• Parasites, Hosts and Diseases
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• 제58권1호
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• pp.15-25
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• 2020

The third stage larvae (L3) of Anisakis typica were detected in 2 species of threadfin bream, Nemipterus hexodon and N. japonicus, from the Gulf of Thailand, and were morphologically and molecularly characterized. Total 100 threadfin breams, 50 Nemipterus hexodon and 50 N. japonicus, were examined with naked eyes after the opening of abdominal cavity with scissors. Almost all infected larvae remained alive and active even the fish were transported for 1-2 days. Anisakid larvae were exclusively distributed in the body cavity and rarely in the liver. The prevalence of A. typica L3 were 68.0% and 60.0% in N. hexodon and N. japonicus and their infection intensities were 3.5 and 4.2 per fish infected each. Morphological and morphometric analysis were performed by viewing specimens under both a light microscope and a scanning electron microscope. Interestingly, the protruded mucron of Anisakis typica under SEM showed a distinct cylindrical shape that differed from the cone shape of A. simplex. The protruded mucron could be used to identify A. typica L3 larvae in the future. A comparison of the ITS1-5.8S-ITS2 rDNA nucleotide sequences of these species revealed high blast scores with A. typica. Conclusively, it was confirmed that A. typica L3 are prevalent in threadfin breams from the Gulf of Thailand, and their morphological and molecular characters are something different from those of other anisakid larvae, including A. simplex and A. pegreffii.

• 환경생물
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• 제21권4호
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• pp.439-441
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• 2003

• Fisheries and Aquatic Sciences
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• 제11권3호
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• pp.133-139
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• 2008

Molecular techniques, including restriction fragment length polymorphism(RFLP) and polymerase chain reaction-single strand conformational polymorph isms(PCR-SSCP), were developed to identify salted, dried threadfin(Eleutheronema tetradactylum) and white herring(Ilisha elongata) fish. Using PCR with universal primers, conserved 367-bp fragments of the cytochrome b gene were amplified from fresh fish samples and sequenced. The sequences were then searched for specific restriction sites. The digestion of the PCR products with the endonucleases AvaI, FokI, MboII, and MspI generated RFLP, which was used to identify the commercial products. Similarly, the amplified PCR-SSCP products were developed and the products tested. Overall, similar patterns were found in the majority of the fresh and processed products. Based on the results, both RFLP and PCR-SSCP were useful in determining and validating the authenticity of the fish species used to prepare the commercial salted, dried products. A similar approach can be applied to other species.

• 한국수산과학회지
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• 제52권6호
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• pp.555-561
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• 2019

We examined the quality characteristics of four kinds of Alaska pollack Theragra chalcogramma surimi (APS), five kinds of golden threadfin bream Nemipterus virgatus surimi (GTS), and two kinds of giant squid Ommastrephes bartrami surimi (GSS) used in Korea. The volatile basic nitrogen contents of APS, GTS, and GSS increased with decreasing grade to 6.8-9.8, 5.5-8.3, and 143.5-177.7 mg/100 g, respectively. The Ca²⁺-ATPase activities of APS and GTS decreased with decreasing grade to 0.63-0.83 and 0.60-0.80 pi μmole/min/mg, respectively. The Ca²⁺-ATPase activity of RA-grade GSS was 0.82-0.91 pi μmole/min/mg. The whiteness values of APS, GTS, and GSS heat-induced gels were 54.0-71.4, 53.9-71.0, and 52.2-70.3, respectively, and that of both APS and GTS decreased with decreasing grade. The gel strengths of APS and GTS heat-induced gels were 412.3-769.4 and 280.2-456.5 g·cm, respectively, and decreased with decreasing grade. The total amino acid contents of SA-grade APS, SSA-grade GTS, and RA-grade GSS were 17,328.1, 17,965.0, and 14,846.8 mg/100 g, respectively, and the major amino acids were glutamic acid, aspartic acid, arginine, leucine, lysine, proline, alanine, and phenylalanine. The primary minerals were sodium (136.6-164.9 mg/100 g), potassium (45.7-160.4 mg/100 g), phosphorus (35.0-73.5 mg/100 g), sulfur (22.8-56.4 mg/100 g), and calcium (18.0-203.4 mg/100 g).

• 한국수산과학회지
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• 제52권6호
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• pp.562-570
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• 2019

To develop natural-tasting fish paste from the pufferfish Lagocephalus wheeleri, steamed pufferfish paste (SPP) was prepared and its optimal processing conditions, quality metrics, and shelf-life characteristics were examined. SPP was produced by thawing golden threadfin Nemipterus virgatus surimi (FA grade), then adding 10% unwashed pufferfish surimi (PS), 1.5% salt, 8.0% wheat starch, 0.25% calcium carbonate, 0.25% sugar, 0.75% sorbitol, 0.25% polyphosphate, and 12.0% pufferfish hot-water extract (Brix 10°). The meat was ground with a Stephan mixer, molded at low temperature (18℃, 10 h), vacuum packed in a laminated plastic film bag, heat treated with hot water (95℃, 50 min), and cooled. As the amount of PS added increased, the whiteness, gel strength, and shear strength of the SPP decreased slightly. However, the SPP folding test showed no deterioration in the texture. In the sensory evaluation, the SPP received a higher rating for taste, smell, and overall taste than commercial Japanese pufferfish Kamaboko. The total amino acid content of the SPP was 10,262.6 mg/100 g; the major amino acids were aspartic acid, glutamic acid, alanine, valine, leucine, lysine, and arginine. The free amino acid content was 133.0 mg/100 g; the major amino acids were taurine, glutamic acid, glycine, alanine, cystine, and lysine.

• Journal of Applied Biological Chemistry
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• 제64권4호
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• pp.413-419
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• 2021

본 연구에서는 3D 프린팅 카트리지로서 수리미 혼합물의 가능성을 확인하기 위하여 수리미 혼합물 제조 시 감자 전분 첨가에 따른 물성 변화와 냉장 저장 시 나타나는 물성 변화 및 관능평가를 측정하였다. 그 결과 색도 변화에서는 명도와 황색도의 경우 감자 전분 무첨가군이 냉장 저장 전과 후 모두 가장 높은 값을 보였고, 적색도와 색차의 경우 감자 전분 무첨가군이 냉장 저장 전과 후 모두 가장 낮은 값을 나타냈다. 적색도의 경우 0, 1, 3 wt% 첨가군에서 7일간 냉장 저장에 따른 유의한 감소가 확인되었고, 황색도의 경우 1, 2 wt% 첨가군에서 저장에 따른 유의간 감소를 보였다. 감자 전분 첨가에 따른 물성 변화에서는 경도와 검성이 감자 전분 첨가군이 무첨가군에 비해 증가하였다. 부착성, 탄력성, 응집성, 씹힘성 및 복원성에서는 감자 전분 첨가군과 무첨가군 사이에 유의적인 차이가 없었다. 냉장 저장에 따른 물성 변화에서 가열 후 7일 저장한 수리미 혼합물의 경우 저장 전 수리미 혼합물과 비교하여 유의적인 차이가 없었다. 가열 후 7일간 냉장 저장 후 튀긴 수리미 혼합물의 경우 경도, 검성, 씹힘성은 냉장 저장 전보다 감소하였고, 응집성, 복원성은 증가하는 결과를 확인하였다. 관능평가 결과, 감자전분의 함량이 증가함에 따라 냄새, 맛, 경도, 탄력성 및 종합적 호감도 등 전체적으로 증가하는 경향을 보였으나 유의한 변화는 없었다. 7일간 냉장 저장한 가열 수리미는 모든 항목에 있어서 감자 전분 함량의 증가에 따른 유의적인 차이가 확인되지 않았다. 또한 색깔을 제외한 나머지 항목에서는 냉장 저장에 따른 유의한 차이가 확인되지 않았다. 이러한 결과를 통해 감자 전분의 첨가가 수리미 혼합물의 맛과 냄새에 영향을 주지 않고, 냉장 저장 시에도 관능 평가 상 큰 영향을 주지 않는 것으로 확인되었다. 따라서 수리미 혼합물 제조 시 감자 전분의 첨가는 제품의 제조 및 냉장 보관 상 물성 및 품질에 영향을 주지 않는 것으로 확인된 바, 감자 전분이 3D프린팅용 수리미 제조 시 카트리지 소재로 적합하다고 사료된다.

• 한국수산과학회지
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• 제53권2호
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• pp.147-155
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• 2020

This study aimed amount optimization of salmon Oncorhynchus keta mince (SM), threadfin bream Nemipterus virgatus surimi (TBS), natural tomato (NTC) and paprika colorants (PC) for preparation of fish cake using molding device and response surface methodology (RSM). The results of the RSM program for processing of fish cake indicated that the amount optimization of independent variables based on the dependent variables (Y₁, gel strength; Y₂, overall acceptance) for high-quality FC were 263.8 g for SM, 88.5 g for TBS, 0.11 g for NTC and 0.20 g for PC. Hunter redness and overall acceptance of fish (salmon) cake, which was prepared under the optimum amounts, were 13.82 and 8.33 score, respectively. The fish (salmon) cake was superior in sensory overall acceptance to commercial fish cake.

• Fisheries and Aquatic Sciences
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• 제26권2호
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• pp.145-157
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• 2023

Surimi has been traditionally used as the main ingredient in gelling foods, such as imitation crab sticks. However, it can also be used to manufacture snacks without gelling properties. To assess the properties of surimi as a snack ingredient, we prepared fried fish snacks with different surimi grades of Alaska pollack (AP) and threadfin bream (TB) and evaluated their quality characteristics. AP had significantly higher protein and gel strength values than TB did. Regarding color, TB showed significantly lower lightness (L) values and higher redness (a) and yellowness (b) values than AP did, consistent with the appearance of a brown color. TB had significantly lower hardness values, higher thickness expansion, and higher oil content than AP did. Hardness was found to be positively correlated with gel strength and negatively correlated with oil content. In the micro-structure images, more blistering was formed in TB, indicating higher expansion and crispiness. In the sensory evaluation, TB showed higher overall sensory acceptance than AP did, which is the result of its high color content, crispiness, taste, and aroma. Principal component analysis of the electronic nose and tongue revealed that the samples were clearly separated. In particular, TB had more aromatic components than AP in the electronic tongue. Our findings indicate that gel strength, which determines the quality properties of surimi, does not need to be considered in snack manufacturing. In fact, surimi with low gel strength is a more suitable ingredient for snack manufacturing.

• 한국환경생물학회:학술대회논문집
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• 한국환경생물학회 2002년도 학술대회
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• pp.137-140
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• 2002

To determine if fish density, biomass, species richness, and species diversity were greater in ecotone than the stream and littoral zones, I sampled fish monthly in the Ledbetter Creek through Ledbetter Creek Embayment in Kentucky Lake, Kentucky, from April to October 1996 by using throw traps. During the first four months (daytime only) fish density did not vary significantly among zones or among months. However, there were significant differences among zones during the last three months and the stream zone had significantly higher mean fish density than both the littoral zone and the ecotone. Fish biomass also differed significantly among zones during the last three months. The stream zone had the highest mean fish biomass among zones, significantly higher than the ecotone, but not different than the littoral zone. There were no statistically significant differences among zones during the first four months, but mean fish biomass in the stream zone was about eight times higher than the ecotone, The stream zone had the highest fish species richness among zones. Differences were significant among zones during the last three months, and the stream zone (0.98 $\pm$ 0.04) had significantly greater mean fish species richness than the ecotone (0.45 $\pm$ 0.01), but not significantly than the littoral zone (0.56 $\pm$ 0.17). Fish species richness differed significantly among months during the first four months, Monthly species diversities ranged from 0.62 to 1.96 in the stream zone, 0 to a.57 in the ecotone, and 0 to 2.60 in the littoral zone. Combined species diversities in the stream, the ecotone , and the littoral zones were 2.72, 3.58, and 3.10, respectively, There were five families of fishes captured frequently enough for their individual numbers to comprise at least 8 % of the total. Family rankings in the stream zone were opposite of the littoral zone. Percidae was the most abundant family and Clupeidae was absent in the stream zone, whereas Percidae was uncommon and Clupeidae was the most abundant family in the littoral zone. Atherinidae was dominant in the ecotone. Five of the most abundant species comprised 65 % of the total number. The guardian darter occurred only in the stream zone, and it was consistently found in riffles. Longear sunfish and central stoneroller also had significant differences of mean fish densities among zones, and they were found mostly in the stream zone. Threadfin shad and bullhead minnow were almost exclusively caught in the littoral zone. I finally concluded that the ecotone between the stream and the littoral zone in this small-scale freshwater aquatic ecosystem was not as productive as the ones in other ecosystems.