• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.2
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• pp.403-408
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• 1999

This study was conducted to investigate chemical properties, quality stability and utilization of approved sardine surimi(ASS) which is developed our laboratory. The product yield of the ASS was about 3 times higher than that of usual sardine surimi(SS). The proper addition concentration of sodium bicarbonate was 0.1% for the neutralization of the ASS. The content of salt soluble protein nitrogen in the ASS was about the half of that in the SS, while the content of water soluble protein nitrogen was 2.4 times higher in ASS. The total amount of free amino acids in the ASS was about 11 times higher than that of the SS. Predominant free amino acids in the ASS were histidine, taurine, glutamic acid and alanine, and those four amino acids occupied 94% of total amount of free amino acids. During cold storage at 21oC for 6 months, the quality of ASS was more stable than that of SS in judging from changes of water soluble and salt soluble protein nitrogen, AV and POV. Quality of fish burger, fish sausage and fried fish paste processed in accordance with commercial processing preparation using the ASS or SS exclusively and mixtures which other white meat fish surimi(alaska pollack, hair tail and sole) were proportionallly added to each of two types of sardine meat were evaluated. In case of fish burger, the product processed from the ASS only were superior.

• Journal of Veterinary Clinics
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• v.35 no.1
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• pp.19-21
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• 2018

A 7-year-old female American cocker spaniel presented with chronic regurgitation and megaesophagus on radiography at a local hospital. Dry and coarse hair coat, tail alopecia, and bradycardia were observed during physical examination. Mild, non-regenerative anemia was indicated by complete blood count (CBC) analysis. Concurrent hypercholesterolemia and hypertriglycemia were indicated by biochemistry tests. Decreased levels of total and free thyroxine (T4) and increased canine thyroid stimulating hormone (cTSH) levels were also detected. Megaesophagus was confirmed by radiographic examination. Based on the results, a diagnosis of hypothyroidism with megaesophagus was made. The patient was initially treated with levothyroxine sodium at a dosage of 0.02 mg/kg twice a day. After two weeks of treatment for hypothyroidism, the dilated esophagus returned to its original size and no further regurgitation was observed. No relapse was observed during two months of follow-up.

• Journal of Embryo Transfer
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• v.30 no.2
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• pp.99-107
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• 2015

The aim of the present study was to identify coat color associated genes that are differentially expressed in mature Korean brindle cattle (KBC) with different coat colors and in Hanwoo cows. KBC calves, before and after coat color appearance, were included. Total cellular RNA was isolated from the tail hair cells and used for microarray. The number of expressed coat color associated genes/probes was 5813 in mature KBC and Hanwoo cows. Among the expressed coat color associated genes/probes, 167 genes were the coat color associated genes listed in the Gene card database and 125 genes were the pigment and melanocyte genes listed in the Gene ontology_bovine database. There were 23 genes/probes commonly listed in both databases and their expressions were further studied. Out of the 23 genes/probes, MLPH, PMEL, TYR and TYRP1 genes were expressed at least two fold higher (p<0.01) levels in KBC with brindle color than either Hanwoo or KBC with brown color. TYRP1 expression was 22.96 or 19.89 fold higher (p<0.01) in KBC with brindle color than either Hanwoo or KBC with brown color, respectively, which was the biggest fold difference. The hierarchical clustering analysis indicated that MLPH, PMEL, TYR and TYRP1 were the highly expressed genes in mature cattle. There were only a few genes differentially expressed after coat color appearance in KBC calves. Studies on the regulation and mechanism of gene expression of highly expressed genes would be next steps to better understand coat color determination and to improve brindle coat color appearance in KBC.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.50 no.4
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• pp.623-632
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• 2014

In this study, the stability of fishing vessels get some change in accordance with the installation of LED luring lamp in comparison with metal halide luring lamp were investigated. Inclining test for 9.77 ton class of squid jigging and hair-tail angling vessel was performed in order to make a stability evaluation. A performance analysis of the target vessels to the stability on the basis of KST-SHIP program was evaluated. The results were as follows in this study. The stability of the fishing vessel by a metal halide such as LED and the like according to the result obtained by the inclining test is a slightly present difference, and the stability is not affected. The fishing vessel with LED lamp installed satisfies all the stability criteria specified in law and IMO rule. Compared to the metal halide LED lamp the increase of the height of the center of gravity and the initial transverse metacenter was caused. Due to the LED installation, the somewhat wider wind area of the waterline, which appears as a result, does not lead to an actual increase in rolling period. But then it is necessary to be designed on that the LED lamp shape reduces wind pressure area. Because of LED lamp installation, the GM value of vessels is increasing faster rolling cycle so causes a decrease in the sense that the crew is aboard.

• Korean journal of food and cookery science
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• v.25 no.2
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• pp.189-198
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• 2009

This study was conducted to analyse middle school students' perceptions of seafood as well as their eating experiences and favorite cooking methods for seafood. It also examined the frequency and use of seafood on school lunch menus. Questionnaires were distributed to 739 students in 5 middle schools in the Busan area. On a scale of 5.00, the average scores for perceptions toward seafood were as follows: 3.67 for health & nutrition, 3.53 for taste, 2.53 for smell, 2.77 for convenience. The male students had significantly_(p<0.05) higher perception scores for health & nutrition, taste, and smell than the female students. Among 38 types of seafoods, the highest percentages for eating experiences included seaweed_(99.2%), anchovies_(99.1%), fried fish paste_(98.6%), shrimp_(98.4%), crab_(98.2%), squid_(97.9%), sea mustard_(97.8%), mackerel_(97.7%), dried squid_(97.3%), and hair tail_(96.9%). However, the majority of students had eaten a limited amount of seafood. The degree of seafood intake at home was significantly_(p<0.01) higher than at school. The students' favorite cooking methods for seafood were in the order of grilling, stir-frying, steaming, deep-fat frying, and soup. However, the middle school lunch programs primarily served as soup, seasoning, stir-fried, braised, deep-fat fried, and grilled, respectively. The main reasons for leaving seafood on a plate were inconvenience due to the fishbones_(62.7%), tasteless_(45.4%), and disliking the smell_(35.7%). Improvements that students wanted for seafood on school lunch menus included removal of fishbone for convenience_(67.0%), taste_(52.0), and increased variety of seafood types_(38.2%).

• Korean Journal of Food Science and Technology
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• v.19 no.3
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• pp.181-187
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• 1987

The lipids of ten major fishes caught in Korean seas were analyzed for fatty acid composition and for the content of $\omega-3$ polyunsaturated fatty acids. The major fatty acids present were hexadecanoic acid $(14{\sim}24%)$, hexadecenoic acid $(4{\sim}13%)$, octadecenoic acid $(8{\sim}29%)$, eicospentaenoic acid $(4{\sim}18%)$ and docosahexenoic acid $(6{\sim}33%)$. The ${\omega}-3$ polyunsturated fatty acids ranged from 18% to 48% of the total fatty acids depending on the species. The content of eicosapentaenoic acid was relatively high in sardine, gizzard shad and atka fish on the basic of fresh body weight, while that of docosahexaenoic acid was highest in hair tail and followed by atka fish and sardine.

• Journal of Physiology & Pathology in Korean Medicine
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• v.21 no.5
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• pp.1285-1290
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• 2007

The present study aims to identify and characterize genes that cause differen genes between non-responders and responders to electroacupuncture (EA) on mechanical allodynia following peripheral nerve injury. Under sodium pentobarbital anesthesia, animals were subjected to unilateral transection of the superior caudal trunk at the level between S1 and S2 spinal nerves. EA stimulation (2Hz, 0.3 ms, 0.2-0.3 mA) was delivered to Zusanli (ST36) for 30 min 2 weeks after the surgery. The degree of mechanical allodynia was assessed quantitatively by touching the tail with von Frey hair (2.0 g) at 10 min intervals. The rats, which showed an EA-induced decrease of response frequencies under 10 %, were classified as non-responders and those displaying an EA-induced decrease of response frequencies 20 % or more were classified as responders. Results from oligonucleotide microarray, to which cDNAs from the spinal dorsal horn (DH) were applied, showed that hemoglobin beta chain complex and chondroitin sulfate proteoglycan-5 decreased and limbic system-associated membrane protein increased in the non-responder group, whereas calcium-independent alpha-Iatrotoxin receptor homolog-3 increased in the responder group. These results suggest that The functional abnormality of molecules regulating cell adhesion, intracellular signal transduction and cell differentiation in the spinal DH may be involved in the anti-allodynic effect of EA.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.20 no.1
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• pp.63-68
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• 1987

The results of previous paper(Lee et al, 1987), indicated that the role of polyunsaturated carbonyls from the polar lipid seemed more important than those of the nonpolar lipid in the browning reaction. In this study, the role of phosphoipid in lipid oxidative browning reaction was investigated. In fatty acid composition of hair tail fish, neutral lipid and glycolipid contained the higher percent of saturated and monoenic acids while phospholipid contained more of polyenoic acids. When this fish was dried and stored, polyunsaturated fatty acids of phospholipid and glycolipid more rapidly decreased than that of neutral lipid. The browning was developed more rapidly in phospholipid than in glycolipid and neutral lipid. In the test of phospholipids, the phosphatidylcholine which fractionated by $CHCl_3-MeOH(1:1)$ solution was the largest in quantity, tut the phosphatidylethanolamine which fractionated by $CHCl_3-MeOH(4:1)$ was more active in the development of browning.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.20 no.1
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• pp.79-87
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• 1987

This study was carried out in order to investigate the browning reactions of fish oil-amino acid model system and the properties of browning products. The lysine was added to the hair tail fish and mackerel oil, and incubated at $40^{\circ}C$ for 178 hours. Browning was rapidly developed with the begining of decline in PoV and CoV and a remarkable decrease in such polyunsaturated fatty acids as $C_{20:5},\;C_{22:5},\;C_{22:6}$ compared with the other fatty acids, was resulted. And among the polyenoic acids the role of $C_{22:6}$ was considered to come first as appeared in the test with authentic samples. In the water soluble fraction of the browning products obtained from the fish meat or the lysine added fish oil, some antioxidation activity was detected. But in the liposoluble fraction which covers most of the browning reactions in the fish meat, little antioxidation activity was detected. And all of the browning products provided in this experiment shelved very low reducing activity.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.48 no.4
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• pp.337-345
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• 2012

One of representative Korean fisheries, jigging and angling has 5,700 vessels for squid and hairtail. Hairtail angling is the most typical fishery in Jeju and has an enormous impact on regional economy. However, the price hike in oil and labor costs triggered the necessity of developing a high efficient and energy saving fish luring lamp in recent times. For that reason, this study aimed to analyze the fishing performance of the aircooled LED lamp targeting hairtail angling fishery. The experiment was conducted from September through October in 2009-2011 for a 9.77 ton of fishing vessel setting up 100 lamps. The fishing performance was tested compared with 6 vessels using metal halide lamps in the same waters. As the LED lamp's performance goes up, different lamps were used in 2008 for 80W, 2009 for 120W and 2011 for 180W respectively. The catch and CPUE of the experimental vessel have gradually increased respectively taking the $4^{th}$ and $6^{th}$ place in 2009, the $4^{th}$ and $2^{nd}$ place in 2010, the $1^{st}$ and $1^{st}$ place in 2011 among the 7 vessels. In summary, the LED fishing lamp showed higher fishing performance than comparison groups. It saved 33% of oil consumption and cut down on operating expenses and greenhouse gases emission.