• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2003.05a
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• pp.111-112
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• 2003

붕장어는 상품가치가 있는 일정크기 이상의 활 붕장어일 경우 생선회와 구이용, 수출용 냉동필레 등으로 이용되나, 그 외 크기의 붕장어와 가공잔사는 이용도가 한정되어 있다. 따라서 붕장어의 어획량과 가격 등을 고려할 때 상품가치가 떨어지는 소형붕장어 및 가공잔사를 이용한 고부가가치의 제품 생산 등 붕장어의 효율적인 이용에 대한 대책 마련이 절실한 실정이다. (중략)

• Korean Journal of Fisheries and Aquatic Sciences
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• v.20 no.4
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• pp.341-347
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• 1987

The behavior of conger eel, Astroconger myriaster (Brevoort), to the bamboo and plastic pots with baits was investigated alternately in two experimental water tanks. One of the pots being dropped on the tank bottom, the eels touched it to obtain the bait probably by their sense of smell, and increased rapidly in the number of touch to show a maximum within 30 minutes. But the touch was made mainly to the pot wall at which the bait was located and quite accidentally to the pot mouth. The eels touched the pot mouth retreated frequently without attempting to enter the pot and their entering was very hampered by the bamboo funnel constituting the pot mouth. However, a entering, if made, encouraged other touches and the touches ascribed other enterings. But, if 30 minutes elapsed, the number of touch decreased gradually and so the enterings were little made. The ability of pots attracting the eels into them was varied with their inclination to the tank bottom and the bait position in them. That is, the pot which was laid horizontally showed high ability of attracting in case in which the bait was fixed in the vicinity of its mouth. The pot, inclined by $30^{\circ}$ by lifting its tail and had a bait left free, showed almost equal ability to the horizontal pot with a bait in the vicinity of mouth. But the pot, inclined by $30^{\circ}$ by lifting its mouth and had a bait left free, showed a very low attracting. A comparison between the bamboo and plastic pots gave only that the entering of the eels became later several minutes in the latter.

• Korean Journal of Food Science and Technology
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• v.21 no.2
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• pp.192-196
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• 1989

This experiment was carried out to compare the difference of lipid components, amino acid composition by size of sea eel. Large sea eel(length 57.5-60.0cm, weight 269.5-300.0g) was higher in moisture and crude protein content, and lower in crude lipid content than those of small sea eel(28.8-31.2cm, 39.5-43.6g). Total lipid(TL) of large and small sea eel were consisted of 89.7%, 93.3% neutral lipid, 8.9%, 5.2% phospholipid, and 1.4%, 1.5% glycolipid, respectively. In fatty acid composition of TL, large fishes revealed higher content in polyunsaturated fatty acids such as 20:5, 22:5, 22:6, while lower in saturates and monoenes such as 16:0, 16:1, 18:1 than those of small fishes. The major fatty acids of these fishes were generally 18:1, 16:0, 22:6, 16:1 and 20:5 in order. Total amino acid contents of large and small sea eel were 17022.7mg/100g, 15409.4mg/100g. And the main amino acids were aspartic acid, glutamic acid, isoleucine, leucine, lysine, arginine. Large fishes was higher in cystine, methionine, tyrosine, phenylalanine content, while lower in aspartic acid, glutamic acid than those of small ones.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.40 no.1
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• pp.60-64
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• 2004

The reason of the loss for the plastic sea-eel pots were estimated as crew's mistake, strong current, bad weather, rough seabed, artificial reef and other boats' fishing. Especially, pot loss happened on the fishing could make some additional catch, loss of the catches and ghost fishing because there are baits and alive fish in the lost pot. Quantity of the lost pots was estimated as 2~4 times of the ordinary usage. On the result of investigation to analyze the possibility of sustainable ghost fishing for the lost pot to feed the fishes at anytime because there were blenny, silver whiting, bar-tailed flathead and shrimp including sea-eel in the lost pot. In the bioeconomic point, ghost fishing is competitive with the general fishing. Accordingly, usage of biodegradable plastic material for the plastic sea-eel pot will be better to reduce ghost fishing

• Korean Journal of Fisheries and Aquatic Sciences
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• v.19 no.1
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• pp.27-35
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• 1986

In succession to the previous paper, the present study was directed to investigate the effect of keeping freshness of conger eel (Astroconger myriaster) and yellowtail (Seriola quinqueradiata) by partial freezing, and the changes in the physical properties of fish meat paste product prepared with the muscle of conger eel during storage were also examined. The results obtained are summarized as follows: The period of keeping freshness (days in which k value reaches $20\%$) of conger eel and yellowtail by partial freezing was 10 days and 6 days, respectively. VBN content in the conger eel muscle showed 39.5 mg/100g by icing for 15 days, and did not show a great change by partial freezing and freezing, while that of yellowtail muscle reached at 32 mg/100g by icing, 20 mg/100g by partial freezing and 18 mg/100g by freezing for 15 days. The lipids extracted from the muscles of both fishes by icing were remarkably oxidized than those by partial freezing. The myofibrillar protein in the conger eel muscle during storage for 9 days decreased $3\%,\;10%\;and\;11\%$ by icing, partial freezing and freezing, respectively, and that of yellowtail muscle did $16\%,\;10%\;and\;4\%$ by icing, partial freezing and freezing, respectively. On the other hand, the alkali-soluble protein in both fishes increased with storage time. Gel strength of fish meat paste product prepared with the muscle of conger eel decreased to $35\%$ by icing, $74\%$ by partial freezing and $76\%$ by freezing for 10 days compared to control, and the expressible water increased 1.6 times, 1.2 times and 1.1 times by icing, partial freezing and freezing, respectively, as much as that of control product.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.38 no.2
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• pp.149-155
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• 2002

Sea-eels caught by fishing boat and trawl were analyzed to investigate feeding status and individual growth of sea-eels caught from the lost plastic sea-eel Pot which is estimated at the ghost fishing Average length of sea-eel caught from fishing boat and test fishing was 33.6cm, 48.9cm for trawl and 45.6cm for the lost plastic sea-eel pot, respectively. The length frequency distribution is the same as the fact that sea-eel goes to the offshore from the coastal waters according to the getting growth. Sea-eel rate having empty stomach were 5.0% for fishing boat, 4.2% for trawl and the empty stomach rate of sea-eel was the highest as 87.6% in the lost pot. Sea-eel rate feeding fish as prey were 98.7% for fishing boat, 78.8% for trawl and 63.3% for the lost pot, respectively and other preys were crustacean and cephalopod. Fatness index calculated using weight and length were 1.514 for trawl catches and 1.292 for the lost pot and the difference was 15% between trawl catches and the lost pot. There also was difference at the 5% significance level in the result of t-test of Covariance Analysis.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.23 no.3
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• pp.238-244
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• 1990

The behavior of conger eel, Astroconger myriaste(Brevoort), to the net pots with baits was investigated alternately in two experimental water tanks. One of the pots being dropped on the tank bottom, the eels increased rapidly in number of touching the pot to show a maximum whithin 30 minutes and then decreased gradually. The enterings of eels into the pots were also made mainly within 30 minutes and easier in pots with lower entrances. But the complete enterings were decided by the passage of eel tails through the pot entrances and so the eels retreated frequently after attemping to enter the pots, especially in pots small in the interval between the entrances and the baits or in pots with flappers. However, most of enterings encouraged the touches and earlier enterings ascribed earlier production of maximum touch. The eels, if entered the pots without flappers, got out of the pots relatively easily and the getting-out was easier in pots with lower entrances. On the other hand, the eels entered the pot with flappers could not get out of the pots. A comparison between the circular and square pots gave that the guidance of eels to the entrances was easier in the former and the passing of eels through the entrances in the latter, not only at the inside of pots but also at the outside. The general behavior of eels in touching or entering the net pots in the above results was almost equal to that on the bamboo and plastic pots in the previous paper.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.4
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• pp.477-484
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• 2008

For the effective use of the conger eel by-products, such as head and frame, Tang, which is the Korean-type soup, from conger eel by-products (TCEB) was developed and its food component characterization was compared with that of commercial Chueotang, loach Tang. According to the results of viable cells and coliform group of TCEB heated at $115^{\circ}C$ for various times, the reasonable $F_0$ value was 8 min. The proximate composition of TCEB was 90.7% for the moisture, 4.8% for the protein, 2.6% for the lipid, and 1.5% for the ash. The extractive-nitrogen content of TCEB was 243.1 mg/100 g, which was higher than that of commercial Chueotang, 208.0 mg/100 g. The total amino acid content of TCEB was 4,310 mg/100 g and its major amino acids were glutamic acid (637.3 mg/100 g, 14.8%), glycine (409.1 mg/100 g, 9.5%) and alanine (404.4 mg/100 g, 9.3%). TCEB was not felt in the sensual fish odor and its sensual taste was good. The health functional properties for health of TCEB were 1.29 as a PF (protection factor) for antioxidative activity and 39.4% for angiotensin Ⅰ converting enzyme (ACE) inhibiting activity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.10
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• pp.1467-1474
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• 2006

Fish-frames, which are left after obtaining fillets or muscle during fish processing, consists of useful food components, such as muscle, collagen, calcium, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). This study was carried out to prepare snack using conger eel frame (SF) for human consumption and also to elucidate food component characterization of the snack. The results of volatile basic nitrogen suggested that conger eel frame was a suitable material for preparing snack. Based on the results of sensory evaluation and costs, starch syrup was an optimal sweetener for preparing snack using conger eel frame. The starch syrup-treated SF appeared safe because the moisture content and peroxide value were below the safety limits described in the guideline of Korea Food and Drug Administration (KFDA). Starch syrup-treated SF was similar in the pattern of fatty acid composition to soybean oil, whereas EPA and DHA were detected in SF. The total content of amino acid in starch syrup-treated SF was 23.9% based on 100 g of raw material. The maj or amino acids were aspartic acid, glutamic acid, glycine and alanine. The total contents of calcium and phosphorus in starch syrup-treated SF were 4.9% and 2.8%, respectively. The Ca/P of starch syrup-treated SF was 1.9, which is a good ratio for absorption of calcium. The SF made with starch syrup was superior in EPA and DHA compositions, total amino acid, calcium and phosphorus contents to commercial snack using eel frame.

• Korean Journal of Ichthyology
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• v.28 no.2
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• pp.121-124
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• 2016

A single specimen of Ariosoma meeki, belonging to the family Congridae, was collected for the first time from Jinhae-gu, Changwon-si, Gyeongsangnam-do, Korea, on June 10, 2015. Ariosoma meeki is characterized by an absence of scales on its whole body, dorsal and anal fin connected to the caudal fin, blackish margins of the dorsal and anal fin, posterior nostrils not covered with a dermal flap, 60 preanal lateral-line pores, 15 pectoral fin rays, no cephalic sensory pore between the interorbital region and dorsal fin origin, and two dark brown dots behind the eyes. We described it as the new Korean record, and proposed the Korean name "nun-te-bung-jang-eo" for this species A. meeki.