• The Korean Journal of Food And Nutrition
• /
• v.30 no.4
• /
• pp.742-748
• /
• 2017

This research aimed to improve the healthy properties of puffer fish broth, which has been utilized in Korean and Japanese food. Various healthy foods such as garlic, onion, mushroom, and cauliflower were added as ingredients to pufffer fish stock, and the antioxidative activity of each stock was measured by assaying the DPPH and ABTS radical scavenging activities, reducing power and amount of polyphenol. Shiitake was the most effective in increasing the antioxidative activity of puffer fish stock. The high antioxidative activity of shiitake mushroom seems to be correlated with the amount of polyphenol content in puffer fish broth. The antioxidant activities of puffer fish stock increased proportionally with increasing amount of added shiitake, which in turn was due to the increased amount of total polyphenol in the stock.

• The Korean Journal of Food And Nutrition
• /
• v.30 no.4
• /
• pp.681-688
• /
• 2017

This study was conducted to investigate the effect of gelatin concentration and storage on color and texture of puffer fish stock jelly. Puffer fish stock jelly was prepared by adding various amounts (2.5~10 percent) of gelatin to puffer fish stock. Color changes of puffer fish sstock jelly were also investigated during storage at $4^{\circ}C$ and $25^{\circ}C$ with varying amount of gelatin (2.5~10.0 percent). Regardless of storage temperature, the L values of puffer fish stock jelly were slightly increased, while a values of the stock jelly were negatively decreased during storage. However, L and negative b values were decreased with increasing gelatin concentration, whereas a values were increased negatively with increasing gelatin concentration. The texture profiles of puffer fish stock jelly such as hardness, springiness, cohesiveness adhesiveness, chewiness and brittleness were determined during storage at $25^{\circ}C$ and $4^{\circ}C$ at various intervals. The hardness, chewiness and brittleness were increased during storage at $25^{\circ}C$ for four days, while those of springiness and cohesiveness were decreased during storage. However, the values of all textural parameters were increased with increasing gelatin concentration in puffer fish stock jelly. Patterns of textural parameters of puffer fish stock jelly stored at $4^{\circ}C$ were practically identical to those stored at $25^{\circ}C$.

• Culinary science and hospitality research
• /
• v.13 no.4
• /
• pp.293-304
• /
• 2007

Using the high-pressure heating extraction process suitable for mass-production, crab stock(CS), red crab stock(RCS) and fish stock(FS) were manufactured and their quality and organic features were compared. The results are as follows. In mineral content, the content of essential amino acids, the content of delicious amino acids and preference, CS and RCS were rated higher than FS, and especially RCS had the most abundant essential amino acid content and had the highest rating in organic evaluation. Also, in terms of cost, RCS was more economical than regular CS, which is relatively expensive. Therefore, it is believed that replacing fish bones with RCS in making stock will be more cost-saving and have higher preference.

• The Journal of Fisheries Business Administration
• /
• v.43 no.1
• /
• pp.1-9
• /
• 2012

Based on Clark and Munro's theory of dynamic optimization between fishery resources and production, this study is aimed to take an empirical analysis of optimal production level to the Danish Seine fishery under the sandfish stock rebuilding plan. For empirical analysis, it examined the optimal fish stock size, production and fishing effort levels and it also made an additional evaluation of optimal production changes on main variables by sensitivity analyses. When a 4% of the discount rate is assumed, the optimal sandfish production of Danish Seine fishery would be 3,049 t, and the sandfish optimal stock size is evaluated to be 19,016 t. In addition, the optimal fishing effort is estimated to be 4,368 days. Accordingly, to achieve the optimal production level, current fishing efforts should be reduced while the fish stock size should be increased up to the optimal level.

• Journal of the Korean Society of Fisheries and Ocean Technology
• /
• v.52 no.3
• /
• pp.220-231
• /
• 2016

Yield-per-recruit (YPR) analysis is used to provide management guidance for the efficient use of a fish cohort. However, the individual fish price per unit weight of small yellow croaker (Larimichthys polyactis) or hairtail (Trichiurus lepturus) increases dramatically by size in Korea. Therefore, age-based production value-per-recruit (PPR) analysis has recently been developed (Zhang et al., 2014). Since age determination requires a substantial amount of money and time and it is even impossible for some fish species, it is difficult to obtain age information to apply the age-based PPR model. Thus, we attempted to develop an alternative method, which uses length data rather than age information, called the length-based PPR analysis. The results revealed that length-based PPR analysis was much more conservative for stock management than the YPR analysis. Furthermore, the PPR analysis was more economically beneficial than the YPR analysis, which can prevent the fish stock from the economic overfishing. In conclusion, the length-based PPR analysis could be a proper approach for stock assessment in the case that the individual fish price per unit weight increases dramatically by size, and this analysis is useful to obtain vital management parameters under data-deficient situation when traditional stock assessment methods are not applicable.

• Culinary science and hospitality research
• /
• v.15 no.3
• /
• pp.213-224
• /
• 2009

The present study analyzed the sensory characteristics of fish stock, which is the base of seafood sauce, such as moisture, ash, pH, mineral, free amino acid and sensory properties according to the additions of white wine in order to improve its taste and nutrition using its effect on the minerals and free amino acid of fish bones. As white wine was added more, water and ash contained in fish bones increased and pH decreased. When 11.5% of white wine was added, minerals such as calcium, potassium and magnesium showed the highest contents; and when 7.7% of white wine was added, sodium and phosphorus showed the highest contents. The total amount of free amino acid and general acceptance were highest when 7.7% of white wine was added. The results of this study as presented above suggest that 7.7% of white wine is most appropriate in preparing fish stock.

• Journal of Fisheries and Marine Sciences Education
• /
• v.16 no.1
• /
• pp.99-109
• /
• 2004

This study analyzed the multivariate impacts of subsidies on the sustainability of fish stock using a dynamic bioeconomic modeling and fisheries resources economic approaches for understanding impacts of a subsidy on the sustainability of a fish stock. According to the results of analysis, the conclusion of former studies is true only there are imperfect control of fishing effort and enforcement under management rerime and under open access. However, if there are perfect control of effort and enforcement, the subsidies do not give any negative impacts on the sustainability of fish stock. Further, if even so-called bad subsidy is also provided necessarily in response to the condition of fishing industry and the characteristic of fishermen, it can give positive impacts on fishing income by which fishermen can improve their fishing condition.

• Journal of Fisheries and Marine Sciences Education
• /
• v.18 no.2
• /
• pp.164-171
• /
• 2006

kochukaru (chili powder) and various vegetables. As its main ingredient, fresh or sea-water fish is cut into several pieces and boiled with ground beef and green vegetables such as watercress as well as garland chrysanthemum. In addition, onion, radish, chilies, crown daisy, garlic and some times, pumpkin and bean curds are added to the mixture to absorb the kochujang which is the base flavor of this dish. It is then seasoned with kochukaru, garlic, soy sauce and if needed, more kochujang to suit everyone's taste buds. Restaurants that offer this dish often allow you to select your fish from a tank. Many specialty seafood restaurants have several tanks from which you may choose a fish. Popular fish for this dish may include Korean rockfish, flounder, yellow corvina, codfish, croakers, pollacks, and even fresh water fish like carp and trout. In addition, other shell fish such as crabs, clams and oysters can be also added to this soup to compliment and enhance its spicy but refreshing flavor. This soup is one of Korean's most popular dishes while drinking soju. If you order sushi or sashimi, the soup is made from the left-over parts of the fish. The objective of this study is to determine a standardized recipe of Maeun-Tang and to investigate consumption so as to increase its intake opportunities for consumers through its development. Fish species used in Maeuen-Tang's recipes were flounder, Korean rockfish and other fish. Onion, radish, chilies, crown daisy, garlic and some times, pumpkin and bean curds were added to the mixture to absorb the kochujang which is the base flavor of this dish. Most of the stock used in Maeuen-Tang's recipes is pure water, fish stock and vegetable stock, 1.0-1.5 Korean rock fishes and 0.5-1.0 flounders, with its head and bone, which were used in 3-4 portions of Maeun-Tang. Most of the seafood restaurants used seasoning which didn't age and was made by the restaurant. The cooking equipment used in the Maeuen-Tang's recipes were a cook-port and earthen bowl.

• Journal of Ocean Engineering and Technology
• /
• v.15 no.1
• /
• pp.36-44
• /
• 2001

To predict the influence on fish stocks which were caused by environmental change in the fishing ground of shallow sea areas, we have developed the Shallow-Sea Ecological Model(SSEM) which that focuses on living organisms, especially fish and benthos. By applying the SSEM in the Seto-Inland Sea of Japan, we have simulated another aspect of influence on fish stocks that was caused by oxygen deficient water mass and nutrient loads. From the simulated result of the fish stocks, it was indicated that the stock of fish and benthos has shown a relative difference between the western sea and the eastern sea in the Seto-Inland Sea. According the to prediction, results of fish stocks that were caused by oxygen deficient water mass, it was estimated that the pelagicfish stock increases about 6 %, whereas the stocks of demersalfish and benthos decreases about 30% and 70%, respectively. On the other hand, it seemed that there was an increased in the fish stocks of demersalfish and benthos in the eastern sea of Seto-Inland Sea by nutrient loads reduction.

• Ocean and Polar Research
• /
• v.23 no.3
• /
• pp.285-290
• /
• 2001

The strength of juvenile black rockfish, Sebastes schlegeli, raised in different hatcheries for wild stock enhancement was evaluated in terms of resistance to an anesthetizing agent, tricaine methane-sulfonate (MS-222), and exposure to drying. The working dosage of MS-222 varied significantly with fish size and hatchery population. Smaller fish were less resistant to the chemical than larger ones. MS-222 effects also differed with fish growth history. The fish cultured in embanked populations showed stronger resistance, earlier recovery, and lower mortality, compared to those cultured in land-based tanks or collected from wild stocks. Similar results were seen in juveniles challenged to dry exposure. These results suggest that an embanked population of black rockfish is more resistant to anesthetic stress, expressed as anesthesia recovery and mortality, and that this population is healthier than others.