• Journal of Photoscience
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• v.6 no.2
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• pp.77-83
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• 1999

Calcium has a variety of functions in neuron and muscle cells and blood clotting, especially in the visual system where dark adapted rods cotransport with Na$\^$+/ into the cell. An influx of Ca$\^$++/ flows out of the cell through the Na$\^$+/-Ca$\^$++/ exchanger. By using a modified Using chamber in order to bring in vivo environment close, we have known that Ca$\^$++/ blocks the activity of guanylate cyclase, in consequence, having an effect on the amplitude of electroretinogram (ERG). We have measured the Ca$\^$++/, K$\^$+/, and Na$\^$+/ concentration in dark and light adapted bullfrog＇s (Rana catesbeiana) vitreous humor. The calcium concentration of the light adapted bullfrog＇s vitreous humor was higher than that of the dark adapted bullfrog＇s vitreous humor This means that ion activity between the photoreceptor and vitreous humor side is light dependent and we have found that a Ca$\^$++/ channel and Ca$\^$++/K$\^$+/ exchanger exist in the vitreous humor side. Taken together permeability of Ca$\^$++/, K$\^$+/ and K$\^$+/ ion internal limiting membrane faced in the vitreous humor side has light-dependent activity during the illumination.

• Asian-Australasian Journal of Animal Sciences
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• v.20 no.7
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• pp.1127-1134
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• 2007

Gels were made from surimi-like pork (SLP) made from muscles obtained at 1, 24 and 72 h post-mortem. The SLP from pre-rigor muscle had higher pH and moisture percentage compared to in- or post-rigor muscles. Also, SLP from pre-rigor muscle showed higher concentration of water-soluble protein that was washed out during the process. Gel from post-rigor muscle exhibited higher a* and b* value, and also resulted in higher Chroma and lower hue values. The dark color of gel from post-rigor muscle was related to higher concentration of sarcoplasmic protein in SLP and denser structure in the gel matrix. SDS-PAGE showed higher intensity of the phosphorylase in the sarcoplasmic protein fraction from pre-rigor muscle. Gel from post-rigor muscle showed higher hardness and sensory firmness, and the greater firmness was related to higher concentration of protein in SLP, and a compact network with smaller pockets in the gel matrix.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.43 no.1
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• pp.6-11
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• 2010

Chub and blue mackerels are popular fish resources in Korea, but little is known about each biochemical characters of different anatomical regions. To investigate biochemical characters of chub and blue mackerels, three ordinary muscle regions were identified by their fin position; namely anterior, median, posterior. In addition, red muscle, as a dark muscle, was obtained from beneath the lateral line to compare with ordinary muscles. Proximate and lipid-class compositions did not show any discernible trends in the different anatomical ordinary muscles from mackerel of the same kind, while significant differences between ordinary and red muscles in the same mackerel, or between chub and blue mackerels, were observed. Red muscles from both mackerels had higher levels in lipids with higher neutral lipid class compared with ordinary muscles. The major difference between chub and blue mackerels was the levels of lipids and neural lipid class, indicating that all muscles from chub mackerel showed higher levels of neural lipids compared with those of blue mackerel (P<0.05). Fatty acid compositions showed that the percentage of polyunsaturated fatty acids (PUFA), especially docosahexaenoic acid (DHA, 22:6n-3), in median and posterior was higher compared with anterior muscle from both mackerels. When compared with chub mackerel, blue mackerel showed higher percentage of DHA in all muscle regions. In amino acid analysis, taurine concentration was much higher in the red muscle than in the ordinary muscles. But levels of histamine, glutamic acid, leucine and lysine were higher in the ordinary muscles. Our results indicated that chub mackerel contained more lipids than blue mackerel and that red muscle had higher levels of neural lipid and taurine compared to ordinary muscles.

• Applied Microscopy
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• v.22 no.1
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• pp.128-142
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• 1992

Ultrastructure of the poison secreting organ in the spiders, Agelena limbata Thorell and Nephila clavata L. Koch were studied using scanning and transmission electron microscopes. The venom glands located its secretory sac portion in cephalothorax and excretory duct in the fang of chelicera are one pair of simple alveolar glands composed of three kinds of basic tissues-outer spiral musculature, middle myoepithelium and inner glandular epithelium. The muscle cells of the venom gland junctioned with the motor nerve endings at neuromuscular contact area are composed of smooth muscle fibers, whereas the myoepithelial cells between the musculature and inner glandular epithelium have compact collagenous fibers within the cytoplasm. The glandular epithelial cells which arranged along the concentrical location are subdivided into basal light cells and apical dark cells according to electron densities of their cytoplasms.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.13 no.1
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• pp.15-22
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• 1980

It has been well known that histamine is presumably the causative material of an outbreak of allergy-like food Poisoning from eating of the meat of dark-fleshed fishes. The present paper was conducted to elucidate the changes in histamine content in the muscle of the dark-fleshed fishes, such as, common mackerel, Scomber japonicus, gizzard-shad, Konosirus punctatus and small sardine, Sardinops melanosticta, under different condition of storage and process. In general, the formation of histamine was markedly different depending upon the kind of fish and the storage temperature. The highest value of the amount of histamine was observed in common mackerel showing thirty folds of gizzard-shad, and gizzard-shad showed the lowest value. Referring to temperature, the formation of histamine at $10^{\circ}C$ was observed more rapid than that of at $25^{\circ}C$. According to the each products, the higher value observed in the sample of sun dried, and those of salted and hot-air dried were similar and boiled-dried of small sardine Was observed the lower value.

• Journal of Environmental Science International
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• v.21 no.2
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• pp.233-240
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• 2012

In this study, the alkiline water washing condition of mackerel(Scomber japonicus) dark meat was investigated to improve processing conditions of red muscle fish meat paste heating gel. Chemical alkaline water(CWM) and electrolytic alkiline water(EWM, pH 12) were used for washing the mackerel raw meat. Washed meats were minced with 2.5% salt and heated at $90^{\circ}C$/15 min to testing texture profile analysis. Moisture of CWM and EWM was increased with both washing times(p<0.05). Crude lipids and protiens were decreased with washing times. Lightness of chemical alkaline water washed mackerel heated paste gel(CWHPG) was higher than electrolytic alkaline water washed mackerel heated paste gel(EWHPG). Redness and yellowness were more decreased than control meats. Jelly strength of CWHPG and EWHPG was not increased more than 2 times wased meat and was increased with protein decrease. Texture profile analysis, max force1 of CWHPG and EWHPG was higher hardeness than the control meat except gel strains. From these results, it could be suggested that electric alkialine water washing is also effective in advance the red meat paste heating gel process of kamaboko industry.

• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.4
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• pp.444-450
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• 1984

Effects of muscle extracts of five species of fish and shell-fish, mackerel, jack mackerel, yellow corvenia, shrimp and baby-neck clam, on lipid oxidation were investigated using a model system consisting of methyl linoleate absorbed in micro crystalline cellulose and extracts of fishes. Ethanol extracts of both mackerel and jack mackerel apparently showed inhibitory effect on the oxidation of methyl linoleate, while the extract of yellow corvenia, and baby-neck clam showed a slight catalyzed effect on contrary. The ethanol extract of shrimp, however, revealed no effect on the oxidation of methyl linoleate. When the ethanol extracts were dialyzed, the outer fractions of dark fleshed fish had a strong inhibitory effect on the oxidation of methyl linoleate, while the inner fractions did not. The outer fraction of yellow corvenia showed catalyzed effect, but the inner fraction inhibited the oxidation slightly. The outer fraction of shrimp had a strong inhibitory action, but the inner fraction showed no effect. The methanol-water fraction of chloroform-methanol extract of shrimp showed a quite strong inhibitory effect on the oxidation, whereas that of four other samples did the same levels of effect as ethanol extracts.

• Fisheries and Aquatic Sciences
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• v.25 no.1
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• pp.31-39
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• 2022

To clarify the factors influencing the physical properties of fish after heat treatments, we investigated changes in the properties of proteins in the dorsal ordinary and dark muscle of yellowtail (Seriola quinqueradiata) heated under different conditions commonly used for the purposes of food hygiene. High-temperature/short-time heating (85℃ for 90 s and 75℃ for 60 s) affected the protein solubility more than low-temperature/long-time heating (63℃ for 30 min). Sodium dodecyl sulphate-polyacrylamide gel electrophoresis and differential scanning calorimetry showed that low-temperature/long-time heating reduced the degree of actin denaturation in fish compared with that by other heating conditions. In addition, collagen solubility was enhanced with low-temperature/long-time heating. Therefore, these results suggest that differences in the degree of actin and collagen denaturation are responsible for the enhanced meat tenderness and diminished meat shrinkage, resulting from low-temperature/long-time heating.

• Korean Journal of Food Science and Technology
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• v.18 no.3
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• pp.245-248
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• 1986

The seasonal variation in lipid contents and fatty acid composition in the muscle of sardine, Sardinops melanosticta, caught between April, 1985 and March, 1986 was studied. The lipid contents in the muscle varied remarkably from 5.2 to 17.2% for the whole muscle, from 1.6 to 8.4% for the white muscle and from 8.8 to 20.8% for the dark muscle through the sampling periods. The lipid contents in the sardine muscle showed the lowest value in January, and the highest value in July, and the major fatty acids in the muscle were 16:0, 18:1, 20:5 and 22:6. The seasonal variation in fatty acids of sardine showed a tendency of high levels of polyenes such as 20:5 and 22:6 and low levels of saturates and monoenes such as 16:0 and 18:1 during the season of low lipid, while that showed the high levels of saturates and monoenes, and the low levels of polyenes during the season of high lipid.

• Journal of the Korean Society of Food Science and Nutrition
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• v.17 no.1
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• pp.33-41
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• 1988

Estimation of fish freshness is very important in food industries. it was estimated from the concentration of nucleotides. ammonia, amines and volatile acids in fish meat. Changes in the K-values of 12 species of fish were observed during storage at $0^{\circ}C$. The range of differences in the K-value-increasing rate of chilled fish muscle among fish species might be wider for white-fleshed fishes than for dark- fleshed fishes. As to the 12 species of fish examined. the coefficient of correlation between them was calculated to be 0.77. The fish muscle will he contained an effective inhibitor of IMP-degrading enzymatic activity.