• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.50 no.3
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• pp.361-367
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• 2014

The aims of this study are to access the status and problems and draft possible solutions of Korean trawl fishery in New Zealand sea. The main target fish species for Korean trawlers in this sea were barracouta, blue mackerel, hake, hoki, jack mackerel, ling, oreo, orange roughy, southern blue whiting, spiny dogfish, squid and silver warehou. The Korean trawl fishery are suffering from a supply of seaman, continuous increasing coast of the counter partner, repair of vessel and seaman supply. It may be useful for getting over these difficulties to build a new trawler with a automatic operation system.

• 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.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.43 no.6
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• pp.581-588
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• 2010

To examine the functional properties of conjugated linoleic acid (CLA) and ascidian tunic extracts in fish, we compared mackerel fed ascidian tunic extract and CLA (CA25) and a control group. The daily growth index of CA25 was 1.92 compared to 1.86 in the control group. The viscerosomatic index of CA25 was 36.7% lower than that of the control group. After 8 weeks, the protein content decreased from 19.7 to 17.5% in the CA25 group. The ascidian tunic extract content in the viscera was much higher than in muscle (0.13 vs. 0.03 mg/100 g) after 8 weeks. At the start, the n-3 fatty acid content of the experimental fish was 25.2% in muscle and 23.7% in viscera. The CLA content in muscle in the CA25 group was 2.1% after 4 weeks and 2.3% after 8 weeks. By contrast, the CLA content in viscera did not change after 8 weeks.

• Korean Journal of Ichthyology
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• v.26 no.4
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• pp.349-354
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• 2014

The diet composition of bullet mackerel, Auxis rochei was studied using 200 specimens collected from December 2013 to May 2014 in the coastal waters of Iloilo, Philippines. The size of A. rochei ranged from 11.1 to 31.2 cm in fork length (FL). A. rochei was epipelagic feeder that consumed mainly fishes. In addition, A. rochei consumed shrimps, copepods, crab larvae, amphipods and cephalopods. The diet also included small quantities of stomatopods, bivalves, and ostracods. Also, analysis of the prey-specific abundance against the frequency of occurrence shows that A. rochei have a narrow food niche, and are specialized feeder with fish as their dominant prey. Although fishes were the primary in food consumed by all size class. The fishes gradually increased with body size.

• The Journal of Fisheries Business Administration
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• v.41 no.3
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• pp.59-78
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• 2010

This paper tries to apply the asymmetrical price transmission(APT) behavior observed in the agricultural industry to supply chains of the domestic fishery industry by a statistical manner. The fore mentioned asymmetrical price transmission refers to when price movements in the later stage of the supply chain do not move in a normal or symmetrical manner corresponding to price movements in the earlier stage of the supply chain. Therefore, when the earlier stage price increase and the later stage price increases to a larger degree, it is called positive(+) asymmetry and the opposite behavior is called negative(-) asymmetry. The study examines the data from domestic producers of three fresh fish types, hairtail, mackerel, and cuttlefish, and tries to examine the price asymmetry between the producer or farm, wholesaler, and retail prices via an APT test utilizing unit root, cointegration, and error correction model. The study found, hairtail wholesale and retail pricing bas a negative asymmetric relationship while mackerel has a negative asymmetric pricing relationship at the producer and retail levels of the supply chain. In the case of cuttlefish, all levels of the supply chain showed negative asymmetrical behavior in the supply chain price transmission, meaning the earlier stage price changes are more rapidly and greatly inputted in the later stage of the supply chain pricing. We believe that the reason why the analysis results show negative price asymmetry is due to the uniqueness of fishery products having an important variable such as freshness. If price increases are greater and quicker than price decreases, then consumer demand, which is sensitive to price increases will decrease and subsequently result in the increase of inventory levels, reducing profits for retailers. Also, frozen hairtail, mackerel, and cuttlefish will act as substitute goods to fresh fishery products. Therefore, fresh fishery products have a high demand of price elasticity. When prices increase, demand quickly decreases. Therefore the profit of wholesalers and retailers to decrease, I think this is the main reason of APT in the supply chain of Korea' s fisheries industry.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.45 no.4
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• pp.317-327
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• 2012

The changes in the proximate compositions, lipid classes, and fatty acids of muscle and dripped lipids, and the amino acid compositions and mineral content were studied in Spanish mackerel Scomberomorus niphonius muscle cooked using a frying pan, oven, and microwave oven. The moisture content was high in the raw sample (65.7%) and decreased with cooking, decreasing the most with frying pan method (54.5%). Conversely, the protein, lipid and ash contents increased significantly with cooking (P<0.05). The dripped lipid content from the cooked muscles was the highest with the frying pan sample (0.81%) and was approximately half this level in the oven (0.46%) and microwave oven (0.34%) samples. The percentage of non-polar lipid (NL) in the total lipid content exceeded 95% for the muscle lipids (13.9-17.6 g/100 g sample) and 99% for the dripped lipids (0.34-0.81 g/100 g sample). The prominent fatty acids were 18:1n-9, 16:0, 22:6n-3, 16:1n-7, and 20:5n-3 in the muscle and dripped lipids. The frying pan muscle lipid contained high levels of saturates and monoenes such as 16:0, 18:0, and 18:1n-9, and low levels of polyenes compared with other muscle lipids. The fatty acid compositions of the dripped lipids were similar with all three cooking methods. The prominent total amino acids in Spanish mackerel muscle were glutamic acid, aspartic acid, lysine, leucine, and arginine, and their proportions were similar (45.49-45.82%) in all samples. The potassium and phosphorous contents increased significantly with cooking (P<0.05), and while no heavy metals were detected in any sample. These results indicate that the change in nutritional components, especially the lipid content, was lower with the microwave oven and oven methods compared with the frying pan method.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.37 no.4
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• pp.259-268
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• 2004

Keeping qualities of crude proteases (CP) and fractionated proteases (FP) sedimenting with $30\~80{\%}$ ammonium sulfate from four kinds of fish viscera as a seafood processing waste were examined. Azocaseinolytic activlties (pH 6 and 8) of CP from anchovy (Engraulis japonica), mackerel (Scomber japonicus), bastard flatfish (Pararlichthys olivaceus) and red sea bream (Chysorphys major) were stable without activity loss at $4^{\circ}C$ for 7 months. Activities of NaCP (CP containing $30{\%}$ sodium chloride) on azocasein were approximately $30{\%}$ lower than those of CP. FP activities Increased 3.4-16.1 folds compared to those of CP and NaCP Powdered crude protease (PCP) and fractionated and powdered protease (FPP) containing various sugars (lactose, sucrose, glucose and dextrin) were prepared by freeze drying. Activities of PCP and FPP containing sucrose were higher and more stable than those of PCP and FPP containing other sugars at $30^{\circ}C$ for whole keeping periods. PCP and FPP from mackerel viscera showed the highest proteolytic activity among four kind of fish vlsceras. The Optimum conditions and stabilities of FPP from mackerel viscera were pH 9 and $50^{\circ}C$, and pH 5-10 and $20-45^{\circ}C$, respectively. The results of this study suggest that FPP from seafood processing waste may be used as processing aids.

• Applied Biological Chemistry
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• v.40 no.4
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• pp.318-322
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• 1997

As an investigation for utilization of squid viscera oil as a food source, we attempted to improve a quality of fish burger by addition of emulsion curd formed from gelatin, water and refined squid viscera oil. Judging from the results of peroxide value, brown pigment formation, color value of Hunter, jelly strength and sensory evaluation, the reasonable amount of emulsion curd for the improvement of a fish burger functionality was determined as 6% on the weight basis of the chopped mackerel meat. Total plate counts, volatile basic nitrogen and histamine contents in fish burger prepared by addition of 6% of emulsion curd were $6.2{\times}10^4\;CFU/g$, 19.0 mg/100 g, and 50.7 mg/100 g, respectively. It may be concluded, from the above results that the emulsion curd-added fish burger is a safe as a food commodity. The ratio of polyenes to saturates of emulsion curd-added mackerel burger was 1.13. By adding emulsion curd formed from gelatin, water and refined squid viscera oil, color in cross section, texture and lipid functionality of mackerel burger could be improved in part.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.60 no.2
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• pp.142-151
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• 2024

Recently, domestic fishing production of Japanese horse mackerel has been continuously decreasing. To achieve sustainable fishing of this species, it is essential to acquire its target strength (TS) for accurate biomass estimation and to study its ecological characteristics. To date, there has been no TS research using a broadband echosounder targeting Japanese horse mackerel. In this study, for the first time, we synchronized an underwater camera with a broadband frequency (nominal center frequency of 200 kHz, range: 160-260 kHz) to measure the TS according to the body size (16.8-35.5 cm) and swimming angle of the species. The relationship between Japanese horse mackerel length and body weight showed a general tendency for body weight to increase as length increased. The pattern of the frequency spectra (average values) by body length exhibited a similar trend regardless of body length, with no significant fluctuations in frequency observed. The lowest TS value was observed at 243 kHz while the highest TS values were recorded at 180 and 257.5 kHz. The frequency spectra for the swimming angles appeared to be flat at angles of -5, 0, 30, 60, 75, and 80° while detecting more general trends of frequency spectra for swimming angle proved challenging. The results of this study can serve as fundamental data for Japanese horse mackerel biomass estimation and ecological research.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.32 no.4
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• pp.458-465
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• 1999

Distribution of the proteolytic activities of crude pretense extracted from the viscera of ten kinds of fish was examined. Their proteolytic activities on proteinous substrates (azocasein, hemoglobin, and casein) from the viscera of anchovy, bastard flatfish, mackerel and red sea bream were higher than those of other fishes, and the crude pretenses were further fractoinated with acetone or ammonium sulfate. Optimum concentrations for pretenses fractionation were $0\~55\%$ for acetone and $30\~70\%$ for ammonium sulfate. The fractionated viscera pretense of mackerel showed the highest proteolytic activity among four kinds of fishes. Activities of cathepsin D- and pepsin-like enzymes at pH 3.0, cathepsin L-, B-, H- and G-like enzyme at pH 6,0, and Hypsin- and chymotrypsin- like enzymes (pH 8.0) were detected in the fractionated viscera pretense, whereas activities of cathepsin L- and chymoeypsin-like enzyme were observed in commercial pretenses. Proteolytic activities of Alcalase, Protamex, and Aroase AP-10 for azocasein were slightly higher than the fractionated viscera pretenses, but their amidolytic activities at pH 6.0 and 8.0 toward synthetic substrates were lower than counterpart. The fractionated pretenses from fish viscera would be utilized as commercial pretenses.