• Journal of fish pathology
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• v.35 no.1
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• pp.135-140
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• 2022

In this study, we determined the cause of a disease outbreak in small yellow croaker(Larimichthys polyactis) in Jeju island. The major external signs in the dead fish were hemorrhage of the skin. Vibrio harveyi were isolated from a few fishes and viruses were not detected from the diseased fish. However, flukes were confirmed on the skin and we conducted molecular identification and phylogenetic analysis of the isolated parasites. The obtained 28S rRNA sequence of our specimen(Accession No. OM333244) showed the highest homology with Neobenedenia girellae, while the COI sequence of our specimen showed the highest homology with N. melleni. Further sequence analysis with other genes and morphological observation are necessary for accurate identification.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.8
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• pp.1385-1389
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• 2004

For the development of better Gulbi processing, brine salting method was applied for the Yellow croaker (Larimichthys polyactis). The changes of moisture contents, salt contents, and total microbial numbers in Yellow croaker were measured following different brine concentration (20, 30%), temperature (5, 25, 35$^{\circ}C$), and soaking time (1, 6, 12, 24 hours) by brine salting method. Rate of salt penetration into Yellow croaker muscle increased as higher brine concentration and higher dipping temperature. When compared to commercial products of Gulbi by dry-salting method, the moisture and salt contents in Yellow croaker showed similar values after treated with 20% brine at $25^{\circ}C$ for 1 hour. The weight of Yellow croaker increased about 4% when immersed it in 20% brine at 5$^{\circ}C$ for 24 hours. There was no weight change at $25^{\circ}C$ dipping temperature and reduced 7% of weight at 35$^{\circ}C$ dipping temperature. At 30% brine concentration, the weight of Yellow croaker reduced 1%, 9%, and 13% on weight at 5$^{\circ}C$, $25^{\circ}C$, and 35$^{\circ}C$, respectively. Total microbial counts in Yellow croaker muscle soaked at 30% brine showed 1 log lower numbers than 20%. The muscles had about 1 log higher microbial numbers than the treated brine solution. An ethanol extract of onion peel added to brine for giving better color and for preventing oxidation on Gulbi lipid. The treated group showed higher Land b values on Gulbi surface as well as antioxidant effect on the extracted oil.

• 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 Food Science and Nutrition
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• v.33 no.10
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• pp.1676-1684
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• 2004

Gel properties of recovered protein from mackerel, frozen blackspotted croaker, chicken breast and pork leg using acidic and alkaline processing were evaluated. Myofibrillar protein from mackerel by acidic processing did not form a heat-induced gel. However, the recovered protein including sarcoplasmic protein formed heatinduced gel. Breaking force of gel from mackerel processed at pH 10.5 was the lowest. A deformation value of frozen blackspotted croaker was the highest, followed by chicken breast, pork leg and mackerel. Whiteness of frozen blackspotted croaker was the highest among heat-induced gel. Breaking force, deformation and whiteness were decreased by addition of recovered protein from mackerel, but price was increased. A breaking force and whiteness of heat-induced gel added recovered protein from chicken breast were increased, and the price was greatly decreased. When the constraint of breaking force, deformation and price of raw material were set up above 110 g, 4.5 mm and below 2,000 won/kg. A optimum formulation for blending protein was 36∼50% for frozen blackspotted croaker, 34∼40% for chicken breast, 14∼25% for pork leg. The heat-induced gel of recovered protein from frozen blackspotted croaker showed compact structure compared to that of recovered protein from mackerel. A formulation of chicken breast and pork leg based on blackspotted croaker can be used in surimi based seafood products having various texture.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.25 no.1
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• pp.29-36
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• 1992

This paper deals with the estimation of population ecological parameters, including growth parameters, survival rates, instantaneous coefficient of natural mortality and age at first capture, of the small yellow-croaker, Pseudosciaena Polyactis in Korean waters, which determine fluctuations in stock abundance. For describing the growth of the small yellow croaker, von Bertalanffy growth equation was recommended for the purpose of stock assessment, although the Gompertz model yielded the closest fit. The survival rate (S) of the croaker was estimated to be 0.219 (variance=0.0000262), and the instantaneous coefficient of natural mortality (M) was 0.4 $year^{-1}$. From the estimates of S and M, the instantaneous coefficient of fishing mortality (F) was calculated to be 1.11$year^{-1}$ implying an impact from fishing three times that of natural mortality. Finally, the age at first capture $(t_{c})$ was estimated to be 0.602.

• 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 Fisheries and Ocean Technology
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• v.49 no.3
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• pp.218-226
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• 2013

The objective of this study is to estimate the optimal net twine thickness of drift net for yellow croaker. The filed experiments of the fishing performance were conducted with three kinds of drift net with different monofilament diameters (No.3=0.284mm, No.4=0.330mm, No.5=0.370mm) the total eight times in the southwest coastal sea of Korea. And the physical properties tests on the monofilaments of experimental net were carried out to estimated breaking load and softness in dry and wet conditions, respectively. From the results, the No.3 mono. was the strongest break load per unit area in dry and wet conditions. And the softness showed that the No. 3 mono. was the most soft than another experimental monofilaments. The fishing performance was; the No. 3 drift net showed the most catches. Conversely, the catches of No. 4 and No. 5 drift net showed the half on the catches of No. 3 drift net. Consequently, the diameter of monofilament in the drift net for yellow croaker should carefully choose to consider the economic sides such as the amount of catches and the cost of catches.

• 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.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.41 no.3
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• pp.199-206
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• 2005

As the basic study about improvement of yellow croaker drift gill net fishing implement and development of the fishing system, this study drew problem after synthetically analyzing hauling system of yellow croaker drift gill net used in the coast of Chuja Island and tested several characters and analyzed in hauling process with 5 step net hauler model for improving the problem. The analysis results are as follows. When the angle between axises of drum centers was small, it showed the tendency that hauling time was fast. Hauling time was faster when drum was 5 step rather than 3 step. When drum was 5 step, slippery phenomenon was small and hauling was stable. Tension was larger when drum was 5 step rather than 3 step. When drum was 5 step, the range of change of the maximum and minimum value was small and hauling was stable. When drum was 3 step, there was following formula between hauling time ($Ht_3$) and angle between axises of drum centers ($A_g$) $Ht_3$ : ($7.15Hs^{-0.81}$) $A_g^{-0.81}$, when drum was 5 step there was following formula.$Ht_5$ : ($6.45Hs^{-0.75}$) $A_g0.10$, here, Hs is hauling speed. When drum was 3 step and hauling speed was 28cm/sec, tension was $T=0.08A_8^3-1.60A_g^3-0.49A_g+369.56(r=0.99)$, when drum was 5 step, tension was, $T=-0.01A_g^3+1.96A_g^2-34.05A_g+414.58$ (r-0.99), here, T was tension(g).

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.7
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• pp.903-907
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• 2006

Frozen stability of proteins recovered from white croaker and jack mackerel have been tested by measuring oxidation of residual lipid, browning, total plate count, and texture of gel during storage at $-20^{\circ}C$. The oxidation of residual lipid in recovered protein from Jack mackerel increased up to 60 days, and then decreased. Both browning values significantly was increased after 90 days. Total plate count was $1.2{\times}10^4\;CPU/g$ for proteins recovered from white croaker and $3.2{\times}10^4\;CPU/g$ for proteins recovered from jack mackerel in 60 days. The breaking force, deformation, and whiteness of gel formed from proteins recovered from white croaker did not change up th 120 days significantly, while proteins recovered from jack mackerel did not form heat-induced gel in 120 day. Frozen storage of the recovered protein was limited to 90 days for white croaker and to 60 days for jack mackerel considering the gelling ability and textural properties.