• Journal of the Korean Society of Costume
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• v.38
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• pp.359-368
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• 1998

Bee-chy is the name of a bird as well as of a jade. This study is about Bee-chy-mo which only Royalty had used in the Shilla period. Bee-chy is a bird which belongs to Alcedinid-ae, and is called as“Ruddy Kingfish”,“Black-capped Kignfish”,“Common Kingfish”. It is distributed all over the world only except for the South Pole. The colors of Black-capped Kingfish and Common Kingfish's feathers are bright green or deep blue. The feather was so beautiful that people already used it in ancient China. Feather garments as well as decorations with Kingfish feathers were popularized in Tang period. Bee-chy-mo was used by attaching Kingfish feathers to decorations or weaving clothes with Kingfish feathers.

• Development and Reproduction
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• v.20 no.2
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• pp.119-125
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• 2016

This study describes results on sexual maturation and characteristics of natural spawned eggs to develop a method for the production of stable, healthy fertilized eggs from captive-reared yellowtail kingfish, Seriola lalandi. A total of 59 yellowtail kingfish were captured off the coast of Jeju Island, after which the broodstock was cultured in indoor culture tank ($100m^3$) until they were 6.1-14.9 kg in body weight. As part of the rearing management for induced sex maturation, the intensity of illumination was maintained at 130 lux. The photoperiod (light/dark; L/D) was set to a 12 L/12 D from October 2013 to January 2014, and 15 L/9 D from February 2014 to June 2014. Feeds comprised mainly EP (Extruded Pellets), with squid cuttlefish added for improvement of egg quality, and was given from April to June 2014. The first spawning of yellowtail kingfish occurred in May 3, 2014, at a water temperature of $17.0^{\circ}C$. Spawning continued until June 12, 2014, with the water temperature set at $20.5^{\circ}C$. Time of spawning was 26 times at this period. The total number of eggs that spawned during the spawning period was $4,449{\times}10^3$. The buoyant rate of spawning eggs and fertilization rate of buoyant eggs during the spawned period were 76.1% and 100%, respectively. The diameters of the egg and oil globule were $1.388{\pm}0.041mm$ and $0.378{\pm}0.029mm$, respectively, which was higher in early eggs than in those from late during the spawned period.

• Korean Journal of Food Science and Technology
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• v.30 no.6
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• pp.1345-1349
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• 1998

The flavor constituents and functionality of small kingfish were studied as affected by two stage enzyme hydrolysis (TSEH). Total free amino acid contents in water extract, autolytic extract and TSEH of small kingfish were 541.3 mg%, 8,245.3 mg% and 6,636.6 mg%, respectively. Major free amino acids in TSEH were hydroxyproline, glutamic acid, proline, leucine, phenylalanine, lysine, arginine. As for nucleotides and other bases, IMP, TMAO and total creatinine were principal components in TSEH. And the major inorganic ions in TSEH were Na, K, P, Cl and $PO_{4}$. Also TSEH of small kingfish revealed very higher Angiotensin-I converting enzyme inhibition effect than those of water and autolytic extract.

• Korean Journal of Food Science and Technology
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• v.30 no.6
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• pp.1339-1344
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• 1998

To develop natural flavoring substances, optimal hydrolysis conditions for two stage enzyme hydrolysates (TSEH) using small kingfish (Maegari) were investigated. The optimal conditions for TSEH were revealed in temperature at $50^{\circ}C$ for 3 hours digestion with alcalase (Aroase AP-10, pH 8.0) at the 1st stage and 2 hours digestion at $45^{\circ}C$ with neutrase (Pandidase NP-2, pH 6.0) at the 2nd stage. From the results in quality tests of water extracts, autolytic extracts and 4 kinds of enzyme hydrolysates, TSEH processing method was superior to other methods on the aspects of yield, nitrogen contents, taste such as umami intensity and inhibition of off-flavor formation, and transparency of extracts. We may conclude that TSEH from small kingfish was more flavorable compared with the conventional seasoning materials, it could be utilized as the seasoning substances for fisheries processing.

• Development and Reproduction
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• v.20 no.2
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• pp.109-118
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• 2016

This study monitored the morphological development of embryo, larvae and juvenile yellowtail kingfish, Seriola lalandi, for their aquaculture. The fertilized eggs obtained by natural spawning were spherical shape and buoyant. Fertilized eggs were transparent and had one oil globule in the yolk, with an egg diameter of $1.35{\pm}0.04mm$ and an oil globule diameter of $0.32{\pm}0.02mm$. The fertilized eggs hatched 67-75 h after fertilization in water at $20{\pm}0.5^{\circ}C$. The total length (TL) of the hatched larvae was $3.62{\pm}0.16mm$. During hatching, the larvae, with their mouth and anus not yet opened. The yolk was completely absorbed 3 days after hatching (DAH), while the TL of post-larvae was $4.72{\pm}0.07mm$. At 40 DAH, the juveniles had grown to $30.44{\pm}4.07mm$ in TL, body depth increased, the body color changed to a black, yellow, and light gray-blue color, and 3-4 vertical stripes appeared. At 45 DAH, the juveniles were $38.67{\pm}5.65mm$ in TL and $10.10{\pm}0.94mm$ in body depth. The fish were green with a light orange color, with 7 faint green-brown stripes on the sides of their body. At 87 DAH, the juveniles had grown to 236.11 mm in TL, 217.68 mm in fork length, and 136.5 g in weight. The fish resembled their adult form, with a light yellow-green body color, loss of the pattern on the sides of their body, and a yellow coloration at the tip of the caudal fin.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.29 no.2
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• pp.197-207
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• 1996

The proportion of log-associated school catches by Korean tuna purse seiners in the western Pacific has shown a declining trend until recent years. During the period $1990\~1995$, log-associated school catches contributed $34.6\%$ to the total Korean tuna purse seine catch, representing quite a low level compared to the early phase of the purse seine fishery. Species compositions of both log-associated and free-school catches showed that skipjack, Katswonus pelamis, was dominant species and yellowfin, Thunnus albacares, followed, with the small amount of bigeye tunas, T. obesus, Yellowfin proportion was higher in free-school catches than in log-associated school catches. Log-associated school catches monitored during the scientific observation period were made of $60\%$ skipjack, $38\%$ yellowfin, and $2\%$ bigeye tunas, indicating the low skipjack and high yellowfin proportion compared with historical fisheries data based on logbooks. A total of 11 by-catch species were identified, of which sharks occurred together with tunas in all sets and yellowtail kingfish was the most abundant by-catch species. From the length distribution it was found that small yellowfin less than 70 cm mainly distributed around floating objects.

• Journal of the Korean Society of Food Science and Nutrition
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• v.15 no.1
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• pp.56-62
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• 1986

Marine fishes, sardine(Sardinops melanosticta), scad kingfish(Caranx equula), horse mackerel(Trachurus japonicus) and file fish(Navodon modestus), were stored for fifty days with partial freezing at$-3.5^{\circ}C$. During the storage, the changes in microflora and volatile nitrogen content was investigated. The fishes exhibited $10^4\;to\;10^6$ of bacterial cells per square centimeter of their skin just before they were submitted to the storage. The bacterial cell number was increased as $10^6\;to\;10^8$ cells as the storage time passed over twenty-two days. Offensive odor which is typical in the spoilage of fishes became strong as increase the bacterial cell numbe. The major isolates among the three hundred strains of bacteria isolated from the fish skins were identified as Pseudomonas I/II, III/IV-H, Vibrio and Moraxella. The same was found in the spoiled fishes, however, Pseudomonas I/II, was predominant on contrast to that of fresh fishes. Pseudomonas III/IV-NH, Flavobacterium, Cytophaga and Micrococcus were also found in early period of storage, but they disappeared as the progress of storage. Nine per cent of isolates were unidentified.