• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.50 no.3
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• pp.310-317
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• 2014

This study was conducted to investigate the attractant substances of different solvent fractions of mackerel and tuna viscera. Mackerel and tuna viscera were extracted with methanol and the resultant were fractionated with n-hexane, chloroform, ethyl acetate, n-butanol and water. The chemical compounds such as free amino acid, fatty acid, nucleotide related compounds contents were estimated for mackerel, tuna viscera and various fractions. These fractions were also subjected to attracting experiments in water tank to estimate attracting effects. The aqueous fractions of mackerel and tuna viscera showed the highest attraction effect on swimming crab. The major chemical compounds of the aqueous fractions were histidine, taurine, cysteine, glutamic acid, inosine monophosphate (IMP) and inosine (HxR) for mackerel and arginine, glutamic acid, aspartic aid, alanine, IMP and hypoxanthin (Hx). Results indicated that higher polarity compounds, such as amino acid and nucleotide related compounds have higher attraction activities than nonpolar substances such as neutral lipid.

• Food Science and Preservation
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• v.12 no.6
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• pp.578-582
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• 2005

This study was carried out to analyze the quality change of mackerel treated with extracts of Diospyros kaki, Teucerium veronicoides and Z schinifolium during storage to develope the preparation methods and high quality of salted mackerel. It was analyzed to change on th quality of salted mackerel treated with hero extracts. The Hunters color values of salted mackerel was not changed during strange. L, a, and b value of Mackerel treated with hero extracts was lower changed than those of control (mackerel not treated hero extracts). Adhesion of mackerel was higher at $4^{\circ}C$ during storage than those at $25^{\circ}C$, and was higher in the hero extract treated group at early storage than those of control group. Viscosity was showed low changed in all group during storage. Strength of mackerel was decreased during storage. Hardness was salted mackerel treated with hero extracts was higher than those of control group. Mackerel treated with Z schinifolium extracts was the highest scores in sensory evaluation.

• Korean Journal of Food Science and Technology
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• v.44 no.1
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• pp.1-7
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• 2012

There have been few studies related to ELISA for mackerel. In this study we developed a sandwich ELISA for mackerel in processed foods using rabbit polyclonal antibodies against mackerel parvalbumin, the major allergen of mackerel and heat-stable protein. The parvalbumin was purified by ammonium sulfate precipitation and Sephadex G-50 column chromatography. From the standard ELISA curves, the detection limit of parvalbumin was 3 ng/mL and the detection range of mackerel was 5-5,000 ${mu}g/mL$. We further investigated the cross-reactivity of the antibodies toward mackerel, mackerel pike, salmon, flatfish, armorclad rockfish, cod fish, squid, shrimp, blue crab, and lobster. The antibodies were specific for mackerel only. The mean assay recoveries in cooked cream soup, baby food, sausage, and sauce spiked with 0.01 to 0.3% mackerel were 104, 101, 54, and 0%, respectively. In sample tests of 16 commercial items, the qualitative coincidence ratio of assay result and indication was 75%.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.3
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• pp.452-459
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• 2016

Nutritional compositions, volatile compounds, and sensory attributes of grilled and fast-chilled mackerel (Scomber japonicus) were analyzed in order to examine its practical utilization as a food resource compared to commercial frozen mackerel. In the proximate analysis, lipid contents were $27.3{\pm}2.7%$ in grilled and fast-chilled mackerel. Palmitic acid was the most predominant fatty acid (20.68% and 18.88%), and the percentages of polyunsaturated fatty acid were higher than 40% in both. No benzopyrene was found in the grilled mackerel, and even grilling was employed at $260^{\circ}C$. For chemical stabilities, para-anisidine value (8.56 vs. 9.26) and acid value (2.96 vs. 3.35) in grilled mackerel were improved compared to those of commercial mackerel. Moreover, color index of grilled mackerel, a physiological property, showed greater lightness than commercial mackerel. Lastly, analysis of volatile compounds by gas chromatographic analysis and sensory tests by trained panels demonstrated higher potential for grilled mackerel as a highly marketable product compared to commercial mackerel. Taken altogether, the above results provide important preliminary results for utilization of grilled and fast-chilled mackerel as a quality food.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.48 no.2
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• pp.107-117
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• 2012

Korean large purse seine fishery catches chub mackerel, sardine, jack mackerel, Spanish mackerel, etc. which are mainly pelagic fish species. The proportion of chub mackerel was 60% over in Korean large purse seine fishery. Sea surface temperature (SST) increased $0.0253^{\circ}C$ per year and total rising rate was $0.759^{\circ}C$ from 1980 to 2009 in the southern sea of Korea, where is mainly fishing grounds of Korean large purse seine. It was that p<0.01 level was statistically significant. It is northward movement that the center of fishing grounds of chub mackerel by Korean large purse seine fishery moved 4.57km/yr. It was rapidly northward movement about 7.1km/yr, 8.13km/yr to move Spanish mackerel and bluefin tuna fishing grounds. However, the fishing grounds of jack mackerel were moved further south in the 2000s than the 1980s. Catch of tunas and bluefin tuna consistently increased in Korean waters. There was a significantly positive correlation between SST and catch of bluefin tuna in the fishing grounds of Korean waters.

• Korean journal of food and cookery science
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• v.18 no.3
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• pp.340-348
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• 2002

Changes in the physicochemical properties of frying oil after single or repeated use in foodservice establishments were studied. The experiment was designed to simulate the practical frying practice based on a survey from the dieticians in the food service establishments. Used oils came from the single frying of mackerel and the sequential frying of 1) potato and mackerel, 2) battered pork and mackerel, and 3) potato, battered pork, and mackerel. The used oil samples were analyzed and compared with the fresh one. Oil quality parameters such as acid value, peroxide value, thiobarbituric acid value, iodine value, viscosity, and color were measured at each step of deep-fat frying. The physicochemical properties of the frying oils have been more or less affected by the frying conditions. However, the used oils resulted from the experimental trials were within the range of acceptance as indicated by the acid and peroxide values.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.47 no.2
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• pp.108-117
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• 2011

In order to offer data about fisheries resources management and prediction of catch on large purse seine fisheries, the fluctuation of the fisheries condition and distributions of fishing ground for mackerel were analysed with monthly catch data for 1990.2009. The overall catch has decreased to about 70% since 1997, with approximately 70% of the mackerel (Scomber japonicus) catch and monthly fluctuations showing a similar pattern. Monthly distribution of fishing ground is like distribution of mackerel in large purse seine fishery. The main fishing grounds are near Jeju Island and the Yellow sea with the main fishing season existing between October to December. The catches fluctuations and distribution of fishing ground were related to the effect of regime shifts. Therefore, in order to prediction of catch on large purse seine fisheries should be studied these relationships.

• Fisheries and Aquatic Sciences
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• v.24 no.1
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• pp.41-52
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• 2021

Data for fish species composition and the catch of fish species were obtained from the daily trading records for the period between April and December 2016 to 2018 at the set net fishing grounds in Yeosu Bay, Korea. The annual mean total catch was 195.8 tons, and the dominant species was the Spanish mackerel (Scomberomorus niphonius), which accounts for about 55 percent of the total catch. The catch increased in spring and autumn. Increase in spring is caused by not Spanish mackerel but other fish while the increase in autumn by Spanish mackerel. The distinct increase of the catch in summer, 2017 was due to the new recruitment of small-sized Spanish mackerel, which was probably to be from the fish population hatched in spring in the East China Sea. Our results showed a strong correlation between water temperature and catch fluctuation. The catch increases with the increase in water temperatures, and the periodic pattern of the water temperature and catch fluctuation is more consistent in the offshore waters, in which warm current flows, than in the coast waters.

• The Magazine of the Society of Air-Conditioning and Refrigerating Engineers of Korea
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• v.9 no.2
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• pp.111-117
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• 1980

The optimum methods of transport of fresh mackerel caught at korean coast and neighboring sea were investigated. The quality of mackerel after 3 day-stored with ice showed that the freshness were still kept. The temperature fluctuation of mackerel during transport with ice from Busan to Seoul indicated below $5^{\circ}C$, recommended by I.I.R. Heat loss of iced mackerel in transit was calculated and converted into ice weight in case of cargo truck and insulated truck. It was assumed that the semi-dressed mackerels were more effective and economic than the round ones during transport.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.35 no.3
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• pp.277-283
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• 1999

For the purpose of leading horse mackerel Trachurus japonicus schools, mackerel Scomber japonicus schools and arrow squid Todarodes pacificus schools, which migrate to the Cheju coast and are caught by the set-net, to the set-net by attracting lamps, we made five attracting lamps and took a practical experiment in the Gwiduk and Dongbuk set-net fishing ground. In the set-net with two bag-nets, we compared the amount of catch of both bag-nets by the means of switching on and off the each attracting lamps in order, switching off the attracting lamps in order which had been switched on and moving an attracting lamp.In the bag-net with an attracting lamp, horse mackerel, mackerel and arrow squid were caught the most, on the other hand, yellow tail Seriola quinqueradiata, striped mullet Mugil cephalus were caught in large quantities in the bag-net without attracting lamp. File fish Stephanolepis cirrhifer, Dusky spinefoot Siganus fuscescens were caught evenly in both bag-nets regardless of an attracting lamp.This result indicates that the amount of horse mackerel, mackerel, arrow squid can be increased by the use of attracting lamps in the set-net fishing method.