• 건강소식
• /
• v.37 no.10
• /
• pp.36-39
• /
• 2013

천고마비의 계절이 돌아왔다. 가을은 햇곡식 햇과일뿐 아니라 해산물도 풍성한 계절이다. 등 푸른 생선의 대표로 꼽히는 고등어, 담백한 맛과 고른 영양소를 갖춘 장어, 쫄깃한 식감으로 미식가들의 찬사를 받는 낙지 등 맛뿐만 아니라 건강에도 좋은 음식들이 가득하다.

• Proceedings of the Zoological Society Korea Conference
• /
• 2001.10a
• /
• pp.179.3-180
• /
• 2001

• 건강소식
• /
• v.29 no.12 s.325
• /
• pp.38-39
• /
• 2005

가을 정취 물씬 느껴지는 산책로가 일품인 행주산성인 장어구이, 갈비 등 풍성한 먹거리와 함께 임진왜란의 유적, 토성, 역사관 등 볼거리가 다양해 가족단위 주말 나들이에 안성맞춤이다. 시원스럽게 뚫린 자유로나 올림픽 대로를 이용하면 서울 도심에서 불과 30분 내에 다다를 수 있다.

• The Sea:JOURNAL OF THE KOREAN SOCIETY OF OCEANOGRAPHY
• /
• v.18 no.4
• /
• pp.206-213
• /
• 2013

Glass eels (Anguilla japonica) are caught in the west coast of Korea on their migratory route from the breeding grounds in the Mariana Trench along the North Equatorial Current and the Kuroshio Current. To identify the food source of natural glass eels, we analyzed the stable C and N isotopes of glass eels caught in April 2012 and investigated possible food sources in the survey area. In particular, with respect to the stable C and N isotopes of particulate organic matter, we extended the surveying area to the northern parts of East China Sea as well as the west coast of Korea. The stable C and N isotope ratios of the glass eels caught in the west coast were found to be $-20.7{\pm}0.1$‰ and $5.0{\pm}0.2$‰, respectively. The stable C and N isotope ratios of the particulate organic matter in the west coast of Korea, in which the glass eels are assumed to eat the particulate organic matter as food source, were estimated to be $-24.0{\pm}0.3$‰ and $2.8{\pm}0.4$‰, respectively. Similar data were obtained from the northern part of the East China Sea, $-24.5{\pm}0.5$‰ and $0.8{\pm}0.3$‰. The stable isotope ratios showed values differing from the stepwise increasing rates up the food web in natural aquatic ecosystem, showing that particulate organic matter in the west coast of Korea and East China Sea was not served as the glass eels food source. This result suggested that the glass eels caught in the west coast might not assimilate nutrition from the marine environment during long migration.

• Journal of Life Science
• /
• v.14 no.4
• /
• pp.708-715
• /
• 2004

The lactate dehydrogenase (EC 1.1.1.27, LDH) in liver of Lempetra japonica was purified in buffer of affinity chromatography. The liver-specific $C_4$ isozyme of Gadus macrocephalus was purified by heat treatment, affinity chromatography, and DEAE-Sephacel chromatography. The liver-specific $C_4$ isozyme was eluted in a buffer containing NAD+ and was coeluted with $B_4$isozyme in plain buffer of affinity chromagraphy. Liver-specific $C_4$ isozyme in G. macrocephalus was the most thermostable, and$B_4$isozyme was more stable than $A_4$. The LDH in the fraction of pH 7.45 purified from the liver of L. iaponica by chromatofocusing was more inhibited by pyruvate than purified LDH. The optimum pH of the LDH isozyme in the liver of L. japonica was 7.5 and that of liver-specific$C_4$ isozyme was 8.5. The LDH in liver of L. japonica made complexes more with antibody against Coreoperca herzi$A_4$ and liver-specific $C_4$ than with that against eye-specific $C_4$. Therefore, the structure of the LDH in liver of L. japonica might be similarly evolved to that of subunit A and liver-specific $C_4$ isozyme in liver tissue of G. macrocephalus. The evolution rate of subunit C is faster than that of subunit A. LDH in liver of L. japonica has not one isozyme but isozymes and it was also found out to have not only subunit A and B but also subunit C.

• Korean Journal of Ichthyology
• /
• v.34 no.2
• /
• pp.127-132
• /
• 2022

Most of the downstream of the river is blocked by beams, so fishways are required for the movement of conciliatory fish species and connection with the upstream. Therefore, it is very important as an ecological pier that can help free movement of fish. The three previously installed eel ladders use only brushes on the bottom. For find out the effect of the bottom material except to brush, experimented used model glass eel ladders to the ascent of glass eel. The eel ladder model was 1.2 m length, 0.3 m wide, and 0.1 m high, and three gravels of different particles were attached to the bottom of the fish ladder setting on the Geumgang Estuary Bank. The first model ladder was made of gravel with particles of 5 mm, and the second model ladder was made of gravel with particles of 2 mm. The third model ladder was made by solidifying with particles of 1 mm or less cement. All experiments were repeated 5 times for 1 hour. As a result of the experiment, the lower the angle, and the smaller the gravel particles, the more glass eels are ascended to the ladder, but the made of cement was nearly not ascent. The gravel-bottom model ladder has a lower discharge and flow rate than the brush ladder so more glass eels can ascent ladder, and if the glass eel ladder is improved through experiments applying various floor materials and variables in the future, more glass eels are going to ascent glass eel ladder.

• Culinary science and hospitality research
• /
• v.22 no.2
• /
• pp.66-77
• /
• 2016

This study aimed to develop eel dipping sauce adding bokbunja(Rub coreanus Miquel) vinegar and investigated the physicochemical and quality properties of eel dipping sauce for optimization. To accomplish the objective, eel dipping sauce was created by adding bokbunja vinegar. The findings are as follows. Among the composition, moisture and crude fiber content increased as more bokbunja vinegar was added. As for crude protein and crude ash, however, their content decreased as more bokbunja vinegar was added. In terms of crude fat, there was no difference between the control group and addition group. As for pH, the content decreased as more bokbunja vinegar was added. Also. the following properties declined as more bokbunja vinegar was added: titratable acidity; sugar content; salinity; viscosity. In terms of chromaticity, however, the brightness(L), redness(a), and yellowness(b) all increased. The overall acceptability was as follows: 0% < 5% < 10% < 20% < 15% Therefore, the proper content of bokbunja vinegar to add in eel dipping sauce is approximately 15~20%.

• Korean Journal of Food Science and Technology
• /
• v.5 no.4
• /
• pp.206-209
• /
• 1973

In this paper, the degradation of nucleotides and their related compounds in hag-fish muscle during roasting was studied. The results showed that IMP was dominant in fresh hag-fish showing 63% of total nucleotides while the contents of ATP, ADP, AMP, inosine and hypoxanthine were low. The ATP tended to degrade rapidly during roasting, but 80% of IMP remained and ATP, ADP and AMP were also entirely disappeared. In consideration of flavor quality, it was consumed that roasting is an effective preparation method of hag-fish, as far as IMP is concerned.

• Korean Journal of Ichthyology
• /
• v.12 no.3
• /
• pp.203-207
• /
• 2000

The synaphobranchid eel, Dysomma anguillare was redescribed on the basis of a specimen collected from the Yellow Sea, Chollabuk-do, Korea. The D. anguillare was characterized by many fleshy plicae at the front of upper and lower jaws, dorsal fin originated in slight advance than pectoral fin base, degenerated eyes, very short trunk and long tail, anus located below near tip of pectoral fin and no scales.

• The Sea:JOURNAL OF THE KOREAN SOCIETY OF OCEANOGRAPHY
• /
• v.21 no.1
• /
• pp.36-43
• /
• 2016

Wild glass eels found in the Korean peninsula are thought to migrate along the North Equatorial Current and undergo the processes of spawning and incubation in the Mariana Trench. Juveniles of the wild glass eels are collected from the southern and western coasts of the Korean peninsula and used as seeds for aquaculture. To investigate the feeding behavior of wild glass eels, we collected glass eels from the Nakdong River estuary during March and April 2014 and analyzed the total length, wet weight, dry weight, carbon and nitrogen contents, and stable isotope ratio of eels as well as water temperature and salinity. Water temperature in the Nakdong River estuary was $13.2{\pm}1.0$ (mean ${\pm}$ 1SE; range, $10.1{\sim}15.7)^{\circ}C$ and salinity was $24.8{\pm}2.4$ (13.2~34.0), showed a lower range from 13.2 to 30.0 (a mean of 21.2) when the floodgates were opened. The total length of glass eels was $56.5{\pm}0.2$ (51.0~63.6) mm, wet weight was $70.9{\pm}1.4$ (33.6~133.2) mg, and dry weight was $16.5{\pm}0.3$ (10.1~29.1) mg. Carbon and nitrogen contents of glass eels were $51.0{\pm}0.8%$ and $13.9{\pm}0.1%$, respectively. Mean ${\delta}^{13}C$ and ${\delta}^{15}N$ values of glass eels collected from the Nakdong River estuary were -20.9±0.2‰ and 6.1±0.1‰, displaying similar values to those of leptocephalus, glass eel larvae collected from the North Equatorial Current. Therefore, this result suggest that the glass eels collected from the Nakdong River estuary do not feed on prey after metamorphosis from eel larvae to glass eels their migration.