• Korean Journal of Fisheries and Aquatic Sciences
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• v.25 no.3
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• pp.236-240
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• 1992

To obtain the applicable data for fish oil utilization, the characteristics of filefish viscera oil were studied. The lipid content showed the lowest value$(38.8\%)$ from viscera of filefish caught in April and the highest value$(59.5\%)$ in July. The seasonal variation in fatty acids showed a tendency of high level of polyenes such as 20:5 and 22:6 and low level of saturates such as 16:0 and 18:0 during the spawning season. While level of monoenes such as 18:1 was low regardless of seasons. The viscera of filefish caught in April contained $46.7\%$ total lipid(TL) which consisted of $94.3\%$ neutral lipid(NL), $1.6\%$ glycolipid(GL) and $4.1\%$ phospholipid(PL). The NL of filefish viscera mainly consisted of triglyceride$(88.1\%)$ and had esterified sterol and hydrocarbon, free sterol, diglyceride and free fatty acid in less quantity. The major fatty acids in TL and NL were 16:0, 18:0, 18:1, 20:5 and 22:6.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.35 no.6
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• pp.715-722
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• 2002

The monthly collected fish samples by crab pots were analyzed in order to study the species composition and seasonal variation of fish assemblage in the coastal water off Gadeok-do, Korea in 1998, During the study period, 49 species of fishes representing 26 families were collected, The dominant species were Conger myriaster, Sebastes inermis, Hexagrammos otakii, H. agrammus, Stephanolepis cirrhifer and Acanthogobius flavimanus. These 6 dominant species accounted for $67.1\%$ and $69.4\%$ in the number of individuals and biomass, respectively. The secondary importance species were Thamnaconus modestus, Takifugu niphobles, Rudarius ercodes, Dictyosoma burgeri, Sebastes longispinis and Epinephelus septemfasciatus. The highest number of species was collected in November, and the number of individuals and biomass were highest in March. But the lowest numbers of species and individuals were collected in July and the lowest biomass in September, Although the species diversity indices varied little monthly, the lowest value was recorded in August because of small number of species and predominance of 5. cirrhifer and T. modestus.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.15 no.2
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• pp.111-116
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• 1982

For the effective utilization of the fish resources in coastal regions, investigations on processing conditions of frozen-dried product, quality stability of the Product during storage, and utilization as a food material were carried out with the filefish, Navoden modestus. The processing condition was determined with the moisture content and texture of the product. The duality of the product was evaluated on chemical composition, rehydration capacity, TBA value, browning, omission test and sensory score. The conditions for the processing of frozen-dried filefish under the conditions of freezing temperature at $-10^{\circ}C$ and forced air thawing at $56{\pm}2^{\circ}C$ with a velocity of 1 m/sec were as follows : freezing temperature, $-10^{\circ}C$ : freezing time, 10 hours; thawing time, 2 hours ; and repeated number of freezing and thawing, 5 times. The yield, the condition of moisture and protein were $10.2\%,\;23.6\%\;and\;70.6\%$, respectively. The frozen-dried product packed with air and stored at room temperature showed no remarkable changes in TBA value, rehydration capacity, browning during the storage period of 90days. The frozen-dried filefish showed no remarkable differences in the taste, odor and texture, comparing with frozen-dried Alaska pollack on the market.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.17 no.3
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• pp.191-196
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• 1984

The author carried out an experiment to find out the response of filefish, Navodon modestus(Gunther) to the colored lights. The experimental tank($360L{\times}50W{\times}55Hcm$) was set up in a dark room. Six longitudinal sections with 60 cm intervals are marked in the tank to observe the location of the fish. Water depth in the tank was kept 50 cm level. Light bulbs of 20W at the both ends of the tank projected the light horizontally into the tank. Two different colored filters were selected from four colors of red, blue, yellow, and white, and they were placed in front of the light bulbs to make different colors of light. Light intensity were controlled by use of auxiliary filters intercepted between the bulb and the filter. The fishes were acclimatized in the dark for 50 minutes before thor were employed in the experiment. Upon turning on the light, the number of fish in each section was counted 40 times in 30 second intervals, and the mean of the number of fish in each section was given as the gathering rate of the fish. The colors favourited by the fish was found in the order of blue, white, yellow and red. The gathering rate of fish on illumination period was not constant but varied randomly. The difference of the gathering rates on two different colors of light was rather in significant, however the difference was larger in the day time than in the night time.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.51 no.2
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• pp.199-202
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• 2018

A single specimen (174.5 mm in standard length) of Cantherhines multilineatus, belonging to the family Monacanthidae in the order Tetraodontiformes, was first collected from northern Jeju Island, Korea, in August 2016, using a gill net. This species is distinguished from the congeneric species C. dumerilii by the lack of spines on the sides of its caudal peduncle (vs. two pairs of spines in C. dumerilii) and from C. pardalis in having 9-10 narrow dark longitudinal bands on the cheek and side (vs. dark brown with a network of close-set polygonal spots in C. pardalis). The species also very similar to Stephanolepis cirrhifer, but its first dorsal fin spine is more elongated than the rays of its second dorsal fin rays. We have adopted the Korean common name "Jul-mu-nui-jwi-chi" for C. multilineatus, in accordance with the proposal of Yamada et al. (2009).

• Korean Journal of Ichthyology
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• v.23 no.2
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• pp.111-118
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• 2011

The maturation and spawning of filefish, Stephanolepis cirrhifer were investigated using samples randomly collected in the East Sea of Korea from August 2009 to July 2010. The total length at 50% group maturity of filefish was estimated to be 11.7 cm. Based on monthly changes in maturity stages and gonadosomatic index (GSI), the spawning period was estimated to be from June to September, and the peak spawning from August to September. The fecundity (F) ranged from 693,981 eggs to 7,383,429 eggs at 23.6 cm between minimum and maximum total length (TL) 13.3 cm and 23.6 cm respectively. The relationship between TL and F was expressed as F=$12.19TL^{4.208}$ ($R^2$=0.727). The sex ratio of male to female was 1 to 0.9.

• Journal of the Korean Society of Food Science and Nutrition
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• v.17 no.4
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• pp.326-335
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• 1988

In order to increase the availability of filefish scrap, the ordinary and low salt sauce were prepared, and identified their taste compounds in their products. To process the filefish scrap sauce, chopped filefish scrap was mixed with koji, 25% brine, slat and glucose (25.0 : 65.0 : 12.5 : 7.0, w/w) and fermented at $25{\pm}4^{\circ}C$ for 120 days. The same process was also carried out to process the low salt sauce adding sorbitol, lactic acid and ethyl alcohol (7.0 : 0.7 : 9.0. w/w) instead of salt. While amino nitrogen and volatile basic nitrogen(VBN) of products were decreased, pH and reducing sugar were increased all alone the fermentation period. The major free amino acids of products at final stage of fermentation were glutamic acid, alanine, leucine, lysine and aspartic acid. And the contents of total amino acid in the ordinary and low salt sauce were 4126.6(mg/100m1 sauce), 4519.5(mg/100m1 sauce) after fermentation. Hypoxanthine was revealed as the major constituent among nucleotides and their related compounds through fermentation. Free amino acid-N in the filefish scrap sauces were from 56.3%(ordinary) to 60.7%(low salted) of extractive nitrogen. From the sensory evaluation, the quality of products from filefish scrap sauce were almost equal to sold soy sauce on the market.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.3
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• pp.255-262
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• 1992

In vitro digestibility of filefish, protein was substantially decreased by fiber constituents in the follow-ing order : pectin (9.97%), gum karaya (7.03%), sodium alginate (6.12%),and cellulose (1.52%). The order of reduction by fibrous residues from vegetables ranked as follows : sea tangle (12.36%), Ro-maine lettuce (11.12%), perillar leaf (8.96%), and green pepper (5.15%). The inhibitory effect of the dietary fibers towards filefish protein digestion, expressed as soybean trypsin inhibitor equivalents, in-creased with added levels, but the inhibition differed with the sources of dietary fibers. Sea tangle and sodium alginate were most active in decreasing the concentration of essential amino acid from filefish protein hydrolysis. Sodium alginate exerted an inhibitory effect on the activity of trypsin, but the other fiber constituents did not have an inhibitory potency on trypsin and bacterial pretense (Streptomyces griceus). Results supported that dietary fiber components may reduce protein digestibility through the interaction of dietary fiber components with filefish protein.

• Korean Journal of Food Science and Technology
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• v.16 no.2
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• pp.127-132
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• 1984

Processing conditions of filefish steaks and effect of soybean protein on quality during frozen storage were investigated. Additives which is added to the filefish meat were 1% of table salt, 0.2% polyphosphate, 0.5% of sodium bicarbonate, 0.2% of monosodium glutamate, 0.2% of red pepper powder, 0.4% of white pepper powder, 0.2% of garlic powder and 0.2% of nutmeg. The mixture was minced in the stone mortar and then stored at -3 to $-5^{\circ}C$ for two days prior to frozen storage. The benefical effects of adding 5% of soybean protein to the filefish steaks were the control of free drip, oxidative rancidity and in texture that exhibited the improvement of quality. The quality of frozen filefish steaks, by sensory evaluvation, was not inferior to that of hamburger on the market.

• Applied Biological Chemistry
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• v.34 no.3
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• pp.265-272
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• 1991

In order to utilize fish skin effectively, the acid-soluble collagen was extracted from the skin of filefish, Novoden modestrus, and the filefish skin collagen(FSG) was modified by papain-catalyzed incorporation of L-leucine alkyl ester(Leu-OCn). The functional properties of an enzymatically modified collagen were measured. The $FSC-Leu-OC_8$ showed very good emulsifiability and foamability and was suitable for use as a low-fat content proteinaceous surfactant.