• Korean Journal of Ichthyology
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• v.10 no.2
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• pp.260-267
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• 1998

Three species of the order Perciformes collected from coastal waters of Cheju Island, Korea were documented with photographs, all of which are newly known to Korea. Nemipterus bathybius Snyder, 1911 of the family Nemipteridae is distinguished by seven anal soft rays and the most upper ray at the caudal fin elongated. Cirrhitichthys aureus (Temminck et Schlegel, 1842) of the family Cirrhitidae (New Korean name: Hwangbokdom-kwa), is characterized by the five to six light black spots on the dorso-Iateral sides, 12 dorsal soft rays and a dorsal fin without spots and bands. Parapercis aurantiaca D$\ddot{o}$erlein, 1884 of the family Pinguipedidae, has several taxonomic characters. The dorsal spines and the soft rays of the dorsal fins were connected without a notch. The five to six dark yellow bands with the same size of eye length were shown on the lateral region. A new Korean name Kinsilkkoridom is proposed for the Nemipterus bathybius, and Cirrhitichthys aureus, Hwangbukdom, and Parapercis aurantiaca, Hwangssangdonggari.

• Korean Journal of Ichthyology
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• v.6 no.1
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• pp.7-20
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• 1994

Seven species of the order Perciformes collected from coastal waters of Cheju Island, Korea were redescribed as new to Korean fish fauna. They are as follows: Girella melanichthys (Richardson) and Kyposus bigibbus Lacepede of the family Kyphosidae; Chaetodon wiebeli Kaup of Chaetodontidae; Istigobius campbelli (Jordan and Snyder) of Gobiidae; Gymnapogon japonicus Regan of Apogonidae; Parupeneus chrysoplueron (Temminck and Schlegel) of Mullidae; Nemipterus japonicus (Bloch) of Nemipteridae.

• Korean Journal of Ichthyology
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• v.18 no.2
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• pp.119-128
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• 2006

Fish assemblages associated with eelgrass beds and unvegetated area were compared based on specimens collected every month in Jindong Bay. The common fish species were Hexagrammos otakii, Acanthopagrus schlegeli, Lateolabrax japonicus, Pholis nebulosa, P. fangi, Leiognathus nuchalis, Repomucenus valenciennei, and Acanthogobius flavimanus. H. otakii, A. schlegeli, P. nebulosa and L. japonicus were higher abundance in an eelgrass bed than unvegetated area, whereas P. fangi, R. valenciennei and A. flavimanus were higher in unvegetated area. Sillago japonicus, Hippocampus japonica, Takifugu niphobles, Pseudoblennius percoides, Sebastes inermis, Syngnathus schlegeli, Sebastes schlegeli were found in an eelgrass bed, but not in unvegetated area. Most of fish species were primarily small fish species or juveniles of fish species in an eelgrass bed, while larger fish species were found in unvegetated area. The eelgrass bed in Jindong Bay seem to play a nursery role for fishes. Seasonal variations in both species composition and abundance were large in two habitats; higher number of species and individuals occurred May 2002, and April 2002 to July 2002, while biomass was the highest in April 2002 and July 2002. Fish numbers as well as biomass were lowest in January 2002. Species richness, number of individuals and biomass of fishes in an eelgrass bed were significantly higher than those of in unvegetated area. These result suggest that differences in fish species richness and abundances are primarily related to habitat structure. Different habitat preferences were evidenced for the juveniles and adult of several fish species.

• Journal of Applied Biological Chemistry
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• v.64 no.4
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• pp.413-419
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• 2021

In this study, we investigated the physical properties, color values of mixtures with starch from potato in preparing a cartridge for 3D printing using golden threadfin bream (Nemipterus virgatus) surimi as raw material. The results show that the hardness and gumminess of the surimi mixture added potato starch increased but cohesiveness decreased compared to the negative control. This means that the starch makes surimi stronger texture than the negative control. After 7 days of cold storage at 4 ℃, for unheated surimi, firmness is increased but adhesiveness is decreased. And among physical properties of surimi stored after heating, hardness and gumminess were decreased compared to before storage. Lastly, after storage for 7 days, the hardness and gumminess of fried surimi decreased compared to fried surimi before storage. As a result of sensory evaluation, texture, elasticity scent of surimi stored after heating were decreased but overall favorability was similar. Compared to the after storage, result of sensory evaluation of fried surimi, result of the before storage showed no significant differences. From these results, it is suggested that potato starch, which increases overall physical strength and have little effect on preference, can be used as an additive for golden threadfin bream surimi.

• Journal of Life Science
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• v.33 no.5
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• pp.391-396
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• 2023

Milk is an emulsion, improving texture of surimi mixture and able to suppress off flavors and abnormal tastes. Therefore, this study aimed to identify the effective properties of milk in the preparation of a surimi mixture for 3D printing. The sensory and physical properties of surimi mixtures containing 0%, 20 wt%, and 40 wt% milk were evaluated, where the unheated surimi mixture with added milk demonstrated increased firmness and adhesiveness compared to the negative control group. In addition, the hardness, adhesiveness, gumminess, and chewiness of the mixture containing 40% milk were highest, but springiness, cohesiveness, and resilience were lowest. In the sensory evaluation, as the amount of milk increased, a fishy smell, abnormal taste and texture improved, hardness and preference increased as well. From these results, it was confirmed that a surimi mixture can be prepared with milk to improve its physical and sensory properties for 3D printing when compared to the negative control mixture. In particular, it was revealed that the physical properties and preference of the surimi mixture are best when prepared with 40% milk.