• Journal of fish pathology
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• v.26 no.2
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• pp.59-64
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• 2013

This study aimed to develop an algorithm to determine the optimal injection position in olive flounder, Paralichthys olivaceus when a vaccine is injected into the fish by using a vision-based automatic equipment measruing the total length (TL), width and weight of the fish. Over a 5-month period, 500 olive flounders were examined to analyze the relation of the fish size and to the shape and location of its abdomen, using radiography, a ruler plate and scale. There were significant correlations between the TL and the shape and location of the abdomen. The abdomen was located 0.232TL - 2.7221 mm ($R^2$=0.8787) from the end of the mouth of the fish. The height and width of the abdomen in the fish were 0.1292TL + 1.8768 mm ($R^2$=0.7935) and 0.183TL-5.9791 mm ($R^2$=0.8641), respectively. The injection point in the abdominal region avoiding organs was determined by calculating the center of gravity of the abdomen volume. This can be expressed as g (0.2759TL - 2.0965, 0.1295TL - 4.2325) on the basis of TL line coordinates. The injection point by the expressed coordinates had errors for the x and y axes as 12.15 mm and 8.28 mm, respectively. These were enough to use the algorithm to injection for the equipment. This automated method to determine the position of any part in the fish can also be used for other purposes, for example, intramuscular injection or auto-tagging of fish.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.18 no.6
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• pp.563-570
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• 1985

The main purpose of this study is to evaluate a revolving plate-type biofilter system for mass culture of eels (Anguilla japonica) based on the experimental rearing for 199 days. Water quality, growth efficiency of fish and effects of fish disease control were critically evaluated. The experiment was conducted in two different units, each unit consisting of a cement tank containing $20m^3$ of water. In unit A, a biofilter which includes 400 rotating undulated P. V. C. plates being 70 cm in diameter which rotates at 6 rpm and also 400 undulated P. V. C. plates fixed in the settling chamber of an area of $66{\times}62cm$. Water was continuously passed through the filter at a rate of 260 l/min., and supplemental water was added to the fish tank at a rate of $4m^3$ a day. In unit B, the biofilter has 400 P. V. C. plates being $66{\times}62cm$ each was installed in the settling tank. The results gained from the experimental rearing for 199 days from April 21, 1984 to November 5, 1984 are as follows. In the growth experiment, the weight of fish in unit A increased from 3.0 kg to 815.6 kg, while in unit B, from 3.0kg to 416.0kg. During the period of the experiment, in the both units the fish grew at an acceptable rate at the temperature at which they were held. Observing every aspect of eel culture, including growth rate, disease control and water quality, unit A appears to have adventages over unit B, which makes it particuraly attractive in intensive recirculating fish culture system. It was further observed that certain parasites such as Trichodina sp. and Costia sp. could easily be controled by appling 4 ppm of $KMNO_4$.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.17 no.1
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• pp.1-6
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• 1981

The selective response of the sea bass, Lateolabrax japonieus and the gray rock cod, Sebastes inermis to the colored twines was studied in a white tiled aquarium C400LX60WX70H em), by use of Y -maze made of gray plastic plate. Anyone of the different colored twines, white, black, blue, yellow and red, was strung crosswise on a rectangular frame which was mounted to one of the two outlet ends of Y -maze, and another colored twine was used to the other end of the Y -maze. In each trial, a fish was guided toward the inlet of the Y -maze to let the fish select either one of the two different colored twines. The results obtained are aS follows: 1. Sea bass preferably selected the colored twines in a order of white, blue, yellow, black and red with significant difference. 2. Gray rock cod showed little difference in selecting colored twines even though the fish selected white one a little more frequently.

• ALGAE
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• v.26 no.4
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• pp.317-325
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• 2011

Five benthic species of the genus Gambierdiscus (Dinophyceae) were observed for the first time in the coastal waters of Pakistan, Northern Indian Ocean. The morphology of the epiphytic, ciguatera-related toxic species G. toxicus, G. belizeanus, G. polynesiensis, G. australes and G. cf. yasumotoi are presented here, described by the Kofoid system of thecal plates Po, 3', 7", 6c, 8s, 5"', 1p, 2"" with differences in cell shape, cell size, plates, pores around the apical pore plate by using light and scanning electron microscopy. The occurrence of these potentially toxic dinoflagellate species in Pakistani coastal areas of Manora Channel and Balochistan during high temperatures of 28-$32^{\circ}C$ is cause of concern for human health impacts from ciguatera fish poisoning.

• Food Science of Animal Resources
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• v.39 no.3
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• pp.355-370
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• 2019

The present study aimed at evaluating effects of traditional sauce type and storage time on shelf-life and flavor compounds of marinated pork cooked by Sous-Vide method. Five different traditional sauces (Meju soy sauce, Brewed soy sauce, Fish-soy sauce, Ishiru fish sauce and Anchovy fish sauce) purchased from Asian countries were used. After marination with the sauces, polyvinylchloride film bags containing the marinated pork samples were cooked using Sous-Vide method for $55^{\circ}C$ for 5 h and $60^{\circ}C$ for 30 min, and were then stored for 8 wk at $10^{\circ}C$. Results showed that the pork samples marinated with the sauces retarded the growth of total plate counts (TPC) during storage. At $8^{th}$ wk storage, TPC counts were significantly lower in all samples marinated with the sauces compared to control (p<0.05). Lipid oxidation level was significantly lower in the T2 (Meju soy sauce) and T6 (Anchovy fish sauce) compared to those of T3 (Brewed soy sauce) and T5 (Ishiru fish sauce) or control after 8 wk storage (p>0.05). Forty volatile flavor compounds were detected from the control and marinated samples at $4^{th}$ wk of storage. The pork marinated with Anchovy fish sauce presented significantly higher amounts of importantly pleasant flavor compounds such as; pyrazines and sulfurcontaining compounds than those marinated with other remaining sauces and control. It is concluded that the marination with Anchovy fish sauce partly improved the shelf-life and increased amounts of pleasant flavor compounds of Sous-Vide cooked pork products during storage in comparison to the other remaining sauces.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.32 no.3
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• pp.241-248
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• 1996

The relationship between width of line target and distance at the limit of discrimination was examined by means of the behavioral method, for filefish Stephanolepis cirrhifer from 11 to 15cm body length. Target distance was distance from beginning of partition board to target plate, and was varied from 50cm to 200cm. The target plate was made of white acrylic resin with a vertical black line in the center. The width of line target was varied from 0.2mm to 8.0mm. Fish were trained to respond to a line target and the width of line target reduced until the minimum width required to elicit a response was established. Rate of success was expressed as the percentage of target choices in 90 trials. The line acuity of filefish was found to be 0.58 at a target distance of 50cm. The rate of success decreased slowly as line target width decreased from 8.0mm to 1.5mm, and decreased suddenly for target widths less than about 1.5mm. The width of the line target D(mm) at the limit of discrimination was shown to be an exponential function of the target distance L(cm) as follows : D=exp(9.947$\times$$10^-3$.L+0.146)

• Journal of the Korean Society of Food Culture
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• v.20 no.6
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• pp.668-674
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• 2005

This study was carried out to investigate preference and perception of seafood among soldiers on cook's duty in military meal service. 58.9% of the respondents answered that they liked seafood and the major eating place were in their home(48.0%) and in the restaurant(40.4%). The favorite seafood cooking methods turned out to eat as raw fish, to grill, to stew, to fry in order. In comparison with the meat dishes, seafoods were considered superior to meat in nutritional value but evaluated inferior to meat in the aspects of sanitation and tasteless problem. 32.9% of the respondents answered they liked seafood dishes in military meal service and they disliked them because of taste or cooking method of the seafood. They liked fried or grilled seafood in military meal service. The plate waste amounts of the seafood menu were more than half in almost every surveyed menu and reasons for plate waste were fish smell and taste problems. The difficulties of cooking seafood in military meal service were breaking down of seafood during cooking and complexity of cooking. They scored seafood higher than average in nutrition, taste, diversity of cooking method and aspect of health. On the basis of the results above, introducing diverse cooking methods and menu are suggested and education of cooking skills and development of cooking facilities are needed in military meal service.

• 한국기계연구소 소보
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• v.4 no.2
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• pp.49-63
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• 1982

In this paper, a classical gust problem is treated by using the numerical lifting¬-surface theory to verify the effect of gust-a sudden fluctuating fluid velocity around an object, which is normal to the main stream direction-on the hydrody¬namic forces, especially the mean thrust in upstream direction, acting on the two¬-dimensional flat plate. In this case, the mean thrust wholly resorts to the leading edge suction, and it is the same situation to the case of the heaving plate in uniform flow. The ph¬enomenon of leading edge suction is very important for the flapping propulsion of animals, typical to fish and birds, and can be related to the prediction of the hydrodynamic forces acting on marine propellers operating in gustlike wakes of ships. The results of this paper can be easily superposed to those of the reference [1J in order to solve the problem of the two-dimensional oscillacting plate in gust

• Conservation Science in Museum
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• v.12
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• pp.35-45
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• 2011

To keep relics excavated in the era of the Japanese Colonist's rule in the Korean Peninsula in order, the National Museum of Korea selected some of horse strap pendants (Haengyeob) that were excavated from Seobongchong, Sikrichong and Geumryeongchong, and it investigated conservation and production technique. The horse strap pendants selected were classified into three, that is to say, Oval and fish-tail shape, heart shape and atypical: At the results of microscopic observation, XRF and SEM-EDS analysis, base plate was made of iron, and top plate as well as pattern plate was made of iron, copper and silver. Both Oval and fish-tail shape and heart shape horse strap pendants had horse strap pendants having same production technique and sizes at all of three ancient tombs were made of iron and copper. The gold layer of horse strap pendants except the atypical one having no gold layer were made by amalgam gilding.

• Food Science and Preservation
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• v.31 no.2
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• pp.210-217
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• 2024

This study aimed to compare the quality of smoked fish products processed with liquid smoke with and without pre-cooking when stored at room temperature (25℃) for 0, 2, 4, and 6 days. The observations included moisture content, water holding capacity, color, and total plate and mold counts. The treated samples were also analyzed for polyhydroxyaromatic hydrocarbons (PAHs) at day 0. The study found that the pre-cooked products had a lower moisture content (55.1%) than the control (59.9%) during storage. Additionally, the pre-cooked product had a higher water holding capacity than the control. The TPC value indicates that the pre-cooked product meets the Indonesian standard for smoked fish up to the 2nd day of storage, whereas the control product only meets the standard on day 0. However, the total mold of the control products meets the Indonesian standard until the 2nd day of storage, while the pre-cooked products only meet the standard on day 0. The pre-cooked product had a higher lightness value (L^*) than the control. The analysis of polyhydroxy aromatic hydrocarbon (PAH) showed that the pre-cooking process did not affect the concentration of PAH.