• Journal of Nutrition and Health
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• v.26 no.3
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• pp.254-267
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• 1993

Fatty acid contents of 59 food items which are major fat sources in Korean diet were analyzed. The contents of EPA and DHA in fish were 0.02-2.66g and 0.02-3.01g per 100g edible portion, respectively. Items with high amount of EPA and DHA were canned Sardine, Mackerel, Mackrel pike, Atka-fish, Hair tail, Conger eel and Herring. But white fish such as Croaker, Gindaro, Flounder and frozen Alaskan pollack contained less than 0.1g of EPA and DHA per 100g edible portion. Other sources of n-3 fatty acid were perilla oil, rapeseed oil, soybean oil and walnuts all of which contained relatively high amounts of linolenic acid.

• Applied Biological Chemistry
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• v.6
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• pp.15-24
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• 1965

The mackerels, Scomber japonicus (HOUTTYN), for this study were caught by purse sein net in Korea. In this paper, the seasonal variations of the oil content and Vitamin A concentration in oil in different parts of the mackerel, the distribution of the Vitamin A of viscera of that and physical and chemical constants of oil were discussed. The results are summarized as follows: 1. In the beginning of June, the liver weight increased rapidly and reached the maximum. In this period, the gonad weight was also maximum. It seemed that this phenomenon has influenced on the nutritional and physiological aspects of the spawning stage. 2. The Vitamin A concentration of liver oil reached the maximum value in the middle of July. In the most case, it was proportinate to the oil content in liver inversely. 3. The Vitamin A concentration of pyloric caeca oil reached the maximum Value in the late of July. It showed the tendency of being proportionate to the oil content in pyloric caeca inversely. And the Vitamin A concentration of intestine oil reached maximum value in the beginning of July. 4. The distribution average ratio of Vitamin A in liver, pyloric caeca, intestine, stomach and contents of stomach and gonad to the total Vitamin A in whole viscera were 60.8, 29.4, 5.7, 2.2, and 1.9 percentage. The seasonal variation of the distribution of Vitamin A in pyloric caeca to the amount of total Vitamin A in whole viscera was proportionate to that of liver inversely. 5. It seemed that there were no any corelation between the Vitamin A content and seasonal variation of the physical and chemical constants of viscera oil. But when the Vitamin A concentration was high, the refractive index, the amount of unsaponifiable matter and iodine value of viscera oil were also high. 6. On the extracting vitamin oil of viscera of mackerel, it is the most suitable period from the end of May to the middle of October. The liver, pyloric caeca and intestine of mackerel are valuable and the other parts of vicera are worthless as vitamin oil resources. It is probable that the whole viscera oil could also be utilized as vitamin-rich oil, if it were concentrated.

• Journal of Korean Society for Atmospheric Environment
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• v.33 no.4
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• pp.361-369
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• 2017

In this study, the characteristics of the dust emission according to the presence or absence of operation of the gas stove were analyzed by particle size analysis and density estimation while the mackerel was cooked while the fan was placed on the gas stove used in the home. The experiment was carried out using 20 mackerel of normal size at home. Commercially available canola oil was used as edible oil. In order to understand the characteristics such as particle size distribution of fine dust, light scattering measurement method which can be measured at intervals of several seconds was used. Particles generated by combustion of gas stove, particles formed by heating cooking oil, and particles generated by heating mackerel fish meat are judged to be nano size particles smaller than $1{\mu}m$. Therefore, it is necessary to use precise measurement method rather than the measurement method using the filter which is currently being measured in the measurement of the particles discharged from the fuel combustion or food cooking in the future. Analyzing the particle size and density of the dust emitted from the cooking stove is expected to contribute technically to the reduction of dust emissions from the cooking process of gas and fuel facilities at home and commercial facilities.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.20 no.3
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• pp.213-218
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• 1987

The DNA damage mechanism by fish oil peroxidation was investigated through the model system of a DNA-mackerel lipid at $37^{\circ}C$. Mackerel lipid peroxidation products induced a great DNA damage with the increment of its concentration, and such DNA damage in all systems examined occurred below $100millieq{\cdot}/kg$ in POV (peroxide value) Singlet oxygen $(^1O_2)$ and superoxide anion${\cdot}O_2^-$ greatly participated in the DNA damage during peroxidation of mackerel lipid, while hydrogen peroxide$(H_2O_2)$ and hydroxyl radical $({\cdot}OH)$ did little show the DNA damage. From the results of the addition of several active oxygen scavengers to the DNA-lipid systems, singlet oxygen ana superoxide anion greatly affected to the increase of POV ana to the DNA damage by mackerel lipid peroxidation, respectively. It indicates that there was a close relationship between the effects of active oxygens in the mackerel lipid peroxidation and its DNA damage mechanism.

• Journal of Life Science
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• v.17 no.4 s.84
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• pp.546-551
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• 2007

The purpose of this investigation was to determine the effect of feeding dried mackerel as a means of increasing the intake of these n-3 polyunsaturated fatty acids on fatty acid compositions in liver and nervous tissue. Twenty male mice aged at 4 weeks were fed on the control (5% palm oil, control group) and 5% dried mackerel diets (mackerel group) for four weeks. In fatty acid compositions of liver and cortex, levels of total n-3 fatty acid, specially docosahexaenoic (22:6n-3, DHA) and eicosapentaenoic (20:5n-3, EPA) acids, were increased in the mackerel group compared to the control group, while docosapentaenoic acid (22:5n-6, DPAn-6) levels were decreased (p<0.05). In cerebellum and retina, levels of DHA were not significantly different between the control and mackerel groups, but levels of total n-6 fatty acids and arachidonic acid (20:4n-6, AA) were decreased in the mackerel group. These results indicated that intake of 5% dried mackerel increased levels of n-3 polyunsaturated fatty acids in cortex. Thus, we will investigate the relationship between brain function and cortex fatty acid compositions following intake of mackerel by assessing discrimination leaning ability.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.1
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• pp.98-104
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• 1995

To utilize the mackerel viscera effectively, antioxidant substances were extracted and the effects on the oxidation were evaluated. Total lipid(TL) extracted from mackerel viscera were fractionated into hexane extracts, tetracarbon chloride($CCl_4$)-methanol(1 : 1, 1 : 3, 1 : 9, v/v) extracts, phospholipid(PL), phosphatidylcholine(PC), and PC free fracitons(PCF). Inhibition of fish oil oxidation was investigated using these fractions. Hexane fraction showed lower antioxidant activity compared to the TL or $CCl_4-methanol$ fractions(C-M) ; in addition, antioxidant activities increased as polarity of C-M increased. Significant antioxidant activities were observed with PL, PC, and PCF ; among them, PC was the most effective. To determine the antioxidant activity of PC, effects of natural or synthetic antioxidant were compared. Addition of PC to fish oil proved to enhance antioxidant activity the antioxidant activity of phospholipids was derived mainly from PC.

• Journal of the Korean Society of Food Science and Nutrition
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• v.19 no.4
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• pp.321-329
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• 1990

The present study was carried out to investigate the antioxidant effects of onion and ginger on the lipid peroxidation of mackerel during frozen storage. mackerels were reated with onion juice ginger juice tocopherol and BHA and stored at -18$^{\circ}C$ for 6 weeks. lipid peroxidation in samples was estimated by the periodical measurements of acid value iodine value peroxide value carbonyl value 2-thiobarbituric acid value and fatty acid composition. The treatments with ginger and onion were effective on the suppression of acid value and carbonyl value of makerel oil during 4 to 6 weeks of frozen storage. The iodine value was not affected by the treatments with various antioxidants, The production of peroxides was delayed by ginger or onion treatment, the TBA value of the sample muscles was not lowered by the treatments, The treatment with onion resulted in less changes in the contents of $\omega$-3 polyunsaturated fatty acids and in the P/S ration of fish oil than the control did. Results indicate that the applica-tion of ginger or onion juice on the surface of fishes may be useful to lower the degree of rancidity of fish during the froxaen storage.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.19 no.5
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• pp.423-435
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• 1986

As the first part of the studies on utilization of polyunsaturated lipids in red muscled fishes like sardine (Sardinops melanosticta) and mackerel (Scomber japonicus), lipid distribution in body sections, whole body, meat, viscera, skin, and head, lipids, polar and nonpolar, and fatty acid composition of the oils obtained from these body sections, and seasonal variations in fatty acid composition, particularly in the content of polyenoic acids, EPA and DHA, were determined, The content of total lipids was ranged $22.2\%\;to\;27.2\%$ in case of sardine without broad difference between body sections, while in case of mackerel $36.7\%\;to\;38.8\%$ unevenly in skin and head. The lipids of both fish were composed of more than $80\%$ of non-polar lipid and there was not much differences in the fatty acid composition between the lipids, polar and non-polar. The major fatty acids of the lipids were $C_{14:0},\;C_{16:0},\;C_{18:0},\;C_{16:1},\;C_{18:1},\;C_{20:1},\;C_{20:4},\;C_{20:5},\;and\;C_{22:6}$, and these acids, $C_{18:1},\;C_{16:0},\;C_{22:6},\;C_{18:0},\;C_{20:5},\;C_{14:0},\;C_{16:1}$, were in high quantity in order. Seasonal variation in fatty acid composition of sardine oil did not show any great variety between sections. There was a tendency in general that saturated and monoenoic acids began to decrease in winter and showed the minimum in April; hereafter get to increase again, while polyenoic acids showed the maximum in April. Both $C_{20:5}\;and\;C_{22:6}$ acids were high in the season of April to July. Variation in fatty acid content was in a width of $8\%$ for saturated, $5\%$ for monoenoic, and $12\%$ for polyenoic acid. $C_{20:5}\;and\;C_{22:6}$ acid were varied in $9.4\%\;and\;9.8\%$, respectively. In case of mackerel oil, seasonal variation tended same as in sardine oil except the fact that the saturated and monoenoic acid decreased to the minimum in the term of April to July in which the polyenoic acid content was also higher marking $27.3\%\;to\;36.1\%$ in average. Fatty acid variation was in a range of $6.3\%$ for saturated, $8.3\%$ for monoenoic, and $13.8\%$ for polyenoic acid but variation of $C_{20:5}\;and\;C_{22:6}$ acid was 4, $3\%$ and 3, $4\%$ respectively. When fresh sardine was stored for 10 days at $5^{\circ}C$, oxidation was rapidly initialed and consequently resulted in fast loss of $C_{20:5}\;and\;C_{22:6}$ acids. It is concluded from the results that the catch of sardine and mackerel in the season of April to June would be adequate for the preparation of polyunsaturated lipid condenced oil in regard to sectional lipid distribution and its variation in seasons.

• Korean journal of food and cookery science
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• v.12 no.4
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• pp.487-492
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• 1996

The purpose of this report is to present a list of Korean foods containing histamine, that is known to cause food allergy and chronic urticaria. For the measurement of histamine in foods, the application of spectrofluorimeter is used. Among the food groups, sea foods (mackerel, pacific saury, spanish mackerel, anchovy, hair, tail, tuna) contain most high amount of histamine, and the contents of see weeds (sea mustard, laverare) are also high. Milk and milk products (mozzarella cheese, yogurt) contain more histamine than animal meats. Plant foods like cereals, vegetables or fruits contain much less histamine than other food groups, except spinach. The contents of dried sesame, sesame oil, and mugicha, green tea, ginseng tea, mayonnaise, tomato ketchup are relatively high. This paper will be used as a fundamental guideline in planning dietary management of allergy and for the operational plans for the future nutrition education intervention. Because the foods rich in histamine may cause allergy-like syptoms, it may be reqoiled to label the foods containing histamine.

• 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.