• KOREAN JOURNAL OF CROP SCIENCE
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• v.65 no.2
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• pp.130-141
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• 2020

The purpose of this study was to determine which fermented liquid fertilizer and application method yields the greatest amount of growth in red pepper (Capsicum annuum L.) and tomato (Lycopersicon esculentum MILL.) plants. Additionally, we investigated which extraction methods produce the most effective fertilizer with the highest levels of mineral nutrients. The liquid fertilizers used in this study were made from fish, bone and fish meal, red pepper leaves, and oil cake, and were extracted using fermentation or water and boiled water. In tomato plants, foliar-application of fermented fertilizer is known to promote more growth than application by drenching, regardless of the number of treatments (once or twice). In our studies, however, drenching with fertilizer promoted growth more effectively than foliar-application in red pepper plants. Studies in both tomato and red pepper have shown that the number of treatments does not significantly alter growth. Liquid fertilizers produced by a fermentation-extraction method promoted greater levels of growth in tomato compared to red pepper, and growth was greater when fertilizers were applied 20 (rather than 40) days post-sowing. Red pepper and tomato shoot fresh weight were affected more by fermented fertilizers than plant height 20 days post-sowing. In red pepper, we observed increased shoot fresh weight when using fermented liquid fertilizers with concentrations of 0.1% or greater. Tomato shoot fresh weight increased similarly in response to fermented fertilizer treatments at the same concentration levels, except those derived from fish. Fermented fish liquid fertilizer was only effective in increasing tomato shoot fresh weight in concentrations exceeding 1%. Red pepper and tomato shoot fresh weight also increased more than plant height in our studies using fermentation liquid fertilizers at 40 days after sowing. Red pepper fresh weight increased with application of bone + fish meal, red pepper leaf, and oil cake fertilizers at concentrations of 0.1%, but not with fish liquid fertilizer in concentrations under 0.5%. Shoot fresh weight in tomato increased with all liquid fertilizers. Growth in red pepper and tomato may be influenced by different kinds of fertilizers due to combinations of macro- and micro-nutrients, or specific macro-nutrients such as nitrogen, phosphoric acid, and potassium. The mineral nutrients found in fish, bone and fish meal, red pepper leaves, and oil cake were not easily extracted by fermentation; thus, liquid fertilizers made using water and boiled water methods more effectively promoted growth in red pepper and tomato due to the larger amounts of macronutrients eluted.

• Nuclear Engineering and Technology
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• v.8 no.1
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• pp.41-47
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• 1976

A nondestructive, instrumental neutron activation analysis using a Ge(Li) detector is applied to investigate the present levels of mercury and other trace elements in some fresh-water fish. The results show large variations of mercury content which are indicative of important local sources and indicate the inter-dependence relations between two of some trace elements. Analytical results for mercury in antracites are also given with the concern for their combustion as one of major causes of the mercury pollution.

• Journal of Food Hygiene and Safety
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• v.19 no.2
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• pp.74-83
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• 2004

Raw-fish food contains a lot of moisture and is a high-protein food. It is a first-stage processed food taking a lot of manual work. Therefore, it is classified as a PHF food, very liable to cause a bacterial food-poisoning. But its manufacturers are usually small-sized and a systematic sanitation management is difficult to expect. But the manufacturer participating in this study produces chilled fresh raw-fish food. Fish are sliced into two fillets, which are packaged under vacuum, kept and distributed in refrigerators, and sold within a day. It is a newly-developed kind of raw-fish food, and a more improved kind of raw-fish food making possible a systematic sanitation management. The HACCP (Hazard Analysis and Critical Control Point) is a systematic and continuous process-control method which is very efficient for controling food sanitation and reducing the expenses. A new HACCP model has been developed to be applied to a large-sized chilled fresh raw-fish food manufacturer. To ascertain its efficiency, the baterial examination was done to its workplace and products. The significance test was done on its data by "SPSS 12.0 for Window" and "Mann-Whitney U Test". The numbers of bacteria on its final products were significantly different in flatfish and porgy. The number of bacteria tended to decrease in each time-differential sampling (P＜.00l). The final food products showed no food-poisoning bacteria in all the time-differential tests and in all the samplings, which proves that the CCP of the HACCP system is under control. After the SSOP program was applied, no pathogenic bacteria were found in the work-place, and the kinds and numbers of bacteria decreased. The numbers of general bacteria and colon bacilli also showed a significant difference from those before the SSOP program in the filleting board (P＜.05), in the skinning board (P＜.0l), in the neck-removing knife (P＜.05), and in the filleting knife (P＜.01). The working equipments, periodically disinfected, also showed a significant difference in sanitary conditions (in the dehydrator, P＜.05). The number of bacteria found on the food-touching surface was within the standard (below 500/l00 cm$^2$) After the SSOP program was applied, the general bacteria and colon bacilli were not found. The quality of water used in the food processing was also within the standard. The numbers of bacteria falling from the air in the work-place were negligible in all the samplings (＜30CFU/l000ι). The staphylococci and fungi were not found.

• Journal of fish pathology
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• v.23 no.1
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• pp.107-112
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• 2010

Parasitism of Pseudocaligus sp. in wild grass puffer Takifugu niphobles in the coast of Yeosu in spring, 2007 was identified. The preadult and adult stages of Pseudocaligus sp. were observed, which consisted of cephalothorax, genital segment and abdomen. Lunules were present on the anterior margin of the frontal plate. In order to develop the treatment method, we examined the effects of formalin and fresh water on the parasite. The Pseudocaligus sp. were detached from the host fish by bathing at concentrations of 50 to 400 ppm formalin within 60 min, but 57% was exterminated to fresh water for 90 min.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.5
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• pp.813-820
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• 1998

This study was performed as a part of comparative biochemical studies of carotenoid pigment for the fresh water fish. Carotenoids in integument of Korean dark sleeper, Odontobutis platycephala, and dark sleeper, Odontobutis odontobutis interrupta, which are all the Korean native fresh water fish, were separated by thin layer chromatography, column chromatography and HPLC. The separated carotenoid were then reduced and isomerized by NaBH4 and I2 respectively to investigate UV-Vis spectrophotometeric patterns and chracterized by IR, 1H-NMR and Mass spectrum. The content of total carotenoids in the integument of Korean dark sleeper was 3.01mg% in April, but it was increased to 3.74mg% in September at the near of spawning period. The carotenoid isolated in April consisted of $\beta$-carotene(25.6%), lutein(18.5%) and zeaxanthin(12.0%) as major carotenoids and also contained isocryptoxanthin, diatoxanthin, tunaxanthin, cynthiaxanthin, canthaxanthin and $\alpha$-cryptoxanthin as minor carotenoids. Similarly, in September the carotenoid consisted of $\beta$-carotene(16.5%), zeaxanthin(13.7%) and cynthiaxanthin(13.6%) as major carotenoids and also contained lutein, isocryptoxanthin, tunaxanthin, $\alpha$-cryptoxanthin, diatoxanthin and canthaxanthin as minor carotenoids. At the near of spawning period, the content of cynthiaxanthin and $\alpha$-cryptoxanthin were increased. The content of total carotenoids in the integument of spawning period. T도 carotenoid isolated in April and September consisted of $\beta$-carotene(24.9%, 27.5%), zeaxanthin(14.4%, 20.9%) and lutein(12.6%, 11.4%) as major carotenoids and also contained cynthiaxanthin, tunaxanthin, diatoxanthin, isocryptoxanthin, $\alpha$-cryp-toxanthin and canthaxanthin as minor carotenoids. At the near of spawning period, the content of zeaxanthin was increased, indicating that the carotenoid composition were dependent upon their living conditions and their integument colors. Both Korean dark sleeper and dark sleeper contained high amount of cynthiaxanthin and diatoxanthin which are found as rare carotenoids in the other of fresh water fish. It is interes that they also contained tunaxanthin which is a specific carotenoid in marine fishes.

• Parasites, Hosts and Diseases
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• v.48 no.4
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• pp.303-307
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• 2010

Stellantchasmus falcatus is a minute intestinal fluke in the family Heterophyidae. Metacercariae, the infective stage, were reported in a marine fish, mullet Liza subviridis, and a fresh water fish, Dermopgenus pusillus, in Thailand. Adults were found in chicks, rats, cats, and humans. Morphological studies were done for comparing Stellantchasmus sp. worms found in 2 different fish hosts; their shapes and organ arrangements were very similar except for the prepharynx length. Therefore, the present study aimed to compare their DNA fingerprints using the HAT-RAPD method for both types of Stellantchasmus and several other related species. Ten arbitrarily selected primers (OPA-04, OPA-09, OPN-02, OPN-03, OPN-09, OPN-12, OPP-11, OPR-15, OPX-13, and OPAD-01) were used. It was found that OPA-09, OPN-03, and OPAD-01 were able to generate S. falcatus specific fragments in mullets which consisted of 200, 760, and 280 bp, respectively. In addition, the results of morphologic, DNA fingerprinting, and phylogenetic analyses strongly suggest that the fresh water and marine specimens of Stellantchamus may be different species.

• Parasites, Hosts and Diseases
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• v.35 no.3
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• pp.165-170
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• 1997

The present study was performed to analyze the infection status of trematode metacercariae in fishes caught from Chunamchosuchi (pond) located in Uichang-gun. Kyongsangnam-do. A total of 130 freshwater fish of 5 species was collected by a fish net and fish traps from November, 1995 to May, 1996. They were examined under a stereomicroscope after artificial digestion with pepsin-HCI solution. A total of 8 species or metacercaria, i. e. Clonorchis sinensis, Echinochnsnw japonicas, Cvathocotwle orientalis, Diplostomun sp.. Metorchis orientalis. Holostephcnw nipponicw, Exorchis oviformis and unidentified echinostome, was detected from them. The metacercariae of C. sinenesis were found in 8/20 (40.0%) Accnthorhodeus Qsmwsi, 20/20 (100%) Cutter breuiccudc, 31/45 (68.9) Cultriculus eigenmanni and 21/25 (84.0%) Pseunorasborc pronga, and the average number of metacercariae detected in each fish species were 1.9, 31.7. I5.3, and 73.0. From the above results, it was confirmed that fresh-water fishes from Chunamchosuchi (pond) were highly infected with metacercariae of avian trematode, i.e. C. orientolis, H. nipponicus. M. oui,entnlis, E. jcponicw and Diplostonum sp., and 4 species of fish. P. parvc, C. breuiccudn, C. eigenmnnni and A. asmussi, were infected with metacaecariae of C. sinensis.

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

• Mycobiology
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• v.31 no.3
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• pp.166-172
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• 2003

Chemical analysis of salted fish was analyzed in 60 samples collected from various moloha markets in Sohag, Qena and Aswan Governorates, Upper Egypt. Moloha contained 52.9% water content, while organic matter content represented 71.79% of dry weight and 33.81%($338.12{\pm}8.64mg\;g^{-1}$) of fresh weight. Total salts and soluble salts represented 13.29% and 10.19%($132.88{\pm}7.65\;and\;101.93{\pm}5.76mg\;g^{-1}$ of fresh weight), respectively. pH values were more or less neutral. Mycological investigation of examined samples revealed that fifty-five fungal species and one variety belonging to 11 genera were identified. The fungal genera of highest occurrence and their respective number of species were Aspergillus(A. flavus, A. niger, A. fumigatus, A. montevidensis, A. ficuum, A. parasiticus and A. mangini) and Penicillium(P. citrinum, P. puberulum, P. aurantiogriseum and P. roquefortii). On the other hand, yeast represented 18.2% and 3.0% of total counts of fungi on Czapeks-dextrose agar and 15%NaCl-Czapeks-dextrose agar media, respectively. Samples were assayed for potential presence of mycotoxins. Ten out of 60 samples(16.7%) were proved to be toxic. It is the first record of mycotoxins contamination of salted fish in Egypt. The ability of 340 isolates of recovered fungi was screened for production of mycotoxins and extracellular enzymes.

• Korean Journal of Animal Reproduction
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• v.18 no.3
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• pp.183-189
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• 1994

We examined early development in loach(Misgurnus mizolepis) embryos with parthenogenetic agents well-known in mammals. Female loach was superovulated with an intraperitoneal injection of 15 IU human chorionic gonadotrophin (hCG) per gram body weight. After 13 h of hCG injection, the oocytes were obtained from the abdomen. The oocytes were activated with 10% ethanol in tap water or fish Ringer's solution for 5, 10 and 15 minutes(eTW5, 10, 15 and eFRS5, 10, 15), respectively. The activation rates were 29% and 10% in eFRS10 and eFRS15, 5% and 6% in eTW10 and eTW15 by judging the cleaved blastomeres. Whereas, no parthenogenetic embryo was produced by tap water or fish Ringer's solution alone. The activation rate with the fish Ringer's solution was higher than that of tap water. No embryonic development was observed by calcium ionophore, A23187, at concentrations of 10, 20, 40 and 100$\mu$M when treated for 1, 2.5 and 5 minutes, respectively. The activation agents did not cause early development as in mammalian eggs. Therefore, the results suggest that fresh water fish may have a different egg activation pathway from that of mammals.