• Development and Reproduction
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• v.23 no.1
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• pp.73-78
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• 2019

To clarify the cytogenetic features of the chicken grunt, Parapristipoma trilineatum, small yellow croaker, Larimichthys polyactis, and brown croaker, Miichthys miiuy, in Jeju, Korea, karyotype analysis was performed. The karyotype of chicken grunt and brown croaker consists of 24 pairs of telocentrics [2n=48, fundamental number (FN)=48], and small yellow croaker consists of 3 pairs of submetacentrics and 21 pairs of telocentrics (2n=48, FN=54). No evidence of polymorphism, including aneuploidy or sex-related heteromorphic chromosomes, was found in any specimens examined in this study.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.6
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• pp.933-938
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• 1994

A study was amino acid contents by heating conditions of mackerel, pacific saury , yellow croaker, and brown sole investigated. In fresh fishes, total amino acid contents showed higher amount in brown sole and yellow croaker, than those of pacific saury and mackerel. The amino acid contents among the tested samples were higher Glx , leucine, lysine and arginine in order. During heating of samples the amino acid contents decreased. There appeared to be a proportional relationship of the heating temperature to decrease of amino acid. The amino acid contents of steamed samples significantly decreased than those of others. During warming and rewarming samples after storage at 4$^{\circ}C$ for 24 hours , amino acid contents slightly decreased.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.4
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• pp.584-591
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• 2014

Salted semi-dried brown croaker, Miichthys miiuy, has been proposed as a palatable seafood in Korea due to its specific texture, taste, and nutritional content. This study was conducted to characterize the sanitary quality of commercial salted semi-dried brown croaker for the development of high quality salted semi-dried products. The chemical properties ranged from 64.2 to 77.1% (mean $74.7{\pm}3.5%$) for moisture content, from 2.1 to 9.5% for salinity, from 14.1 to 58.1 mg/100 g for volatile basic nitrogen, and from 19.1 to 107.2 meq/kg for peroxide values. The viable cell counts and Escherichia coli were 4.2~8.3 log(CFU/g) [mean: 6.2 log(CFU/g)] and 18>~4.6 log(MPN/100 g), respectively. The chemical and microbial results of commercial salted semi-dried brown croaker suggest that provisions should be established for development of high quality salted semi-dried products.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.43 no.3
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• pp.206-211
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• 2007

The sciaenid species, which has swimbladder, generates sounds by vibrating in its length wards when spawning or getting stimulus from something else. This research analyzed on sound frequency characteristics relatives to their swimbladder length of three sciaenid species, yellow croaker(Larimichthys polyactis), brown croaker(Miichthys miiuy), and white flower croaker(Nibea albiflora). As results, the dominant frequency for yellow croaker ranged over 38.08 to 141.60Hz in wide frequency band, and the averaged pulse duration expressed in $280.3{\pm}156.0ms$. For brown croaker, the dominant frequency ranged in 49.80 to 59.57Hz, and the averaged pulse duration was $129.1{\pm}36.9ms$. Moreover, the dominant frequency of white flower croaker ranged in 73.24 to 86.91Hz, and the averaged pulse duration was $88.0{\pm}15.9ms$, it has shorter pulse duration than any two species. Therefore, the dominant frequency relatives to swimbladder length of sciaenidae showed that it had widely resonant characteristics and long pulse duration as in shorter swimbladder length. Additionally, for white flower croaker, we could confirm their behavior and sounds in response to production of recorded sounds using underwater speaker.

• Korean Journal of Ichthyology
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• v.19 no.2
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• pp.128-131
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• 2007

Head length, snout length, postorbital length, and eye diameter were measured in 209 brown croaker, Miichthys miiuy, ranging from 3.0 to 650.0 mm in total length (TL). All of the four head dimensions were regressed against the TL respectively and were increased linearly with the relative size of the head. The determination coefficients ($r^2$) ranged from 0.9823 to 0.9916, and all analysis of variance values were significant (P<0.0001). Those results suggest that these head dimensions may be useful indicators for detecting morphological deformities or for individual and population growth histories to aid in the successful rearing of brown croaker fingerlings.

• Ocean and Polar Research
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• v.28 no.3
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• pp.287-290
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• 2006

Eye growth and lens diameter of brown croaker Miichthys miiuy were positively allometric between hatching and 180 days post-hatch (d.p.h.). Eye growth in relation to head length and head height was nearly isometric. Eyes were formed completely at 14 d.p.h. At this age, the eye has a crystalline lens, an optic nerve fiber layer, a ganglion cell layer, an inner plexiform layer, an inner nuclear layer, an outer plexiform layer, an outer nuclear layer, an outer limiting membrane, and a pigment epithelium. The essential demands that must be met by the retina in this species pertain to light sensitivity and spatial resolution.

• Korean Journal of Ichthyology
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• v.29 no.1
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• pp.69-74
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• 2017

Age and growth of Brown croaker Miichthys miiuy were estimated using right sagittal otoliths of 327 fish specimens from August 2015 to July 2016 in Korea. Annual rings in otoliths were formed from March to June once a year. The oldest specimens were 11 yr in female and 9 yr in male. Brown croaker began spawning in September and showed a peak in October. Total length and body weight relationships showed no significant difference between females and males (P>0.05), and can be expressed as $BW=1.15{\times}10^{-5}{\times}TL^{2928}$ ($R^2=0.98$). Estimated von Bertalanffy growth curve was $L_t=182.4(1-e^{-0.067(t+1.754)})$ ($R^2=0.96$).

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.2
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• pp.235-244
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• 2011

The physicochemical properties and quality changes in salted and dried brown croaker products using deep seawater salt were investigated for preparation with different pretreatment, salting and drying conditions. Optimum salt concentration, salting time and drying time for product were 20% of body weight, 12 hrs at room temperature ($25{\pm}2^{\circ}C$), and 24 hrs at $30{\pm}2^{\circ}C$, respectively. The volatile basic nitrogen (VBN), peroxide value (POV), viable cell count and acid value (AV) of viscera and blade removed products were 18.9~22.4 mg%, 21.0~32.5 meq/L, and 2.3~4.4 mg/mL, $2.0\sim3.5{\times}10^3$ CFU/g, respectively and only viscera removed products were 31.2~38.1 mg%, 40~55.2 meq/L, 7.0~11.5 mg/mL, $4.1\sim5.5{\times}10^3$ CFU/g, respectively. Changes in quality of salted and dried brown croaker products were investigated during storage at room temperature and $5{\pm}2^{\circ}C$. The POV, AV and viable cell counts of salted and dried brown croaker products increased in commercial salt used and only viscera removed products compared with deep seawater salt used and viscera and blade removed products during storage time. Results in this study showed that the deep seawater salt was very effective for quality control of salted and dried brown croaker products and pretreatment method was a very important factor for preparation products. The optimum conditions for preparation of salted and dried brown croaker product were 20% of body weight for salt concentration, 12 hrs at $25{\pm}2^{\circ}C$ for salting time, and 24 hrs at $30{\pm}2^{\circ}C$ for drying time. Optimum storage time for quality maintenance was 14 days at $5{\pm}2^{\circ}C$.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.48 no.6
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• pp.857-863
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• 2015

This study characterized the nutrition and taste of commercial salted semi-dried brown croaker Miichthys miiuy (SSD-BC). The mean crude protein content of the commercial SSD-BC was $19.8{\pm}1.7%$ (range, 17.7-23.2%), and the mean crude lipid content was $0.6{\pm}0.3%$ (range, 0.3-1.1%). The total amino acid content ranged from 17.08 to 18.56 g/100 g, except for sample code 5, which was 22.24 mg/100 g and differed significantly from the other samples. The major amino acids in the commercial SSD-BC were aspartic acid, glutamic acid, leucine, and lysine. In the commercial SSD-BC, the calcium ranged from 11.1-21.4 mg/100 g, phosphorus from 148.4-209.2 mg/100 g, and magnesium from 12.2-48.2 mg/100 g. Monoenoic acid (37.1-40.3%) was the most common fatty acid, followed by saturated acid (33.9-36.3%) and polyenoic acid (25.1-29.2%). The prominent fatty acids in the commercial SSD-BC were 16:0 (23.9-26.5%), 16:1n-7 (11.3-13.0%), 18:1n-9 (19.7-21.5%), and 22:6n-3 (6.9-10.7%). The mean trichloroacetic acidsoluble nitrogen content was 248.1 (range, 137.2-334.2) mg/100 g. The evaluation demonstrated that the commercial SSD-BC is rich in nutrition and taste.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.6
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• pp.939-944
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• 1994

The change of major organic acid contents were examined in mackerel, pacific yellow croaker and brown sole on heating conditions. The organic acid contents of mackerel were the higher that the others. The content of lactic acid was the highest in all samples commonly and that of succinic acid was second level and these organic acids were over 95% of total organic acid. The content of ${\alpha}-ketoglutaric$ acid was higher acid content was greater with higher heating temperature. Decreasing of organic acid content was higher at steamed and first heating than warmed and rewarmed.