魚類筋肉内燐化合物の生理化学的研究-6-

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The aim of this research is to know how the qualities of water, especially the contents of ammonium- and sodium chloride therein, affect on physiological function of the phosphorus compounds in fish muscle. Experiments were carried out using gibel at 22-27°C of water temperature. The results are summarized as follows: 1) 0.01-0.05M ammonium chloride soon caused the decrease of 7'P and CP with an inclination of rise of IP in the muscle, but 0.02-0.05M sodium chloride had very little effect on them. Thus the effect of ammonium ion on fish was stronger than that of sodium ion so far as to the change of amount of phosphorus compounds in muscle is concerned. 2) There are no remarkable differences in the post-mortem changes of 7'P and CP in meat between the fishes reared in the presence and absence of ammonium chloride, respectively.
社団法人日本水産学会の論文