• 제목/요약/키워드: cultured fish

검색결과 559건 처리시간 0.033초

양식 및 자연산 도미(Pagrosomus auratus) 어육의 품질 특성에 관한 연구 (Muscle Quality of Cultured and Wild Red sea bream (Pagrosomus auratus))

  • 이경희;이영순
    • 한국식품조리과학회지
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    • 제15권6호
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    • pp.639-644
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    • 1999
  • The objective of this study was to compare the quality characteristics of cultured and red sea bream. The color of dorsal muscle was different between wild and cultured red sea bream. Lipid content of the dorsal muscle was higher in cultured fish than in wild one. The contents of moisture and crude protein in cultured fish muscle were almost same as those of wild one. Sensory evaluation of raw fish meat showed that cultured fish had lower preference in appearance, taste and texture than wild one. Especially the texture of cultured raw fish meat had lower preference than wild meat. For cooked fish meat, cultured fish were harder and less juicy than wild fish. These textural differences between wild and cultured meats were confirmed by objective evaluation including the measurements of hardness, springiness, and cohesiveness. Light microscopic observation showed that cultured red sea bream had more lipid in the surface layer near epidermis than wild one. Also more lipid droplet between muscle fibers were observed in cultured red sea bream by SEM.

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양식산 및 천연산 고등어근육의 일반성분과 지질성분 비교 (Comparative Analysis of Proximate Compositions and Lipid Component in Cultured and Wild Mackerel Scomber japonicus Muscles)

  • 문수경;홍석남;김인수;정보영
    • 한국수산과학회지
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    • 제42권5호
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    • pp.411-416
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    • 2009
  • Proximate compositions and fatty acid profiles of cultured and wild mackerel (Scomber japonicus) muscles were compared. Protein content ranged from approximately 16% to 18% and was higher in wild fish than in cultured ones. Lipid content was between two to four times higher in large and small cultured fish (20.1-20.5%) compared with same sized wild fish. The prominent non-polar lipid (NL) class in fish muscles was triglyceride, and additionally, free sterol was among the prominent NL classes in wild fish muscles. Prominent phospholipid (PL) classes in cultured and wild fish muscles were phosphatidylethanolamine and phosphatidylcholine, with the former being higher in cultured fish and the latter higher in wild fish. Prominent fatty acids of total lipid were 16:0, 18:1n-9, 22:6n-3 (docosahexaenoic acid, DHA), 20:5n-3 (eicosapentaenoic acid, EPA), 16:1n-7, 18:0 and 14:0, while 18:2n-6 was among the prominent fatty acids in cultured fish. The n-3 polyunsaturated fatty acids (PUFA, DHA+EPA) content (in mg/100 g of muscle tissue) was higher in cultured fish (2,711 mg in large fish and 2,572 mg in small fish) than in wild fish (2,431 mg in large fish and 1,398 mg in small fish). In conclusion, we have been able to demonstrate that cultured mackerel could also be a good sources of n-3 PUFA, such as DHA and EPA.

지질 및 콜라겐, Drip 량이 양식 및 자연산 도미와 넙치 육질의 경도에 미치는 영향 (The Effect of Lipid and Collagen Content, Drip Volume on the Muscle Hardness of Cultured and Wild Red sea bream (Pagrosomus auratus) and Flounder (Paralichthys olivaceus))

  • 이경희;이영순
    • 한국식품조리과학회지
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    • 제16권4호
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    • pp.352-357
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    • 2000
  • This study was conducted to investigate the effect of the lipid and collagen content and drip volume on the hardness of fish meat. Red sea bream (cultured and wild) and flounder (cultured, cultured with obosan and wild) were used for this study. Textural differences between cultured and wild meats were determined by the measurements of hardness, lipid and collagen content, and drip volume. Lipid content of the dorsal muscle was higher especially in cultured red sea bream (3.32%) than in wild one. Cultured and wild flounder contained lower content of lipid than red sea bream. The content of collagen was higher in cultured flounder fed with obosan (8.37 mg/g muscle) and wild flounder (8.02 mg/g muscle) than others. Drip volume was the highest in cultured flounder fed with obosan (8.67%). The hardness of raw meat was correlated with the contents of lipid (r= -0.7063) and collagen (r= 0.8307), significantly. Cultured fish contained more lipid and less collagen than wild one. So, the hardness of these fish meats was lower than wild one. However, cultured flounder fed with obosan showed no difference in hardness compared with wild one. In the cooked meat, there was no relationship between the hardness of fish meat and the contents of lipid and collagen. But, the drip volume was significantly related with the hardness (r= 0.6870). From these results, the factors contributing the textural difference between wild and cultured fish meat would be the lipid and collagen contents, and two ways to improve the texture of cultured fish meat could be suggested. One is to lower the lipid content by feed control, and the other is to raise the collagen content by inducing more fish movement.

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양식 및 자연산 도미와 넙치 어육 중의 콜라겐 DSC 측정 및 근육 조직 관찰 (Observation of Muscle Structure and DSC Measurement of Collagen of the Cultured and Wild Red Sea Bream and Flounder.)

  • 이경희;이영순
    • 한국식품조리과학회지
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    • 제17권6호
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    • pp.549-554
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    • 2001
  • Thermal measurements were made for connective tissues of 5 different fish muscles by using a differential scanning calorimeter(DSC), and connective tissues between muscle fibers and the cross sections of muscle fibers were observed by a light microscope. Red sea bream(cultured and wild) and flounder(cultured, cultured with obosan and wild) were used in this study. It was found that the connective tissues of cultured and frozen fish muscle required less endothermic enthalpy and the endothermic peak temperature was lower than those of wild and fresh ones when they were shrunken and denatured. Therefore, it is likely that the former are more unstable to heat than the latter. The cultured flounder fed with obosan and wild flounder which contained more collagen than cultured flounder and the wild red sea bream showed clear connective tissues between fibers. The cross-section of cultured fish muscle fiber was larger than that of wild one. From these results, collagen content and thermal properties of collagen, cross section of muscle fibers seemed to contribute to the textural difference between wild and cultured fish.

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자연산 및 양식산 조피볼락 치어의 영양학적 특성 비교 (Comparison of nutritional characteristics between wild and cultured juvenile black rockfish, Sebastes schlegeli)

  • 이해영;박민우;전임기
    • 한국수산과학회지
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    • 제33권2호
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    • pp.137-142
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    • 2000
  • 수산자원 증강을 위한 방류용 종묘로서 연안 정착성 어종인 조피볼락의 종묘성 강화와 우량종묘의 판정기법에 대한 기초적 연구를 위하여 서해안 윽상수조산, 축제식 양식산 및 자연산 조피볼락 치어에 대한 일반성분, 비만도, 간중량지수, 복강내지방, 장중량지수, 근육중량비, 일반 아미노산 함량 및 무기질 함량을 비교하였다. 수분 함량은 자연산이 양식산 (축제식 망식산과 육상수조산) 보다 높게 나타났지만 지질함량은 자연산이 가장 낮았다. 회분 함량은 자연산이 양식산(축제식 양식산과 육상수조산) 보다 높았다. 치어 전어체에서 단백질함량의 차이는 없었다. 비만도는 육상수조산이 자연산보다 높은 값을 보였지만 축제식 양식산과는 유사하였다. 간중량지수 (HSI), 복강내지방 (IPF) 및 장중량지수 (ISI)에서 육상수조산과 축제식 양식산은 차이가 없었으나 자연산보다 높은 값을 나타내었다. 근육중량비는 사육방법에 따라 차이가 없었다. 일반아미노산 총함유량은 자연산이 육상수조산보다 높았으나 축제식 양식산과는 차이가 없었다. 자연산은 asparatic acid, glutamic acid, isoleucine, leucine, Iysine, phenylalanine, threenine, valine에서 양식산 (축제식 양식산과 육상수조산) 보다 유의적으로 높았다. 무기질 함량 중 Ca, P 함량은 자연산과 육상수조 양식산은 유사하였으나, 축제식 양식산보다 유의적으로 높게 나타났다. Mg 함량은 자연산이 가장 높았으며, Mn 함량은 자연산, 육상수조산, 축제식 양식산의 순서로 나타났다. 자연산의 Zn 함량은 육상수조산과는 유사하였으나, 축제식 양식산 보다는 높게 나타났다. 전체적으로 수분과 회분 함량, asparatic acid, glutamic acid, isoleucine, leucine, lysine, phenylalanine, threonine, valine과 일반아미노산 총함유량 및 Mg 함량은 자연산이 양식산 (축제식 양식산과 육상수조산) 보다 높게 나타났으며, 지질함량, Mn 함량과 비만도, 간중량지수 (HSI), 복강내지방 (IPF) 및 장중량지수 (ISI)에 있어서는 양식산이 자연산보다 높은 값을 보였다. Ca, P 및 Zn함량은 축제식양식산에서 가장 낮게 나타났다. 그러므로 이러한 체성분 및 생물학적 특성은 조피볼락 방류용 우량종묘의 판정과 종묘성 강화의 지표로서 적용이 될 수 있을 것이다.

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자연산과 양식산 동자개(Pseudobagrus fulvidraco)의 시기에 따른 영양성분 변화 (Seasonal Variation in the Nutritional Composition of the Muscle of Wild and Cultured Korean Bullhead Pseudobagrus fulvidraco)

  • 임치원;김민아;계현진;윤나영;송미영;심길보
    • 한국수산과학회지
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    • 제49권6호
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    • pp.779-784
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    • 2016
  • We evaluated seasonal variations in the proximate, fatty acid and total amino acid compositions and mineral content of the muscles of wild and cultured Korean bullhead Pseudobagrus fulvidraco. The wild and cultured samples showed a significantly higher proportion of crude lipids than other components. Crude lipid content was highest in May in wild fish but lowest in May in cultured fish. We found no significant difference between wild and cultured samples in terms of fatty acid and total amino acid compositions and mineral content. The levels of saturated fatty acids (SFA) and polyunsaturated fatty acids (PUFA) as well as n-6/n-3, were higher in the muscles of wild fish compared with those of cultured fish. However, monounsaturated fatty acids (MUFA) levels were higher in cultured fish. Both wild and cultured fish were good sources of eicosapentaenoic acid (EPA) and docosa hexaenoic acid (DHA). In wild fish, the Mg and Zn contents were highest in August, while the Ca, P, Na, K, Fe, and Cu contents were highest in May. However, the mineral content of the cultured fish did not exhibit significant seasonal variation.

음향 텔레메트리 기법을 이용한 자연산과 양식산 감성돔의 행동특성 비교 (Comparison of behavior characteristics between wild and cultured black seabream Acanthopagrus schlegeli using acoustic telemetry)

  • 강경미;신현옥;강돈혁;김민서
    • 수산해양기술연구
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    • 제44권2호
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    • pp.141-147
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    • 2008
  • Acoustic telemetry technique is one of useful tools to get behavioral information of the free-swimming fish. In this study, we conducted acoustic telemetry using coded acoustic transmitters to compare behavior characteristics between wild and cultured black seabream Acanthopagrus schlegeli, one of target species to promote resource in the marine ranching area. Two wild fish and five cultured fish were released in the marine ranching area after tagging surgically. Three of cultured fish were domesticated using the remote acoustic conditioning system for 3 weeks before being released. Two wild fish stayed at the released point for 2 hours and 9 days, respectively. One of wild fish was found about 10.8km away from the released point after 5 months. Two cultured fish stayed at the released point for 6 days and 75 days, respectively. One of acoustic conditioned fish stayed at the released point for 131 days and then was found about 10.1km away from the released point after 25 days. Others stayed at the released point during this study period(159 days).

시중 유통 자연산 및 양식산 활어의 항생제 잔류 (Residues of Antibiotics in Wild and Cultured Fishes Collected from Coast of Korea)

  • 심길보;목종수;조미라;김풍호;이태식;김지희;조영제
    • 한국수산과학회지
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    • 제43권1호
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    • pp.12-17
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    • 2010
  • Wild and cultured fish including olive flounder, sea bass, rock bream, yellowtail, gray mullet, gizzard shad, black rockfish, red seabream and squid were collected from a fish market located on the coast of Korea, and the antibiotic content of their muscle was investigated. Tetracycline group antibiotics were not detected in the 108 individuals of 9 species of wild fish. However, oxytetracycline (OTC) and tetracycline(TC) were detected in some samples of the 111 individuals in 7 cultured live fish species. The detected ranges of OTC and TC were ND~ 0.06 and ND~ 0.03, respectively. Five different fluoroquinolone antibiotics were also tested for, but were not detected in the wild fish species. Only small amount of criprofloxacin(ND~0.029 mg/kg) were detected in a few cultured fish samples. Oxolinic acid was not detected in either wild and cultured fish samples. Results showed that even very low levels of antibiotics could be detected by the testing methods used. Antibiotics were identified in a few fish samples but levels were far below the maximum allowable limits of the Korean Food Code, and the safety of fish being sold in markets, with regard to antibiotic levels, was confirmed.

2018년 경남 양식어류에서 검출된 병원체 모니터링 (Monitoring of Pathogens Detected in Cultured Fishes of Gyeongnam in 2018)

  • 강가현;차승주
    • 한국수산과학회지
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    • 제52권5호
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    • pp.539-546
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    • 2019
  • The major cultured marine fishes in sea off the coast Gyeongsangnam-do Province, South Korea, were assessed and included 9.3% rockfish Sebastes schlegelii, 7.8% red seabream Pagrus major, and 2.1% rock bream Oplegnathus fasciatus. The number of insurance payments related to disease mortality in cultured fish in 2017 was fourfold that in 2016. Economic loss in aquaculture due to disease in cultured fish is high and represents an important inhibitory factor affecting marine fishery productivity. In 2018, diseases led to severe production losses in several aquaculture species: 40.0% in rockfish, 11.4% in olive flounder Paralichthys olivaceus, 10.0% in filefish Thamnaconus modestus, and 9.3% in red seabream. Fish-parasitic pathogens such as Microcotyle sebastis, Alella spp., and Dactylogyrus spp. enter mainly via the gills and skin surface. Among bacterial pathogens, Vibrio species were most common, with Vibrio harveyi being the dominant species causing infections in these fishes. The bacterium Lactococcus garvieae is thought to exhibit host specificity in fish. The fish species in the present study exhibited a higher tendency for infection by heterologous pathogens than by a single pathogen; therefore, it is necessary to devise new strategies for treating diseases in cultured fish.

천연산 및 양식산 뱀장어, 복어, 가물치의 맛 성분에 대한 연구 (Comparison of The Taste Compounds of Wild and Cultured Eel, Puffer and Snake head)

  • 김희연;신재욱;심규창;박희옥;김현숙;김상무;조재선;장영미
    • 한국식품과학회지
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    • 제32권5호
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    • pp.1058-1067
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    • 2000
  • In this study, eel, puffer and snake head fish, which are widely taken and highly valued for processing into baked fish, soup or fish juice were studied by classifying them into wild fish and cultured fish, and evaluated in terms of taste. The samples were gathered in the area including Kimhae, Samchonpo and Haman in Kyungsangnam-do, Kangsu-Gu in Pusan and Bukcheju-Gun in Cheju-do. Proximate compositions, the content of nucleotides and their related compounds, total and free amino acids, organic acids and fatty acids of the fishes were analysed. Generally, as for the compositions, wild fish had a higher crude fat content and a lower moisture content as compared with cultured fish, while there was no great difference between them in terms of crude protein and ash contents. Nucleotides and their related compounds including ATP, ADP, AMP, IMP, HxR, Hx were detected, and the amounts of which were nearly the same with respect to the growth conditions. IMP content was high in all of the samples, while ATP content was extremely low. Total 17 amino acids were detected from the samples, and most of the samples had high contents of glutamic acid, aspartic acid, lysine, leucine, glycine, alanine and arginine, and low contents of cystein, isoleucine and methionine. As for the other amino acids, generally same level of contents were detected for each samples. In cases of eel and snake head fish, the wild fish had higher total amino acid contents in comparison with cultured fish. And the result to the contrary was obtained for the case of puffer. Sample fishes had nearly the same compose distribution of free amino acid though the contents of which were a little different according to the samples. Each sample had high contents of taurine, hydroxyproline, glutamic acid, glycine, cystathionine, ${\beta}-aminoisobutyric$ acid and lysine. Total organic acid contents of cultured fish was higher than that of wild fish. All fishes commonly had high contents of lactic acid, iso-valeric acid, oxalic acid and fumaric acid. High levels of $C_{16:0},\;C_{16:1},\;C_{18:1(cis)},\;C_{18:3},\;and\;C_{22:6}$ were shown in all of the samples and ${\omega}-3$ polyunsaturated fatty acid content of cultured fish was higher than that of wild fish, and as for the essential fatty acid, wild fish has higher content in comparison with cultured fish.

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