Japan Fisheries Research and Education Agency (FRA) Repository
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Recent fruit of research activities, National Fisheries University No.10
Full text linkweb版のみ編集：水産大学校未利用資源はなぜ未利用なのか?（藤井 陽介）...1
朝鮮戦争日系アメリカ人兵士の実証研究
-ニシティとジェンダーに着目して-（臺丸谷 美幸）...2
より安全な漁業の現場を目指して
-漁業作業に適したライフジャケットの性能評価と改善-（川崎 潤二）...3
荒れる冬の日本海で海と空を観測した
-大雪をもたらす日本海寒帯気団収束帯の観測-（柏野 祐二）...4
船舶の排熱を有効活用する
-船舶機関の排熱を利用した発電システムに関する研究-（吉村 英行・大原 順一）...5
お掃除ロボットで養殖網をきれいに
-水中ロボットを使った自動型網清掃システムの開発-（藤原 慎平）...6
新たな機能性食品素材の安全性を確かめる
-マグロ類由来抗酸化成分セレノネインの製造方法と食品安全性-（山下 倫明）...7
酢酸菌の酵素でヒスタミン食中毒を予防します
-二酵素共役反応によるヒスタミン食中毒予防技術の確立-（臼井 将勝・河邉 真也）...8
河川の生物資源の持続のために
-森・川・海をつなぎ、河川流域の生態系ネットワークをとりもどす-（荒木 晶）...9
水産生物の免疫機構を解釈する
-顆粒性白血球(特に好中球)の形態学的多様性と起源-（近藤 昌和）...10
水産業のデジタル化に向けた取組み
-研究開発から法人化へ-（松本 浩文）...11other periodica
Shell color periodicity as a proxy for age and seasonal dietary patterns in abalone Haliotis discus hannai
No full textPeriodic color banding in the shell of the abalone Haliotis discus hannai may reflect environmental conditions, yet its use for age estimation remains underexplored. We tested whether hue variation on shell surfaces can serve as a proxy for seasonal growth, seawater temperature, and diet. Hue was extracted from images of eight shells from northeastern Japan, and aligned with seawater temperatures reconstructed from shell δ18O profiles and in situ records. Visually recognizable brown-to-green transitions were accompanied by concordant shifts in hue, demonstrating that banding is quantifiable. These transitions (“transition points,” TPs) occurred predominantly in May–June and recurred annually. TP-based ages broadly matched those from δ18O-based temperature–shell length alignment, with discrepancies in older shells showing multiple bands or incomplete juvenile records. Hue tracked seasonal warming and cooling phases more closely than absolute temperature levels, and appeared to mark the timing of kelp availability. Relative to isotope analysis, the TP method affords finer spatial but weaker temporal constraint near the winter minimum. Despite limitations, including occasional double bands and early-life gaps, TPs provide a cost-effective, nondestructive alternative for estimating age and inferring seasonal diet. Shell color transitions and their hue counterparts represent a practical proxy for monitoring and fisheries assessment.journal articl
Evaluation of perceived quality of seafood crackers made from low-utilized and unutilized fish
Full text linkIn 2023, a new seafood cracker named Bakan-Senbei was commercialized in collaboration with National Fisheries University and two private companies. The standout feature of Bakan-Senbei is that it is made from lowutilized/unutilized fish, which contributes to the Sustainable Development Goals. Focusing on this feature, two types of questionnaires（A and B）were implemented to evaluate visitors’ perception of its quality at the Osaka Seafood Show held in February 2024. In questionnaire A, we investigated the potential demand price after providing product information. In questionnaire B, the potential demand price was examined by intentionally excluding only the material information, and then the potential demand price was examined while first excluding material information; then it was examined again after only providing material information and excluding lust time. Interval regression analysis revealed no significant difference between the potential demand prices from the two questionnaires. This result revealed that consumers did not recognize the added value converted into monetary value as perceived quality of the use of low-utilized/unutilized fish. This result indicated that consumers did not perceive the added value of using low-utilized /unutilized fish as translating into monetary value in terms of quality. Conversely, there was a significant difference between the two groups regarding the provision of material information in questionnaire B. This result was supported by the outcome that 21% of respondents raised the rank of potential demand price due to the provision of material information. We estimated the increase price to be 5.5 yen, which was 4.5% of the list price. It was suggested that the added value could be improved by providing important information.編集：水産大学校departmental bulletin pape
A study on the thermal power generation system using waste heat from seafood processing plant ― Effect of limitation of discharge temperature of seawater ―
Full text linkIn this study, focused on the waste heat energy from seafood processing plant as research to promote the use of unutilized energy. The waste heat energy from seafood processing plant contains large amounts of the high temperature waste gas from the production of fish cake, and the high temperature wastewater from the production of boiled whitebaits and bonito flakes. If these unutilized waste gases and wastewater could be recovered and utilized as the high heat sources, it would lead to significant energy savings. It is assumed that seawater will be used as the low heat source. Seafood processing plants are usually located close to the sea for processing fisheries caught in the sea, and we recommend the use of seawater as the cooling heat source. Therefore, it is necessary to design systems in consideration of the effects on the ocean environment in the area where seawater is discharged, which may lead to significant modification of the ocean environment. If the optimum flow rate of low heat source at maximum net power is identified, the pump power for seawater can be reduced and the flow rate of seawater into the heat exchanger can be minimized as needed, which is expected to reduce the amount of seawater contamination and lead to lower maintenance costs for the heat exchanger. As a result of this study, it was found that the optimum flow rate of low heat source exists for maximum net power and maximum turbine output. The maximum net power was higher when the temperature difference between inlet and outlet of low heat source was higher, while the maximum turbine output was higher when the temperature difference between inlet and outlet of low heat source was lower.編集：水産大学校departmental bulletin pape
(S)-2-Hydroxy-3-(((2R,3R,4S,5R,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yl)oxy)propyl (E)-8-Hydroperoxyhexadec-6-enoate
Full text linkA new oxylipin (1) was isolated from cyanobacteria collected at Tokyo Bay, Japan. The structure of 1 was elucidated based on spectroscopic data including 1D and 2D NMR, as well as high-resolution mass spectrometry. The structure of 1 was elucidated to be (S)-2-hydroxy-3-(((2R,3R,4S,5R,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yl)oxy)propyl (E)-8-hydroperoxyhexadec-6-enoate.journal articl