• Korean Journal of Fisheries and Aquatic Sciences
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• v.15 no.2
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• pp.111-116
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• 1982

For the effective utilization of the fish resources in coastal regions, investigations on processing conditions of frozen-dried product, quality stability of the Product during storage, and utilization as a food material were carried out with the filefish, Navoden modestus. The processing condition was determined with the moisture content and texture of the product. The duality of the product was evaluated on chemical composition, rehydration capacity, TBA value, browning, omission test and sensory score. The conditions for the processing of frozen-dried filefish under the conditions of freezing temperature at $-10^{\circ}C$ and forced air thawing at $56{\pm}2^{\circ}C$ with a velocity of 1 m/sec were as follows : freezing temperature, $-10^{\circ}C$ : freezing time, 10 hours; thawing time, 2 hours ; and repeated number of freezing and thawing, 5 times. The yield, the condition of moisture and protein were $10.2\%,\;23.6\%\;and\;70.6\%$, respectively. The frozen-dried product packed with air and stored at room temperature showed no remarkable changes in TBA value, rehydration capacity, browning during the storage period of 90days. The frozen-dried filefish showed no remarkable differences in the taste, odor and texture, comparing with frozen-dried Alaska pollack on the market.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.14 no.1
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• pp.15-23
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• 1981

Protein compositions of filefish (Navoden modestus) skeletal muscle and their changes in postmortem with reference to freshness kept at $0^{\circ}C$ were investigated. The muscle protein was approximately composed of $31\%\;sarcoplasmic,\;55\%$ myofibrillar, $10\%$residual intracellular, and $4\%$stroma protein. The sarcoplasmic and myofibrillar protein decreased while the residual intracellular protein increased with the decline of freshness during post-mortem lapse. In the analysis of electrophoretograms and its densitograms, the myofibrillar protein resembled to other fishes in protein composition: $70\%$ actin and myosin, $20\%$ regulatory proteins, and $10\%$ unknown proteins. And most of the residual intracellular protein was estimated as myofibrillar protein. Troponin T, troponin C and myosin light chain 2 of the myofibrillar protein constituents were decreased during storage. Amino acid composition of the protein from the at-death muscla was similar to those of other fishes except that tryptophan and sulfur-containing amino acids were scant. Proline and cysteine were remarkably decreased whereas leucine, isoleucine and phenylalanine were slightly increased in the protein from the muscle lapsed of 18 days. In free amino acid composition, alanine, glycine, lysine, and especially taurine were rich in the at-death muscle. The muscle lapsed of 18 days showed an increase of taurine, histidine, valine and methionine, and a decrease of lysine, arginine, aspartic acid, threonine, leucine, and isoleucine.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.3
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• pp.453-458
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• 1994

The nutrient content and protein quality of Giant snalil (Acchatina ) meats (white, yellow, and gray) were determined for fresh and processed products. Fresh snail meats contained 81~82% moisture, 11~14% protein, 0.9~1.3% fat, and 1.2-1.4% ash. Proximate composition of fresh meat varied (p<0.05) with meat colour and gray meat had the lowest protein and highest ash content among samples. The major minerals of fresh snail meats were calcium (318~570mg%), potassium (170~190mg%), and magnesium (74~103mg%).Gray meat showed the higher calcium and lower sodium level than the other snail meats. No differences were found between fresh snail meats on amino acid profile, and total essential amino acid was 46% of total amino acids in all snail meats. In vitro protein digestibility of fresh snail meats were ranged from 76 to 81% which were lower than that of marine moulusks. Processing resulted in some increase(1.7~5.7%) in protein digestibility but no differences were found in C-PER after processing. The 25% saline water extractable mucous materials from fresh snail meat influenced in decreasing digestibility of other protein sources from 2% (casein) to 11% (filefish protein).

• Development and Reproduction
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• v.11 no.3
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• pp.227-233
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• 2007

The milt properties of filefish(Thamnaconus modestus) included physical properties of sperm and biochemical properties of seminal plasma. The physical properties of milt were $0.3{\pm}0.1\;mL{\cdot}fish^{-1}$ in sperm volume, $2.6{\pm}0.1{\times}10^7\;spermatozoa{\cdotg}mL^{-1}$ in sperm concentration and $73.3{\pm}6.7$ in spermatocrit. The biochemical properties of seminal plasma contained $9.8{\pm}0.9\;mmol{\cdot}L^{-1}$ potassium, $164.0{\pm}4.0\;mmol{\cdot}L^{-1}$ sodium, $151.0{\pm}1.2\;mmol{\cdot}L^{-1}$ chloride, $14.9{\pm}0.6\;mg{\cdot}dL^{-1}$ calcium, $7.2{\pm}0.1\;mg{\cdot}dL^{-1}$ magnesium, $1.0\;mg{\cdot}dL^{-1}$ glucose, $0.1\;g{\cdot}dL^{-1}$ total protein and $1.0\;mg{\cdot}dL^{-1}$ total lipid. The osmolality and pH of seminal plasma were $322.8{\pm}2.8\;mOsmol{\cdot}kg^{-1}$ and $7.7{\pm}0.1$, respectively. The spermatozoon of filefish consisted of three parts: head without acrosome, mid-piece with five mitochondria and flagellum with "9+2" pattern. The head of spermatozoon in longitudinal section was horseshoe-shaped, and $1.3{\sim}1.6\;{\mu}m$ long and $1.0{\sim}1.3\;{\mu}m$ wide.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.20 no.6
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• pp.582-590
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• 1987

Plasteins were synthesized from a peptic filefish protein hydrolysate by papain, $\alpha-chymotrypsin$ and protease(from Streptomyces griceus) under the optimum conditions of previous paper. L-glutamic acid diethylester and L-leucine ethylester were incorporated into plastein during the plastein reaction by papain. The structural changes of freeze-dried filefish meat, peptic hydrolysate, FPC and plasteins were observed by Scanning Electron Microscopy(SEM). The functional properties of plasteins also were measured. The solubility of plasteins was higher than that of FPC and the Glu-plastein had $95\%$ solubility in the range of pH 3-10. The dispersibility of Glu-plastein and protease plastein was similar to that of egg albumin, but those of the other plasteins were lower. The water holding capacity of plasteins was lower than that of egg albumin and C. Lipid absorption of Leu-plastein was tile highest, holding 1.80 ml/g, and that of the other plasteins was similar to that of egg albumin. The emulsifying activity of Leu-plastein was the highest, holding $61.2\%$, and that of Glu-plastein was the lowest, holding $50.7\%$. The emulsifying stability of plasteins was similar to that of the emulsifying activity. The emulsifying capacity of Leu-plastein was 384 ml/g(the highest), but that of Glu-plastein and $\alpha-chymotrypsin$ plastein was 248 ml/g(the lowest). The Leu-plastein shelved the highest foaming capacity, $373\%$. The foaming capacity of other plasteins was higher than that of egg albumin. The foaming stability of plasteins was superior to that of egg albumin. The viscosity of plasteins was lower than that of egg albumin. The microstructure of $\alpha-chymotrypsin$ plastein by SEM wassimilar to that of papain plastein, but other plasteins showed differences in their microstructure. The microstructure of Glu-plastein had a smooth shape.

• Korean Journal of Food Science and Technology
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• v.15 no.3
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• pp.269-276
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• 1983

Experiments were performed to study the rheological and baking properties of bread fortified with various amounts of filefish protein concentrate (FPC). Doughs were prepared from mixtures containing wheat flour and 5,10,15 and 20% of FPC. Standard methods were used to evaluate the rheology of doughs and characteristics of bread. The results were as follows. 1. The water absorption of the fortified doughs increased as FPC increased. FPC caused an increase in development time and stability as measured by Farinograph. 2. In the extensigraph test, FPC yielded a decrease in extensibility and an increase in resistance to extension. 3. Baking tests demonstrated that addition of FPC decreased the volume of loaf and made the crumb darker and coarser. 4. Additional tests were made to examine effect of sodium stearoyl lactylate (SSL) added at 0.25, 0.50, 1.00 and 2.00% on doughs containing 10% headed & gutted FPC. The most appropriate amount of SSL as an additive was 0.5%. 5. In the farinograph, adding 0.5% SSL could delay dough development time and greatly increase stability. 6. When 0.5% SSL was added on doughs containing 5,10,15 and 20% headed & gutted FPC, baking quality was greatly improved. The breads containing up to 10% were acceptable by the addition of SSL, but not in higher level of FPC. 7. The results of sensory evaluations of bread showed that the color, texture and taste of bread containing 5% whole FPC and 5, 10% headed & gutted FPC were reasonably gacceptable.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.14 no.1
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• pp.43-46
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• 1981

The ratio of the eatable flesh taken from the filefish and its chemical components were investigated from March 1980 to February 1981 and the results are as follows :1. The ratio of the eatable flesh taken from the fish was low during March to June and high during July to December. 2. The moisture content was $81.4-82.0\%$ during March to June, $77.5-80.1\%$ during July to December and $79.4-81.4\%$ during January to February. 3. The protein content was $15.4-15.7\%$ during March to June, $17.0-19.9\%$ during July to December and $16.1-17.0\%$ during January to February. 4. The Lipid content was $0.31-0.41\%$ during March to January, $0.46-0.84\%$ during July to January and $0.43\%$ during February. 5. The carbohydrate content was $0.3-0.4\%$ during March to July, $0.5-0.7\%$ during August to January and $0.3\%$ during February. In conclusion, the ratios of the eatable flesh taken from the filefish and its protein content were highest during July to December in one year.

• Journal of the Korean Home Economics Association
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• v.26 no.3
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• pp.53-68
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• 1988

This article concerned with the nutritional status and the taste of the lunch box of 311 middle school girls in Kwangju City from May 18 to June 12 in 1987. The purpose of this research was making materials to show direction of the education about nutrition by checking relationships among the nutritional status for the lunch box, the taste of food and the environmental factors. The results observed in the study were as follows: 1. The intake of nutrition from the lunch box and the ratio between the recommended dietary allowance and the contained nutrients in the lunch box as follows. Calorie(603 Kcal, 78.6%), protein (21.7g, 93.1%) Animal protein (10.3g, 132.1%) calcium (151.7 g, 56.9%) Ferrum 93.1 mg, 51.7%), Vitamin a (129.3 RE, 55.4%) Vitamin B1 (0.29 mg, 72.5%), Vitamin B (0.26 mg, 55.3%) Niacin (4.7 mg, 94.0%), Vitamin C 913.2 mg, 79.0%). Except animal protein, all the recommended dietary allowance. 2. According to the intake of calorie, the ratio of taken carbohydrate, protein and fat was 77.7 : 15.5 : 6.8. The intake of protein was desirable but most of calorie depended on carbohydrate. Among the total intake of protein, the ratio of animal protein was 47.5%, which was a high rate. 3. Most of calorie (75%), was taken from staples, protein (41.5%), vitamin B1 (48.3%) were taken at the same rate from staples and side dishes. Most of fat, calcium, ferrum, vitamin A, vitamin B, and vitamin C, was taken from side dishes. 4. In taking among the five basic food groups, proportion of the grain fourth food group was the highest, light color vegetable the third food groups, proportion of the grain fourth food group was the highest, light color vegetable the third food group was second, and Calcium food the second food group was the lowest. 5. As the staples, students liked tchajangmyon, mandu and ttokkuk as written order. They disliked Kongbap and Patpap. As the side dishes for the lunch box, they liked kimchi, ham, sausage, cuttlefish, dried slices of filefish, eggs and green seaweed as written order. As a side dishes they liked Laver, Cucumber, Squid, lettuce, Potatoes. They disliked pork fat, cow's intestines, cow's liver, Crussian carp, pickled fish. The favorite snack was fruits, ice cream, hamburger, Chocolate and milk. 6. In taking condition of the principal food, rice rate (65.6%) was the most, and mixed food was 5 or 10%. 7. Favorite cooking was frying, roasting and kimch. But disagreeable cooking was pickling. 8. Favorite food was what was pungent but disagreeable food was what was salty. 9. the higher parents educational background was, the higher their income was. Also the more various the information about the nutrition was, the better the intake of nutrition was. 10. The preference tendency influenced in choosing the side dish of the Lunch box. The higher the preference tendency of the girl students became, the better their nutrition condition became.

• Korean Journal of Ichthyology
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• v.21 no.3
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• pp.149-157
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• 2009

Larvae and juveniles of the filefish Thamnaconus modestus were reared for 64 days after hatching (DAH) in order to determine the activity of four enzymes (trypsin, pepsin-like enzyme, lipase, amylase) during ontogeny. Larvae were fed on rotifer Brachionus plicatilis from 2 to 26 DAH, Artemia nauplii from 10 to 64 DAH, and then gradually changed to pelleted feed from 40 DAH. Temperature was kept between $21.5{\sim}24.2^{\circ}C$ Activity of trypsin and lipase was found in larvae 4 DAH ($6.0{\pm}1.4unit$) and 6 DAH ($4.5{\pm}1.4unit$), respectively. The evolution of activity in both enzymes showed a profile marked by drastic increases between late larval and early juvenile stages. Pepsin-like enzyme activity was found at 10 DAH and drastically increased from 28 DAH, corresponding with the early juvenile stage of T. modestus. Interestingly, developmental changes in the pepsin-like enzyme activity coincided well with increases in the number of gastric glands. Amylase activity was found at 10 DAH and was maintained at a low level up to 28 DAH, followed by a drastic increase from 28 DAH to 40 DAH. It might be concluded that a drastic increase in trypsin and pepsin-like enzyme activities, and a corresponding increase in the number of gastric glands reflects a higher somatic growth of T. modestus during the early juvenile period.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.15 no.4
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• pp.271-282
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• 1982

The browning development, mainly through the Maillard reaction, occurring in the dried fish meat products during storage causes reduction of the nutritional value due to the loss of the essential amino acid such as available lysine as well as off -flavor resulting in the deterioration of the food quality thus shortening the shelflife. In the work, the changes in the amount of available lysine, extractable nitrogenous compounds (nonprotein-N, amino-N, trimethylamine oxide, trimethylamine, and free lysine) and development of browning were measured to assess the relationship between the shelflife and the quality loss in dried filefish under the steady state conditions (35,45, and $55^{\circ}C;a_{w}'s$ of 0.44 0.52, 0.65 and 0.75 at each temperature) and fluctuating temperature condition of $35/55^{\circ}C$ will. alternating 7 day periods at each water activity. The results indicated that the amount of available lysine and extractable nitrogenous compounds except TMA decreased rapidly with increasing temperatures and water activities while the rate of available lysine and extractable nitrogenous compounds must be involved in the initial stage of brown pigment formation. The available lysine loss of the dried filefish products stored under the fluctuating temperature conditions was greater than that stored under its fixed mean temperature, $45^{\circ}C$. The activation energies for lysine loss obtained from the Arrhenius plot ranged 6.9 to 4.4 Kcal/mol and $Q_{10}$ values at $40^{\circ}C$ were 1.4 to 1.2. The values for browning were 15.7 to 14.4 Kcal/mol and 2.2 to 2.0 respectively. Shelf-life, defined as the time to reach 0.15 O. D./g solid or the limit of off-color deterioration by browning reaction, was extented longer than the halflife of Iysine loss, actually corresponding $75\%$ loss of available lysine. This suggested that the halflife of lysine loss might not be adequate to assess the shelf-life of the food system with high potential of protein, nonproteinous nitrogen compounds, and lipids.