• Parasites, Hosts and Diseases
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• 제33권3호
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• pp.219-224
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• 1995

새인두흡충에 의한 인체감염 제1례를 보고한다. 환자는 56세 된 남자로서 3-4일간의 인후부 이 물감과 염증성 증상으로 이비인후과의원을 방문하여 오른쪽 인두 후벽에 흡착한 충체를 제거하였다. 충체는 Clnostoumum complanatum으로 동정되었다. 환자는 평소 담수어의 생식을 즐겼으며 의원 방문 4일전에도 낚시로 포획한 담수어를 생식한 적이 있었다. 우리 나라에서도 이 흡충에 의한 인두염의 예방을 위해 담수어의 생식에 더 깊은 주의가 요망된다고 생각된다. Clinostomum complanatum의 우리 말 이름을 새인두흡충으로 제안한다.

• Parasites, Hosts and Diseases
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• 제57권2호
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• pp.175-177
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• 2019

A 46-year old man visited our outpatient clinic with complaint of foreign body sensation in throat after consuming raw freshwater fish 5 days ago. Laryngoscopic examination revealed a motile worm attached on posterior pharyngeal wall. The worm was removed using biopsy forceps under transnasal endoscopy and evidently identified as Clinostomum complanatum after microscopic examination. Patient's subjective foreign body sensation of throat and hyperemia of laryngeal mucosa remained for approximately 2 weeks post-removal, which were eventually resolved after administration of non-steroidal anti-inflammatory drug and anti-refluxant drug for 2 weeks. Treatment was ended at three weeks since the first visit. C. complanatum infections in humans are rare, and only four cases have been reported in Korea. Symptoms resembling pharyngitis or laryngitis occurs by consumption of raw, infected freshwater fish and treatment is done by mechanically removing the parasite.

• 수산해양교육연구
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• 제23권3호
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• pp.526-532
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• 2011

The formula feed has been valuated its superiority in the aquaculture industry. However, the fish farmer is preferred the raw feed than the formula feed yet. The objectives of this study are to clarified the reason of lower usage of formula feed in aquaculture. We referred to the literature and the enquete, and inspected on-site for this study. Two types of managements, formula feed-usage or not, were compared and analyzed. The results show that the perception of formula feed are changing even though the quality of formula feed is not clear and the growth efficiency is lower than raw feed, because the domestic supply of raw feed was not smooth and the cost was raised.

• 식품보건융합연구
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• 제5권2호
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• pp.35-43
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• 2019

The effect of pan frying method was evaluated for proximate composition of selected fish species Pampus argenteus, Lethrinus nebulosus and Acanthopagarus arabicus which were determined by standard procedures. Proximate compositions found in the frying fillets were different to the raw fish samples. The moisture content seems to decrease in all fried samples. The reason of moisture loss at the time of frying produced is excessive protein amount in fried fish as compare to raw fish. Protein content seemed to increase in Pampus argentus > Lethrinus nebulosus and >Acanthopagrus arabicus in their particular fried form. The outcomes shown that protein content was in the ranges of 14.83-25.07 g/100g in fried samples, while the fat content was between 3.76-9.77 g/100 g. The energy content was the highest in the fried fish Lethrinus nebulosus (236 kcal/100 g), Pampus argentus (161 kcal/100 g) and Acanthopagrus arabicus (135 kcal/100 g). The information achieved in this study would be very important to fish consumers, processors and nutritionists to academically increase their awareness regarding the nutrients contents in selected fish species.

• 한국식품영양과학회지
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• 제28권2호
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• pp.277-284
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• 1999

To confirm the food quality of conventionally processed fish extracts, protein quality of boiled crucian carp(Carassius carassius) and bastard halibut(Paralichthys olivaceus) extracts and their residues were evaluated. For the both fish extracts, some of the essential amino acids were lowered significantly but two times more proline and glycine were detected in extracts than those in raw fish meats. Boiling(100oC, 5 hours) caused 1.8(crucian carp)~2.4(bastard halibut) times more total free amino acid contents in fish extracts as compared to those in original fish meats. Taurine, glutamic acid, proline, lysine, and ammonia were the predominant free amino acids released in fish extracts. In vitro digestibility of boiled fish extracts were lower at a level of 4~6% than those of raw fish meats. Fish extraction residue had a higher in vitro digestibility and had a 60% lower level of TI than that of original fish meats. 18(bastard halibut)~ 24%(crucian carp) of available lysine was reduced in boiled fish extracts but a remarkable variation was not noted between extracts and residues. PERs and NPRs of fish extracts were significantly lower than those of casein, while those values of extraction residue were slightly higher as compared to those of control(ANRC casein). In vivo apparent digestibility exhibited a similar trend to in vitro digestibility. Hematological properties in serum of rat fed with fish extracts and residue were not changed significantly but the serum cholesterol concentration were reduced in rats fed fish extraction residue comparing with those of control. These results suggest that body weight loss due to fish extracts may not affect physiological changes.

• 한국식생활문화학회지
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• 제14권2호
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• pp.67-81
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• 1999

The present study was surveyed for the normal meal and particular folk meal in east cot area in Kyungpook province, Pohang, Youngduk, and Uljin areas. The results are as below: Most subjects for surveying were 30-40 years old and permanent residents in those areas. For the normal meal, the boiled rice was the top main dishes among 18 main dishes. The folloing upper five main dishes were boiled bean rice, boiled barley rice, boiled miscellaneous cereals rice, noodles, and Bbimbab (miced rice with cooked various vegetables and meats). Less frequent main dishes were raw fish Bbimbab and the various fish soups etc. The two upper side dishes, out of 17 surveyed ones, were kimchi and soybean paste soup. Twelve dishes(about 70%) out of 17 side dishes, the loach soup, the marinated and fermented raw fishes (fish Sikhae'), the baked mackerel, the pickled fishes, the friedsardine, the green seaweed, and the quid, etc. were made from the sea products. For the particular folk meal, about 30 kinds of the specific folk food items of this area were surveyed: Gudungchi' Sikhae', which was made with seaweed, out of the 11 kinds of fish Sikhae', raw fish(Whae') in water, Sigumjang', a salty agar, a steamed seaweed which was covered with the flour or bean power the various kinds of fish soups, the various kinds of fish stews were the particular folk side dishes in these areas. The dietary habit in these east coast areas were affected by the various sea food products, the fishes and the seaweeds, which were acquired easily through four season in these area.

• 수산해양기술연구
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• 제59권1호
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• pp.28-34
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• 2023

In the anchovy boat seine fishing boat, it is necessary to select other aquatic organisms other than live anchovies, which are the target species of catch. By making a rotating roller sorter using hydraulic pressure, the anchovy sorting amount was compared and the sorting accuracy of the rotary roller sorter, and the discharge speed of butter fish and jerry fish according to the number of roller revolutions were analyzed. The rotating roller sorter increases the weight of the sorted raw anchovy by 54%, 74% and 91.5% compared to the round bar fixed type, so it can reduce the required time by an average of 73.2%. As a result of converting the sorting accuracy to the weight of pure anchovies excluding the catch weight, the round bar fixed type was 89%; however, the average of the rotating roller sorter was 97.7%. Thus, the sorting accuracy of the rotary roller sorter was further improved by about 8.7%. The roller speed moved 7% at 300 rpm, 7.5% at 600 rpm, and 16% at 900 rpm, so butter fish were discharged overboard 10% faster than jelly fish on average. In addition, the average feed speed of butter fish and jelly fish is 1,400 mm/s when the roller rotation speed is 300 rpm, 1,480 mm/s at 600 rpm, and 1,850 mm/s at 900 rpm. A Φ58 mm roller rotates once it moved about 1.23 mm. In the future, a follow-up study of quantitative evaluation is needed targeting more non-target fish species of anchovy boat seine.

• 한국양식학회지
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• 제8권4호
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• pp.261-269
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• 1995

조피볼락 용 배합 사료를 개발하기 위한 기초 단계로서 우선 간단한 형태의 실험용 배합 사료(대조사료)를 제조하여, 그 효과를 확인해 보았다. 그리고 실험 사료의 효과가 인정되면, 이 사료를 대조사료로 하여 반복 실험을 통해 사료의 질을 점차 개선함과 동시에 원가를 낮추는 연구를 계속할 계획이다. 따라서 본 실험에서는 북양어분(백색 어분)을 주단백원으로 하고 소맥분과 비타민을 첨가한 배합 사료(대조 사료)를 제조한 후, 사육 실험을 통해 그 성능을 기존의 생사료($80\%$ 냉동전갱이 + $20\%$ 분말사료) 및 moist pellet $50\%$ 냉동전갱이 + $50\%$분말사료)과 비교하였으며, 어체 품질에 대한 관능 평가도 실시하였다. 평균 체중은 실험개시시 68.5g이었던 것이 11개월 후인 실험종료시에는 330g 내외에 달하였고, 세 실험구간에 유의차가 없었다(P>0.05).증중율 및 일간증중율도 대조 사료나 생사료구간에 차이없이 비슷한 수준을 유지하였다(P>0.05). 사료효율은 대조 사료가 생사료구나 moist pellet구보다 낮은 반면, 일간먹이섭취율은 대조 사료구가 타 실험구보다 유의하게 높게 나타났다(P<0.05). 그리고 일간단백질섭취율은 세 실험구 모두 비슷한 값을 보였다. 사육기간 중의 평균 체중은 세 실험구 모두 거의 직선적으로 증가되었고, 일간증중율 및 일간먹이섭취율은 세 실험 모두 200g 전후까지 계속 감소하다가 그 후에는 비교적 일정한 수준을 유지하였다. 단백질축적효율 및 지질축적효율도 실험구간에 유의적인 차이는 없었다(P>0.05). 전어체, 간 및 근육의 수분, 단백질 및 지질 함량은 실험구간에 모두 유의적인 차이가 없었다(P>0.05). 실험종료후 세 실험구를 대상으로 어육의 색, 냄새, 탄력 및 맛에 대해 관능 평가를 실시한 결과, 모든 항목에서 실험구별로 차이가 없었다.

• 한국수산과학회지
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• 제46권6호
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• pp.777-784
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• 2013

This study compared the effects of diets consisting of experimental extruded pellets (EP), commercial soft extruded pellets (SEP), and raw-fish-based moist pellets (MP) on the growth, flesh quality, and histology of the Korean rockfish Sebastes schlegeli. Three replicated groups of 60 fish each (initial mean weight 152 g) were fed one of two experimental EPs (EP1 and EP2), two commercial SEPs (SEP1 and SEP2), or MP for 11 weeks. The survival, weight gain, and final mean weight of the fish did not differ significantly among the groups. The highest feed efficiency was in fish fed MP (P<0.05), and the protein efficiency ratio of fish fed MP was significantly higher than that of fish fed EP1, EP2, or SEP1, but not significantly different from that of fish fed EP2. The daily feed intake of the fish fed the EPs and SEPs was significantly higher than that of the fish fed MP (P<0.05). The condition factor, Hepatosomatic Index, and Viscerasomatic Index of the fish did not differ significantly among the groups. No notable differences in the textural properties of the dorsal muscle, plasma biochemical parameters, or histological features of the fish were observed in fish fed any diet. This suggests that extruded pellets can be used to feed growing Korean rockfish without compromising growth, flesh quality, or histopathological change in comparison to raw fish-based moist pellets.

• 한국조리학회지
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• 제19권5호
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• pp.158-169
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• 2013

도다리를 이용한 뼈째썰기회는 봄철 대표적인 생선회로 비교적 양식이 어려운 어종이다. 따라서 대부분 자연산 도다리를 이용하여 뼈째썰기회를 만들어야 하지만 최근 자연산 도다리의 수급과 비용의 문제로 인해 유사어종인 양식산 소형넙치 및 중국산 양식 돌가자미를 도다리로 둔갑시켜 판매 되는 실정이다. 양식을 통하여 계절에 관계없이 구입이 가능한 소형넙치와 중국에서 수입되는 양식산 돌가자미는 도다리에 비해 가격이 저렴하고, 회로 만들면 동일한 가자미과에 속해있어 구별이 어려운 어종이다. 따라서 봄철 소비가 많은 도다리 뼈째썰기회를 저렴한 돌가자미 및 소형넙치로 둔갑시켜 파는 경우가 많으며, 도다리회 전문점의 수조에서 돌가자미 및 소형넙치가 도다리 대신 판매되기 위해 볼 수 있는 경우가 많다. 따라서 이러한 도다리 유사어종에 대한 판별법이 중요하기 때문에 본 연구에서는, 도다리 및 도다리 유사어종의 근육 중 SDS 전기영동과 지방함량을 통해 어종을 판별하였다. 즉, 자연산 도다리와 양식산 소형넙치, 중국산 양식 돌가자미 근육의 식품학적 성분을 분석, 비교를 통해 도다리의 크기에 따른 성분 함량의 차이를 알아보고, 시판 뼈째썰기회를 구입하여 SDS 전기영동 및 지방함량을 이용하여 분석, 비교하였다. 본 연구를 바탕으로 얻어진 결과는 외식산업에 자연산 도다리 뼈째썰기회에 대한 기초지식을 제공 할 것으로 사료되어지지만 분자량과 성분적인 측면에서만 연구된 사항에 대해 좀 더 명확한 결과를 위하여 차후 필수 연구인 정밀분석적인 측면에서 연구가 필요할 것으로 판단되어지며 검증을 통한 확실한 방법 확립 등이 추가적으로 필요할 것으로 판단된다.