• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.43 no.1
• /
• pp.6-11
• /
• 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
• /
• v.42 no.5
• /
• pp.411-416
• /
• 2009

Proximate compositions and fatty acid profiles of cultured and wild mackerel (Scomber japonicus) muscles were compared. Protein content ranged from approximately 16% to 18% and was higher in wild fish than in cultured ones. Lipid content was between two to four times higher in large and small cultured fish (20.1-20.5%) compared with same sized wild fish. The prominent non-polar lipid (NL) class in fish muscles was triglyceride, and additionally, free sterol was among the prominent NL classes in wild fish muscles. Prominent phospholipid (PL) classes in cultured and wild fish muscles were phosphatidylethanolamine and phosphatidylcholine, with the former being higher in cultured fish and the latter higher in wild fish. Prominent fatty acids of total lipid were 16:0, 18:1n-9, 22:6n-3 (docosahexaenoic acid, DHA), 20:5n-3 (eicosapentaenoic acid, EPA), 16:1n-7, 18:0 and 14:0, while 18:2n-6 was among the prominent fatty acids in cultured fish. The n-3 polyunsaturated fatty acids (PUFA, DHA+EPA) content (in mg/100 g of muscle tissue) was higher in cultured fish (2,711 mg in large fish and 2,572 mg in small fish) than in wild fish (2,431 mg in large fish and 1,398 mg in small fish). In conclusion, we have been able to demonstrate that cultured mackerel could also be a good sources of n-3 PUFA, such as DHA and EPA.

• Korean Journal of Ichthyology
• /
• v.33 no.2
• /
• pp.64-73
• /
• 2021

We examined the growth and age structure for chub mackerel caught by a large purseseine in the Korean waters from January to December 2015. A total of 459 specimens were used for otolith analysis, ranging from 19.6 cm to 46.0 cm in fork length. Translucent zone was regarded as an annual mark, and age was counted using the information of the number of translucent zone, capture date, edge type of the otolith and nominal birthdate of 1 January. Annuli in otoliths were mainly formed in May, coinciding with the spawning season. Estimated ages were 0~6 years, and the von Bertalanffy growth models were not significantly different between male and female. Sex-combined growth model was obtained as FL_t=39.3×{1-exp[-0.90×(t+0.033)]}. Among the chub mackerel caught in 2015, the age 2 group had the highest proportion (30.9%), and the age 0 to 2 group accounted for 88.5% of the total catch.

• Development and Reproduction
• /
• v.12 no.3
• /
• pp.207-213
• /
• 2008

In order to monitor the developmental features of embryos, larvae, and juveniles of chub mackerel, Scomber japonicus, the fertilized eggs were obtained by artificial insemination. The fertilized eggs were spherical in shape and floated separately. Their membrane and yolk having 1 oil globule were transparent. The transparent eggs, having one oil drop in the yolk, were $0.94{\sim}1.02\;mm$ (mean, $0.95{\pm}0.03\;mm$) in diameter. The fertilized eggs started hatching at 51 hrs after fertilization in $20{\pm}0.5^{\circ}C$ water. The total length of the hatched larvae was $2.52{\sim}3.0\;mm$ (mean, $2.75{\pm}0.04\;mm$). At hatching, the larva, with the mouth and anus not opened yet, had yolk sack, $28{\sim}31$ myomeres and eyes with melanophore. Yolk completely 2 days after hatching and the total length of post-larvae $3.12{\sim}3.63\;mm$ (mean, $3.39{\pm}0.05\;mm$). At the 18 days after hatching, the tip of tail became curved at the end and the stems for pectoral, dorsal, and caudal fins appeared. Juveniles, having all firm rays, was $44.12{\sim}58.72\;mm$ (mean $55.95{\pm}6.74\;mm$) in TL 25 days after hatching.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.41 no.6
• /
• pp.471-477
• /
• 2008

Development of egg, larvae and juveniles for the Pacific mackerel, Scomber japonicus are described following natural fertilization in the indoor tank of $25^{\circ}C$ water temperature. Following a routine hormone treatment technique for the brood stock, male and female mackerels were artificially matured by intramuscular injections of LHRHa at a dosage of $400{\mu}g/kg$ body weight (BW)+Domperidone at a dosage of $4{\mu}g/kg$ body weight (BW) to induce maturation in a separate aquarium and induced natural spawning. Fertilized eggs were ca. 1.0 mm in diameter; spherical in shape with a single oil globule; pelagic and non-adhesive. Hatching occurs 41 hours after fertilization at $23-24^{\circ}C$. The newly hatched larvae was 3.03 mm in average total length (ATL), the mouth and anus were not open, oil globule located in posterior end of yolk sac, and preanal length was 42.8% of TL. The larvae measuring 2.89 mm ATL, almost absorbed yolk sac and oil globule material in 2 days after hatching, in which the mouth and anus were open. Melanophores, branch or star in shape were observed on the top of head, peritoneal region and along the ventral contour. In 13 days after hatching, the larvae was 6.88 mm ATL, its posterior end of notochord began to flex upward, finfold of caudal fin appeared, jaw teeth were already formed. In 19 days after hatching, the larvae was 7.71 mm ATL completed only caudal fin rays (9+8), and preanal length was 49.4% of TL. In 37 days after hatching, the larvae was 27.4 mm ATL already completed all the fins, and preanal length was 59.9% of TL.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.52 no.6
• /
• pp.666-684
• /
• 2019

The horizontal distributions of eggs and larvae of chub mackerel Scomber japonicus were extensively surveyed in the vicinity of Korean waters between 31°75'N and 36°50'N during May and June in 2016 and 2017 (total of four surveys). We used a coupled bio-physical model (DisMELS) that combines an individual-based model (IBM) incorporating vertical migration of larvae and temperature-dependent survival to understand transport processes in the early life stage. Using the distributions of eggs and larvae from surveys, the potential spawning grounds were estimated at the northwest and southeast of Jeju Island and the central East China Sea in May, and at the southwestern East Sea and southern West Sea in June by running the model backward in time. In forward experiments within 30 days from the backward results, most larvae were transported to both the Korean and Japanese sides of the East Sea through the Korea Strait. However, the larvae released in the central East China Sea were transported to the Japanese side only, while those released in the southern West Sea were retained within that region. The survival rates at 30 days after release based on the simulation incorporating temperature-dependent survival throughout May and June were 29.7% in 2016 and 28.8% in 2017.

• Korean Journal of Veterinary Research
• /
• v.56 no.1
• /
• pp.45-46
• /
• 2016

For several days, there was a series of mortalities of chub mackerel (Scomber japonicus) that were reared for public exhibition in a private aquarium in Seoul, Korea. As part of the diagnosis of the dead fish, a bacterial isolate from the kidney was cultured, identified, and confirmed to be Vibrio (V.) harveyi using Vitek System 2 and 16S rRNA gene sequencing. Phylogenetic analysis was also performed by the neighbor-joining method. As a result, the V. harveyi isolated from chub mackerels of a private aquarium in Korea, called as SNUVh-LW1, was clustered in the same group with V. harveyi ATCC33843.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.26 no.1
• /
• pp.45-53
• /
• 1997

Salted mackerel(Scomber japonicus) is favorite diet in Korea from ancient times. The formation of N-nitrosamine and amines such as VBN, TMAO, TMA and DMA in salted mackerels were investigated when nitrite was added to salting water at the concentration of 0, 100, 500 and 1000mg/kg and influence of cooking method on the formation of N-nitrosamine was also analyzed. The content of VBN in mackerel during the salting increased contineously; after 50 days it was approximately more than 23.8 times as compared with that of raw sample. The TMAO nitrogen decreased while TMA increased in mackerel during the salting, the amounts of TMAO and TMA were 3.7~21.0mg/100g and 15.0~20.4mg/100g in salted mackerel, respectively. The content of DMA nitrogen increased remarkably in mackerel during the salting; DMA in sample salted for 50 days reached about 16.0 times more than that of raw sample. N-Nitrosodimethylamine (NDMA) content of control sample was detected less than 1.0$\mu\textrm{g}$/kg, but nitrite addition to salting water at 100, 500 and 1000ppm resulted in NDMA content of 8.1~14.6$\mu\textrm{g}$/kg, 24.5~45.5$\mu\textrm{g}$/kg and 53.8~77.2$\mu\textrm{g}$/kg, respectively. In contrast, cooked counterparts contained 3.3~12.6$\mu\textrm{g}$/kg of NDMA. In general, more NDMA were produced during cooking when samples cooked using direct heating methods such as a gas range and a briquet fire than when samples were cooked using indrect heating methods such as an electric range.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.49 no.6
• /
• pp.737-742
• /
• 2016

This study examined changes in physicochemical indicators [K-value, lipid peroxide, and thiobarbituric acid reactive substances (TBARS)] in mackerel muscle during refrigerated storage at $4^{\circ}C$. Analyses were conducted every 3 days for 15 days. First, we visually observed changes in the mackerel. After 3 days, there were rapid changes in color and a rotten smell developed. The K-value of mackerel muscle was 4.21, 19.00, 42.13, 51.71, 71.19, and 80.34% on days 0, 3, 6, 9, 12, and 15, respectively; lipid peroxide level also increased, to 5.34, 5.44, 6.59, 7.29, 8.32, and 8.71 nmol/mL, respectively. TBARS increased from day 0 to 6, but did not change significantly after day 6 (0.98, 1.74, 2.73, 2.09, 1.86, and 1.93 mg Eq. malondialdehyde (MDA)/kg, respectively). The changes in K-value and lipid peroxide level demonstrated a loss of value as fresh food after day 6. The freshness of the stored mackerel had decreased by day 6 and mackerel stored for 9 days was less marketable.

• Journal of the Korean Society of Fisheries and Ocean Technology
• /
• v.35 no.1
• /
• pp.35-40
• /
• 1999

We selected horse mackerel Trachurus japonicus, mackerel Scomber japonicus and arrow squid Todarodes pacificus, to use in the experiment. These fishes migrate to the Cheju coast and were caught by set-net. We studied the leading effect on the fish schools using the attracting lamps in an outdoor water tank at the Marine Research Institute in Cheju National University. The results obtained are summarized as follows; 1. The attracting rate of fish schools was increasing as the time between switching on and off each lamp was getting longer when each of the attracting lamps was switched on and off in order. However, the attracting rate of mackerel school showed a tendency to be higher than that of the other two species. 2. The attracting rate of fish schools was increasing as the time of switching off the lamps was getting longer when the attracting lamps which had been switched on were switched off in order. However, the attracting rate of mackerel school showed a tendency to be higher than that of the other two species. 3. The attracting rate of fish schools was decreasing as the speed of moving the attracting lamp was getting faster when the attracting lamp was moving. However, the attracting rate of mackerel school showed a tendency be higher than that of the other two species. 4. To determine the distance between the attracting lamps, there would be two methods. One is switching on and off the attracting lamps in order, and the other is switching off the attracting lamps in order which had been switched on. The methods showed that the attracting rate of fish schools were decreasing as the distance between the attracting lamps were getting longer. However, the attracting rate of mackerel school showed a tendency to be higher than that of the other two species.