• Food Science of Animal Resources
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• v.23 no.1
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• pp.21-27
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• 2003

This study was carried out to investigate the effect of curing method(tumbling and immersion) and curing time (10 min to 48 hrs) on pH, color, product yield, cooking yield, water holding capacity, shear force, and sensory evaluation of cured pork meat with soy sauce. Curing method had an effective on color of cured meat(before cooking), Meats were tumbled for 30 min, followed by 24 hr and 48 hr delay period showed higher lightness than meat immersed for 24 and 48 hrs, respectively. Tumbling processing improved product yield and cooking yield as compared to immersion counterpart. Therefore, tumbled meat had significantly greater product yield(p <0.05) during working time for 30 min. Increasing curing time improved water holding capacity and tenderness. Although curing time had no influence on sensory evaluation, tumbling processing improved sensory evaluation of texture, juiciness, and overall acceptability fer cured pork meat with soy sauce, as compared to immersion counterpart.

• Korean Journal of Ichthyology
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• v.2 no.2
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• pp.159-168
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• 1990

Parental fish of R. uyekii(Mori) were colleted from the Nakdong River, Korea. Artificial insemination was carried out 4 times during June using the same pair (a female 52.70 mm TL and a male 56.80 mm TL). Unfertilized eggs are nearly spindly, opaque yellow in colour, measuring about 3.20-3.50 mm in length, about 1.50-1.80 mm in breadth. Hatching began about 50 hours after insemination at water temperature of $16.5{\sim}18.5^{\circ}C$. The newly hatched larvae are 4.10-4.50 mm in total length(TL), with 29-30 myomeres. Nine days after hatching, the larvae averaged 8.40 mm in total length and caudal notochord flexed at $45^{\circ}$. Eighteen days after hatching, total length reached 8.90 mm. The part of the fin-fold of the future dorsal and anal fins became high. Twenty-eight days after hatching, total length was 9.35 mm. The caudal fin-rays began to fork into two branches. The increased number of melanophores appeared newly on the head dorsal and anal fin-rays. The larvae reached the juvenile stage at 50-60 days after hatching and attained 14.50-16.20 mm in total length, and all fin-rays was formed.

• Development and Reproduction
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• v.20 no.2
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• pp.109-118
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• 2016

This study monitored the morphological development of embryo, larvae and juvenile yellowtail kingfish, Seriola lalandi, for their aquaculture. The fertilized eggs obtained by natural spawning were spherical shape and buoyant. Fertilized eggs were transparent and had one oil globule in the yolk, with an egg diameter of $1.35{\pm}0.04mm$ and an oil globule diameter of $0.32{\pm}0.02mm$. The fertilized eggs hatched 67-75 h after fertilization in water at $20{\pm}0.5^{\circ}C$. The total length (TL) of the hatched larvae was $3.62{\pm}0.16mm$. During hatching, the larvae, with their mouth and anus not yet opened. The yolk was completely absorbed 3 days after hatching (DAH), while the TL of post-larvae was $4.72{\pm}0.07mm$. At 40 DAH, the juveniles had grown to $30.44{\pm}4.07mm$ in TL, body depth increased, the body color changed to a black, yellow, and light gray-blue color, and 3-4 vertical stripes appeared. At 45 DAH, the juveniles were $38.67{\pm}5.65mm$ in TL and $10.10{\pm}0.94mm$ in body depth. The fish were green with a light orange color, with 7 faint green-brown stripes on the sides of their body. At 87 DAH, the juveniles had grown to 236.11 mm in TL, 217.68 mm in fork length, and 136.5 g in weight. The fish resembled their adult form, with a light yellow-green body color, loss of the pattern on the sides of their body, and a yellow coloration at the tip of the caudal fin.

• 한국해양학회지
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• v.5 no.1
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• pp.37-40
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• 1970

This work concerns age studies of the spanish mackerel by vertebrae. The spanish mackerel samples were obtained mainly from Yosoo and Inchon regions during July to December, 1969. A total of 292 fish was collected during the present study. Except the vertebrae, the incremental growth is found to be vague or complicated on the most bony parts in spanish mackerel. The spanish mackerel has 50 vertebrae, and the size of vertebra varies according to its position. After several studies, therefore, sample centrum was selected from the 23rd vertebra throughout the present study. Sample centrum was then stained with Alizarin Red S. and examined under binocular stereoscopic microscope illuminated by reflected light. The surface of the centrum shows many ring-marks running parallel to the edge. The ring-marks were counted and the measurements of centrum radius (R) and radii of the ring-marks (r$\_$i/) were made by eyepiece micrometer. From available data, the average of each ring-mark radius was found to be; r$\_$1/=2.05mm, r$\_$2/=3.11mm, r$\_$3/=4.05mm, r$\_$4/=4.89mm, r$\_$5/=5.70mm and r$\_$6/=6.47mm, respectively. The mean fork length at the time of ring-mark formation was calculated to be; l$\_$1/=297.6mm, l$\_$2/= 390.1mm, l$\_$3/=472.2mm, l$\_$4/=545.5mm, l$\_$5/=616.2mm, and l$\_$6/= 683.4mm, respectively.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.52 no.2
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• pp.130-140
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• 2016

This study analyzed annual catch trend during 45 years and monthly catch of the least 10 years (2005~2014) for chub mackerel caught in the Korean coastal waters. To determine fishing status of chub mackerel, fork length measurements were conducted at least twice every week for 100 individuals randomly selected at the Busan Cooperative Fish Market from January of 2012 to December of 2014; and biological characteristics and proximate composition (moisture, protein, fat, ash) were analyzed by length class (I~IV) on a monthly basis from January to December of 2014. Monthly catch trend showed low level below 5,000 mt from February to July, whereas high level above 15,000 mt from October to December. For the period between 2012 and 2014, annual average catch proportion of juvenile were relatively high at 68.1%, 53.1% and 53.2% from January to April, before spawning season, while those were low at 21.5%, 20.7% and 29.12% from June to November. As for the change in the proximate composition per 100 g of muscle, protein and ash did not change much by seasons and length class, whereas fat and moisture contents showed large fluctuations and complementary relationship between the two factors. Regardless of length class, monthly average fat content, containing Omega-3, showed the lowest at 7.18 g in April and highest at 19.27 g in December, which exhibited 2.6 times difference from one another. Regardless of fishing seasons, fat content by length class were 19.06 g for the class I and 6.43 g for the class IV, which showed three times difference. Fat contents of the class I were high at 26.97 g and 27.19 g in November and December, while low at 8.37 g and 9.99 g in April and May. Especially, fat contents from January to May were 5.0 g, which was the lowest. Therefore, it is expected that consumer could indirectly contribute fisheries management through their understanding and wise consumption based on fishing status and fluctuation of proximate composition.

• Korean Journal of Veterinary Service
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• v.22 no.1
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• pp.1-7
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• 1999

This study was performed to investigate the contents of the heavy metals such as cadmium(Cd), copper(Cu), iron(Fe), lead(Pb) and zinc(Zn) in meat and meat products. For this experiment, each 20 samples of beef and pork were collected at slaughterhouse in Seoul areas and 45 samples of meat products(ham, sausage, processed meat and seasoned meat) were purchased from commercial food markets. The contents of the heavy metals was determined by atomic absorption spectrophotometry from Jan. to Nov. In 1998. The results obtained were summarized as follows ; 1. In Korean native beef, mean values of the heavy metals(mg/kg) were Pb : 0.14$\pm$0.10, Cd : 0.07$\pm$0.02, Cu : 1.73$\pm$0.95, Zn : 42.82$\pm$8.17 and Fe : 67.43$\pm$24.18, respectively. 2. In imported beef, mean values of the heavy metals(mg/kg) were Pb : 0.03$\pm$0.08, Cd : 0.06$\pm$0.02, Cu : 1.41$\pm$0.62, Zn : 42.93$\pm$4.95 and Fe : 40.06$\pm$12.77, respectively. 3. In pork, mean values of the heavy metals(mg/kg) were Pb : not detected, Cd : 0.09$\pm$0.02, Cu : 1.08$\pm$0.23, Zn : 19.49$\pm$6.02 and Fe : 30.21$\pm$10.51, respectively. 4. In ham, mean values of the heavy metals(mg/kg) were Pb : trace, Cd : trace, Cu . 1.19$\pm$0.46, Zn : 13.58$\pm$4.99 and Fe : 31.43$\pm$11.74, respectively. 5. In sausage, mean values of the heavy metals(mg/kg) were Pb : 0.15$\pm$0.34, Cd : 0.08$\pm$0.05, Cu : 1.15$\pm$0.46, Zn : 13.70$\pm$7.13 and Fe . 27.28$\pm$15.05, respectively. 6. In processed meat, mean values of the heavy metals(mg/kg) were Pb : 0.08$\pm$0.13, Cd : 0.09$\pm$0.04, Cu : 1.28$\pm$0.60, Zn : 14.72$\pm$7.09 and Fe : 24.04$\pm$10.33, respectively. 7 In seasoned meat, mean values of the heavy metals(mg/kg) were Pb : 1.05$\pm$2.21, Cd : 0.13$\pm$0.03, Cu : 1.06$\pm$0.16, Zn : 17.53$\pm$8.72 and Fe : 26.76$\pm$9.02, respectively.

• Journal of Food Hygiene and Safety
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• v.22 no.1
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• pp.1-14
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• 2007

The term, "food safety", has traditionally been viewed as a practical science aimed at assuring the prevention acute illnesses caused by biological microorganisms, and only to a minor extent, chronic diseases cause by chronic low level exposures to natural and synthetic chemicals or pollutants. "food safety" meant to prevent microbiological agents/toxins in/on foods, due to contamination any where from "farm to Fork", from causing acute health effects, especially to the young, immune-compromised, genetically-predisposed and elderly. However, today a broader view must also include the fact that diet, perse (nutrients, vitamins/minerals, calories), as well as low level toxins and pollutant or supplemented synthetic chemicals, can alter gene expressions of stem/progenitor/terminally-differentiated cells, leading to chronic inflammation and other mal-functions that could lead to diseases such as cancer, diabetes, atherogenesis and possibly reproductive and neurological disorders. Understanding of the mechanisms by which natural or synthetic chemical toxins/toxicants, in/on food, interact with the pathogenesis of acute and chronic diseases, should lead to a "systems" approach to "food safety". Clearly, the interactions of diet/food with the genetic background, gender, and developmental state of the individual, together with (a) interactions of other endogenous/exogenous chemicals/drugs; (b) the specific biology of the cells being affected; (c) the mechanisms by which the presence or absence of toxins/toxicants and nutrients work to cause toxicities; and (d) how those mechanisms affect the pathogenesis of acute and/or chronic diseases, must be integrated into a "system" approach. Mechanisms of how toxins/toxicants cause cellular toxicities, such as mutagenesis; cytotoxicity and altered gene expression, must take into account (a) irreversible or reversal changes caused by these toxins or toxicants; (b)concepts of thresholds or no-thresholds of action; and (c) concepts of differential effects on stem cells, progenitor cells and terminally differentiated cells in different organs. This brief Commentary tries to illustrate this complex interaction between what is on/in foods with one disease, namely cancer. Since the understanding of cancer, while still incomplete, can shed light on the multiple ways that toxins/toxicants, as well as dietary modulation of nutrients/vitamins/metals/ calories, can either enhance or reduce the risk to cancer. In particular, diets that alter the embryo-fetal micro-environment might dramatically alter disease formation later in life. In effect "food safety" can not be assessed without understanding how food could be 'toxic', or how that mechanism of toxicity interacts with the pathogenesis of any disease.

• Journal of Aquaculture
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• v.20 no.1
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• pp.14-18
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• 2007

Seed production of the cherry salmon, Oncorhynchus masou (Brevoort) were studied in terms of egg development, hatching rate, juvenile growth, smolt duration, smolt rate, and adult growth rates. Fork length and body weight of $0^+$ juvenile were $9.32{\pm}1.19\;cm$ and $9.36{\pm}3.50\;g$ for females and $9.07{\pm}1.02\;cm$ and $8.57{\pm}3.04\;g$ for males, respectively. Body weights of $1^+$ smolt were $84.09{\pm}18.1\;g$ and $86.33{\pm}41.2\;g$ for females and males, while body weights of $1^+$ parr were $101.88{\pm}60.9\;g$ and $98.38{\pm}39.6\;g$ for females and males, respectively. Monitoring of gonadosomatic index (GSI) confirmed that maturations of both sexes were not synchronous; males achieved highest GSI in September, while females achieved it in October.

• Korean Journal of Ichthyology
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• v.33 no.1
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• pp.37-42
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• 2021

This study sought to reveal spawning period and sex inversion of black seabream, Acanthopagrus schlegelii collected off the coast of Tongyeong, Korea. The monthly gonodosomatic index (GSI) showed the same pattern of between both sexes, and it was estimated that black seabream spawned once a year (between April and May). Histological examination revealed the transition from male to female sex, size of fork length bisexual gonad with ovarian (primary hermaphrodite; progress from male to female, MF) was seen at 20.5 to 39.6 cm and bisexual gonad with testicular (post hermaphrodite; female development and Male degeneration, FM) was seen at 26.4 to 50.2 cm. The egg diameters was in the range of 0.02 to 0.60 mm, with the smallest average egg diameter of 0.09 mm in February, the highest average egg diameters of 0.43 mm in August, and the range of fecundity was number of eggs 277,148 (33.9 cm) to 2,772,421 (34.1 cm).

• Korean Journal of Occupational Therapy
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• v.26 no.4
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• pp.85-95
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• 2018

Objective : The purpose of this study was to investigate the awareness and availability on items of 2018 assistive devices distribution program for the disabled in the occupational therapists. Methods : A total of 132 occupational therapists participated in the survey from May 1 to May 31. Results : 96.2% of the occupational therapists responded that assistive device is helpful in lives of the disabled people. Especially, they responded that assistive device is the most helpful in 'movement and mobility'. Awareness on an angle spoon/fork with built-up handle and universal cuff was the highest, while a visual signaling indicator was the lowest. Availability on an air cushion was the highest, while a visual signaling indicator and a voice guidance system were the lowest. 67.4% responded that 'sometimes' they use the assistive device and 77.3% responded they will utilize the assistive device. To improve awareness and availability, 43.2% needed financial support, 32.6% needed to add insurance bill and 22.7% needed related education. Conclusion : In the future, this result will be available as a basic data for the education about assistive device for the occupational therapists.