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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
> Journal Vol & Issue
Korean Journal of Fisheries and Aquatic Sciences
Journal Basic Information
Journal DOI :
The Korean Society of Fisheries and Aquatic Science
Editor in Chief :
Volume & Issues
Volume 15, Issue 4 - Nov 1982
Volume 15, Issue 3 - Aug 1982
Volume 15, Issue 2 - Apr 1982
Volume 15, Issue 1 - Jan 1982
Selecting the target year
Kinetic Studies of Lactic Acid Fermentation(Part 4) -Kinetic Stuies on Continuous Cultivation-
LEE Keun-Tai ; YANG Hyeun-Suk ;
Korean Journal of Fisheries and Aquatic Sciences, volume 15, issue 3, 1982, Pages 179~184
The behavior of continuous flow culture of Lartobacillus bulgricus was investigated by application of Monod's kinetic model. The parameters obtained from Monod's chemostat theory successfully predicted the behavior of the chemostat. Then, it was found that Monod's kinetics were applicable to the growth rate dependence on glucose concentration. Under steady-state condition, the maximum growth rate, saturation constant, and wash out were found to be 0.62/hr, 7.69 g/1, 0.51/hr of continuous culture. And the optimum condition for the highest cell production was 0.41/hr in dilution rate, and at that point the cell production rate was 0.178g/1 hr.
Separation of Dark and Ordinary Muscle with Specific Gravity Controlled Sugar Solutions
KIM Woo-Jun ; LEE Kang-Ho ;
Korean Journal of Fisheries and Aquatic Sciences, volume 15, issue 3, 1982, Pages 185~190
In utilization of small size red muscled fishes like mackerel, sardine, and filefish, mechanical dressing is usually required. The removal of dark muscle is also necessary to improve qualify of the product, which could hardly be done by mechanical process. As a method of separating dark muscle, specific gravity method using sugar solution was investigated in this study. And the effects of the level of specific gravity, the size and density of meat particles, and stability of meat particle float on the separation of dark muscle were discussed. From the results, effective specific gravity, in case of sucrose solution, ranged 1.067 to 1.072 for mackerel, 1.062 to 1.070 for sardine, and 1.072 to 1.077 for filefish, respectively. The maximum separation of more than
was obtained at specific gravity of 1.075, 1.070, and 1.075 in cases of mackerel, sardine and filefish, respectively. The size of meat particles which were ground with 0.2cm orifice plate was adequate to yield
separation or above. The meat particle float in the glucose solution began to precipitate within 5 minutes after separation while 25 minutes in case of sucrose solution. Lipids were also fairly removed by the dark muscle separation process.
Studies on the Histamine Contents in the Canned Dark-fleshed Fishes
KOH Kwang-Bae ; PARK Yeung-Ho ;
Korean Journal of Fisheries and Aquatic Sciences, volume 15, issue 3, 1982, Pages 191~198
Histamine has been known to be one of the causative materials of allergy-like food poisoning from the dark-fleshed fishes. In the early stage of spoilage, the dark-fleshed fishes have been known to be accumulated the level of 100mg/100g associated with outbreak of allergy-like poisoning. The present paper was conducted to elucidate the changes of histamine content in the canned boiled dark-fleshed fishes, such as common mackerel, Scomber japonicus, and sardine, Sardinops melanosticta, under different condition of processing and storage. Additionally, histamine content was determined in the canned boiled common mackerel, sardine and mackerel pike purchased from the supermarket. The results summarized are as follows : Changes of histamine content during storage of the canned fishes were nearly not found. The both factors of the storage time and temperature were not to the histamine content. Histamine was detected in concentrations of 7.24 to 14mg/100g in the canned sardine, 11.38 to 28. 8mg/100g in the common mackerel, and 13.88 to 21mg/100g in the canned mackerel pike purchased from the supermarket. The amount of histamine in the canned dark-fleshed fishes is less than that of inducing allergy-like food poisoning, and from the viewpoint of food hygiene these canned fishes are assessed to be safe.
Studies on Histological Changes in Marine Foods during Processing and Storage 2. Changes in muscular tissue of the eel, Anguilla japonica, by freezing storage
SONG Dae-Jin ; LEE Eung-Ho ;
Korean Journal of Fisheries and Aquatic Sciences, volume 15, issue 3, 1982, Pages 199~206
Histological changes occurred by freezing storage and subsequent thawing, and changes of muscle fiber after heating and drying of the eel (Anguilla japonica) were observed under microscope . The results are as follows : (1) After one month of freezing storage the muscular tissue produced considerable number of extracellular and intracellular ice crystals. The sample stored at the temperature of
produced ice crystals inside the muscle cells while sample stored at
, outside. (2) No changes were observed in the hypodermic fat after thawing regardless of storage temperature, while insufficient recovering of muscle cells were detected in the muscular tissue. Muscular tissues which have been stored
showed severe change in shape due to dehydration. (3) Microscopic observation on muscle homogenate showed loss of transparency due to free-zing, disfiguration and contraction by drying and water seperation, and elasticity by heating.
Studies on the Drying Methods of Sea Foods 2. Fixed-Bed Drying of Cuttlefish
HUR Jong-Wha ;
Korean Journal of Fisheries and Aquatic Sciences, volume 15, issue 3, 1982, Pages 207~210
For the removal of initial water content in cuttlefish, the effects of fixed-bed drying condition on the drying rate were investigated, with following results. 1. The drying rate of cuttlefish dried at fixed-bed condition was also faster than that at natural convection type or hot air dryer.2. By controlling air temperature and its direction to cut-and-peeled sample the drying time can be reduced to 2 hrs. 3. Shirai's equation and Arrhenius' law were applicable to fixed-bed dried cuttlefish. Drying rate constant (k) by Shirai's equation, and Arrhenius' plot were as shown in Table 3, 4 and Fig.3, respectively.
Thermophysical Properties of the Soybean Curd and Prediction of its Thermal Conductivity 1 Measurement of Thermophysical Properties of the Soybean Curd
KONG Jai-Yul ;
Korean Journal of Fisheries and Aquatic Sciences, volume 15, issue 3, 1982, Pages 211~218
The specific heat capacity and density of soybean oil and soy protein composing of the soybean curd were measured between
. The thermal conductivity of soybean oil was measured to be 0.160 and 0.140,
at unfrozen and frozen states, respectively. The effective thermal conductivity of the soybean curd depended not only on its water content but also on its fat and protein contents.
Thermophysical Properties of the Soybean Curd and Prediction of its Thermal Conductivity 2. The 'intrinsic' thermal conductivity of soybean protein and prediction of the thermal conductivity of soybean curd
KONG Jai-Yul ;
Korean Journal of Fisheries and Aquatic Sciences, volume 15, issue 3, 1982, Pages 219~225
Four heat conduction models were examined for defatted soy-protein curds in order to get the 'intrinsic' thermal conductivity of soy-protein. As the result of examination, the 'intrinsic', thermal conductivities of soy-protein, frozen and unfrozen states, were determined on the basis of series model to be 0.488 W/m.K and 0.300 W/m.K, respectively. By using the 'intrinsic' thermal conductivity values of soybean protein and the series model, the effective thermal conductivity of soybean curds, with and without fat, at frozen and unfrozen states, was predicted satisfactorily, The temperature dependency of the effective thermal conductivity of soybean curd was mostly observed to correlate with the thermal conductivity of water and ice.
The Jerking Force by Hooked Carp and its Periodicity with the Tail Beat
KO Kwan-Soh ; KIM Yong-Hae ;
Korean Journal of Fisheries and Aquatic Sciences, volume 15, issue 3, 1982, Pages 226~232
The measurements of the jerking force and the tail beat by hooked carp were carried out using a strain gauge at a fish pond from July to August 1981. The maximum jerking force was sustained for a while in the initial state after a carp was hooked, but the jerking force was gradually decreased as a function of the time elapsed until the fish was utterly exhausted, and it converged to the body weight at last. The results are as follows : 1. The maximum jerking force
can be expressed with empirical formula :
where W (g) is the body weight. 2. Dynamic change of the maximum jerking force
by one tail beat with time
can he induced with the equation as follows :
where the period T (sec) is given by the following equation with the body weight : T=0.000385W+0.193 3. The jerking force at each of the peak points
(g) varies with the time elapsed t (sec) as following equation :
. The value of durability index
was nearly zero in the initial state and about 1.7 in the exhausted state at last. 4. It was clearly shown that the change of jerking force by hooked carp was closely related to the tail beat from a paired difference T-test.
Eutrophication of Shellfish Farms in Deukryang and Gamagyang Bays
CHO Chang-Hwan ; PARK Kyung-Yang ; YANG Han-Serb ; HONG Jae-Sang ;
Korean Journal of Fisheries and Aquatic Sciences, volume 15, issue 3, 1982, Pages 233~240
Some environmental parameters on the shell-fish farms in Deukryang and Gamagyang Bays during summer in 1981 were determined to find an eutrophication level for the conservation of the farm. Chlorophyll-a content in the seawater in the Deukryang Bay in September was
with an average of
In the superficial bottom muds, contents of COD were 5-10 mg/g, ignition loss
, phaeophytin pigment
, and sulfide 0.1-0.3 mg/g dry mud in both bays. High contents of both organic matters and sulfide were found in the innermost area of the Deukryang Bay and in the north western part of the Gamagyang Bay. All quantities including chlorphyll-a in the water are little less than or similar to those of Hansan-Geoje Bay, one of the most productive shellfish farms in the southern coastal waters in Korea . Eutrophication on both water and bottom mud was under way like other shellfish farms but pollution indices on the bottom mud calculated from the data of CODs and phaeophytin pigments shelved 6-11, which is much lower than those of Jinhae Bay and of the Hansan-Geoje Bay. This means that the bottom muds are in an early stage of eutrophication, unlike the Jinhae and Hansan-Geoje Bays though the water, similar to the other bays, shows a middle stage of eutrophication.
Gametogenesis and Reproductive Cycle of the Cockle, Fulvia mutica (Reeve)
CHANG Young Jin ; LEE Taek Yuil ;
Korean Journal of Fisheries and Aquatic Sciences, volume 15, issue 3, 1982, Pages 241~250
The structure of gonads, gametogenesis and reproductive cycle of the cockle, Fulvia mutice, were studied mainly by histological observation. The materials were monthly sampled in the southern area of Yeosu from October 1980 to September 1981. F. mutica was monoecious. The gonads were situated between the liver tissues and the outer fibronuscular layers compacted by the connective tissue fibers and muscle fibers beneath the outermost layer of simple cuboidal epithelium. The gonad was composed of a number of the ovarian sacs and the testicular tubules which form the tubular structure. Testicular tubules in the mature stage sometimes contained 'testis-ova' The undifferentiated mesenchymal tissues and the eosinophilic cells were abundantly distributed on the germinal epithelium in the early development stage. With the further development of the ovary and testis, these tissues and cells gradually disapprared. The undifferentiated mesenchymal tissues and the eosinophilic cells are related to the growing of the oocytes and spermatocytes . Early multiplicating oogonium was about
in diameter. As the oocytes grow to
by increasing cytoplasm, the oocytes connected to the basement membrane by their egg-stalks. The ripe eggs were about
in diameter and they were surrounded by gelatinous membrane. Most male germ cells in mature stage were transformed into the spermatozoa and they formed the sperm bundles. After spawning, undischarged ripe eggs and spermatozoa remained in the ovarian sac and the testicular tubule respectively for some time, then they finally degenerated. Especially the early spent ovarian sacs in May did not contract significantly and then they took part in the secondary maturation within two or three months during the summer season. The monthly changes of the fatness well agreed with the reproductive cycle. The reproductive cycle of F. mutica could be classified into six successive stages : multiplicative, growing, mature, spent, degenerative and recovery stage. It seems that the spawning season is closely rotated to the water temperature, and the spawning occurs from May to October at about
in water temperature. The peak spawning seasons appeared twice a year between June and July and in September. Acknowledgement The authors wish to express their gratitude to Dr. Kim, In Bae, Dr. Chun, Seh Kyu and Dr. Yoo, Sung Kyoo of National Fisheries University of Busan and Mr. Min, Byoung Seo of National fisheries Research and Development Agency for their critical reading of the manu script.