• Korean Journal of Fisheries and Aquatic Sciences
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• v.46 no.3
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• pp.282-286
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• 2013

This study was conducted to compare extruded pellets (EP) and soft extruded pellets (SEP) with a raw fish-based moist pellet (MP) diet on the growth and flesh quality of Korean rockfish Sebastes schlegeli. Three groups of 20,000 fish (initial mean weight 133 g) per net-cage ($6{\times}12{\times}7m$) were fed commercial EP, SEP or MP for 16 months. The survival of fish fed SEP was higher than those of fish fed EP or MP. The highest growth performances were observed in the mean weight gain, total weight gain, and feed efficiency of fish fed MP, followed by those fed EP and SEP. Among the fish fed on extruded pellets, the total weight gain of fish fed SEP was higher than that of those fed EP, while fish fed EP grew faster than those fed SEP. No notable differences in body composition, sensory scores or textural properties of the dorsal muscle were observed in fish fed on EP, SEP or MP. Thus, it is suggested that extruded pellets, rather than raw fish-based moist pellets, could be fed to Korean rockfish without compromising flesh quality.

• The Sea:JOURNAL OF THE KOREAN SOCIETY OF OCEANOGRAPHY
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• v.26 no.3
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• pp.277-289
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• 2021

Among various data types obtained from the ocean, the quality controls for abiotic data collected from chemical, physical, and geological field surveys haves already been partially established. Due to the difficulties in standardization of the data collections and basic analyses, however, the quality controls of biotic data are in its early stage. For marine fish, the necessity of quality control is more demanded due to the wide range of data usage, but there are currently no consistent quality control guidelines because of the diversity and scope of data types derived from species-specific and age-specific information throughout various habitats. In this paper, we provide examples of marine fish data utilization and also show methods of the marine fish data collection, limitations of the data collection methods, and suggestions for improving the marine fish data quality. We hope this paper will help to establish the direction of quality control for marine fish data from both fishery-dependent and fishery-independent surveys in Korea in the near future.

• Analytical Science and Technology
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• v.35 no.6
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• pp.267-273
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• 2022

In this study, a quality evaluation was conducted to change the sell-by date of fish cakes to the use-by date. For product quality evaluation, storage conditions were set at 5, 10, and 15 ℃, and five tests of pH, acid value, volatile basic nitrogen, bacterial count, and coliform group were performed. As a result of the experiment, the quality safety limit period of fish cakes stored at 5 ℃ was 43 days, that of fish cakes stored at 10 ℃ were 30 days, and that of fish cakes stored at 15 ℃ was 7 days. Among the five test items used for quality evaluation, the quality-limit indicators were acid value, number of bacteria, and coliform groups. The index that determined the quality safety-limit period under the three storage conditions was the bacterial count. The sell-by date of the fish cake used in this experiment was 10 days. However, through quality evaluation, the use-by date at 10 ℃ was 28.5 days, which was calculated by multiplying the 30 days; the quality limit period, by a safety factor of 0.95. However, this study conducted a quality study on one item of fish cakes from a single company, and it was difficult to use the quality safety-limit period and use-by date set in this study universally. To change the sell-by date to the use-by date, extensive quality research on various products will be required. If this system is well established, it can help reduce food waste through proper consumption of food, and consumers will be able to consume food with confidence.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.6
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• pp.738-745
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• 2005

This study was conducted in order to promote the utilization of fish meat paste added mulberry leaf powder(EPM) as food. The tested concentrations of mulberry leaf powder were 0, 0.1, 3, 0.5 and Ito The weight of the fish meat paste with FPM was heavier than the control(p<0.001). Oil absorption was the highest in the one with $0.3\%$ mulberry leaf powder, The It a and b values of the fish meat paste were decreased as increasing the concentration of mulberry leaf powder in Hunter color value(p<0.001). Good flexibility was shown not only in the control but also in the one with FPM in folding test. In texturometer test, the hardness was increasing, but the cohesiveness, springiness, gumminess, and brittleness were decreasing in according to increasing the concentration of mulberry leaf powder. In sensory evaluation, color and oily taste were getting higher as increasing the concentration of mulberry leaf powder. The fish meat paste added with $0.5\%$ mulberry leaf powder showed the highest acceptance scores in flavor, texture and overall quality. The result suggest that mulberry leaf powder can be applied to fish meat paste for both quality and functionality.

• Korean journal of food and cookery science
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• v.26 no.4
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• pp.428-433
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• 2010

The aim of this research was to determine the relationship between quality of puffer fish and soak time in maturing water. This research used the cutting cranial nerve method, which is called the MSK method. The data was analyzed using the SPSS program. Based on salinity analysis result, both moisture content and pH were measured after 20 min of soaking. As the salinity of the maturing water increased, the moisture content initially decreased then increased once the salinity was greater than 3%. However, the concentration of the maturing water did not influence the pH level. The texture properties were measured to assess the effect of soak time in the maturing water. Hardness of the sample was highest (3.99) at 20 min, and cohesiveness also showed a maximum value (0.26) at 20 min. Gumminess and chewiness were highest 1.04 and 4.09, respectively, when the fish was matured for 20 min. Sensory properties were evaluated, and springiness, umami flavor, texture, and overall preference were highest at 20 min of soak time. The results showed that maturing the puffer fish for 20 min provided the best quality of texture and sensory characteristics for the fish.

• Korean Journal of Human Ecology
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• v.22 no.1
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• pp.189-200
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• 2013

To encourage rice consumption, this study investigated the quality characteristics of fish cakes containing four different amounts (0%: control, 50%, 75%, 100%) of rice flour. The moisture and pH of fish cake dough and fat contents, color values, folding score, texture profiles and consumer acceptability of fried fish cakes containing rice flour were measured. There were no significant difference on moisture and pH of fish cake dough containing rice flour. There was significant decrease in terms of fat contents, folding score of the fish cakes with increasing rice flour(p<.05). While a and b values were increased, L value decreased significantly, as the ratio of rice flour increased(p<.05). Hardness, cohesiveness, gumminess and chewiness of fish cakes with rice flour decreased significantly (p<.05), but no significant difference in springiness. There were no significant differences in overall acceptance, appearance, flavor, color and taste between the control group and treatment groups(p<.05). Texture was decreased significantly as the rice flour increased(p<.05). This study suggests that adding fifty percent rice flour to fish cakes could be a good way to increasing rice flour without decreasing texture acceptability.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.6
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• pp.837-844
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• 2014

This study was conducted to promote the utilization of fish paste containing loquat leaf powder (LLP). The tested concentrations of LLP were 0, 3, 5 and 7%. The pH of samples ranged from 6.75 to 6.89, and moisture content ranged from 75.23 to 76.95%. The L values of samples decreased as the concentrations of LLP decreased, and a and b values increased. In the folding test, all test samples with AA showed good flexibility. In the texture meter test, hardness, strength, springiness, gumminess and chewiness increased according to increasing concentrations of LLP. In the sensory evaluation, fish paste prepared with 5% LLP was preferred over other fish pastes. These results suggest that LLP can be applied to fish paste for the purpose of high quality and functionality.

• Journal of the Korean Society of Food Culture
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• v.28 no.6
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• pp.657-663
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• 2013

This study analyzed fish paste containing Lagocephalus lunaris powder (LLP). The moisture, crude ash, crude protein, and crude lipid content of LLP were 6.21%, 1.03%, 74.50%, and 1.21% respectively. The tested concentrations of LLP were 0, 3, 5, and 7%. The pH of the samples ranged from 6.75 to 6.89, and moisture content ranged from 75.23% to 76.95%. The L values of the samples decreased as the concentrations of LLP decreased, and the a and b values increased. In addition, the folding test results in all test samples were "AA", indicating a good mean flexibility. In the texture meter test, the hardness, strength, springiness, gumminess, and chewiness increased according to increasing concentrations of LLP. In the sensory evaluation, the fish paste prepared with 5% LLP were preferred over other fish pastes. These results suggest that LLP can be applied to fish paste for substantially increasing its quality and functionality.

• Journal of the Korean Society of Environmental Restoration Technology
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• v.8 no.3
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• pp.43-52
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• 2005

Evaluations of the fish farm influences on stream water quality may provide basic informations on watershed management to reduce environmental impact due to fish farm development and to conserve stream water quality in forested watershed area. In this research influent, effluent water in the fish farm and stream water qualities around Mt. Baegun area were monitored seasonally for six years and the following results were obtained. Due to the increase of pH in effluent water from the fish farm it was believed that alkalization of stream water can be accelerated by large scale development of fish farms in the forested watershed area. Also, effluent water from the fish farm increase of EC higher than influent and stream water. As a result of regression analyses, pH, EC, DO, water temperature, total amount of cation and anion in influent and effluent water of fish farm show high significance.

• Korean Journal of Ecology and Environment
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• v.43 no.4
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• pp.459-470
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• 2010

In this study, we analyzed fish tolerance guilds in mainstems and tributaries of 65 streams and rivers arid their relations to water quality using dataset sampled from April to November, 2009. For the study, water quality parameters including biochemical oxygen demand (BOD), electric conductivity (EC), total nitrogen (TN), total phosphorus (TP), ammonia nitrogen ($NH_3$-N), nitrate nitrogen ($NO_3$-N) and phosphate phosphorus ($PO_4$-P) were analyzed in the laboratory and also tolerance ranges in 3 category fishes of sensitive, intermediate, and tolerant species with high abundance were analyzed. According to fish guild analysis, tolerant species was 58% of the total community and the proportion of omnivore species was 63% of the total, indicating a degradation of habitats and water quality. Water quality was shown typical longitudinal gradients from the headwater to the down-river; TN and TP increased toward the down-rivers except for the big point-source area and ionic contents, based on, electric conductivity showed same pattern. Tolerance guild analysis of 9 major species with high abundance indicated that sensitive groups had narrower tolerance range in the water quality than the groups of intermediate and tolerant species. In contrast, tolerant groups including Zacco platypus, Carassius auratus, and Opsarichthys uncirostris amurensis had wider tolerance ranges than the groups of sensitive and intermediate species. Thus, each group was evidently segregated from the tolerance levels. Principal Component Analysis (PCA) employed for the relations of water quality to fish species in each groups suggests that water quality had highest eigenvalues with fish species in the 1st axis of the PCA and nitrogen (TN, $NH_3$-N, $NO_3$-N) and phosphorus (TP) were key components differentiating three groups of sensitive, intermediate and tolerance guilds.