• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.10
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• pp.1661-1667
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• 2004

The purpose of this study was to evaluate the Quality characteristics, and was conducted to develope consumer preference of the frozen ready prepared eels by cooking method between 100 Korean (male 48, female 52) and 105 Japanese (male 43, female 62) who visited Korea. The consumers' responses about frozen ready prepared eels were measured on 9 point likert scale. In the preference test of cooking method for ready prepared eel, the Japanese and Korean preferred gas grill products in conger eel. Charcoal grill for Anguilla japonica products was estimated the most preferred cooking method by Japanese. In comparison between Japanese and Korean, Korean preferred more gas grill products than charcoal grill in Anguillajaponica products. The results for this factor were very significantly different in relation to appearance and overall acceptance of sensory characteristics (p<0.0l). The steaming products was estimated to be more delicious by Japanese than Korean. The results for this steaming products were very significantly different in evaluation of appearance, taste and overall acceptability between Japanese and Korean (p<0.05 or p<0.0l). In the domestic consumer test, the overall acceptability of eel product with ginseng and pine mushroom were 6.84 and 5.56 respectively. In the Japanese consumer test, the overall acceptability of eel product with ginseng and pine mushroom were 5.62 and 6.49 respectively. Consequently, Korea consumer preferred gas grill method for both conger eel and Anguilla japonica products added by ginseng flavor in sauce. Japanese preferred gas grill method for conger eel, charcoal grill method for Anguilla jap on ica added by pine mushroom flavor in sauce. Therefore, it is needed to study for the development of conger eel's sauce and cooking method proper to preference of Korean and Japanese in foodservice operations.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.2
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• pp.287-292
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• 2014

The objectives of this study were to examine the effects of red clay-processed nano-materials (RCPM) on the quality characteristics of eel (Anguilla japonica). Both eels treated with RCPM and control were farm-raised under identical environments and were commercially processed. General components, texture, nutrients, antioxidant activities, and sensory analysis were performed. RCPM-treated eels showed significantly higher DPPH radical scavenging activities and FRAP values than the of control, indicating higher antioxidant activities of eels raised by RCPM. The amounts of niacin and tocopherol in RCPM-treated eels were higher than those of the control. For analysis of freeze-thaw stability, RCPM-treated eels showed more stable texture over freeze-thaw three treatment cycles. Descriptive panelists perceived eels raised by RCPM to be less oily than the control. Overall, RCPM exhibited positive effects on the quality of farm-raised eels. Therefore, RCPM would be of benefit to produce high value-added eels of premium quality.

• The Korean Journal of Zoology
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• v.36 no.3
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• pp.319-328
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• 1993

All vertebrates other than lampreys exhibit multiple loci encoding lactate dehydrogenase (EC 1.1.1.27,LDH). From the result shown by cellulose acetate and starch gel electrophoresis, the lampreys were-reported to have only one isozyme. However in our results the LDH of skeletal muscle, heart and kidney in Lampetra japonica were separated into three isozymes and that of liver was separated into two isozymes by polyacrylamide gel electrophoresis. The LDH of skeletal muscle and heart were separated into four isozymes and that of liver was separated into two isozymes by polyacrylamide gel isoelectric focusing (PAGlEF). The LDH of skeletal muscle were separated into four isozymes through the chromatofocusing. The molecular weight of LDH isozymes in skeletal muscle was approximately estimated to be 140,000 by Sephadex G-200 gel filtration. The LDH isozymes of skeletal muscle, heart and liver were inhibited by pyruvate to the nearly similar degree. And the degree of inhibition by pyruvate showed the value between LDH A$_4$and LDH B$_4$isozyme. And the LDH isozymes in heart, liver and skeletal muscle were thermostable. The results mentioned above indicate that the LDH isozyme in lamprey (Lampetra japonica) has not one isozyme but isozymes. And it is also found out that the two structures of their subunits are similar each others.

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2001.05a
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• pp.406-406
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• 2001

피부 착색용 중성염료는 부착용 표지 방류가 어려운 자치어를 비롯한 소형어류 표지로 이용되어진다. 이 용도로 널리 이용되어지는 Neutral Red, Bismarck brown, Acridine orange, Sudan black과 Toludine blue로 실험실에서 실뱀장어를 염색하여 관찰한 결과, Sudan black은 염색이 되지 않았고, Toludine blue는 머리 부분만 염색되었으나 수 시간 내에 탈색 되었다. Acridine orange는 1/50,000 농도에 노출하였을 때 24시간 후 100％가 사망하였다. (중략)

• 방재와보험
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• s.34
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• pp.38-39
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• 1987

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.23 no.4
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• pp.157-162
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• 1987

The basic experiments on the plastic sea eel pots used in fishing were carried out in order to investigate the elasticity of the funnel ribs, hydrodynamic resistance, sinking time and diffusion of the bait from June to October, 1987. The elasticity of the bamboo funnel ribs was higher than that of the polypropylene ribs up to the load 150g. The hydrodynamic resistance R (kg) of the pots towing to the head direction horizontally in relation to towing velocity V (m/sec) was expressed as following formula; R=0.36V super(2.01) and coefficient of drag C sub(D) was 0.52. The sinking times of the covered pots by tape fully or partially were late 1-2 second than the typical pots within the water depth 7.5m. The diffusion tendency through the covered pots using dye and sardine extracts solution was concentrated to the entrance more than the typical pots. However, fishing efficiency as number and weight of fish per pots for nine times fishing operation was revealed no difference between the covered pots and the typical pots.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.34 no.6
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• pp.678-684
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• 2001

In Korea, the conger eel, Conger myriaster and sea eel, Muraenesox cinereus have been eaten as a sliced raw ash meat for a long time. This study was carried out to compare the food component and sensory differences of the conger eel and sea eel as a sliced raw fish meat. The yield and ash content of conger eel were slightly higher than those of sea eel, and no significant differences in moisture, crude protein and crude lipid. The major fatty acids of conger eel were 16:0 ($19.9\%$), 18 : 1n-9 ($36.1\%$) and 22: 6n-3 ($8.3\%$), while those of sea eel were 16:0 ($24.0\%$), 16: 1n-7 ($12.1\%$) and 18:1n-9 ($21.9\%$), The contents of (n-3)-fatty acids were low in all of the two samples. The contents of total amino acid in the conger eel and sea eel were 19,147.2 mg/100 g and 18,527.1 mg/100 g, respectively. The major amino acids of two samples were aspartic acid, glutamic acid and lysine. The chemical score in protein of conger eel was higher about $6\%$ than that of sea eel, and the Ca and P contents of conger eel were also higher than those of sea eel. Although the nutritional value of conger eel as a sliced raw fish meat was generally higher than that of sea eel, the sensory scores in taste and texture of conger eel were lower than those of sea eel.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.11 no.4
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• pp.189-195
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• 1978

Using the skins of conger eel, Astroconger myriaster, and hagfish, Eptatretus burzeri, from fillet manufactory, the optimum conditions of skin glue processing were investigated and physical ana chemical properties of the product were also determined. The yields of conger eel and hagfish skin to the total body weight were $10.6\%$ and $11.4\%$, respectively. The optimum processing conditions for conger eel skin glue were the extraction of skins which were previously tinted with $0.3\%$ calcium hydroxide solution for one hour, in water at pH 5.5 and $60^{\circ}C$ for four hours. The additional water was six times sample weight. In case of the hagfish skin glue, the liming time with $0.3\%$ calcium hydroxide solution was suitable for three hours, and the skins were extracted with water as much as nine times sample weight at pH 5.0 and $60^{\circ}C$ for three hours. The contents of crude protein of conger eel and hagfish skin glue were $91.5\%$ and $90.2\%$, respectively. The content of crude lipid was slightly higher than that of chemical grade gelatin. Relative viscosity, melting point, gelation temperature and jelly strength of conger eel skin glue were 13.6, $15.2^{\circ}C$, $6.2^{\circ}C$ and 13.0g respectively and those of hagfish skin glue were 12.9, $14.8^{\circ}C$, $4.3^{\circ}C$ and 23.3g respectively. The turbidity of conger eel skin glue and hagfish skin glue were slightly superior to those of dry glue.

• Proceedings of the Korean Aquaculture Society Conference
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• 2004.05a
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• pp.101-102
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• 2004

• Korean Aquaculture
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• v.16 no.2
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• pp.21-34
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• 2004