• Journal of Aquaculture
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• v.20 no.1
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• pp.47-50
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• 2007

The primordial germ cells of the oblong rockfish, Sebastes oblongus were buried under fibrous mesenchymal tissues between gut and mesonephric duct of pre-larva with 4.0 mm total length (TL) at 1 day after the parturition. In the juvenile of 22.0 mm TL at 71 days after the parturition, the gonad composed of a large number of gonial cell and formed of cavity along the lateral side of the gonad, differentiated to the ovary. At this time, the gonad formed seminiferous tubules by somatic cells, was differentiated to the testis. The smallest oblong rockfish that possessed primary oocytes was about 42.1 mm TL at 141 days. Spermatogonia remained quiescent until most fish were over 42.1 mm TL at 141 days. The oblong rockfish the differentiated directly into male or female without an intermediate female phase at the early indifferentiated stage. Therefore, the oblong rockfish belongs to the differentiated type of gonochoristic teleosts.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.5
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• pp.516-523
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• 2005

This study was performed to investigate dietary behaviors and consumption of health food in cancer patients. The subjects were 163 cancer patients recruited from the general hospital in Seoul, Korea. The data were obtained by the structured self administered questionnaire. The mean age of subjects was 51 years. Most of subjects didn't eat the visual fat of meat and chicken skin. The mealtime of the subjects was generally regular and most of subjects had breakfast. The subjects of this survey liked to eat foods with sweet taste but disliked to eat hot, salty and sour taste ones. The preference for fish, marine products and vegetables was high but that for instant foods and frying foods was very low. Most of subjects consumed the foods that is generally known as anticancer foods such as vegetables and fruits. On the other hand, most of subjects didn't intake butter, margarine, and frying foods that is known as risk factors of cancer. The majority of subjects$(84.7\%)$ consumed the health food The main reasons for taking health foods by subjects were to cure disease$(58.0\%)$, to prevent disease$(45.3\%)$, to supply nutrients$(39.3\%)$, to maintain the mental state$(12.7\%)$ and to recover fatigue$(10.7\%)$. Majority of subjects$(66.0\%)$ spent money more than 200,000 won/month to buy health foods. The purchasing channels of health foods by subjects were recommendation by family or friend$(64.0\%)$, by physician/pharmacist$(18.0\%)$ and by nutritionist or dietician(6.0), and advertisement through TV or radio$(12.0\%)$. The types of taking health foods of the subjects were vegetable extracted food$(60.0\%)$, mushrooms$(51.3\%)$, Lactobacillus food$(25.3\%)$, enzyme food$(22.6\%)$ calcium containing food$(20.0\%)$ and so on. The results of the current study show that although many cancer patients already practice healthy dietary behaviors, there is a substantial proportion who do not and most of cancer patients consume health foods.' Further intervention is needed to explore the effect of health foods in cancer patients

• Korean Journal of Fisheries and Aquatic Sciences
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• v.33 no.5
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• pp.408-412
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• 2000

The juvenile Bobiids, Faronirobius gymnauchen, were reared for 40 days under $0{\~}33.6{\%_{\circ}}$ salinity conditions to examine the effects of various salinity on its survival, growth and oxygen consumption rates, Survival rate was significantly declined below $6.7{\%_{\circ}}$ salinity, and daily growth rate was also reduced below $10.1{\%{\circ}}$. Body length and weight of gobiids reared below $10.1{\%_{\circ}}$ were smaller than those of gobiids reared above $20.2{\%_{\circ}}$. Oxygen consumption rate in the salinity conditions ${\leq}13.4{\%_{\circ}}$ was significantly reduced with decreasing salinity than that in natural seawater ($33.6{\%_{\circ}}$), This study revealed that low salinity reduced survival, growth and oxygen consumption rates of the juvenile gobiids suggesting potential influence on the natural mortality of F gymnauchen in the coastal areas.

• Applied Biological Chemistry
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• v.38 no.5
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• pp.393-397
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• 1995

With a view to utilizing fish skin gelatin as a clearifier or chewing gum base, yellowfin sole skin gelatin was succinylated. Up to 10% succinic anhydride to gelatin, the succinylation degree of gelatin was increased linear and above this concentration a nearly constant value was reached. The succinylated gelatin treated with 15% succinic anhydride to gelatin was examined on the reactivity properties with tannic acid in the experiment. Succinylation degree of the gelatin was about 80%. Succinylation shifted the apparent isoelectric point from pH 5.54 in untreated gelatin to pH 4.08 in succinylated gelatin. The proximate composition and amino acid composition of succinylated gelatin were similar to those of untreated gelatin. However Lysine composition for succinylated gelatin was lower than for untreated gelatin. The ratio of precipitated gelatin and tannic acid became maximum at pH 4.8 in untreated gelatin, at pH 4.0 in succinylated gelatin. Regardless of the difference between untreated and succinylated gelatins, the ratio of precipitated gelatin decreased with concentration of gelatin. The ratio of precipitated tannic acid was the highest by adding $2{\sim}4$ times in succinylated gelatin to tannic acid weight, by adding $2{\sim}3$ times in untreated gelatin. The ratios of precipitated succinylated gelatin and tannic acid were scarcely affected by the presence of sucrose, however, were affected by the presence of ethyl alcohol.

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.6
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• pp.629-636
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• 1991

Yellowtail fishes(Seriola quinqueeradiata) were submitted to the storages using ice-cooling($0^{\circ}C$), partial freezing($-3^{\circ}C$) and freezing $-20^{\circ}C$) method. Changes in the structures of muscle during storage at different temperatures were investigated. The ice-cooling and partial freezing storage caused early decomposition of glycogen granules and mitochondrial inner membrane, but it was accorded to much slower manner comparing with that of ice-cooling storage. The scars of ice crystals were appeared after three days of storage. The number and size of the crystal increased as progressing of the storage. They were circular and mostly located between fibers. When using the freezing storage, glycogen granules were mostly found from the muscle cell even after fourteen days of storage. Mitochonidral inner membrane maintained their integrity. The scars of ice crystals were also found, however, different from those of partial freezing storage. Their existing sites were random and their shapes were irregular. In many cases, they located in the fiber and had keen edges. Fibers were broken mostly at the Z-lines on fourteen days of storage. From these results, it was concluded that partial freezing storage can repress autolytic enzymic action and can reduce the physical damage from ice crystals which is caused by freezing.

• Korean Journal of Ichthyology
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• v.31 no.4
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• pp.214-221
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• 2019

This study suggests basic data for taxonomic research among similar species by observing osteological development of larvae of Hemibarbus longirostris. Newly hatched yolk-sac larvae were 8.10±0.02 mm (n=5) in mean total length, and frontal, parasphenoid, and basioccipital in the cranium were ossified. On the 6 days after hatching, flexion-larvae were 10.9±0.26 mm (n=5) in mean total length, hyomandibular, sympletic, and ectopterygoid in the cranium were ossified. On the 12 days after hatching, post-larvae were 12.2±0.55 mm (n=5) in mean total length, interopercle in operculum region and postclavicle in shoulder girdle bone were ossified. On the 25 days after hatching, post-larvae were 16.1±0.27 mm (n=5) in mean total length, epihyal and interhyal in hyoid arch, two epural in caudal skeleton, interneural processes, and interhaemal processes were ossified. On the 40 days after hatching, juvenile were 27.9±3.74 mm (n=5) in mean total length, all skeletal development completed with hypural bone in the caudal skeleton region fused in three forms (1, 2+3, 4+5).

• Management & Information Systems Review
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• v.39 no.3
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• pp.99-125
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• 2020

This study analyzes the priority according to the importance of the government's oyster industry support policy using AHP (analytic hierarchy process), and it compares and confirms the satisfaction level of direct and indirect workers using this policy in contribution to the development of the oyster industry. The results of the importance analysis by AHP analysis are as follows: As a result of the evaluation of the importance of the entire sample, it is found that the most important factor is the production facilities of the production supply of the competitiveness enhancement, the purchase of raw materials of the production supply of the competitiveness enhancement, and the aging of the structural risks of risk reduction. Also, significant differences among the workers in the ranking of importance are identified. According to the comprehensive evaluation results of indirect workers, which consist of public officials, the National Federation of Fisheries Cooperatives, and related professors, raw materials, production facilities, and high-quality products are produced in order to increase competitiveness. There are differences among workers in order of marine pollution of environmental risks, structural fish population reduction, and structural aging of risk factors.

• Korean Journal of Agricultural Science
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• v.24 no.2
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• pp.132-137
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• 1997

Effective storage facilities are required to stabilize the price of agricultural and marine products to preserve their qualities due to the big fluctuation of shrimp price in Korea. It is easy to make the cave because of good conditions of the land configuration, soil and convenient transportation. The cave storage can save the cost about 40% in building site and equipment, and about 50% in maintenance comparing to existing low temperature storage facilities. The cave storage provide to improve the quality of their stored products with the low heat conductivity, the constant temperature and humidity year round. Therefore, more low temperature storage facilities are required because the items are expanded from potatoes, sweet potatoes, onions, garlics, apples and chestnuts to tangerines, grapes, cabbages, radishes, and wet ginsengs. The demands of the low temperature storage facilities can be substituted into the cave storage facilities. Thus, studies are conducted to observe the changes of the components of the pure and the seasoned salted shrimps with fermentation period during stored at room temperature in cave and to establish the storing at underground facilities to produce high quality salted fish to make profit.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.1
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• pp.96-103
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• 2006

Alaska pollock roe is mainly used as the production salted instead of salt-seasoned seafood (Myungranjeot). Alaska pollock roes with broken egg membrane are usually discarded as a waste product. In order to utilize the broken roes of Alaska pollock, imitated fish sausage was manufactured for commercial production. Hardness, cohesiveness, elasticity, brittleness, and gumminess of Alaka pollock roe sausage were evaluated based on mixture design and regression models. The higher amounts of carrageenan and tile lower amounts of starch caused the higher the texture intensity of Alaska pollock roe sausage. The pHs of control, vacuum and $N_2$ packages, increased up to 6.28, 6.23 and 6.24, respectively, during 4 months storage and then decreased. The values of volatile basic nitrogen (VBN), thiobarbituric acid (TBA), and total viable cell counts increased during storage periods, while the parameters were higher in control than in vacuum and Na packages. Coliform bacteria was not detected in all treatments during storage periods.

• Korean Journal of Food Science and Technology
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• v.34 no.6
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• pp.1103-1109
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• 2002

Mean concentration and daily intake of sorbic acid were estimated through the analysis of food samples obtained from Korea FDA and food sanitation inspection agency during $1999{\sim}2000$. Total number of samples were 14,129, among which the number of detected samples were 2,561 (detection rate was 18.13%). Contribution rate to total estimated daily intake (%) of sorbic acid in the categorized food were the highest in processed fish product. Total estimated daily intake $({\Sigma}EDI)$ for age groups were the highest in $30{\sim}49$ years old and ranged from 3.42 to 9.25 mg/person/day. Estimation of average food intake for each food item per person per day was based on data in national nutrition survey and national food disapperance data in 1998. Total estimated daily intake of sorbic acid was 20.40 mg per body weight of 55 kg. This value was 1.48% of acceptable daily intake evaluated by FAO/WHO and 33.03% of theoretical maximum daily intake.