• Korean Journal of Fisheries and Aquatic Sciences
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• v.33 no.1
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• pp.38-42
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• 2000

Thig study was conducted to get a knowledge on chemical components of the cooked tuna bones (skipjack tuna bone and yellowfin tuna bone) as a food resource. The crude protein of tuna bone was around $29{\%}$ on the dry basis. The imino acid content (193 imino acid residues /1,000 amino acid residues) of collagen extracted from yellowfin tuna bone was higher than that (173 imino acid residues /1,000 amino acid residues) of collagen extracted from skipjack tuna bone, however, it was lower than that of collagen extracted from animal bone. The content and the ratio of unsatuated fatty acids in lipid extracted from yellowfin tuna bone were higher than those of lipid extracted from skipjack tuna bone, but they were lower than those of squid viscera oil. The contents of calcium and phosphorus as the major components of the tuna tone were 36.5 g and 17.2 g in 100 g ash in the skipjack, respectively, and 38.0 g and 18.7 g in 100 g ash in the yellowfin, respectively. It was concluded from these results that tuna bones could be effectively utilized as a mineral source.

• 한국수산학회:학술대회논문집
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• 2005.05a
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• pp.91-92
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• 2005

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.35 no.3
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• pp.243-249
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• 1999

Specificity of catches has been analyzed to japanese tuna purse seine A principle component analysis was used to improve the efficiency of fishing and increase sustainable production and productivity of Korean tuna purse seine.The result are as follows;From the principal component analysis of the fish catches, the first principal component(Z1) to promote principal component score was skipjack Kastsuwonus Pelamis, LINNAEUS and yellowfin tuna Thunnus Albacares, BONNATERRE (Small : smaller than 10kg) and proportion was 86.8% of total. The second principal component(Z2) to increase principal component score was yellowfin tuna (Large : larger than 10kg) and proportion was 9.5%.On the other hand, fish operating that have caught skipjack and yellowfin tuna (Small and Larger) was not so much. Fish catches for one species raised volume of the catches while catches for multi-species decreased it since principal composition score for one species and both species together has been increased.Fish school could be divided into three groups of schools each of which was associated with drift objects, payaho and ship, school associated with shark, whale and porpoise and school of breezing, feeding and jumping from proportion of principal component analysis for fish catches of school types. However, the biological pattern is different among school associated with ship, payaho and school associated with drift objects for analysis eigen vector. School associated with ship, payaho and school associated with drifting object associated is judged as school which be assembled to vessel and drifted log temporary.

• Food Science and Biotechnology
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• v.17 no.3
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• pp.594-597
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• 2008

Natural products have been used to treat many neurological illnesses such as Alzheimer's disease. In the present study, the effects of the water extract of smoke-dried skipjack tuna (WSST), which is used as a traditional seasoning in Japan, as well as its fractions on acetylcholinesterase (AChE) inhibition in vitro and on memory in scopolamine-induced amnesia mice in vivo were evaluated. Bio-Rad P-2 gel permeation chromatography revealed the presence of 7 peaks and AChE significantly inhibited peak 3 and 5. When in vivo behavioral studies were conducted, a passive avoidance test revealed that treatment with 50 and 100 mg/kg WSST as well as with fraction 3 and 5 improved the loss in memory retention induced by scopolamine. These results suggest that skipjack tuna extract and its fractions improve memory deficits and that these substances are suitable for use in healthy foods designed to improve memory deficits induced by aging and Alzheimer's disease.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.50 no.5
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• pp.473-480
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• 2017

We investigated the nutritional characteristics of the uncooked Skipjack tuna Katsuwonus pelamis frame (U-STF) as a basic resource for preparing flavor-enriching concentrates. The bone rate based on the fish frame (FF) was 53.2% in U-STF, thus lower than those of cooked skipjack tuna frame (C-STF), the uncooked salmon frame (U-SF), and beef leg bone (BLB). The composition of FF had 48.6-58.0% moisture, 18.4-21.3% crude protein, 7.0-15.0% crude lipid, and 12.8-22.1% ash. Compared to the proximate composition of BLB, that of FF was higher moisture and crude protein but lower solids, crude lipids, and ash. The total amino acid contents of FF was 17.6-20.8 g/100 g, which was higher than that of BLB. The levels of calcium and phosphorus of FF were 4.7-8.5 g/100 g and 2.4-4.2 g/100 g, respectively, thus lower than those of BLB. The brix concentration of FF extract was $5.0-8.2^{\circ}$, being highest in U-STF extracts, followed by extracts of U-SF and then extracts of C-STF. Our results indicate that U-STF is an optimal resource for preparing flavor-enriching concentrates.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.48 no.3
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• pp.377-385
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• 2015

The age and growth of the skipjack tuna Katsuwonus pelamis were determined using otoliths sampled from a Korean tuna purse seine fishery in the Western and Central Pacific Ocean from January 2005 to September 2006. A total of 312 otoliths were used to estimate the ages of skipjack tuna, which ranged from 1 to 7 years. The relationships between otolith ring radius (R) and fork length (FL) for female, male, and sex combined were FL = 19.74R + 1.50 ($r^2=0.54$), FL = 17.66R + 6.35 ($r^2=0.47$), and FL = 18.83R + 3.36 ($r^2=0.53$), respectively. The back-calculated fork lengths of each age ($FL_{year}$) were $FL_1=36.2cm$, $FL_2=43.3cm$, $FL_3=48.3cm$, $FL_4=52.6cm$, $FL_5=56.5cm$, $FL_6=60.8cm$, and $FL_7=63.2cm$. The relationships between fork length (FL) and total weight (TW) for female, male, and sex combined were $TW=0.00001FL^{3.19}(r^2=0.95)$, $TW=0.00001FL^{3.17}(r^2=0.95)$, and $TW=0.000009FL^{3.23}(r^2=0.95)$, respectively. The von Bertalanffy growth parameters of skipjack tuna estimated in this study were $L_{\infty}=77.4cm$, K = 0.176/year, and $t_0=-2.569years$.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.51 no.3
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• pp.414-423
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• 2015

Fishing trend and characteristics of Korean tuna purse seine fishery in the Pacific Ocean were investigated using logbook data compiled from captain onboard and the statistical data from 1980 to 2013. The historical catch of this fishery had sharply increased since mid-1980s, and it has shown fluctuations with about 2-3 hundred thousands, whereas the catch per number of vessel has steadily increased with fluctuations since commencing this fishery. As for the proportion of catch by set type, unassociated type had increased from the mid-1980s to the end of 1990s, and then has decreased up to 2010s. Associated type had decreased continually to the end of 1990s, however, it started to increase since the beginning of 2000s. As for the catch proportion of set type by main species, those of skipjack tuna and bigeye tuna showed higher in the associated type, whereas that of yellowfin tuna has the highest proportion in the unassociated type. Fishing distribution of Korean tuna purse seine fishery was concentrated on the area of $5^{\circ}N{\sim}10^{\circ}S$ and $140^{\circ}E{\sim}180^{\circ}$ through the decades. The monthly catch distribution by longitudinal zone of Korean tuna purse seine fishery expanded the most further to the eastward in September to October.

• Proceedings of the Korean Aquaculture Society Conference
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• 2003.10a
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• pp.73-73
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• 2003

This study was carried out to evaluate the utilization of fermented skipjack tuna viscera (FSTV) in the diet for juvenile abalone Haliotis discus hannai. Lactobacillus bulgaricus was used for fermentation of skipjack tuna viscera. Eight isonitrogenous (about 30% crude protein) diets were formulated to include different levels (0%, 10%, 20% and 30%) of FSTV as a replacer of either dietary fish meal or soybean meal. Three replicate groups of abalone were fed the experimental diets containing different levels of FSTV for 7 weeks. The inclusion of FSTV up to 30% in fish meal-based diet had no significant effect on survival, body weight, shell growth, and proximate composition of abalone (P>0.05). Weight gain of abalone fed the diet substituting 10% FSTV for soybean meal was not significantly different to that of abalone fed the control diet, however this value decreased in abalone fed the 20% and 30% FSTV (P<0.05).The contents of crude protein and lipid of soft body in abalone fed soybean meal-based diets were significantly affected by dietary FSTV level (P<0.05). The results of this study indicate that FSTV can be used as a partial substitute protein source for fish meal or soybean meal in the formulated diet for juvenile abalone.

• Journal of Life Science
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• v.8 no.3
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• pp.312-317
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• 1998

This study was designed to investigate the angiotensin convertin enzyme (ACE) inhibitory activity of skipjack/yellowpin tuna cooking broth. The cooking broth was pretreated with membrane filter (MW cut-off 5,000) to obtain the peptide fraction with ACE inhibition. the crude peptides fractionated with Amberlite IR-120 ($H^{+}$ form and followed by Bio-gel P-2, were separated into nine fractions (T-1 to T-9). The maximum inhibitory activity was observed in the fraction T-4 ($IC_{50}$ value, 0.619mg/ml). The abundant amino acids obtained from active fraction T-4 were phenylaanine, leucine and glutamic acid.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.45 no.3
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• pp.215-223
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• 2012

This study was conducted to prepare canned skipjack tuna Katsuwonus pelamis in the mixture of isotonic beverage and tomato paste (ST-S) for use as a health food. An analysis of the time-temperature profile and viable cells showed that a reasonable F0 value for ST-S preparation was 4 min. The proximate composition of ST-S was 76.8% moisture, 20.2% crude protein, 0.8% crude lipid, 1.7% ash and 0.5% carbohydrate. The calorie content of ST-S was 94.8 kcal, which is 47.4% lower than that of commercial canned skipjack tuna in oil (ST-O) and 2.2% lower than that of commercial chicken breast in water (CB-B). The total amino acid content of ST-S was 18.54 g/100 g, which is 31.4% lower than that of ST-O and 7.9% lower than that of CB-B. The major amino acids in ST-S were aspartic acid and glutamic acid. An enrichment effect due to such minerals as phosphorus, potassium and iron would be expected on consuming 100 g of ST-S. The major fatty acids in ST-S were 16:0 (27.4%), 18:1n-9 (14.3%) and 22:6n-3 (27.8%), which are different from those in ST-O and CB-B. The major free amino acids in ST-S were glutamic acid (8.1%), histidine (38.6%) and its related dipeptide, such as anserine (15.7%). In an evaluation of taste, flavor and color, ST-S was found to be superior to ST-O and CB-B.