• Proceedings of the Korean Society of Life Science Conference
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• 2007.10a
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• pp.73.2-73.2
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• 2007

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• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.44 no.3
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• pp.194-206
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• 2008

This study standardized catch per unit effort(CPUE) of the Korean longline fishery, which has been used to assess the status of stock as an index of abundance, for bigeye and yellowfin tunas in the Indian Ocean. The Generalized Linear Model(GLM) was used to analyze the fishery data, which were catch in number and effort data collected each month from 1971 to 2007 by $5\;{\times}\;5$ degree of latitude and longitude. Explanatory variables for the GLM analysis were year, month, fishing area, number of hooks between floats(HBF), and environment factors. The HBF was divided into three classes while the area was divided into eight subareas. Although sea surface temperature(SST) and southern oscillation index(SOI) were considered as environmental factors, only SST was used to build a model based on statistical significance. Standardized CPUE for yellowfin tuna showed a declining trend, while nominal CPUE for the species showed an increasing trend.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.44 no.6
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• pp.591-596
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• 2011

The present study examined the physical properties of biofilms manufactured from yellowfin tuna Thunnus albacares skin gelatin with the aim of developing a biofilm from fisheries by-products to replace mammalian sources. The physical properties of biofilms from yellowfin tuna gelatin were compared with those of biofilms from porcine gelatin. The yellowfin tuna gelatin biofilm exhibited higher tensile strength (69.08 MPa) and greater elongation (14.32%) than did porcine gelatin biofilm (50.50 MPa and 10.21%, respectively). The ${\Delta}E$ and YI (yellowness index) Huntercolor values of yellowfin tuna gelatin biofilm were three-fold and 15-fold higher, respectively, than values for porcine gelatin biofilm. The opacity value of yellowfin tuna gelatin biofilm was higher than that of porcine gelatin biofilm. The stability against water of yellowfin tuna gelatin biofilm was lower than that of porcine gelatin biofilm at pH 3 to pH 11. Thermogravimetric analysis (TGA) indicated that the thermal stability of the biofilms was about $270^{\circ}C$ for porcine gelatin biofilm and about $250^{\circ}C$ for yellowfin tuna gelatin biofilm.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.44 no.6
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• pp.584-590
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• 2011

This study aimed to demonstrate the bioadhesive characteristics of gelatin biofilm to rat skin. The biofilm was manufactured from gelatin extracted from the acetic acid treated-skin of the yellowfin tuna Thunnus albacares. The bioadhesive strength of tuna gelatin biofilm was compared to that of porcine gelatin biofilm. The tuna gelatin biofilm exhibited a higher bioadhesive strength than the porcine gelatin biofilm. Gelatin biofilm was subjected to glutaraldehyde treatment at different concentrations, temperatures and pH in order to improve its bioadhesive strength. Glutaraldehyde treatment improved the bioadhesive strength of gelatin biofilm up to three-fold. The bioadhesive strength of glutaraldehyde treated-biofilm was significantly decreased by application of sodium borohydride.

• 한국수산학회:학술대회논문집
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• 2005.05a
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• pp.75-76
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• 2005

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.49 no.4
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• pp.500-504
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• 2013

A total of 24 juvenile specimens of Thunnus tonggol (5.45~7.26mm in total length) of the Sombridae were collected from the southeast sea of Jeju Island during 26~30 July, 2013. Twenty-four specimens identified T. tonggol have melanophores distributed on the 1st dorsal-fin rays, the dorsal of head and vetral side. Three individulas were identified using mitochondrial DNA cytochrome oxidase submit 1 (CO1) sequences (452 base pairs). All were identified as T. tonggol, their mtCO1 sequences being consistent with those of Thunnus tonggol (d=0.000), followed by Thunnus albacares (d=0.002) and Thunnus obesus (d=0.007).

• KSBB Journal
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• v.11 no.5
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• pp.518-523
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• 1996

The sensor to determine ATPase activities was consisted of an immobilized enzyme membrane(purine nucloside phosphoryrase and xanthine oxidase) and an oxygen electrode. The proposed sensor was used for the determination of $K^+-, Ca^{2}+- and Mg^{2+}-$ATPase activities in several fish muscle proteins such as Thunnus albacares(Yellowfin tuna), Tetrapturus audax(Striped marlin), Prognichthys agoo(Japanese flyingfish), and Cypvinus carpio(Carp). $K^+-, Ca^{2}-$ATPase activities measured by the proposed sensor system were in good agreement with the results obtained by a conventional colorimetric assay. One cycle of assay could be completed within 3mlnutes.

• Fisheries and Aquatic Sciences
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• v.13 no.2
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• pp.102-111
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• 2010

This study was conducted to investigate the optimal conditions of collagen extraction from scales of yellowfin tuna (Thunnus albacares) using surface response methodology. Four independent variables of NaOH concentration and pretreatment fime in alkali pretreatment and enzyme concentration and treatment time in enzyme hydrolysis were used to predict a model equation for the collagen yield. The determinant coefficient ($R^2$) for the equation was 0.906. The values of the independent variables for the maximum yield were 0.32 N NaOH, 16.38 h alkali pretreatment time, 0.18% enzyme concentration, and 31.02 h enzyme treatment time. In the physicochemical properties of tuna scale collagen, sodium dodecyl sulfate-polyacrylamide gel electrophoresis of tuna scale collagen showed the same migration distances as that of calf skin collagen. The amide A, I, II, and III regions of tuna scale collagen in Fourier transform infrared measurements were shown in the peaks of 3,414 $cm^{-1}$, 1,645 $cm^{-1}$, 1,553 $cm^{-1}$, and 1,247 $cm^{-1}$, respectively. The amount of imino acids in tuna scale collagen was 18.97% and the collagen denaturation temperature was $33^{\circ}C$. The collagen solubility as a function of NaCl concentration decreased to 4% NaCl (w/v) and the collagen solubility as a function of pH was high at pH 2-4 and sharply decreased from pH 4 to pH 7. Viscosity of the collagen solution decreased continuously until $30^{\circ}C$ and this decreasing rate slowed in the temperature range of $35-50^{\circ}C$.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.57 no.2
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• pp.116-121
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• 2024

The meats of tuna Thunnus albacares and swordfish Xiphias gladius are ideal for fish patty production, offering high nutrition and other health benefits. Although red fish meat, including tuna, is added for cost-effectiveness, swordfish white meat is also used, as its aroma resembles that of market-sold beef patties. Here, we assessed the different blending ratios of tuna red meat and swordfish white meat (60:40, 40:60, 20:80, and 0:100) to find the optimal combination for fish patty production. Regarding color, the heated fish patties exhibited increased redness (a*) and yellowness (b*) compared with those of non-heated ones, with similar brightness (L*). The heated patties also scored higher concerning hardness, springiness, gumminess, and chewiness. A higher proportion of swordfish white meat resulted in a softer texture, particularly in patties with a ratio of 40% red meat to 60% white meat. Considering the results of the texture comparison analysis, it is recommended that the texture be improved by increasing the physical property "softness." Sensory evaluations revealed that the addition of white meat led to increased scores in terms of smell, beef taste, texture, and elasticity. These results suggest that swordfish white meat, with improved overall quality, is a suitable raw material for fish patties. Accordingly, the recommended ratio of 20% tuna red meat to 80% swordfish white meat is optimal for fish patty production.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.41 no.6
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• pp.419-426
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• 2008

Physicochemical characteristics of gelatin extracted from abdominal skin of yellowfin tuna (Thunnus albacares), were investigated by comparing its proximate composition, pH, amino acid composition, viscoelastic properties, gel strength and SDS-PAGE patterns, with those of bovine and porcine gelatins. The effects of gelatin concentration, maturation time, heat and freeze treatments on the gel strength of yellowfin tuna abdominal skin gelatin were studied. Amounts of $\alpha$-chains, $\beta$- and $\gamma$-components of yellowfin tuna abdominal skin gelatin were higher than those of the two mammailan gelatins. Yellowfin tuna abdominal skin gelatin had the lowest imino acids (proline and hydroxyproline) content, which was consistent with that of other fishes. However, yellowfin tuna abdominal skin gelatin was highest in glycine, alanine, and lysine. The gel strengths of all gelatins were proportional to the concentration of gelatin, but yellowfin tuna abdominal skin gelatin exhibited the greatest gel strength at each concentration. Yellowfin tuna abdominal skin gelatin required a longer maturation time than the two mammalian gelatins to form a firm gel. Higher heating temperature decreased the gel strength of yellow fin tuna abdominal skin gelatin more than in the two mammalian gelatins. Freezing decreased the gel strength of bovine gelatin only slightly, but longer freezing times resulted in greater reductions in gel strength in the yellowfin tuna abdominal skin and porcine gelatins.