• 수산경영론집
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• 제28권2호
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• pp.106-119
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• 1997

The objectives of this study are to find the competitive advantage of Bastard Halibut type. The results of analysis are as follows. First. in the profitability analysis, bastard halibut aquaculture using Herb is more profitable than other culture type. Second, bastard halibut aquaculture using Herb has more competitive power than other culture type in terms of cost, price, delivery, and flexibility. Finally, the result of comparison between culture type shows that culture technology must be concentrated on improving flesh of an adult fish. Research on the market differentiation methods in an adult fish are needed to analysis the competitive power analysis.

• 한국수산과학회지
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• 제43권6호
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• pp.598-605
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• 2010

This study investigated the physicochemical and enzymatic properties of unmarketable bastard halibut (Paralichthys olivaceus) cultured in different regions (i.e., Jeju, Wando, and Geoje) as a potential source of surimi and surimi gel. The proximate composition of unmarketable bastard halibut cultured in different regions did not differ significantly at P<0.05. Compared to Alaska pollock muscle, all of the unmarketable bastard halibut muscle had a 4% higher crude protein content and 5% lower moisture content. The collagen content of bastard halibut muscle cultured in Jeju was 1.96 g/100 g, which was higher than in fish cultured in other regions. Regardless of the region where cultured or pH, the enzymatic activities of the crude extracts from unmarketable bastard halibut muscle ranged from 0.30.0.48 U/mg for casein and hemoglobin, 11.9.13.7 U/mg for LeuPNA, 5.6.6.7 U/mg for ArgPNA, 2.8.4.7 U/mg for SAAPFNA, and 0.1.0.2 U/mg for BAPNA. Regardless of region, no mercury or lead was found in any of the unmarketable bastard halibut muscle, except for lead in fish cultured in Geoje. The strength of surimi gels from unmarketable bastard halibut cultured in Jeju, Geoje, and Wando was 1059, 988, and 900 g${\times}$cm, respectively. The surimi gel from unmarketable bastard halibut cultured in Jeju was stronger than commercial Alaska pollock surimi, which was grade SA.

• 한국수산과학회지
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• 제44권5호
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• pp.435-442
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• 2011

This study was conducted to optimize the processing of high quality surimi gel from unmarketable cultured bastard halibut Paralichthys olivaceus. According to endogenous enzyme activity and processing optimization, high quality surimi gel from unmarketable cultured bastard halibut was prepared by mixing 3.0% (w/w) salt, 2.4% (w/w) starch, 5.0% (w/w) egg white and 4.8% (w/w) ice water in a Stephan mixer, set at $5^{\circ}C$ for 24 h, followed by boiling for 30 min, and finally cooling for 30 min. The strength of the surimi gel from unmarketable cultured bastard halibut prepared by the above processing method was $1,257\;g{\times}cm$, which was 33% higher than that of a commercial surimi gel from Alaska pollock, grade SA.

• 한국식품과학회지
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• 제20권6호
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• pp.873-877
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• 1988

천연산 및 양식산 어류의 식품성분에 관한 일련의 연구로서, 횟감으로 즐겨 먹는 고급어종인 넙치를 천연산과 양식산으로 구분하고 아울러 유사어종인 도다리의 함질소엑스분 및 아미노산 조성을 분석, 비교하였다. 양식산 넙치는 천연산에 비해 수분함량이 다소 않은 반면 조단백질, 조지방 함량은 약간 적었으나 대제로 성분조성이 비슷하였다. 총 유리아미노산 함량은 천연산 넙치가 305.03mg/100g, 양식 산이 253.42mg/100g, 도다리가 340.10mg/100g이었고, taurine의 함량이 월등히 많고 다음이 alanine, glycine, lysine순이었다. 유리아미노산 조성은 모두 유사하였다. 핵산관련물질 중 IMP 함량은 천연산 넙치가 408.31mg/100g, 양식산이 356.26mg/100g으로 도다리의 178.61mg/100g에 비해 월등히 높았고. TMAO, total creatinine 역시 천연산이 양식산에 비해 함량이 많았다. 시료어의 주요 구성아미노산은 glutamic acid, aspartic acid, leucine, isoleucine, valine 등으로 서로 비슷하였고 전체함량은 천연산 넙치가 21.94g/100g, 양식산이 20.12g/100g, 도다리가 17.63g/100g이었다. 사료의 아미노산 조성과 양식어의 조성 사이에 뚜렷한 상관관계가 없었다.

• 한국식품과학회지
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• 제20권6호
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• pp.878-882
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• 1988

양식어의 품질평가라는 관점에서 천연산, 양식산넙치와 유사어종인 도다리의 지방질성분을 분석, 비교하였다. 시료어의 지방함량은 $1.6{\sim}2.0%$로서 큰 차이는 없었고 중성지방질, 당지방질 함량은 천연산넙치 및 도다리가 많았고. 반면 인지방질은 양식산넙치가 많았다. 시료어의 중성지방질은 트리글리세리드$(64.1{\sim}68.1%)$가 주성분이었고, 인지방질은 포스파티딜콜린과 포스파티딜에탄올아민이 주성분이었다. 천연산넙치 및 도다리는 양식산넙치에 비해 트리글리세리드, 포스파티딜에탄올아민의 함량은 다소 많았으나 스테롤류, 포스파티딜콜린 등은 작았다. 시료어 근육부분의 지방산조성은 양식산이 22 : 6의 비율이 상당히 높았고 이를 주제로 한 폴리엔산의 비율이 다른 시료어에 비해 높았다. 16 : 1 및 18 : 1과 같은 모노엔산은 천연산이 높았으며, 포화산의 경우는 시료어간지방산조성의 차이가 거의 없었다. 도다리는 넙치에 비해 20 : 5의 비율이 높은 점이 특징이었다. 총 지방질의 주요 구성지방산으로는 세 시료어 모두 16 : 0, 22 : 6, 18 : 1, 20 : 5, 16 : 1 순으로 서로 비슷하였다. 중성, 당지방질, 및 인지방질의 지방산조성은 각 획분별로 다소의 차이는 있었으나, 시료어 간에는 조성이 거의 비슷하였다.

• 한국수산과학회지
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• 제44권1호
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• pp.18-24
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• 2011

This study investigated the physicochemical and enzymatic properties of unmarketable cultured bastard halibut (Paralichthys olivaceus) of different weights as a potential source of surimi and surimi gel. The proximate composition of cultured bastard halibut of different weights did not differ significantly at P<0.05 (light weight (LBH) 400~500 g, medium weight (MBH) 600~800 g, and heavy weight (HBH) > 1,000 g). Compared to Alaska pollock muscle, the bastard halibut muscle had a 4% higher crude protein content and 6% lower moisture content. The collagen content of LBH bastard halibut muscle was 1.58 g/100 g, which was lower than or no different from bastard halibut weighing different amounts. Regardless of fish weight or pH, the enzymatic activities of crude fish extracts ranged from 0.34~0.48 U/mg for casein and hemoglobin, 11.0~12.7 U/mg for LeuPNA, 5.4~6.1 U/mg for ArgPNA, 2.3~2.9 U/mg for SAAPFNA, and 0.1~0.2 U/mg for BAPNA. The yield of surimi gel from LBH was 24.4%, which was similar to that from MBH and lower than that from HBH. The surimi gel from LBH was similar to that from HBH, while weaker than that from MBH. The surimi gel from LBH gel was stronger than grade SA gel from commercial Alaska pollock.

• 한국발생생물학회지:발생과생식
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• 제22권3호
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• pp.283-288
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• 2018

The author carried out PCR-based genetic platform to investigate the hierarchical polar dendrogram of Euclidean genetic distances of one bastard halibut population, particularly for Paralichthys olivaceus, which was further connected with those of the other fish population, by involving with the precisely designed oligonucleotide primer sets. Eight oligonucleotides primers were used generating excessively alterating fragments, ranging in size of DNA bands from larger than approximately 100 bp to less than 2,000 bp. As regards average bandsharing value (BS) results, individuals from Hampyeong population (0.810) displayed lower bandsharing values than did individuals from Wando population (0.877). The genetic distance between individuals approved the existence of close relationship in the cluster II. Relatively, individuals of one bastard halibut population were fairly related to that of the other fish population, as shown in the polar hierarchical dendrogram of Euclidean genetic distances. The points of a noteworthy genetic distance between two P. olivaceus populations demonstrated this PCR procedure is one of the quite a few means for individuals and/or populations biological DNA investigates, for species security and proliferation of bastard halibut individuals in coastal region of the Korea.

• Journal of the Korean Wood Science and Technology
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• 제2권3호
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• pp.39-41
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• 1974

Bastard indigo, prevailing shrub species planted in erosion control work to constitute vegetation, is proved to be usefull for pulp material other than existing usage of green manure or fuel. Pulp made from bastard indigo is good enough for filler pulp though the quality of it is not remarkably excellent. (1) Sorts of paper possible to make from this pulp. Packing paper of medium grade. (general packing paper except heavy packing) (2) Traits of this pulp as for pulp material (A) It is more preferable than annual plants in these respects, ego collection, transport and storage of pulp material, and yield, freeness and chemical consumption of pulp. (B) Annual probable production of pulp material per ha from this plant is higher than that from long-term tree species or similar to that from fast growing species. (C) Its cultivation on eroded area is welcomed and consecutive annual production of material by copice method is also proved possible.

• 한국식품영양과학회지
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• 제28권3호
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• pp.691-697
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• 1999

The pharmacological effects of hydrocooked(110oC, 5 hours) extracts of Bastard halibut have been investigated. All of the hydrocooked extracts showed the measurable contractile effect on the isolated rat duodenum and decreased the normal blood pressure in anesthetized rat. The hydrocooked extracts also exhibited a dose dependent relaxation on the isolated rat aorta precontracted with phenylephrine. Only RM 60 fraction of these extracts had the cytotoxic effect against MCF7 cell(human breast adenocarcinoma cell line), but the other fractions showed neither antibacterial activity nor antitumor activity. Although fish extracts fed group of rat maintained their original body weight, there were no notable changes in the hematological parameters, except that the levels of high density lipoprotein was significantly increased. These results suggest that the hydrocooked extracts of bastard halibut may contain a variety of bioactive materials.

• 한국수산과학회지
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• 제48권2호
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• pp.178-186
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• 2015

Protease inhibitors (PI) of trypsin and papain as target proteases from the roe of bastard halibut Paralichthys olivaceus were fractionated out using ammonium sulfate precipitation (A), DEAE 650M anion exchange chromatography (D), and Sephacryl S-300 gel filtration (S). The recovery percentages of the fractions with the strongest inhibitory activity for each fractionation method were 13% for the A4 fraction, 21.2% for the D3 fraction, and 21.3% for the S2 fraction, with specific inhibitory activities of the fractions toward trypsin and casein of 168, 139, and 218 U/mg, respectively, while no inhibition of papain was observed. The $IC_{50}$ for the trypsin-specific substrate $N{\alpha}$-benzoyl-$\small{L}$-arginine-p-nitroanilide (BAPNA) was 0.65, 1.55, 2.26, and 2.85 mg/mL for the A4, S2, A3, and D3 fractions, respectively. These results suggest that chromatographic fractionation methods (D and S) based on the molecular mass and charge of the protein were more effective at fractionating PI than was ammonium sulfate precipitation based on protein solubility, and that the bastard halibut roe extract acts as a serine protease inhibitor. Therefore, the PI fraction from fish roe might be useful for inhibiting proteases in foodstuffs, and could constitute an alternative food-grade inhibitor for the surimi industry.