• 한국식품조리과학회지
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• 제15권6호
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• pp.639-644
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• 1999

The objective of this study was to compare the quality characteristics of cultured and red sea bream. The color of dorsal muscle was different between wild and cultured red sea bream. Lipid content of the dorsal muscle was higher in cultured fish than in wild one. The contents of moisture and crude protein in cultured fish muscle were almost same as those of wild one. Sensory evaluation of raw fish meat showed that cultured fish had lower preference in appearance, taste and texture than wild one. Especially the texture of cultured raw fish meat had lower preference than wild meat. For cooked fish meat, cultured fish were harder and less juicy than wild fish. These textural differences between wild and cultured meats were confirmed by objective evaluation including the measurements of hardness, springiness, and cohesiveness. Light microscopic observation showed that cultured red sea bream had more lipid in the surface layer near epidermis than wild one. Also more lipid droplet between muscle fibers were observed in cultured red sea bream by SEM.

• 한국식품조리과학회지
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• 제16권4호
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• pp.352-357
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• 2000

This study was conducted to investigate the effect of the lipid and collagen content and drip volume on the hardness of fish meat. Red sea bream (cultured and wild) and flounder (cultured, cultured with obosan and wild) were used for this study. Textural differences between cultured and wild meats were determined by the measurements of hardness, lipid and collagen content, and drip volume. Lipid content of the dorsal muscle was higher especially in cultured red sea bream (3.32%) than in wild one. Cultured and wild flounder contained lower content of lipid than red sea bream. The content of collagen was higher in cultured flounder fed with obosan (8.37 mg/g muscle) and wild flounder (8.02 mg/g muscle) than others. Drip volume was the highest in cultured flounder fed with obosan (8.67%). The hardness of raw meat was correlated with the contents of lipid (r= -0.7063) and collagen (r= 0.8307), significantly. Cultured fish contained more lipid and less collagen than wild one. So, the hardness of these fish meats was lower than wild one. However, cultured flounder fed with obosan showed no difference in hardness compared with wild one. In the cooked meat, there was no relationship between the hardness of fish meat and the contents of lipid and collagen. But, the drip volume was significantly related with the hardness (r= 0.6870). From these results, the factors contributing the textural difference between wild and cultured fish meat would be the lipid and collagen contents, and two ways to improve the texture of cultured fish meat could be suggested. One is to lower the lipid content by feed control, and the other is to raise the collagen content by inducing more fish movement.

• 한국식품조리과학회지
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• 제17권6호
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• pp.549-554
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• 2001

Thermal measurements were made for connective tissues of 5 different fish muscles by using a differential scanning calorimeter(DSC), and connective tissues between muscle fibers and the cross sections of muscle fibers were observed by a light microscope. Red sea bream(cultured and wild) and flounder(cultured, cultured with obosan and wild) were used in this study. It was found that the connective tissues of cultured and frozen fish muscle required less endothermic enthalpy and the endothermic peak temperature was lower than those of wild and fresh ones when they were shrunken and denatured. Therefore, it is likely that the former are more unstable to heat than the latter. The cultured flounder fed with obosan and wild flounder which contained more collagen than cultured flounder and the wild red sea bream showed clear connective tissues between fibers. The cross-section of cultured fish muscle fiber was larger than that of wild one. From these results, collagen content and thermal properties of collagen, cross section of muscle fibers seemed to contribute to the textural difference between wild and cultured fish.

• 한국식품조리과학회지
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• 제17권5호
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• pp.517-522
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• 2001

Changes of nucleotides and their related compounds in raw, cooked and frozen fish muscle were studied with HPLC. Red sea bream(cultured and wild) and flounder(cultured, cultured with Obosan(equation omitted) and wild) were used for this study. In nucleotides, contents of ATP was similar to that of IMP and some of H$\times$R(inosine) and H$\times$(hypoxanthine) were existed in fresh muscle. ATP was decomposed rapidly and contents of IMP became different between cultured and wild fish after 6 hours. The content of IMP was lower in the cultured red sea bream(3.39$\mu$ mole/g) and flounder(3.17$\mu$ mole/g) than in the wi1d red sea bream(7.31$\mu$ mole/g) and flounder(5.03$\mu$ mole/g). But, the flounder cultured with Obosan contained the largest amounts of IMP After 24 hours, K values of cultured fish muscle(27.7%, 28.2%) were higher than that of wild ones(22.8%, 24.3%). The K value of cultured flounder fed with 0.3% Obosan(equation omitted)(25.7%) was between cultured and wild flounder. IMP was the one which existed the most in cooked and frozen muscle. Amounts of H$\times$R and H$\times$ were more in cooked and frozen muscle. than in raw muscle. From these results, we could suggest that the wild one was more palatable and fresher than the cultured one and the palatability of cultured one seemed to be improved depanding on the feed.

• 한국어병학회지
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• 제25권3호
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• pp.263-270
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• 2012

본 연구는 자연산 어류와 양식어류 사이의 병원체 존재에 대한 상관관계구명을 위한 기초 연구의 일환으로서, 우리나라의 자연산과 양식산 넙치, 참돔, 감성돔, 조피볼락의 병원체 감염 현황을 조사하고 그 결과를 비교하였다. 기생충성 질병의 조사 결과, 자연산 넙치와 참돔에서 가장 높게 검출 된 Anisakis sp. (각 58.6%, 41.7%) 는 양식 넙치와 참돔에서 검출되지 않아 자연산과 양식산 어류에서 아주 큰 차이를 보였다. 이는 배합 사료를 공급하는 양식산 어류에 비해, 자연산 어류는 아니사키스에 오염된 갑각류나 작은 물고기 등을 먹이원으로 섭취하기 때문인 것으로 생각되었다. 세균성 질병의 조사 결과, 자연산 어류에 비해 양식산 어류에서 세균이 높은 비율로 검출되었으며, 양식 넙치에서 Vibrio sp.가 18%로 높은 비율로 검출되었다. 비브리오병은 주로 스트레스 등에 의한 2차적 세균성 질병으로 알려져 있는 것으로부터, 양식 넙치가 다른 병원체의 감염, 이동이나 선별, 빈번한 항생제 사용 등 스트레스 환경에 노출된 것으로 판단되었다. 바이러스의 조사 결과, 자연산 어류와 양식어에서 다른 양상을 보였으며, 양식 넙치에서 LCDV (3.9%) 가 가장 높은 검출률을 나타내었다. 본 연구의 결과로부터 자연산과 양식산에서 동시에 검출되는 병원체도 있었으나, 동일 수역에 존재하는 같은 어종이라도, 먹이나 환경에 따라 분리되는 병원체가 다른 것을 확인하였다.

• 한국식품과학회지
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• 제32권3호
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• pp.550-563
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• 2000

본 조사연구는 우리나라에서 주요 해산어로서 뿐만 아니라 식품원으로서, 또한 고급 경제 어종으로서 각광을 받고 있는 참돔, 조피볼락 및 넙치 등을 대상으로 동원한 지역에서 어적되는 친연산과 양식산으로 대별하여 이들의 품질평가를 정미성분에서 구명하고자 충무와 완도 2개 지역의 시료어를 채취하여 일반성분, 핵산관련물질 함량, 구성아미노산 함량, 유리아미노산 함량, 유기산 함량을 비교 분석하였다. 산지별로는 어느 시료에서도 큰 차이를 볼 수 없었으나 성장보건별로 보아 전체적으로 양식산 어류가 천연산어류에 비하여 조지방 함량은 높았고 수분 함량은 다소 낮은 경향을 보였으며, 조단백질과 회분 함량은 큰 차이를 볼 수 없었다. 핵산관련 물질 함량 중 ADP, AMP, IMP 및 inosine 등이 검출되고 ATP 및 hypoxanthine은 검출되지 않았으며 전체적으로 산지별, 성장조전별로는 큰 차이를 볼 수 없었으나 분석된 시료에서 공통적으로 IMP의 함량이 높았다. 구성아미노산은 총 17종이 검출되었으며, 분석된 시료에서 대부분 glutamic acid, lysine, aspartic acid, proline, leucine 등의 함량이 많았으며 cysteine, histidine, methionine, tyrosine, phenylalanine 등의 함량이 비교적 적었다. 그 외의 구성 아미노산 함량은 대체로 비슷하였다. 참돔과 조피볼락은 산지별, 성장조건별로 큰 차이를 볼 수 없었으나 넙치는 천연산이 양식산에 비하여 구성아미노산 함량이 많았다. 유리아미노산의 함량은 분석된 모든 시료에서 비슷한 경향을 나타내었고, 또한 산지별, 성장조건별로 큰 차이를 보이지 않았다. 그러나 전 시료에서 taurine이 $39%{\sim}65%$로 가장 높은 함량을 나타냈으며, 그 다음으로 hydroxyproline, lysine, alanine, glycine둥의 함량이 높게 나타났다. 유기산 함량은 모든 시료에서 산지별, 성장조건별로 큰 차이를 보여주었으며, 천연산에 비하여 양식산에 유기산 함량이 많았다.

• 한국수산과학회지
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• 제43권1호
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• pp.12-17
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• 2010

Wild and cultured fish including olive flounder, sea bass, rock bream, yellowtail, gray mullet, gizzard shad, black rockfish, red seabream and squid were collected from a fish market located on the coast of Korea, and the antibiotic content of their muscle was investigated. Tetracycline group antibiotics were not detected in the 108 individuals of 9 species of wild fish. However, oxytetracycline (OTC) and tetracycline(TC) were detected in some samples of the 111 individuals in 7 cultured live fish species. The detected ranges of OTC and TC were ND~ 0.06 and ND~ 0.03, respectively. Five different fluoroquinolone antibiotics were also tested for, but were not detected in the wild fish species. Only small amount of criprofloxacin(ND~0.029 mg/kg) were detected in a few cultured fish samples. Oxolinic acid was not detected in either wild and cultured fish samples. Results showed that even very low levels of antibiotics could be detected by the testing methods used. Antibiotics were identified in a few fish samples but levels were far below the maximum allowable limits of the Korean Food Code, and the safety of fish being sold in markets, with regard to antibiotic levels, was confirmed.

• 환경생물
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• 제37권4호
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• pp.474-482
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• 2019

자연수계 수산생물의 전염병 모니터링은 자연수계 및 양식 수산생물의 질병 관련성 및 상관관계 구명은 질병 발생 예방 및 확산 방지에 매우 중요한 역할을 한다. 2018년 해구 64개소에서 어류 39종 977마리 및 갑각류 14종 287마리를 선정하여 총 1,264마리에 대하여 병원체 감염 여부를 조사하였다. 어류는 법정전염병 2종(VHS, RSIVD) 및 비법정전염병 3종(MABVD, HRVD, LCD)을 분석하고 갑각류는 법정전염병 6종(WSD, IHHN, TS, IMN, YHD, WTD)을 분석하였다. 조사한 모든 시료에서 전염병이 검출되지 않았지만, 우리나라에서 조사한 자연수계 수산생물이 무병하여 청정국 또는 청정지위 선언에 중요한 정보를 제공할 것이다.