• Korean Journal of Ichthyology
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• v.17 no.3
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• pp.217-220
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• 2005

Three specimens of leptocephalus larvae (33.4~35.2 mm in SL) were collected from the southern coast of Jeju Island, Korea, by an aquatic lamp on August 14, 2004. These larvae were identified as Elops hawaiensis because of their having a forked caudal fin, a smaller anal fin than dorsal fin, and anal-fin position posterior to dorsal fin.

• Korean Journal of Ichthyology
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• v.23 no.1
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• pp.80-84
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• 2011

Redescription of the Hawaiian ladyfish Elops hawaiensis was carried out based on four specimens collected from Busan and Gwangyang between 2008 and 2010. This species has a gular plate between the symphysis and isthmus, and the entire premaxillary tooth band is exposed when the mouth is closed. Our Korean specimens of E. hawaiensis are characterized by having 65~67 vertebrae, 14 anal fin rays and 95~101 lateral line scales, which values differed slightly from those given in previous studies. Molecular analysis using 4S0 base pairs of mitochondrial DNA cytochrome b sequences showed that our four specimens corresponded well with E. hawaiensis (99.8~100.0%). Therefore, our results suggest that there may exist regional differences in vertebrae and anal fin ray counts for E. hawaiensis.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.35 no.2
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• pp.173-178
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• 2002

This study was conducted to evaluate the quality of the commercial boiled-dried anchovies (Engraulis japonicus) caught from different sea (southern, eastern and western sea) by determining chemical components and sensory evaluation. Product S was from the southern sea. product W was from the western sea and product E was from the eastern. The moisture content of product S was $22.9\%$ which was low compared with those of the product I ($27.4\%$%) and the product W ($27.8\%$). There are no difference in the acid-insoluble ash total amino acid (dry basis), mineral (dry basis) contents and fatty acid composition among products caught from different sea. On the other hand, The product S was superior in the lipid properties (peroxide value and (20:5n-3+22:6n-3)/16:0) and sensory Properties (appearance and color) to those of product I and product W. Judging from the above results of chemical analyses and sensory evaluation, the product S was the best quality among commercial boiled-dried anchovy, followed by product W, and then product E.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.5
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• pp.875-879
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• 2004

To improve the quality of traditional Doeniang, the sea tangle, sea mustard, or anchovy powder were added to soybean paste and matured for 90 days. The quality and sensory evaluation of the Doenjang were analysed. The addition of anchovy showed higher fat and protein contents in the Doenjang. In the mineral contents, the sweet tangle and anchovy addition significantly increased Mg and K contents. The reducing sugar content showed 9.4% in the Doenjang prepared with sweet tangle and anchovy powder than 6.0% of the control. However, the pH and acidity were not showed any significantly difference at the 5% level by Duncan's multiple range test. The amino nitrogen content was 618.7 mg% in the anchovy Doeniang that is higher than 531.1 mg% of the control. The addition of sweet tangle and anchovy to the Doenjang showed higher score in the sensory evaluation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.7
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• pp.891-899
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• 2008

For the effective use of under-utilized resources, silver-stripe round herring (SSRH), the boiled-dried SSRH was investigated on the food component and sensual characterization. Moisture content and salinity of the boiled-dried SSRH were 27.2% and 7.0%, respectively, which were in the range described in Korean Industrial Standards. In the lipid content of the boiled-dried SSRH, viscera was higher in viscera than muscle. The major fatty acids of the boiled-dried SSRH were 16:0 (23.9%), 18:1n-9 (9.5%), and 22:6n-3 (DHA, 28.5%). The degree of lipid oxidation of the boiled-dried SSRH was similar to that of the boiled-dried anchovy caught in the southern sea. When compared to the boiled-dried anchovies, the boiled-dried SSRH was lower in total content of amino acid, while was higher in calcium and phosphorus contents. The boiled-dried SSRH was higher in taste strength, while was similar in the taste pattern to the boiled-dried anchovies. According to the results of chemical components and sensory evaluation, the boiled-dried SSRH could be substituted for boiled-dried anchovy classified into special grade.

• 한국지구과학회:학술대회논문집
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• 2005.02a
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• pp.126-134
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• 2005

최근 중생대 전기 백악기(약 1.2Ma) 지층이 분포하는 경북 고령의 지역에서 대량으로 발견된 골설목(骨舌目, Osteoglosomorpha) 어류화석을 기재하고 특징을 살펴본 후 현생골설목과의 관계를 조사하고, 아울러 다른 나라에서 발견된 것과의 비교연구를 통해 우리나라에서 발견된 어류화석의 고생물학적 의의를 살펴보았다. 경상층군에서 발견된 어류 화석군은 Semionotiformes, Amiiformes목, 골설목, 당멸치목(Elopiformes), 여을멸목(Albuliformes), Ichthyodectiformes목 등으로 구성되어 있으며, 그중 골설목(Osteoglossiformes)과 여을멸목(Albuliformes)이 가장 풍부하다. 경상어류화석군은 한국의 중생대 백악기 지층에서는 유일한 어류화석군이다. 또한 어류화석과 함께 발견된 여러 화석 및 지질학적 자료를 토대로 어류화석 서식 당시의 고환경을 유추하였다.

• Korean Journal of Food Science and Technology
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• v.11 no.1
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• pp.26-31
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• 1979

Free amino acids and total free sugar of kimchi were identified. Free amino acids of kimchis were extracted by 80% ethanol and isolated by ion exchange chromatography. Identification and quantitative determination of individual free amino acids were performed by amino acid autoanalyzer. Free sugar of kimchis was extracted by aqueous ethanol and isolated by ion exchange chromatography. Quantitative determination of it was perfermed by spectrophotometer. The results are summarized as follows: 1. Lysine, histidine, arginine, tryptophan, aspartic acid, threonine, glutamic acid, proline, glycine, alanine, cysteine, valine, methionine, leucine, isoleucine, tyrosine and phenylalanine were found in all kimchis. 2. The change of free amino acid composition during fermentation of kimchis was not observed, but the amount of total free amino acids of fermented kimchi decreased as compared with those of raw kimchi. 3. In kimchi containing 10 ml of fermented anchovy solution/100 g of chinese cabbage, the amount of total free amino acids was more than that of fermented salt kimchi and the characteristic flavor of it was attributed to such amino acids as lysine, aspartic acid, glutamic acid, valine, methionine, isoleucine and leucine. 4. Large amount of free sugar in raw salt kimchi decreased during fermentation, but, after fermentation, significant difference of free sugar content between salt kimchi and kimchi containing fermented anchovy solution was not observed.

• Korean Journal of Food Science and Technology
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• v.34 no.3
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• pp.529-532
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• 2002

The angiotensin converting enzyme (ACE) inhibitory activity in peptic hydrolysate of raw anchovy cooking discards was 51.3% at 1 mg of protein per $100\;{\mu}L$ sample solution. While, after the treatment of pepsin for 4 h, was 65.8%. The crude peptides fractionated through Bio-gel P-2 column chromatography consisted of five fractions $({P-1}{\sim}{P-5})$ and had maximum inhibitory activity in the fraction P-2 ($IC_{50}$=0.319 mg protein/mL). The fraction P-2 was rich in aspartic acid, glutamic acid, and glycine.

• Korean Journal of Food Science and Technology
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• v.51 no.5
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• pp.459-465
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• 2019

Three kinds of foods (strawberry jam, J; braised lotus root, B-LR; stir-fried anchovies, SF-A) containing fructooligosaccharide (FOS) or isomaltooligosaccharide (IMO) were prepared, and the changes of physical properties and sugar composition were compared with control (sample containing sucrose). For the samples contaning oligosaccharides, $a^*$ value increased, and $b^*$ value decreased after cooking. The sample with sucrose showed higher hardness than those with FOS or IMO. For sugar composition and stability of the oligosaccharides after cooking, the amount of IMO was almost remained in each food, however, that of FOS decreased from 47.2, 49.5, 48.9 to 20.5, 49.0 and 28.8%, for J, B-LR and SF-A, respectively. Based on the above results, softer cooked food could be prepared with oligosaccharide than sucrose, and when considering to functionalitiy, IMO is more suitable for general cooking at home than FOS.

• Journal of the Korean Society of Marine Environment & Safety
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• v.19 no.4
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• pp.309-314
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• 2013

Temporal and spatial variations and species composition of ichthyoplanktons were investigated by Bongo net in a sea area with the construction of artificial upwelling structure at 13, June, 21 September, and 23 September in 2012. A total of fish eggs was 4,849 ind./$1,000m^3$, and fish larvaes was 641 ind./$1,000m^3$ in the study area. The common fish eggs was Engraulis japonicus which was composed of 57.5%, and unidentified I, II, III and IV were occurred with decreased number of individuals order. For fish larvaes, Pictiblennius yatabei, Repomucenus sp.A, sp.B and Scomber japonicus were dominated, however, other species were Engraulis japonicus, Konosirus puntatus, and unidentified I, II. Temporal variations of fish eggs and larvae were remarkable differed. Higher numbers of fish eggs and larvaes were July 2012, whereas those were lower at August 2012. Spatial variations of those were also significantly differed with higher numbers were at station 2 and 3 during study periods. The total number of fish eggs and larvae was about 4 fold against numbers of those in the compared area far from study area. These results indicated that higher numbers of fish eggs and larvaes were due to influx much more nutrients and food organisms with artificial upwelling.