• Journal of the East Asian Society of Dietary Life
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• v.25 no.2
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• pp.203-212
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• 2015

This study developed eel teriyaki sauce and suggests conditions for its commercialization. Consumer preference tests were carried out with Korean (n=50) and Japanese (n=50) consumers. Grilled eel samples were made by teriyaki sauce with addition of Bokbunja juice, powder, concentrates. The preference tests were itemized for color, flavor, taste, salty taste, softness and overall-preference of grilled eel. Korean and Japanese consumers preferred flavor and taste, and the degree of overall preference was rated higher at 60% for Bokbunja juice, 20% for Bokbunja powder, and 40% for Bokbunja concentrate. Japanese consumers also preferred its color as well. The items of softness and overall-preference had good ratings.

• Korean journal of food and cookery science
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• v.20 no.5
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• pp.537-544
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• 2004

This study investigated the current processing degree and ingredients of sauce on the packaging of the commercial eel products made in Northeast Asia (Korea, Japan, China and Taiwan) and surveyedthe perception of nutritional functionality and purchasing pattern of Japanese consumers for the processed eels. The results are considered as a useful aid for preparation of processed eel products. The commercial eel products, purchased at a department store, supermarket and discount market, were divided by processing method, package quantity, storage method and sauce ingredients. The processing method was indicated in many different ways in each country, such as sauce ingredients and intake method. A questionnaire survey was conducted on 105 Japanese consumers (male 43, female 62) visiting Korea. Of the respondents, 44% answered and the major reasons for purchasing processed eel products were as a side dish for meals. The results for this factor were significantly different in relation to age (p <0.05). The degree of perceptions of functional excellence about processed eel products was well known (37%), some (49%), and seldom (14%). The results for this factor were significantly different in relation to age (p <0.001). Seventy-five percent of the respondents had experienced processed eel products. The type of purchase of the respondents was highest for vinegared rice and fish (47%), followed by freezing (33%), canning (5%), and dried food (4%), in that order.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.54 no.5
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• pp.668-675
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• 2021

The infection status of domestic farmed eels Anguilla japonica, Anguilla bicolor and Anguilla marmorata with Japanese eel endothelial cell-infecting virus (JEECV) and anguillid herpesvirus 1 (AnHV) was examined at the major eel farming areas in Korea. These viruses were detected in all areas examined, regardless of the eel species or age. Any farm with a history of viral infection in adult fish confirmed the infection to be transmitted to stocked fry within 3 to 5 months. It is proposed that both viruses are horizontally transmitted within a given farm. The primary symptoms and histopathological lesions produced by the two viral infections are similar, making it difficult to distinguish the two diseases through clinical symptoms. Both viruses displayed 100% detection in the gills, suggesting that the gills are an optimal tissue for JEECV and AnHV monitoring. This study concluded that JEECV and AnHV were prevalent on eel farms across the country and caused very high mortality when the two viruses co-infected fry. Additional studies, including experimental infections, are needed to clearly understand the pathogenicity of each virus and the risk of co-infection.

• 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.

• Journal of fish pathology
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• v.18 no.1
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• pp.59-66
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• 2005

In the present paper, the immunostimulatory effects of Korean mistletoe (Viscum album Coloratum) on the non-specific immune responses of Japanese eel (Anguilla japonica) were examined. Eel were innoculated with mistletoe, Freund's complete adjuvant (FCA), or phosphate-buffered saline (PBS) as a control into their peritoneal cavities. The number of nitrobule tetrazolium (NBT)-positive cells in the head kidney of fish was significantly increased by the second day post-injection of mistletoe. ROI products were more enhanced in mistletoe-injected fish kidney leucocytes than in FCA-injected ones. The level of lysozyme activity detected in the serum of fish 2 days after injection with mistletoe was also significantly higher than that found in the serum of the control fish. The appropriate concentration of mistletoe to induce the highest level of serum lysozyme activity was revealed to 1000${\mu}g$/200 g of fish. In phagocytic activity assay, mistletoe-sensitized eel kidney phagocytes captured more zymosan than did the control fish. Korean mistletoe appeared to be a good activator of the non-specific immune responses of Japanese eel.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.47 no.6
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• pp.860-868
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• 2014

The study was performed to investigate changes in hematological responses and antioxidative enzyme activities (superoxide dismutase, SOD; catalase, CAT) of Japanese eel Anguilla japonica following exposure to 0 (control), 2.33, 4.60, 6,64 and 8.78 mM nitrite-N in fresh water for 48 h. Hematological parameters such as plasma nitrite, electrolytes, cortisol, glucose, glutamate oxaloacetate transaminase (GOT), glutamate pyruvate transaminase (GPT), hemoglobin (Hb), methemoglobin (metHb) and NADH-methemoglobin reductase (NMR) were measured. Plasma nitrite, cortisol, metHb and NMR increased directly with increasing ambient nitrite concentration, while Hb content showed a progressive decline. Levels of plasma potassium, GOT and GPT of the eel exposed to 6.64 mM ambient nitrite were significantly higher than the control fish. The activity of SOD and CAT in plasma, gill and liver of the eel following exposure to nitrite were augmented by increasing ambient nitrite. Levels of plasma nitrite, metHb, NMR, cortisol, glucose and antioxidative enzyme activities of the eel exposed to 2.33 mM ambient nitrite were significantly higher than the control fish. This study suggested that the eel acutely exposed to elevated ambient nitrite causes nitrite-induced stress responses, changes in antioxidative enzyme activities and hematological parameters.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.55 no.5
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• pp.557-566
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• 2022

The Japanese eel Anguilla japonica is a highly valued research object that is important for aquaculture in Asia, including the Republic of Korea. However, few studies have been conducted analyzing parentage using microsatellite markers derived from the Japanese eel. We acquired Japanese eel genome data using next generation sequencing technology, and constructed a draft genome comprising 1,087 Mbp. Using the Simple Sequence Repeat Identification Tool program, 444,724 microsatellites were identified. Of these, 1,842 microsatellites located in the 3' untranslated region, which are stably inherited, were finally selected. Ninety-six primers were selected to validate polymorphism at these microsatellites, and 9 primers were finally identified for multiplex analysis. Using multiplex polymerase chain reaction with three different fluorescence chemistries, we performed parentage analysis of an artificial Japanese eel population. CERVUS software was used to calculate the logarithm of the odds (LOD) scores and the confidence of the parentage assignments. The results presented here show that 83 out of 85 paternity cases were assigned at 95% confidence to a candidate father and mother with LOD scores ranging from 4.79 to 28.2. This study provided a microsatellite marker-based assay for parentage analysis of Japanese eels, which will be useful for selective breeding and genetic diversity studies.

• Journal of fish pathology
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• v.21 no.3
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• pp.219-228
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• 2008

The effects of dietary yeast β-glucan administration on growth, nonspecific immune responses, serum lysozyme, skin mucous lysozyme, NBT (nitroblue tetrazolium) reduction by phagocytes, and disease resistance against Edwardsiella tarda in Japanese eel, Anguilla japonica were evaluated. Fish were fed the diets supplemented with 0%, 0.1% and 0.5% of yeast β-glucan to a commercial diet for 6 weeks. The body weight gain from the fish fed on the 0.5% supplemented diet for 6 weeks was significantly higher than the control. Both serum and skin mucous lysozyme were significantly higher in the all experimental groups except 2 weeks of 0.5% group. The bactericidal activity of serum was slightly increased at 6 weeks. Also, The intracellular superoxide anion production of kidney phagocytes was significantly higher in the all experimental groups. The diet supplemented with 0.1% were also found to raise the relative percent survival (RPS) of Japanese eel after an artificial challenge with 1×107 cells of Edwardsiella tarda per fish. The results suggested the potential of yeast β-glucan to activate some innate immune responses and to improve the growth in Japanese eel.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.56 no.5
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• pp.634-643
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• 2023

The effects of dietary supplementation with fermented blood meal (FBM) in two forms were evaluated on the growth performance, hematological parameters, innate immune response, antioxidant capacity, digestive enzyme activity and intestinal histology of Japanese eel Anguilla japonica. A commercial powder feed was used as a basal diet (Con). Six other diets were prepared by supplementing 2, 4 and 6% FBM either in powder or liquid form to the Con diet (designated as P2, P4, P6, L2, L4 and L6, respectively). In total 420 eels (initial mean body weight: 55.1±1.71 g) were distributed into 21 tanks (450L) at a density of 20 eels per tank. Three replicate groups of fish were fed one of the seven diets twice daily for 12 weeks. No significant differences were observed in the growth performance and survival among all groups. Fish fed FBM-containing diets showed significantly improved hematological parameters, innate immunity and antioxidant capacity than those in the Con group. Fish fed FBM-containing diets showed significantly enhanced digestive enzyme activity, villus length and goblet cells than those in fish fed Con diet. These results indicate that both powder and liquid FBM could be a good functional feed additive to improve innate immunity and digestion in Japanese eel.

• Proceedings of the KSPS conference
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• 2000.07a
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• pp.88-95
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• 2000

This paper attempts to investigate characteristic features of Japanese EFL learners' English intonation and how their Japanese accents are affecting their English intonation, focusing on a comparison between the accent patterns of Japanese compounds and the stress patterns of English compounds. It is based on research dedicated to helping to improve the teaching and learning of English intonation (prosody) for Japanese EFL learners. It examines the Fundamental Frequency (henceforth Fx) contours of two EFL college students, one specializing in English and the other in Japanese. Both of them may be considered upper intermediate EFL students with their TOEFL (Test of English as a Foreign Language) scores ranging between 500 and 550.