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魚類の肉質変化に関する生化学的研究 - I : 漁獲直後のmyosin区と解糖関与物質の変化について
http://hdl.handle.net/10232/10717
http://hdl.handle.net/10232/107174e01c7fc-6387-4209-aece-66efbcfad5de
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
無題15.pdf (782.3 kB)
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| Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
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| 公開日 | 2015-07-01 | |||||
| タイトル | ||||||
| タイトル | 魚類の肉質変化に関する生化学的研究 - I : 漁獲直後のmyosin区と解糖関与物質の変化について | |||||
| タイトル言語 | ja | |||||
| タイトル | ||||||
| タイトル | Studies on the Biochemical Change in the Fish Muscle - I : On the Changes in Amount of Myosin Fraction and Glycolytic Products of Muscle in Newly Caught Fish | |||||
| タイトル言語 | en | |||||
| 著者 |
斉藤, 要
× 斉藤, 要× 日高, 富男 |
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| 言語 | ||||||
| 言語 | jpn | |||||
| 資源タイプ | ||||||
| 資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
| 資源タイプ | departmental bulletin paper | |||||
| アクセス権 | ||||||
| アクセス権 | open access | |||||
| アクセス権URI | http://purl.org/coar/access_right/c_abf2 | |||||
| 要約 | ||||||
| 内容記述タイプ | Other | |||||
| 内容記述 | In this paper we dealt with the post mortem changes in the appearent amount of myosin fraction and some glycolytic products in fish muscles by death conditions and following times its death. The sample, carp (Cyprinus carpio), horse-mackerel (Decapters muroadsi) and mackerel (Scomber tapeincephalus) were divided into three different killing grups, the one was instant death which was killed cutting head off immediately after the catch. The second grup of fish was death in agony which was death after struggling for several minutes on floor board, and the last grup was died by electric shocks. The results were summarized in Fig. 1 5 and Table 1, the phenomena were observed as follows. 1) The longer becomes the lapse of time after its death the less becomes the amount of myosin-fraction, and after being kept for 20-25 hours at 25 °C its trace fades away entirely. 2) Temporal increasing of myosin fraction, disappearing of ATP, and death rigor-finish take place almost simultaneously ; in case of the fish meat kept at 25°C occurring about 8 hours after its death. 3) The changing mode of the amount of glycolytic products in muscle, except that of glycogen, keeps nearly same state throughout the above mentioned dying conditions, but the breakdown - rate of ATP and Phosphagen is more early at the muscle of the instant death-fish than at that of the gradual death-fish, while no difference in the changing tendency is observed between instant death-fish and electric shock one. |
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| 内容記述言語 | en | |||||
| 収録雑誌名 |
ja : 鹿児島大学水産学部紀要 en : Memoirs of Faculty of Fisheries Kagoshima University 巻 4, p. 90-96, 発行日 1956-01-30 |
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| 作成日 | ||||||
| 日付 | 1956-01-30 | |||||
| 日付タイプ | Issued | |||||
| ISSN | ||||||
| 収録物識別子タイプ | PISSN | |||||
| ISSN | 0453087X | |||||
| NII書誌ID（雑誌） | ||||||
| 収録物識別子タイプ | NCID | |||||
| NC ID | AN00040498 | |||||
| 出版タイプ | ||||||
| 出版タイプ | VoR | |||||
| 出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||
| NDC | ||||||
| 主題Scheme | NDC | |||||
| 主題 | 660 | |||||
| NIIsubject | ||||||
| 主題言語 | ja | |||||
| 主題Scheme | Other | |||||
| 主題 | 自然科学 | |||||
| 公開者・出版者 | ||||||
| 出版者 | 鹿児島大学 | |||||
| 出版者言語 | ja | |||||
| 公開者・出版者 | ||||||
| 出版者 | Kagoshima University | |||||
| 出版者言語 | en | |||||
