• Applied Biological Chemistry
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• v.38 no.2
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• pp.129-134
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• 1995

With a view to utilizing effectively fish skin wasted from marine manufactory, an extracted dover sole skin gelatin was fractionated by further ethanol fractional precipitation method, and then the functional and physicochemical properties for the modified gelatin were determined. Ethanol was added to the concentration of 30% in an extracted dover sole skin gelatin solution, and then the mixture was left to stand at $0^{\circ}C$ for 12 hours. Finally, the precipitates were dried by hot-air$(40^{\circ}C)$ blast. The yellowfin sole skin gelatin prepared by further ethanol fractional precipitation has 223.0 g in gel strength, $17.7^{\circ}C$ in the melting point, and $12.0^{\circ}C$ in the gelling point. The physicochemical properties of the ethanol treated fish skin gelatin were superior to those of fish skin gelatin prepared without ethanol adding, whereas inferior to those of animal skin gelatin. The functional properties of the ethanol treated fish skin gelatin were superior to those of fish skin gelatin prepared without ethanol adding, and were more similar to animal skin gelatin. It may be concluded, from these results, that the dover sole skin gelatin prepared by further ethanol fractional precipitation can be effectively utilized as a human food by improving the functional properties.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.29 no.3
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• pp.309-319
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• 1996

Properties as related to the utilization of the crude proteases extracted from the muscle and viscera of fish (2 dark fleshed lish; anchovy, Engraulis japonica, and gizzard-shad, Clupanoda punctatus; 2 white fleshed fish; seabass, Lateolabrax japonicus, and sole, Pleuronichthys cornutus) were studied. Proteolytic activity of the muscle protease was slightly inhibited with the increase of sodium chloride concentration and it was apparent against the yellowtail myofibrillar protein than casein substrate. Proteolytic activities of the seabass and sole visceral crude protease were inhibited to 50 to $60\%\;by\;25\%$ of sodium chloride, but those of anchovy and gizzard-shad viscera crude enzymes were not influenced by sodium chloride. The vacuum freeze-dried crude protease and glycerol-mixed crude pretense of gizzard-shad and seabass muscles were almost lost their activities on the 16th week of storage, while those from the viscera of the fish were relatively stable. Degradation of the yellowtail myofibrillar protein by the anchovy muscle and viscera crude pretenses rapidly proceeded in the beginning of the reaction and the degraded products were mainly distributed in the range of 6 to 15 kDa electrophoretically.

• Journal of the Korean Society of Food Science and Nutrition
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• v.15 no.2
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• pp.144-147
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• 1986

This research is to investigate the changes in Mercury content of fishes, washed with times by the flowing water or immersed into the acetic acid solutions with different densities (1%, 3% and 5%), after contaminating them artificially on purpose, in the solutions with inorganic mercury. The results were summarized as follow: 1. Average values of mercury content in sand-fish and sardine, as a dried ones, which had not been treated by the mercurial solutions, were 0.027 ppm and 0.020 ppm, respectively. 2. According to the changes, with times, in contained by the flowing water, after immersed into 1 ppm $HgCl_2$ solution for 24 hours, The sand-fish washed for 9 minutes had the least of Mercury, which is about 25% of contained quantity of Mercury of those not cleansed. While the sardines cleansed for 3 minutes had the least of Mercury, which is about 77% of contained quantity of Mercury of those not cleansed. 3. According to the changes in contained quantity of the samples treated by the acetic acid solutions with different densities, the sand-fish treated by 3% acetic acid solution had the least value of remains, which was reduced by 64%, in comparision with that of fish cleansed for 1 minute, while the sardines, treated by 1% acetic acid solution had the least amount of remains, which was reduced by 16% in comparision with that of fish, cleansed for 1 minute.

• Journal of the Korean Society of Food Culture
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• v.11 no.4
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• pp.439-454
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• 1996

The present study investigated Bul-Chun-Wi Sacrificial Ritual (sacrificial service which has been handed down from generation to generation to worship the family ancestors in the period of $1400{\sim}1800$) and foods for the sacrificial service among fourteen head families in Andong area. The findings are as follows; 1. In Bul-Chun-Wi Sacrificial Rituals, family shrine has been maintained in good shape, and the table, dishes, and foods used in the rituals have not been changed so much until these days. 2. While vegetable soup is widely used as soup, one family uses the seaweed soup, the other soup mixed with meat, fish, and vegetable. Specially soybean-powdered soup, which is the distinguishable food in Andong area, has been used. 3. As a basic Ddock, mainly Si-Ru-Ddock(a steamed rice cake), piled up to 13-15 stacks, is used. Additional 7-9 kinds of Ddock are placed on top of the basic Ddock. 4. For grilled-meat food(Geuck), eight families use the raw meat, and one family uses the half-cooked meat. Recently, five families have used the cooked meat. Mostly used ones are meat-Geuck, fish-Geuck, chicken-Geuck, and the Geuck are not served one by one. Instead the Geuck are stacked in one dish designed for Geuck in order of meats from poultry, animal, fish, and shell. As the sub-dishes for rice, raw and cooked Geuck are used. 5. The number of stew (Tang) are 3 to 6 and 5 stews is the most popular. Commonly used stews are meat stew, fish stew, chicken stew, vegetable stew, blood stew, and organs stew. For the vegetable stew, buckwheat gel can be used. 6. As the fruit, chinese date, pear, nut and dried persimmons are the basic ones. The even number of 6 or 8 colorful fruits are used, while the odd number of 7 or 9 colorful fruits are used in three head families. 7. As Sik-Hae which is a drink and made from fermented rice, rice Sik-Hae or fish Sik-Hae has been necessarily used. 8. As raw meat dish, the liver of cow or meat is used. As a wrapping materials, the reticulum of a ruminant, green seaweed or thinly fried egg can be used.

• Journal of the Korean Home Economics Association
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• v.23 no.3
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• pp.85-101
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• 1985

1. Nitrate and nitrite may contribute via nitrosation to the human exposure to N-nitroso compounds, especially nitrosamines, which are suspectd to be human carcinogens. 2. Since certain foods contain traces of nitrosamines, one should take the several points into consideration in evaluating the risk. 3. Nitrites, which can appear in the because of natural occurrence or deliberate addition, can react under the acidic conditions of the normal stomach with secondary amines to form nitrosamine. 4. Among the foods esamined, nitrate-nitrite treated meat products cooked bacon, and salted and dried fish are the main contributors of nitrosamines in our diet. 5. Consequently, in order to minimize human exposure to these chemicals, it is obviously essential to develop the alternative sources of nitrite in cured meat products. Thus the emphasis should be placed upon the most effective use of nitrite in curing with the use of acceptable inhibitors of nitrosation such as ascorbc acid or $\alpha$-tocopherol.

• Proceedings of the Korean Geotechical Society Conference
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• 2008.10a
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• pp.1063-1068
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• 2008

When construction of high pressure jet-grouting is to be performed, it has been reported that applied cement slurry which hasn't got dried out can cause severe environmental pollution, and can flow into near streams and fish farms. Several laboratory tests were performed in this study in order to verify safety of paste-like grouting material that was developed newly to be applied to void in the ground. According to experimental test results, it is proved to be so safe that application of the newly developed flowable grouting material can prevent the materials from spilling into surrounding areas and is not harmful to fishes.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.5
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• pp.617-620
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• 1993

To Study an ichthyotoxicity of Zanthoxylum piperitum DC (Chopi) against fish(Misgurnus anguillicaudatus), the bark of Chopi was extracted with water, methanol and chloroform. The ichthyotoxicities of each extract were found in order of MeOH extract, $H_2O$ extract, dried-powder of Chopi and $CHCI_3$ extract. The active compound was isolated from the MeOH extract by silica gel column chromatography, HPLC and recrystalization, successively, and it was identified to be L-asarinin by the comparison of UV, GC-Mass and LC-Mass data.

• Korean Journal of Microbiology
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• v.9 no.3
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• pp.95-102
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• 1971

The growth characteristics of Candida tropicalis KIST 351 on gas oil substrate under different culture conditions were investigated and the preliminary animal feeding experiments using this yeast as a partial substitute of fish meal was also conducted. The yeast assimilates effectively n-paraffins in gas oil ranging from $C_{16}$ to $C_{16}$ with its maximum cell growth at $33^{\circ}C$ and pH 5.5 with aeration of 3 vvn and agitation of 900 rpm. The optimal concentrations of nitrogen sources, $HK_2PO_4$ and $Na_2HPO$ were 4, 2 and 0.5g/1, respectively. Ferrous sulfate, manganese sulfate and zinc sulfate showed positive effect to cell growth with the optimal range of 5-10 ppm. In the feeding experiment with 3 and 5% incorporation of the gas oil grown yeast, neither adverse effects on growth of chicks nor toxic effect were observed. Protein content of the dried cell was 58.8% and its amino acid composition compared well with other single-cell protein products and FAO reference protein.

• Journal of Mushroom
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• v.17 no.2
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• pp.47-51
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• 2019

Our research on juvenile Oncorhynchus masou masou in oyster mushroom supplemented diet was studied to investigate the effect of feeding. Mixing of feed ingredients for dried oyster mushrooms, 3.5, 7.0, 10.5, 14.0 (%) was added to the amount of oyster mushroom dietary beta-glucan content of the more abundant. After the weight of feed given to salmon survey oyster mushrooms diet for 3.5 to 7.0% was similar to the formula feed and the weight of the fish ate oyster mushroom feed over 10.5% were reduced. The oyster mushroom of the experimental diets containing 3.5 to 7.0 percent hepatosomatic index and feed coefficient figure was similar to those of the formulated diets. Therefore we have juvenile cherry salmon fed diets containing 3.5 to 7.0% was considered good to eat and additional research on the immune response will be carried out was necessary.

• Korean Journal of Food Science and Technology
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• v.45 no.1
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• pp.8-12
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• 2013

Photostimulated luminescence (PSL) and thermoluminescence (TL) analyses were conducted for the detection of different irradiated dried fishes. All the non-irradiated samples provided PSL counts of lower than 700 (negative: $T_1$). Clear identification of irradiated sample was only possible for irradiated anchovy with PSL counts >5000; however, the results were unsatisfactory (not positive) for irradiated cod, dried filefish, hairtail, and herring samples. The contaminating silicate minerals were obtained by density separation or acid hydrolysis to perform TL analysis, which resulted in a low intensity of TL glow curve with a maximum peak after $250^{\circ}C$ for the non-irradiated samples that are irrespective of their kinds and methods for the mineral separation. The TL glow curves of high intensity with maximum peak in the temperature range of $150-250^{\circ}C$ were observed for all the irradiated samples. However, better results of TL glow curves and particularly of the TL ratio ($TL_1/TL_2$) were obtained when the minerals were separated by a acid hydrolysis method.