• The Journal of Fisheries Business Administration
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• v.28 no.2
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• pp.39-66
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• 1997

The objective of this study is to suggest the improvement method of the profitability in our marine fish culture business. So I investigated the actual condition for aquaculture farms in South Sea coast by the question and actual survey. 1 recognized the following facts; 1) The marine floating netcage system are a great portion in two province - Kyeongnam and Cheunnam, 2) The rockfish are reared absolutely much more than the olive flounder, 3) The polyculture by various species are more carried out than the monoculture of the olive flounder or rockfish, etc. I analyzed the profitability in olive flounder monoculture, rockfish monoculture, olive flounder and rockfish polyculture, and rockfish polyculture taking turns year by year respectively. At a result I comfirmed that the net income to net sales was the highest in the olive flounder monoculture bacouse the olive flounder,s sale price was higher than rockfish price. But internal rate of return(IRR) and net present value(NPV) were high in the olive flounder and rockfish polyculture or the rockfish taking turns polyculture. The reasons were alttributed to their high utility of a netcage and to reduction of a capital cost. So, I suggest 1) to feed the bigger product in short term, 2) to reduction of a feed and seed cost, 3) to increase a survival rate of fish and 4) to enlarge production by highly utilizing a netcage. And I recognized that a aquaculture manager should make constantly an effort to gain more profit by rearing more good products and by reducing a production cost.

• Journal of fish pathology
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• v.16 no.1
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• pp.51-59
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• 2003

Streptococcal infection is one of the most serious disease of cultured olive flounder, Paralychthys olivaceus in Korea and caused by more than one species. However, there has been considerable confusions about the taxonomic position of the fish pathogenic streptococci. In this study, We performed the randomly amplified polymorphic DNA(RAPD) pattern analysis to evaluate the possible classification in 8 streptococci isolated from diseased olive flounder and reference strains based on their DNA structure. RAPD PCR with DNA solution prepared by simple boiling and 10-mer random primer was appeared to be a good tool for discrimination of different streptococcal strains. Phenotypical characters by simple biological test and API 20 Strep corresponded well to the specific profiles of RAPD in streptococcal isolates of this study. Therefore, the RAPD profile was considered as one of differential characters to discriminate the streptococcal isolates from diseased olive flounder.

• Food Science and Biotechnology
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• v.18 no.1
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• pp.79-83
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• 2009

Acidolysis of olive oil with omega-3 (n-3) polyunsaturated fatty acids (PUFAs) was carried out to produce a structured lipid. Novozym $435^{(R)}$ from Candida antarctica was used as the biocatalyst. Response surface methodology (RSM) was used to determine optimum conditions for lipase-catalyzed enrichment of olive oil. Three factors, 5 levels, central composite design was used. The effects of incubation time, temperature, and substrate mole ratio on incorporation ratio (n-3 fatty acids/total fatty acids, %) were investigated. From the evaluation of response surface graphs, the optimal conditions for incorporation of long chain n-3 PUFAs into olive oil were $40-60^{\circ}C$ for temperature, 30-45 hr for reaction time, and 3:1-5:1 (n-3 fatty acids/olive oil) for substrate mole ratio. Experiments conducted under optimized conditions predicted by the model equation obtained from RSM yielded structured lipids with 50.8% n-3 PUFAs. This value agreed well with that predicted by the model. Oxidative stability tests showed that the product was more susceptible to oxidation than unmodified olive oil. Antioxidant addition improved the oxidative stability of the product.

• Fisheries and Aquatic Sciences
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• v.22 no.7
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• pp.14.1-14.8
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• 2019

Olive flounder (Paralichthys olivaceus) is the major species developed for aquaculture in South Korea. Over the long history of olive flounder aquaculture, complex and diverse diseases have been a major problem, negatively impacting industrial production. Vibriosis is a prolific disease which continuously damages olive flounder aquaculture. A bacterial disease survey was performed from January to June 2017 on 20 olive flounder farms on Jeju Island. A total of 1710 fish were sampled, and bacteria from the external and internal organs of 560 fish were collected. Bacterial strains were identified using 16 s rRNA sequencing. Twenty-seven species and 184 strains of Vibrio were isolated during this survey, and phylogenetic analysis was performed. Bacterial isolates were investigated for the distribution of pathogenic and non-pathogenic species, as well as bacterial presence in tested organs was characterized. V. gigantis and V. scophthalmi were the dominant non-pathogenic and pathogenic strains isolated during this survey, respectively. This study provides data on specific Vibrio spp. isolated from cultured olive flounder in an effort to provide direction for future research and inform aquaculture management practices.

• Tribology and Lubricants
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• v.36 no.6
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• pp.342-349
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• 2020

The rapidly increasing threats to the environmental has increased the demand for biodegradable lubricants. Vegetable oils, such as olive, coconut, and sunflower oils, are readily obtainable and are not harmful, unlike synthetic and mineral oils. The tribological characteristics of these oils should be adequately examined for industrial applications. In this study, the lubrication characteristics of olive oil is investigated using a pin-on-disk-type tribometer under 500 gf of normal force, and the examination results are compared and analyzed with those of commercial synthetic lubricants for friction and wear. In addition, stearic acid, which is a type of saturated fatty acid, is mixed with olive oil as an additive to improve its lubrication characteristics. Olive oil with stearic acid additive is thus observed to exhibit the lowest friction coefficient for rotational speeds of 200 to 800 rpm. According to the wear analysis, a minimal amount of wear is observed when no additive is used. Hence, olive oil is able to effectively reduce friction and wear at relatively low speeds. These low friction and wear characteristics of olive oil are attributed to its compatibility with the substrate.

• Journal of agriculture & life science
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• v.50 no.1
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• pp.155-165
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• 2016

The study investigated the effects of adding bovine plasma protein(PP) hydrolysates on the quality properties of cooked pork patties. Pork patties were prepared as follows: manufactured with pork back-fat(control); replacement of back-fat with 40% olive oil(T1), 40% olive oil and 2% PP hydrolysates(T2), and 40% olive oil and 4% PP hydrolysates(T3). The olive oil modified the fatty acid profiles of the pork patties by lowering the saturated fatty acids(SFAs) percentage. Olive oil and 4% PP hydrolysates addition reduced the level of 2-thiobarbituric acid-reactive substance(TBARS) values in pork patties, compared to the controls. Furthermore, the pork patties with added PP hydrolysates had higher pH values than the control. All samples containing olive oil and PP hydrolysates had increased levels of DPPH radical scavenging activity. In particular, added PP hydrolysates were more effective in increasing antioxidant activity than were the other treatments. Therefore, PP hydrolysates could be used as a natural antioxidative in cooked pork patties.

• Proceedings of the Korean Society of Food Science and Nutrition Conference
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• 2001.12a
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• pp.95-109
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• 2001

The traditional (European) Mediterranean diet is characterized by an abundance of plant foods such as bread, pasta, vegetables, salad, legumes, fruit, nuts; olive oil as the principal source of fat; low to moderate amounts offish, poultry, dairy products and eggs; only small amounts of red meat; low to moderate amounts of wine, normally consumed with meals. This diet is low in saturated fatty acids, rich in carbohydrate and fibre, and has a high content of monounsaturated fatty acids (MUFA). These are primarily derived from olive oil. Despite a wealth of general knowledge concerning the major classes of compounds present in olives and olive oil, detailed knowledge of the phenolic antioxidant content has been lacking. Therefore the aim of the study was to evaluate the phenolic antioxidant content in a range of olive and seed oils. While seed oils were devoid, on average, the olive oils contained $196{\pm}19mg/kg$ total phenolics as judged by HPLC analysis, but the value for extravirgin ($232{\pm}15 mg/kg$) was significantly higher than that of refined virgin olive oil ($62{\pm}12mg/kg$; P<0.0001). Appreciable quantities of simple phenols (hydroxytyrosol and tyrosol) were detected in olive oils, with significant differences between extravirgin ($41.87{\pm}6.17$) and refined virgin olive oils ($4.72{\pm}2.15$; P<0.01). The major linked phenols were secoiridoids and lignans. Although extravirgin contained higher concentrations of secoiridoids ($27.72{\pm}6.84$) than refined olive oils ($9.30{\pm}3.81$) this difference was not significant. On the other hand the concentration of lignans was significantly higher (P<0.001) in extravirgin ($41.53{\pm}3.93$) compared to refined virgin olive oils ($7.29{\pm}2.56$). All classes of phenolics were shown to be potent antioxidants. In future epidemiolgic studies, both the nature and source of olive oil consumed should be differentiated in ascertaining cancer risk.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.1
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• pp.93-98
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• 2005

Total tocopherol and phenol contents were determined for virgin and pure oilve oil, and their autoxidation and thermal oxidation were compared with those of commercial soybean oil, in the presence or absence of fluorescent light. The total tocopherol contents of virgin, pure olive oil, and soybean oil were 15.7, 11.2, and 80.7 mg/100 g, respectively. Their total phenol contents were 10.4, 1.6 and 0.5 mg/l00 g, respectively. In autoxidation under dark place at 45$^{\circ}C$, the oxidative stability of the substrate oils decreased in order of virgin oilve oil, pure olive oil, and soybean oil. The average temperature coefficients of the virgin, pure olive oil and soybean oil in the range of 45∼$65^{\circ}C$ were 1.73, 1.83 and 1.64, and the activation energies were 26.86, 29.49, and 24.07 KJ/mol, respectively. In temperature range of 45∼$65^{\circ}C$, pure olive oil was the most susceptible to temperature change, whereas soybean oil the least. In autoxidation under fluorescent light at 45$^{\circ}C$, the oxidative stability of substrate oils decreased in the order of soybean oil, pure olive oil, and virgin olive oil. In thermal oxidation at 18$0^{\circ}C$, the oxidative stability of substrate oils decreased in order of pure olive oil, virgin olive oil, and soybean oil.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.10 no.3
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• pp.127-136
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• 1990

In this paper, the experimental study was carried out for the removal of olive oil in wastewater by the use of Biological Fluidized Bed(BFB) with the reticulated polypropylene sheets as media. The nonbiodegradable olive oil, one of the animal and vegitable oil, was used bacause of the relative simplicity of constitution. Biological degraciability and removal characteristics of emulsified olive oil were studied by batch and continuous experiments respectively. From the results of batch experiments, it was observed that the emulsified olive oli used in BFB reactor was absorbed by media and sludge in about 12 hours, and degradation of the absorbed olive oli was mostly completed for 24 hours. The functional relationship of Michaelis-Menten's Enzyme reaction equation exists between oil concentration and maximum specific rate of olive oil. From the continuous experiments for the removal of olive oil using BFB reactor, it was proved that the substrate removal rate coefficient $k=0.004d^{-1}$, which is the first order kinetics. It was apperared that oxygen utlization coefficients for synthesis(a') and endogeneous respiration(b') of microorganisms in the reactor are respectively 0.85mg $O_2/mg$ $COD_{cr}$ and 0.011mg $O_2/mg$ BVS. day.

• Food Science and Biotechnology
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• v.17 no.2
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• pp.396-401
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• 2008

Effects of replacing pork backfat with a combination (ICM) of isolated soy protein (ISP), carrageenan, and maltodextrin, or with ICM +olive oil, on the quality characteristics of sausages were investigated. Both treatments had lower fat content (p<0.05), but higher protein and moisture contents than the control (p<0.05). The fat content of low-fat sausage containing the ICM was increased on day 30 compared to day 1 and 15 (p<0.05), and that of ICM+olive oil was increased after day 15. The water holding capacity of ICM was lower than the control through day 30 (p<0.05). The ICM+olive oil had a lower cooking loss than ICM on day 1 and 15 (p<0.05). On day 1, the ICM had lower lightness and higher redness values than the control (p<0.05), and the ICM+olive oil had a higher yellowness value than the control and ICM (p<0.05). Both treatments presented higher hardness, cohesiveness, gumminess, and chewiness values than the control (p<0.05). The lipid oxidation values of both treatments were lower than the control on day 15 and 30 (p<0.05), and those were affected by the addition of olive oil. The ICM was rated higher for sensory color and overall acceptability than the ICM+olive oil (p<0.05).