• Proceedings of the Korean Vacuum Society Conference
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• 2009.08a
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• pp.139-139
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• 2009

• Korean Journal of Microbiology
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• v.22 no.1
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• pp.41-48
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• 1984

Twenty two cultures of pathogenic bacteria were isolated from cultured eels(Anguilla japonica) from Asan Hatchery. The bateria were characterized by their biochemical properties, serological relationships, infectivity to gold fish and susceptibility to various antimicrobial compounds. Fourteen of 22(64%) cultures were identified as Edwardsiella tarda, five (23%) as Aeromonas hydrophila and three (14%) as Vibro anguillarum. Edwardisiella tardo isolates proved to be the main cause of the disease in cultured eels. They were serologically homogeneous and their virulency to gold fish was higher than any of the other groups of bacteria tested. The virulence of 3 isolates were low in gold fish exposed to the bacteria by the waterborn route. Ten strains were tested for their susceptibility to 12 antimicrobial compounds and were resistant to from one to six drugs: in particular, tetracycline derivatives and sulfisoxazole.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.39 no.6
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• pp.466-471
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• 2006

We investigated the changes in body weight (BW), plasma sex steroid hormone profiles, and testicular development of cultured male eel Anguilla japonica during an artificial maturation process. Eels that received weekly intraperitoneal injections of eel's ringer solution containing human chronic gonadotropin (HCG) were examined. In the ringer-treated control, BW changes decreased slowly during the experimental period. Plasma testosterone (T), 11-ketotestosterone (11-KT) and $17{\alpha},\;20{\beta}$-dihydroxy-4-pregnen-3-one (DHP) levels In the control remained low and did not show significant changes. Moreover, all germ cells in the testes of the control were spermatogonia. In the HCG-treated male eels, however, BW changes increased gradually from the fifth week and then decreased slowly. The plasma T level increased rapidly (p<0.05) in the second week and then decreased slowly. The plasma 11-KT level increased dramatically (p<0.05) in the second week and was maintained until the end of the experiment. The plasma DHP level increased progressively from the second week and peaked in the eighth week (p<0.05). The testes of HCG-treated male eels were more developed than those of the control; most were at the spermatozoa and spermatid stages and showed active spermiation. Thus, spermatogenesis and spermiation in the cultured eel can be induced by repeated injections of HCG.

• Proceedings of the Korean Vacuum Society Conference
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• 1999.07a
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• pp.182-182
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• 1999

The chemisorption effect of CO on the Ni/Cu(001) surface was investigated using LEED(Low Energy Electron Diffraction) and EELS(Electron Energy Loss Spectrscopy0 under the UHV conditions. after mounting the Cu(001) single crystal in the UHV chamber (base pressure 1$\times$10-10Torr), a clean surface was obtained after a few cycles of repeated Ar+ ion sputtering and annealing at about 40$0^{\circ}C$. The epitaxial thin Ni films were formed on the Cu(001) by evaporation from 99.999% Ni block. The pseudomorphic growth and the orderness of the thin Ni films were monitored by c(2$^{\circ}C$2) LEED pattern. CO adlayers on Ni epitaxial thin films were prepared by dosing pure CO has through a leak valve. After CO adsorpton at room temperature, two pairs of peaks were observed by EELS, whose relative intensities are changed as the film thickness is varied and time is elapsed. These two pair of peaks are likely related to different bonding sites (-top and bridge sites) of C-Ni as well as C-O vibration. Experimental results and qualitative interpretation of the spectra wille be discussed. The possibility of using EELS in combination with probe species (CO) to investigate the nature of thin film growth is mentioned. We will report the experimental result of O2 dosage on Ni film and interaction of CO and O2.

• Journal of Food Hygiene and Safety
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• v.13 no.1
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• pp.14-19
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• 1998

The residual tissue concentraion of the widely used aquatic antibacterial agent, oxolinic acid, was surveyed in eels collected from fish markets of Chonbuk Province, Korea. Their concentrations in the dorsolateral muscle were widely varying. In about 32% of samples examined, oxolinic acid was not detected. In about 16% of those samples in which oxolinic acid was detected, the concentration was above 0.1 ppm. The tissue distrubution of the agent in major organs was in the rank order of kidney>liver>plasma>muscle. When the muscle samples which contained residual oxolinic acid were baked for up to 10 min, there was no change in the drug concentration. Their concentration declined to about 50% by baking for 30 min at which time the tissue turned to the texture of charcoal. The extreme stability of oxolinic acid to heating process was confirmed with muscle samples from eels to which a high dose of oxolinic acid was administered, and also with an aqueous oxolinic acid solution of known concentration. It is suggested that an effective regulatory measure should be initiated to keep eel consumers from residual oxolinic acid impact.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.53 no.1
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• pp.19-26
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• 2020

The maturity and spawning of pacific sand eels Ammodytes japonicus, was investigated using samples collected by gill net in coastal waters near Donghae, Gangwon-do, from January 2017 to December 2018. Monthly changes were analyzed in maturity stage, gonadosomatic index (GSI), egg diameter, fecundity (F), and total length (TL) at 50% group maturity. The average TLs of female and male A. japonicus were 18.5 and 18.1 cm, respectively. The spawning period was from November to March, with the peak from December to February based on monthly changes in GSI and maturity stages. The egg diameter during the spawning-capable stage was 300-1000 (main mode 500-600) ㎛. Fecundity ranged from 6,411 eggs at 16.7 cm fork length to 45,771 eggs at 24.7 cm fork length. The relationship between TL and F was F=0.00005TL^4.2715 (R²=0.7216), such that F increased with TL. TL at 50% group maturity was estimated to be 15.1 cm for both sexes.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.48 no.1
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• pp.44-50
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• 2015

The basic and main nutritive ingredients of two temperature (Anguilla japonica and A. rostrata) and two tropical (A. bicolor pacifica and A. marmorata) fresh water eel species that are farmed domestically were evaluated. With exception of A. rostrata, eels cultured at the same farm were used for analysis. The contents of crude protein were in the order A. marmorata (17.7%)>A. rostrata (17.5%)>A. bicolor pacifica (17.4%)>A. japonica (15.8%) and the contents of crude lipids were A. japonica (21.5%)>A. rostrata (15.4%)>A. bicolor pacifica (10.5%)>A. marmorata (8.9%). These values differed significantly even among the three species of eel farmed under identical culture conditions. In comparison, all four species of eel showed similar pattern in overall amino acid composition, although slight differences in the compositions of some amino acids were observed. The fatty acid compositions of muscle tissues were notably different among four species of eel, especially between the tropical and temperature eels. In a taste-test of the meat of the four eel species, which considered taste, flavor and texture, the overall preference was in the order A. japonica, A. marmorata, A. bicolor pacifica and A. rostrata.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.43 no.6
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• pp.573-580
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• 2010

The study investigated the effect of diets supplemented with different levels (0 and 2.5%) of yuza (Citrus junos Sieb ex Tanaka) on the nutritional characteristics of eels (Auguilla japonica). Fish ($9.8{\pm}1.3g$) was fed to apparent satiation twice daily for 8 months. There were no significant differences in proximate composition among the treatment groups, except for the ash and carbohydrate contents (P<0.05). The vitamin C content of eel muscle in the yuza-added group was two-times higher than in non-added groups (P<0.05). Among eight organic acids in eel muscle, lactic acid was predominant, followed by citric acid, oxalic acid, malic acid, and acetic acid. Eels fed a 2.5% yuza diet had the highest lactic acid content in all groups. Six sugars were found in all groups and glucose was the major sugar. Glucose and maltose were the dominant sugars in the yuza-added group. The abundant fatty acids in the yuza-added group were C18:1 n-9, C16:0, and C16:1 n-7, which comprised over 80% of the total fatty acids. The major amino acids in samples were glutamic acid, aspartic acid, lysine, and leucine. There were few differences in the free amino acid compositions among the groups. However, histidine was the predominant amino acid and constituted over 53% of the total free amino acids.

• Journal of Aquaculture
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• v.17 no.4
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• pp.275-281
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• 2004

The present study was conducted to evaluate dietary requirements for essential fatty acids (EFAs) such as linoleic acid (LA, l8:2n-6), -lenolenic acid (LNA, 18:3n-3), or docosahexaenoic acid (DHA, 22:6n-3), eicosapentaenoic acid (EPA, 20:5n-3) and arachidonic acid (ARA, 20:4n-6) in juvenile eel Anguilla japonica cultured in a recirculating system for 16 weeks. The experimental diets contained 50% crude protein, 10% crude lipid and 3800 kcal/kg energy.Brown fish meal and blood meal were used as the main protein sources, while coconut oil, com oil and linseed oil were used as the lipid source to yield target fatty acids ratios. At the end of the trial, the effects of essential fatty acids supplementation on weight gain (WG), specific growth rate (SGR), feeding efficiency (FE), proximate composition andwhole body fatty acids contents were examined. WG, SGR, and FEof eels fed diet D2, D3, was significantly higher (P<0.05) than those of fish fed the other diets. Whole body HUFA concentration of eels fed D 1 was significantly lower (P<0.05) than those fed the other diets. HUFA/SFA (saturated fatty acids) ratio of whole body in eels fed diets D2, D3 and D6 were significantly higher than that of eels fed diet D1 (P<0.05).DHA/EPA ratio of whole body in eels fed diet D7was significantly higher than those fed the other diets; and eels fed diet D5 showed the lowest DHA/EPA ratio among all the dietary treatments (P<0.05).Based on the experimental results, we concluded that LNA (n-3) and LA (n-6) were necessary for optimum growth of juvenile eel, and the dietary requirement of LNA and LA were 0.35∼0.5% and 0.5∼0.65%, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.10
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• pp.1661-1667
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• 2004

The purpose of this study was to evaluate the Quality characteristics, and was conducted to develope consumer preference of the frozen ready prepared eels by cooking method between 100 Korean (male 48, female 52) and 105 Japanese (male 43, female 62) who visited Korea. The consumers' responses about frozen ready prepared eels were measured on 9 point likert scale. In the preference test of cooking method for ready prepared eel, the Japanese and Korean preferred gas grill products in conger eel. Charcoal grill for Anguilla japonica products was estimated the most preferred cooking method by Japanese. In comparison between Japanese and Korean, Korean preferred more gas grill products than charcoal grill in Anguillajaponica products. The results for this factor were very significantly different in relation to appearance and overall acceptance of sensory characteristics (p<0.0l). The steaming products was estimated to be more delicious by Japanese than Korean. The results for this steaming products were very significantly different in evaluation of appearance, taste and overall acceptability between Japanese and Korean (p<0.05 or p<0.0l). In the domestic consumer test, the overall acceptability of eel product with ginseng and pine mushroom were 6.84 and 5.56 respectively. In the Japanese consumer test, the overall acceptability of eel product with ginseng and pine mushroom were 5.62 and 6.49 respectively. Consequently, Korea consumer preferred gas grill method for both conger eel and Anguilla japonica products added by ginseng flavor in sauce. Japanese preferred gas grill method for conger eel, charcoal grill method for Anguilla jap on ica added by pine mushroom flavor in sauce. Therefore, it is needed to study for the development of conger eel's sauce and cooking method proper to preference of Korean and Japanese in foodservice operations.