Studies on Preservation of the Freshness of Cultured Oysters

养殖牡蛎保鲜研究

• 批准号: 06808003
• 负责人: MASUYAMA Etsuko
• 金额: $ 1.09万
• 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: 1994
• 资助国家: 日本
• 起止时间: 1994 至 1995
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/en/grant/KAKENHI-PROJECT-06808003/
• 关键词: Shell of Oyster; Inhibitory Action of Bacteria; Freshness; Calsium; Cilia of Gills; Ciliary Movement; Fresh Food; Physiological Properties; 養殖カキ; 抗菌剤; 牡蠣殻; 鮮度判定; 鰓繊毛能; 牡蠣殻形成物質; 養殖マガキ; 防菌剤; 鮮度判定試験; 殻形成粘液物質; 自浄作用能

A secretion of oyster shell was collected from braked shell about center of gill which had a high activity of ciliary movement. It was white material and contained mainly calcium carbonate. In this study, it was used as safe antiseptics in order to hold freshness of shucked oysters. When shucked oysters were dipped for 15 min into 0.05% (w/v) of the secretion in an artificial sea water, inhibitory effects against the growth of food-borne bacteria were revealed. By analysis of absorbance at 250 nm in the supernatant of suspension, it is considered that the nucleic acids of bacteria were flowed out in order to break down cell membrane of bacteria. Moreover a simple spectroscopic method based on ciliary movement of oyster gill was developed for evaluating the freshness of oysters as raw food.

被制动的贝壳在鳃中心附近有一种分泌物，具有较高的纤毛运动活性。它是白色材料，主要含有碳酸钙。本研究将其作为安全防腐剂应用于生蚝脱壳保鲜。将去壳牡蛎浸泡在人工海水中0.05%(w/v)的分泌物中15min，对食源性细菌的生长有抑制作用。通过对悬浮液上清液在250 nm处的吸光度的分析，认为细菌的核酸流出是为了破坏细菌的细胞膜。此外，还开发了一种基于牡蛎鳃纤毛运动的简单光谱方法来评价生蚝作为生食的新鲜度。

项目成果

H.Masuyama,Y.Morita & E.Masuyama: "A realization of an arbitrary BDC Permutation in Hypercube Connected Computer Networks" IEICE TRANS.INF.& SYST.E78-D. 428-435 (1995)

增山,森田

Masuyama,H.Masuyama,E.: "A Realization of an Arbitrary BPC Permutation in Hypercube Connected Computer Networks" IE ICE TRANS.INF.& SYST.E78-D. 428-435 (1995)

Masuyama,H.Masuyama,E.：“超立方体连接计算机网络中任意 BPC 排列的实现”IE ICE TRANS.INF。

菅原芳明,増山悦子: "冷蔵マガキむき身の分光学的鮮度評価法" 日本家政学会誌. 45(6). 549-553 (1994)

Yoshiaki Sukawara，Etsuko Masuyama：“带壳冷藏牡蛎的光谱新鲜度评估方法”日本家政学会杂志 45（6）549-553（1994）。

菅原芳明,増山悦子,藤井保,草野敬久: "冷蔵マガキむき身の分光学的鮮度評価法" 日本家政学会誌. 45(6). 549-553 (1994)

Yoshiaki Sukawara、Etsuko Masuyama、Tamotsu Fujii、Takahisa Kusano：“带壳冷冻牡蛎的光谱新鲜度评估方法”日本家政学会杂志 45（6）549-553（1994）。

増山悦子,重中義信: "テトラヒメナ繊毛軸糸から高分子量ダイニン腕の簡便な精製" 原生動物学会誌. 27. 27-28 (1994)

Etsuko Masuyama，Yoshinobu Shigenaka：“从四膜虫纤毛轴丝中简单纯化高分子量动力蛋白臂”原生动物学会杂志 27. 27-28 (1994)。