• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.46 no.4
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• pp.430-440
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• 2010

To investigate the catches of jack mackerel fishery, a series of fishing experiments was conducted in the high seas of the southeastern Pacific Ocean ($30^{\circ}S-38^{\circ}S,\;82^{\circ}W-95^{\circ}W$) during the period of 9 August to 18 December, 2003 by commercial fishing vessel and research vessel. The number of 205 tows fishing was carried out in the southeastern Pacific Ocean. The total catch was 1,988 ton and CPUE was 2.4 ton/hour. CPUE showed high values in the frontal zone during the survey. Main target species caught from the experimental fishing were the jack mackerel, Trachurus murphyi (98.1%) and chub mackerel, Scomber japonicus (1.9%) as bycatch. Body length of the jack mackerel was different between female and male. The high mean catch per unit effort of jack mackerel was showed when the fishing ground of jack mackerel fishery was over the $110^{\circ}W$ in the southeastern Pacific Ocean. But the fluctuation of the catch per unit effort in the western part of fishing ground was not matched with those year. Reliable physical and oceanographical information will be useful for the efficiency of fishing activity. According to the result of monthly movement of center of fishing ground, the fishing activity of jack mackerel fishery was performed northward in the southeastern Pacific Ocean as time passes.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.46 no.6
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• pp.708-716
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• 2013

Changes in the proximate composition, lipid classes, and fatty acids were studied in chub mackerel Scomber japonicus and Japanese jack mackerel Trachurus japonicus muscles cooked using a frying pan, oven, and microwave oven. The moisture content was high in the raw samples (chub mackerel 65.5%, Japanese jack mackerel 60.5%) and decreased with cooking, especially in the frying pan method (chub mackerel 49.2%, Japanese jack mackerel 49.8%). In contrast, the protein, lipid and ash contents increased significantly with cooking in chub mackerel muscle (P<0.05). However, the lipid content of Japanese jack mackerel muscle showed no significant difference between the samples using the three cooking methods and the raw sample. The dripped lipid contents from the cooked muscles showed the highest levels in the frying pan samples and the lowest levels in the microwave oven samples. The percentage of non-polar lipid (NL) in the total lipid content was over 95% in the muscle lipids (10.43-21.86 g/100 g sample). Prominent fatty acids were 16:0, 18:1n-9, 22:6n-3 (docosahexaenoic acid, DHA), 16:1n-7 and 20:5n-3 (eicosapentaenoic acid, EPA) in both fish muscles and dripped lipids. There was no change in the EPA level in any of the fish muscles, by any cooking method. The percentage of DHA in the muscle of chub mackerel showed the lowest level in the frying pan sample and the highest level in the microwave oven and raw samples, and an intermediate level in the oven sample. However, the percentage of DHA in the Japanese jack mackerel muscle was not significantly different between the various cooking methods. From these results, the microwave oven and oven cooking methods showed relatively low levels of dripped lipid content and loss of n-3 PUFA compared with the frying pan cooking method.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.47 no.4
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• pp.356-368
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• 2011

Species composition of fishes and the recruitment properties of jack mackerel, Trachurus japonicus, in the waters around the Geumo Islands in the mid-South Sea were investigated by using both sides fyke nets every month from February to December 2010. During study period, a total of 30,503 fishes (1,380.4 kg) were collected and classified into 2 classes, 16 orders, 61 families and 121 species. The dominant species was jack mackerel occupying 80.5% of total individuals and 44.4% of total biomass. The fork length range of jack mackerel was 5.5-26.8 cm and individuals about 6 cm was appeared only in the middle and southern area of the Geumo Islands in May. The new recruitment of jack mackerel appeared from May in the waters around the Geumo Islands is probably caused by the warm water intrusion associated with the development of stratification due to the extinction of seasonal coastal cold waters by the increase of solar radiation heat. Furthermore, the jack mackerels less than 6 cm recruiting in the mid-South Sea in spring were considered as mixed ones by individuals spawned in the East China Sea and in the waters around the Jeju Island considering the collected time, migration period and spawning time of them.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.49 no.5
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• pp.648-656
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• 2016

The age and growth of jack mackerel Trachurus japonicus caught by large purse seine fishery were studied during August 2004 and May 2005. Otoliths of 472 fish were observed under reflected light, and translucent zones made on the post-rostrum axis were regarded as annual marks. Monthly changes in the marginal index indicated that the translucent zone was formed once a year, mainly in March-April, which was coincident with the peak spawning time of jack mackerel. The estimated ages were 0-6 years, corresponding to a fork length (FL) range of 13 to 38 cm. Most obtained individuals were 2-year-old fish, followed by 1-year-old fish. The mean fork length at age from otolith reading (sex combined) was applied to the von Bertalanffy equation and growth parameters were estimated: L_∞ = 38.29 cm FL, k = 0.31 years⁻¹, t₀ = −0.81 years.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.54 no.1
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• pp.64-72
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• 2021

The feeding habits of the Japanese jack mackerel Trachurus japonicus were studied in the Southern Sea of the Republic of Korea. To assess the effects of season, sampling was conducted in February (winter), May (spring), and August (summer), 2020. The total length of each fish was measured in 1 cm intervals. Diet composition showed the highest species diversity during winter. Diet composition changed from copepods to euphausiids as the total length of jack mackerel increased, except during winter. The most important seasonal prey were copepods in winter and summer and euphausiids in spring. Species diversity of the zooplankton community structure was highest in winter. Among the zooplankton communities, copepods were dominant in all seasons. Species with a high electivity index in all seasons were relatively large zooplankton of ≥2 mm. Jack mackerel had ontogenetic diet change, exhibited diet selectivity depending on size, and its feeding habits were affected by the zooplankton community structure.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.31 no.4
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• pp.379-384
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• 1995

The retinomotor responses of jack mackerel, Trachurus japonicus and carp, Cyprinus carpio were studied for the different strobe flash frequencies in respects of the application of the light stimulus to herding and barrier system. The strobe flash frequencies ranged at 1.7, 5, 10, 25, 430Hz in jack mackerel and 1.7, 5, 25Hz in carp. The retinal adaptation ratio was examined histologically according to the time elasped of 1, 5, 10, 30min after turning on the light in each experimental condition. Cone index were determined in order to express the retinal adaptation ratio. Jack mackerel showed an increase of the retinal adaptation ratio ranging from average 27% at the pre-stimulus light to 42.6%, 49.8%, 59.8% and 83.1% at the irradiation times of 1, 5, 10 and 30min., respectively. Carp showed an increase of the retinal adaptation ratio ranging from average 28.4% at the pre-stimulus light to 51%, 53.9% and 91.3% at the irradiation times of 1, 5 and 30min., respectively. The light adaptation process was observed to be fast approximately in order of 430Hz, 25Hz, 5Hz, 1.7Hz and 10Hz for jack mackerel, and 25Hz, 5Hz and 1.7Hz for carp, and to be light-adaptated in 30 minutes.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.34 no.3
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• pp.320-327
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• 1998

The feeding habits of jack mackerel, Trachurus japonicus, collected from the Nakdong River estuary from February 1987 to January 1988 were studied. Jack mackerel(4~15cm SL) was a planktivore which fed mainly on copepods, amphipods and mysids. Its diets included small quantities of decapods, euphausiids, polychaetes, chaetognaths and fish larvae. Paracalanus parvus. Acartia clausi and Calanus sinicus were the three most abundant copepod species found in the stomach contents of jack mackerel. Jack mackerel showed ontogenetic changes in feeding habits. Small individuals of the fish(4~7cm SL) preyed heavily on copepods. However, the portion of copepods in stomach contents decreased with increasing fish size, and this decrease was compensated by an increased consumption of amphipods and mysids.

• Journal of Fisheries and Marine Sciences Education
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• v.24 no.6
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• pp.755-762
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• 2012

Qualities properties of fish sauce made jack mackerel (Trachurns japonicus) at different salt concentrations (25~35%) for 240 days at fermentation temperature ($25{\sim}55^{\circ}C$) were investigated. Total nitrogen content of the fish sauce made jack mackerel at 25% salt concentration after 240 day of fermentation was higher than those of 30%, 35% salt concentration. Total nitrogen content was increased under the same condition as fermentation temperature increased except at $55^{\circ}C$. Amino nitrogen contents at 25% salt concentration after 240 day of fermentation at 35, 45, $55^{\circ}C$ were 949.3, 812.8 and 834.4 mg/100 g, respectively. Those at 25, $55^{\circ}C$ fermentation temperature were 811.2 and 614.8 mg/100 g, respectively. The amino acid nitrogen content at 30 and 35% salt concentration ware lower than 20% salt concentration and that after 240 day of fermentation at $55^{\circ}C$ was lowest. The volatile basic nitrogen content increased during fermentation as fermentation temperature increased. However, increasing salt concentration controlled the formation of volatile basic nitrogen. Histamine content of samples fermented at $25{\sim}55^{\circ}C$ after 240 days were 9~20 mg/kg showing that it was not significantly different among salt concentration. The results indicated that the controlled salt concentration and fermentation temperature could be used as a successful process for fish sauce of jack mackerel as an unused resource.

• 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.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.58 no.1
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• pp.49-58
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• 2022

In September and October 2020, combined acoustic and trawl surveys were conducted in the northwestern sea of Jeju Island. In the survey area, a region, so called Jeju region, was designated to esimate the biomass of chub mackerel and jack mackerel using a trawl survey method and frequency difference method. In the September survey, the weight ratios of jack mackerel and chub mackerel to the total catch were 24.6% and 2.8%, respectively, and in the October survey, those ratios were 24.9% and 20.7%, which were used to calculate their biomass (trawl survey). Using the frequency difference range (-8 to -3dB) corresponding to two species in 120 and 200 kHz, their biomass was estimated (frequency difference method). As a result, the biomass of two species from the trawl method was 3252.3 tons in September and 5777.0 tons in October. The estimated biomass by the frequency difference method was 4926.6 tons in September and 7521.5 tons in October. It was the first trial to estimate the biomass of two species using the trawl and frequency differencing methods in South Korea although there were some differences between two methods. In addition, horizontal distributions of acoustic backscattering strength over the entire survey area were mapped.