• Korean Journal of Fisheries and Aquatic Sciences
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• v.12 no.4
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• pp.245-253
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• 1979

Trimethylamine and dimethylamine contents of salted, hot-air dried, sun dried and boiled-dried samples of three commercial fishes, common mackerel, gizzard-shad and sardine, were analyzed and quantitatively compared at two different temperature conditions. The formation of both secondary amines was more rapid at $25^{\circ}C$ than at $10^{\circ}C$. And the content of dimethylamine in small sardine was comparatively higher than that in the other samples at both temperatures. Residual amounts of trimethylamine oxide of Halted common mackerel, gizzard-shad and boiled-dried small sardine were relatively higher than those of the other samples. Trimethylamine contents of sun dried samples were relatively higher than in the other samples, while those of boiled-dried small sardine was comparatively lower than those of the others. Dimethylamine content of sun dried samples were higher than those of the other samples, whereas those of boiled-dried small sardine and salted common mackerel were comparatively lower than those of the other samples.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.3
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• pp.428-434
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• 2010

The spice combinations for substitute of salty taste were developed for reducing sodium intakes in home cooking. The seventeen materials, which have been known as remedy effects for hypertension, were collected and blended based on descriptive sensory evaluation and principal component analysis. Four types of spice combinations such as nutty, umami and salty, hot and sour, and multi attribute were developed as substitutes of salty taste. The developed spice combinations were applied to mackerel meat instead of salt. Consumer acceptance of mackerel meat with spice combinations was analyzed using hedonic nine point scale by 54 panelists. As the sensory evaluation results, the consumer acceptance value of the spice combinations for substitute of salty taste with hot and sour attribute was the highest value as 6.4, whereas that of the salt was 3.1. Also, the fish and rancid flavor were the lower values in the salt free spice blends than those of salt. The spice combinations for substitute of salty taste 5% and NaCl 1%, as a control, were spread on mackerel meat and incubated at $30^{\circ}C$ for 0, 24, and 48 hours. The TBA values of the spice combinations for substitute of salty taste were shown as a half and/or one third values of salt. As the result, the spice combinations for substitute of salty taste with reducing undesirable flavor could be used in home cooking instead of salt.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.27 no.4
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• pp.247-254
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• 1991

Mackerel purse seine fishery is one of the most important fisheries in Korea and its annual mean catch from 1982 to 1988 is 350 thousand tons. Between 1982 and 1988, the characteristics of catch at 5 sectors of the sea area was analyzed according to operating sea block and the catch by fishes based on the data obtained from daily report of fishing condition that had been made out by 48 Korean fishing boats engaged in the fishery of purse seine. In these 5 sectors of the sea area, catch per net hauling in the coastal area of Cheju Island is less than that in the other sectors. Accordingly, the shape of fishing gear during operation has been measured to analyzed the deformation of net shape caused by the bottom current. (The lunar calender is used in the paper) The results obtained are as follows; The average CPUE of purse seines is 31.6 tons and it is higher from October to April than that from May to September. In the 5 purse seine fishing grounds, the ratio of net haul in the coastal sea area of cheju Island is 42.4% and it is the highest level, but the CPUE is 25.7 tons which is relatively low level. Each CPUE in the sea areas is significant differences with 1% level. Index of seasonal variation of mackerel CPUE from May to October is lower than the standard value, whereas index from November to January is higher. The diameter of circle by net shooting becomes shorter to the minimum caused by the bottom current during loose set, becomes narrower and the efficiency of fish encirclement becomes lower. The shape of leadline by bottom current becomes long oval type along with current direction in the tight set, while it becomes long oval type in the direction of a right angle to the current direction and the enclosed area is reduced hurriedly, and the deformation of net is most serious in the loose set.

• Korean Journal of Ichthyology
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• v.35 no.4
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• pp.278-284
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• 2023

The feeding characteristics of chub mackerel, Scomber japonicus was studied using 827 specimens caught in the Yellow Sea of Korea during Autumn season from October to December 2021 and September to November 2022. The size of the specimens ranged from 21.1 to 45.1 cm in total length. S. japonicus was a carnivore that consumed mainly on fishes, such as Engraulis japonicus (%IRI=67.9). Its diet also includes small quantities of copepods, amphipods, euphausiids, cephalopods, mysids, shrimps, and crabs, etc. The estimated trophic level of S. japonicus was 3.84. The proportion of fish had increased as the body size of S. japonicus increased, whereas those of euphausiids, copepods and amphipods decreased gradually. As the body size of S. japonicus increased, the mean weight of prey per the stomach (mW/ST) tended to increase (One-way ANOVA, F=2.382, P<0.05).

• Korean Journal of Fisheries and Aquatic Sciences
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• v.32 no.1
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• pp.18-21
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• 1999

A feeding experiment was conducted to determine the effects of feeding frequency on growth and body composition in juvenile olive flounder (Paralichthys olivaceus). Triplicate groups of the 40 fish averaging 1.6 g were fed the 2 different commercial diets (D-1 and D-2) and moist pellet (MP) contained frozen horse mackerel and commercial binder meal at different feeding frequencies of 4 times daily, 3 times daily, 2 times daily, once a day or once in 2 days. Growth and feed intake of fish were affected by diets and feeding frequencies (P<0.05). Feed intake ($\%$ of body wt.) in the all diet groups was significantly decreased according to feeding frequency decreased (P<0.05). Weight gain of fish fed the each diet were increased according to feeding frequency increased, although no significant differences were observed between 3 times and 4 times daily (P>0,05). If the same feeding frequency, feed intake and growth of fish fed the moist pellet were lower (P<0.05) than those of commercial diets (D-1 or D-2), probably due to the relatively high moisture content or unbalanced nutrients. Whole body lipid content of fish fed the each diet at once in 2 days was the lowest among feeding frequencies. These results indicate that 3 times daily feeding regimen may be more effective than that of 4 times daily and moist pellet in this study will not be used as a practical type of diet for juvenile olive flounder weighing between 1,6 g and 4 g.

• Korean Journal of Food Science and Technology
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• v.30 no.5
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• pp.1163-1168
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• 1998

Fish tissues were spiked with organophosphorus pesticides (OPPs), mixed with a celite as a drying agent, and dynamically extracted with pure $CO_2$ or modified $CO_2$ for 10 min at different extraction temperatures, pressures and $CO_2$ flow rates. Recoveries of OPPs spiked in jacopever increased with the decrease of extraction temperature and pressure, and decreased with the increase of $CO_2$ flow rates. Modified $CO_2$ extractions with 10% methylene chloride showed a slight increase in the recoveries over pure $CO_2$ extraction. Quantity of fish tissues had great effect on their extraction efficiencies. Recoveries of OPPs were $66.7{\sim}86.3%$ for jacopever, $56.2{\sim}79.2%$ for yellow tail, $57.6{\sim}77.8%$ for blanquillo, $84.2{\sim}96.3%$ for sardine, $74.6{\sim}83.6%$ for mackerel. Application of supercritical carbon dioxide extraction offers an attractive alternative to the use of organic solvents for extraction of pesticide residues from fish tissues.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.31 no.5
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• pp.707-712
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• 1998

Seasonal variation in the proximate composition, cholesterol (CHOL) and $\alpha$-tocopherol ($\alpha$-Toc) content of 12 spices of fish muscle, which caught off Tongyeong coast of the Southern Sea (Nam-Hae) from Mar. 1995 to Feb. 1996, was studied. Lipid and moisture content showed remarkable seasonal variation and there were a negative correlation between the both (r= -0,85, p<0.001), while protein and ash content unchanged almost through the sampling period. The lipid content of anchovy, hickoryshad, black sea bream, finespotted flounder sea eel, bastard, and file fish was high in Dec. Oct. Nov. Jan. Jan. Nov, respectively, and low in the season corresponding to their spawning period. However, in case of striped mullet, yellow tail, mackerel, rock fish and red sea bream, there was no correlation between their lipid content and spawning period, and thus these fishes fore considered to be affected more by water temperature and the content of their diet. CHOL content increased In :he season containing a high level of lipid, whereas $\alpha$-Toc content unchanged almost through the sampling period.

• Parasites, Hosts and Diseases
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• v.33 no.3
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• pp.179-186
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• 1995

Human anisakiasis may occur after ingestion of raw marine flesh infected with nematode larvae of Anlsi,hidae. Anisakiasis caused by the migration of the larva into the wall of stomach, small intestine and other portion has been reported in Korea. This prospective study was made of all cases referred to parasitological laboratory in Cheju-do between. Tune 1989 and June 1992. Gastric anisakiasis was confirmed if larvae invading the gastric wall were observed by gastrofiberscopy One hundred and seven cases were diagnosed, most of which were in 30-49 years old. Most of the patients complained acute epigastric pain with history of eating raw marine fish. This symptom usually occurred about 12 hours to 1 day after ingestion of infected marine fish. Edema, erosion or ulcer of the mucosa and hemorrhage from the gastric wall were observed in the involved areas. Ninety larvae removed from the stomach were identified; the larva of Anisqkis siwlex was the most prevalent species, and the Iarva of Pseudntewanoua decipien was also detected. The important species of marine fish from which the patients became infected was demonstrated as yellow corvina, sea eel, ling, cuttle fish, yellowtail and others. Five species of marine fish as a possible source of infection were examined, and Anisakis simplex larvae and Pseunotewqnoua decipirens larvae were collected from the mackerel and rock cod. This study demonstrates that anisakiasis is recognized as a public health problem in Korea.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.19 no.5
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• pp.423-435
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• 1986

As the first part of the studies on utilization of polyunsaturated lipids in red muscled fishes like sardine (Sardinops melanosticta) and mackerel (Scomber japonicus), lipid distribution in body sections, whole body, meat, viscera, skin, and head, lipids, polar and nonpolar, and fatty acid composition of the oils obtained from these body sections, and seasonal variations in fatty acid composition, particularly in the content of polyenoic acids, EPA and DHA, were determined, The content of total lipids was ranged $22.2\%\;to\;27.2\%$ in case of sardine without broad difference between body sections, while in case of mackerel $36.7\%\;to\;38.8\%$ unevenly in skin and head. The lipids of both fish were composed of more than $80\%$ of non-polar lipid and there was not much differences in the fatty acid composition between the lipids, polar and non-polar. The major fatty acids of the lipids were $C_{14:0},\;C_{16:0},\;C_{18:0},\;C_{16:1},\;C_{18:1},\;C_{20:1},\;C_{20:4},\;C_{20:5},\;and\;C_{22:6}$, and these acids, $C_{18:1},\;C_{16:0},\;C_{22:6},\;C_{18:0},\;C_{20:5},\;C_{14:0},\;C_{16:1}$, were in high quantity in order. Seasonal variation in fatty acid composition of sardine oil did not show any great variety between sections. There was a tendency in general that saturated and monoenoic acids began to decrease in winter and showed the minimum in April; hereafter get to increase again, while polyenoic acids showed the maximum in April. Both $C_{20:5}\;and\;C_{22:6}$ acids were high in the season of April to July. Variation in fatty acid content was in a width of $8\%$ for saturated, $5\%$ for monoenoic, and $12\%$ for polyenoic acid. $C_{20:5}\;and\;C_{22:6}$ acid were varied in $9.4\%\;and\;9.8\%$, respectively. In case of mackerel oil, seasonal variation tended same as in sardine oil except the fact that the saturated and monoenoic acid decreased to the minimum in the term of April to July in which the polyenoic acid content was also higher marking $27.3\%\;to\;36.1\%$ in average. Fatty acid variation was in a range of $6.3\%$ for saturated, $8.3\%$ for monoenoic, and $13.8\%$ for polyenoic acid but variation of $C_{20:5}\;and\;C_{22:6}$ acid was 4, $3\%$ and 3, $4\%$ respectively. When fresh sardine was stored for 10 days at $5^{\circ}C$, oxidation was rapidly initialed and consequently resulted in fast loss of $C_{20:5}\;and\;C_{22:6}$ acids. It is concluded from the results that the catch of sardine and mackerel in the season of April to June would be adequate for the preparation of polyunsaturated lipid condenced oil in regard to sectional lipid distribution and its variation in seasons.

• Microbiology and Biotechnology Letters
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• v.42 no.1
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• pp.93-98
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• 2014

This study was conducted to investigate the inhibitory effect of Ecklonia cava (EC) and Eisenia bicyclis (EB) ethanol extract on histamine production in mackerel. Changes in viable cell counts, histamine contents, pH and VBN of mackerel fillet treated with ethanol extracts during 25 days at 4 were measured. Treatments of EC and EB ethanol extract had reduced growth of viable cells by 2 log cycles during storage. Production of histamine was decreased by EC and EB extracts (115 and 96 ppm) when compared to the control at 5 days (384 ppm). The pH of mackerels treated with EC and EB extracts were no different, while the pH of the control increased during storage. Furthermore, the VBN of mackerels treated with EC and EB extracts were significantly decreased when compared to the control. In conclusion, EC and EB extract may reduce scombroid fish poisoning by decreasing histamine production in mackerel during refrigerated storage.