• Title/Summary/Keyword: eel

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Consumer Preference of Broiled Eel added with Bokbunja Teriyaki Sauce in Korean and Japanese (복분자 데리야끼 소스를 이용한 장어구이의 한국인과 일본인 소비자 기호도)

  • Sung, Ki-Hyub
    • Journal of the East Asian Society of Dietary Life
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    • v.25 no.2
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    • pp.203-212
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    • 2015
  • This study developed eel teriyaki sauce and suggests conditions for its commercialization. Consumer preference tests were carried out with Korean (n=50) and Japanese (n=50) consumers. Grilled eel samples were made by teriyaki sauce with addition of Bokbunja juice, powder, concentrates. The preference tests were itemized for color, flavor, taste, salty taste, softness and overall-preference of grilled eel. Korean and Japanese consumers preferred flavor and taste, and the degree of overall preference was rated higher at 60% for Bokbunja juice, 20% for Bokbunja powder, and 40% for Bokbunja concentrate. Japanese consumers also preferred its color as well. The items of softness and overall-preference had good ratings.

Inhibitory Effects of Eel (Anguilla japonica) Extracted Carnosine on Protein Glycation (뱀장어(Anguilla japonica)로부터 추출된 Carnosine의 단백질당화 억제효과)

  • Song, Ho-Su;Lee, Keun-Tai;Park, Seong-Min;Kang, Ok-Ju
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.42 no.2
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    • pp.104-108
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    • 2009
  • Glycation and oxidation induce formation of carbonyl (CO) groups in proteins, which can be used to develop an index of cellular aging. Methyl glyoxal (MG) and hypochlorite anions are deleterious products of oxygen free-radical reaction. The effects of eel carnosine on protein modification mediated by MG and hypochlorite were studied. MG and hypochlorite induced formation of carbonyl groups with high molecular weight and cross-linked forms of ovalbumin. The presence of eel carnosine effectively inhibited these modifications in a concentration-dependent manner. Imidazole ring in eel carnosine might have a primary role in inhibition of protein glycation. Our data suggests that the eel carnosine may be useful as a "natural" anti-glycating agents.

Physicochemical Component and Quality Characteristics of Eel Sauce Added with Bokbunja (Rubus coreanus Miquel) Powder (복분자 분말 첨가 장어 소스의 이화학적 성분 및 품질 특성)

  • Sung, Ki-Hyub;Chung, Chang-Ho
    • Journal of the East Asian Society of Dietary Life
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    • v.22 no.5
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    • pp.634-641
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    • 2012
  • In this study, the physicochemical and quality characteristics of eel sauce added with bokbunja powder were evaluated. Crude protein, crude fat, crude ash, and crude fiber contents increased in eel sauce with increasing amount of bokbunja powder. The lowest pH and salinity were observed in eel sauce added with 80% bokbunja powder, whereas the solid content, titratable acidity, and viscosity were the highest. Regarding Hunter's color results, lightness L and redness a values increased with increasing amounts of bokbunja, and the red color was significantly different between each sample. In the sensory evaluation results, the color, bokbunja flavor, bokbunja taste, salty taste, and moistness significantly increased with higher amount of bokbunja powder. Overall acceptability from 80%<60%<40%<0%<20% sequence supplemented with 20% in group symbols 7.08 to higher. Eel sauce added with 20% bokbunja powder produced the most desirable characteristics compared to other amounts of added bokbunja powder.

Development of Automatic Operating :System for the Sea Eel Pots Fisheries(I) - Coupling Device for Sea Eel Pot and Separating System - (장어 통발어선의 자동화 조업장치 개발에 관한 연구(I) -통발연결장치.분리장치-)

  • 정용길;김용해;유금범
    • Journal of the Korean Society of Fisheries and Ocean Technology
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    • v.36 no.2
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    • pp.126-131
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    • 2000
  • Capability and performance of the pliers type coupling device for connection of sea eel pots to loop of main line and automatic separating system were investigated at sea as first trial of developing automatic operating system for sea eel pot fishing boat. Obtained main results are as follows. 1. Maximum tensile load of the pliers type coupling device when connection with high twist PP dan-line as a loop of main line was 1603 N, higher than when connection with low twist PP twine 1379 N. 2. A retention ratio of sea eel pots from main line by connecting with coupling device was successful 100% with high performance without any loss in the sea. 3. A ratio of automatic disconnection between sea eel pots using coupling device and loop of main line was perfect 100% without any trouble.

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Eco-friendly Leather Dyeing using Biomass Wastes(I): Natural Dyeing of Eel Skin using Onion Peels (생물자원 폐기물을 활용한 친환경 가죽염색(I): 양파껍질을 이용한 장어가죽 천연염색)

  • Yeo, Youngmi;Yoo, Dong Il;Shin, Younsook
    • Textile Coloration and Finishing
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    • v.30 no.2
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    • pp.141-149
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    • 2018
  • This study aimed to investigate the efficacy of eco-friendly leather dyeing by utilizing food wastes. Natural dyeing of eel skin was attempted using onion peels which have been used commonly for natural dyeing of textile fabrics. Eel skin is a by-product from fishery processing and is used mainly for making leather products. The colorant was extracted from onion peels in boiling water, concentrated, and freeze-dried. Dyeing of eel skin was carried out to study the effects of dyeing conditions, mordant type and mordanting method on dye uptake, color change, drape stiffness and colorfastness. The optimum dyeing conditions were $60^{\circ}C$ of dyeing temperature, 60min of dyeing time at 1:100($H_2O$ 90%: ethanol 10%) of bath ratio. The onion peels produced yellowish color on eel skin. The pre-mordanting was effective than the post-mordanting. As a result of the drape stiffness measurement, the Fe-mordanted sample was somewhat stiffer comparing to other mordanted samples. The light fastness of the non-mordant dye was excellent in 3-4 grade. Drycleaning fastness and rubbing fastness showed excellent results, but fastness was not significantly improved by mordanting.

Hearing Ability of Sharp Toothed Eel Muraenesox cinereus caught in the Southern Korean Waters (남해 연안에서 어획된 갯장어의 청각 능력)

  • Ahn, Jang-Young;Lee, Chang-Heon
    • Journal of Fisheries and Marine Sciences Education
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    • v.25 no.2
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    • pp.341-348
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    • 2013
  • The auditory thresholds for 7 specimens of the sharp toothed eel Muraensox cinerus were measured at 5 frequencies by heartbeat conditioning method using pure tones coupled with a delayed electric shock. The audible range of the sharp toothed eel extended from 80Hz to 300Hz with the best sensitivity around 80Hz and 100Hz. In addition, the auditory thresholds over 200Hz increased rapidly. The mean auditory thresholds of the sharp toothed eel at the test frequencies of 80Hz, 100Hz, 200Hz and 300Hz were 87dB, 86dB, 105dB and 126dB, respectively. Auditory masking was determined for the sharp toothed eel by using masking stimuli with the spectrum level range of about 70~80dB (0dB re $1{\mu}Pa/\sqrt{Hz}$). According to white noise level, the auditory thresholds increased as compared with thresholds in a quiet background noise. The noise spectrum level at the start of masking was distributed at the range of about 64dB within 80~100Hz. Critical ratio ranged from minimum 24dB to maximum 40dB at test frequencies of 80Hz~200Hz.

A Study on Utilization of Japanese Consumers and the Present Condition of Northeast Asia Processed Eels (장어 시판제품에 대한 동북아시아의 가공현황 및 일본인 소비자의 구매실태 조사)

  • Kim Heh-Young;Lim Yaung-iee
    • Korean journal of food and cookery science
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    • v.20 no.5
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    • pp.537-544
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    • 2004
  • This study investigated the current processing degree and ingredients of sauce on the packaging of the commercial eel products made in Northeast Asia (Korea, Japan, China and Taiwan) and surveyedthe perception of nutritional functionality and purchasing pattern of Japanese consumers for the processed eels. The results are considered as a useful aid for preparation of processed eel products. The commercial eel products, purchased at a department store, supermarket and discount market, were divided by processing method, package quantity, storage method and sauce ingredients. The processing method was indicated in many different ways in each country, such as sauce ingredients and intake method. A questionnaire survey was conducted on 105 Japanese consumers (male 43, female 62) visiting Korea. Of the respondents, 44% answered and the major reasons for purchasing processed eel products were as a side dish for meals. The results for this factor were significantly different in relation to age (p <0.05). The degree of perceptions of functional excellence about processed eel products was well known (37%), some (49%), and seldom (14%). The results for this factor were significantly different in relation to age (p <0.001). Seventy-five percent of the respondents had experienced processed eel products. The type of purchase of the respondents was highest for vinegared rice and fish (47%), followed by freezing (33%), canning (5%), and dried food (4%), in that order.

Characterization of Constitutively Activating Eel Follicle-Stimulating Hormone Receptor

  • Kim, Jeong-Soo;Byambaragchaa, Munkhzaya;Min, Kwan-Sik
    • Journal of Animal Reproduction and Biotechnology
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    • v.34 no.4
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    • pp.267-271
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    • 2019
  • This study aimed to investigate the function of the constitutively activating mutation D540G on eel FSHR activity by in vitro functional studies. Site-directed mutagenesis was carried out to generate the D-to-G mutation at position 540 of the pcDNA3-eel FSHR construct. Vectors expressing either wild type or mutant receptor were transfected into Chinese hamster ovary (CHO-K1) cells. The functional characteristics of both the wild type and mutant receptors were analyzed by a cAMP assay. cAMP accumulation was highly increased in cells transfected with the D540G mutant receptor in a dose-dependent manner. Of note, basal cAMP levels were remarkably increased (~13.1-fold) with expression of this mutant when compared to wild type receptor. These findings suggest that the D540G mutation in the eel FSHR may contribute to ovulation during eel sex maturation as well as play a pivotal role in inducing FSHR activity.

Effect of Korean Mistletoe (Viscum album Coloratum) on the Non-Specific Immune Responses in Japanese Eel (Anguilla japonica)

  • Cho, Young-Hye;Choi, Dae-Han;Choi, Sang-Hoon
    • Journal of fish pathology
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    • v.18 no.1
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    • pp.59-66
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    • 2005
  • In the present paper, the immunostimulatory effects of Korean mistletoe (Viscum album Coloratum) on the non-specific immune responses of Japanese eel (Anguilla japonica) were examined. Eel were innoculated with mistletoe, Freund's complete adjuvant (FCA), or phosphate-buffered saline (PBS) as a control into their peritoneal cavities. The number of nitrobule tetrazolium (NBT)-positive cells in the head kidney of fish was significantly increased by the second day post-injection of mistletoe. ROI products were more enhanced in mistletoe-injected fish kidney leucocytes than in FCA-injected ones. The level of lysozyme activity detected in the serum of fish 2 days after injection with mistletoe was also significantly higher than that found in the serum of the control fish. The appropriate concentration of mistletoe to induce the highest level of serum lysozyme activity was revealed to 1000${\mu}g$/200 g of fish. In phagocytic activity assay, mistletoe-sensitized eel kidney phagocytes captured more zymosan than did the control fish. Korean mistletoe appeared to be a good activator of the non-specific immune responses of Japanese eel.

Properties of Angiotensin I-Converting Enzyme Activity in the Rice Eel, Monoptevus albus (드렁허리(Monopterus albus)의 Angiotensin I-Converting Enzyme의 특성에 관하여)

  • 김성주;이금영;조경우
    • The Korean Journal of Zoology
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    • v.34 no.2
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    • pp.142-147
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    • 1991
  • Angiotensin I-converting enzyme (ACE) activity has been characterized in the rice eel, Monopterus albus. Peak activity of ACE in plasma from the rice eel was shown at around pH 10, which was more alkaline compared to that of mammals. Chloride requirements for the optimal ACE activity were different from species to spedes. ACE inhibitors, EDTA, teprotide (SQ 20, 881), and captopril (SQ 14, 225) showed dose-dependent inhibitions of ACE activity in plasma from the rice eel as well as mammals. ACE activity in the rice eel was increased by CoCI2, and the enzyme activity was more unstable at high temperature as compared to mammals The highest activity of ACE among the various tissues in the rice eel was found in the brain.

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