• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.38 no.5
• /
• pp.281-285
• /
• 2005

Raw meat of mackerel (Scomber japonicus) was salted by refined, sun-dried, bamboo, and KC1-added bamboo salts. Antimutagenic activity on N-methyl-N'-nitro-N-nitrosoguanidine (MNNG) in Ames test and growth inhibitory effects of AGS human gastric and HT-29 human colon adenocarcinoma cells were investigated using methanol extracts of the salted mackerels. Mackerel salted sun-dried, bamboo, and KC1-added bamboo salts used increased the antimutagenic activities against MNNG, however, the sample treated with refined salt reduced the antimutagenic activity. Inhibitory effects of the salted-mackerels on the growth of human cancer cells were increased as dose dependent pattern. Mackerel salted with refined salt activated the growth of AGS human gastric adenocarcinoma cells, but mackerel salted with sun-dried, bamboo, and KC1-added bamboo salts kept or increased anticancer effect compared to the raw mackerel. Mackerel salted with KC1-added bamboo salt led to the highest antimutagenic and anticancer activities. These results suggest that antimutagenic and anticancer effects of mackerel during manufacturing of the salted-mackerel could be enhanced by using different kind of salts such as bamboo, or KC1-added bamboo salts.

• The Magazine of the Society of Air-Conditioning and Refrigerating Engineers of Korea
• /
• v.9 no.2
• /
• pp.111-117
• /
• 1980

The optimum methods of transport of fresh mackerel caught at korean coast and neighboring sea were investigated. The quality of mackerel after 3 day-stored with ice showed that the freshness were still kept. The temperature fluctuation of mackerel during transport with ice from Busan to Seoul indicated below $5^{\circ}C$, recommended by I.I.R. Heat loss of iced mackerel in transit was calculated and converted into ice weight in case of cargo truck and insulated truck. It was assumed that the semi-dressed mackerels were more effective and economic than the round ones during transport.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.38 no.6
• /
• pp.780-786
• /
• 2009

To develop a novel application for roasted ground coffee residue, hot water extract of roasted ground coffee residue was used in manufacturing salted mackerels. First, DPPH radical scavenging effect of roasted ground coffee residue extract was measured. As a result, roasted ground coffee residue extract showed high activity of about 92% in the concentration of 0.4 to 4 mg/mL. Thereafter, the salted mackerel was treated with 5, 10 and 15% of roasted ground coffee residue extract and its shelf-life and quality was investigated. The salted mackerels treated with 15% roasted ground coffee residue extract showed significantly low TBARS and VBN as compared to the control. In sensory evaluation, the salted mackerels treated with 10 and 15% roasted ground coffee residue extracts scored higher as compared to the control. In conclusion, roasted ground coffee residue extract increased the shelf-life of salted mackerel and improved the sensual quality by inhibiting lipid oxidation.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.46 no.6
• /
• pp.733-738
• /
• 2013

This study investigated the inhibitory effect of high hydrostatic pressure (HHP) treatments on histamine production in mackerel Scomber japonicus. Changes in viable cell counts, histamine contents, pH and VBN of mackerel fillet (stored at $4^{\circ}C$ for 25 days) were examined under HPP (200, 300, and 400 MPa). HPP treatments reduced viable cell counts by 2-3 log cycles during storage. Viable cells of mackerels treated with 400 MPa did not appear for 5 days. Histamine production was nearly suppressed by 300 and 400 MPa HPP treatments after 25 days. Furthermore, mackerels treated with HPP showed significantly lower VBN values compared with the control. Additionally, pH values were not affected by the treatments during storage periods. These results suggest that HPP treatment decreased histamine contents in mackerel muscles. Based on our results, HPP treatment may reduce scombroid fish poisoning by decreasing histamine production in mackerel during $4^{\circ}C$ storage.

• Journal of the Korean Society of Fisheries and Ocean Technology
• /
• v.33 no.4
• /
• pp.311-320
• /
• 1997

We selected horse mackerel Trachurus japonicus, mackerel Scomber japonicus and arrow squid Todarodes pacificus, to be used in the experiment. These fishes migrate to the Cheju coast and were caught by set-net. We studied on the attracting effect and the leading effect on the fish school using incandescent lights in an outdoor water tank at the Marine Research Institute Cheju National University. The results obtained are summarized as follows; 1. The horse mackerels, mackerels and arrow squids were actively attracted to the incandescent light. The optimum illumination and the reactions of each fish school were different though. 2. We turned the first attracting lamp on and turned it off after ten minutes. Then we turned the second attracting lamp on and turned it off after another ten minutes. The reaction of each fish school was a little bit different, but it worked to lead them to their destination. 3. We turned the three attracting lamps on at the same tune. After ten minutes, We turned the first attracting lamp off. After another ten minutes we turned the second attracting lamp off. The reaction of each fish school was a bit different, but it worked to lead them to their destination. 4. One incandescent light was moving. The reaction of each fish school was a little bit different, but it worked to lead them to their destination.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.45 no.3
• /
• pp.452-459
• /
• 2016

Nutritional compositions, volatile compounds, and sensory attributes of grilled and fast-chilled mackerel (Scomber japonicus) were analyzed in order to examine its practical utilization as a food resource compared to commercial frozen mackerel. In the proximate analysis, lipid contents were $27.3{\pm}2.7%$ in grilled and fast-chilled mackerel. Palmitic acid was the most predominant fatty acid (20.68% and 18.88%), and the percentages of polyunsaturated fatty acid were higher than 40% in both. No benzopyrene was found in the grilled mackerel, and even grilling was employed at $260^{\circ}C$. For chemical stabilities, para-anisidine value (8.56 vs. 9.26) and acid value (2.96 vs. 3.35) in grilled mackerel were improved compared to those of commercial mackerel. Moreover, color index of grilled mackerel, a physiological property, showed greater lightness than commercial mackerel. Lastly, analysis of volatile compounds by gas chromatographic analysis and sensory tests by trained panels demonstrated higher potential for grilled mackerel as a highly marketable product compared to commercial mackerel. Taken altogether, the above results provide important preliminary results for utilization of grilled and fast-chilled mackerel as a quality food.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.19 no.4
• /
• pp.321-329
• /
• 1990

The present study was carried out to investigate the antioxidant effects of onion and ginger on the lipid peroxidation of mackerel during frozen storage. mackerels were reated with onion juice ginger juice tocopherol and BHA and stored at -18$^{\circ}C$ for 6 weeks. lipid peroxidation in samples was estimated by the periodical measurements of acid value iodine value peroxide value carbonyl value 2-thiobarbituric acid value and fatty acid composition. The treatments with ginger and onion were effective on the suppression of acid value and carbonyl value of makerel oil during 4 to 6 weeks of frozen storage. The iodine value was not affected by the treatments with various antioxidants, The production of peroxides was delayed by ginger or onion treatment, the TBA value of the sample muscles was not lowered by the treatments, The treatment with onion resulted in less changes in the contents of $\omega$-3 polyunsaturated fatty acids and in the P/S ration of fish oil than the control did. Results indicate that the applica-tion of ginger or onion juice on the surface of fishes may be useful to lower the degree of rancidity of fish during the froxaen storage.

• Korean Journal of Veterinary Service
• /
• v.31 no.1
• /
• pp.93-100
• /
• 2008

This experiment has been investigated in order to examine the effect of ivermectin and doramectin for laval migratory inhibition in rats. Anisakis spp larvae were obtained from the mackerels in fish market in Cheongju. A total of 225 rats were classified with 3 groups with the same number ($3{\times}75$ rats); group I was control divided into 3 subgroups including 25 rats in each one, others (test groups) were treated subcutaneously with ivermectin and doramectin by 3 kinds of concentrations ($200{\mu}g/kg$, 400, 800), respectively. At 15 minutes after treating, 10 larvae were taken orally into each rat of 6 subgroups in test, and 5 rats were necropsied at 0.5, 1, 2, 4 and 8 hours after oral administration. The recovered larvae were used in larval migration inhibition (LMI). Ivermectin is significantly more effective than doramectin. In rats, the inhibitory effect of ivermectin and doramectin is slightly less than in vitro.

• Korean Journal of Ichthyology
• /
• v.29 no.3
• /
• pp.224-228
• /
• 2017

Two specimens of Ruvettus pretiosus (227.0 and 238.3 mm in standard length), belonging to the family Gempylidae, was firstly collected by using a gill net from the eastern coastal waters of Jejudo Island, Korea in November 2013. This species is characterized by having the following morphological traits: XV, 17~19+2 dorsal fin rays; II, 15~16+2 anal fin rays; belly keeled between pelvic fin and anus; body covered with cycloid scales, interspaced with rows of sharp bony tubercles. R. pretiosus can be easily distinguished from three Korean Snake mackerels (Thyrsitoides marleyi, Rexea prometheoides and Gempylus serpens) by having belly keeled between pelvic fin and anus, and cycloid scales covered the body and interspaced with rows of sharp bony tubercles. Based on morphological and molecular approaches, the specimens were identified as R. pretiosus. We propose new Korean names, "Gi-reum-chi-sok" and "Gi-reum-chi" for the genus and species, respectively.

• Journal of the Korean Society of Fisheries and Ocean Technology
• /
• v.47 no.4
• /
• pp.356-368
• /
• 2011

Species composition of fishes and the recruitment properties of jack mackerel, Trachurus japonicus, in the waters around the Geumo Islands in the mid-South Sea were investigated by using both sides fyke nets every month from February to December 2010. During study period, a total of 30,503 fishes (1,380.4 kg) were collected and classified into 2 classes, 16 orders, 61 families and 121 species. The dominant species was jack mackerel occupying 80.5% of total individuals and 44.4% of total biomass. The fork length range of jack mackerel was 5.5-26.8 cm and individuals about 6 cm was appeared only in the middle and southern area of the Geumo Islands in May. The new recruitment of jack mackerel appeared from May in the waters around the Geumo Islands is probably caused by the warm water intrusion associated with the development of stratification due to the extinction of seasonal coastal cold waters by the increase of solar radiation heat. Furthermore, the jack mackerels less than 6 cm recruiting in the mid-South Sea in spring were considered as mixed ones by individuals spawned in the East China Sea and in the waters around the Jeju Island considering the collected time, migration period and spawning time of them.