マイワシ SARDCNOPS MELANOSTICA カク ブイ カラ チョウセイ シタ リン シ シツ コンゴウ ブツ ノ シ シツ ソセイ

前報で生の魚体から分離,回収したリン脂質混合物に雛の成長促進効果があること,および生の魚体からタンパク質分解酵素を用いてリン脂質を回収するための前処理としての酵素処理条件について報告した。本報告では,工業的にリン脂質を回収する場合を想定し,魚加工場で発生する加工副産物(頭,骨,内臓)中のリン脂質含量を知ることを目的とし,生の魚体を肉部,頭・中骨混合部および内臓部の3部位にわけ,それぞれの総脂質含有量,総脂質中リン脂質含有量と脂肪酸組成および各部位から回収したリン脂質混合物,リン脂質混合物中のリン脂質含量などにつき検討した。その結果は次のようにまとめられた。1.マイワシ全魚体の総脂質量は約13%で,総脂質中リン脂質は約11%であった。2.マイワシ全魚体の脂肪酸組成は食品成分表に示されたものとほぼ同じで,全脂肪酸中n-3の合計は32%であった。3.マイワシの3部位中,総脂質含量がもっとも多い部位は内臓部20%で,肉部と頭・中骨混合部は9～12%であった。しかし,各部位の総脂質中リン脂質含量は10～13%と部位による差は少なかった。4.各部位から回収したリン脂質混合物の回収率は肉部と頭・中骨混合部が19～20%で,内臓部は8%であった。5.リン脂質混合物中の総脂質量は乾物換算で肉部29%,内臓部23%,頭・中骨混合部19%であった。また総脂質中のリン脂質含量は内臓部が57%ともっとも高く,肉部,頭・中骨混合部は19～20%と低かった。6.以上より,マイワシ各部から回収できるリン脂質は生原料に対し肉部が1.2%,内臓部が1.1%で,頭・中骨混合部は0.7%であった。In the previous paper, it was reported that the phospholipid mixture prepared from fish had a growth promoting effect on chick, and the conditions necessary for enzymatic preparation of phospholipids from fish using protease was determined. The aim of this report is to estimate the content of phospholipids in the by-product in the fish-manufacturing factories for effective use of the industrial recovery of phopholipids. The total lipid content was examined together with, the content of phospholipids in total lipids and the fatty-acid composition in the three parts of raw sardine and phospholipid mixture in three parts of raw sardine, meat, head-and-bone mixture and viscera were determined. The results are summarized as follows. 1. The content of total lipids, phospholipids in total lipids in raw sardine was 13% and 11%. 2. Fatty-acid composition of raw sardines was similar to that shown in the table of food composition, and the sum of n-3 fatty acids in the total fatty acids was 32%. 3. The content of total lipids in raw sardines was highest in the viscera (20%) and lowest in the meat and head-and-bone mixture (9-12%). However, the content of phospholipids in the total lipids from each part was 10 to 12%, and there was only a small difference among the three parts. 4. The recovery percentage of phospholipids from the meat and head-and-bone mixture was 19 to 20% and that from the viscera was 8%. 5. The content of total lipids in the phospholipid mixture was 29% on a dry weight basis in the meat, 23% in the viscera and 19% in the head-and-bone mixture. The content of phospholipids in the total lipids was highest in the viscera (56%) and low in the meat and head-and-bone mixture (19 to 20%). 6. The amount of recoverable phospholipids from raw meat, viscera and head-and-bone mixture was estimated to be 1.2, 1.1 and 0.7%, respectively

マイワシ SARDCNOPS MELANOSTICA カラ リン シ シツ コンゴウ ブツ ノ ブンリ

生の魚体から分離,濃縮したリン脂質混合物には雛に対する成長促進効果がある。本研究では生の魚体から高濃度,安定的にリン脂質混合物を分離,回収するためのタンパク質分解酵素の添加率,反応時間および反応温度について検討した。試験では,タンパク質分解酵素(プロテアーゼP)の添加率を,生の原料に対し0.004,0.008,0.016および0.032%の4段階,反応時間を25,50および75分の3段階,反応温度を42～43,47～48および52～53℃の3段階に設定し,それぞれを組み合わせた10条件について,リン脂質混合物の収率について検討し,混合物中の総脂質量および総脂質中のリン脂質,トリアシルグリセロール等の含有量を検討した。その結果,生の魚体からリン脂質混合物とリン脂質を最大限に分離,回収するためのタンパク質分解酵素の添加率,反応温度および反応時間は,それぞれ0.008%,42℃,50分であり,回収できたリン脂質混合物は生の原料に対し約16%,リン脂質混合物中総脂質量は約21%で,総脂質中リン脂質量は約18%であった。Following the previous report, the concentrated mixture of phospholipids obtained from raw fish is considered to have a growth promoting effect in chicks. In the present study, the conditions for effective isolation of phospholipids from raw sardine, and the optimal amount of protease, reaction time and reaction temperature were examined. The yield of phospholipids, total lipid content, and percentage of the components in the total lipids such as phospholipids and triacylglycerol obtained by protease treatment of sardine using 10 treatment conditions consisted of a combination of the following : Protease added at the rates of 0.004, 0.008, 0.016 and 0.032% ; reaction time of 25, 50 and 75 minutes ; and reaction temperatures of 42-43, 47-48, and 52-53℃. The highest yield of lipids and phospholipids was obtained by the reaction using 0.008% protease, at a temperature of 42℃ and for 50min. Under these conditions, the yield of phospholipids in the raw sardine was about 16%, amount of total lipids was 21% and total amount of phospholipids was 18%

マイワシ SARDCNOPS MELANOSTICA カク ブイ カラ チョウセイ シタ リン シ シツ コンゴウ ブツ ノ シ シツ ソセイ

前報で生の魚体から分離,回収したリン脂質混合物に雛の成長促進効果があること,および生の魚体からタンパク質分解酵素を用いてリン脂質を回収するための前処理としての酵素処理条件について報告した。本報告では,工業的にリン脂質を回収する場合を想定し,魚加工場で発生する加工副産物(頭,骨,内臓)中のリン脂質含量を知ることを目的とし,生の魚体を肉部,頭・中骨混合部および内臓部の3部位にわけ,それぞれの総脂質含有量,総脂質中リン脂質含有量と脂肪酸組成および各部位から回収したリン脂質混合物,リン脂質混合物中のリン脂質含量などにつき検討した。その結果は次のようにまとめられた。1.マイワシ全魚体の総脂質量は約13%で,総脂質中リン脂質は約11%であった。2.マイワシ全魚体の脂肪酸組成は食品成分表に示されたものとほぼ同じで,全脂肪酸中n-3の合計は32%であった。3.マイワシの3部位中,総脂質含量がもっとも多い部位は内臓部20%で,肉部と頭・中骨混合部は9～12%であった。しかし,各部位の総脂質中リン脂質含量は10～13%と部位による差は少なかった。4.各部位から回収したリン脂質混合物の回収率は肉部と頭・中骨混合部が19～20%で,内臓部は8%であった。5.リン脂質混合物中の総脂質量は乾物換算で肉部29%,内臓部23%,頭・中骨混合部19%であった。また総脂質中のリン脂質含量は内臓部が57%ともっとも高く,肉部,頭・中骨混合部は19～20%と低かった。6.以上より,マイワシ各部から回収できるリン脂質は生原料に対し肉部が1.2%,内臓部が1.1%で,頭・中骨混合部は0.7%であった。In the previous paper, it was reported that the phospholipid mixture prepared from fish had a growth promoting effect on chick, and the conditions necessary for enzymatic preparation of phospholipids from fish using protease was determined. The aim of this report is to estimate the content of phospholipids in the by-product in the fish-manufacturing factories for effective use of the industrial recovery of phopholipids. The total lipid content was examined together with, the content of phospholipids in total lipids and the fatty-acid composition in the three parts of raw sardine and phospholipid mixture in three parts of raw sardine, meat, head-and-bone mixture and viscera were determined. The results are summarized as follows. 1. The content of total lipids, phospholipids in total lipids in raw sardine was 13% and 11%. 2. Fatty-acid composition of raw sardines was similar to that shown in the table of food composition, and the sum of n-3 fatty acids in the total fatty acids was 32%. 3. The content of total lipids in raw sardines was highest in the viscera (20%) and lowest in the meat and head-and-bone mixture (9-12%). However, the content of phospholipids in the total lipids from each part was 10 to 12%, and there was only a small difference among the three parts. 4. The recovery percentage of phospholipids from the meat and head-and-bone mixture was 19 to 20% and that from the viscera was 8%. 5. The content of total lipids in the phospholipid mixture was 29% on a dry weight basis in the meat, 23% in the viscera and 19% in the head-and-bone mixture. The content of phospholipids in the total lipids was highest in the viscera (56%) and low in the meat and head-and-bone mixture (19 to 20%). 6. The amount of recoverable phospholipids from raw meat, viscera and head-and-bone mixture was estimated to be 1.2, 1.1 and 0.7%, respectively

Digital Watermarking Method Warranting the Lower Limit of Image Quality of Watermarked Images

<p/> <p>We propose a digital watermarking method warranting the lower limit of the image quality of watermarked images. The proposed method controls the degradation of a watermarked image by using a lower limit image. The lower limit image means the image of the worst quality that users can permit. The proposed method accepts any lower limit image and does not require it at extraction. Therefore lower limit images can be decided flexibly. In this paper, we introduce 2-dimensional human visual MTF model as an example of obtaining lower limit images. Also we use JPEG-compressed images of quality 75% and 50% as lower limit images. We investigate the performance of the proposed method by experiments. Moreover we compare the proposed method using three types of lower limit images with the existing method in view of the tradeoff between PSNR and the robustness against JPEG compression.</p