• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2000.05a
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• pp.336-337
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• 2000

고등어 (Scomber japonicus Houttuyn)는 농어목 고등어과에 속하는 어류로 우리나라 전 연근해와 일본, 중국연해 및 미국 캘리포니아 연안 등의 태평양에 주로 분포한다 (Yamada et al., 1986). 우리나라에서의 고등어는 주로 대형선망어업에 의하여 주로 어획되고 있으며, 1970년대부터 1995년까지 연간 10∼20만톤이 어획되던 고등어는 1996년에 약 42만톤까지 어획되었다가 1998년과 1999년에는 다시 17,18만톤 수준으로 감소되었다. 따라서 본 연구에서는 고등어의 자원생물학 기초자료를 제시하기 위해 재생산에 관련된 내용을 분석하였다. (중략)

• Korean Journal of Fisheries and Aquatic Sciences
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• v.25 no.5
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• pp.383-391
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• 1992

A comparative study of enzymatic properties between the trypsin from the cat-shark Cephaloscyllium umbratile ( C-T) and the two trypsins from the mackerel Scomber japonicus $(M-T_A\;and\;M-T_B)$ was carried out following after the previous paper(Pyeun et al., 1991). Trypsin from cat-shark(C-T) showed the higher heat stability compared to the others $(M-T_A\;and\;M-T_B)$ and its denaturation constant$(K_D)$ was $10.68\times10^{-4}\;sec^{-1}\;at\;55^{\circ}C$ with BA-p-NA substrate. The activation energies(Ea) of the trypsins measured at a temperature range from $30^{\circ}C\;to\;50^{\circ}C$ were estimated to be 4.07 kcal/mole for C-T, 11.61 kcal/mole for $M-T_A$, and 8.43kcal/mole for $M-T_B$, respectively. The Km values were $24.9\times10^{-5}\;M\;for\;C-T,\;5.37\times10^{-5}\;M\;for\;M-T_A,\;and\;9.65\times10^{-5}\;M\;for\;M-T_B$. On the other hand, the Ki values for TLCK and DFP determined by Dixon plot were $1.50\times10^{-6}\;M\;and\;9.28\times10^{-6}\;M\;for\;C-T\;2.86\times10^{-6}\;M\;and\;2.11\times10^{-4}\;M\;for\;M-T_A\;and\;3.90\times10^{-6}\;M\;and\;1.60\times10^{-4}\;M\;for\;M-T_B$ Similar amino acid profiles were showed between three trypsins each other, with few exceptions of $M-T_B$ containing higher amount of arginine, and the smaller amount of tryptophan in C-T than the others.

• Journal of Food Hygiene and Safety
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• v.33 no.3
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• pp.185-192
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• 2018

The purpose of this study was to develop an indirect enzyme-linked immunosorbent assay (indirect ELISA) based on a monoclonal antibody (MAb) that is specific to mackerel thermal stable-soluble protein (TSSP), that can be used for the rapid detection of mackerel in processed marine foods. Among the four MAbs (3A5-1, 2, 9, and 12) developed in previous studies, the 3A5-2 MAb that showed high specificity and sensitivity were selected and used to develop the indirect ELISA method. The detection range of the indirect ELISA was 0.02%-0.001% and the detection limit of 0.001% was shown. No cross-reaction to other marine products and food ingredients was observed by the indirect ELISA. Processed marine foods containing mackerel with ${\geq}0.3$ O.D. value at 405 nm were estimated as positive samples by the indirect ELISA. Therefore, the indirect ELISA can be used as a rapid and sensitive method to identify mackerel authenticity and adulteration in processed marine foods.

• 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 Life Science
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• v.27 no.9
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• pp.1011-1019
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• 2017

This study examined the influence of sea wind mugwort extract treatment on quality characteristics of mackerel during storage. Mackerel were packaged individually and then immersed in 5% sea wind mugwort extract for 2, 3, or 4 hr and stored at $-20^{\circ}C$. The salinity of a control (no treatment) and that of mackerel immersed in sea wind mugwort for 2 hr was lowest (0.07%). pH of 5.90-6.23, and the change in acidity was in the opposite range. Immersion for 2, 3, and 4 hr led to a decrease in the tensile strength of the samples following storage, whereas the tensile strength of the control increased. The volatile basic nitrogen (VBN) content of the mackerel immersed for 2 hr was significantly lower than that of the control (5.6-15.4 mg% vs. 4.2-50.7 mg%). In the mackerel immersed for 2 hr, the total polyphenol and total flavonoid content was 286.3-497.0 mg gallic acid equivalents (GAE)/100 g and 177.5-385.6 mg quercetin equivalents (QE)/100 g, respectively. The 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2-azino-bis(3-ethyl-benzothizoline-6-sulfonic acid) (ABTS) radical scavenging activities of the mackerel immersed in sea wind mugwort for 2 hr were 50.6% and 61.3%, respectively. Overall, the immersion of mackerel in sea wind mugwort for a short time significantly improved quality characteristics, such as salinity, pH, acidity, hardness, antioxidant activity, and perceptible quality, following storage.

• Korean Journal of Food Science and Technology
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• v.26 no.4
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• pp.422-427
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• 1994

The quality of salted and semi-dried mackerel prepared by cold osmotic dehydration using a high osmotic pressure resin during storage at $5{\pm}1^{\circ}C$ was evaluated. The moisture contents in salted and semi-dried mackerel decreased in. range of 4 during storage. The brown pigment formation content and peroxide value of salted and semi-dried mackerel prepared by osmotic dehydration were more lower than those of salted and semi-dried mackerel prepared by traditional drying methods such as sun-drying, hot-air drying and cold air drying. The viable cell count and histamine contents of cold osmotic dried products were much lower and revealed a tendency to increase during storage, but even these values after storage of 15 days showed that the salted and semi-dried mackerel was safety in respect of food sanitation. The ratio of saline soluble nitrogen to total nitrogen in cold osmotic dried products were higher than that of traditional dried products during storage. Judging from the results of chemical and sensory evaluation, shelf-life of salted and semi-dried mackerel by cold osmotic drying were more longer than that of salted and semi-dried mackerel prepared by traditional drying.

• Journal of Life Science
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• v.23 no.9
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• pp.1140-1146
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• 2013

The effect of dried mackerel extract on the production of nitric oxide (NO) and cytokines, including interleukin-6 (IL-6), tumor necrosis factor-${\alpha}$ (TNF-${\alpha}$), and interferon-${\gamma}$ (IFN-${\gamma}$), was investigated. All extracts and fractions from dried mackerel significantly reduced NO production induced by lipopolysaccharide (LPS). Among the extracts, acetone+methylene chloride (A+M), n-hexane, and 85% aqueous methanol (MeOH) showed the strongest inhibitory effects. The 85% aqueous MeOH fraction at a concentration of $10{\mu}g$ significantly decreased LPS-induced IL-6 and TNF-${\alpha}$ production after 6 hr of incubation. In the case of LPS-induced IFN-${\gamma}$ production, the 85% aqueous MeOH fraction decreased the production of IFN-${\gamma}$ afer 6, 24, and 72 hr of incubation in a dose-dependent manner. The results show that an 85% aqueous MeOH fraction inhibits the production of NO and proinflammatory cytokines (IL-6, TNF-${\alpha}$, IFN-${\gamma}$), suggesting that this fraction acts as a potent immunomodulator.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.4
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• pp.448-457
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• 1993

Deterioration of fish muscle is known to occur more quickly in the dark fleshed fish than in the white fleshed fish, causing by their high intestinal proteolytic activity. Muscle degradation which suffer post-mortem autoproteolysis is affected by trypsin with its unique activation function towards other enzymes. To compare physicochemical and enzymatic properties for the trypsins of the dark fleshed fish, trypsins from the viscera of anchovy (Engraulis japonica), and the pyloric caeca of mackerel (Scomber japonicus), yellowfin tuna (Thunnus albacores) and albacore (Thunnus alalunga) were purified through ammonium sulfate fractionation, benzamidine-Sepharose 6B, DEAE-Sephadex A-50, and Sephadex G-75 chromatography Two trypsins from mackerel (designated mackerel trypsin A and mackerel trypsin B), and one each from anchovy, yellowfin tuna and albacore were isolated as electrophoretical homogeneity, The purities of anchovy trypsin, mackerel trypsin A and B, yellowfin tuna trypsin, and albacore trypsin increased to 78.1, 4.8, 9.3, 120, and 160-fold, respectively, compared to crude enzyme solutions. Molecular weights of the trypsins from the dark fleshed fish estimated by SDS-polyacrylamide electrophoresis were ranged from 22kDa to 26kDa. The trypsins contained higher amount of glycine, serine and aspartic acid, and less amount of tryptophan, methionine, lysine and tyrosine. Optimal conditions for amidotici reactions of the enzymes were pH 8.0 and 45$^{\circ}C$ for anchovy trypsin, pH 8.0 and 5$0^{\circ}C$ for mackerel trypsin A and B, pH 9.0 and 55$^{\circ}C$ for yellowfin tuna trypsin, and pH 9.0 and 5$0^{\circ}C$ for albacore trypsin. It was supposed that the habitat temperature of the dark fleshed fish is slightly connected with the optimal reaction temperature of the trypsins of the fish.

• Journal of Food Hygiene and Safety
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• v.32 no.1
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• pp.75-81
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• 2017

For people who have a food allergy the only way to manage the allergy is to avoid the food allergen. The mackerel is one of the major food allergens, but no immunoassay for the rapid and simple detection of mackerel has been reported. The objectives of this study are to develop and characterize monoclonal antibodies (MAbs) specific to mackerel using thermal stable-soluble proteins (TSSP) as an immunogen and to characterize the MAbs by indirect enzyme-linked immunosorbent assay (iELISA). The mice immunized with mackerel TSSP and showing high titer were used for cell fusion and cloning. The characterization of MAbs produced from hybridoma cells obtained was confirmed by indirect ELISA and western blot. Four MAbs were confirmed to be specific to mackerel without cross-reaction to other marine products and livestock products in the both methods. The iELISA and western blot based on the MAbs can sensitively detect 1% mackerel protein in other marine products. These results support that immunochemical methods based on the MAb produced could be used as rapid means to detect low levels of mackerel and to identify mackerel adulterated in food.

• Food Science and Preservation
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• v.18 no.5
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• pp.643-650
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• 2011

This study was carried out to analyze the quality change of mackerel treated of green tea and lotus leaf boiled water extracts. And investigate the antioxidant effects of them on the lipid peroxidation of mackerel during storage at $4^{\circ}C$ for 28 days. It was estimated periodical measurements of proximate composition, pH, carbonyl, volatile basic nitrogen, trimethylamine-N, acid, peroxide and thiobarbituric acid values. It had no effect on proximate composition compared with non- treated control nearly but, pH of all the samples was increase during 28 days continuously. The contents of volatile basic nitrogen and trimethylamine-N lower than control during storage. Also, acid, peroxide and thiobarbituric acid values of mackerel treated of green tea and lotus leaf boiled water extracts were significantly lower than control throughout storage period. Especially, mackerel treated of 2% green tea and lotus leaf boiled water extracts shows that more effective than 1% of things in antioxidant during storage. Results indicate that the application of green tea and lotus leaf boiled water extract on the surface of mackerel may be useful to lower the rancidity degree and fish odor during storage.