• Korean Journal of Fisheries and Aquatic Sciences
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• v.32 no.1
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• pp.50-55
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• 1999

The proximate composition, mineral content, fatty acid composition, ATP related compounds, amino acid composition, color and texture were investigated with dorsal and ventral muscle from olive flounder, spotted flounder and hybrid (olive flounder m $\times$spotted flounder f). Spotted flounder and hybrid were higher in moisture content, and lower in crude protein content than those of olive flounder, Potassium content in hybrid was higher than that in olive flounder and spotted flounder. Hybrid was lower in calcium, iron, manganese content, and higher in magnesium content than olive flounder and spotted flounder. The contents of saturated fatty acid, unsaturated fatty acid and docosahexaenoic acid (DHA) in hybrid were intermediate level of spotted flounder and olive flounder. Fatty acid composition of dorsal muscle was slightly similar to ventral muscle. Adenosine triphosphate (ATP) and its related compounds contents and amino acid content in hybrid were intermediate level of spotted flounder and olive flounder, and these compounds of dorsal muscle were slightly similar to those of counterpart. The major amino acids such as aspartic acid, glutamic acid, leucine and Iysine were very similar to all the samples. Total amino acid and essential amino acid contents in dorsal muscle were slightly higher than those in ventral muscle. Free amino acid content and composition in hybrid were similar to spotted flounder, and free amino acid content in dorsal muscle was higher than in ventral muscle, The lightness of hybrid and spotted flounder was stronger than that of olive flounder, and was stronger in dorsal muscle. The breaking strength of hybrid was slightly lower than that of spotted flounder, and was stronger in dorsal muscle.

• Journal of the Korean earth science society
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• v.37 no.3
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• pp.133-142
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• 2016

Two specimens of the Cenozoic fish fossils were discovered from the Miocene Duho Formation of Uhyeon-dong, Pohang, Korea. These fossils are identified as Pleuronichthys sp. based on the following- firstly, front dorsal fin rays elongated to the upper part of neurocranium, Secondly, right sided orbit of neurocranium, Thirdly, presence of urohyal like fish-hook, Fourthly, curved sciatic part of the urohyal, Fifthly, presence of postcleithrum, Sixthly, over 27 centrum, Seventhly, elongated first pterygiophore of the anal fin rays, Eightly, c-shaped inner side of urohyal, Ninthly, small or few cardiac apophysis, and Tenthly, presence of many spots on body. These fossils of Pleuronichthys represent the first record in East-Asia. Two specimens are anatomically different in the extent of the asymmetry and the flatness of skull. This represents the unique ontogeny stage of the Pleuronectidae, because they accompany the above anatomical difference when they transform from pelagic lifestyle to benthic lifestyle.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.47 no.5
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• pp.654-658
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• 2014

We report the first identification of a spawning ground of the blackfin flounder Glyptocephlaus stelleri near the Wangdol-cho sea mountains, located in the southern East Sea. Eggs and larval fish of G. stelleri were collected during April and June, 2014, when an abundance of eggs was found in the southern area of Wangdol-cho. Our findings suggest that G. stelleri prefers to spawn in the vicinity of the off-shore sea mountains, where the temperature is between 10 and $12^{\circ}C$ and the water depth is 100 m, rather than inshore.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.30 no.5
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• pp.714-718
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• 1997

The tendency of rancidity in roasted and/or reheated yellowfin sole and yellow croaker was investigated as typical white muscled fish. In fatty acid composition of the total lipid, saturated fatty acid was $27.4\%,\;33.4\%$; monoenoic acid, $36.5\%,\;38.7\%$ and polyenoic acid, $34.5\%,\;26.5\%$ in yellowfin sole and yellow croaker, respectively. The ratio of unsaturated fatty acid (UFA)/saturated fatty acid (SFA) were 2,6, 2.0 and content of total lipid was $1.4\%,\;0.8\%$, respectively. Peroxide content decreased after heating in yellowfin sole while decreased after heating and tended to increase after reheating in yellow croaker. Thiobarbituric acid value increased during roasting and heating in all the samples but decreased after reheating. Acid value increased after roasting, heating and reheating in all samples, particularly higher in yellowfin sole which have a high content of UFA. Conjugated dienes continuously increased during the repeats of heating, showing more increase in the fillet with Skin than the skinless.

• Culinary science and hospitality research
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• v.19 no.5
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• pp.158-169
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• 2013

Finespotted flounder, used for a representative raw fish in spring, is considered comparatively difficult to breed, which causes small Olive flounder and Stone flounder from China, similar kinds of flounders, to appear on the market for sale under the name of 'Finespotted flounder.' The reason lies under the considerations that small Olive flounder and Stone flounder from China are relatively lower priced and in higher supply and demand, being difficult to distinguish from Finespotted flounder when sliced with bones. Thus, the purpose of our thesis is to distinguish Finespotted flounder from similar kinds of fish analyzing the lipid content in slices of raw fish and SDS-PAGE(sodiumdodecylsullipide-polyacrylamide gel eletrophoresis). Upon comparing the main components between sliced Finespotted flounder and similar kinds of fish, such as small Olive flounder and Stone flounder from China, we found that there are no noticeable differences among them in moisture content, and little, if any noticeable differences, in crude protein and ash content(P>0.05). Based on these analyses, we have conclude that commercial raw fish restaurants sell small Olive flounder and Stone flounder under the name of Finespotted flounder. However, a variety of factors have an effect on our analysis, such as the individual characteristics of fish and a seasonal variation. The aim of our analysis is to enhance more accurate distinction criteria, although some fish kinds can be discerned with our present technique of examining lipid content and SDS-PAGE. Through more sophisticated analyses developed by consistent research, we look forward to attaining more accurate techniques for discerning between Finespotted flounder and different kinds of similar fish.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.33 no.2
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• pp.85-89
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• 1997

한국서해안 격열비열도 근해산 문치가자미의 연령과 성장을 조사하기 위하여 1992년 9월부터 1993년 8월까지 매월 정기채집한 256개체의 이석을 연령형질로서 사용하여 조사 분석한 결과를 보면, 이석의 투명대와 불투명대는 년 1회 형성되었으며 투명대 형성시기는 7월이고 불투명대 형성 시기는 2월에서 4월로 이는 산란종기(2월)와 일치함을 보였다. 연령별 체장 (LT)과 연령(t)을 von Bertalanffy 성장식에 적용하여 수컷은 Lt=313.7[1-exp{-0.4342(t+0.9017)}, 암컷은, Lt=458.1[1-exp{-0.2368(t+0.1934)}과 같은 관계식을 구하였다. 또한 암컷과 수컷의 성장속도는 2세까지는 별다른 차이를 보이지 않았으나, 3세어 이상에서는 암컷이 수컷보다 월등히 빠름을 나타내었다. 본 연구에서의 최고령어는 암수 각각 5세와 6세였다.

• Journal of Life Science
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• v.30 no.6
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• pp.491-500
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• 2020

Lactic acid bacteria are widely known to prevent and treat intestinal health conditions, heart disease, depression, and obesity. In Korea, such bacteria are commonly consumed through various fermented foods, although most are isolated from kimchi, and research on the lactic acid bacteria in fermented seafood is insufficient. This study was therefore conducted to observe changes in bacterial flora according to the culture date of lactic acid bacteria in the fermentation of traditional Korean Gajami Sikhae produced in Pohang and to isolate the bacteria of probiotic value. The bacteria were periodically isolated and identified from date of preparation to 50 days after preparation to investigate which Lactobacillus are involved in Gajami Sikhae. As fermentation progressed, it was confirmed that Pediococcus sp. and Lactobacillus sp. participate predominantly in the early and later periods of fermentation, respectively. During the entire fermentation period, 170 isolates were screened, and the following five species were found to be involved: Pediococcus pentosaceus, Pediococcus inopinatus, Leuconostoc mesenteroides, Lactobacillus brevis, and Lactobacillus plantarum. Five strains of these species were selected through acid and bile tolerance tests, and their coaggregation, autoaggregation, hydrophobicity, antibacterial, and antioxidant activities were then evaluated. As a result, it is thought that L. brevis GS1022, which has excellent digestive fluid resistance, and P. inopinatus GS316, which has excellent cohesiveness, may be useful as probiotic strains.

• Journal of Digital Convergence
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• v.19 no.8
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• pp.43-48
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• 2021

There are prior studies that describe in detail the classification and shape of 26 species of Korean flounder, but it is difficult to make them out and they are used interchangeably or misused. It is intended to present the taxonomic standards of Pleuronichthys cornutus and Pleuronichthys japonicus and use them as tourism education materials using aquatic resources. Morphological comparison was made through counting and measurement. The two fish species were generally flattened in an oval shape with a low body height and a wide body width, and the anal fin developed and sized similar to the dorsal fin, and the caudal fin was widely spread out. Among the hyoid bones, in three parts of the coccyx, the main part, the ischial part, and the cardinal process, there were differences in the degree of curvature, the open angle, and the shape of the ischial part and the lateral process, which corresponded to the representative classification characteristics. In addition, it will be expected that it will serve as a basis as a fishery and marine education material for marine tourism that classifies and categorizes the characteristics as a genus of flounder and categorizes the characteristics, and reduces misuse of scientific names and names in the future.

• Korean journal of food and cookery science
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• v.6 no.3 s.12
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• pp.43-50
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• 1990

Distribution of amino acids and related compounds in the muscle extract of seven species of right-eye flounder (spotted halibut, slime flounder, marbled sole, sand flounder, stone flounder, frog fleunder and bastard halibut) were studied. The effect of heat treatment on quantitative change in the composition of amino acids and related compounds in the extract of sand fleunder muscle was also investigated since the sand flounder has much Ex-nitrogen in the extract of the muscle. The content of crude protein and that of pure protein were in the range of $17.54{\sim}19.99%$ and $15.63{\sim}17.95%$, respectively. Among the extracts of the seven fish muscle, stone flounder showed the highest content of Ex-nitrogen(2.12%). In the muscle extracts of the seven fish taurine was abundantly contained $(29.4{\sim}56.9%)$, and followed alanine $(6.6{\sim}10.4%)$ and glycine $(1.6{\sim}16.7%)$. The compositions of amino acids and related compounds were characterized by the existence of phosphoethanolamine, ${\alpha}-aminoadipic\;acid$, DL-allocystathionine, ethanolamine and ornithine. The experiments on amino acids and related compounds of the muscle extract of sand flounder with reference to heating time and temperature were resulted in that the amount of taurine, tyrosine, leucine and alanine were increased with the heating time at $100^{\circ}C$, whereas that of lysine, histidine, ${\alpha}-aminoadipic\;acid$ and proline were decreased with prolonged heating time. When heating temperature was changed from $90^{\circ}C$ to $130^{\circ}C$ for 60 min, the contents of taurine, alanine and leucine were increased, while that of histidine, lysine and aspartic acid were decreased.

• Journal of the Korean Society of Food Science and Nutrition
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• v.15 no.1
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• pp.45-55
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• 1986

This paper aims to study the reactions of lipid or oxidized lipid with protein during drying and storing hair tail fish(Trichurus lepturus) and flounder(Kanakius kitaharai) being generally consumed as dried seafood products in Korea and their influence on the drop of in vitro protein digestibility of these fish meat. The results of the study are as follows: The digestibility of the raw materials of flounder and hair tail fish was 87.63% and 86.08% respectively, and that of sundried and hot air dried materials went down $1{\sim}2$ percent with drying process. But in case of defatted and sundried materials, the rate increased 85.15% and 87.15% respectivley. After 30 days of storage, the digestibility decreased in all materials, and hot air dried meat showed a significant decrease. Trypsin indigestible substrate (TIS) contents of flounder and hair tail fish, in case of raw materials were 0.88 and 0.96mg/g. solid repectiveiy and in case of defatted and sundried materials, TIS contents showed a low increase and digestibility showed a high increase. Brown pigment formation had a wide range of increase in case of the sundried and hot air dried materials and it was increased with duration of storage and temperature. The major fatty acids in the fats of hair tail fish and flounder were $C_{18:1},\;C_{16:0},\;C_{22:6}\;and\;C_{16:1}$ and rate of unsaturated to saturated fatty acids was 79.2:20.8 for flounder, 67.8:32.2 for hair tail fish. After 30 days of storage at room temperature. saturated fatty acids increased compared with the raw materials while unsaturated fatty acids showed a tendency to decrease. Avaialble lysine of hair tail fish was higher than that of flounder and both of them lost about 8.23% of that in raw materials after 30 days of storage.