• Korean journal of food and cookery science
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• v.12 no.3
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• pp.312-319
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• 1996

Oyster (Crassostrea virginica) and Weakfish (Cynoscion regalis) were stored at 6, 0, -4 and -20$^{\circ}C$ for up to 45 days and examined for changes in microflora. Aerobic plate counts (incubated at 21$^{\circ}C$) were performed at selected times during storage and 495 isolates (255 isolates from oyster and 240 isolates from Weakfish) were randomly selected from the plates during the storage. Before the storage of the fishes, viable counts of oyster were 4.9${\times}$10$\^$5/ CFU/g of meat and those of Weakfish were 1.5${\times}$10$^4$ CFU/cm$^2$of skin. Microflora of oyster before storage, the major isolates identified as Pseudomonas spp. (67%) and Vibrio spp. (20%). Pseudomonas ll1/1V-H and Flavobacterium/Cytophaga were predominant genus in the microflora of oyster during cold storage at 6, 0, -4 and -20$^{\circ}C$. The composition of the microflora of Weakfish before storage, Acinetobacter (40%) and Moraxella (33%) were the major species, with Pseudomonas and Vibrio constituting a small percentage of the total isolates. The microflora shifted to predominantly Pseudomonas spp. during storage at 6. 0 and -4$^{\circ}C$, making up from 60 to 100％ of isolated strains. During frozen storage, the percentage of isolates identified as Mnraxella increased to 40-60% of the total isolates. During cold storage, halophilic bacteria (Pseudomonas lII/IV-H and Vibrio) were predominant in oyster while nonhalophilic bacteria (Pseudomonas III/IV-NH and Moraxella) were predominant in Weakfish. Vibrio spp. were higher in oyster than in Weak fish. Listeria spp. were not isolated but unidentified ${\beta}$-hemolytic bacteria were islolated from both of the fishes during cold storage.

• Conservation Science in Museum
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• v.2
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• pp.51-55
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• 2000

This study is an analysis of residual fatty acid of the unidentified 26 fish bone samples which were excavated from Bupchon-ri in Wonju, Kangwon province. The purpose of this study is to identify fish kind by comparing the residual fatty acid analysis with the reference data of croaker, shark, herring and weakfish. Fatty acid was separated by gas chromatography and distribution pattern was analyzed by calculating composition of each sample. Principal component analysis(PCA), one of multivariate analysis method was used to understand fatty acid distribution data.