• Journal of fish pathology
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• v.2 no.1
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• pp.31-36
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• 1989

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.4
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• pp.574-578
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• 2001

Myofibrillar proteins were prepared from red muscle and white muscle of fresh water fish and sea water fish, and their thermostabilities and effect of temperature on the myofibrillar ATPase activities were compared. Differences in temperature dependency of myofibrillar ATPase activities were found between two species. Thermodynamic data for inactivation of myofibrillar proteins, such as D value, Z value, $\Delta$ $H^{{\neq}}$, $\Delta$ $G^{{\neq}}$ and $\Delta$ $S^{\neq}$ revealed that thermostabilities of myofibrillar proteins from fresh water fish were higher than those from sea water fish, and that myofibrillar proteins from red muscle were more heat labile than those from white muscle.

• Fisheries and Aquatic Sciences
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• v.1 no.1
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• pp.129-146
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• 1998

Fatty acid compositions of seventy-two species of Korean fish muscle, 59 species of sea water fish and 13 species of fresh water fish, were studied. Polyunsaturated fatty acid (PUFA) was the richest fatty acid group in all fish samples, accounting for $38.0\pm10.3\%$ of total fatty acids. Monounsaturated fatty acids $(MUFA,\;31.4\pm9.67\%)$ and saturated fatty acids $(SFA, 30.5\pm3.81\%)$ showed a similar level. There was a positive correlation between the total lipid content and MUFA (r=0.7788, p<0.001) and a negative correlation between the total lipid content and PUFA (r= -0.7786, p<0.001) while there was no correlation between the total lipid content and SFA. The proportion of n-3 PUFA and n-6 PUFA was $29.7\pm8.73\%$ and $6,48\pm3.70\%$, respectively, in all fish samples. The n-3 PUFA was rich in sea water fish while n-6 PUFA was rich in fresh water fish. The migratory fish contained the highest level of the n-3 PUFA $(1.82\pm1.01g/100g\;muscle)$, followed by the fresh water fish $(1.09\pm1.04g/100g\;muscle)$, the reef fish $(0.90\pm0.60g/100g\;muscle)$ and the demersal fish $(0.77\pm0.38g/100g\;muscle)$. There was a positive correlation between the total lipid and n-3 PUFA content, $y=0.2083\times+0.05 (r=0.9352,\;p<0.0010)$.

• Journal of Nutrition and Health
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• v.14 no.2
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• pp.80-86
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• 1981

Crucian carp Carassius carassius L., Skate-fish Parasilurus asolus, snake head Ophicephalus argus and loaches Misgrunus anguillicaudatus have been esteemed as the tasty fresh water fish in Korea. However, a little has been studied on their taste compounds. Amino acids, nucleotides and their related compounds as the taste giving substance in the dorsal muscle of crucian carp, skate-fish, snake head and loaches were analyzed. Hypoxanthine (4.6-30.3 ${\mu}mole/g$, on dry base) was dominant among the nucleotide materials in the dorsal muscle of crucian carp, skate-fish, and snake head while IMP (12.8 ${\mu}mole/g$) was detected with the highest amount in loaches meat. IMP was also high in the muscle of skate-fish (13.5 ${\mu}mole/g$) and snake head (5.6 ${\mu}mole/g$). The other nucleotide materials, CMP, UMP, GMP, AMP, and inosine were present less than 2.0 ${\mu}mole/g$ in all the fish meat. The amino acid composition showed that glutamic acid and aspartic acid were the most abundant in the dorsal muscle of crucian carp, skate-fish, snake head and loaches. The analysis of free amino acids showed that histidine, lysine, glycine, and serine were the leading amino acids in the dorsal muscle of crucian carp, alanine, serine, and lysine were of skatefish, glycine, lysine, alanine, and serine were of snake head, while alanine, serine, and glycine were of loaches. Isoleucine and leucine were detected in trace amount in the muscle of skate-fish, snake head, and loaches. It is believed that alanine, Iysine, serine, glycine and histidine along with IMP and hypoxanthine may play an important role as the taste compounds in fresh water fish.

• Asian-Australasian Journal of Animal Sciences
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• v.14 no.2
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• pp.216-223
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• 2001

The digestibility of organic matter (OM), crude protein (CP), ether extract and amino acids of a cassava root meal and rice bran diet, without (Basal) and with inclusion of fish meal (FM) or fresh (FSB) or ensiled (ESB) shrimp by-product in growing pigs (Large White$\times$Mong Cai) fitted with post-valve T-caecum (PVTC) cannulas was studied in a $4{\times}4$ change-over experiment. Significantly higher ileal digestibility of OM in the basal and FM diets and lower ileal digestibility of CP in the basal and ESB diets were found (p<0.05). Total tract digestibilities of OM and CP of diet ESB were lower (p<0.05) than in the other diets. The apparent ileal digestibilities of most amino acids were higher (p<0.05) in diets FM, FSB and ESB than in the basal diet. There was no difference (p>0.05) in the ileal digestibility of individual amino acids between diets FM, FSB and ESB, except for threonine, alanine and glycine. The estimated apparent ileal digestibility of individual amino acids in ensiled shrimp by-product was lower (p<0.05) than in fresh shrimp by-product and fish meal. In conclusion, as a result of the reduced daily intake of the diets containing shrimp by-products and lower ileal and total tract digestibility of both fresh and ensiled shrimp by-products complete replacement of fish meal cannot be recommended. The ensiled shrimp by-product was inferior nutritionally compared with fresh shrimp by-product. However, lower daily feed intakes of both the FSB and ESB diets suggest that the replacement should only be made partially, in order not to reduce the overall performance.

• Asian Journal of Atmospheric Environment
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• v.2 no.2
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• pp.109-115
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• 2008

In this study, the emissions of carbonyl compounds as offensive odorants were measured using three food types (Kimchi, fresh fish, and salted fish) as a function of time. Odor samples for each food type, collected at 0, 1, 3, 7, and 14 days, were analyzed by high performance liquid chromatography (HPLC). Only three kinds of carbonyl compounds were quantified above their respective detection limits: formaldehyde, acetaldehyde, and acetone. The emission patterns of these compounds were distinguishable from each other. Formaldehyde tends to peak at the beginning and decrease through time with unique patterns. Conversely, acetaldehyde and acetone seem to increase gradually through time. The results showed that relative patterns of carbonyl emissions were more distinguishable by compound type rather than food type.

• Journal of Environmental Health Sciences
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• v.24 no.2
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• pp.100-103
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• 1998

A survey on the incidence of metacercariae infection of Clonorchis sinensis in the fresh water fish, Pseudorasbora parva which is well known as the second intermediate host for this fluke was carried out in the upper stream of Phoung-tack stream, Kyungki province during the period of October to November 1997. Forty fish in P. parva were collected by netting, or using the bait in transparent bowls from the two different districts located in Osung-myun, Phoungtack-gun and transported to the laboratory. The body length and weight were measured. They were from 5.0 to 7.6 cm in length and 1.0 to 5.0 g in weight. A total of 40 P. parva were divided 3 groups by the size (70-79, 60-69 and 50-59 mm) and were digested by artificial digestion with pepsin-Hcl solution in a 36$\circ$C incubator and then examined the infection density of metacercariae of the fresh water fish under a binocular dissecting microscope. The incidence of metacercariae infection in P. parva was 406 of 40 examined and the metacercariae detection rate showed 77.5%. The average number of metacercariae detected in P. parva was 10.2. The results of the survey indicate that Clonorchis sinensis infection may occur by consuming raw fresh water fish caught from the upper stream of Phoungtackho, Kyungki province.

• Journal of the Korean Society of Food Culture
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• v.12 no.3
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• pp.289-299
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• 1997

This study was performed with survay in the field and literature. The result were; 1. In Vietnam, They took their meal in three times a day. They have taken Nuoc nam (fish sauce) with sliced red pepper, half a lime, etc... in every day every night. Fish Sauce was prepared with small fish (generally fresh- water fish), the same amount of salt, and stored in 8 months, and made filltered fluid. It's Nuoc mam. They have gained protein sauce from it. 2. Their basic menu were composed with rice, soup, food with marine products and meat (generally pork), various vegetables, tropical fruit. 3. Food of cereals were Com Trang (white rice), Pho (rice noodle), Chao (rice gruel), Banh Trang (rice paper), Banh mi (bread) etc... Food of meat were Ho sua, Banh bao chien (barbecued little pork), Suon Nuon (grilled pork), Cha Lua (sausage of pork) etc..., Thit be nhung (grilled beef, Dog meat, Chicken, Duck, Frog. Food of fish were generally fresh-water fish, Ca Chien (grilled fish), Canh chua (soup with sour taste), Ca chem chung (steamed fish with fragrant vegetable), Lobster, Crab, Oyster, Cuttlefish, Shellfish, etc... Food of vegetables were Doa Hanh (Kimchi with a welsh onion), Rau xao hon hop (roasted vegetables), Goi Tom (salad), Canh he dau hu (soup) etc..., and They took much food of trophical fruit, Tra (Tea), Coffee, Lua Moi (distilled liquor). 4. For example, Their Daily meal were composed of Sup Bong Ca (Soup), Heo Sua, Banh Bao Chien (barbecued little Pork), Top Hap (steamed shrimp), Cua (steamed Crab), Luon Um (bioled a fresh-water eel), Lau Thap Cam, Hai Sam Sac Nam Dong Co, Trai Cay.

• Korean Journal of Veterinary Research
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• v.13 no.2
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• pp.147-160
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• 1973

The present experiments proposed to pass judgement upon the suitability as the second intermediate host of Clonorchis sinensis, of three kinds of fresh-water fish by having them infected with the cercaria of Clonorchis sinensis and then observing the penetrating ability of the cercaria, and maturity, the process of degeneration and extinction, and infectivity of the metacercaria of Clonorchis sinensis. The following is a brief summary of the leading facts gained through the experiments; 1. P. parva was easily subject to invasion of the cercaria, A. signifer was much less subject to the invasion, and finally A. asmussi was hard to invade. And the infectivity of the cercariae was in proportion to their penetrating ability mentioned in the above. 2. The examination of the cercariae after having three kinds of fresh-water fish infected with them disclosed that 24 hours after the infection, all of the cercariae formed their cysts in muscle and the metacercariae kept growing, and that 7 days later the metacercariae were found folding their bodies twice, and that in 15 days the characteristic structure of the metacercariae was complete and they made a vigorous rotary movement intermittently. 3. Then the metacercariae came to a state of maturity and beyond this stage some metacercariae in P. parva started the process of degeneration and extinction in 133 days; some in A. asmussi, in 140 days; and A. signifer, in 70 days. As more days elapsed, their degeneration and extinction increased in number, and in 269 days all of them in A. signifer became dead while those in A. asmussi were all dead in 460 days. However almost all of them in P. parva survived even after 770 days. The results shown above revealed that P. parva was the most suitable as the second intermediate host among three kinds of fresh-water fish and that A. signifer and A. asmussi were not quite recommendable as the second intermediate host. The ability of the cercaria to invade fresh-water fish, and life span of the metacercaria within fresh-water fish vary outstandingly according to species of fresh-water fish. An explanation as to the mechanism must wait as the subject to be further pursued.

• Parasites, Hosts and Diseases
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• v.33 no.3
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• pp.219-224
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• 1995

The authors present the first human case of Clinostomum pharyngitis in Taegu, Korea. The patient was a 56-year old male who visited an otolarlngology clinic due to foreign body sensation and pain of the pharyngeal region for 3-4 days. He used to eat raw fresh-water fish. Otolaryngological examinations revealed a living worm adhered to the right posterior pharyngeal wall. The worm removed was identified as C. complonotum after morphological observations. It is likely that more attention should be paid to eating raw fresh-water fish in Korea siC regards to Clinostomunl pharyngitis.