• Korean Journal of Fisheries and Aquatic Sciences
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• v.43 no.1
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• pp.6-11
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• 2010

Chub and blue mackerels are popular fish resources in Korea, but little is known about each biochemical characters of different anatomical regions. To investigate biochemical characters of chub and blue mackerels, three ordinary muscle regions were identified by their fin position; namely anterior, median, posterior. In addition, red muscle, as a dark muscle, was obtained from beneath the lateral line to compare with ordinary muscles. Proximate and lipid-class compositions did not show any discernible trends in the different anatomical ordinary muscles from mackerel of the same kind, while significant differences between ordinary and red muscles in the same mackerel, or between chub and blue mackerels, were observed. Red muscles from both mackerels had higher levels in lipids with higher neutral lipid class compared with ordinary muscles. The major difference between chub and blue mackerels was the levels of lipids and neural lipid class, indicating that all muscles from chub mackerel showed higher levels of neural lipids compared with those of blue mackerel (P<0.05). Fatty acid compositions showed that the percentage of polyunsaturated fatty acids (PUFA), especially docosahexaenoic acid (DHA, 22:6n-3), in median and posterior was higher compared with anterior muscle from both mackerels. When compared with chub mackerel, blue mackerel showed higher percentage of DHA in all muscle regions. In amino acid analysis, taurine concentration was much higher in the red muscle than in the ordinary muscles. But levels of histamine, glutamic acid, leucine and lysine were higher in the ordinary muscles. Our results indicated that chub mackerel contained more lipids than blue mackerel and that red muscle had higher levels of neural lipid and taurine compared to ordinary muscles.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.43 no.6
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• pp.589-597
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• 2010

Monthly changes in the proximate and fatty acid compositions of chub mackerel (Scomber japonicus) muscle during cultivation from October 2007 to September 2008 were investigated. The lipid content increased gradually from the first stage of cultivation until March 2008 and then dramatically until May, before decreasing. The highest lipid content during cultivation was 21.6% in May, just before the fish spawns. There was a negative correlation (y=-1.1585x+87.741, $R^2$=0.9495) between the lipid and moisture contents during cultivation of chub mackerel. By contrast, the protein ($18.6{\pm}1.05%$) and ash ($1.18{\pm}0.11%$) contents were essentially unchanged during cultivation. Prominent fatty acids in chub mackerel muscle were 16:0, 18:0, 14:0 saturates, 18:1n-9, 16:1n-7, 18:1n-7 monoenes, and 22:6n-3 (docosahexaenoic acid, DHA), 20:5n-3 (eicosapentaenoic acid, EPA), and 18:2n-6 polyenes. The percentages of n-3 polyunsaturated fatty acids (PUFA), such as DHA and EPA, were higher during three months in the early stage of cultivation than they were subsequently. However, the PUFA (DHA+EPA) content (in mg/100 g of muscle) was lower in the early stage (740-796 mg/100 g muscle) than in the other stages. The highest PUFA (DHA+EPA) content was from April to May (2,749-2751 mg/100 g muscle). The PUFA content was positively correlated with the total lipid content of chub mackerel muscle during cultivation. The results indicate that cultured chub mackerel is a very good source of n-3 PUFA, such as DHA and EPA.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.51 no.1
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• pp.47-53
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• 2018

The presence of pathogens in wild fish is a potential threat to the fish being raised nearby fish farm. Surveillance of these pathogens in the wild is, thus, highly important to keep fish in the farm safe from serious communicable diseases. Fish and crustacean were sampled 4 times at Soyang Lake in 2016. Pathogens for five reportable communicable diseases including KHVD (koi herpesvirus disease), SVC (spring viraemia of carp), EUS (epizootic ulcerative syndrome) and WSD (white spot disease), and parasites were investigated. In Soyang Lake, pale chub Zacco platypus was the most abundant. Forty seven pale chub, 8 Korea piscivorous chub Opsarichthys uncirostris, 3 oily shiner Sarcocheilichthys variegatus wakiyae and 2 crucian carp Cyprinus carassius were investigated for detection of target diseases of fish. Seventeen Caridina denticulata denticulata, 12 Oriental river prawn Macrobrachium nipponense and 1 Chinese mitten crab Eriocheir sinensis were used for detection of WSD. As the result, reportable communicable diseases were not detected in all the freshwater animals. Dactylogyrus was detected in Korea piscivorous chub. Copepoda was also detected in pale chub and Korea piscivorous chub. Metacercaria was detected in the pale chub sampled in September and October. Those were not metacercaria of liver fluke Clonorchis sinensis.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.58 no.1
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• pp.32-38
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• 2022

In this study, Target strength for multi-frequency (38 kHz, 70 kHz, 120 kHz and 200 kHz) of chub mackerel (Scomber japonicus) was estimated using by the KRM model. The body shape of the Chub mackerel was described by an X-ray system and the body length of 20 individuals ranged from 16 cm to 28 cm. The swimbladder tilt angle ranged between -8 and -14°, the maximum TS value according to the swimming angle of chub mackerel was -33.0 dB at -11°. The averaged TScm according to fork length was -66.02 dB at 38 kHz, -66.50 dB at 70 kHz, -66.00 dB at 120 kHz and -67.35 dB at 200kHz, respectively.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.51 no.3
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• pp.313-320
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• 2018

Chub mackerel Scomber japonicus is an economically important pelagic species in the western North Pacific. In the last 50 years, the annual total catch in Korean waters showed large fluctuations, ranging from 100 to $420{\times}10^3tons$. To provide a biological reference point for management of chub mackerel, we applied a simulation-based yield-per-recruit (Y/R) model that considered both temperature-dependent growth and size-dependent mortality. We estimated the fisheries yield with respect to varying biological reference points and environmental conditions, including 1) the instantaneous rate of fishing mortality (F), 2) length of fish at first capture ($L_c$), and 3) water temperature. The result of our analysis showed that the Y/R could be greatest when the $L_c$ ranges from 19-27 cm and F ranges from $1.48-2.00yr^{-1}$. Y/R increases with increased water temperature between 15 and $23^{\circ}C$. We suggest targeting an $L_c$ of 17 cm (age=0.6 years) under the assumed current of $F=0.48yr^{-1}$ for maximizing the chub mackerel harvest. Further analysis considering spawning and recruitment processes are required to provide biological reference points to ensure the sustainability of chub mackerel fisheries in Korean waters.

• Applied Microscopy
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• v.28 no.2
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• pp.181-191
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• 1998

The spermatogenesis of pale chub (Zacco platypus) was investigated morphologically. The testis of pale chub contained numerous testicular sacs. These testicular sacs were bounded on neighboring sacs by single layer of squamous cells. Also, differentiated sperms were filled in the sacs. In the stage of spermatogonium, the germ cells had a large nucleus and a distinct nucleolus, and mitochondrial development was prominent. In the primary and secondary spermatogonia, these cells had a round electron-dense nucleus, reduced cytoplasm, and mitochondria were congregated in the side of cytoplasm. The highly condensed chromatin of sperms was electron-dense, the acrosome was not found in the head of the sperm and a motile flagellum consisted of an axoneme with a typical 9+2 pattern of microtubules.

• Environmental Analysis Health and Toxicology
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• v.28
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• pp.16.1-16.8
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• 2013

Objectives Fish vitellogenin (VTG) is produced in the female liver during oogenesis through the estradiol cycle and produced in the male liver by endocrine disrupting chemicals (EDCs) such as alkylphenols. In this study, we propose that the VTG concentration in the pale chub could be detected using monoclonal antibodies and polyclonal antibodies against vitellin (Vn) in a VTG enzyme-linked immunosorbent assay (ELISA) system. Methods Monoclonal antibodies and polyclonal antibodies were produced using the Vn extracted from the matured ovum of the ovary. The VTG was extracted from the plasma of the male pale chub. The Vn and VTG were confirmed by measuring the molecular weight of their proteins using sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and the specificity of the antibodies was checked through western blotting methods. The assay system was validated with respect to optimal assay concentrations, specificity, recovery, and intra- and inter-assay variations. Results The Vn consisted of two protein bands with apparent molecular weights of 64 and 37 kDa. The SDS-PAGE indicated protein weights of 146 and 77 kDa in the VTG. The assay range was 15.6 ng/mL to 2,000 ng/mL, and the value of the intra- and inter-assay variations were within 10.0% and 14.7%, respectively. The recovery rate was $99.5{\pm}5.5%$. Conclusions A sandwich ELISA was developed that could be used to qualify the VTG of pale chub in screening for EDCs. Pale chub is an ideal species for observing estrogen activity in the environment because of its extensive habitat and extensive food chain. The ELISA developed here would be more favorable than those for other species for determining the effect of long-term food chain accumulation of EDCs in aquatic environments.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.48 no.5
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• pp.760-767
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• 2015

First annulus formation and age determination of otoliths were examined for chub mackerel Scomber japonicus collected in Korean waters over the one year from January to December in 2009. Translucent zone was regarded as an annual mark. Age interpretation criteria was based on the data of the number of translucent zone, capture date, and edge type of the otolith, assuming the nominal birthday to be 1 January. Monthly changes in mean marginal index indicated that translucent zone was formed once a year, mainly in June. The otolith of 0-ring group was detected comparing the progression by month of the smaller fish length, appearing to be a single first opaque zone. The average distance from the core to the first translucent zone was ~1.77 mm, provided as supplementary information to increase ageing accuracy. The ageing criteria for chub mackerel was made to determine correct year-class with the purpose of effective stock assessment. This method using nominal birthdate and edge type analysis could estimate age of fish closer to the true age than purely counting the number of translucent zone on a whole otolith.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.55 no.1
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• pp.67-72
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• 2022

We investigated the changes in the egg diameter of chub mackerel Scomber japonicus with the stages of egg development (and distinguished between hydrated oocyte and non-hydrated oocyte) for 1, 2, 3, 5, 10, 15 and 30 days. The chub mackerel oocytes were preserved in seven fixing solutions (70% ethyl alcohol, 99.9% ethyl alcohol, 5% formalin, 10% formalin, 5% neutral buffered formalin, 10% neutral buffered formalin and Gilson's solution). At 30 days, the chub mackerel hydrated oocytes preserved in 70% ethyl alcohol and 99.9% ethyl alcohol had shrunk by 5.2% and 7.9%, respectively. Similarly, the non-hydrated oocytes in the same solutions shrunk by 10.3% and 14.0%, respectively. Oocytes preserved in Gilson's solution had an average egg diameter decrease in both the hydrated oocyte (by 16.9%) and non-hydrated oocytes (by 15.6%). The diameter of the preserved hydrated oocytes did not significantly differ between the 5% formalin, 10% formalin, 5% neutral buffered formalin and 10% neutral buffered formalin, with shrinkage percentages of 0.6%, 0.1%, 1.9% and 3.4%, respectively (P>0.05). Similarly, the shrinkage percentages of the non-hydrated oocytes were 4.3% (5% formalin), 5.5% (10% formalin), 4.3% (5% neutral buffered formalin), and 4.1% (10% neutral buffered formalin).

• Korean Journal of Fisheries and Aquatic Sciences
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• v.46 no.6
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• pp.708-716
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• 2013

Changes in the proximate composition, lipid classes, and fatty acids were studied in chub mackerel Scomber japonicus and Japanese jack mackerel Trachurus japonicus muscles cooked using a frying pan, oven, and microwave oven. The moisture content was high in the raw samples (chub mackerel 65.5%, Japanese jack mackerel 60.5%) and decreased with cooking, especially in the frying pan method (chub mackerel 49.2%, Japanese jack mackerel 49.8%). In contrast, the protein, lipid and ash contents increased significantly with cooking in chub mackerel muscle (P<0.05). However, the lipid content of Japanese jack mackerel muscle showed no significant difference between the samples using the three cooking methods and the raw sample. The dripped lipid contents from the cooked muscles showed the highest levels in the frying pan samples and the lowest levels in the microwave oven samples. The percentage of non-polar lipid (NL) in the total lipid content was over 95% in the muscle lipids (10.43-21.86 g/100 g sample). Prominent fatty acids were 16:0, 18:1n-9, 22:6n-3 (docosahexaenoic acid, DHA), 16:1n-7 and 20:5n-3 (eicosapentaenoic acid, EPA) in both fish muscles and dripped lipids. There was no change in the EPA level in any of the fish muscles, by any cooking method. The percentage of DHA in the muscle of chub mackerel showed the lowest level in the frying pan sample and the highest level in the microwave oven and raw samples, and an intermediate level in the oven sample. However, the percentage of DHA in the Japanese jack mackerel muscle was not significantly different between the various cooking methods. From these results, the microwave oven and oven cooking methods showed relatively low levels of dripped lipid content and loss of n-3 PUFA compared with the frying pan cooking method.