 2011 (Released:2011-10-11)

参考文献数

8

被引用文献数

1 3

著者

山本 光夫 加藤 孝義 多部田 茂 北澤 大輔 藤野 正俊 小豆川 勝見 松尾 基之 田中 潔 道田 豊

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.81, no.2, pp.243-255, 2015 (Released:2015-03-20)

参考文献数

19

被引用文献数

1 5

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東日本大震災後の沿岸環境変化の評価を目的とし,岩手県釜石湾において,海水中の栄養塩と重金属濃度,底質の放射性物質含有量に着目した海域環境調査を行った。栄養塩は冬期に高く夏期に低い傾向がみられ,震災前と必ずしも一致しなかった。これは湾口防波堤破壊による湾内環境変化の影響と考えられる。一方で重金属は津波の影響と予想される濃度変化はみられなかった。放射性物質も最大で 60 Bq/kg 以下と他の海域に比べ特に高い値ではない上に現在は減少傾向にあり,安全性の面で海域環境は震災前に戻りつつあることが示唆された。

著者

大浜 秀規

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.617-617, 2013 (Released:2013-07-25)

著者

手島 新一 金沢 昭夫

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.10, pp.1129-1135, 1976-10-25 (Released:2008-02-29)

参考文献数

37

被引用文献数

9 11

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This study deals with the variations in the content and fatty acid composition of lipid classes during the molting cycle of a fresh-water shrimp, Palaemon paucidens. The lipid content increased at mid premolt (stage D2) and then decreased at late premolt (stage D3-4). The accumulation of lipids during the early premolt period seemed to be attributed mainly to that of polar lipids. Throughout the molting cycle, the shrimp con-tained more polar than neutral lipids, the latter consisting mainly of triglycerides, free sterols, and free fatty acids. In the case of the polar lipids, the percentage composition of saturated acids such as 16:0 and 18:0 increased at stage D2. In contrast to the polar lipids, the tri-glycerides showed no marked variation in the fatty acid composition during the molting cycle. The free fatty acids showed an increase in saturated acids such as 16:0 and monoenoic acids such as 16:1 and 18:1 at intermolt (stage C).

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

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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

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

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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

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

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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

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

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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).