• 수산해양교육연구
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• 제27권6호
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• pp.1610-1618
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• 2015

This study is aimed to estimate price interactions between wild caught fish and farmed fish on the Korean seafood market, using multivariate cointegration analysis. Major commercially important four wild caught fish (chub mackerel, hairtail, yellow croaker and spanish mackerel) and two farmed fish(oliver flounder and black rockfish) are selected as analytical target fish species. Between 2000 and 2013, monthly production and price data are used in this study. The results of cointegration test showed that there would be a long-term equilibrium relationship among 4 wild caught fish and 2 farmed fish. However, the results of exclusion test indicated that farmed fish might not contribute significantly to the long-run relationship, suggesting that farmed fish might be only a weak substitute for wild caught fish, but no significant interaction could be found.

• 수산경영론집
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• 제44권1호
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• pp.71-79
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• 2013

This study is aimed to estimate market integration of wild caught fish species on the Korean market, using both multivariate and bivariate cointegration analysis. For the analysis of market integration between wild caught fish species, major four fish species those are most popular fish in the market and caught by the large purse seine fishery-chub mackerel, jack mackerel, hairtail and spanish mackerel-were selected as analytical target fish species. And their real monthly price data from January 2000 to December 2011 were used in the analysis. The results of the multivariate cointegration test for four wild caught fish species showed that there would be long-term equilibrium relationships among prices of four wild caught fish species, and consequently, the markets for wild caught fish species were estimated to be integrated. The results of exclusion test and bivariate cointegration test also supported that there would be a clear evidence to suggest that all target wild caught fish species were cointegrated each other.

• 한국식품조리과학회지
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• 제15권6호
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• pp.639-644
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• 1999

The objective of this study was to compare the quality characteristics of cultured and red sea bream. The color of dorsal muscle was different between wild and cultured red sea bream. Lipid content of the dorsal muscle was higher in cultured fish than in wild one. The contents of moisture and crude protein in cultured fish muscle were almost same as those of wild one. Sensory evaluation of raw fish meat showed that cultured fish had lower preference in appearance, taste and texture than wild one. Especially the texture of cultured raw fish meat had lower preference than wild meat. For cooked fish meat, cultured fish were harder and less juicy than wild fish. These textural differences between wild and cultured meats were confirmed by objective evaluation including the measurements of hardness, springiness, and cohesiveness. Light microscopic observation showed that cultured red sea bream had more lipid in the surface layer near epidermis than wild one. Also more lipid droplet between muscle fibers were observed in cultured red sea bream by SEM.

• 한국수산과학회지
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• 제42권5호
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• pp.411-416
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• 2009

Proximate compositions and fatty acid profiles of cultured and wild mackerel (Scomber japonicus) muscles were compared. Protein content ranged from approximately 16% to 18% and was higher in wild fish than in cultured ones. Lipid content was between two to four times higher in large and small cultured fish (20.1-20.5%) compared with same sized wild fish. The prominent non-polar lipid (NL) class in fish muscles was triglyceride, and additionally, free sterol was among the prominent NL classes in wild fish muscles. Prominent phospholipid (PL) classes in cultured and wild fish muscles were phosphatidylethanolamine and phosphatidylcholine, with the former being higher in cultured fish and the latter higher in wild fish. Prominent fatty acids of total lipid were 16:0, 18:1n-9, 22:6n-3 (docosahexaenoic acid, DHA), 20:5n-3 (eicosapentaenoic acid, EPA), 16:1n-7, 18:0 and 14:0, while 18:2n-6 was among the prominent fatty acids in cultured fish. The n-3 polyunsaturated fatty acids (PUFA, DHA+EPA) content (in mg/100 g of muscle tissue) was higher in cultured fish (2,711 mg in large fish and 2,572 mg in small fish) than in wild fish (2,431 mg in large fish and 1,398 mg in small fish). In conclusion, we have been able to demonstrate that cultured mackerel could also be a good sources of n-3 PUFA, such as DHA and EPA.

• 한국식품조리과학회지
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• 제16권4호
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• pp.352-357
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• 2000

This study was conducted to investigate the effect of the lipid and collagen content and drip volume on the hardness of fish meat. Red sea bream (cultured and wild) and flounder (cultured, cultured with obosan and wild) were used for this study. Textural differences between cultured and wild meats were determined by the measurements of hardness, lipid and collagen content, and drip volume. Lipid content of the dorsal muscle was higher especially in cultured red sea bream (3.32%) than in wild one. Cultured and wild flounder contained lower content of lipid than red sea bream. The content of collagen was higher in cultured flounder fed with obosan (8.37 mg/g muscle) and wild flounder (8.02 mg/g muscle) than others. Drip volume was the highest in cultured flounder fed with obosan (8.67%). The hardness of raw meat was correlated with the contents of lipid (r= -0.7063) and collagen (r= 0.8307), significantly. Cultured fish contained more lipid and less collagen than wild one. So, the hardness of these fish meats was lower than wild one. However, cultured flounder fed with obosan showed no difference in hardness compared with wild one. In the cooked meat, there was no relationship between the hardness of fish meat and the contents of lipid and collagen. But, the drip volume was significantly related with the hardness (r= 0.6870). From these results, the factors contributing the textural difference between wild and cultured fish meat would be the lipid and collagen contents, and two ways to improve the texture of cultured fish meat could be suggested. One is to lower the lipid content by feed control, and the other is to raise the collagen content by inducing more fish movement.

• 한국어병학회지
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• 제19권3호
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• pp.215-225
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• 2006

자연산어류의 질병 감염 실태를 파악하기 위하여 2006년 6월에 남해안 해역에서 트롤에 의하여 어획된 개체 중 13 종 176 개체의 어류와 1 종 15개체의 새우류 등 총 191 개체의 자연산어류에 대한 바이러스성 및 세균성 질병에 대한 모니터링을 실시하였다. 조사 결과 우리나라 양식 어류의 주요 질병과 관련한 바이러스성 병원체의 존재는 확인되지 않았다. 시료 6 개체에서 세균이 분리되어 확인한 결과 Pseudomonas속 세균 5 균주와 Proteus속 세균 1균주가 확인되었으나 양식 어류의 폐사와 관련한 세균군은 아닌 것으로 판단되며, 양식산어류의 질병 발생에 대한 관련성을 밝히기 위하여 자연산어류에 대한 더 많은 조사가 필요할 것으로 사료된다.

• 한국식품영양학회지
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• 제29권2호
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• pp.171-177
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• 2016

The objectives of this study were to nutritionally evaluate Korean traditional fermentation food, Doenjang, and compare the nutrients in fish/meat-Doenjang and herb/fish/meat-Doenjang. In Doenjang, sugar, protein, fat, dietary fiber, and minerals, such as sodium and calcium, were analyzed using HPLC and the ICP analysis method authorized by the Korean Food Standards Codex. Doenjang is known to prevent arteriosclerosis, cancer and hypertension, and to aid liver function, as well as serving as a protein source. Doenjang, fish/meat Doenjang, and wild-herb/fish/meat Doenjang were made according to the original recipes in antique cookbooks. The highest levels of calories, carbohydrates, and sugar were contained in wild-herb/fish/meat Doenjang. Carbohydrate in the fish/meat Doenjang was higher than in ordinary Doenjang, and ordinary Doenjang had the lowest amount of sugar. Fat was shown to be the most abundant in fish/meat Doenjang, and the least abundant in ordinary Doenjang. Fish/meat Doenjang contained the most Na content, while wild-herb/fish/meat Doenjang had the lowest Na content. In terms of dietary fiber, ordinary Doenjang contained the most, while a wild-herb/fish/meat Doenjang contained the least. Ca content was shown to be most abundant in Doenjang, and the least abundant in fish/meat Doenjang.

• 한국식품조리과학회지
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• 제17권6호
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• pp.549-554
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• 2001

Thermal measurements were made for connective tissues of 5 different fish muscles by using a differential scanning calorimeter(DSC), and connective tissues between muscle fibers and the cross sections of muscle fibers were observed by a light microscope. Red sea bream(cultured and wild) and flounder(cultured, cultured with obosan and wild) were used in this study. It was found that the connective tissues of cultured and frozen fish muscle required less endothermic enthalpy and the endothermic peak temperature was lower than those of wild and fresh ones when they were shrunken and denatured. Therefore, it is likely that the former are more unstable to heat than the latter. The cultured flounder fed with obosan and wild flounder which contained more collagen than cultured flounder and the wild red sea bream showed clear connective tissues between fibers. The cross-section of cultured fish muscle fiber was larger than that of wild one. From these results, collagen content and thermal properties of collagen, cross section of muscle fibers seemed to contribute to the textural difference between wild and cultured fish.

• 한국수산과학회지
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• 제49권6호
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• pp.779-784
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• 2016

We evaluated seasonal variations in the proximate, fatty acid and total amino acid compositions and mineral content of the muscles of wild and cultured Korean bullhead Pseudobagrus fulvidraco. The wild and cultured samples showed a significantly higher proportion of crude lipids than other components. Crude lipid content was highest in May in wild fish but lowest in May in cultured fish. We found no significant difference between wild and cultured samples in terms of fatty acid and total amino acid compositions and mineral content. The levels of saturated fatty acids (SFA) and polyunsaturated fatty acids (PUFA) as well as n-6/n-3, were higher in the muscles of wild fish compared with those of cultured fish. However, monounsaturated fatty acids (MUFA) levels were higher in cultured fish. Both wild and cultured fish were good sources of eicosapentaenoic acid (EPA) and docosa hexaenoic acid (DHA). In wild fish, the Mg and Zn contents were highest in August, while the Ca, P, Na, K, Fe, and Cu contents were highest in May. However, the mineral content of the cultured fish did not exhibit significant seasonal variation.

• 수산해양기술연구
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• 제44권2호
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• pp.141-147
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• 2008

Acoustic telemetry technique is one of useful tools to get behavioral information of the free-swimming fish. In this study, we conducted acoustic telemetry using coded acoustic transmitters to compare behavior characteristics between wild and cultured black seabream Acanthopagrus schlegeli, one of target species to promote resource in the marine ranching area. Two wild fish and five cultured fish were released in the marine ranching area after tagging surgically. Three of cultured fish were domesticated using the remote acoustic conditioning system for 3 weeks before being released. Two wild fish stayed at the released point for 2 hours and 9 days, respectively. One of wild fish was found about 10.8km away from the released point after 5 months. Two cultured fish stayed at the released point for 6 days and 75 days, respectively. One of acoustic conditioned fish stayed at the released point for 131 days and then was found about 10.1km away from the released point after 25 days. Others stayed at the released point during this study period(159 days).