• Fisheries and Aquatic Sciences
• /
• v.25 no.7
• /
• pp.390-402
• /
• 2022

In this study we investigate physical and chemical characteristics of immature and mature skipjack tuna (Katsuwonus pelamis) roes in fresh and dried forms. Fresh roes were studied for histological structure and also dried by three methods: hot air drying (HD), vacuum drying (VD) and freeze drying (FD). The obtained roe powders were analysed for proximate composition, color value, fatty acid composition, amino acid profile, equivalent umami concentration (EUC) and protein pattern. Unyolked oocytes were more common in immature roes, while fully yolked oocytes were more common in mature roes. All dried tuna roes contained high content of protein and lipid (69.31%-70.55% and 11.14%-16.02%, respectively). The powders obtained by FD provided the highest lightness value (L^*). The main fatty acid found in all roe powders was docosahexaenoic acid (DHA) (23.49%-27.02%). Glutamic acid, leucine, and aspartic acid were the three most abundant amino acids found in the powders (13.58-14.61, 8.06-8.42, and 7.81-8.39 g/100 g of protein, respectively). The mature roe powder obtained from HD provided the highest EUC value (73.09 g monosodium glutamate/100 g of samples). The protein band at molecular weight of 97 kDa (vitelline) represented the major protein. Therefore, dried tuna roe could be a functional ingredient source of protein and lipid rich in DHA and it also has potential to be used as taste enhancer with umami compound.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.21 no.1
• /
• pp.21-29
• /
• 1988

This study was carried out to develop the powdered Katsuobushi (a kind of boiled, smoked, and dried fish product which is used for seasoning soup as it is.) using skipjack as a natural flavoring substance. The processing conditions of the powdered Katsuobushi and the changes of taste compounds during processing of the products were examined. In preparation of the powdered Katsuobushl, frozen skipjack was thawed, beheaded, gutted, filleted and then sliced to 1cm of thickness. The silted meats were boiled in skipjack extract for 20 minutes, and then it was smoked for, 3 times to $10\~12\%$ moisture content at $80^{\circ}C$ for 8 hours. The smoked - dried meats were followed to be 50 mesh of particle size. The effect of slicing and boiling in skipjack meat extract on enhancing flavor and on preventing lipid oxidation of product during processing were observed. The moisture content and crude lipid content of the powdered Katsuobushi was in the range of 11 to $12\%$ and 4.3 to $4.8\%$, respectively. The taste compounds of the product were nucleotides and their related compounds, 1135.8mg/100g ; free amino acid and related compounds, 2210.2mg/100g ; non-volatile organic acids, 1148.0mg/100g ; and total creatinine. 592.1mg/100g on dry basis, and small amount of betaine and TMAO. The major elements of mineral in the product were found to be K, Mg, Na, and Ca. The content of IMP was 542.0mg/100g, and major free amino acids were found to be histidine, anserine, taurine, carnosine and alanine of which occupied to $83.6\%$ of total free amino acids. In non -volatile organic acids, major ones were lactic acid, succinic acid, pyroglutamic acid and $\alpha-ketoglutaric$ acid. From the results of the chemical experiments and sensory evaluation, we may conclude that the flavor of the product from present experiment is more desirable than that of conventional products although the processing time used were much shortened than that of conventional method, and it can be commercialized as a seasoning powder.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.36 no.5
• /
• pp.595-602
• /
• 2007

This study was conducted to investigate on food component characteristics of seafood cooking drips (skipjack tuna cooking drip, octopus cooking drip and oyster cooking drip) as a source of functional seasoning. Heavy metal contents of seafood cooking drips were below food safety level. Among seafood cooking drips concentrated to 5 folds, the crude protein content was the highest (18.1%) in skipjack tuna cooking drip (SCD). The free amino acid content and taste value were higher in SCD than in other seafood cooking drips, and the major free amino acids were glutamic acid and aspartic acid. Total amino acid content of SCD was 16.2 g/100 mL and the major amino acids were glutamic acid (11.9%), proline (9.2%), glycine (9.1%) and histidine (11.5%). SCD in comparison with other seafood cooking drips showed the highest angiotensin I converting enzyme (ACE) inhibitory activity at $IC_{50}$ of 14.1 mg/mL. These results suggested that SCD could be used as a source of functional seasoning.

• Proceedings of the Korean Society of Fisheries Technology Conference
• /
• 2001.05a
• /
• pp.146-147
• /
• 2001

Lectins or carbohydrate-binding proteins are proteins of non-immune origin, which is able to agglutinate cells, and precipitate polysaccharides and glycoconjugates (Goldstein et al., 1980). Lectins with diverse physiological roles are widely distributed to the various plant, microorganisms, invertebrates and vertebrates. The ubiquitous occurrence of lectins in nature and their ability to recognize complementary sugars provided a stimulus for the continuous research for their biochemical properties and physiological functions (Raz and Lotan, 1987). (omitted)

• Proceedings of the Korean Society of Fisheries Technology Conference
• /
• 2000.05a
• /
• pp.327-327
• /
• 2000

In the 1990's several economically important marine fisheries collapsed or showed signs of extreme hardship owing to overcapitalization and excessive fishing pressure on the resources. Public concern was raised and demands voiced for more prudent fishery management practices. The United Nations responded and developed international guidelines, such as the FAO Code of Conduct for Responsible Fishing and the UN Straddling Fish Socks and Highly Migratory Fish Stocks Agreement These guidelines task fishery managers to take prudent steps to ensure the long-term viability of fisheries and fishery resources. Included in the guidelines are two particular demands that will challenge stock assessment scientists in the new millennium. They are application of the precautionary approach and the inclusion of ecological considerations in assessments and management advice. High-lighted in the presentation are examples from the central-western Pacifi skipjack tuna fishery and the eastern Pacific thresher shark fishery where insufficien information is affecting stock assessments. The shortcomings are further linked t the new challenges of applying the precautionary approach, such as reference points, and ecological considerations, such as predator-prey and oceanographic-regime shift.(omitted)

• Journal of Fisheries and Marine Sciences Education
• /
• v.7 no.2
• /
• pp.182-200
• /
• 1995

Thirty two vessels of the Korean purse seiner had been operated in the Western Pacific Ocean for mainly skipjack tuna, Katsuwonus pelmis LINNAEUS and yellowfin tuna, Thunnus albacares BONNATERRE from January to December in 1991. Among them, fourteen vessels were chosen for this research. During the year their daily operated vessels totalled 4,153 vessels, their total casting net were 2,982 times, in caught 1,798 times, and their total catch was 106,300 M/T. We investigate the distribution of their catch by species, by body size, and by surfance water temperature, and also investigate the distribution of their catch by month and section of the sea, where the sections are separated by 30' of longitude and latitude from the monthly operated sea. We summarize these as follows : 1. The rate of catch by species is 75r/o skipjack tunas, 22.3% yellowfin tunas, and 2.7% bigeye and other tunas. 2. Of the caught skipjack tunas, those of weight 2.0~10kg are most and 68%, those of 1.5~8kg are 11.6%, and those of 3.0~8kg are 9.9%. Of the caught yellowfin tunas, those of weight 5~50kg and 10~50kg are most and 23.1%, and 28.3% respectively, those of 20~50kg are 15.8%, weight 30~50kg are 12.5%, and weight 2~50kg are 9.7%. 3. On the distribution of catch by surface water temperature, 49% of catch are taken between $29.0^{\circ}C$ and $29.4^{\circ}C$, 37% are taken between $29.5^{\circ}C$ and $29.9^{\circ}C$, and about 6% are taken between $28.5^{\circ}C$ and $28.9^{\circ}C$, but very little, only about 1% are taken below $28.4^{\circ}C$ and above $30.5^{\circ}C$. 4. On the distribution of catch by month and section of sea, skipjack tunas are most caught 10,618M/T in August and 10,412M/T in September in the section of Lat. $3^{\circ}{\sim}6^{\circ}S$ and Long. $174^{\circ}E{\sim}176^{\circ}W$, caught much 8,825M/I' in June and 8,057M/T in January in section of Lat. $1^{\circ}S{\sim}3^{\circ}N$ and Long. $142^{\circ}{\sim}151^{\circ}$E, but caught very little in May, November and December in the costal area of New Guinea. Yellowfin tunas are mostly caught 4,070M/T in June in the section of Lat. $0^{\circ}{\sim}4^{\circ}$N and Long. $142^{\circ}{\sim}151^{\circ}$E, and caught much over 2,000M/T in February~April and October~December in the section of coastal area and near islands, but caught very little in distant water area.

• Journal of the Korean Society of Fisheries and Ocean Technology
• /
• v.18 no.2
• /
• pp.77-80
• /
• 1982

The maneuverabilities of 240 GT class skipjack pole and liner were studied, based on the maneuvering indices and the data which were obtained from Z test of the experimental ship, the m.s. KWANACKSAN, the training ship of the National Fisheries University of Busan. The maneuvering indices K' of the experimental ship were 0.611(at 10$^{\circ}$Z test), 0.622(at 20$^{\circ}$Z test) and 0.556(at 30$^{\circ}$Z test). Her maneuvering indices T' were 1.094(at 10$^{\circ}$Z test), 1.695(at 20$^{\circ}$Z test) and 1.367(at 30$^{\circ}$Z test). The above calculated values K', T' showed that her turning ability at helm angle 20$^{\circ}$ and her obeying ability at helm angle 10$^{\circ}$ were most effective. As it appeared that the calculated K'-values of the experimental ship were smaller than the standard K'-values of different kinds of ships and her overshoot angles at her Z test were greater than those of them, her turning ability was found to be lower. When the experimental ship took a turn at her 10$^{\circ}$Z test, running distance was about 8.3 times her own length and didn't exceed the standard maneuvering distance, 5 to 11 times ship's own length, therefore she was considered to have good maneuverabilities synthetically.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.47 no.6
• /
• pp.776-784
• /
• 2014

Tuna cooking juice concentrate (TCJC) is by-produced during the canning processing of skipjack tuna Katsuwonus pelamis and it is well known that TCJC contains various nutritional components. Therefore, the immuno-stimulating activity of TCJC was investigated using macrophage RAW 264.7 cell line and the spleen cell isolated from BALB/c mice. The TCJC increased the production of IL-6, TNF-${\alpha}$, and IL-$1{\beta}$ in a dose-dependent manner compared to the control in RAW 264.7 cells without any toxicity. In particular, the production of TNF-${\alpha}$ was increased over 300-fold. The production of both Th1 cytokine (such as IFN-${\gamma}$, TNF-${\alpha}$, IL-2, and IL-12) and Th2 cytokine (IL-4, IL-6, IL-10) was also increased by TCJC treatment in splenocytes. Moreover, the TCJC increased the splenocyte proliferation in a concentration-dependent manner compared to control. These results indicate that TCJC may enhance immune function by promoting various cytokine production.

• The Journal of Fisheries Business Administration
• /
• v.23 no.1
• /
• pp.43-87
• /
• 1992

In this paper, state of exploitation of world fishery resources after 10 years under the new regime in the sea, called the era of exclusive economic zone (EEZ) expending up to a 200 nautical miles from coastal line, was reviewed to determine effect from establishing EEZ in the world fishery production and its export/import volume based on the fishery statistics annually published by the Food and Agriculture Organization (FAO) of United Nation. The world total production from marine living resources had a trend showing a waned increase during 1970's when most of coastal states were translated into the reality of EEZ. From mid-1980's onwards, it increased rapidly, reaching about 85 million tons . Such increase in production was basically from the Pacific Ocean, accounting for more than 60% of the world total production. Fishing areas where showed increase in the production after the new regime in the sea were the southwestern Atlantic (FAO area 41) , the eastern Indian (FAO area 57) and the whole fishing areas in the Pacific except the eastern central Pacific (FAO area 77). Increase in the production from distant-water fishing countries came from the regions of the southwest Atlantic (FAO area 41) and the southwest Pacific (FAO area 81) . The production from coastal states was up from the regions of the eastern Indian (FAO area 57) , the northwest and northeast Pacific (FAO areas 61 and 67) and the southeast Pacific (FAO area 87) . It was likely that the exploitation of the fishable stocks was well monitored in the areas of the northwest Atlantic (FAO area 21) , the eastern central Atlantic (FAO area 34) and the northeast Pacific (FAO area 67) through appropriate management measures such as annual harvest level, establishment of total allowable catch etc. The marine fisheries resources that have made contribution to the world production, despite expansion of 200 EEZ by coastal states, were sardinellas, Atlantic cod, blue whiting and squids in the Atlantic Ocean : tunas which mainly include skipjack, yellowfin and bigeye tuna, croakers and pony fishes in the Indian Ocean : and sardine, Chilean pilchard, Alaska pollock, tunas (skipjack and yellowfin tuna) , blue grenadier and blue whiting including anchoveta in the Pacific Ocean. It was identified that both fishery production and its export since introduction of the new regime in the sea were dominated by such coastal states as USA, Canada, Indonesia, Thailand, Mexico, South Africa and Newzealand. But difficulties have been experienced in the European countries including Norway, Spain, Japan and Rep. of Korea. Therefore, majority of coastal states are unlikely to have yet undertaken proper utilization as well as rational management of marine living resources in their jurisdiction during the last two decades. The main target species groups which led the world fishery production to go up were Alaska pollock, cods, tunas, sardinellas, chub and jack mackerel and anchoveta. These stocks are largely expected to continue to contribute to the production. The fisheries resources which are unexploited, underexploited and/or lightly exploited at present and which will be contributed to the world production in future are identified with cephalopods, Pacific jack mackerel and Atlantic mackerel, silver hake including anchovies. These resources mainly distribute in the Pacific regions, especially FAO statistical fishing areas 67, 77 and 87. It was likely to premature to conclude that the new regime in the sea was only in favour of coastal states in fishey production.

• Food Science and Preservation
• /
• v.31 no.2
• /
• pp.210-217
• /
• 2024

This study aimed to compare the quality of smoked fish products processed with liquid smoke with and without pre-cooking when stored at room temperature (25℃) for 0, 2, 4, and 6 days. The observations included moisture content, water holding capacity, color, and total plate and mold counts. The treated samples were also analyzed for polyhydroxyaromatic hydrocarbons (PAHs) at day 0. The study found that the pre-cooked products had a lower moisture content (55.1%) than the control (59.9%) during storage. Additionally, the pre-cooked product had a higher water holding capacity than the control. The TPC value indicates that the pre-cooked product meets the Indonesian standard for smoked fish up to the 2nd day of storage, whereas the control product only meets the standard on day 0. However, the total mold of the control products meets the Indonesian standard until the 2nd day of storage, while the pre-cooked products only meet the standard on day 0. The pre-cooked product had a higher lightness value (L^*) than the control. The analysis of polyhydroxy aromatic hydrocarbon (PAH) showed that the pre-cooking process did not affect the concentration of PAH.