• Korean Journal of Fisheries and Aquatic Sciences
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• v.19 no.4
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• pp.356-362
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• 1986

This experiment was designed to evaluate effects of freezing and frozen storage on survival of sanitary indicative bacteria in seafoods. Culture of bacteria such as Escherichia coli type I, Citrobacter freundii type I, Klebsiella aerogenes type I and Streptococcus faecalis was inoculated into homogenates of pollack, shrimp, and sardine frozen in a contact plate freezer at $-40^{\circ}C$ and chest freezer at $-20^{\circ}C$, stored at $-20^{\circ}C$, and then survival of the inoculated bacteria was determined over a period of 95 days. Coliform group was highly sensitive to freezing and frozen storage showing survival of about $2\%$ after 95 days of frozen storage at $-20^{\circ}C$, whereas Streptococcus faecalis was relatively resistant with $20\%$ survival rate. The sanitary indicative bacteria count was rapidly decreased in the early stage of frozen storage revealing 90 to $95\%$ loss of coliform group and 40 to $70\%$ loss in case of Streptococcus faecalis after 10 days storage. In determining recovery rate, most probable number (MPN) method gave more reproducible recovery of the tested strain than did the selected agar plate method.

• Journal of Nutrition and Health
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• v.26 no.5
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• pp.547-557
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• 1993

This study was done to investigate whether dietary fats differing in their fatty acid compositions change hepatic mitochondrial lipid composition and thereby change adenine nucleotide translocase activity. Male Sprague-Dawley rats were fed 5 different wxperimental diets for 6 weeks, which were different in their fatty acid compositions. The dietary fats were beef tallow(BT), olive oil(OO), corn oil(CO), perilla oil(PO) and sardine oil(SO) as a source of saturated fatty acid, oleic acid, n-6 linoleic acid, n-3 $\alpha$-linolenic acid and n-3 eiocosapentaenoic acid+docosahexaenoic acid respectively. Body weight of PO group was significantly higher than that of either BT or SO group. This increase in body weight of PO group was due to the increase of food intake. Although there was no difference in liver weight, % liver weight per body weight of SO group was significantly higher than BT and OO groups. Analysis of mitochondrial lipid composition showed that dietary oils differing their fatty acid compositions altered mitochondrial fatty acid patterns, especially n-6/n-3 ratio, cholesterol/phospholipid ratio and phopsholipid composition. The n-6/n-3 ratio was highest in CO group but lowest in SO group whereas the ratio of Chol/PL was highest in SO group but lowest in CO group. Such changes in mitochondrial lipids did not lead to a significant alteration in the activities of adenine nucleotide translocase, which is embedded in mitochodrial inner membrane.

• Journal of The Korean Society of Clinical Toxicology
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• v.17 no.1
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• pp.1-6
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• 2019

Scombroid fish poisoning (SFP) is a form of histamine food poisoning caused by the ingestion of improperly stored fish. The term "scombroid" derives from the family name of the fish family first implicated, such as tuna and mackerel. On the other hand, non-scombroid fish species, such as sardine and herring, can also cause histamine poisoning. The histamine is converted from histidine by a bacterial enzyme in the causative fish. Because the symptoms of SFP can easily be confused with food allergies, it is believed to have been significantly under-reported. In 2016, an outbreak of SFP occurred among primary school students who had eaten yellowtail steak in Korea. The most common findings consisted of a rapid onset of flushing of the face and trunk, erythematous and urticarial rash, diarrhea, and headache occurring soon after consuming the spoiled fish. Usually, the course is self-limiting and antihistamines can be used successfully to relieve symptoms, but several life-threatening SFP cases have been reported. Clinical toxicologists should be familiar with SFP and have competency to make a differential diagnosis between fish allergy and histamine poisoning. SFP is a histamine-induced reaction caused by the ingestion of histamine-contaminated fish, whereas a fish allergy is an IgE-mediated reaction. This review discusses the epidemiology, pathophysiology, diagnosis, treatment, and preventive measures of SFP.

• Korean Journal of Food Science and Technology
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• v.25 no.2
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• pp.154-159
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• 1993

This present study was carried out particulary focusing on rapid fermentation of soy sauce by using column type reactor $(30\;cm{\times}5\;cm)$ packed each immobilized cells of Pediococcus halophilus R-22, Saccharomyces rouxii R-60 and Candida etchellsii H-50. When immobilized P. halophilus R-22 by column type reactor was performed continuously fermentation, lactic acid was produced $0.62{\sim}0.64%$ during 25 days and then decreased gradually after 30 days. S. rouxii R-60 was Produced the $2.1{\sim}2.5%$ ethylalcohol constantly for 35 days and also C. etchellsii H-50 was produced $14{\sim}16\;mg/l$ 4-ethylguaiacol for 35 days and then this products were decreased gradually after fermentation of 40 days. Final Products of fish sauce contained 1,721.6 mg% total nitrogen, 1,584.1 mg% amino-nitrogen, 0.75% lactic acid, 2.7% ethylalcohol and 18.2 mg/l 4-ethylguaiacol.

• Korean Journal of Food Science and Technology
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• v.26 no.6
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• pp.824-827
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• 1994

Sardine oil was vacuum-steam deodorized at $170^{\circ}C$ with acid (acetic and citric acid) and ethanol solution as steam sources. Glycerol was added to fish oil to remove volatile odorous constituents. The storage stability of deodorized fish oil was determined by totox value, secondary parameter obtained from peroxide and anisidine values. Both deodorization with acetic acid solution and addition of glycerol to the oil resulted in improved storage stability. The totox values of fish oil deodorized with water, glycerol+water and glycerol+acetic acid solution were 936, 611, and 443, respectively after 10 days at $30^{\circ}C$. The result showed that acetic acid seemed to destroy the odorous constituents and glycerol accelerated the removal of odorous constituents, such as amines in fish oil.

• Journal of the Korean Professional Engineers Association
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• v.17 no.4
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• pp.8-14
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• 1984

In this part of the studies on dielectric dehydration of foamed fish-starch paste, quality stability and shelflife of the product of which the preparation formula and processing conditions were described in the previous report (Lee et at., 1982) were determined by means of accelerated reaction test. The product was stored for 50 days under the conditions of temperatures at 35, 45, and 55$^{\circ}C$ in steady state and various water activities of 0.44, 0.52, 0.65, and 0.75, respectively. The loss of available lysine, the extent of TBA value, and the development of browning during the storage were measured and reaction kinetically analysed to assess quality stability and shelf-life of the product for the storage at room temperature of 25$^{\circ}C$. The extent of browning was accelerated with the increase of water activity and temperature marking the time to reach a limit of color and flavor deterioration, or to reach brown color density of 0.17 O.D./g at 420nm, 106 days at a$\_$w/=0.44, 35$^{\circ}C$, and 41 days at aw=0.65, 55$^{\circ}C$. These reaction rates resulted in a prediction of shelf-life, 130 to 110 days in the storage at au=0.44 to 0.75, 25$^{\circ}C$. The quality limit assessed by TBA values and sensory evaluation of rancidity was 87 days at a$\_$w/=0.44, 35$^{\circ}C$, and 30 days at aw=0.73, 55$^{\circ}C$ which gave a predicted shelf-life, 128 to 113 days at a$\_$w/=0.44 to 0.75, 25$^{\circ}C$ storage.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.23 no.1
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• pp.1-6
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• 1990

The degradation of non-volatile-amines by microorganisms were investigated. The degra-ding activity could be noted in four strains isolated from fermented sardine sauce, and those were Pseudomonas aeruginosa, Pseudomonas fluorescens P-2, Pseudomonas fluorescens P-3 and Enterobacter aerogenes. The strongest degrading activity of non-volatile-amines was showed in Pseudomonas fluorescens P-3 among the four strains isolated. The optimum temperature for degradation by Pseudomonas fluorescens P-3 was $35^{\circ}C$, corresponding to the optimum temperature for growth of this strain, pH between 7.0 and 7.5 could gave effective degradation and the optimum concentration of NaCl was 0 and/or $1\%$.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.36 no.4
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• pp.389-401
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• 2003

The changes in structure and abundance of taxon or species groups in the East Sea ecosystem were compared between pre- and post-Climatic Regime Shift (CRS) occurred in the mid 1970s using an ECOPATH model. Although the East Sea ecosystem consisted of primary producers, primary consumers, secondary consumers and terminal consumers most species groups were classified as secondary consumers. The mean trophic level between pre- and post-CRS increased from 3.09 during the pre-CRS period to 3.28 during the post-CRS period. Total biomass of the species groups in the East Sea ecosystem increased by $9\%$ due to the CRS, and total catch increased by $48\%.$ The most significant differences between pre- and post-CRS models occurred at the mid/high trophic levels occupied by fishes and cephalopods. Relative contribution of the different species groups to the total energy flow was calculated for the trophic level III. As a result, the status by the dominant species in the East Sea ecosystem shifted from cephalopods to walleye pollock due to the CRS. Relative contribution of 5 species, which were commercially important, such as Pacific saury, Pacific sardine, filefish, walleye pollock and sandfish in trophic level III, were also changed due to the CRS. Finally, the CRS turned out to cause large variations in biomass and catch of fisheries resources as well as the status and role of the major species.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.27 no.1
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• pp.64-68
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• 1991

In this paper, to percuss whether fish oil can substitute for marine fuel oil, the characteristics on the evaporation and ignition of 3 fish oils, Sardine oil, File fish oil and Alaska pollac oil, were investigated experimentally by suspending single fish oil droplel in hot atmosphere, and experiments on methanol and light oil were also carried out to compare the characteristics. The results abtained are summarized as follow; 1) Evaporation and ignition phenomena on the methanol and light oil by the present experimental method agreeded with the results of the earlier investigation. 2) The characteristic on evaporation and ignition of all 3 fish oils took the same pattern; in late stage of evaporation at atmospheric Temperature 55$0^{\circ}C$ droplet rapidly expanded and contracted, and then remained solid corbide, but in case of $650^{\circ}C$ rapidly expanded and ignitied, and then completly burned non-remained solid carbide. 3) As fish oil mixed with light oil (50% weight), in beginning stage of evaporation droplet depended on the characteristics of light oil, but in end stage depended on fish oil. 4) Ignition temperature of fish oil droplets was about 47$0^{\circ}C$, higher than about 25$0^{\circ}C$ of light oil, but atmospheric temperature to ignite droplet was about $650^{\circ}C$, lower than about 75$0^{\circ}C$ of light oil.

• Journal of the Korean Society of Marine Environment & Safety
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• v.18 no.3
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• pp.193-198
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• 2012

Long term changes in winter time(JFM) sea surface temperature(SST) and marine ecosystem of different Korean waters during last five to six decades were illustrated. Fishing intensity with climate-ocean variability(e.g. SST) have been increasing since 1970s in all of the Korean marine waters. Winter SST around Korean waters went to colder regime in early 1980s and after the late 1980s increased gradually. After 1988/89 CRS all of the waterbody started warmer regime and well coincided with the CRS phenomena. Large predatory, small pelagic and crustacean and mollusks abundance were well coincided by the warmer SST regime after 1988/89 CRS and changed the fishery from demersal fishery to pelagic fishery. Ecosystem parameter of Mean Trophic Level(MTL) showed continuous decreasing trend since mid of 1970s which was mostly affected by the increasing of lower trophic level species. Fishing in balance(FIB) index showed increasing pattern since early 1970s to the late of 1970s and from early 1980s it was almost stable until now. Finally wasp-waist population of anchovy and Japanese sardine have a greater impact to the whole MTL since early 1970s.