• Korean Journal of Fisheries and Aquatic Sciences
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• v.50 no.2
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• pp.130-138
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• 2017

This study examined chemical characterization in commercial dark-fleshed fish (mackerel Scomber japonicus, Japanese Spanish mackerel Scomberomorus niphonius, and Pacific herring Clupea pallasii) to determine their suitability for use as raw materials for seafood products. The volatile basic nitrogen (VBN), heavy metal, radioactivity, polychlorinated biphenyl (PCBs), benzo[a]pyrene, and histamine concentrations were measured. The VBN in all of the dark-fleshed fish was less than 20 mg/100 g, which is the limit for raw materials for seafood processing. Except for mackerel based on the lead (Pb) standards of the European Union (EU), Taiwan, and CODEX, and all fish based on the cadmium (Cd) standards for China and the EU, the commercial dark-fleshed fish were free from total mercury (Hg), Pb, and Cd based on domestic and foreign standards. The radioactivity, polychlorinated biphenyl (PCB), benzo[a]pyrene, and histamine concentrations of the commercial dark-fleshed fish all adhered to the domestic and foreign standards. The commercial dark-fleshed fish tested could all be used as raw materials for seafood products, except for some exported products.

• Fisheries and Aquatic Sciences
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• v.18 no.3
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• pp.301-309
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• 2015

Chub mackerel, Scomber japonicus, larvae and juveniles were reared from hatching to 35 days after hatching (DAH), and the development of their digestive systems was histologically investigated. The larvae were initially fed on rotifers and Artemia nauplii starting around 19 DAH, and thereafter on Artemia nauplii, fish eggs, and a formulated feed mixture. The primitive digestive system differentiated at 3 DAH; the digestive tract was distinctively divided into the buccopharyngeal cavity, esophagus, stomach, air bladder, intestines, and rectum. The gastric gland and pyloric caeca first appeared at 5 and 7 DAH, respectively. The stomach was divided into cardiac, fundic, and pyloric regions in the preflexion phase. The number of gastric glands and pyloric caeca, as well as the volume of the gastric blind sac increased markedly, with development continuing into the juvenile stage. The precocious development of the digestive system during the larval period might be related to the early appearance of piscivory, which is able to support high growth potential. The organogenesis results obtained for this precocial species represent a useful tool to aid our understanding of the physiological requirements of larvae and juveniles to ensure optimal welfare and growth under aquaculture conditions, which will improve current rearing practices of this scombrid species.

• Ocean and Polar Research
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• v.39 no.2
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• pp.73-84
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• 2017

The probability distribution of ichthyoplankton is important for enhancing the precision of sampling while reducing unnecessary surveys. To estimate the ichthyoplankton detection proportion (IDP) and its margin of error (ME), the monitoring information of the chub mackerel's (Scomber japonicus) ichthyoplankton presence-absence sampling data has been were collected over approximately 30 years (from 1982 to 2011) in the Korean coastal seas. Based on the computed spatial distributions of the mackerel's IDP and ME, the confidence interval (CI) range, defined as 2 ME, decreases from approximately 80% to 40% as the sample size n increases from 4 to 24 and the ME is approximately 40% in the typical (seasonal survey) case n = 4 per year. The IDP and ME off Jeju Island are relatively high at the 0.5-degree smoothing level. After increasing the spatial smoothing level to 1.0-degree, the ME decreased, and the spatial distribution pattern also changed due to the over-smoothing effects. In this study, the 0.5-degree smoothing is more suitable for the distribution pattern than the 1.0-degree smoothing level. The area of the high IDP and the low ME on the mackerel's ichthyoplankton was similar to the estimated spawning ground in the Korean peninsula. This information could contribute to enhancing for the spawning ecology surveys.

• 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.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.13 no.1
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• pp.439-444
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• 2012

This study was conducted to determine the effects of electrolytic water washing(EWW) and tap water washing(TWW) on proximate composition, color difference and SDS-PAGE changes of Mackerel(Scomber japonicus) muscle. Moisture contents of washed mackerel sediments EWW were much higher than TWW(p<0.05). Crude proteins of washed mackerel sediments EWW were 1% lower than TWW. Crude lipides had same results with crude proteins. Hunter value L, a, b were tested to each samples. $L^*$ values of TWW were higher than EWW. Both of $aL^*$ values were lower with washing times in order of 3rd>2nd>1st(p<0.05) but 2nd and 3rd of EWW were not significantly different(p>0.05). $b^*$ values were not different between the TWW and EWW(p<0.05). SDS-PAGE patterns of EWW muscle sediments were more darkeness 205KD band than TWW muscle sediments. In these results said that EWW is better than TWW for red meat kamaboko industry, respectively.

• Journal of Environmental Science International
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• v.21 no.2
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• pp.233-240
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• 2012

In this study, the alkiline water washing condition of mackerel(Scomber japonicus) dark meat was investigated to improve processing conditions of red muscle fish meat paste heating gel. Chemical alkaline water(CWM) and electrolytic alkiline water(EWM, pH 12) were used for washing the mackerel raw meat. Washed meats were minced with 2.5% salt and heated at $90^{\circ}C$/15 min to testing texture profile analysis. Moisture of CWM and EWM was increased with both washing times(p<0.05). Crude lipids and protiens were decreased with washing times. Lightness of chemical alkaline water washed mackerel heated paste gel(CWHPG) was higher than electrolytic alkaline water washed mackerel heated paste gel(EWHPG). Redness and yellowness were more decreased than control meats. Jelly strength of CWHPG and EWHPG was not increased more than 2 times wased meat and was increased with protein decrease. Texture profile analysis, max force1 of CWHPG and EWHPG was higher hardeness than the control meat except gel strains. From these results, it could be suggested that electric alkialine water washing is also effective in advance the red meat paste heating gel process of kamaboko industry.

• Journal of Aquaculture
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• v.21 no.4
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• pp.234-238
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• 2008

We studied the effects of temperature and salinity on the egg development and hatching rate of chub mackerel Scomber japonicus under laboratory culturing condition. The fertilized eggs were transparent, spherical, separate in shape and turned out to be separately and floated, and they contained one oil globule. Fertilized eggs are $0.91{\sim}1.33\;mm$ in diameter. The time of egg development was positively proportional to water temperature with 70 hrs, 48 hrs, 42 hrs, 34 hrs, after fertilization in $16^{\circ}C$, $20^{\circ}C$, $24^{\circ}C$, $28^{\circ}C$, respectively. Hatching rate was highest with the range of $20{\sim}24^{\circ}C$ and $33{\sim}35\;psu$. The relation between the time of egg development (t: hour) and water temperature (T:$^{\circ}C$) was represented by the mathematical formulae. The mean biological minimum temperature was $6.9^{\circ}C$.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.46 no.6
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• pp.733-738
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• 2013

This study investigated the inhibitory effect of high hydrostatic pressure (HHP) treatments on histamine production in mackerel Scomber japonicus. Changes in viable cell counts, histamine contents, pH and VBN of mackerel fillet (stored at $4^{\circ}C$ for 25 days) were examined under HPP (200, 300, and 400 MPa). HPP treatments reduced viable cell counts by 2-3 log cycles during storage. Viable cells of mackerels treated with 400 MPa did not appear for 5 days. Histamine production was nearly suppressed by 300 and 400 MPa HPP treatments after 25 days. Furthermore, mackerels treated with HPP showed significantly lower VBN values compared with the control. Additionally, pH values were not affected by the treatments during storage periods. These results suggest that HPP treatment decreased histamine contents in mackerel muscles. Based on our results, HPP treatment may reduce scombroid fish poisoning by decreasing histamine production in mackerel during $4^{\circ}C$ storage.

• Korean Journal of Ichthyology
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• v.35 no.4
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• pp.278-284
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• 2023

The feeding characteristics of chub mackerel, Scomber japonicus was studied using 827 specimens caught in the Yellow Sea of Korea during Autumn season from October to December 2021 and September to November 2022. The size of the specimens ranged from 21.1 to 45.1 cm in total length. S. japonicus was a carnivore that consumed mainly on fishes, such as Engraulis japonicus (%IRI=67.9). Its diet also includes small quantities of copepods, amphipods, euphausiids, cephalopods, mysids, shrimps, and crabs, etc. The estimated trophic level of S. japonicus was 3.84. The proportion of fish had increased as the body size of S. japonicus increased, whereas those of euphausiids, copepods and amphipods decreased gradually. As the body size of S. japonicus increased, the mean weight of prey per the stomach (mW/ST) tended to increase (One-way ANOVA, F=2.382, P<0.05).

• Korean Journal of Fisheries and Aquatic Sciences
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• v.44 no.3
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• pp.183-190
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• 2011

This study was performed to assess the antioxidative properties of lipid from aquacultured mackerel Scomber japonicus fed with a diet fortified with conjugated linoleic acid (CLA) and ascidian Halocynthia roretzi tunic extracts by radical scavenging assay. The fish were separated into squid oil (Control) and 2.5% CLA (CA25) groups during the 8-week feeding period. The reducing power of each sample showed high levels of activity compared with ${\alpha}$-tocopherol and butylated-hydroxyanisol (BHA) at 0.2-1.0 mg/mL of lipid. Inhibition of linoleic acid oxidation in samples from Control and CA25 groups showed similar activity after 2 days of incubation at $40^{\circ}C$. The 2,2-diphenyl-1-picrylhydrazyl (DPPH), superoxide, and hydroxyl radical scavenging activities of CLA and carotenoid-deposited sample (CA25) were higher than those of the Control group. The results indicated that the lipid extracted from the viscera of mackerel showed slightly higher antioxidant activities than that from the muscle.