A Spectroscopic Method for Evaluating Freshness of Oysters as Raw Food

生食牡蛎新鲜度评价的光谱法

• 批准号: 03808009
• 负责人: MASUYAMA Etsuko
• 金额: $ 1.15万
• 依托单位: Hiroshima Women's University
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for General Scientific Research (C)
• 财政年份: 1991
• 资助国家: 日本
• 起止时间: 1991 至 1993
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/en/grant/KAKENHI-PROJECT-03808009/
• 关键词: Oyster; Fresh Food; Freshness; Ciliary Movement; Methylene blue; Spectroscopic measurment; ATP; Physiological properties; 鰓繊毛; ムキ身カキ; ダイニンATPase; 鮮度; 鰓繊毛運動; ビデオ顕微鏡; 画像解析; 温度変化; ダイニン; 微小菅

A simple spectroscopic method based on the ciliary movement of oyster gill was developed for evaluating the freshness of oysters as raw food. Fresh oysters (Crassostrea gigas) were collected from an estuary environment (Ota River, Hiroshima). After the gill was excised from a baby and cut into piece of the excised gill was monitored at 660nm under airtight conditions in a curette thermostated at 25 (〕SY.+-.〔) 0.1ﾟC.Using this method, it was revealed that the decoloration activity of methylene blue was significantly decreased with concomitant decrease of the ciliary movement monitored by a video intensified microscope during storage of oysters at 4ﾟC.These studies demonstrated that freshness of oysters can be evaluated and easily monitored by decoloration if methylene blue added in the reaction mixture, using a piece of gill excised from the body.

建立了一种基于牡蛎鳃纤毛运动的简易光谱分析方法，用于评价生蚝的新鲜度。新鲜牡蛎(Crassostrea Gias)采自河口环境(广岛大田河)。在密闭的条件下，在25ﾟ+-0.1ﾟC的刮片中，在660 nm处监测亚甲基蓝的脱色活性，并伴随着在4ﾟC下保存牡蛎的视频增强显微镜监测到的纤毛运动的减少。这些研究表明，如果在反应混合物中加入亚甲蓝，使用从体内取出的一片鳃，可以很容易地监测牡蛎的新鲜度。

项目成果

Y.Sugawara, E.Masuyama: "A Spectroscopic Method for Evaluating Freshness of Cold-strorage Shucked Oysters" Journal of Home Economics of Japan. 45. (1994)

Y.Sukawara，E.Masuyama：“评估冷藏去壳牡蛎新鲜度的光谱方法”日本家政学杂志。

M.Sugiyama, S.Ikegawa, E.Masuyama, T.Suzaki, M.Ishida, Y.Shigenaka: "Isolation and properties of the axopodial cytoskeleton of a Heliozoan Echnosphaeriun akanae." European Journal of Protistology. 28. 214-219 (1991)

M.Sugiyama、S.Ikekawa、E.Masuyama、T.Suzaki、M.Ishida、Y.Shigenaka：“日光虫 Echnosphaeriun akanae 轴足细胞骨架的分离和特性。”

菅原芳明,増山悦子,中村健一,升島 努,新川英明,: "生鮮食品としてのマガキの鮮度に関する研究:分光学的方法による鮮度の定量化" 日 本 家 政 学 会 誌. 44(7). 555-560 (1993)

Yoshiaki Sugarara、Etsuko Masuyama、Kenichi Nakamura、Tsutomu Masushima、Hideaki Shinkawa，：“日本牡蛎作为新鲜食品的新鲜度研究：使用光谱方法量化新鲜度”日本家庭经济学会杂志 44（7）。 555-560 (1993)

E.Masuyama,Y.Sugawara: "Purification of Proteotytic Fragments on β and γ Heavy Chains of 22S Dynein(in preparation)"

E.Masuyama，Y.Sukawara：“22S动力蛋白β和γ重链上的蛋白片段的纯化（准备中）”

Y.Sugawara, E.Masuyama: "A Spectroscopic Method for Evaluating Freshness of Oysters as Raw Food" Journal of Home Economics of Japan. 44. 555-560 (1993)

Y.Sukawara、E.Masuyama：“一种评价生食牡蛎新鲜度的光谱方法”日本家政杂志。