{"created":"2024-05-23T02:53:28.134426+00:00","id":2005363,"links":{},"metadata":{"_buckets":{"deposit":"20b8f676-2f9d-40fc-a5bd-7bd5654afed8"},"_deposit":{"created_by":10,"id":"2005363","owners":[10],"pid":{"revision_id":0,"type":"depid","value":"2005363"},"status":"published"},"_oai":{"id":"oai:fra.repo.nii.ac.jp:02005363","sets":["12:14:1716951104833"]},"author_link":[],"control_number":"2005363","item_10002_alternative_title_1":{"attribute_name":"その他（別言語等）のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"氷蔵中における生鮮度低下およびタンパク変性","subitem_alternative_title_language":"ja"},{"subitem_alternative_title":"Freshness Lowering and Protein Denaturation During Ice Storage","subitem_alternative_title_language":"en"}]},"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1983-12","bibliographicIssueDateType":"Issued"},"bibliographicNumberOfPages":"14","bibliographicPageEnd":"100","bibliographicPageStart":"87","bibliographicVolumeNumber":"112","bibliographic_titles":[{"bibliographic_title":"東海区水産研究所研究報告","bibliographic_titleLang":"ja"},{"bibliographic_title":"Bulletin of Tokai Regional Fisheries Research Laboratory","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"In order to elucidate the lowering of freshness and denaturation of myofibrillar (Mf) protein of elasmobranch fish during ice storage, blue shark (Prionace glauca), Isurus glaucus and thresher (or fox shark, Alopias vulpinus) were killed immediately after being caught and iced for up to 4 weeks and changes in the amount of nucleic acids, K value, an index for estimating freshness of fish, pH in muscle, solubility and activity of Ca²⁺-ATPase of Mf protein as well as its thermostability and urea-resistance were measured (mostly on blue shark) during ice storage. The results obtained were summarized as follows; 1) The contents of ribonucleic acid (RNA) and deoxyribonucleic acid (DNA) in muscle of blue shark changed little during ice storage (Figs. 2 and 4). Accordingly, it was concluded that the nucleic acids did not interfere with measuring K value as in the case of teleost. 2) K value of blue shark rapidly increased during ice storage from 2.7% immediately after being killed to 20% after 2 days and about 50% after 7 days (Table 2). 3) Mf Ca²⁺-ATPase of Isurus was found to be most stable of the 3 species; its KD, a rate constant of inactivation at 40°C was 1.0 × 10⁻⁴ sec⁻¹, being comparable to that of Mf protein of tilapia and skipjack, which were reported to be the most stable ones of all fish species investigated. Mf Ca²⁺-ATPase of the other 2 species examined was also more stable than those of the white muscle teleostei, stoneflounder, plaice, carp (Table 3) and many other teleostei, which were reported previously. 4) Both solubility of Mf protein and activity of Mf Ca²⁺-ATPase of blue shark changed little during ice storage (Tables 4, 5 and Fig. 7). 5) Activity of Mf Ca²⁺-ATPase of Isurus in the presence of urea was accelerated about 3% in the range from 300 mM to 500 mM (1.8-3.0%), about its physiological concentration in shark muscle (Fig. 8 and Table 6), showing a tendency similar to that reported by NISHIMOTO et al.","subitem_description_language":"en","subitem_description_type":"Abstract"},{"subitem_description":"ヨシキリザメ,アオザメおよびオナガザメを即殺して氷蔵,その間の生鮮度低下およびタンパク変性について検討し,以下の結果を得た。1) サメ類の生鮮度判定において,鮮度判定恒数,K値の測定に筋肉核酸の低分子化が影響するか否かを知るため,ヨシキリザメ氷蔵中の核酸を定量した。その結果硬骨魚類同様,K値測定に影響を及ぼす可能性はほとんどないと考察された。2) ヨシキリザメ氷蔵中のK値変化は急激で,2日で約20%,7日で50%に達し,生鮮度低下はマダラ,スケソウダラについで速く,カツオ,ソウダガツオおよびタチウォと同程度であった。3) 筋原繊維タンパクの安定性は,3魚種中アオザメが最も優れ,Ca²⁺-ATPaseの40℃における変性速度恒数,KDは1.0×10⁻⁴sec⁻¹で,ティラピアに匹敵した。KD からみて,ヨシキリザメ,オナガザメの筋原繊維タンパクもイシガレイ,ヒラメ,コイその他多くの硬骨魚類に比べて安定であった。4) 溶解度および筋原繊維 Ca²⁺-ATPase 活性からみたタンパク変性は,筋肉 pHが5.7まで低下したにもかかわらず,硬骨魚の白身魚同様顕著ではなかった。5) アオザメの筋原繊維を用いて Ca²⁺-ATPaseの尿素に対する感受性を調べたところ,その生理的濃度付近(1.8~3.0%)では僅かながら促進される傾向がみられた。","subitem_description_language":"ja","subitem_description_type":"Abstract"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"東海区水産研究所","subitem_publisher_language":"ja"},{"subitem_publisher":"Tokai Regional Fisheries Research Laboratory","subitem_publisher_language":"en"}]},"item_10002_relation_16":{"attribute_name":"情報源","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"tokai_k_121","subitem_relation_type_select":"Local"}}]},"item_10002_relation_17":{"attribute_name":"関連サイト","attribute_value_mlt":[{"subitem_relation_name":[{"subitem_relation_name_language":"ja","subitem_relation_name_text":"日本農学文献記事索引(agriknowledge)"}],"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://agriknowledge.affrc.go.jp/RN/2010291733","subitem_relation_type_select":"URI"}}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN00156834","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0040-8859","subitem_source_identifier_type":"PISSN"}]},"item_access_right":{"attribute_name":"アクセス権","attribute_value_mlt":[{"subitem_access_right":"metadata 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Laboratory","affiliationNameLang":"en"},{"affiliationName":"東海区水産研究所","affiliationNameLang":"ja"}]}],"creatorNames":[{"creatorName":"角田, 聖斉","creatorNameLang":"ja"},{"creatorName":"カクダ, キヨナリ","creatorNameLang":"ja-Kana"},{"creatorName":"Kakuda, Kiyonari","creatorNameLang":"en"}],"familyNames":[{"familyName":"角田","familyNameLang":"ja"},{"familyName":"カクダ","familyNameLang":"ja-Kana"},{"familyName":"Kakuda","familyNameLang":"en"}],"givenNames":[{"givenName":"聖斉","givenNameLang":"ja"},{"givenName":"キヨナリ","givenNameLang":"ja-Kana"},{"givenName":"Kiyonari","givenNameLang":"en"}]}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"サメ類の鮮度低下に関する生化学的研究 (1)","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"サメ類の鮮度低下に関する生化学的研究 (1)","subitem_title_language":"ja"},{"subitem_title":"Biochemical Study on the Lowering of Freshness of Sharks (1)","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"10","path":["1716951104833"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2024-05-22"},"publish_date":"2024-05-22","publish_status":"0","recid":"2005363","relation_version_is_last":true,"title":["サメ類の鮮度低下に関する生化学的研究 (1)"],"weko_creator_id":"10","weko_shared_id":-1},"updated":"2025-07-23T00:39:00.970007+00:00"}