• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.11 no.1
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• pp.15-20
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• 1975

The catch per unit effort and the migration of Alaska pollack Theragra chalcogramma were deduced from the catch data of 1, 208 hauls of a stern trawler operated on and around the continental shelf east of the Kamchatka Peninsula and Kurile Islands from October 1974 to December 1975. Alaska pollack occupied more than ninety per cent of the total catch of approximately 17, 760 metric tons, while the cuttle and flat fishes occupied less than five percent. Beside those fishes, approximately 131 metric tons of Alaska pollack roe were produced during the voyage from February to April 1975. The mean catch per unit effort in each sub-area of fishing ground was approximately 15.5 metric tons and the peak of the CPUE occured in January and August. The CPUE in the continental shelf east of Kamchatka Peninsula ($50^{\circ}- 52^{\circ} N$ Lat) showed the maximum of 25-34 metric tons in August. The main fish school is thought to migrate southward speedily in August-September along the continental shelf from the Kamchatka Peninsula to the east of Kurile Islands. The CPUE on the continental shelf east of Kamchatka Peninsula was higher than that on the steeper continental slope. However, the CPUE on the steeper flank of the bank east of Paramushiru Island and Onekotan Island was remarkably higher than that on the relatively flat top of the bank. The small-sized fishes of less than thirty centimeter in fork length began to recruit in the fishing ground since August 1965.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.26 no.1
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• pp.21-25
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• 1993

In order to obtain the fundamental factors influencing on gelation of Alaska pollack meat paste during processing, thermograms of protein using differential scanning calorimetry (DSC) were investigated. The thermal transition temperatures of Alaska pollack meat paste due to protein denaturation were $38^{\circ}C,\;49^{\circ}C,\;55^{\circ}C\;and\;77^{\circ}C$, but those temperatures were changed to $35^{\circ}C,\;45^{\circ}C,\;50^{\circ}C\;and\;73^{\circ}C$ after adding salt($3\%$ NaCl). The starch did not affect the thermal transition of fish protein and its thermal properties were changed independently in starch-meat paste mixture system.

• The Korean Journal of Food And Nutrition
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• v.24 no.3
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• pp.340-349
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• 2011

This study examined the roles of autolytic enzymes and microorganisms in the ripening process of salted Alaska pollack tripe made with various concentrations of salt i.e, 7.5% and 20% by weight. Salted Alaska pollack tripe treated with antibiotic agents for the inhibition of microbial growth and a control were prepared experimentally, and changes in chemical composition and viable cell counts were investigated, individually, during the ripening process. Just after the preparation of the low salt Alaska pollack tripe made with 7.5% salt, viable bacterial cells occurred at a level of $10^5$ CFU/g. In the control, bacterial counts increased rapidly to $10^7$ CFU/g by the 14th day of ripening. However, in the sample treated with antibiotic agents, counts were decreased to a level of $10^4$ CFU/g by the 3rd day of ripening and increased gradually to $10^6$ CFU/g by the 5th day of ripening, and then the same value was maintained there-after. Just after the preparation of the high salt Alaska pollack tripe made with 20% salt, viable bacterial cells occurred at a level of $10^3$ CFU/g. In both the samples treated with antibiotic agents and the control, bacterial counts decreased rapidly to $10^0$ CFU/g by the 45th day of ripening and increased gradually there-after. The content of amino type nitrogen was 76.3 mg% just after the preparation of the low salt Alaska pollack tripe made with 7.5% salt. Amino type nitrogen content was increased to 283.5 mg% by the 5th day of proper ripening in the control, but it was increased to 208.0 mg% in the sample treated with antibiotic agents. The difference in amino type nitrogen content was 75.5 mg/100 g. The content of amino type nitrogen was 57.2 mg% just after the preparation of the high salt Alaska pollack tripe made with 20% salt. Amino type nitrogen content was increased to 198.3 mg by the 60th day of proper ripening in the control, but it was increased to 162.0 mg% in the sample treated with the antibiotic agents. The difference in amino type nitrogen content was 36.3 mg/100 g. The contents of VBN and TMA-N were 102.1 mg% and 20.5 mg%, respectively, at the 7th day of ripening in the low salt Alaska pollack tripe made with 7.5% salt. The content of VBN was 60.0 mg% and TMA-N was not detected at the 21st day of ripening in the sample treated with antibiotic agents. The control sample was spoiled by the 7th day of ripening but the sample treated with antibiotic agents was not spoiled by the 21st day of ripening. On the other hand, VBN content was 37.2 mg% and TMA-N was not detected at the 90th day of ripening in the high salt Alaska pollack tripe made with 20% salt, and the control sample was not spoiled.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.42 no.2
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• pp.109-115
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• 2009

The properties of surimi gel from Olive flounder Paralichthys olivaceus were evaluated with addition of various food additives and by heating under different conditions. The optimum heating conditions for get good textured surimi gel from Olive flounder was 40 minutes at $85^{\circ}C$. Optimum texture characteristics such as hardness, cohesiveness, chewiness, gumminess and gel strength of olive flounder fish paste can be acquired by washing the paste 2 times and by adding sodium chloride (2.5%), sodium polyphosphate (0.3%) and starch (4%), respectively. Furthermore, we compared gel texture characteristics and strength of manufactured Olive flounder fish surimi with commercial Alaska pollack to determine their commercial applicability. Texture characteristics and gel strength of Olive flounder surimi were higher than those of the commercial Alaska pollack surimi. In addition, both lightness and whiteness were higher in surimi gel from Olive flounder than from the commercial Alaska pollack.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.38 no.1
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• pp.1-5
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• 2005

This study investigated and compared chemical properties and biological activities of four commercial sikhae products (three flat-fish, Pleuronectes herzensteini, Sikhae: product A, B, C; one Alaska pollack, Theragra chalcogramma, Sikhae: product D) and Alaska pollack Sikhae (product E). Total acidity, amino nitrogen, salinity and pH in all products were in ranges of $0.47-1.93\;g\%$, $145.94-204.81\;mg\%$, $3.40-4.00\%$ and 4.38-5.55, respectively. All products showed antimicrobial activities against Bacillus ceraus subtilis, B. cereus, Staphylococcus aureus, Listeria monocytogenes, Vibrio parahaemolyticus, except for Salmonella typhimurium. Particularly the activities were more effective with gram positive bacteria than gram negative bacteria. Antioxidative $(EDA_{50};\;14.20\;mg/mL)$ and Fibrinolytic (0.95 plasmin unit/mL) activities of product E were much stronger than commercial Sikhae products (EDA50; 18.87-34.60 mg/mL and 0.69-0.85 plasmin unit/mL).

• Korean Journal of Fisheries and Aquatic Sciences
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• v.49 no.5
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• pp.594-599
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• 2016

Infection with HIV (Human immunodeficiency virus), over time, develops into acquired immunodeficiency syndrome (AIDS). The development of non-toxic and effective anti-HIV drugs is one of the most promising strategies for the treatment of AIDS. In this study, we investigated the anti-HIV-1 activity of gelatin hydrolysates from Alaska pollack skin. Gelatin hydrolysates were prepared using four enzymes (alcalase, flavourzyme, neutrase, and pronase E). Among these, the pronase E gelatin hydrolysate was found to inhibit HIV-1 infection in the human T cell-line MT4. It exhibited inhibitory activity on HIV-1_IIIB-induced cell lysis, reverse transcriptase activity, and viral p24 production at noncytotoxic concentrations. Moreover, it decreased the activation of matrix metalloproteinase-2 (MMP-2) in vitro. Because HIV infection-induced activation of MMP-2 can accelerate collagen resolution and collapse of the immune system, pronase E gelatin hydrolysate might prevent the activation of MMP-2 in cells, resulting in collagen stabilization and immune cell homeostasis consistent with anti-HIV activation. These results suggest that pronase E gelatin hydrolysate could potentially be incorporated into a novel therapeutic agent for HIV/AIDS patients.

• Preventive Nutrition and Food Science
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• v.11 no.2
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• pp.120-126
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• 2006

Fish backbone, a major by-product in the fish processing industry, accounts for about 15% of whole fish weight. In this study, recovery of bioavailable calcium from Alaska pollack (Theragra chalcogramma) backbone by-products using enzymatic hydrolysis was investigated. Finely ground fish backbones were hydrolyzed with two proteolytic enzymes (pepsin and protease) to obtain soluble calcium from the by-products. The pepsin digest had a higher degradation efficiency (88%) than protease. Four different concentrations of the fish backbone calcium (100, 250, 500 and 1000 mg/L) prepared by the pepsin digest were treated with $Na_2HPO_4$ at a concentration gradient (0, 1, 2, 4, 8, 10, 15 and 20 mM) to evaluate their solubility, revealing that solubilities of the fish backbone calcium were superior to those of $CaCl_2$ at all the calcium and $Na_2HPO_4$ concentrations. Among the tested concentrations the highest solubility was found in the pepsin digest containing a calcium concentration of 1000 mg/L. Thus, hydrolyzing with pepsin is an effective mode of recovering bioavailable calcium from Alaska pollack fish backbones.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.48 no.3
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• pp.293-300
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• 2015

We sought to extend the shelf-life of Alaska pollack Theragra chalcogramma sikhae while maintaining quality. We compared the chemical, microbiological, and organoleptic characteristics of sikhae prepared under four different conditions. Control fish were fermented at ambient temperature ($21{\pm}2^{\circ}C$); other samples were stored at $5^{\circ}C$ after fermentation at ambient temperature for 36 h (A1), 60 h (A2), and 84 h (A3). Volatile basic nitrogen and amino-nitrogen levels, and total acidity increased with fermentation time in all samples, but the pH fell, attaining a relatively lower level in the control than in other samples. Over 90% of all viable cells were lactic acid-producing bacteria; this proportion did not change significantly during fermentation. In terms of texture, only hardness was affected by fermentation. The hardness of the control fell more rapidly than did that of the other samples. In terms of sensory evaluation (the acceptance test and quantitative descriptive analysis [QDA]), A2 was superior to other samples after fermentation for different times; A2 maintained limited salability (6 points on the relevant index) for up to 17 days of storage.

• 한국해양학회지
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• v.13 no.2
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• pp.26-30
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• 1978

This work concerns morphological studies of Alaska pollak, Theragra chalcogramma(PALLAS), and of the Nogari which is generally known as an immature form of the Alaska pollack. Observations are made to see whether significant differences in the meristic and morphometric characters can be recognized between two groups. Four meristic characters, namely, first anal fin rays, first dorsal fin rays, gill rakers, vertebra and three morphometric characters, namely, head length, snout length, eye diameter are chosen for the study. Results of the analyses reveal that the differences in all the selected meristic characters between Nogari and Alaska pollack are found to be not significant. Differences in the snout length in relation to the head length are found to be not significant . However, the differences in the head length in relation to the body length and the differences in eye diameter in relation to the head length are both found to be significant. In spite of the lack of informations on genetypic variations, it is reasonable to state that the Nogari appears to be a juvenile form of the Alaska pollak, and the differences in certain morphometric measurements between two groups are likely to be associated with the differences in the relative growth rates during the life stages.

• Journal of the Korean Professional Engineers Association
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• v.32 no.4
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• pp.104-118
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• 1999

Alaska Pollack (Theragramma), Mackerel (Socomber japonicus), yellow corvenia (Pseudosc iance manchurica) were dressed, and then meat was separated from the other parts through a fish meat separator. After dehydration, the meat was ground with a silent cutter, packaged in polyethylene bags, and stored at -15。C for days. Samples were taken at regular intervals throughout the storage period and investigated for changes in puality characteristics such as the amounts of nitrogenous compounds, degree of lipid oxidation, fatty acid composition, and organoleptic factors. The resrlts obtained in this study were as follows; 1. The volatile basic nitrogen[VBN] contents of Alaska pollack, and yellow corvenia meat pastes increased from 14.4, 11.2 and 10.8mg% to 41.6, 38.3 and 40.6mg%, respectively during a 120 day storage period, whereas the trimethylamine oxide nitrogen [TMAO-N] contents decreased from 117.2, 12.8 and 17.2mg% to 40.3, 2.6 and 7.1mg% during the same period. 2. The TBA value of the mackerel meat paste showed a maximum peak after 60 days, and then decreased gradually, whereas the TBAvalues of the alaska pollack and yellow corvenia meat pastes increased steadily during the same period. The acid values of the meat pastes increased during the storage period, while the iodine values decreased. 3. The fatty acid composition of the total lipid of the meat pastes changed considerably during ghe 120 days storage period : saturated fatty acids in the total lipid such as myristic, palmitic, and stearic acid increased, while unsaturated fatty acids such as linoleic, gadoleic, eicosapentaenoic, erucic and docosahexaenoic acid decreased steadily. The initial percentage contents of the unsaturated fatty acids in the total lipid of the Alaska pollack, mackerel, and yellow corvenia meat pastes were 87.2%, 63.9%, and 75.9% respectively. However, the contents decreased to 46.0%, 42.5% and 51.3% after the 120day storage period. 4. The color of the meat pastes changde gradually into dark brown. L values of the meat paste measured with a thistimulus colorimeter decreased steadily during the storage period, while a and b values increased during same period. 5. Judging from the results of organoleptic evaluation on the fish odor, color and overall acceptability, significant difference were found between the odor and color of the mackerel and those of the yellow corvenia meat pastes. Overall acceptability score of yellow corvenia was higher than that of Alaska pollack or mackerel meat pastes.