• Journal of Korean Society of Forest Science
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• v.102 no.3
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• pp.345-354
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• 2013

To understand the community structures of the vegetation of the beaches and coastal dunes of Seocheon-gun, Boryeong-si, Anmyeon-do, Taean-gun in Chungcheongnam-do and Buan-gun in Jeollabuk-do at the west coast of South Korea, a plant sociological vegetation survey was carried out to make a classification of correlation vegetation communities, a cluster analysis and an inorganic component analysis on the soil and plant body. Regarding the vegetation of the coastal dunes, plant communities were classified into 31 communities by correlation dominant species, and as a result of a cluster analysis on the vegetation communities, they were classified into five vegetation types such as Calystegia soldanella community, Rosa rugosa community, Imperata cylindrica community, Vitex tend community and Elymus mollis community. The soil pH was highest in Seocheon area ($7.54{\pm}1.18$) while lowest in Buan area ($6.29{\pm}2.15$), and regarding inorganic components, the nitrogen content was highest in Robinia while lowest in Imperata cylindrica. The soil PH of vegetation I was highest (8.23) among the five vegetation types, and the organic matter was lowest (71.58). As a result of CCA ordination analysis to examine the correlation among environmental factors, Calystegia soldanella community, Rosa rugosa community and Imperata cylindrica community among the five vegetation types were distributed while they were not affected by soil environmental elements, but Vitex tend community and Elymus mollis community were distributed mainly at the places with high $K^+$ content in the soil.

• Asian-Australasian Journal of Animal Sciences
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• v.27 no.2
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• pp.161-168
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• 2014

This study aimed to investigate dietary concentrate:forage ratios (C:F) and undegraded dietary protein (UDP) on nitrogen balance and urinary excretion of purine derivatives (PD) in lambs. Four Dorper${\times}$thin-tailed Han crossbred castrated lambs with $62.3{\pm}1.9$ kg body weight at 10 months of age were randomly assigned to four dietary treatments in a $2{\times}2$ factorial arrangement of two levels of C:F (40:60 and 60:40) and two levels of UDP (35% and 50% of CP), according to a complete $4{\times}4$ Latin-square design. Each experimental period lasted for 19 d. After a 7-d adaptation period, lambs were moved into individual metabolism crates for 12 d including 7 d of adaption and 5 d of metabolism trial. During the metabolism trial, total urine was collected for 24 h and spot urine samples were also collected at different times. Urinary PD was measured using a colorimetric method and creatinine was measured using an automated analyzer. Intake of dry matter (DM) (p<0.01) and organic matter (OM) (p<0.01) increased as the level of UDP decreased. Fecal N was not affected by dietary treatment (p>0.05) while urinary N increased as the level of UDP decreased (p<0.05), but decreased as dietary C:F increased (p<0.05). Nitrogen retention increased as dietary C:F increased (p<0.05). As dietary C:F increased, urinary excretion of PD increased (p<0.05), but was not affected by dietary UDP (p>0.05) or interaction between dietary treatments (p>0.05). Daily excretion of creatinine was not affected by dietary treatments (p<0.05), with an average value of $0.334{\times}0.005$ mmol/kg $BW^{0.75}$. A linear correlation was found between total PD excretion and PDC index ($R^2$ = 0.93). Concentrations of creatinine and PDC index in spot urine were unaffected by sampling time (p>0.05) and a good correlation was found between the PDC index (average value of three times) of spot urine and daily excretion of PD ($R^2$ = 0.88). These results suggest that for animals fed ad libitum, the PDC index in spot urine is effective to predict daily excretion of PD. In order to improve the accuracy of the spot sampling technique, an appropriate lag phase between the time of feeding and sampling should be determined so that the sampling time can coincide with the peak concentration of PD in the urine.

• Parasites, Hosts and Diseases
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• v.23 no.1
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• pp.123-139
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• 1985

The present survey was undertaken to observe the geographical distibution of matacercaria among the sweetfish, Plecoglossus altivelis, the most important second intermediate host of Metagonimus yokegawai, which were collected during the period from 1983 to 1984 in south-eastern coastal areas of Korea. The results obtained were summarized as follow: 1. A total of 668 sweetfish collected from 70 chins (=streams) in the above coastal arcus was examined for the metacercariae, and 432 (64.7%) among them were infected with metacercariae of M. yokogawai. The mean number of metacercariae in a fish was in the range from 0 to 29,604 and the mean number of the metacercariae in a fish was 640.3. 2. It was observed that the mean infection rate showed 46.45 in Gangweon-Do (=province) . The infection rates varied from stream to stress showing 100% in Namdae stream(Gangnun-city) , Obsib stream (Samchok-gun) and Dongmak, 95.0% in Hosan stream, 90.0% in Gungchin stream, and Namdae stream (Yangyang-fp) ,80.0% in Hwasang stream,50.0% in Daebong stream,45.0% in Yonghwa stream, 30.0% in sangchsn stream and Sachsn stream, 20.0% in Munam stream and Okgyoe stream, 15.0% in Imweon stream, 10.0% in Namchsn stream. And no metacercarial infections in their fish host were found in the areas of Mulchi stream, Sangun stream, Gosamun stream, Jonchon stream and Gagok stream. 3. It was observed that the mean infection rate showed 50.9% in Kyangsangbuk-Do (=province). The infection rates also varied from stream to stream showing 100% in Songchon stream, Osib stream (Yongdok-gun) and Daejong stream,60.0% in Pyanghae stream and Gunmu stream,50.0% in Buhwung stream and stream, 25.0% in Nagok stream, 20.0% in Oangbi stream, 10.0% in Namhodong stream. And no metacercarial infections in their fish host were found in the areas of Namdae stream (Uljinup) and Chaksan stream. 4. It was observed that the mean infection rate showed 67.6% in Kyangsangnam-Do(=province). The infection rates varied from stream to stream showing 100% in Taehwa river, Hwiya river, Inchfn stream, Miryang river, Nam river, Hwagae stream, Koha stream, Sosang stream, and Tongchon stream,90.9% in Yancho stream,90.0% in Hoihwa stream,80.0% in Chindong stream, 66. YoA in Chingyo stream, 40.0% in Hoyam river. And no metacercarial infections in their fish host were found in the areas of Chinjon stream, Sanchan stream and Jukch6n stream. 5. It was observed that the mean infection rate showed 94.6"A in 0h511anam-Do(=province). The infection rates varied from stream to stream showing 100% in DongchEn stream, Isachon stream, Somjin river(GoksEng-gun) , Ssmjin river(Kurye-gun) , S6si stream, Gokchsn stream, Kohung stream, Kwansan stream, Youi stream, stream, Unj6n stream and Apnae stream, 92.3% in Tamjin river, 90.9% in Okkok stream, 84.6% in Songgen stream. And no metacercarial infections in their fish host were found in the area of Ypmgpl stream. 6. On the other hand, the infection rate showed 100% in Inchsn river of Chollabuk Do (=province) (=province) and Kangsn stream of Cheju-Do(=province) .

• Journal of Fisheries and Marine Sciences Education
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• v.27 no.3
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• pp.625-633
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• 2015

Olive flounder (Parlichthys olivaceus) is a large carnivorous fish that live at coastal area and shallow seas in Korea. It was good texture and clean taste because of a high collagen content and low lipid content. More than 70% of olive flounder annual production was traded alive, consequently processing food product from olive flounder is rare to be towed. This study was conducted to investigate the best method of olive flounder cutlet processing. Clean fillet (headless, skinless and contain no viscera part) of olive flounder were divided into 5 portion. Every 100 g of olive flounder meat was wrapped with vinyl then flatten with meat hammer. Flatten fillet then was coated with wheat flour, and seasoned with salt and pepper. These were then coated with egg wash and bread crumbs. Two different method of processing was to make this olive flounder cutlet. Cutlet-1 was fried for 1 min in olive oil, then kept in polyethylene film vacuum packaging ($20{\times}30{\times}0.05mm$) and stored at $-20^{\circ}C$ for 7 days. After 7 days the cutlet was thawed and heat up in microwave for 2 min (Sample-1). The other proup is cutlet-2, which is directly stored in polyethylene film vacuum packaging at $-20^{\circ}C$ for 7 days then thawed and fried for 1 min in olive oil (Sample-2). The factors such as pH, TBA value, amino-N, free amino acid, chemical composition, color value (L, a, b), texture profile, sensory evaluation and viable bacterial count of the olive flounder cutlet (Sample-1, Sample-2) were measured. From the result of sensory evaluation, Sample-2 showed a little high scores than Sample-1. But there was no significant differences in color, odor, taste, texture and overall acceptance between Sample-1 and Sample-2 products.

• Journal of Fisheries and Marine Sciences Education
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• v.27 no.5
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• pp.1447-1456
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• 2015

Olive flounder (Paralichthys olivaceus) including red seabream (Pagrus major) and jacopever (Sebastes schlegeli) were known to be suitable characteristics for preparing a processed food because of white meat fish containing low fat in muscle. In this study, the physicochemical properties of olive flounder (46-50 cm of length, 950-1,050 g of weight), red seabream (30-33 cm of length, 1,250-1,350 g of weight) and jacopever (20-23 cm of length, 550-650 g of weight) were studied to obtain a basic data for the development of a new processed food. Head, scale, bone and viscera of each samples were removed, and then grinding with homogenizer before experiment. Moisture content of red seabream is lower than that of olive flounder and jacopever, therefore, crude protein and crude lipid are higher content. Red seabream showed higher redness, yellowess and color difference value than those of olive flounder and jacopever except lightness. The major total amino acid in olive flounder, seabream and jacopever were glutamic acid, lysine and aspartic acid in order. Especially, the highest content of free amino acid was lysine for olive flounder and jacopever and alanine for red seabream. The highest content of mineral in olive flounder, seabream and jacopever was potassium (K) and then phosphorous (P) and sodium (Na) in order. The highest amount of fatty acid in olive flounder, red seabream and jacopever was polyenoic acid in which especially contained 6.8, 7.1 and 6.7% for EPA, and 15.2, 15.2 and 17.1% for DHA, respectively. From the result of sensory evaluation, there was no significant difference in color and odor, but not in taste and texture.

• Journal of Fisheries and Marine Sciences Education
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• v.27 no.1
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• pp.98-107
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• 2015

Olive flounder contains rich amount of lysine which is required for children's growth. Moreover, it is good foodstuffs for elderly, convalescent and diabetics because of low lipid content and high digestibility. This study was investigated for the purpose of obtaining basic data which can be applied to the processing of olive flounder steak. Olive flounder 100 g were chopped, mixed with vegetable (onion 20%, celery 10%, carrot 15%, garlic 1% of chopped olive flounder meat) and ingredient (bread crumbs 20 g, onion 15 g, celery 10 g, egg 1 ea, tarragon 1/2 t, blanc sauce 20 g, fresh cream 20 mL, salt and pepper pinch). Mixed dough was molded into steak shape ($12{\times}7cm$) and was processed by two types of products, Steak-1 {Roasting for 2 minutes in a frying pan wrapped with olive oil and then vacuum packaging in polyethylene film ($20{\times}30{\times}0.05mm$), and then storage at $-20^{\circ}C$ for 7 days, next thawed and warmed by microwave for 2 minutes} and Steak-2 {vacuum-packaging in polyethylene film ($20{\times}30{\times}0.05mm$), and then storage at $-20^{\circ}C$ for 7 days, after thawed, roasted during 2 minutes in a frying pan wrapped with olive oil}. The factors such as pH, TBA value, amino-N, free amino acid, chemical composition, color value (L, a, b), texture profile, sensory evaluation and viable bacterial count of the olive flounder steak (Steak-1, Steak-2) were measured. From the result of sensory evaluation, Steak-2 showed a bit more high scores than Steak-1 but it was difficult to distinguish significant difference (color, odor, taste, texture and acceptance) between Steak-1 and Steak-2 products.