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Title: 捕獲鯨の鮮度に及ぼす捕獲技術上の影響要因について
Other Titles: Factor Analysis on Whaling Techniques Concerning Freshness of Whale Meat
Authors: 真野, 季弘
Authors (alternative): Mano, Suehiro
Issue Date: Feb-1981
Publisher: 長崎大学水産学部
Citation: 長崎大学水産学部研究報告, v.50, pp.39-46; 1981
Abstract: A series of records on whaling conditions was obtained on board Japanese whale catcher boats in the North Pacific Ocean in summer of 1960. Based on these records, some statistic considerations associated with the freshness of whale meat caught through the above voyage, were carried out on various fishing conditions as described below: 1) time of first sight of a whale, 2) hours spent tracking the whale, 3) hours elasped from killing the whale to the end of floating it, 4) towing hours to mothership, 5) hours elasped in water after kill to commencing analysis, 6) water temperature, 7) wind force, 8) number of harpoon shots to kill a whale, 9) amount of air injected into the body cavity of whale, 10) traveling distances of harpoon in the whale body, (calculated from penetration and explosion spots in the whale bodies), 11) fork length of the whale, and 12) thickness of blubber of whale body. Considering the results, from a factor analysis method it should be considered that the dominate effective factor among the above conditions concerning the freshness of whale meat, was only the hours elasped from harpoon shooting to the floating work of whale. However, the hours elasped and body length were highly correlated to the freshness at the sufficient level of 1%, and also the thickness of blubber has a rather low correlation level of 5%. / 捕鯨船で捕獲された鯨肉の鮮度低下に及ぼす要因を知るために,各要因について分散分析および回帰分析による統計的検討を行ない次の結果を得た. 1)分散分析の結果によると,「ナガスクジラ」では,経過時間が特に大きな分散比を示し,次いで曳鯨時間,命中作業時間はいづれもα<1%の有意水準を越え,そのほか空気注入量,銛の体内移動距離,脂肪層の厚さの効果が有意(α<5%)と認められる.一方,「イワシクジラ」では,鮮度評価値が80%の階級のみのデーターに偏っていたため,鮮度に関して,5%の有意水準を越える要因は検出できなかった. 2)回帰分析の結果によると,「ナガスクジラ」では前項と同様な傾向を示し,経過時間と体長がともに1%の有意水準を越え,次いで,脂肪層の厚さの効果も有意(α<5%)と認められる. 3)以上の両分析の結果から見て,経過時間の分散比が他の因子に比べて著しく大きな値を示していることから,経過時間が最も優勢な要因としての効果を及ぼしていると判断される.また,この経過時間の構成因子でもある命中作業時間,曳鯨時間は勿論であるが,そのほか捕獲された鯨の体長,脂肪層の厚さ,銛の体内移動距離なども鯨肉の鮮度低下要因として働いていることが考えられる.
URI: http://hdl.handle.net/10069/30540
ISSN: 05471427
Type: Departmental Bulletin Paper
Text Version: publisher
Appears in Collections:第50号

Citable URI : http://hdl.handle.net/10069/30540

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