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産卵回帰シロザケ筋肉中の高プロテアーゼ活性と肉の軟化融解現象
https://fra.repo.nii.ac.jp/records/2005384
https://fra.repo.nii.ac.jp/records/200538425acf9fb-aa91-4fc0-96e5-aaa9a48576f7
| Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
|---|---|---|---|---|---|---|
| 公開日 | 2024-05-22 | |||||
| タイトル | ||||||
| タイトル | 産卵回帰シロザケ筋肉中の高プロテアーゼ活性と肉の軟化融解現象 | |||||
| 言語 | ja | |||||
| タイトル | ||||||
| タイトル | Enhanced Protease Activity in the Muscle of Chum Salmon during Spawning Migration with Reference to Softening or Lysing Phenomenon of the Meat | |||||
| 言語 | en | |||||
| 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 | metadata only access | |||||
| アクセス権URI | http://purl.org/coar/access_right/c_14cb | |||||
| 著者 |
小長谷, 史郎
× 小長谷, 史郎 |
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| 抄録 | ||||||
| 内容記述タイプ | Abstract | |||||
| 内容記述 | Whitish and very mushy meat is usually observed in chum salmon Oncorhynchus keta after natural spawning. The salmon with muscle in this condition is of no use and is commonly called "hottchare" in Japan. Similar abnormal meat is sometimes found in salmon trapped by set-net before the fish ascends the river to spawn. Generally speaking, many physiological changes taking place in salmon muscle during spawning behavior are considered to be disadvantageous from the standpoint of salability of the salmon. This work was begun to elucidate the cause of the mushy condition (pastelike meat) of salmon captured by the coastal set-net fishery, and carried out in three ways: to analyze protein composition of the muscle, to examine protease action, and to observe histological sections. There was no evidence that sporozoan or other parasites are responsible for this condition. A comparison of protease (autolytic) activity in the muscle was made among salmon during feeding migration in the ocean, those during spawning migration in the coastal sea and those that had entered fresh water. The muscle of salmon during spawning migration and fresh water migration showed several times higher activity than those during feeding migration. From the results of chemical examinations and histological observations, it was concluded that the mushy or paste-like condition is due to the lysing of proteins, particularly myofibrillar protein brought about by enhanced protease activity in the muscle during spawning migration. This abnormality is considered to be the same phenomenon occurring in the "hottchare" fish. However, a question still remains unsolved as to the reason why only certain fish suffer from such drastic proteolysis before ascending the river. | |||||
| 言語 | en | |||||
| 抄録 | ||||||
| 内容記述タイプ | Abstract | |||||
| 内容記述 | わが国沿岸で漁獲される産卵回帰シロザケに,時折発現する糊(ペースト)状の異常肉の原因について検討した。回帰ザケ(アキザケ)筋肉中のプロテアーゼ活性は,索餌回遊中のサケ(沖獲りザケ)のそれに比べ,数倍以上高いことから,異常肉発生原因は回帰サケ筋肉自身のブロテアーゼ、多分カテプシンB, Dあるいは類似酵素,による組織融解であると結論づけられた。しかし何故,特定の個体だけに発生するかについては目下不明である。 | |||||
| 言語 | ja | |||||
| 書誌情報 |
ja : 東海区水産研究所研究報告 en : Bulletin of Tokai Regional Fisheries Research Laboratory 巻 109, p. 41-55, ページ数 15, 発行日 1983-02-15 |
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| 出版者 | ||||||
| 出版者 | 東海区水産研究所 | |||||
| 言語 | ja | |||||
| 出版者 | ||||||
| 出版者 | Tokai Regional Fisheries Research Laboratory | |||||
| 言語 | en | |||||
| ISSN | ||||||
| 収録物識別子タイプ | PISSN | |||||
| 収録物識別子 | 0040-8859 | |||||
| 書誌レコードID | ||||||
| 収録物識別子タイプ | NCID | |||||
| 収録物識別子 | AN00156834 | |||||
| 情報源 | ||||||
| 識別子タイプ | Local | |||||
| 関連識別子 | tokai_k_109_41 | |||||
| 関連サイト | ||||||
| 識別子タイプ | URI | |||||
| 関連識別子 | https://agriknowledge.affrc.go.jp/RN/2010280530 | |||||
| 言語 | ja | |||||
| 関連名称 | 日本農学文献記事索引(agriknowledge) | |||||
