• Annual Conference of KIPS
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• 2017.11a
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• pp.553-556
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• 2017

해수어 관리 시스템은 키우기 어려운 해수어를 입문자들도 쉽게 키울 수 있도록 관리 해 주는 시스템이다. 이 시스템은 사용자가 원격제어를 통해 수조 관리를 하며, 현재 해수어 수조의 상태를 확인할 수 있게 한다. 주로 해수어를 키우는 연령대인 40, 50대 초보자들이 특정 조건을 만족해야만 서식할 수 있는 해수어를 쉽고 간단히 키우기 위해 해수어 관리 시스템을 개발 하게 되었다. 사용자들에게 좀 더 편리하게 제공하기 위하여, 수조 상태 모니터링이 가능한 어플리케이션을 개발하였다.

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2000.05a
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• pp.278-279
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• 2000

현재, 해수어와 해산 갑각류 종묘생산에 있어 해수 자치어와 유생의 초기먹이로 rotifer, Brachionus plicatilis와 B. rotundiformis를 사용한다. 또한 담수산 rotifer, calyciflorus는 담수산 자치어의 먹이로 이용이 가능하며 특히, 입이 작은 열대 관상어의 초기 먹이로 이용되고 있다. 그러나 rotifer 생산에 있어 일반적인 batch 배양 방법은 많은 공간을 차지하면서 rotifer 생산 기간 중 갑자기 전량 폐사하는 등 배양이 불안정하고 생산성을 고려할 때 양적확보를 위한 생산단가가 비교적 높다. (중략)

• Korean Journal of Environment and Ecology
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• v.21 no.6
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• pp.506-514
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• 2007

Temporal and spatial distribution of fish community were investigated from September 2006 to April 2007 targeting the lagoon Youngrang, Korea. A total of 32 species belonging to 16 families were collected during the period, among which the species of primary freshwater fish accounted for 11 (34.38%), the species of peripheral freshwater fish for 18 (56.25%), and that of marine fish for 3 (9.38%) in collected fish community. As a result of taking a look at the transitional aspects of community by each surveyed station and period, it was found that when the 'Breaking-sandbar' occurred, there came a change in the composition ratio of the fish species according to their ecological characteristics. In addition, compared with the data obtained in the past with respect to the ichthyofauna of the lagoon Youngrang, it was found that the ratio of the primary freshwater species gradually decreased, while the peripheral freshwater and seawater species gradually increased according to the indraft of seawater. Thus, it was concluded that fish community in the lagoon seemed to go under transition in its spatio-temporal characteristics depending on the 'Breaking- sandbar.'

• Culinary science and hospitality research
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• v.1
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• pp.181-202
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• 1995

• Korean Journal of Fisheries and Aquatic Sciences
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• v.29 no.3
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• pp.279-286
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• 1996

Cultivated tilapia (Oreochromis niloticus) in the fresh water were acclimated to the sea water to improve palatability of the fish meat. Physicochemical properties in the rigor mortis of those fish meats were investigated during storage at $0^{\circ}C,\;10^{\circ}C\;and\;20^{\circ}C$. The faster onset of rigor mortis was occurred in acclimated meat than fresh water cultivated meat. Both meats stored at $0^{\circ}C$ showed faster figro mortis than at $10^{\circ}C\;and\;20^{\circ}C$. Significant difference was not observed between the breaking strength and the rigor index. The breaking strength reached maximum over 12hrs after death and then gradually declined, and the rigor index was slowly increased and reached maximum over 18hrs after postmortem. Low temperature and acclimation to the sea water affected the degradation of adenosine triphosphate (ATP), accumulation of inosine monophosphate (IMP) or lactate. These results suggest that the palatability of tilapia muscle cultivated in the fresh water could be improved by acclimation to the sea water which induces the prerigor at the early state of postmortem and the physical changes of fish muscle.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.4
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• pp.574-578
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• 2001

Myofibrillar proteins were prepared from red muscle and white muscle of fresh water fish and sea water fish, and their thermostabilities and effect of temperature on the myofibrillar ATPase activities were compared. Differences in temperature dependency of myofibrillar ATPase activities were found between two species. Thermodynamic data for inactivation of myofibrillar proteins, such as D value, Z value, $\Delta$ $H^{{\neq}}$, $\Delta$ $G^{{\neq}}$ and $\Delta$ $S^{\neq}$ revealed that thermostabilities of myofibrillar proteins from fresh water fish were higher than those from sea water fish, and that myofibrillar proteins from red muscle were more heat labile than those from white muscle.

• Journal of fish pathology
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• v.25 no.1
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• pp.47-58
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• 2012

Behavioral and physiological responses of juvenile red seabream (Pagrus major) to different concentrations of ethanol were investigated. No swimming and no reaction to touching by a wooden stick was observed at 0.6% ethanol group in behavioral response, and survival rate was 100% after 5 hours of treatment. Red blood cell count, hematocrit and hemoglobin levels in plasma were not significantly different among all groups. AST activities in plasma significantly decreased as ethanol concentration increased. On the contrary, ALT activities in plasma significantly increased as ethanol concentration increased. Cortisol level in plasma was the lowest in 0.6% ethanol group. Glucose levels in plasma increased significantly when ethanol concentration increased more than 0.4%. Oxygen consumption of fish in 0.6% ethanol seawater was constantly lower than that of fish in control seawater from 2 hours after the exposure to ethanol seawater until the end of experiment.

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2000.10a
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• pp.231-232
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• 2000

자치어의 소화생리에 대한 연구는 담수어인 잉어, 무지개송어 등과 해산어인 넙치, 혹돔 등의 연구가 있으나 자치어 단계에 서식지의 변화가 큰 어종에 대한 연구는 전무한 실정이다. 따라서, 본 연구는 담수생활의 자어기에서 해수생활의 치어기로 전환하는 황복의 초기단계에 소화효소의 변화과정을 밝히고, 온도ㆍ염분ㆍ빛 등의 환경요인과 소화효소와의 관계를 조사하고자 한다. (중략)

• Korean Journal of Ecology and Environment
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• v.47 no.spc
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• pp.83-99
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• 2014

Fish community of eight lagoons in the east seashore, Korea were investigated from 2007 to 2008. Total 66 species caught during the period were belonged to 34 families, and total biomass was 2,024.8 kg. Also, similarity analysis results of each lagoon were divided three major groups. On the other hand, result of a comparison of the composition ratio of freshwater fish, brackish water fish, and seawater fish which is divided into separate each age data of previous studies has emerged in this study, since the 1990's, freshwater fish is reduced, seawater fish and increase, some changes in the fish community had changed dynamically in the lagoon. These changes considered that against the natural hydrach succession will change to freshwater lake from brackish water lake. Therefore, we considered to ecological characteristics of lagoon and process of hydrach succession when conservation, management, and restoration of the lagoons.

• Journal of Life Science
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• v.25 no.11
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• pp.1280-1289
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• 2015

Fish-meat gel is being produced mostly relying on surimi and raw materials imported from Southeast Asia and North America and present in small amount in local markets. In this study, common farmed local fishes were examined as stable and reliable sources of surimi for fish-meat gel production. For testing, five main farmed-fish of Korea, namely; Bastard halibut (Paralichthys olivaceus), Red sea bream (Pagrus major), Korean rockfish (Sebastes schlegeli), Common mulle (Mugil cephalus), and Finespotted flounder (Pleuronichthys cornutus) were used following a traditional washing process. The quality of the surimi was determined by the values of water content, whiteness index, gel strength and impurity. Accordingly, fish-meat gel and surimi quality experiments were carried out by measuring compressive and texture properties, expressible moisture content, Hunter color scale values and SDS-page protein patterns. Also gel characteristics were compared with that of FA and RA grade surimi (Alaska Pollock). Fish-meat gels were prepared by salt mincing the farmed-fish surimi with NaCl (2% w/w) and moisture adjustment to 84% by ice water adding. Prepared fish-meat paste was filled into 20-25 cm long polyvinylidene chloride casings and heated at 90℃ for 20 min. The whiteness values of fish-meat gels produced from surimi were increased by using farmed-fish and became comparable to that of FA Alaska Pollock gel. Among all tested farmed-fish, P. olivaceus and P. major exhibited better properties than RA Alaska Pollock and similar properties to FA Alaska Pollock. Therefore, current data suggests that fish farming can be an efficient and sustainable fish-meat source for fish-meat gel production in Korea.