• Journal of fish pathology
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• v.26 no.1
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• pp.39-44
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• 2013

Saprolegnia isolate from wild brook lamprey was identified on the basis of its morphological and molecular characteristics. The isolates showed aseptic hyphae and clavate zoosporagium. Zoospores discharge was typically saprolegnoid. Neither oogomia nor antheridia was observed in this study. ITS sequence obtained from the isolate was compared with other Saprolegnia spp. to analyse their phylogenetic relationships. Results showed that the isolate belongs to clade I including Saprolegnia parasitica. Based on the asexual organs, zoospore discharge manner and ITS sequence analysis, the isolate was identified as S. parasitica.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.26 no.1
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• pp.45-50
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• 1990

The basic investigation of the sea eel pots fisheries by questionnarie observation and dimension of the pots by fishing operation were carried out in order to develop for mechanical hauling system with 20~50 gross tonnage fishing boats from June to December, 1988. Number and weight of fish per pot between smaller diameter 11cm and larger 13cm of the pot have no significance so that the drag of the smaller pots can be decreased about 20% than the larger pots. The operating time by two men from opening to closing with screwing lock entrance was slightly faster than that by three men with knotting entrance even though the losses with two kinds of entrances while fishing operation were about the same. It was very reasonable that stone and lead sinker on the main line were substitute for two or three lead core P.P rope to make it smooth surface of the main line for mechanization of the continuous fishing operation.

• Journal of Digital Convergence
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• v.19 no.11
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• pp.45-52
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• 2021

This study conducted t-test and ANOVA analysis, influence of importance-satisfaction, regression analysis to local food and restaurants to the purchase intention in Busan. The subjects of this study were tourists who visited local restaurants in Busan, and the final 392 copies were used for empirical analysis. As a result of the study, first, there will be a significant difference in the recognition of local foods in Busan according to the visitor's region. In all samples, the recognition was high in the order of pork stock, wheat noodle, sauteed·fired soft eel, grilled·ell sashmi. On the other hand, sansung bulgogi, Dongrae pajeon, and sansung makkŏlli were the lowest. Second, in the difference between importance and satisfaction of local restaurants in Busan, 'there is a different taste compared to other regions' showed high satisfaction and importance. Third, In the relationship between the awareness of local restaurants in Busan and the purchase intention, it was found to be effective in service, facilities, prices and locality and cleanliness were rejected.

• Korean Journal of Ecology and Environment
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• v.55 no.2
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• pp.167-174
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• 2022

The Ministry of Oceans and Fisheries promoted the installation of eel-ladder for the purpose of creating inland water resources. Currently, eel-ladder have been installed and operated at the Geumgang Estuary Bank (2018), Yeongam Embankment (2019), and Asanman Embankment (2020). In this study, the number of glass eels in eel-ladder in 2021 was monitored and factors affecting the rise that from ocean to river of eels were investigated. Glass eels in eel-ladder were found when the salinity was relatively low, and they started when the freshwater and seawater temperatures were above 20℃. Comparing the number of occurrences by year, the largest number of glass eels was observed in 2021, but it is judged that this is not according to the distribution of glass eels in sea, but rather as a result of the investigator's eel-ladder repair and guidance on illegal fishing.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.1
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• pp.25-31
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• 2009

In the present study, three types of teriyaki sauce were prepared using chicken bone and eel bone, which are commonly used as the primary ingredient of teriyaki sauce, as well as codfish bone, which has various functions. The and analyzed their quality characteristics of the different types of teriyaki sauce were then compared through physiochemical and sensory evaluation. The results of this study were as follows. The water content was lowest and the ash content was highest in teriyaki sauce that was prepared using chicken bone as the primary ingredient. In addition, the Ca, K, Mg, Na and P content were highest in the teriyaki sauce that was prepared using chicken bone as the primary ingredient. The total free amino acid content was highest in teriyaki sauce prepared using chicken bone, followed by sauces prepared using codfish bone and eel bone. The levels of free amino acids evaluated in this study occurred in the following order for all teriyaki sauces: glutamic acid > aspartic acid > leucine. When the sensory evaluation was conducted, teriyaki sauce prepared using chicken bone as the main ingredient was found to be best, followed by sauce prepared using codfish bone in terms of palatability and viscosity among descriptive scales, and smell and general preference among hedonic scales. The results of this study suggest that teriyaki sauce could be produced using codfish bone instead of chicken bone, which would enable production of a high value-added product through the use of a common byproduct. This would result in the efficient use of unused resources, prevention of environmental pollution and supply of an inexpensive that could be widely used in the food processing and food service industries.

• Korean journal of food and cookery science
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• v.19 no.3
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• pp.396-402
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• 2003

The aim of this study was to investigate the quality changes of retort pouched seasoned-conger eel products during a 60 day of storage at 4, 15 and -20$^{\circ}C$. The seasoned-conger eel products was sterilized at either 100 or 121$^{\circ}C$ for 90min., and then vacuum packed in plastic film bags. When comparing their duality before and after sterilization, the pH and VBN of all the products slightly decreased, while the TBA values slightly increased after sterilization. The color value, b, of the product decreased after sterilization, while the L value rarely changed. During storage the pH and VBN of all the products were little changed at the storage temperatures of 15 and -20$^{\circ}C$. The TBA values increased after 30 and 60 days at 15$^{\circ}C$, and at 4 and -20$^{\circ}C$, respectively. As for color difference during storage, the L and a values were little changed during storage, while the b value increased. In conclusion, the quality of the retort pouched seasoned-conger eel products remained good during the 60 day storage period when chilled and frozen after sterilization, and could be consumed as an instant food, keeping an appropriate content and soft texture.

• Journal of Life Science
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• v.19 no.12
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• pp.1851-1854
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• 2009

This study correlated changes in the plasma levels of estradiol-$17{\beta}$ (E2) with changes in the gonadosomatic index (GSI) and ovarian development during the annual reproductive cycle of the pike eel Muraenesox cinereus, collected at the Tongyung coast region. Ovarian maturity was classified based on histological observations; the perinucleolus stage (November to February), the oil droplet stage (March to April), the early vitellogenic stage (April to May) and the late vitellogenic stage (June to October). Seasonal changes in the GSI were correlated with water temperature and reflected the degree of ovarian maturity. Plasma E2 levels were correlated with changes in the GSI, which increased from April to a peak in July, and the levels remained comparatively high until October. These data indicated that changes in the GSI and plasma E2 levels are correlated with the annual ovarian activity of the pike eel. In this study, however, female pike eels were not collected during the spawning stage. Therefore, spawning of this species seemed to be closely related to its migration toward the deep sea of offshore.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.10
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• pp.1151-1157
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• 2017

This study examined the immune response of Philippines eel (Anguilla bicolor) to the oral administration of fermented Sparassis crispa stipe extract for 6 weeks. The S. crispa extract fermented with Lactobacillus plantarum showed a higher total phenol content (301.68 ppm) and DPPH radical scavenging activity (63.9%) than those fermented with other strains. Therefore, L. plantarum was selected as a suitable starter culture for the fermentation of S. crispa stipe. The eels were fed a commercial diet supplemented with 1% of fermented S. crispa stipe extract for 6 weeks. The mortality rate of the eels fed the supplemented diet was significantly lower than those of the control after 6 weeks. The lysozyme activity of the serum was increased significantly (12.33 ${\rightarrow}$ 54.66 units) after 6 weeks in the eel fed supplemented diets of fermented S. crispa stipe. The serum of the eel fed the supplemented diet of the S. crispa stipe extract showed higher bactericidal activity. These results suggest that both the S. crispa stipe extract and fermented S. crispa stipe have strong potential to activate the innate immune response of the Philippines eel.

• Korean Journal of Ichthyology
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• v.25 no.4
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• pp.189-199
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• 2013

The distribution status and habitat characteristics of the endangered species, Lethenteron reissneri were investigated in 2011~2012 in Korea. During the study period, L. reissneri were collected 60 stations among 755 sampling stations investigated. The total numbers of ammocoetes and adults were 208 and 435, respectively from eight stations of the Han River drainage system, four stations of Geum River drainage system, 32 stations of Seomjin and Yeongsan River drainage systems, and 16 stations of Nakdong River drainage system. The Han and Geum river drainage systems, the Sapkyo Stream and independent streams running toward the East Sea were estimated to have suffered sudden reductions of population density, whereas the Seomjin River drainage system showed increased population density compared with historic occurrence records. L. reissneri inhabited the middle-upper stream of clean water with well-developed rapids and lots of aquatic organisms. According to IUCN Red List categories and criteria L. reissneri was assessed to be vulnerable (VU) [B2ab (ii,iii,iv,v);D1] because of the rapid reduction of the occupying areas and the small number of mature individuals. Besides the distribution status and habitat characteristics we discussed the conservation strategies of L. reissneri.

• 건강소식
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• v.29 no.8 s.321
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• pp.38-39
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• 2005

여름 더위가 기승을 부리고 있다. 땀을 많이 흐리는 요즘에는 삼계탕이나 장어구이 같은 것을 보양식으로 먹는다. 허해진 기를 보충하고 더위를 이기려는 뜻이다. 기운을 북돋는 데는 낙지도 한 몫 한다. 특히 입맛을 잃은 요즘 매콤한 양념의 낙지볶음을 먹으면 입맛도 살고 몸에도 좋다. 작지요리의 원조 영암을 찾아 기암귀석이 즐비한 월출산 등반으로 땀을 쑥 뺀 다음, 쫄깃한 낙지 요리로 원기를 되살려보는 건 어떨까?