• Culinary science and hospitality research
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• v.15 no.3
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• pp.236-247
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• 2009

This study was carried out to investigate the mechanical and sensory properties of Teriyaki sauce made with different boiling time(6, 8, 10 and 12 hrs). The results were as follows. As for the mechanical characteristics, moisture contents, L-value, a-value, salinity and pH decreased with increasing boiling time. On the other way, viscosity, b-value and sugar contents of Teriyaki sauce increased with increasing boiling time. From results of quantitative descriptive analysis, offensive flavor was significantly different when examining Teriyaki sauce alone, but there was no difference when the sauce was accompanied with food. The 8 hr-boiling sauce was favored most in chicken with Teriyaki sauce, and 10hr-boiling sauce was favored most in eel.

• Journal of the Korean Society of Food Science and Nutrition
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• v.1 no.1
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• pp.17-24
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• 1972

In this paper, the degradation of nucleotides and their related compounds in conger eel muscle during sun drying was studied. The results showed that IMP was dominant in fresh conger eel, showing 75.5% of total nucleotides while the contents of ATP, ADP, AMP, inosine and hypoxanthine were low. The nucleotides tended to degrade rapidly during drying, only 6.2% of IMP remained after seven day's sun drying and ATP, ADP and AMP were also entirely disappeared. In consideration of flavor quality, it was consumed that sun drying is not an effective processing method of conger eel, as far as IMP is concerned.

• Korean Journal of Ichthyology
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• v.23 no.3
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• pp.217-224
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• 2011

The seven leptocephali (14.6~68.0 mm in total length) of the family Ophichthidae, from the East Sea of Korea, were identified using 12S rRNA 861-bp sequences and their morphological development were described. Our seven leptocephali were identified to Echelus uropterus based on genetic distance (d=0.000) being well consistent with that of adult E. uropterus. Our seven leptocephali of E. uropterus are characterized by morphological combinations: caudal fin present; the melanophores present in series of nine gut swellings; total myomeres 154~158; body depth in total length less than 10%; eight black horizontal bands present from anus to caudal fin base. Our morphological and molecular results suggest that E. uropterus may be an intermediate group between subfamily Ophichthinae and Myrophinae.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.51 no.4
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• pp.527-534
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• 2015

The twenty six specimens of leptocephali (15.8-32.6 mm TL) of the family Congridae, collected from southeastern waters offshore of Jeju Island during August 2014, and were identified by means of morphology and genetics. Those specimens were identified as belonging to the family Congridae based on various combinations of morphological characters. An analysis of the partial 12S rRNA sequences (886 base pairs) of mitochondrial DNA showed that our specimens must be Gnathophis nystromi, because their sequences were concordant with those of G. nystromi adult (genetic distance= 0.001), furthermore their total myomeres being consistent with those of G. nystromi adult. Catch rates of G. nystromi leptocephali were higher in the offshore regions than coastal regions of Jeju Island. The smallest leptocephali (< 20 mm TL) were collected offshore from Jeju Island. We hypothesize that one of the spawning grounds of G. nystromi is located offshore in the Jeju Island. In conclusion, the hatched preleptocephali of G. nystromi might have been transported from offshore near Jeju Island to the Korea Strait by the Kuroshio Current and Tsushima Warm Current.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.7 no.4
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• pp.179-186
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• 1974

The followings are some results obtained from a series of experiments for the culture of eels from the elver stage in the laboratory from April 1973 to June 1974. 1. The optimum temperature turned out as 30t in the early stage culture. 2. The exponential curve of growth rate for a ten day period at the temperature between $20^{\circ}C$ and $30^{\circ}C$ was represented by the following equation: $$R=0.0056296\;T^{1.80740}$$ 3. The elvers and small eels that were kept improperly for a long time before this experiment also showed the same growth rate, compared with other healthful eels captured directly from the estuarine areas. 4. Those that showed retarded growth among a group of eels during the culture recovered the normal growth rate if graded out and kept in the other aquarium. 5. Feeding rate was not affected when the content of ammonia was less than 5 ppm, but it decreased by half when the content exceeds 6 ppm. 6, The elimination of fecal stuffs and uneaten dispersed feed was very important for the maintaining the water in quality.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.48 no.1
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• pp.44-50
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• 2015

The basic and main nutritive ingredients of two temperature (Anguilla japonica and A. rostrata) and two tropical (A. bicolor pacifica and A. marmorata) fresh water eel species that are farmed domestically were evaluated. With exception of A. rostrata, eels cultured at the same farm were used for analysis. The contents of crude protein were in the order A. marmorata (17.7%)>A. rostrata (17.5%)>A. bicolor pacifica (17.4%)>A. japonica (15.8%) and the contents of crude lipids were A. japonica (21.5%)>A. rostrata (15.4%)>A. bicolor pacifica (10.5%)>A. marmorata (8.9%). These values differed significantly even among the three species of eel farmed under identical culture conditions. In comparison, all four species of eel showed similar pattern in overall amino acid composition, although slight differences in the compositions of some amino acids were observed. The fatty acid compositions of muscle tissues were notably different among four species of eel, especially between the tropical and temperature eels. In a taste-test of the meat of the four eel species, which considered taste, flavor and texture, the overall preference was in the order A. japonica, A. marmorata, A. bicolor pacifica and A. rostrata.

• Journal of Fisheries and Marine Sciences Education
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• v.26 no.1
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• pp.214-222
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• 2014

Hagfish Eptatretus burgeri is classified as a agnathans and has many different physiological properties compared with vertebrates. In this study, we examined effects of water temperature and salinity on blood properties and oxygen consumption in hagfish. In the experiment of water temperature change, hematocrit (Ht), red blood cell (RBC) and glucose of hagfish blood revealed the lowest values at $15^{\circ}C$. Oxygen consumption of hagfish had significantly increased with rising water temperature, and the increasing rate was twice as much when the temperature was manipulated every $5^{\circ}C$. Also, oxygen consumption during the night time (a short photoperiod) was significantly higher than that of the daytime. Q10 level was 3.50 in the light period and 3.92 in the dark period. No significant change in plasma glucose level was showned in changing salinity from 30 psu to 22 psu, while it had rapidly increased at 20 psu ($13.7{\pm}4.0mg/dL$) and thereafter all hagfish were dead at 18 psu. However, osmolarity, $Na^+$, $K^+$ and $Cl^-$ levels had significantly decreased when salinity decreased. This results are expected to develop the artificial rearing techniques of natural hagfish.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.4
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• pp.419-430
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• 2005

In this study, to prove the effect of soybeans's electron donating ability and its addition on eel gouem, storage and sensory characteristics were examined. During the storage period, pH values of all gouem samples were decreased with initial increase except the control. BSB $3\%$ sample had the lowest pH value and YSB $10\%$ sample was the highest 6.71 in pH value at first storage day. The electron donating ability of soybeans were increased with the amount of addition. The electron donating ability of SBSB 20g sample was the highest, which was 2 ${\~}$ 3 times higher than that of YSB sample. L values of all the gouem samples had a tendency to decrease according to the storage period and amount of addition. All samples' a values were increased throughout the storage period, while b values decreased except the control and GNG sample. TBA and VBN values of all the samples were up and down throughout the storage period SBSB $10\%$ sample had the lowest in TBA value. The electron donating ability of all soybean samples and TBA value of eel gouem samples showed a negative correlation. Total plate count of bacteria was increased rapidly for initial storage period, but all samples showed a tendency of slow growth after the 8th day of storage. During all storage days, SBSB, BSB samples had a similar tendency of low total plate count growth. GNG $10\%$ sample showed the lowest in total plate count of bacteria at sixteenth day of storage. Sensory scores of all samples decreased with storage. For all the items of the sensory evaluation, SBSB $5\%$ sample got the highest score among all eel gouem samples. GNGSB sample showed the lowest in TBA value and total plate count of bacteria. And in the sensory evaluation, GNGSB sample got the highest scores for several items.

• Korean Journal of Ichthyology
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• v.27 no.4
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• pp.310-316
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• 2015

The seasonal and interannual variation in the species composition and abundance of the fish assemblage were studied. Fish samples were collected seasonally over 4 year (2005 to 2008) using pots in the southern coast of East Sea. During the study period, a total of 32 fish species belonging to 24 families were collected. The dominant species were Conger myriaster, Paracentropogon rubripinnis, Liparis tanakae, Parapercis sexfasciata, Eptatretus burgeri and Clupea pallasii pallasii, which accounted for 91.9% of the total number of individuals collected. The number of species, number of individuals, biomass, and diversity fluctuated with season. The peak number of species and number of individuals occurred were in August 2008, whereas the biomass was the highest in August 2005 and diversity was in May 2008. The abundance of dominant species also showed some seasonal and interannual changes. A one-way analysis of similarity (ANOSIM) showed that the fish assemblage in 2008 was significantly different from those of 2005, 2006 and 2007, whereas there was no significant difference among seasons over 4 years.

• Journal of Fisheries and Marine Sciences Education
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• v.18 no.3
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• pp.374-378
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• 2006

Eel is Anguilla japonica and Anguillidae family as a freshwater fish, and Japanese name is Unagi. The content of vitamin A of eel muscle are about 4,000IU/100g and they have many effective components, so it is known as healthy food. Therefore, many people have eel that cooked roast and hot-water extract in Korea. WHO encouraged that daily edible content of vitamin A is 2,000IU. Now, Japan government proposes the weight of roasted eel in lunch basket as 50g. But, Korea government does not proposes in every related aspects. Therefore, we researched content of vitamin A in hot-water extract from eel and optimal processing condition of hot-water extract from eel, in order to determine a proper edible volume. The content of vitamin A in eel hot-water extract sold at a market was about 200 IU. This study resulted from the fact that many eel hot-water extracts lacked the vitamin A. The reason was that the lipids were removed for taste on processing. But, The content of vitamin A in eel hot-water extract which didn't removed lipid on processing was about 800IU. Therefore, in drinking for 3packs per day, eel hot-water extract might have adjusted 100mL per pack which is almost consistent with the recommended dietary allowance of vitamin A in WHO.