• Journal of Fisheries and Marine Sciences Education
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• v.21 no.4
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• pp.562-567
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• 2009

This study was conducted to evaluate of improving extruded pellet (EP) for growth of juvenile flounder by comparing with raw fish-based moist pellet (MP) diet. Two replicate groups of 80 fish per each tank (initial weight of $36.0{\pm}1.2 g$) were fed one of the three EPs (EP1, EP2 and CEP) and (MP for 16 weeks. Survival was not significantly affected by experimental diets (P>0.05). Weight gain of fish fed the MP was not significantly different from that of fish fed the EP1 & EP2 (P>0.05), but that of fish fed CEP was significantly lower than that of fish fed MP (P<0.05). Specific growth rate of fish fed the CEP was significantly lower than those of fish fed EP1, EP2 and MP (P<0.05). Feed efficiency of fish fed the EP1 was significantly higher than those of fish fed CEP and MP (P<0.05), but not significantly different from those of fish fed EP2 (P>0.05). The Contents of crude protein and crude lipid in whole body were significantly different among all groups (P<0.05). Therefore, these results strongly suggest that EP1 & EP2 diets could be developed to replace MP diet for flounder without adverse effects on growth performance.

• Journal of Fisheries and Marine Sciences Education
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• v.26 no.3
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• pp.667-675
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• 2014

Two types of diets, extruded pellet (EP) and raw-fish-based moist pellet (MP) were fed to compare growth, water quality and histology of olive flounder, Paralichthys olivaceus in Jeju fish farm. Two groups of 7000 fish per each tank (initial mean weight 51 g) were fed one of two diets for 7 months. At the end of the feeding trial, significant differences were found in weight gain and feed utilization. Dissolved oxygen (DO) level of the MP tank was decreased from 7.98 to 6.89 after feeding. There were no significant differences in hematocrit, hemoglobin, alanine aminotransferase and aspartate aminotransferase of fish fed the two diets. Whole body protein content of fish fed the EP was significantly higher than that of fish fed the MP. While the feeding rate by month indicated numerically decreased, fish fed the MP had higher feed intake than that of fish fed the EP. Histological examination of hepatopancreas, kidney, and anterior intestine of fish fed the EP did not show any negative effects compared to those of fish fed the MP. This study revealed that EP could substitute for MP in terms of growth performance, blood parameters, water quality and histology of olive flounder.

• Fisheries and Aquatic Sciences
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• v.19 no.5
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• pp.26.1-26.8
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• 2016

Background: The nematode species belonging to genus Anisakis occur at their third larval stage in numerous marine teleost fish species worldwide and known to cause accidental human infection through the ingestion of raw or undercooked fish or squids. They may also draw the attention of consumers because of the visual impact of both alive and dead worms. Therefore, the information on their geographical distribution and clear species identification is important for epidemiological survey and further prevention of human infection. Results: For identification of anisakid nematodes species isolated from largehead hairtail (Trichiurus japonicus), polymerase chain reaction-restriction fragment length polymorphism (PCR-RFLP) analysis of internal transcribed spacers of ribosomal DNA were conducted. Mitochondrial cytochrome c oxidase subunit 2 gene was also sequenced, and phylogenetic analysis was conducted. From the largehead hairtail (n = 9), 1259 nematodes were isolated in total. Most of the nematodes were found encapsulated throughout the viscera (56.2 %, 708/1259) or moving freely in the body cavity (41.5 %, 523/1259), and only 0.3 % (4/1259) was found in the muscles. By PCR-RFLP, three different nematode species were identified. Anisakis pegreffii was the most dominantly found (98.7 %, 1243/1259) from the largehead hairtail, occupying 98.7 % (699/708) of the nematodes in the mesenteries and 98.1 % (513/523) in the body cavity. Hybrid genotype (Anisakis simplex ${\times}$ A. pegreffii) occupied 0.5 %, and Hysterothylacium sp. occupied 0.2 % of the nematodes isolated in this study. Conclusions: The largehead hairtail may not significantly contribute accidental human infection of anisakid nematode third stage larvae because most of the nematodes were found from the viscera or body cavity, which are not consumed raw. But, a high prevalence of anisakid nematode larvae in the largehead hairtail is still in concern because they may raise food safety problems to consumers. Immediate evisceration or freezing of fish after catch will be necessary before consumption.

• Journal of the Korean Society of Food Culture
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• v.29 no.6
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• pp.477-487
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• 2014

This study aimed to develop a new commercialization model for theindustrialization of head family food as a gentry families' complex food culture product. We tried to develop a head family food and propose a city sightseeing style's head family product by interviews with 'Hakindang' as the center, the head house of the Suwon Baek clan, and Injaegong group in Jeonjoo. Hakindang (in Jeonju) was confirmed as an improved model Korean-style house in the enlightenment period and the twentieth style modern head family as emerging capitalist. Hakindangsupported independence war funds in the Japanese colonial era and was widely known as gate of filial piety in Jeonju. Representative seasonal foods of Hakindang include pan-fried sweet rice cake with flower petals in the spring, hot spicy meat stew and polypus variabilis in summer, hanchae in autumn, and napa cabbage kimchi with salted flatfish seafood in the winter. When parents-in-law had a birthday, there were party noodles, sliced abalone stuffed with pine nuts, brass chafing dish, fish eggs, slices of blilde meat, and matnaji. Daily, there were mainly salted seafood, slices of raw fish, grilled short rib patties, braised fish, baked fish, syruped chestnut, grilled deodeok root, bean sprouts, radish preserved with salt, dongchimi, soy sauce-marinated horseshoe crab, butterbur, perilla seed stew, salted clams, raw bamboo shoot, agar, fried kelp, etc. The most basic virtue of the head family is filial duty, and they developed mosim dining as a representative food of Hakingdang's head family. The mosim menu is composed of 65% carbohydrates, 20% protein, and 15% fat because it is table for parents-in-law like more than 75 years old. The sensory evaluation showed a chewy texture that is easily swallowed.

• Korean journal of food and cookery science
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• v.17 no.5
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• pp.517-522
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• 2001

Changes of nucleotides and their related compounds in raw, cooked and frozen fish muscle were studied with HPLC. Red sea bream(cultured and wild) and flounder(cultured, cultured with Obosan(equation omitted) and wild) were used for this study. In nucleotides, contents of ATP was similar to that of IMP and some of H$\times$R(inosine) and H$\times$(hypoxanthine) were existed in fresh muscle. ATP was decomposed rapidly and contents of IMP became different between cultured and wild fish after 6 hours. The content of IMP was lower in the cultured red sea bream(3.39$\mu$ mole/g) and flounder(3.17$\mu$ mole/g) than in the wi1d red sea bream(7.31$\mu$ mole/g) and flounder(5.03$\mu$ mole/g). But, the flounder cultured with Obosan contained the largest amounts of IMP After 24 hours, K values of cultured fish muscle(27.7%, 28.2%) were higher than that of wild ones(22.8%, 24.3%). The K value of cultured flounder fed with 0.3% Obosan(equation omitted)(25.7%) was between cultured and wild flounder. IMP was the one which existed the most in cooked and frozen muscle. Amounts of H$\times$R and H$\times$ were more in cooked and frozen muscle. than in raw muscle. From these results, we could suggest that the wild one was more palatable and fresher than the cultured one and the palatability of cultured one seemed to be improved depanding on the feed.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.18 no.1
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• pp.44-51
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• 1985

The changes of the get forming ability of common carp (Cyprinus carpio) and conger eel (Astroconger myriaster) meat during ice and frozen storage were investigated in connection with the other quality indices, such as pH, K-value, VBN, viable cell count and sensory evaluation. The shelf-life of iced common carp and conger eel as the raw materials for fish jelly product was considered to be about 16 and 13 days, respectively. Little change in gel forming ability of two species was found during frozen storage at $-30^{\circ}C$ for 3 months. From the results obtained in the examination on the gel forming abilities of the two species stored at $-30^{\circ}C$ for 3 months were superior to those stored in ice for 3 to 4 and 4 to 6 days individually. Fish jelly from the common carp was much more elastic than that of conger eel meat. The overall qualities of two species held in frozen storage as the raw material for fish jelly product were excellent.

• Journal of Aquaculture
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• v.18 no.4
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• pp.287-292
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• 2005

An 8-week of growth feeding trial was conducted to evaluate effects of the experimental extruded pellet (EP), commercial EP and raw fish-based moist pellet (MP) for growing flounder (Paralichthys olivaceus). Three replicate groups of the fish average weighing 43.5 g were fed four experimental diets (EP1, EP2, EP3 and EP4), four commercial diets (EP5, EP6, EP7 and EP8) and MP. Weight gain of fish fed the EP2, EP3 and EP4 was the highest among treatments, but not significantly different to that of fish fed the EPl, EP7 and MP. Feed efficiency and protein efficiency ratio of fish fed the MP were the lowest among treatments, but daily feed intake and daily protein intake of fish fed the MP were the highest among treatments. Moisture, lipid and ash contents of whole body were affected by diets, but protein content was not affected by diets. It is concluded that the dietary formulations used in the EP2, EP3 and EP4 can be applied in the practical exuded pellet feeds for growing flounder of 42-108g size.

• Fisheries and Aquatic Sciences
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• v.5 no.3
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• pp.229-234
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• 2002

Possibility of raising sunshine bass during the winter season in Korea was investigated. Also, the effect of feed on growth and body composition of sunshine bass was compared at the various salinity. Twenty sunshine bass $(Mean\;weight\;\pm S.D.\: :\;53.9 \pm 0.24 g)$ were stocked into the eighteen circular flow-through tanks. A 2 (feed) $\times$ 3 (salinity) factorial design with triplicate was used for this study. Feed was prepared into the 2 groups: the raw fish-based me>ist pellet (MP) containing $59.5\%$ crude protein and $9.4\%$ crude lipid, and commercial sinking red sea bream feed (CF) containing $49.9\%$ crude protein and $9.4\%$ crude lipid, respectively. And salinity was prepared into the 3 groups: freshwater $(0\%)$, brackishwater $(15\%)$, and seawater $(32\%)$. Fish were fed to satiation twice daily for 6 days a week. Fish were all survived at the end of the 8-week feeding trial. Weight gain (WG) and specific growth rate (SGR) of sunshine bass were significantly (P<0.05) affected by both feed and salinity. WG and SGR of sunshine bass fed the MP were significantly (P<0.05) higher than those of fish fed the CF in the same salinity. Amount of dry feed fed was significantly (P<0.05) affected by both feed and salinity. Feed consumption by sunshine bass fed on the MP was significantly (P<0,05) higher than by fish fed on the CF in the same salinity. Feed efficiency ratio (FER) was significantly (P<0,05) affected by salinity, but not by feed. Protein efficiency ratio (PER) was significantly (P<0.05) affected by both feed and salinity. Moisture and protein content of the whole-body of fish was not significantly (P>0.05) affected by either feed or salinity. However, lipid and ash content of the whole-body of fish was significantly (P<0.05) affected by salinity, but not by feed. In conclusion, the MP was superior to CF for growth of sunshine bass during the winter season in Korea and no mortality occurred. And sunshine bass seemed to grow better in freshwater $(0\%)$ and brac-kishwater $(15\%)$ than seawater $(32\%)$ under these experimental conditions, in terms of improvement in FER and PER in freshwater or brackishwater.

• Food Science and Preservation
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• v.23 no.5
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• pp.704-710
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• 2016

This study was conducted to investigate the antibacterial activities and sensory properties of a sauce containing tea extract and garlic vineger against raw fish. The sauce was evaluated antibacterial activity against Vibrio parahaemolyticus and Vibrio vulnificus which is considered as one of the major food borne pathogens. As a result, the sauce inhibited the growth of V. parahaemolyticus and V. vulnificus distinctly. In addition, the sauce with soy sauce and Kochujang showed the restricted growth of Vibrio parahaemolyticus and Vibrio vulnificus in sliced raw flatfish. Sensory evaluations were measured by 7-point hedonic scale using sliced raw flatfish with the sauce mixed with Kochujang and soy sauce. The score of texture in the sauce with Kochujang was significantly higher than that of regular Chokochujang (p<0.05). Moreover, total preference including appearance, texture, aroma and taste were significantly higher in the sauce with soy sauce than those of regular soy sauce (p<0.05). Consequently, the soy sauce with tea extract and garlic vinegar may enhance the satisfaction of consumer and antimicrobial activity that against V. parahaemolyticus and V. vulnificus, resulting in potential reduction the outbreaks of food borne pathogens.

• Journal of Food Hygiene and Safety
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• v.27 no.3
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• pp.317-324
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• 2012

In order to determine an authenticity of food ingredient, we used DNA barcode method by universal primers. For identification of animal food ingredients, LCO1490/HCO2198 and VF2/FISH R2 designed for amplifying cytochrome c oxidase subunit1 (CO1) region and L14724/H15915 for cytochrome b (cyt b) region on mitochondrial DNA were used. Livestock (cow, pig, goat, sheep, a horse and deer) was amplified by LCO1490/HCO 2198, VF2/FISH R2 and L14724/H15915 primers. Poultry (chicken, duck, turkey and ostrich) was amplified by LCO1490/HCO 2198 and VF2/FISH R2 primers. But, Fishes (walleye pollack, herring, codfish, blue codfish, trout, tuna and rockfish) were only amplified by VF2/FISH R2 primers. For plant food ingredients, 3 types of primers (trnH/psbA, rpoB 1F/4R and rbcL 1F/724R) have been used an intergenic spacer, a RNA polymerase beta subunit and a ribulose bisphosphate carboxylase region on plastid, respectively. Garlic, onion, radish, green tea and spinach were amplified by trnH/psbA, rpoB 1F/4R and rbcL 1F/724R. The PCR product sizes were same by rpoB 1F/4R and rbcL 1F/724R but, the PCR product size using trnH/psbA primer was different with others for plants each. We established PCR condition and universal primer selection for 17 item's raw materials for foods and determine base sequences aim to PCR products in this study. This study can apply to determine an authenticity of foods through making an comparison between databases and base sequences in gene bank. Therefore, DNA barcode method using universal primers can be a useful for species identification techniques not only raw materials but also processed foods that are difficult to analyze by chemical analysis.