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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 22, Issue 5 - Nov 1989
Volume 22, Issue 4 - Aug 1989
Volume 22, Issue 3 - Jun 1989
Volume 22, Issue 2 - Apr 1989
Volume 22, Issue 1 - Feb 1989
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Changes in Physicochemical and Rheological Properties of Fish Meat Paste during Repeated Freezing and Thawing Process
CHOI Hyeon-Mee ; KIM Mu-Nam ; CHUN Soon-Sil ; LEE Keun-Tai ;
Korean Journal of Fisheries and Aquatic Sciences, volume 22, issue 3, 1989, Pages 115~120
Physicochemical changes were investigated during repeated freezing and thawing processes using fish meat paste of alaska pollack (Theragra chalcogramma). During repeated thawing process, the solubility of myofibrillar protein,
activity, water holding capacity (WHC), electrophoretic patterns and rheological properties were evaluated at various thawing temperatures. Solubility of myofibrillar protein and
activity were decreased with increasing thawing temperatures. Thawing temperatures and the frequency of freezing and thawing processes did not affect WHC significantly. Upon repeated freezing and thawing cycles, electrophoretic patterns showed that only the amount of myosin heavy chain was decreased, whereas the amount of actin remained constant. Young's modulus for viscoelasticity of fish meat pastes increased with increasing thawing temperatures and the value showed maximum at third cycle and decreased thereafter.
Flavor Components in the Filefish Processing
LEE Jong-Ho ; CHOI Byeong-Dae ; LEE Kang-Ho ; LEE Kun-Tae ; KIM Tae-Soo ;
Korean Journal of Fisheries and Aquatic Sciences, volume 22, issue 3, 1989, Pages 121~128
Volatile compounds were collected by simultaneous distillation extraction and carbon dioxide method, and analyzed by GC and GC-MS. The neutral fraction obtained from the whole steam volatile concentrate 55 kinds of components, phenolic fraction had 4 kinds of components, basic fraction had 13 kinds of components and 10 kinds of components were in acidic fraction. Alcohols, propanols, butanols, octanols, dodecanols etc. and aldehydes, pentanals, hexanal, 2-methyl-1-propanal, heptenal etc. were highly increased after boiled and roasted. And these compounds were contributed to formation of filefish flavor. The molecular ion peak of phenolic fraction was generally appeared in the range 100 to about 160. From the basic fraction, 2-methylpyrazine, 2,5-dimethylpyrazine, 2-ethyl-3,5-di-methylpyrazine and 2-methylpyridine were identified. The contents of basic compounds and furans obtained from the neutral fraction were increased at the higher heating temperature. The flavor of acidic fraction was influenced by the low molecular as isovaleric and valeric acid.
Egg Development and Morphology of Sand Fish, Arctoscopus japonicus (Steindachner) Larvae and Juveniles Reared in the Larboratory
MYOUNG Jung-Goo ; KIM Jong-Man ; KIM Yong Uk ;
Korean Journal of Fisheries and Aquatic Sciences, volume 22, issue 3, 1989, Pages 129~137
Sand fish, Arctoscopus japonicus (Steindachner) is distributed in the coastal waters of East Sea of Korea, Japan, and Alaska. On December 1, 1987, matured adult of sand fish were collected from the shore of Ok-kye, Myongju-gun, Kangwon-do, Korea. The authors carried out artificial insemination on boat. The fertilized eggs were incubated and the larvae were reared in laborato교. The eggs of this species were demersal and adhesive, and their diameter were varied within
mm (mean 3.3 mm, n= 10). They have a number of small oil globules. The spawned eggs in nature were formed the egg mass which were measured ca. 4 m in dia-meter. The hatching took place in 65 days after fertilization at the water temperature of
. The newly hatched larvae were
mm in total length with 11 (abdominal) +40 (caudal) = 51 myomeres. 24 days after hatching, the larva attained 19.4 mm in total length, at this time the larvae absorbed the yolk completely, and become postlarvae. 32 days after hatching, the larva attained 23.4 mm in total length, and become juvenile. 56 days after hatching, the juvenile reached 29.9 mm in total length and had adult form. 5 spines of preopercle bone were formed at 24.4 mm in total length. At ca. 15 mm in total length, the form of the pectoral fin was transformed into the adult form.
Identification of the Pretense Producing Bacteria to Use Fish Meal Wastewater and the Producing Conditions for the Enzyme
SHIN Suk-Woo ; JUNG Kyoo-Jin ; KIM Seong-Woo ; PARK Seung-Hee ;
Korean Journal of Fisheries and Aquatic Sciences, volume 22, issue 3, 1989, Pages 138~146
This experiment was conducted to utilize the water soluble protein from the fish meal in wastewater as nitrogen source by alkaline protease producting bacteria and to investigate the culture condition of the production. G-12 and G-14 strains having the strong activity of the alkaline pretense were isolated from sea water. These strains were identified as Pseudomonas chlororaphis and Pseudomonas alcaligenes according to physiologycal characteristics, respectively. In enzyme production, galactose and casein for G-12 strain, and raffinose and the water soluble protein of the fish meal wastewater for G-14 strain was favorable as carbon and nitrogen source. An action of inhibition appeared in all of the metal salts used. The optimal temperature of enzyme production was
for all strains. Optimal initial pH for the enzyme formation in G-12 and G-14 strains was pH 10.0 and 8.0. When these two strains were incubated for
hours in the optimal production medium, the enzyme production reached at maximum.
Laboratory Determination of Compressional wave Velocity for Unconsolidated Marine Sediment
KIM Dae-Choul ;
Korean Journal of Fisheries and Aquatic Sciences, volume 22, issue 3, 1989, Pages 147~153
Laboratory measurement of compressional wave velocity for two piston cores has been carried out successfully. The cores penetrated into the Holocene mud deposit located just off the Pusan harbor. Differences between the mercury delay method using a mercury column and the time delay method utilizing a digital processing oscilloscope for the observed velocity are negligible. Thus, both methods can be used independently to determine the velocity of unconsolidated marine sediment. The core velocity is, however, always higher than the velocity calculated from the seismic profile. This result should be considered seriously to interprete a seismic profile, otherwise one may encounter systematic error in calculating sediment thickness.
Studies on the Food Components of Triploid Carp Muscle 1. The Taste Compounds of Triploid Carp Muscle
LEE Eung-Ho ; CHUNG Bu-Gil ; KIM Jin-Soo ; AHN Chang-Bum ; OH Kwang-Soo ;
Korean Journal of Fisheries and Aquatic Sciences, volume 22, issue 3, 1989, Pages 154~160
To obtain basic data on food components of triploid fish, we undertook the analysis of free amino acid, nucleotide, total creatinine, betaine, trimethylamine oxide(TMAO) and their related compounds in diploid and triploid carps(Cyprinus carpio). The contents of total free amino acid and its related compounds in belly and dorsal muscles of triploid carp were 346.1mg/100g and 333.4mg/100g. Histidine occupied
in belly and dorsal muscles, and followed by taurine, lysine and glycine in order. As for the compositions of nucleotide and its related compounds in those muscles of triploid carp, IMP were revealed
of total nucleotide and its related compounds. The major component of the other organic base in those muscles of triploid carp was total creatinine, but betaine and TMAO were poor. The contents of taste compounds such as free amino acid, nucleotide, total creatinine, betaine, TMAO and their related compounds were less in triploid carp than in diploid carp of nonspawning season, while were more in triploid carp than in diploid carp of spawning season. Total amino acid contents were more in diploid carp of nonspawning season than in triploid carp, but mineral contents were more in triploid carp than in diploid carp of spawning season. Therefore, it is believed that triploid carp is very worthy for a tasty and nutritional food source.
Studies on the Food Components of Triploid Carp Muscle 2. Lipid Components of Triploid Carp Muscle
LEE Eung-Ho ; CHUNG Bu-Gil ; KIM Jin-Soo ; AHN Chang-Bum ; JOO Dong-Sik ; OH Kwang-Soo ;
Korean Journal of Fisheries and Aquatic Sciences, volume 22, issue 3, 1989, Pages 161~168
To evaluate the quality of lipids and their fatty acid compositions in diploid and triploid carps(Cyprinus carpio), we analyzed the compositions of neutral lipid, phospholipid and glycolipid, and fatty acid contents of each lipids in these carp muscles. Total lipid contents of diploid carps, nonspawning season and spawning season, and triploid carp were
, respectively. Regardless of belly and dorsal muscles, diploid carp of nonspawning season and triploid one were higher in neutral lipid, but lower in glycolipid and phospholipid than those of diploid one of spawning season. The neutral lipid and phospholipid were mainly consisted of triglyceride(
), and phosphatidyl-choline(
), respectively. In fatty acid compositions of total lipid, triploid carp showed higher content in monoenes such as 16: 1, 18: 1, but lower in polyenes such as 22:6 than those of diploid carp. The major fatty acids in total lipid were 18:1, 16:9, 18:2, 18:3 and 16:1 in order. The fatty acid compositions of neutral lipids showed similar trend to those of total lipid, and the major fatty acids in phospholipid were 16:0, 18:1, 18:2 and 22:6, These fatty acid compositions of neutral lipid, glycolipid and phospholipid were slightly difference between dorsal and belly muscles in all the carps.