• Korean Journal of Fisheries and Aquatic Sciences
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• v.37 no.4
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• pp.259-268
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• 2004

Keeping qualities of crude proteases (CP) and fractionated proteases (FP) sedimenting with $30\~80{\%}$ ammonium sulfate from four kinds of fish viscera as a seafood processing waste were examined. Azocaseinolytic activlties (pH 6 and 8) of CP from anchovy (Engraulis japonica), mackerel (Scomber japonicus), bastard flatfish (Pararlichthys olivaceus) and red sea bream (Chysorphys major) were stable without activity loss at $4^{\circ}C$ for 7 months. Activities of NaCP (CP containing $30{\%}$ sodium chloride) on azocasein were approximately $30{\%}$ lower than those of CP. FP activities Increased 3.4-16.1 folds compared to those of CP and NaCP Powdered crude protease (PCP) and fractionated and powdered protease (FPP) containing various sugars (lactose, sucrose, glucose and dextrin) were prepared by freeze drying. Activities of PCP and FPP containing sucrose were higher and more stable than those of PCP and FPP containing other sugars at $30^{\circ}C$ for whole keeping periods. PCP and FPP from mackerel viscera showed the highest proteolytic activity among four kind of fish vlsceras. The Optimum conditions and stabilities of FPP from mackerel viscera were pH 9 and $50^{\circ}C$, and pH 5-10 and $20-45^{\circ}C$, respectively. The results of this study suggest that FPP from seafood processing waste may be used as processing aids.

• Journal of Korean Society of Water and Wastewater
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• v.26 no.5
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• pp.629-636
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• 2012

This study focuses on the feasibility of bio-gas production using anaerobic digestion by measuring methane generation and biodegradability through the BMP test of industrial organic wastes. Organic wastes consist of entrails of pigs and organic residues of rumen generated from slaughter houses, wastewater sludge from slaughter waste water, fish offal and residues of vegetables from public wholesale markets, and wastewater sludge from the process of wastewater treatment in paper mill. The cumulative methane production by BMP test ranges from 149.3 ml/g-VS to 406.6 ml/g-VS and this is similar to methane generation of the normal wastewater sludge and food waste. As a result of measurement of biodegradability, wastewater sludge (S1 ~ S4) is low, ranging from 27.1% to 58.9 % and organic residues of rumen (G1) is low at 49.6 %. In conclusion, it turned out that raising the hydrolysis by various pre-treatments is necessary in order to produce bio-gas by using industrial organic wastes.

• Journal of Energy Engineering
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• v.13 no.3
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• pp.228-233
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• 2004

This paper reports production of low-molecular weight carboxylic acids from the hydrothermal treatment of representative organic wastes and compounds with or without oxidant (H$_2$O$_2$). Organic acids such as acetic, formic, succinic and lactic acids were obtained. This result increased to 42mg/g dry waste fish entrails in the presence of H$_2$O$_2$. Experiments on glucose representing cellulosic wastes were also carried out, getting acetic acid of about 29mg/g glucose. Studies on temperature dependance of formation of organic acids showed thermal stability of acetic acid, whereas, formic acid decomposed readily under hydrothermal conditions. In general. results demonstrated that the presence of oxidants favored formation of organic acids with acetic acid being the major product.

• Journal of Environmental Health Sciences
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• v.27 no.1
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• pp.14-19
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• 2001

The physical and chemical transformation and reduction degree of food waste were investigated in a food waste reduction machine using thermophilic bacteria. The first operation of the reduction machine for grain, vegetables, fishes and flesh wastes proceeded during three weeks. The first and second reduction percentages of the wastes were 98.3% and 93.2%, respectively. The residue of food waste was composed of fruits, fish, and vegetables. The temperature distribution of the reduction machine ranged between 30 and 6$0^{\circ}C$ appropriate for growth of thermophilic bacteria. At initial stage the pH in the reduction machine decreased with organic acids produced, but increased as the organic acids decomposed by different thermophilic bacteria. In the reduction machine, the moisture content of the food waste was reduced from 80-90% to 10-20% after 24 hours, and the salinity of residue was 0.29% after the second operation. The degree of odor was most high between 2 and 4 hours.

• Korean Journal of Food Science and Technology
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• v.26 no.6
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• pp.683-689
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• 1994

With a view to utilizing effectively fish skin wastes from marine manufactory, a gelatin solution extracted from yellowfin sole skin was fractionated by precipitation with ethanol, and then the functional and physico-chemical properties for the fractionated gelatin were determined. Ethanol was added up to 50% of ethanol content to a gelatin solution extracted from yellowfin sole skin, then the mixture was left to stand at $0^{\circ}C$ for 12 hours. Finally, the precipitates were dried by hot-air ($40^{\circ}C$). The gel strength and melting point of a 10% gel of gelatin prepared from yellowfin sole skin by precipitation with ethanol has 322.4g and $23.3^{\circ}C$, respectively. The physico-chemical properties of the ethanol treated fish skin gelatin were superior to those of fish skin gelatin prepared without ethanol treatment. Besides, the functional properties of the ethanol treated gelatin were lower in solubility and higher in water holding capacity, oil binding capacity, emulsifying activity, emulsifying stability, foam expansion and foam stability than those of pork skin gelatin sold on market as well as gelatin prepared without ethanol treatment. It may be concluded, from these results, that the fish skin gelatin prepared by precipitation with ethanol can be effectively utilized as a human food by improving the functional properties.

• Fisheries and Aquatic Sciences
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• v.6 no.4
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• pp.194-202
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• 2003

Budgets for water, nitrogen, and chemical oxygen demand (COD) were determined in two 0.012 ha earthy-bottom ponds stocked with Israeli strain common carp at an initial stocking density of $20\;fish/m^3$. Total ammonia nitrogen (TAN) concentrations increased continuously but later decreased in pond A as a consequence of high nitrification. COD concentrations increased during the experimental period due to the accumulation of feed input. Nutrient budgets showed that feed represented $94-95\%$ of nitrogen input and about 99% of organic matter input. Fish harvest accounted for $40\%$ of nitrogen and organic matter input. Seepage and water exchange removed $15-17\%$ of nitrogen input but only $1-2\%$ of organic matter. Draining of the ponds removed $20-26\%$ of input nitrogen, mostly in inorganic forms, but removed only minus organic matter. Fish and water column respiration accounted for $39\%$ of organic matter input, and benthic respiration accounted for $7-12\%$ of organic matter input. No significant change of nitrogen and organic matter in both pond bottoms were found during the three-month growth period. The unrecovered input nitrogen, about $6.3-13\%$, was lost through denitrification and ammonia volatilization. On a dry matter basis, fish growth removed $31\%$ of total feed input and left $69\%$ as metabolic wastes.

• Proceedings of the Korean Institute of Navigation and Port Research Conference
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• 2002.11a
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• pp.147-153
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• 2002

Due to the growth of population and industrial development at the coastal cities, there has been much increase in necessity to effective control of the wastes into the coastal water and river. The amount of disposal at those waters has been increased rapidly and it is necessary for us to track of it in order to keep the water clean. The investigation and research related to the water quality in this region have been conducted continuously but the systematic survey of the disposed wastes at the bottom was neglected and/or minor. In this study we surveyed the status of disposed waste distribution at the bottom coastal water and river from the scanned images. The intensity of sound received by the side scan sonar tow vehicle from the sea floor provides information as to the general distribution and characteristics of the superficial wastes. The port and starboard side scanned images produced from a transducer borne on a tow fish connected by tow cable to a tug boat have the area with width of 22m∼112m, and band of 44m∼224m. All data are displayed in real-time on a high-resolution color display (1280 ${\times}$ 1024 pixels) together with position information by DGPS. From the field measurement and analysis of the recorded images, we could draw the location and distribution of bottom disposals. Furthermore, we made a database system which might be fundamental for planning the waste reception and process control system.

• Journal of Animal Science and Technology
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• v.62 no.3
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• pp.365-373
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• 2020

This study was designed to evaluate the influence of dietary supplementation of Tenebrio molitor larvae (TM) as an alternative source of protein to fish meal on growth response, retention of nutrient, hematological factors, immune system, and intestinal integrity in weaned pigs. A total of 180 weanling pigs (initial bodyweight of 6.27 ± 0.15 kg; 21 d) were distributed based on the bodyweight between 3 treatments with 6 replicates in each treatment including 10 piglets per replicate. The diets corresponding to treatments consisted of a fish meal diet (CON), a fish meal-dried mealworm diet (TM1, 50% replacement of fish meal with TM meal), and a dried mealworm diet (TM2, 100% replacement of fish meal with TM meal). This study was performed in two phases as phase 1 (d 0 to 14) and phase 2 (d 15 to 28). The pigs in the TM2 treatment showed a greater gain to feed ratio compared with the TM1 pigs in phase 1. Throughout the experimental period, the average daily gain (ADG) of the TM1 pigs was significantly greater than that of the TM2 treatment. The IgG concentration was increased in the TM1 and TM2 treatments compared with the CON pigs in phase 1. In conclusion, the supplementation of TM meal (50% replacement of fish meal) did not show any adverse effects in the performance of weanling pigs, however, 100% replacement of fish meal with TM meal is not recommended.

• IEMEK Journal of Embedded Systems and Applications
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• v.18 no.1
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• pp.19-24
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• 2023

In traditional fish farming way, the workers have to observe all of the pools every time and every day to feed at the right timing. This method causes tremendous stress on workers and wastes time. To solve this problem, we implemented an automatic detection system for feeding time using deep neural network. The detection system consists of two steps: classification of the presence or absence of feed and checking DO (Dissolved Oxygen) of the pool. For the classification, the pretrained ResNet18 model and transfer learning with custom dataset are used. DO is obtained from the DO sensor in the pool through HTTP in real time. For better accuracy, the next step, checking DO proceeds when the result of the classification is absence of feed several times in a row. DO is checked if it is higher than a DO reference value that is set by the workers. These actions are performed automatically in the UI programs developed with LabVIEW.

• Applied Biological Chemistry
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• v.40 no.4
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• pp.318-322
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• 1997

As an investigation for utilization of squid viscera oil as a food source, we attempted to improve a quality of fish burger by addition of emulsion curd formed from gelatin, water and refined squid viscera oil. Judging from the results of peroxide value, brown pigment formation, color value of Hunter, jelly strength and sensory evaluation, the reasonable amount of emulsion curd for the improvement of a fish burger functionality was determined as 6% on the weight basis of the chopped mackerel meat. Total plate counts, volatile basic nitrogen and histamine contents in fish burger prepared by addition of 6% of emulsion curd were $6.2{\times}10^4\;CFU/g$, 19.0 mg/100 g, and 50.7 mg/100 g, respectively. It may be concluded, from the above results that the emulsion curd-added fish burger is a safe as a food commodity. The ratio of polyenes to saturates of emulsion curd-added mackerel burger was 1.13. By adding emulsion curd formed from gelatin, water and refined squid viscera oil, color in cross section, texture and lipid functionality of mackerel burger could be improved in part.