• Korean Journal of Ichthyology
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• v.29 no.2
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• pp.109-116
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• 2017

We investigated maturation and spawning of Miichthys miiuy in the south-western water of Korea, based on samples collected by stow net from August 2015 to December 2016. We analysed monthly changes in maturity stage, gonadosomatic index (GSI), total length (TL) at 50% group maturity. The spawning period was August to October. We estimated the TL at 50% group maturity as 54.8 cm for females and 49.0 cm for males.

• Korean Journal of Ichthyology
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• v.29 no.1
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• pp.69-74
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• 2017

Age and growth of Brown croaker Miichthys miiuy were estimated using right sagittal otoliths of 327 fish specimens from August 2015 to July 2016 in Korea. Annual rings in otoliths were formed from March to June once a year. The oldest specimens were 11 yr in female and 9 yr in male. Brown croaker began spawning in September and showed a peak in October. Total length and body weight relationships showed no significant difference between females and males (P>0.05), and can be expressed as $BW=1.15{\times}10^{-5}{\times}TL^{2928}$ ($R^2=0.98$). Estimated von Bertalanffy growth curve was $L_t=182.4(1-e^{-0.067(t+1.754)})$ ($R^2=0.96$).

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.10
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• pp.1676-1684
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• 2004

Gel properties of recovered protein from mackerel, frozen blackspotted croaker, chicken breast and pork leg using acidic and alkaline processing were evaluated. Myofibrillar protein from mackerel by acidic processing did not form a heat-induced gel. However, the recovered protein including sarcoplasmic protein formed heatinduced gel. Breaking force of gel from mackerel processed at pH 10.5 was the lowest. A deformation value of frozen blackspotted croaker was the highest, followed by chicken breast, pork leg and mackerel. Whiteness of frozen blackspotted croaker was the highest among heat-induced gel. Breaking force, deformation and whiteness were decreased by addition of recovered protein from mackerel, but price was increased. A breaking force and whiteness of heat-induced gel added recovered protein from chicken breast were increased, and the price was greatly decreased. When the constraint of breaking force, deformation and price of raw material were set up above 110 g, 4.5 mm and below 2,000 won/kg. A optimum formulation for blending protein was 36∼50% for frozen blackspotted croaker, 34∼40% for chicken breast, 14∼25% for pork leg. The heat-induced gel of recovered protein from frozen blackspotted croaker showed compact structure compared to that of recovered protein from mackerel. A formulation of chicken breast and pork leg based on blackspotted croaker can be used in surimi based seafood products having various texture.

• Journal of Food Hygiene and Safety
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• v.35 no.6
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• pp.574-580
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• 2020

In this study we sought to determine the food fraud by discriminating species of commercial seafood product such as Larimichthys polyactis, Larimichthys crocea, Pennahia argentatus, and Miichthys miiuy, which are difficult to morphologically discriminate. After amplifying the mitochondrial cytochrome c oxidase subunit I gene of the reference fish, the DNA sequences of the amplified PCR products were analyzed. As a result, a 655 bp sequence for species identification was selected for use as DNA barcodes. To confirm the DNA data and primer set, the DNA barcode sequence of each fish was compared to that in that in the NCBI. All of the DNA barcode data were matched with the gene sequence of each fish in the NCBI. A total of 32 processed seafood products (8 L. polyactis, 12 L. crocea, 3 Pennahia argentatus, and 9 Miichthys miiuy) were investigated. Homology of 97% or more in DNA sequences was judged as the same species. As a result of the monitoring, there were no discovered cases of forgery or alteration. However, the use of a raw material name having no matching standard name in the Korea Food Code may cause consumer confusion. Therefore, it is suggested that the standard name or scientific name be co-labeled with the raw material name on seafood products to prevent consumer confusion.

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2002.05a
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• pp.251-252
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• 2002

• Proceedings of the Korean Aquaculture Society Conference
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• 2002.08a
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• pp.235-236
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• 2002

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2004.10a
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• pp.40-43
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• 2004

• Proceedings of the Korean Aquaculture Society Conference
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• 2001.12a
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• pp.272-273
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• 2001

• Journal of fish pathology
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• v.14 no.2
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• pp.91-95
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• 2001

Mass mortalities occurred among red drum larvae, 20 to 30 days old, culturing at hatcheries on southern costal area. No specific external signs were observed except abnormal swimming and spinal deformity. It was, however, suspected as a viral etiology due to high mass mortalities so that histopathological and molecular biological study was performed to evaluate the agent. Both vacuoles and necrosis were observed on nerve cells of brain and eye by H-E staining, and viral particles were observed on electronmicroscopic examination. On the other hand, DNA fragment, approximately 426 bps, was amplified with RT-PCR. The above results were able to diagnosis the etiological agent of mass moralities in red drum larvae as VNN(viral nervous necrosis)virus.

• Korean Journal of Ichthyology
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• v.19 no.2
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• pp.128-131
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• 2007

Head length, snout length, postorbital length, and eye diameter were measured in 209 brown croaker, Miichthys miiuy, ranging from 3.0 to 650.0 mm in total length (TL). All of the four head dimensions were regressed against the TL respectively and were increased linearly with the relative size of the head. The determination coefficients ($r^2$) ranged from 0.9823 to 0.9916, and all analysis of variance values were significant (P<0.0001). Those results suggest that these head dimensions may be useful indicators for detecting morphological deformities or for individual and population growth histories to aid in the successful rearing of brown croaker fingerlings.