著者

岩本 有司 森田 拓真 小路 淳

出版者

日本水産學會

雑誌

日本水産學會誌 = Bulletin of the Japanese Society of Scientific Fisheries (ISSN:00215392)

巻号頁・発行日

vol.76, no.5, pp.841-848, 2010-09-15

被引用文献数

5

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先行研究が行われている有明海筑後川河口域とは環境条件が異なる広島湾北部および太田川水系 2 河川下流域においてスズキ仔稚魚の出現と食性を調査した。仔稚魚の分布密度は砂浜海岸に比べて河川内浅所において有意に高かった。仔稚魚の消化管内容物は枝角類とカイアシ類が中心であり,それらの種組成は各河川および定点の餌料生物環境に対応して変化した。<i>Sinocalanus sinensis</i>(汽水性カイアシ類)が主要餌料生物となる筑後川下流域だけではなく,太田川下流域もスズキ仔稚魚の主要な生息場であることが明らかとなった。<br>

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

小川 和夫

出版者

日本水産學會

雑誌

日本水産學會誌 (ISSN:00215392)

巻号頁・発行日

vol.76, no.4, pp.586-598, 2010-07 (Released:2011-05-27)

著者

藤枝 繁

出版者

日本水産學會

雑誌

日本水産學會誌 (ISSN:00215392)

巻号頁・発行日

vol.77, no.1, pp.23-30, 2011-01 (Released:2012-12-06)

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瀬戸内海で大量に使用されているカキ養殖用プラスチック製パイプ類の漂流漂着実態を明らかにすることを目的に,瀬戸内海全域を対象に海岸での回収調査および海面での目視調査を実施した。海岸における平均漂着密度は,採苗連に使用されるまめ管が最も高く7.5個/m2,続いて広島県の垂下連で収穫時に発生する損傷パイプ4.5個/m2,同垂下連で使用されるパイプ2.9個/m2であった。まめ管,パイプおよび損傷パイプの発見率(漂着密度0.1個/m2以上の調査海岸数の割合)は,広島県から西方の海域で高かったが,まめ管は東部海域にも広く漂着していた。

著者

籔 熈 石井 清彦

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.48, no.4, pp.505-507, 1982

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The gonads of the Pacific pomfret pomfret <i>Brama japonica</i> HILGENDOLF collected from the area near the Emperor's Sea Mounts in the North Pacific were used for cytological observations. Mitotic nuclear divisions in spermatogonia showed to have chromosomes of 2n=54. One or two long rod-shaped multivalents frequently appeared at metaphase of meiosis I in spermatocytes.

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

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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

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

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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

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

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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

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

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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

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

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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

田中 秀樹

出版者

日本水産學會

雑誌

日本水産學會誌 (ISSN:00215392)

巻号頁・発行日

vol.77, no.3, pp.345-351, 2011-05 (Released:2012-12-06)

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

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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

片野 修

出版者

日本水産學會

雑誌

日本水産學會誌 = Bulletin of the Japanese Society of Scientific Fisheries (ISSN:00215392)

巻号頁・発行日

vol.75, no.3, pp.425-431, 2009-05-15

被引用文献数

1 5

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オオクチバスの釣られやすさに見られる個体差について実験池で調べた。1 日おきに 10 回調査したところ,1 回に釣られるバスの数は日ごとに減少した。個々のバスが実験期間を通して釣られた回数には 0~8 回と大きな差があり,同じ個体が 1 日に 2 回釣られることも 3 例認められた。釣られた記録から,65 尾のオオクチバスのうち 34 尾は,用心深い個体(8 尾),学習する個体(10)尾,釣られやすい個体(16 尾)に分けられた。オオクチバスでは,釣られる危険に対する学習と用心深さや釣られやすさの個体差の両方が認められる。<br>

著者

木下 政人 豊原 治彦 志水 寛

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.1485-1492, 1990

被引用文献数

14 63

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<i>Modori</i>-inducing proteinase (MIP) could be classified into four types as follows on the basis of the extractability from muscle, the optimum temperature for the activity of myosin heavy chain degradation, and the sensitivity to n-butanol. (1) Sarcoplasmic-50°C-MIP (Sp-50-MIP) which is easily extractable, acts optimally at 50°C, and is not sensitive to n-butanol, (2) sarcoplasmic-60°C-MIP (Sp-60-MIP) which is also easily extractable, acts optimally at 60°C, and is sensitive to n-butanol, (3) myofibrillar-50°C-MIP (Mf-50-MIP) which is tightly associated with myofibrils, acts optimally at 50°C, and is not sensitive to n-butanol, and (4) myofibrillar-60°C-MIP (Mf-60-MIP) which is also tightly associated with myofibrils, acts optimally at 60°C, and is sensitive to n-butanol.<br> Twelve fish species examined were classified into the following five groups according to the dis-tribution pattern of the above 4 types of MIP. (1) The species having only Sp-60-MIP, such as walleye pollack, mud dab, rainbow trout, brown croaker and red sea bream, (2) the species having both Sp-50-MIP and Sp-60-MIP, such as threadfin bream, (3) the species having both Mf-50-MIP and Mf-60-MIP, such as crucian carp, Pacific mackerel and file fish, (4) the species having both Sp-60-MIP and Mf-60-MIP, such as nibe croaker and tilpia, and (5) the species having Sp-60-MIP, Mf-50-MIP, and Mf-60-MIP, such as shortfin lizard fish.

著者

李 鍾壽 タンゲン カール ダール アイナール ホフガド ピーター 安元 健

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.54, no.11, pp.1953-1957, 1988

被引用文献数

3 75

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Mussels infested with diarrhetic shellfish toxins were collected for toxin analyses at Arendal on the south coast and at Sogndal in Sognefiord of Norway. The Arendal mussels contained okadaic acid as the principal toxin, while the Sogndal mussels contained dinophysistoxin-1 as the major toxin and yessotoxin as the minor toxin. These results provide the first evidence for mul-tiple toxin profiles in mussels from European country. Chromatographic and spectrometric methods for determining microquantities of the toxins were established.

著者

進藤 穣 上新 学 御木 英昌

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.66, no.4, pp.726-730, 2000-07-15

被引用文献数

1

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魚肉すり身の低温脱水過程で, 魚肉タンパク質の変性による魚肉の平衡含水率の低下が想定される。そこで, 脱水特性曲線より得られる限界含水率(Wc)を指標に, 低温貯蔵中(0℃)の筋原繊維(Mf)タンパク質の変性とWcとの関係を検討した。減率脱水期間内に変曲点を示す第二限界含水率((Wc)<SUB>2</SUB>)が得られた。(Wc)<SUB>2</SUB>は貯蔵日数の経過とともに低下した。また, (Wc)<SUB>2</SUB>はMf Ca<SUP>2+</SUP>-ATPase全活性およびMf溶解度に対して, それぞれ高い正の相関(r=0.94,0.88)を示した。以上より, (Wc)<SUB>2</SUB>はタンパク質の変性状態を知る指標になり得ると考えられた。

著者

畑江 敬子 飛松 聡子 竹山 まゆみ 松本 重一郎

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.2001-2007, 1986

被引用文献数

30 134

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Contribution of the connective tissue content on the meat texture of fish species was studied. Firmness of texturometer tests and collagen content of the raw and cooked dorsal muscles of five fish species were determined. Five species selected were skipjack, flying fish, common horse mackerel, plaice and channel rock fish. The firmness value of raw meat varied in a decreasing order: plaice, channel rock fish, flying fish, skipjack, and common horse mackerel. That of cooked meat varied in a decreasing order: skipjack, flying fish, common horse mackerel, plaiceand channel rock fish. The order of the above series was in reverse between raw meat and cooked meat. The species with softer raw meat textures, on cooking gave a firmer texture.<br> The amount of connective tissues as expressed by collagen content was determined on the muscle portion as the same with the texture measurements. Higher the collagen content, firmer the raw meat. There was a significant correlation (r: 0.697) between the collagen content and the firmness. The species with firmer raw meat texture contained higher collagen content than the species with softer texture. The amount of water soluble collagen at 20°C pH 7.0, assumed as an index of the exuding collagen during mustication, increased with the decrease of the firmness of raw meat (r: 0.650). The amount of water insoluble collagen gave higher correlation coe-fficient(r: 0.744) with the firmness. These results suggest that the properties and/or composition of collagen is varied by spies.<br> However, between the cooked meat and the collagen content, such relationships was hardly recognized, and this was attributed to the collagen which is solubilized during cooking. There was no appreciable correlation between the amount of water soluble collagen at 70°C and the fumness of cooked meat, though cooked beef muscle has been reported to give such correlation.<br> The connective tissue proteins must contribute to the raw meat texture, while the cooked meat texture does not depend upon the connective tissue proteins, but, probably on the other factors, like the muscle fiber characteristics as reported before.

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.