• Title/Summary/Keyword: Fish Plate

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Study on the Production and Management of Aquatic Animal : Application of ELISPOT-Assay for the Detection of Antibody Secreting Cells in Flounder, Paralichthys olivaceus (수산생물의 생산과 관리에 관한 기초연구 : ELISPOT 기법을 이용한 넙치의 항체생성 세포분석)

  • HA Jai Yi;PARK Jun-Hyo;KIM Myoung Sug;CHUNG Joon-Ki;JEONG Hyun Do
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.32 no.4
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    • pp.420-426
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    • 1999
  • We examined the immune response in flounder, Paralichthys olivaceus, with immunization of formalin killed Edwardsiella tarda as an antigen. The ELISPOT-assay (enzyme-linked immunospot assay) was optimized technically and applied to count the number of total and specific antibody secreting cells (TASC and SASC) in lymphocytes of different lymphatic organs. Incubation of lymphocytes on 96 well plate for more than 2.5hrs came out enough time in ELISPOT-assay for counting the antibody secreting cells in the anterior kidney and spleen. However, too much of plate-coated antigen or rabbit anti-flounder immunoglobulin for SASC or TASC counting, respectively, was appeared to decrease the sensitivity of the assay system. Specificity of the system was also confirmed by the absence of TASC in lymphocytes treated with cycloheximide to prevent protein synthesis. The peak numbers of SASC appeared at wk 3 post immunization after that there was a sharp decrease and reached to almost zero at wk 7. In the spleen and kidney, the timing and numbers of SASC on peak response were concurrent without preferential organ distribution. The specific antibody level in the sera increased rapidly between wk 2 and 3 after immunization, i.e. like the specific cellular response found with ELISPOT-assay on that period, However, the remained high level of specific serum antibody from wk 5 after immunization until the end of experiment was clearly distinguishable from the kinetics of SASC response decreased sharply.

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Processing of Water Activity Controlled Fish Meat Paste by Dielectric Heating 1. Formulation and Processing Conditions (내부가열을 이용한 보장성어육(고등어) 연제품의 가공 및 제품개발에 관한 연구 1. 원료${\cdot}$첨가물의 배합 및 가공조건)

  • LEE Kang-Ho;LEE Byeong-Ho;You Byeong-Jin;SUH Jae-Soo;JO Jin-Ho;JEONG In-Hak;JEA Yoi-Guan
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.17 no.5
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    • pp.353-360
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    • 1984
  • As an effort to expand the utilization of mackerel which has been thought disadvantageous to processors due to the defects in bloody dark color of meat, high content of lipid, and low stability of protein, and to develope a new type of product, so called, preservative fish meat paste, the processing method was studied in which dielectric heating was applied by means of cooking, pasteurization, dehydration, and control of water activity. The principle of this method is based on that dielectric heating can initiate a rapid dispersion or displacement of moisture in the meat tissue so that the level of water acivity can be controlled by dehydration with hot air meanwhile the product is cooked, pasteurized, and texturized. And the product is finally heated with electric heaters and vacuum sealed to stabilize water activity and storage stability. In present paper, a formula for preparing the fish meat-stach paste, the conditions of dielectric heating and dehydration, shape and size of the product, and other parameters were tested to optimize the process operation. A formula of the fish meat-starch paste to provide proper textural properties and water activity was $10\%$ starch, $1.5\%$ salt, $3\%$ soybean, $0.6\%$ MSG, $2\%$ sucrose, and $3\%$ sorbitol against the weight of fish meat. A proper shape and size of the product to avoid foaming and case hardening during heating was sliced disc of 8 cm $diameter{\times}0.8$ cm thickness or $10{\times}10$ cm square plate with 1.0 cm thickness. The disc shape was recommended because it resulted more uniform heating, minimum foaming and case hardening. And it was also advantageous that disc was simply provided when the fish meat disc was stuffed in the same, solidified in boiling water for 2 to 3 minutes, and sliced. Condition of dielectric heating was critical to decide the levels of sterility, water activity, and textural property of the product. The temperature at the center of the meat disc slices was raised up to $95^{\circ}C$ in 1.5 minutes so that continuous exposure to microwave caused expanded tissue and hardening ending up with a higher water content. Heating for 5 to 6 minutes was adequate to yield the final water activity of 0.86 to 0.83(35 to $40\%$ moisture). It is important, however, that heating had to be done periodically, for instance, in the manner of 2.0, 1.5, 1.5, and 1.0 minute to give enough time to displace or evaporate moisture from the meat tissue. The product was dehydrated for 2 to 3 minutes by hot air of $60^{\circ}C$, 3 to 5m/sec and finally exposed to electric heaters for 5 to 6 minutes until the surface was roasted deep brown. These conditions of heating and dehydration resulted in a complete reduction of total plate count from an initial count of $5.3{\times}10^6/g$ to less than $3{\times}10^2/g$. General composition of the product was $40.1\%$ moisture, $20.8\%$ protein, $17.4\%$ lipid, $16.2\%$ carbohydrate, and $5.5\%$ ash. Textural properties revealed folding test AA, hardness 42, cohesiveness 0.53, toughness 4.6, and elasticity 0.8.

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Root cause analysis of sticking in hydraulically actuated multi-disc friction clutch for ship propulsion (선박 추진용 유압작동식 다판 마찰클러치 고착현상 고장탐구)

  • Jeong, Sang-Hu;Kim, Jeong-Ryeol;Shin, Jae-Won
    • Journal of Advanced Marine Engineering and Technology
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    • v.41 no.4
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    • pp.330-336
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    • 2017
  • This study performs a root cause analysis of the sticking that occurs in the hydraulically actuated wet type multi-disc friction clutch in a ship's diesel engine propulsion system that uses rubber elastic coupling. The fishbone method was used to study the sticking through dismantling investigation of the reduction gear and clutch, investigation of the components, and onboard system tests including nondestructive testing. The friction plate sticking is caused by the slip due to friction heat resulting from the leakage of control oil through cracks in the assembled hollow shaft. The friction plate cooling oil also leaks simultaneously through the crack, and partial sticking occurs due to the hot spots in the friction plates. These are caused by insufficient amount of cooling oil due to oil leakage.

Effects of freezing-storage temperature on the shelf life of mackerel fish (냉동 저장 온도가 고등어의 저장성에 미치는 영향)

  • Joo, So Young;Park, Jeong Ah;Hwang, Hyun Jung;Kim, Seo Jin;Choi, Jeong In;Ha, Joo Young;Cho, Mi Sook
    • Korean Journal of Food Science and Technology
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    • v.48 no.6
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    • pp.536-541
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    • 2016
  • The purpose of this study was to evaluate changes in the quality characteristics of mackerel fish fillet under freezing storage conditions. The changes in product quality were determined by measuring pH, volatile basic nitrogen (VBN); thiobarbituric acid (TBA), lightness ($L^*$), redness ($a^*$), yellowness ($b^*$) values, shearing force, and microbiological evaluation (Total Plate Count, TPC) during 21 days of storage at -20, -5, and $-1^{\circ}C$, and their shelf-lives were established. TPC as an effective quality indicator was used to estimate the shelf-life via linear regression analysis. The TPC increased steadily with increasing storage periods at every temperature (p<0.05) and showed a significant relationship with temperature at $-1^{\circ}C$ (r=0.949), $-5^{\circ}C$ (r=0.919), and $-20^{\circ}C$ (r=0.905). Therefore, based on TPC, the shelf life of the mackerel fillet was noted to be 32 days when stored at $-1^{\circ}C$, more than 51 days when stored at $-5^{\circ}C$, and about 2 months when stored at $-20^{\circ}C$.

Satisfaction Survey of Training to Prevent Marine Accidents on Hydraulic Clutch in Small Ships (소형선박 유압클러치 장치의 해양사고 예방 교육 만족도에 관한 조사)

  • Kim, Young-Un
    • Journal of Fisheries and Marine Sciences Education
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    • v.26 no.5
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    • pp.966-978
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    • 2014
  • Currently, majority small ship's clutch for power transmission to propeller relies on multi plate hydraulic clutch regardless its size. Most of the small ships do not have a spare equipments of clutch. Furthermore, many ship engineers do not have an ability as well as enough experience to solve this problem related to the hydraulic clutch during the voyage. Therefore, any small problems cause many serious marine accidents. Once the clutch has problem, almost of all ships can not sail by itself anymore and it must be towed by salvage boat, maritime police ships, or fish guidance boat etc. In this case, all the accidents will be categorized as a marine accident and they all need to go through marine accident court inquiries. In this study, an understanding of each crew on hydraulic clutch system has been profoundly measured. Furthermore, the knowledge on an emergency navigation protocol of each crew has been also profoundly checked. Additionally, various surveys on hydraulic clutch classes has been performed and its satisfaction of crews on this topic have been carefully checked based on various feedback from students who took these courses. All of the above data from this study will be used to reduce marine accidents in current marine industry.

Studies on disease of catfish(Silurus asotus) in Korea Pathology of skin ulcerous by A. hydrophila (한국산메기(Silurus asotus)의 질병에 관한 연구)

  • 한규삼;최인열;배정준;김영길;이근광;김영진
    • Korean Journal of Veterinary Service
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    • v.16 no.2
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    • pp.103-110
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    • 1993
  • The Aeromonas strains were isolated from diseased cultured catfsh (Silurus asotus) in the ponds near by Gochang of Chunbuk. The present isolates were identified as A. hydrophila based on their biological and biochemica1 characteristics. The isolates of A. hydrophila were named GC-1, GC-2, GC-3, GC-4 and GC-5, Five strains were grew optimally at temperatures $35^{\circ}C,$ pH 7.5 and in 0.5 to l% NaCl. This bacterium(GC-1) was injected into health catfish in order to prove the causative agent of ascites and haemorrhagic ulcers. The symptoms in cat fish infected by this challenge method were observed to be very similar to the symptoms of a natural infection, but controls did not show any abnormal symptoms during the experimental period. At 24 post-injection, the red spot developed around the injection site and the haemorrhagic ulcers was extended near the gill and ventral fin. Five strains were tested for drug sensitivity by plate method. All strains were sensitivity to gentamicin and resistant to penicillin, streptomycin and tetracycline.

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Quantitative Cell Count of Vibrio vulnificus Cells Based on MPN-PCR Method (MPN-PCR 방법을 이용한 Vibrio vulnificus 균수 정량분석)

  • Jang, Yu-Mi;Park, Seul-Ki;Jeong, Hee-Jin;Lee, Jang-Won;Yoon, Yohan;Park, Kwon-Sam;Shin, Il-Shik;Kim, Young-Mog
    • Journal of Food Hygiene and Safety
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    • v.33 no.5
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    • pp.412-415
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    • 2018
  • The objective of this study was to establish a quantitative count method of Vibrio vulnificus cells. Plate count method is often used to count the number of V. vulnificus cells using thiosulfate citrate bile salts sucrose (TCBS) agar plate. However, this method is unsuitable for counting V. vulnificus cells due to growth inhibition and cell injuries in TCBS medium. In this study, we suggested a most probable number-polymerase chain reaction (MPN-PCR) method using alkaline peptone water medium for the quantification of V. vulnificus. This MPN-PCR method showed 2 log higher cell number than TCBS agar plate method. Similar results were also found in the control using, Luria-Bertani agar containing 2% NaCl. Thus, this MPN-PCR method can be used a sensitive method for quantitative count of viable V. vulnificus cells in fish and shellfish samples.

Study on the Midwater Trawl Available in the Korean Waters ( V ) - Opening Efficiency of the Otter Board with a Large Float on the Top - (한국 근해에 있어서의 중층 트로올의 연구 ( V ) - 전개판에 대형 뜸을 달았을 때의 전개성능 -)

  • Lee, Byong-Gee;Kim, Min-Suk
    • Journal of the Korean Society of Fisheries and Ocean Technology
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    • v.24 no.2
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    • pp.78-82
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    • 1988
  • Near sea trawlers of Korea sometimes catch pelagic fishes like file fish by using midwater trawl gear even though usually catch bottom fish. It is reasonable to use the specific otter board as well as specific net in bottom trawling and in midwater trawling respectively. But, the trawlers are so small ranging 100 to 120GT, 700 to 100ps that it is very complicated to use different otter board for bottom trawling and for midwater trawling. The otter board for bottom trawling. is also used for the midwater trawling without any change even though the net is changed into the specific one. Although the otter board in the midwater trawling should be lighter than that for bottom trawling, to use otter board for bottom trawling directly for the midwater trawling without any change makes the net easily touch the sea bed and also make the horizontal opening of the otter boards be limited owing to the length of warp in the southern sea of Korea, main fishing ground of midwater trawling, which is 100m or so in depth. That is why the otter board for the midwater trawling should be made lighter than that in the bottom trawling, even if temporary. The authors carried out an experiment to achieve this purpose by attaching a large styropol float on the top of the otter board. In this experiment, underwater weight of the otter board was 630kg and buoyancy of the float was 510kg. To determine the depth and horizontal opening of the otter board, two fish finder was used. A transmitter of 50KHz fish finder was set downward through the shoe plate of otter board to determine the elevation of otter board from the sea bed, and a transmitter of 200KHz fish finder was set sideways on the starboard otter board to be able to detect the distance between otter boards. The obtained results can be summarized as follows: 1. The actual towing speed in the experiment varied 1.1 to 1.8 m/sec. 2. The depth of otter board was within 41 to 25m with float on the top and 45 to 26m without float in case of the warp length 100m, whereas the depth 68-44m with float and 74-46m without float in case of the warp length 150m. This fact means that the depth with float was 9-4% shallower than that without float. 3. The horizontal opening between otter boards was within 34-41m with float and 30-38m without float in case of the warp length 100m, whereas the opening was 44-50m with float and 37-46m without float in case of the warp length 150m. This fact means the opening with float was 10% greater than that without float in case of the warp length 100m, and 15% greater in case of the warp length 150m. 4. The horizontal opening between wing tips by using the otter board with float was 1m greater than by without float in case of the warp length 100m, whereas the opening by with float was 2m greater than by without float in case of warp length 150m. From this fact, it can be estimated that the effective opening area of the net mouth by using the otter board with float could be made 10% greater than by without float in case of warp length 100m, whereas the area with float 20% greater than by without float in case of warp length 150m.

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Characterization of Streptococcus parauberis isolated from cultured Olive flounder, Paralichthys olivaceus in the Jeju Island (제주도 양식넙치 (Paralichthys olivaceus)로부터 분리한 비 용혈성 연쇄구균의 동정)

  • Kang, Chul-Young;Kang, Bong-Jo;Moon, Young-Gun;Kim, Ki-Young;Heo, Moon-Soo
    • Journal of fish pathology
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    • v.20 no.2
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    • pp.109-117
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    • 2007
  • This study was performed to identity non hemolytic streptococcus from cultured flounder (Paralichthys olivaceus) with Streptococcosis in the Jeju island. The result of BIOLOGTM test was Streptococcus uberis that simility of 0.5 and 98% identified in MicroLogTM system (Release 4.05). Carbohydrate utility pattern was dextrin, N-acetyl-D-glucosamine, arbutin, maltose, maltotriose, D-cellobiose, D-fructose, D-mannose, α-D-glucose, D-mannitol, β-methyl D-glucoside, salicin, sucrose, D-trehalose, pruvatic acid methyl ester, mono-methyl succinate, glycerol. In addition hemolysis test for S. parauberis and were S. iniae hemolysis in BAP (Blood agar plate). Antibiotic test for S. parauberis were Ampicillin, Amoxicillin and Fluoroquinolone sensitivity. Mutiplex PCR assay were detected S. pauberis (718 bp), S. iniae (870 bp) L. garviae (1,100 bp). Dectected S. parauberis (718 bp) were result of 16S rRNA sequence identified with S. parauberis (Gene bank accession number X89967). All isolated S. parauberis that with bouned by one group. The result were S. pauberis that γ-hemolytic chain form cocci and negative reaction of catalase, Multiplex PCR assay were 718 bp amplicon size.

Evaluation of Sanitation Management Practices and Microbiological Quality of Foods in Kindergarten Foodservice Settings (유치원 급식의 위생관리 실태조사 및 미생물적 품질평가)

  • Lee, Joo-Eun;Choi, Kyung-Sook;Kang, Young-Jae;Kwak, Tong-Kung
    • Korean journal of food and cookery science
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    • v.28 no.5
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    • pp.515-530
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    • 2012
  • This research aims to audit foodservice sanitation management practices and to assess microbiological quality of foods and their food contact environments in kindergartens. Sanitation auditing was conducted in 10 kindergartens in Seoul, Gyeonggi, and Incheon areas to assess the levels of safety practices. Results revealed that the surveyed kindergartens scored 41.4 out of 100 points, on average. The average scores of each category were 6.4/11 (58.1%) for facilities sanitation, 4.2/12 (35.0%) for equipment sanitation, 2.4/10 (24.0%) for personal hygiene, 5.1/10 (51.0%) for food ingredients management, 6.0/17 (35.3%) for production process, 5.4/10 (54.0%) for environmental sanitation, 2.0/6 (33.3%) for kitchen utensils sanitation, and 2.2/6 (96.7%) for safety management. Microbiological quality of raw, prepared foods, personal sanitation (hands), environmental sanitation, and drinking water were assessed. Total plate counts (TPC) of the following menus exceeded the critical limit: seasoned leek (5 log CFU/g), cucumber (5.0 log CFU/g), panbroiled fish paste (TNTC at $10^4$), tangpyeongchae (5.3 log CFU/g), egg rolls (6.1 log CFU/g), panbroiled sausage (TNTC at $10^4$), and soft tofu pot stew (TNTC at $10^4$). Coliform which exceeded the standard limit were detected from seasoned leek (2 log CFU/g), cucumber (2.5 log CFU/g), panbroiled fish paste (2.0 log CFU/g), egg roll (3.8 log CFU/g), tangpyeongchae (4.0 log CFU/g), panbroiled sausage (2.3 log CFU/g), and soft tofu pot stew (3.7 log CFU/g). For seasoned foods (muchim), S. aureus ranged 2.2~2.9 log CFU/g. In food workers' hands, microbial profiles ranged 3.8~7.9 log CFU/hand for TPC, ND~4.5 log CFU/hand for coliforms, ND~4.7 log CFU/hand for S. aureus, and ND~5.3 log CFU/hand for Enterobacteriaceae. Microbiological profiles of food contact surface of knives, cutting boards, dish-clothes, and trays showed possibilities of cross-contamination. General bacteria were 2.1~4.5 logCFU/ml in 4 purified water samples and E. coli were found in the kitchen of one kindergarten. These results suggested that environmental sanitation management practices need more strict improvement: effective sanitation education methods and practices were strongly required, and more strict sanitation management for cooking utensils and equipment were required.