• Fisheries and Aquatic Sciences
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• v.26 no.3
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• pp.224-233
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• 2023

This research was conducted at Langgur City, Southeast Maluku Regency, Maluku Province, Eastern Indonesia from November 2020 to February 2021 to study biological aspects of roundscads (Decapterus spp.) which consist of species composition, sex ratio, gonad maturation level, size distribution, length-weight relationship and condition factor. Samples were collected at traditional fish market in Langgur City. Fish samples collected at the market were put into cool box and then brought to the laboratory for further examination. Fish samples were identified, separated based on species, dissected to determine their sex and gonad maturation stage and then measured. Totally, there were 290 specimen collected which consist of five species namely Decapterus kurroides, D. macarellus, D. macrosoma, D. muroadsi and D. russelli. Sex ratio between male and female for all species showed 1:1. Gonad maturation level showed that stage I and II have higher percentage than stage III and IV indicates immature fish more dominant compare to mature one. Among five species found, D. macarellus has larger size while the smaller belongs to D. muroadsi. Results of length-weight relationship analysis showed that roundscads inhabiting Southeast Maluku waters have isometric and negative allometric growth pattern with relative condition factor around 1.00.

• Proceedings of the KSAR Conference
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• 2001.03a
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• pp.14-14
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• 2001

본 연구는 생명공학 관련 기술개발에 의하여 신소재 물질을 생산하고 사람에게 안전하고 생리활성이 높은 고가의 의료용 단백질 생산기술을 체계화하며 형질전환 가축을 이용한 유용물질 생산에 따른 산업화와 부가가치의 극대화에 그 목적이 있다. 유즙으로 사람의 빈혈치료제인 EPO(Erythropoietin)를 분비할 수 있는 형질전환돼지를 생산하기 위하여 WAP(Whey Acidic Protein) Promoter(2.6kb) 하류에 사람의 조혈촉진유전자(EPO: 2.6kb)를 연결시켜 미세주입용 재조합 벡터(WAP-EPO : 약 7.8kb)를 구축하였다. 구축된 재조합 벡터를 1세포기 수정란에 약 2ng/ul 농도로 미세주입한 다음 외과적 방법으로 이식하였다. 이식 후 분만 모돈으로부터 생산된 자돈의 꼬리조직을 이용 게놈DNA를 추출하고 PCR 검정을 한 결과, 유즙으로 사람의 빈혈치료제를 생산할 수 있는 유전자가 도입된 형질전환돼지 $\boxDr$새롬이$\boxUl$ (♂)를 확인하였다. 또한 이렇게 꼬리조직으로부터 확인된 새롬이의 혈액과 정액을 채취, 게놈 DNA를 추출하여 외래 유전자 삽입여부를 PCR 방법으로 검정한 결과 꼬리조직과 마찬가지로 혈액 및 정액에서도 외래유전자가 삽입되었음을 확인할 수 있었다. 이렇게 생산된 형질전환돼지 $\boxDr$새롬이$\boxUl$를 이용 계대번식을 통한 F$_1$ 산자의 생산과 유전자 전이율을 확인하기 위하여 $\boxDr$새롬이$\boxUl$정액을 이용한 인공수정을 실시하였다. 인공수정은 1999년 7월 1일부터 2000년 9월 8일 까지 총 78두의 모돈을 이용하였으며, 그 중 21두의 모돈이 분만하여 인공수정에 의한 분만율은 26.92%로 나타났다.(Table Omitted) Table 1에서와 같이 새롬이 정액을 이용한 인공수정에 의해 형질전환된 F$_1$ 자돈의 형질전환율은 17.98%로 나타났으며, 32두의 형질전환자돈 중 8두(암:4두, 수:4두)는 분만과 동시에 폐사하였거나 사육중 폐사하여 현재 24두(암:12두, 수:12두)가 생존하여 F$_1$ 간 교배계획에 의해 사육되고 있다. 이 중 암컷 4두는 현재 F$_2$ 자돈 생산과 함께 유즙내로 사람 빈혈치료제의 분비 유무를 검정중에 있으며, FISH 법에 의한 외래 유전자 삽입 검정을 확인 중에 있다.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.20 no.3
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• pp.91-96
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• 2014

TTI was applied to monitor the quality changes of fish displayed at a mock store. Chilled fishes were displayed with TTI on a styrofoam box filled with crushed ice. The ice was periodically refilled to maintain the fish freshness. The color of TTI and the qualities of mackerel and Alaska pollack were measured during displaying. VBN and Pseudomonas spp. were used as the quality factors of mackerel and Pollack, respectively. The spoilage time was regarded as when the factors reached their critical levels. The fishes were spoiled when the color of TTI reached an end-point. It was therefore found out that it is possible to predict the fish spoilage by observing the TTI color change.

• Journal of the East Asian Society of Dietary Life
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• v.12 no.2
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• pp.173-186
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• 2002

Red pepper have affected traditional cuisines through various ways since they were first introduced in Korea over 400 years. But we on easily determine that red pepper powder and red pepper paste were not used daily dishes until 1940 as we look into traditional cookbooks. Chinese pepper and black pepper were used for hot spices before red pepper was introduced in Korea. It is estimated that red pepper was introduced during the last of 1500s the Japanese invasion of Chosun dynasty, but it was first used to make Sunchang red pepper paste in $\boxDr$Sumunsasul(수문사설)$\boxUl$(1740), and to make Kimchi in $\boxDr$Jeungbo Sanlimkungje(증보 산림경제)$\boxUl$(1766), and it became a general spice for vegetables in the middle of the 1800s. Pepper is mostly used to make Kochujang(red pepper paste), Kimchi, Jutkal(salted flesh) and Jangaji(salited very.) etc as fermentable cuisines. The attribute of using pepper was developed fur fermentable spices, and to give spicy flavor to cuisines. The types of peppers using traditional cuisines are various such as unripened pepper, red pepper, red pepper powder, red pepper paste, and pepper leaves. Traditional dishes with vegetables mostly use red peppers. Fish dishes(soup, stew, bracing, roasting, steaming) also use red peppers. Soup '||'&'||' stew with meat item partly use red pepper but steaming, roasting dishes with meat item not use pepper. roasted pork, pork ribs, steamed chicken of spicy meat cuisines in the 1930s did not use pepper. Kochujangbokkum(고추장볶음) is one of the oldest cuisines for using red pepper paste in the 1800s. Sliced red peppers and red pepper powder are mostly used for garnishing of cuisines.

• Journal of the Korea Furniture Society
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• v.21 no.3
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• pp.253-260
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• 2010

The drop handle in the Chosun-Dynasty played a role lifting up the cabinet and box which was attached to and besides this had the decoration function. The scope of this study should include the drop handles from the $18^{th}$ century up to now by investigating and analyzing their definition & function and furthermore the types of their designs. The object of the study was the drop handle having 2 golden fixing parts which are definitive difference from ring or loop, and the design typology of drop handle was concentrated on the handle part, and it can be classified in two types. The one is the figuration of bow, bat, bamboo, fish and bird and so on from the motive of nature on the handle part, and the other one is the drop handle of the simple ㄷ-shape, the temple-symbol shape or geometrical forms. According to the analysis of relics & literature from the past it was found that there were more quantitative nature-motive figurations than the geometrical forms. The nature-motive figurations were again classified in box-, bat-, cloud- bamboo-, fish- and bird-type, and the geometrical forms in ㄷ-shape, the temple-symbol shape and others. The cases applied to furniture are roughly divided into the front-attached type and the side-attached type. In comparison of the drop handle in the Chosun-Dynasty with that of modern times, ㄷ-shape and bow-type keep the long tradition of the drop handles despite of the constructive change partly. Ring-type is similar to the just ring or loop of the part and drop handle with one golden fixing part, while the knob-type shows almost same forms in the past as well as in the modern times. Which type among handles in the modern times has little connection with the past is the reclaimed type, and it was showed in the Chosun-Dynasty and also is showed up to now identically that the man-made hole on the front side of the drawer for the function as handle.

• Toxicological Research
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• v.28 no.3
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• pp.159-164
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• 2012

Allergic skin inflammation such as atopic dermatitis (AD) is characterized by edema and infiltration with various inflammatory cells such as mast cells, basophils, eosinophils and T cells. Thymic stromal lymphopoietin (TSLP) is produced mainly by epidermal keratinocytes, as well as dermal fibroblasts and mast cells in the skin lesions of AD. Omega-3 polyunsaturated fatty acids in fish oil can reduce inflammation in allergic patients. Fermentation has a tremendous capacity to transform chemical structures. The antiinflammatory effects of fish oil have been described in many diseases, but the beneficial effects by which fermented olive flounder oil (FOF) modulates the allergic response is poorly understood. In this study, we produced FOF and tested its ability to suppress the various allergic inflammatory responses. The ability of FOF to modulate the immune system was investigated using a mouse model of AD. The FOF-treated group showed significantly decreased immunoglobulin E (IgE) and histamine in serum. Also, the increased TSLP expression was significantly inhibited in the FOF group; the FOF-treated group was not appreciably different from the hydrocort cream treatment group. In addition, FOF treatment resulted in a smaller spleen size with reduced the thickness and length compared to the induction group. Splenocytes from mice treated with FOF produced significantly less IFN-${\gamma}$, IL-4, T-box transcription factor (T-bet) and GATA binding protein 3 (GATA3) expression compared with the induction group. These results suggest that FOF may be effective in treating the allergic symptoms of AD. 5.

• Korean Journal of Community Nutrition
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• v.14 no.5
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• pp.565-575
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• 2009

The purpose of this study was to propose the appropriate sizes and dish combination for nutritional-balanced lunch boxes delivered to children under the government-funded meal service program in Korea. The study was based on the 3 : 1 : 2 Meal Box Magic, a nutrition education method developed in Japan. A total of 290 lunch menus, comprising of 10 day menus from 29 organizations having delivered lunch boxes to children during summer vacation of 2008, were analyzed and used as the base data for lunch box combination. Dishes of the menus were classified into 6 groups: Rice group, Protein side dish group (including meat, fish, egg, and bean dishes), Vegetable side dish group, Kimchi group (including kimchi and jangajji), Soup stew group, and the other group. Nutrient analysis was conducted for 100 ml of these dishes by CAN Pro 3.0 utilizing volume and weight conversion data used for analysis of the Korea Health and Nutrition Examination Survey and those from the Nutrient Composition of Food for Consumers. All the possible combinations of 5 dishes, comprising of 3 dishes from Rice group, Protein side dish group, and Kimchi group, respectively, and 2 dishes from Vegetable side dish group, were made using the frequently served dishes from the respective dish group. Nutrient analysis of each combination was conducted based on the assumption that a lunch box was 600 ml and filled up to 80% by dishes using the volume ratio of 3 : 1 : 1.5 : 0.5 for Rice group : Protein side dish group : Vegetable side dish group : Kimchi group. The mean and standard deviation of energy and nutrients of all combinations calculated by weighting the serving frequency of each dish selected for the combinations were $621\pm81$ kcal for Energy, $22.1\pm5.0$ g for Protein, $120\pm45$ mg for Calcium, $4.1\pm1.1$ mg for Iron, $201\pm130\;{\mu}g$ RE for Vitamin A, $0.34\pm0.10$ mg for Thiamin, $0.27\pm0.10$ mg for Riboflavin, and $24.3\pm9.6$ mg for Vitamin C. The energy percentages from Carbohydrate, Protein and Fat were 66%, 14% and 20%. The analysis results met the nutrition standard of lunch boxes for male elementary students in grades 4 through 6 under the government-funded meal service program regarding calories, nutrients except calcium and riboflavin, and macronutrient distribution ranges. Accordingly appropriate box sizes were suggested for different age and sex groups to meet the respective nutrition standards. In addition, milk or dairy products were suggested to accompany lunch boxes to supplement calcium and riboflavin intake. The method of selecting box sizes and making dish combination suggested in this study could be useful for the organizations preparing lunch boxes under the government-funded children's meal service program where nutrition professionals are not available.

• Journal of the Korean Home Economics Association
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• v.26 no.3
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• pp.53-68
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• 1988

This article concerned with the nutritional status and the taste of the lunch box of 311 middle school girls in Kwangju City from May 18 to June 12 in 1987. The purpose of this research was making materials to show direction of the education about nutrition by checking relationships among the nutritional status for the lunch box, the taste of food and the environmental factors. The results observed in the study were as follows: 1. The intake of nutrition from the lunch box and the ratio between the recommended dietary allowance and the contained nutrients in the lunch box as follows. Calorie(603 Kcal, 78.6%), protein (21.7g, 93.1%) Animal protein (10.3g, 132.1%) calcium (151.7 g, 56.9%) Ferrum 93.1 mg, 51.7%), Vitamin a (129.3 RE, 55.4%) Vitamin B1 (0.29 mg, 72.5%), Vitamin B (0.26 mg, 55.3%) Niacin (4.7 mg, 94.0%), Vitamin C 913.2 mg, 79.0%). Except animal protein, all the recommended dietary allowance. 2. According to the intake of calorie, the ratio of taken carbohydrate, protein and fat was 77.7 : 15.5 : 6.8. The intake of protein was desirable but most of calorie depended on carbohydrate. Among the total intake of protein, the ratio of animal protein was 47.5%, which was a high rate. 3. Most of calorie (75%), was taken from staples, protein (41.5%), vitamin B1 (48.3%) were taken at the same rate from staples and side dishes. Most of fat, calcium, ferrum, vitamin A, vitamin B, and vitamin C, was taken from side dishes. 4. In taking among the five basic food groups, proportion of the grain fourth food group was the highest, light color vegetable the third food groups, proportion of the grain fourth food group was the highest, light color vegetable the third food group was second, and Calcium food the second food group was the lowest. 5. As the staples, students liked tchajangmyon, mandu and ttokkuk as written order. They disliked Kongbap and Patpap. As the side dishes for the lunch box, they liked kimchi, ham, sausage, cuttlefish, dried slices of filefish, eggs and green seaweed as written order. As a side dishes they liked Laver, Cucumber, Squid, lettuce, Potatoes. They disliked pork fat, cow's intestines, cow's liver, Crussian carp, pickled fish. The favorite snack was fruits, ice cream, hamburger, Chocolate and milk. 6. In taking condition of the principal food, rice rate (65.6%) was the most, and mixed food was 5 or 10%. 7. Favorite cooking was frying, roasting and kimch. But disagreeable cooking was pickling. 8. Favorite food was what was pungent but disagreeable food was what was salty. 9. the higher parents educational background was, the higher their income was. Also the more various the information about the nutrition was, the better the intake of nutrition was. 10. The preference tendency influenced in choosing the side dish of the Lunch box. The higher the preference tendency of the girl students became, the better their nutrition condition became.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.33 no.2
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• pp.119-123
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• 2000

To study the stress response of coho salmon (Oncorhpohus kisutch) during transportation, the stress responses of the fish confined in a container box filled with freshwater or $5{\%{\circ}}$ salt-water were monitored pre and post 10 hours transportation. Changes of cortisol as the first stress indicator, and glucose (GLC), lactate (LAC), triglyceride (TG), cholesterol (CHOL), sodium ($Na^+$), chloride ($Cl^-$), alanine aminotransferase (ALT), aspartate aminotransferase (AST) and lactate dehydrogenase (LDH) as the second stress indicators were compared between the fish in two hauling media. Results showed significantly lower levels of cortisol, GLC, LAC, TG, CHOL and AST in salt-water group than freshwater group, It was shown that using salt-water for transportation could lessen the stress level of the coho salmon.

• Fisheries and Aquatic Sciences
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• v.22 no.11
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• pp.25.1-25.9
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• 2019

Background: Due to the continuous demand for fish coupled with decline in capture fisheries, there is the need to increase aquaculture production to meet the demand. Aquaculture is faced with high cost of feeding since fish oil and fish meal are expensive. In view of this, there are calls to explore alternatives that are cheap and reliable. Objectives: This study on Oreochromis niloticus was conducted to evaluate the effects of replacing fish oil (FO) with palm oil (PO) at 0%, 25%, 50%, 75%, and 100% on muscle fatty acid and proximate composition as well as growthrelated enzyme activities and mRNA expression. Methods: Oreochromis niloticus were fed five experimental diets (33% crude protein and 10% crude lipid) for 8 weeks. Feed had variation in fish oil and palm oil contents. After the 8 weeks feeding trial, five fish were sampled from each tank (15 from each treatment) and euthanized using an excess dose of tricaine methane sulfonate (MS-222 at 200 mg/L). Fatty acid and enzyme activities were analyzed using standard protocols. Also, RT-qPCR was used to quantify the expression levels of selected growth-related genes. Results: Fish fed 25% PO recorded the least muscle protein content and was significantly lower than the group fed 100% PO. Paired box protein 7 (Pax-7) enzyme activity was significantly higher in the group fed 50% PO compared to the groups fed 25% PO and 100% PO, while caplain-3 (Capn-3) was significantly lower in the group fed 0% PO compared to all other groups. There was a significant difference among treatments with respect to mRNA expression of Pax-7 and Capn-3. Group fed 25% PO had significantly lower mRNA expression of Pax-7, while the group fed 75% PO recorded significantly higher mRNA expression of Capn-3 compared to groups fed 0% PO, 25% PO, and 100% PO. Pearson's correlation analysis revealed that Igf-I and Igf-II mRNA expression have significant correlation with n-3 polyunsaturated fatty acids content in muscle. Conclusion: The results suggest muscle protein content could be modified if FO is replaced with PO. Also, mRNA expression of Pax-7 and Capn-3 is affected by replacing FO with PO.