• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.56 no.4
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• pp.277-291
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• 2020

In order to understand characteristics on bycatch of Korean tuna purse seine fishery, especially operations associated with Fish Aggregating Device (FAD) in the Indian Ocean, we conducted analyses related to bycatch by school association type (unassociated school, FAD associated school and log associated school) using the data collected by scientific observers from 2016 to 2018. The FAD used by Korean tuna purse seine fishery in the Indian Ocean was a drifting FAD, which belongs to non-entangling FADs according to the category proposed by the International Seafood Sustainability Foundation (ISSF). The target species of Korean tuna purse seine fishery are skipjack, yellowfin and bigeye tunas, accounting for 99% of the total catch. The ratio of bycatch was 0.97% in total catch and the discard accounted for less than 1%, indicating that most catch was retained on board. In terms of bycatch ratio by school association type, it accounted for 0.12% for unassociated school, 1.09% for FAD associated school and 1.25% for log associated school. As for the catch proportion of shark species by school association type, it accounted for 0.01% for unassociated school, 0.11% for FAD associated school and 0.10% for log associated school, which showed that unassociated school type was the lowest to affect bycatch of non-target and shark species. Given the proportion of bycatch compositions, however, it is considered that FAD associated school of Korean tuna purse seine fishery has less caught bycatch species of non-target and shark, compared to other fleets operating in the Indian Ocean.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.50 no.6
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• pp.684-693
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• 2017

We investigated methods for extracting histidine-containing low-molecular-weight (LMW) peptides such as anserine, carnosine and histidine from the edible meat of tuna byproducts. Extracts were treated by several methods including heat treatment ($80^{\circ}C$, 10 min), DOWEX ion exchange (IEC), ultrafiltration (UF), and carboxymethyl (CM)-cellulose column chromatography (IEC+CMC); then the levels of protein, total iron, histidine, carnosine, and anserine were measured. Extracts treated with IEC+CMC using CM-cellulose were analyzed for total iron, protein, histidine, and anserine content, which were $6.27{\pm}0.26mg/mL$, $5.20{\pm}0.21{\mu}g/mL$, 0.80 mg/mL, 0.208 mg/mL, and 4.40 mg/mL, respectively, in yellowfin tuna; and $9.05{\pm}0.82mg/mL$, $4.06{\pm}0.20{\mu}g/mL$, 1.62 mg/mL, 0.012 mg/mL, and 7.28 mg/mL in bigeye tuna. By comparison in IEC-UF treated extracts, protein, total iron, and histidine content decreased by 43%, 73%, and 27% in yellowfin and 0.4%, 54%, and 23% in bigeye tuna, wheres carnosine and anserine content increased by 22% and 17%, respectively. Freeze-dried (FD) extracts exhibited similar trends as non-dried extracts, i.e., dipeptide content increased with purification steps, whereas pro-oxidant (total iron and protein) content decreased. IEC+CMC treated FD extracts had the highest anserine, content, and the greatest reductuion in pro-oxidants.

• Korean journal of food and cookery science
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• v.24 no.3
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• pp.349-357
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• 2008

In an effort to augment extractability of carnosine and anserine at the levels of pro-oxidants such as iron and protein in Tuna boiled extracts(Skipjack, Yellowfin and Bigeye), we assessed the effects of heated and ion exchange chromatography(IEC) and ultrafiltration(UF) using a MW 500 cut-off(500 MWCO). We also evaluated the antioxidant activity of these extracts processed as free radical scavengers and reducing agents. Tuna boiled extracts of dark and ordinary muscle protein and total iron were reduced, whereas carnosine and anserine concentrations and antioxidant activity were increased. The carnosine and anserine concentrations of the ion exchange and permeate UF(IEC-UF) extracts were higher than those observed in the heated and permeate UF(heat-UF), whereas the protein and total iron contents were lower than that observed in the heat-UF. The quantity of carnosine and anserine in ordinary muscle was higher than that detected in dark muscle. HPLC analysis and SDS-PAGE were shown to removes the effect of UF on high molecular weight impurities in the tuna boiled extracts. The major free amino acids(FFAs) from Skipjack, Yellowfin and Bigeye tuna IEC-UF extracts were anserine, histidine and carnosine. These three peptides constituted more than 80～85%. of the detected amino acid. The IEC-UF treated ordinary muscle extracts evidenced the highest levels of DPPH radical scavenging activity and the highest levels of reducing power among the various extracts. The IEC-UF extracts evidenced a DPPH radical scavenging effect equal to that of 1mM ascorbic acid.

• Environmental and Resource Economics Review
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• v.28 no.3
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• pp.415-435
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• 2019

The purpose of this study is to analyze the returns to scale by estimating the bigeye tuna production function of Korean distant longline fisheries in WCFPC waters. In the analysis, number of crews, vessel tonnage, number of hooks, and bigeye tuna biomass are used as input variables and the catch amount of bigeye tuna is used as an output variable in the Cobb-Douglas production function. Prior to the function estimation, the biomass of bigeye tuna was estimated by the Bayesian state-space model. Results showed that the fixed effect model was selected based on the hausman test, and vessel tonnage, hooks, and biomass would have direct effects on the catch amount. In addition, it was shown that the bigeye tuna distant longline fisheries in WCFPC water would have increasing returns to scale.

• Fisheries and Aquatic Sciences
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• v.25 no.3
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• pp.140-150
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• 2022

A method of ultrahigh performance liquid chromatography coupled to high resolution mass spectrometry (UPLC-HRMS) was established for characterization of the lipid profile of Skipjack tuna. Over 300 lipid molecular species were identified through cross-acquisition in both positive and negative ion mode. Phospholipids (PLs) were dominant in Skipjack tuna. Lysophosphatidylethanolamine (LPE), phosphatidylethanolamine (PE), lysophosphatidylcholine (LPC) and phosphatidylcholine (PC) were the main lipid molecular species in PLs, accounting for 89.24% of the total PLs. The ratio of sphingolipids (SLs) and glycerolipids (GLs) were considerable, accounting for 12.30% and 13.60% of the total lipids respectively. Ceramide (Cer) was the main lipid molecular species of SLs, accounting for 64.96% of total SLs, followed by sphingomyelin (SM), accounting for 25.45% of total SLs. Ether diglycerides (ether DG) were the main lipid molecular species of GLs (97.83%). The main fatty acids (FAs) are unsaturated fatty acids (UFAs) in Skipjack tuna. Besides, a new FAs class branched fatty acid esters of hydroxy fatty acids (FAHFA) was detected, together with the FA. The active lipids identified in this study can be used to evaluate the nutritional value of Skipjack tuna.

• Applied Biological Chemistry
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• v.47 no.3
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• pp.307-314
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• 2004

Specification and heavy metal contents of canned seafoods packed in oil were investigated. 30 species of canned tuna were classified by 4 groups as follow; group (sample codes, 1-10) composed of tuna and oil only, group (11-18) composed of tuna, vegetable and oil, group (19-27) composed of tuna, sauce and oil, and group (28-30) composed of tuna, vegetable, sauce and oil. Commercial canned shellfish packed in oil were mainly produced from sea mussel (sample codes, 31 and 32) and oyster (33-35). Can bodies of canned tuna were made by tin-plate, and used c-enamel or aluminium-paste as coating materials. In pH values of canned tuna, sample codes 1-10 (pH 5.55-5.69) and 19-27 (pH 5.17-5.85) were higher than sample codes 11-18 (pH 4.95-5.43) and 28-30 (pH 5.20-5.38). There was no difference in salinity (1.3-1.9%) and vacuum degree (15-18 mmHg) among canned samples. Heavy metal contents of canned seafoods ranged from 1.04-9.03 ppm for Sn, and 0.17-0.68 ppm for Pb. Those values are below the permitted range (less than 150 ppm for Sn and 2 ppm for Pb).

• Korean Journal of Fisheries and Aquatic Sciences
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• v.20 no.4
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• pp.360-369
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• 1987

The relationship between the catches of tuna and hydrographic conditions in South-East Pacific region (latitude $5^{\circ}N-12^{\circ}S$, longitude $135^{\circ}W-115^{\circ}W$) was investigated by using the catch data of tuna and Digital Bathythermograph (DBT) data from December 9, 1980 to April 2, 1981. The results are as follows : The study area were located in South Eguatorial Current regions including equatorial upwelling regions in $5^{\circ}N\;to\;12^{\circ}S$. The horizontal mean temperature at the depth of 10m on the first quarter months in the study area was about $25^{\circ}C$C and the salinity of those fishing areas ranged from 34.8 to $35.0\%_{\circ}$. Yellowfin tuna and bigeye tuna were mainly caught in SW vertical temperature profile type, which the depth of thermocline ranged from loom to 300m, and temperature difference of thermocline was about $12^{\circ}C$. The deeper the depth of thermocline, the more the catches of tuna. While albacore tuna was caught well in SS vertical temperature profile type which the temperature of thermocline ranged from $9^{\circ}\;to\;26^{\circ}C$ and its gradient was very smooth. The depth of 1 ml/l surface of dissoved oxygen content ranged from loom to 200m in the South-East Pacific between longitude $140^{\circ}W-100^{\circ}W$, but it was shallower than 100 m near the North-South American continent. The catches of bigeye tuna were larger than those of yellowfin tuna in South Equatorial Current region. As approaching to the South and North American continent, the catches of yellowfin tuna and bigeye tuna decreased because the thermocline becomes shallower and steeper and the depth of the 1 m1/1 surface of dissolved oxygen content became shallower.

• Proceedings of the Korean Society of Life Science Conference
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• 2001.09a
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• pp.96-96
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• 2001

• Korean Journal of Fisheries and Aquatic Sciences
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• v.33 no.2
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• pp.158-163
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• 2000

As a part of investigation for utilizing of canned tuna processing by-products as a food resource, we examined the processing conditions and characteristics (extraction methods and ashing condition) of a calcium powder from skipjack tuna bone. Among ashing, autoclaving, and shaking methods for extraction of calcium powder from skipjack tuna bone, ashing method was superior to other methods on the aspect of fish odor, white index, and calcium recovery of calcium powder. Based on the results of white index and soluble calcium ratio, the optimal ashing temperature and time for preparation of a calcium powder from skipjack tuna bone was at $900{\circ}C for 15 min$. Cohesive ratio of calcium powder by shaking at pH 7.0 was increased up to 16 hrs, but after that almost unchanged. Cohesive ratio of calcium powder by shaking for 24 hrs was increased at neutral and alkaline conditions (pH 6-8 and pH 9-11), but almost unchanged at acidic conditions (pH 2-5). For the effective utilization of the calcium powder from skipjack tuna bone, a suitable treatment is needed for improvement of calcium solubility at neutral condition.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.30 no.1
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• pp.1-7
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• 1997

In order to utilize fish by-products from the skipjack tuna (Katsuwonus pelamis) canning manufactures Lactobacillus buigaricus KCTC 3188 and L. piantarum KCTC 1048 were used as a starter culture for the preparation of fermented fish silage with skipjark tuna viscera. The optimum temperature and pH on barterial growth and lactic acid production of L. bulgaricus and L. plantarum in MRS broth were $35^{\circ}C$ and around pH 6.0, respectively. And the optimum concentrations of the carbohydrate sources added to the broths were $7\%$ for dextrose and $10\%$ for molasses on the basis of total weights of skipjack tuna viscera. The pH of acid treated skipjack tuna viscera silage (ASS) slightly increased from 4.0 to 4.5, while that of fermented skipjack tuna viscera silages by the use of lactic acid bacterias (FSS) was significantly declined from 5.9 to about 40 after 42 days of storage at $35^{\circ}C$. Though the content of volatile basie nitrogen (VBN) in ASS was lower than those of FSS after 42 days of storage at $35^{\circ}C$, VBN content in silages slightly increased from an initial value of $62\~65{\cdot}mg/100g$ to final value of $113\~155\;mg/100g$ over 42 days. The fermented silage by L. piantarum reached a maximum concentration of amino nitrogen and showed $81\%$ of hydrolysis degree after 4 days of storage at $35^{\circ}C$.