• Proceedings of the Korean Environmental Health Society Conference
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• 2004.06a
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• pp.173-177
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• 2004

The acute toxicities of two major anti-pathogenic veterinary medicines, i.e., ciprofloxacin and enrofloxacin, and six benzimidazole anthelmintics, i.e., albendazole, thiabendazole, flubendazole, febantel, fenbendazole, and oxfendazole, were evaluated with a marine bacterium, Vibrio fischeri, and invertebrate Daphnia magna. These veterinary medical products have been widely used for farm animals, but their impact on aquatic fauna has seldom been investigated. In general, daphnids responded as much as 3 orders of magnitude more sensitively to the tested pharmaceuticals than the microbes. For Daphnia, the most toxic product among the tested anthelmintics was fenbendazole, followed by flubendazole > albendazole ${\approx}$ febantel > thiabendazole > oxfendazole. Daphnids' EC50 values obtained from 48 to 96 hrs of fenbendazole exposure ranged from 2.7 to 6.3 ug/L. The mixture toxicity of the test pharmaceuticals was generally additive in nature and was well predicted by a concentration addition model. Using the predicted no effect concentrations (PNECs) of the benzimidazole derivatives estimated from this study, and predicted environmental concentrations (PECs) of these pharmaceuticals, the risk quotients of each anthelmintics were calculated. Most of the test anthelmintic compounds resulted in risk quotients greater than 1. Especially, risk quotient for fenbendazole was 2,791, which strongly indicates this compound might cause severe ecological consequences, should no future action be taken. This study is the first report on the aquatic toxicities and potential ecological risk of major anthelmintic and antimicrobial veterinary products in Korea. The result of this study provides information necessary for conducting more detailed ecological risk assessment of pharmaceutical products in ambient water and guiding proper management decision.

• Journal of fish pathology
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• v.37 no.1
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• pp.147-153
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• 2024

The World Organization for Animal Health (WOAH) recommends two protocols (ITS and COI) for conventional PCR of G. salaris diagnosis. However, ITS PCR protocol may yield false-positive results, leading to unnecessary countermeasures. It's difficult to distinguish between G. salaris and false-positive by similar amplicon size of PCR, since the amplicon size of ITS PCR in G. salaris and false-positive was 1,300 and 1,187 bp, respectively. The nucleotide sequences of ITS false-positive in rainbow trout is 99.7% identical to previously reported host genome sequences of rainbow trout (Oncorhynchus mykiss) and 95.3 to 89.1% identical to those of other salmonid fish species. To reduce false-positive PCR band, PCR was performed by the different annealing temperature, but PCR bands were still detected. In RFLP analysis by HaeIII, the PCR product of G. salaris was digested into four bands of 512, 399, 234 and 154 bp, while the false-positive was digested into seven bands of 297, 263, 242, 144, 93, 80 and 68 bp. In the RFLP patterns digested by HindIII, G. salaris showed two bands of 659 and 640 bp, while false-positive had one fragment of 1,187 bp without any digestion. Therefore, the RFLP method of ITS PCR with HaeIII and HindIII can be used for differentiation between G. salaris and false-positive. These results might provide important information on the improvement of PCR diagnostic method of G. salaris.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.12 no.2
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• pp.103-111
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• 1979

For the effective utilization of the coastal fish resources in Korea, an investigation on the optimum processing conditions and the quality of a textured fish protein concentrate similar to the texture of animal meat has been carried out with the fish meat of Alaska pollack and mackerel. A noodle shaped product was prepared with the fish meat paste after the adjustment of pH and salt content. The product was soaked in $96\%$ ethyl alcohol to produce textured fish protein concentrate and then dried. The processing conditions were estimated with the rehydration capacity of the textured fish protein concentrate(FFC). The quality of the final product was evaluated with chemical composition, sensory test and texture measurement. The optimum pH and salt content of the fish meat for the processing of meaty textured FPC were 7.5 and $1.0\%$ respectively. The most effective soaking conditions were as follows:soaking time, 40 min. ; temperature of alcohol, 5 to $20^{\circ}C$;amount of alcohol, 4 times the weight of tile fish meat paste, number of soaking in alcohol, 4 times. The alcohol remaining in meaty textured FPC could be removed effectively by forced air drying. The yield and the contents of protein and lipid in the meaty textured FPC from Alaska pollack were $19.9\%\;84.3\%\;and\;0.5\%$ and those from mackerel were $29.8\%,\;78.1\%\;and\;3.6\%$ respectively. The content of essential amino acid in the meaty textured FPC from Alaska pollack and mackerel was not inferior to that of beef, textured soybean protein and FAO pattern. Beef meat can be substituted with the meaty textured FPC up to $50\%$ in processing meat balls withoutanysignificantlossinthetaste, ordor and texture.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.1 no.2
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• pp.87-96
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• 1968

As the raw material of fish paste, the experiment on shark meats was conducted from July to December 1967 at the Fisheries Research and Development Agency, Pusan, Korea. The result and the conclusion obtained by the experiment are as follows. 1. Much salt-soluble protein was found in the shark meat comparing with to the other fish. 2. Deodorization of shark meat, using less than $0.05\%$ of acetic acid was most preferable for the elasticity and flexibility of its product. 3. Keeping raw material at low temperature was necessary in maintaining its elasticity. 4. In setting shark fish paste, keeping the raw material at $35-40^{\circ}C$ for 40-70 minutes was the most desirable condition. 5. The best temperature and the duration of heating were 40-60 minutes at $89-90^{\circ}C$, Meanwhile, heating at high temperature was preferable for the storage for a long period, but the elasticity and quality has decreased a little accordingly. 6. For the increase of its palatability, adding $30\%$ of yellow corvenia meat or $20\%$ sea eel meat were more preferable. 7. Pre ervation of the product for 20 days at $20^{\circ}C$ or 50 days at $5^{\circ}C$ was possible by adding $0.2\%$ potassium sorbinate to the product as antiseptic.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.52 no.6
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• pp.571-579
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• 2019

Surimi has been widely investigated for developing fish snacks; however, few studies have examined the optimal drying conditions of surimi for fish snacks. This study used a response surface methodology to optimize the drying conditions for the overall acceptance of fish snacks. The drying temperature (X₁, 51-65℃) and drying time (X₂, 1.5-2.5 h) were chosen as independent variables. The dependent variables were overall acceptance (Y₁, points), hardness (Y₂, N), moisture content of the dried intermediate product (Y₃, %), and volatile basic nitrogen of the fried final product (Y₄, mg/100 g). The estimated optimal conditions for overall acceptance (Y₁) were X₁=64℃ and X₂=2 h. The predicted values of the dependent variables at the optimal conditions were overall acceptance (Y₁)=8.60 points, hardness (Y₂)=10.07 N, and moisture content of the dried intermediate product (Y₃)=10.00% and were similar to the experimental values. Scanning electron microscopy images revealed that the drying conditions affected the microstructure of the fish snacks. Our results could be used to increase the productivity of fish snacks made by small- and mid-sized seafood companies.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.16 no.3
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• pp.211-215
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• 1983

The changes of microflora during fermentation of low salted sardine were observed. The viable cell count in the low salt fermented sardine with $8\%\;or\;10\%$ salt showed lower than that of control ($20\%$ salt) during the fermentation period and it was considered that the microbial growth was controlled by adding ethanol, sorbitol and lactic acid. Among 48 strains isolated, 7 genus of bacteria and 1 genus of yeast were identified during the fermentation of sardine. The changes of microflora also occurred during fermentation depending on the salt levels in the product. Brevibacterium, Pseudomonas, Flavobacterium and Baciilus were detected at early stage of fermentation and they disappeared after 50 days fermentation from the product with $20\%$ salt and Halobacterium, Micrococcus, Pediococcus and Torulopsis were isolated, whereas Brevibacterium, Micrococcus and Pediococcus were isolated from the product with $8\%\;or\;10\%$ salt.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.16 no.3
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• pp.231-238
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• 1983

An investigation on optimum condition for processing of salted-dried sardine and quality change of the product during the storage was carried out. The fillets of sardine were salted in 5, 10 and $15\%$ NaCl solution for 12, 24 and 36 hours at $9-10^{\circ}C$, respectively and air-blast dried at $24-25^{\circ}C$ with a velocity of 3 m/sec and then stored at room temperature for 30 days. The results were as follows : The optimum condition for the product was salting in $15\%$ NaCl solution for 36 hours as VBN and histamine contents were 27.5 mg/100g and 42.5 mg/100g, respectively, and also showed a good result in sensory evaluation. Histamine, VBN and TMA-N content of the dried fillets immediately after salting in $15\%$ NaCl solution for 36 hours increased to 47.8 mg, 29.5 mg and 5.4mg per 100g of the sample, respectively and increased slowly during the storage. The peroxide value and acid value of the lipid extracted from the product increased from 15.9 meq/kg to 114.0 meq/kg, and 12.6 to 30.5 during the storage. In the fatty acid composition, $C_{22:6}\;and\;C_{20:5}$ acids were decreased during the storage period.

• Fisheries and Aquatic Sciences
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• v.21 no.4
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• pp.10.1-10.8
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• 2018

Substitution effect of white radish' by-product (WRB) and tunic of sea squirt (TSS) for Undaria in feed on growth and carcass composition of abalone was determined. Eight-hundred forty juveniles were distributed into 12 containers. Three formulated diets were prepared in triplicate. A 15% Undaria was included in the control diet. The 15% Undaria was substituted with a same amount of WRB and TSS, referred to as the DRG and TSS diets, respectively. Finally, dry Undaria was also prepared to compare effect of the formulated diets on performance of abalone. The experimental diets were fed to abalone once a day at a satiation level with a little leftover. The feeding trial lasted for 16 weeks. Crude protein, crude lipid, and ash content of the experimental diets changed over all period of time. Higher crude protein and lipid and ash contents retained in all formulated diets compared to the Undaria were observed at 24 and 48 h after seawater immersion. Survival of abalone was not affected by the experimental diets. Weight gain and specific growth rate (SGR) of abalone fed the TSS diet was greater than all other diets. Weight gain and SGR of abalone fed the control diet was not different from those of abalone fed the WRB diet. Proximates of the soft body of abalone was affected by the diets. In conclusion, WRB and TSS are the promising feed ingredients to replace Undaria in abalone feed; especially, TSS is superior to either Undaria or WRB. The formulated diets produced improved growth performance of abalone over the single Undaria.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.26 no.4
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• pp.321-329
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• 1993

The present study was conducted to elucidate the body modulating function of fermented seafood products. Angiotensin converting enzyme (ACE) acts in blood pressure regulation, converting angiotensin I to the potent vasoconstrictor angiotensin II and inactivating the vasodilator bradykinin to raise blood pressure. Salted and fermented anchovy which is one of the traditional fermented seafood in Korea was tested for inhibitory activity against ACE. ACE inhibitory activity of salted anchovy during the period of fermentation was increased with the elapse of fermentation days until fermentation of 60 days, but thereafter decreased inversely. When the fermented product was extracted with $50\%$ ethanol, the ACE inhibitory activity was the highest. And the ACE inhibitory activity was proportion to the content of $50\%$ ethanol soluble peptide-nitrogen of the fermented product. From the profiles of gel permeation chromatography on a Bio-Gel P-2 of $50\%$ ethanol soluble fraction obtained from salted and fermented anchovy fermented for 60 days at an ambient temperature, the higher activity fractions were C'($IC_{50}=97{\mu}g\;protein/ml$) and D'($IC_{50}=65{\mu}g\;protein/ml$). Amino acid analysis showed that the large quantify of threonine, glutamic acid, lysine for C' and serine, proline for D', respectively.

• Journal of the Korean Applied Science and Technology
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• v.37 no.6
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• pp.1646-1658
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• 2020

In order to investigate the changes in growth hormone, testosterone, blood lactate, double product, and pain, this study conducted intensive weight training and circuit weight training with 60% intensity of 1RM for 7 men who had more than 6 months of resistance exercise and then performed Underwater Walking and Underwater Sitting with underwater recovery. Growth hormone was high in all exercise forms and recovery methods in order of after exercise, after recovery, and after stability, and testosterone was high in order of after exercise, after recovery, and stability. Blood lactate was higher in all exercise forms and recovery methods in order of after exercise, after recovery, and after stabilization, and dynamic recovery after concentration resistance exercise was lower than static recovery. Double product was higher in all types of exercise and recovery methods in order of after-exercise, after-recovery, and stability. Muscle pain decreased in the order of exercise, recovery, 24 hours, 48 hours, and 72 hours in all exercise forms and recovery methods. In the water environment, dynamic recovery is considered to be more effective in improving muscle fatigue than static recovery.