• Journal of Fisheries and Marine Sciences Education
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• v.15 no.2
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• pp.135-144
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• 2003

1. The appearance of fisheries animals and plants of investigation areas were fishes, 20 species; algae, 9 species; molluska, 6 species; arthropod, 12 species; echinoderm, 5 species by confirmed appearance species. 2. The C.P.U.E by trap(1pcs of trap) were 3.95 species and weight of 2,098g, mainly catching species are greenling and jacopever(94.16%). The C.P.U.E by long liner(long liner 1coil, 100pcs) were 11.7species and weight of 6,418g, It occupied jacopever(35.63%) greenling(20.78%), bastard halibut(20.31%). The C.P.U.E of appearance species gill net(ipcs of gill net) were 5.05species and weight of 3,050g, It occupied jacopever(39.63%) greenling(29.83%), bastard halibut(17.47%). 3. The results of comparative analysis and natural species and stocked species, in case of bastard halibut, jacopever species were occupied species(83.33~92%), weight(86.86~96%). The stocked species were occupied species of 8.00~16.67%, weight of 4.00~13.14%. Provided the stocked projets were enacted effectively in future. The density of dwelling of stocked species were increase. Also, it will be contribute to the increase of fishermens income.

• Journal of the Korean Home Economics Association
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• v.18 no.4
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• pp.87-94
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• 1980

This study was carried out to make a comparison between iced and partial freezing of bastard, yellow tail, poragy, pomfret that were generally used for Sashimi and the results that measured k-value, VB-N, TMA-N were measured and the results are as follows : 1. Regardless of the kinds of fish, freshness is better preserved in partial freezing than in iced storage. 2. In Bastard, Yellow tail When iced its freshness estimation index its K-value rose above 20% after 4 days of storage. When stored partially frozen, its K-value reached 20% after 8 days. 3. Porgy when iced, its K-value reach 20% after 6 days of storage. But when stored partially frozen, its K-value could be prolonged until 9 days with same degree. Porge was preserved for the longest time among the four fishes. 4. Pomfret When iced during 4 days and stored partially frozen during 6 days, their K-value reached about 20% Pomfret was preserved for the shortest time among the four fishes. 5. According to the kinds of fish, the results that measured VB-N, TMA-N, total bacteria have some differences, but the method of partial freezing was superior to iced storage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.2
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• pp.277-284
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• 1999

To confirm the food quality of conventionally processed fish extracts, protein quality of boiled crucian carp(Carassius carassius) and bastard halibut(Paralichthys olivaceus) extracts and their residues were evaluated. For the both fish extracts, some of the essential amino acids were lowered significantly but two times more proline and glycine were detected in extracts than those in raw fish meats. Boiling(100oC, 5 hours) caused 1.8(crucian carp)~2.4(bastard halibut) times more total free amino acid contents in fish extracts as compared to those in original fish meats. Taurine, glutamic acid, proline, lysine, and ammonia were the predominant free amino acids released in fish extracts. In vitro digestibility of boiled fish extracts were lower at a level of 4~6% than those of raw fish meats. Fish extraction residue had a higher in vitro digestibility and had a 60% lower level of TI than that of original fish meats. 18(bastard halibut)~ 24%(crucian carp) of available lysine was reduced in boiled fish extracts but a remarkable variation was not noted between extracts and residues. PERs and NPRs of fish extracts were significantly lower than those of casein, while those values of extraction residue were slightly higher as compared to those of control(ANRC casein). In vivo apparent digestibility exhibited a similar trend to in vitro digestibility. Hematological properties in serum of rat fed with fish extracts and residue were not changed significantly but the serum cholesterol concentration were reduced in rats fed fish extraction residue comparing with those of control. These results suggest that body weight loss due to fish extracts may not affect physiological changes.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.44 no.3
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• pp.191-196
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• 2011

In this study, we investigated the chemical and enzymatic properties of unmarketable cultured bastard halibut (UCBH) Paralichthys olivaceus harvested at different times (March, May, July, September, November, and January), and we examined the physical properties of surimi gel from UCBH as a potential source of surimi and surimi gel. The moisture and crude protein contents of UCBH harvested in July and January were >78% and <19%, respectively, which is greater than the moisture content in UCBH harvested in May, March, and September, but lower than the crude protein content. Regardless of the month of harvest, the UCBH had a higher crude protein content than Alaska pollock, which is the largest fishery biomass used for surimi and surimi gel, but a lower moisture content. Regardless of the month of harvest, the enzymatic activity in crude extracts of UCBH muscle ranged from 0.31-0.59 U/mg for casein (pH 6.0 and 9.0) and 11.7-12.7 U/mg for LeuPNA. These findings suggest that autolytic enzymes were unaffected by gel formation. Gel strength was highest in the surimi gel prepared from UCBH harvested in September, November, and January; second highest in that prepared from UCBH harvested in March and May; and lowest in that prepared from UCBH harvested in July. Compared to the gel strength of surimi gel from grade SA commercial Alaska pollock surimi, the strength of the surimi gels prepared from UCBH harvested in March, May, September, November, and January were superior, whereas that of the surimi gel prepared from UCBH harvested in July was similar.

• Preventive Nutrition and Food Science
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• v.2 no.4
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• pp.321-327
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• 1997

High Temperature-cooking conditions of cultured fishes(loach, crucian carp, bastard halibut, and jacopever) were optimized by response surface methodology(RSM), and plastein products were prepared using enzymatic hydrolysis. Four models were proposed with regard to effects of time(t), temperature(T), and water/fish meat (w/f) ratio on the amount of 0.3M TCA soluble fractions. The model coefficients were ranged from p<0.0001 for jacopever to p<0.0433 for bastared halibut. Cooking conditions for 60% hydrolysis were optimized at 1) 14$0^{\circ}C$ except for crucian carp(136$^{\circ}C$); 2) 10.08 hours(loach), 7.25 hours(crucian carp), 9.85 hours(ba-stard harlibut), and 9.37 hours(iacopever); 3) 1:1(w/f) ratio except for the crucian carp(1.1:1). When protein hydrolyzates were employed for the plastein synthesis, optimum plastein-reaction conditions were determined to be pH 9.0 with chymotrypsin for the loach and crucian carp hydrolyzates, pH 9.0 with papain for the bastard halibut hydrolyzate, and pH 11.0 with trypsin for the jacopever hydrolyzate. Plastein reaction could be performed in water at concentration up to 20%(w/f).

• Fisheries and Aquatic Sciences
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• v.14 no.1
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• pp.62-69
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• 2011

The effects of actively stimulating devices (ASD) on juvenile flatfish escape were studied to increase escape rates from the cod end by encouraging fish to approach the net wall. Two kinds of ASD were designed: a fluttering net panel, i.e., a free-end flag-like net panel, and a double conical rope array. Escape responses of juvenile bastard halibut were observed in a circulating water channel using two model cod ends, one made with diamond-shaped 43-mm-mesh-size polyethylene (PE) as a high-contrast cod end and the other with polyamid (PA) mono-ply as a low-contrast cod end. Retention rate was significantly lower with the double conical rope-array ASD in the PE cod end than with conventional PE cod ends only or the fluttering net-panel ASD inside the PE cod end. Mean retention rate with the low-contrast PA cod end was also significantly lower than that with the high-contrast PE conventional cod end. Therefore, active fluttering devices using a double conical rope array together with less visible low-contrast netting in the cod end could help to reduce the bycatch of juvenile flatfish by weakening their optomotor response and actively driving fish to the side net panel.

• Korean Journal of Ichthyology
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• v.23 no.2
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• pp.106-110
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• 2011

Fine structure of spermatozoa of the bastard halibut (Paralichthys olivaceus) is described. Its structure is characterized by acrosomeless, having a spherical head region and a small mid piece containing five mitochondria disposed one row. The flagellum inserts centrally on the nucleus and has lateral ribbons. The present study supports the suggestion that spermatozoal ultrastructure is of taxonomic importance and may be a phylogenetic criterion in teleostei.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.51 no.3
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• pp.230-237
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• 2018

This study investigated the food and nutritional characteristics of alkaline-insoluble fractions (AIFs) recovered from bastard halibut Paralichthys olivaceus (BH) and skipjack tuna Katsuwonus pelamis (ST) roes using the alkaline solubilization. The moisture content of AIFs ranged from 4.8% to 12.8%, and ST provided significantly better yields (9.5 for STAIF-11 and 7.1 g/100 g roe for STAIF-12) than did BH (P<0.05). The protein content of AIFs ranged from 71.7% to 79.2%, with the highest level yielded by STAIF-11 (6.8 g/100 g roe). The crude fat content of AIFs was 10.9-14.3% and the mineral content was 0.7-3.4%. The major mineral components of AIFs were sulfur, sodium, potassium, and phosphorus. Color values showed that BHAIFs were significantly brighter than STAIFs. Total contents of essential amino acids were significantly higher in STAIFs (47.5-49.5%) than in BHAIFs. The major essential amino acids found in AIFs from both sources were Val, Leu, Lys, and Arg. Therefore, AIFs were significantly superior to whole BH roe in terms of physicochemical and nutritional status, and we identified species-specific differences between BH and ST. Protein is a major component of AIFs recovered from fish roes, which suggests that they have potential for use as a protein source.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.53 no.2
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• pp.165-173
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• 2020

Fish roe is among the most valuable food resources produced by fisheries. Raw fish roe requires processing for conversion into hygienic, marketable, and consumer-acceptable forms. In this study, to investigate the food compositional characteristics of various types of fish roe, we applied vacuum freeze-drying to prepare fish roe concentrates (FRCs) from roe of Alaska pollack Theragra chlcogramma, bastard halibut Paralichythys olivaceus, and skipjack tuna Katsuwonus pelamis. The FRC yield ranged from 22.7 to 26.7 g/100 g roe. The major constituents of FRCs were protein (65.4-79.6%), moisture (2.8-6.2%), lipids (8.5-18.3%), and ash (4.8-7.2%). Potassium, sulfur, sodium, and phosphorus were the major mineral elements of FRCs, and the major amino acids were aspartic acid (9.0-10.4 g/100 g protein), glutamic acid (13.2-14.5 g/100 g protein), lysine (8.4-8.6 g/100 g protein), and leucine (8.3-9.7 g/100 g protein). Vacuum freeze-dried FRCs differed among fish species in terms of amino acid composition and electrophoresis protein band distribution. Therefore, FRCs are an excellent source of protein nutrition and an appropriate protein fortification material in human foods or animal feed.

• Applied Microscopy
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• v.32 no.2
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• pp.121-129
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• 2002

The structure of integumentary epidermis is studied in the bastard halibut, Paralichthys olivaceus based on the light and transmission electron microscope. Epidermal layer consists of supporting cells, unicellular glands and accessory cells. The supporting cells were classified into superficial cell, intermediated cell and basal cell. Superficial cell of epidermal layer is squamous or cuboidal and the surface is covered with numerous microridges. The supporting cells are connected to another cell with membrane interdigitations and desmosmes. And tonofilaments are developed in the cortical cytoplasm. Gland cells are classified into mucous cell and club cell. By the histochemical studies of the epidermal secretions the mucous materials are identified as neutral polysaccharides. Club cell has numerous vacuoles and microfilaments in the cytoplasm. Also chloride cells are observed in the epidermis, it cytoplasm is occupied numerous mitochondria.