• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.7
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• pp.903-907
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• 2006

Frozen stability of proteins recovered from white croaker and jack mackerel have been tested by measuring oxidation of residual lipid, browning, total plate count, and texture of gel during storage at $-20^{\circ}C$. The oxidation of residual lipid in recovered protein from Jack mackerel increased up to 60 days, and then decreased. Both browning values significantly was increased after 90 days. Total plate count was $1.2{\times}10^4\;CPU/g$ for proteins recovered from white croaker and $3.2{\times}10^4\;CPU/g$ for proteins recovered from jack mackerel in 60 days. The breaking force, deformation, and whiteness of gel formed from proteins recovered from white croaker did not change up th 120 days significantly, while proteins recovered from jack mackerel did not form heat-induced gel in 120 day. Frozen storage of the recovered protein was limited to 90 days for white croaker and to 60 days for jack mackerel considering the gelling ability and textural properties.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.37 no.3
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• pp.223-231
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• 2001

For the purpose of providing the basic data on the improved fishing gear and the man power saving, which contribute to enhance fishing efficiency of set net in the coast of Jeju Island, this study executed the test of fish tank by reducing these actual nets by 1/30 and using the manufactured model nets, and observed and interpreted the behaviors of entering and escaping of the schools of mackerel Scomber japonicus, horse mackerel Trachurus japonicus and rabbit fish Siganus fuscescens. Thereby the result is as follows ; 1. After the elapsed time of 60 seconds, in case of rectangular set net, the ratio for entering by a school of fish marked 50% with mackerel, 18% with horse mackerel and 28% with rabbit fish, and in case of pound net, the ratio for entering net by a school of fish marked 70% with mackerel, 60% with horse mackerel and 30% with rabbit fish. 2. After the elapsed time of 60 seconds, in case of rectangular set net, the ratio for escaping by a school of fish marked 70% with mackerel, 40% with horse mackerel and 24% with rabbit fish, and in case of pound net, the ratio for escaping from net by a school of fish marked 0% with mackerel, 0% with horse mackerel and 3% with rabbit fish. 3. After the elapsed time of 60 seconds, in case of rectangular set net, the ratio for remaining by a school of fish marked 30% with mackerel, 60% with horse mackerel and 76% with rabbit fish, and in case of pound net, the ratio for remaining by a school of fish marked 100% with mackerel, 100% with horse mackerel and 97% with rabbit fish.

• Journal of Aquaculture
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• v.5 no.2
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• pp.127-142
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• 1992

A feeding experiment was carried out to investigate the availability and feasibility of fish processing by-products as a substitute for frozen round fish in moist pellet diets for flounder, Paralichthys olivaceus. A control diet was prepared by incorporating $50{\%}$ frozen horse mackerel and $50{\%}$ commercial binder feed. In test diets the frozen horse mackerel of the control diet was replaced with either tuna scrap, tuna viscera, flatfish offal, deskinned hagfish, or tuna viscera ($20{\%}$) with frozen horse mackerel ($30{\%}$). Eighty flounders, 13.4 g in mean body weight, were stocked in 12 aquaria ($250\;{\ell}$ each) and fed six experimental diets for the first 28-day experiment. For the second 23-day experiment, forty flounders,44.8 g in mean body weight, were stocked and fed the same experimental diets. All treatments were duplicated. There were no significant differences in growth, feed efficiency and nutrient utilization among fish fed experimental diets containing either frozen horse mackerel, deskinned hagfigh, flatfish offal or tuna viscera with frozen horse mackerel. However, the feeding performances of fish fed experimental diets containing tuna scrap or tuna viscera were significantly lower than those of the control diet (P<0.05). There were no significant differences among the treatments on the proximate analysis values of the whole body. However, the crude lipid content of liver of the fish fed the experimental diet containing tuna scrap was significantly lower than that of the others. The results indicate that deskinned hagfish, and flatfish offal could be successfully substituted for frozen fish portion of moist pellet diets for flounder, but tuna viscera could only be partially substituted.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.34 no.3
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• pp.320-327
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• 1998

The feeding habits of jack mackerel, Trachurus japonicus, collected from the Nakdong River estuary from February 1987 to January 1988 were studied. Jack mackerel(4~15cm SL) was a planktivore which fed mainly on copepods, amphipods and mysids. Its diets included small quantities of decapods, euphausiids, polychaetes, chaetognaths and fish larvae. Paracalanus parvus. Acartia clausi and Calanus sinicus were the three most abundant copepod species found in the stomach contents of jack mackerel. Jack mackerel showed ontogenetic changes in feeding habits. Small individuals of the fish(4~7cm SL) preyed heavily on copepods. However, the portion of copepods in stomach contents decreased with increasing fish size, and this decrease was compensated by an increased consumption of amphipods and mysids.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.14 no.4
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• pp.239-252
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• 1981

The East China Sea is an important region as nursery and spawning grounds for pelagic fishes such as jack mackerel, common mackerel etc. , and thus constitutes a major fishing area for purse-seine fishery. The environment surrounding in this region is under the influence of the Yellow Sea Cold Water, China Coastal Water and Kuroshio Current. The purpose of this study was to clarify the effects of oceanographic conditions and thermal fronts on the formation of the fishing grounds for the mackerels in the East China Sea. Through the analyses of fisheries statistics during 1968-1976 and temperature data, the following facts are found: 1) Approximately $70\%$ of the total mackerel(common) catches appeared to be come from the Tsushima Current region which includes Sakai coast of the Japan Sea, eastern Tsushima and Shirase Island, and Jeju Island of Korea. This area covers only about $8\%$ of the East China Sea. 2) Main fishing grounds for the jack mackerel are also centered around the area of southwestern Goto, Shirase and eastern Tsushima Island where the catches accounted for about $54\%$ of the total jack mackerel catches. 3) Fluctuations in annual catches are relatively small in the Tsushima Current region, compared to other regions such as Yellow Sea, southwestern coast of Kyushu and mid-western part of the East China Sea, where the fisheries yields varied considerably due to unstable fishing conditions. 4) It appears that the fishing grounds for the jack mackerel are mainly distributed along the warmer region ($15-20^{\circ}C$) of the thermal front, and those for the common mackerel are in somewhat colder region ($13-16^{\circ}C$) in the Tsushima Current.

• Korean Journal of Ichthyology
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• v.30 no.4
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• pp.242-246
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• 2018

This is the first report of Scomberoides lysan (Perciformes: Carangidae) from Korea. Two specimens (334 and 354 mm standard length) were collected by a set net from the coastal waters of Jejudo Island on 30 September, 2010. This species is characterized and distinguishable from a morphologically similar Scomberoides tol as follows. It has the posterior end of maxilla reaching to the posterior margin of eye (vs. not reaching in S. tol) and two rows of 5~8 small blotches on both sides of body (vs. one row of blotches). We add S. lysan to the Korean fish fauna and propose a new Korean name, "Du-jeom-jul-ga-si-jeon-gaeng-i" for the species because it has two series of dusk blotches on both sides of body.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.33 no.4
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• pp.311-320
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• 1997

We selected horse mackerel Trachurus japonicus, mackerel Scomber japonicus and arrow squid Todarodes pacificus, to be used in the experiment. These fishes migrate to the Cheju coast and were caught by set-net. We studied on the attracting effect and the leading effect on the fish school using incandescent lights in an outdoor water tank at the Marine Research Institute Cheju National University. The results obtained are summarized as follows; 1. The horse mackerels, mackerels and arrow squids were actively attracted to the incandescent light. The optimum illumination and the reactions of each fish school were different though. 2. We turned the first attracting lamp on and turned it off after ten minutes. Then we turned the second attracting lamp on and turned it off after another ten minutes. The reaction of each fish school was a little bit different, but it worked to lead them to their destination. 3. We turned the three attracting lamps on at the same tune. After ten minutes, We turned the first attracting lamp off. After another ten minutes we turned the second attracting lamp off. The reaction of each fish school was a bit different, but it worked to lead them to their destination. 4. One incandescent light was moving. The reaction of each fish school was a little bit different, but it worked to lead them to their destination.

• The Korean Journal of Zoology
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• v.37 no.2
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• pp.156-160
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• 1994

1993년 4월 부산시 부산 공동어시장에서 채집된 전갱이과 어류 1개체가 등지느러미와 뒷지느러미에 1개의 작은 토막지느러미가 있는 점에서 전갱이아과 Caranginae에 속하는 종으로, 가라지속 Decapterus의 한국 미기록종인 홍기가라지(국명신칭) Decapterus tabl로 동정되었기에 이를 기재하였다. 본종은 상대적으로 측선이 완만한 경사를 이루고, 측선의 경사 부위에 모비늘이 없으며, 측선 모비늘수가 34-48개이고, 두정부의 비늘은 안구의 중앙 뒤쪽까지 분포하고 있다. 또한 복추골에 2개의 측돌기공 및 꼬리지느러미가 적색인점 등이 동일 속의 다른 종들과 잘 구분된다.

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 1996.06a
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• pp.377-380
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• 1996

• Korean Journal of Food Science and Technology
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• v.29 no.5
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• pp.925-931
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• 1997

An attempt was made in this study to investigate the possibility of processing seasoned and semi-dried horse mackerel (Tracharus japonnicus) and to examine its keeping quality, by analyzing the factors such as water content, pH, volatile basic nitrogen, viable cell count, peroxide value, color value and sensory evaluation. For processing of the seasoned and semi-dried product, optimum conditions of drying temperature and drying time were $20^{\circ}C$ and 4 hr, respectively, under $50{\pm}5%$ of relative humidity and 2 m/sec of air blast speed. The shelf-life of the products, vacuum-packaging method in nylon/polyethylene/linear low density polyethylene $(0.015/0.045/0.04\;{\mu}m)$ film bag, was 42 days during storage at $-3{\pm}0.5^{\circ}C$, while that of unpackaged one was only 28 days.