Heavy Metal Contents and Chemical Compositions of Atlantic (Scomber scombrus), Blue (Scomber australasicus), and Chub (Scomber japonicus) Mackerel Muscles

배진한,윤성호,임선영 한국식품과학회 2011 Food Science and Biotechnology Vol.20 No.3

The heavy metal contents and chemical compositions among mackerel species were investigated. Atlantic and chub mackerel had higher mercury, but lower lead than blue mackerel. Chub mackerel had the highest crude fat (18.62%) and the lowest moisture (58.29%),whereas blue mackerel had the highest moisture (70.10%)and the lowest crude fat (2.89%). Atlantic and blue mackerel had total saturated fatty acids (SFA)>polyunsaturated fatty acids (PUFA)>monounsaturated fatty acids (MUFA), whereas chub mackerel had PUFA>SFA>MUFA. The main SFA of the 3 mackerels were 16:0 and the main PUFAs were 22:6n-3 and 20:5n-3. The total amino acid contents in Atlantic, blue, and chub mackerel were 190.63, 169.49,and 172.97 mg/g, respectively. The major amino acids of the 3 mackerels were glutamic acid, aspartic acid, lysine,and leucine.

A Temperature-Dependent Growth Equation for Larval Chub Mackerel (Scomber japonicus)

고성길,Kyunghwan Lee,정석근 한국해양과학기술원 2020 Ocean science journal Vol.55 No.1

Chub mackerel are commercially one of the most important species in the western North Pacific. Variations in water temperature and growth during the early life stages are critical in determining the subsequent recruitment and potential catch of chub mackerel, but yet no study has explicitly provided a temperaturedependent growth equation for chub mackerel larvae. Here we propose a Gompertz-Laird growth equation as a function of ambient water temperature (T) for chub mackerel larvae by revisiting and utilizing the experimental data reported by Hunter and Kimbrell (1980). The derived equation was L t = 38.5126[0.31/38.5126]exp(−αt), where L t is standard length in cm, t is age in days, and α = 0.0028 exp (0.0971T). Our simulations showed that a difference in the ambient water temperature between 14°C and 25°C can lead to differences in the stage duration of mackerel larvae by a factor of 3, and in the larval survival rate by a factor of 40, suggesting that the variability in temperature-dependent growth can greatly determine the recruitment success of mackerel. We expect that our derived growth equation will be useful in evaluating and projecting climate-change effects on the recruitment, spatial distribution and potential catch of chub mackerel by developing and applying bio-physical coupling models, but further studies on regional differences regarding growth parameters are required.

Original Articles : Effects of Cooking Conditions on the Protein Quality of Chub Mackerel Scomber japonicus

( Frieda A. Oduro ),( Nam Do Choi ),( Hong Soo Ryu ) 한국수산과학회(구 한국수산학회) 2011 Fisheries and Aquatic Sciences Vol.14 No.4

The effects of cooking method (grilling, frying, steaming, and microwaving) on the proximate composition and protein quality of chub mackerel Scomber japonicus treated with 2, 6, and 10% sodium chloride (NaCl) brine were investigated. Moisture content decreased in all cooked samples from 60.22% in the raw sample to 48.7% in the fried samples. Brine (10% NaCl) treatment recorded the highest moisture loss. All cooked samples showed a decrease in fat content, except fried samples. Protein content increased in all cooked samples, from 47.21% in the raw sample to 63.87% in the grilled sample. Brine treatment resulted in the highest degree of fat oxidation (thiobarbituric acid-reactive substances), which was highest in the fried samples and lowest in the microwaved samples. The trypsin inhibitor (TI) concentration was highest in the microwaved samples and lowest in the fried samples. In all samples, 6% salt treatment caused the lowest TI level and the highest in vitro protein digestibility. In vitro digestibility increased from 79.4% in the raw sample to 86.43% in the fried samples. The total essential amino acids of all cooked samples increased. Results suggested that grilling and steaming had beneficial effects on the protein quality of chub mackerel.

Effects of Cooking Conditions on the Protein Quality of Chub Mackerel Scomber japonicus

Oduro, Frieda A.,Choi, Nam-Do,Ryu, Hong-Soo The Korean Society of Fisheries and Aquatic Scienc 2011 Fisheries and Aquatic Sciences Vol.14 No.4

The effects of cooking method (grilling, frying, steaming, and microwaving) on the proximate composition and protein quality of chub mackerel Scomber japonicus treated with 2, 6, and 10% sodium chloride (NaCl) brine were investigated. Moisture content decreased in all cooked samples from 60.22% in the raw sample to 48.7% in the fried samples. Brine (10% NaCl) treatment recorded the highest moisture loss. All cooked samples showed a decrease in fat content, except fried samples. Protein content increased in all cooked samples, from 47.21% in the raw sample to 63.87% in the grilled sample. Brine treatment resulted in the highest degree of fat oxidation (thiobarbituric acid-reactive substances), which was highest in the fried samples and lowest in the microwaved samples. The trypsin inhibitor (TI) concentration was highest in the microwaved samples and lowest in the fried samples. In all samples, 6% salt treatment caused the lowest TI level and the highest in vitro protein digestibility. In vitro digestibility increased from 79.4% in the raw sample to 86.43% in the fried samples. The total essential amino acids of all cooked samples increased. Results suggested that grilling and steaming had beneficial effects on the protein quality of chub mackerel.

Investigating the Effects of Different LED Wavelengths on Aggregation and Swimming Behavior of Chub Mackerel (Scomber japonicus)

이동길,이경훈,오우석,김병모,이정석,윤은아 한국해양과학기술원 2019 Ocean science journal Vol.54 No.4

Efficient fish aggregation systems are essential for catching chub mackerel (Scomber japonicus), which is a major target of purse seine fisheries in South Korea. To aid the development of such systems, this study used a Dual frequency IDentification SONar acoustic camera and a visual camera to investigate the effects of light emission diode (LED) aggregation systems of different light wavelengths on the frequency of occurrence and swimming behavior of chub mackerel. The experiment was performed using 50 individuals in a circular tank (diameter, 6.0 m × height, 1.5 m). The LED aggregation systems emitted blue light (454 nm), white light (545 nm + 560 nm), yellow light (596 nm), and red light (634 nm). At night, initial swimming speed increased in response to the four LED systems, and stabilized over time. Frequency of occurrence was highest under blue light, followed by yellow light, white light, and red light, in this order, and, according to wavelength at daytime and at nighttime, it was highest under blue light. The swimming speed of the mackerel school showed an increasing trend over time for all LED aggregation systems, and, for blue light, there was a large, rapid increase in swimming speed.

조리방법에 따른 고등어(Scomber japonicus) 및전갱이(Trachurus japonicus)의 일반성분 및 지질성분의 변화

문수경 ( Soo Kyung Moon ),강지연 ( Ji Yeon Kang ),김인수 ( In Soo Kim ),정보영 ( Bo Young Jeong ) 한국수산과학회 2013 한국수산과학회지 Vol.46 No.6

Changes in the proximate composition, lipid classes, and fatty acids were studied in chub mackerel Scomber japonicus and Japanese jack mackerel Trachurus japonicus muscles cooked using a frying pan, oven, and microwave oven. The moisture content was high in the raw samples (chub mackerel 65.5%, Japanese jack mackerel 60.5%) and decreased with cooking, especially in the frying pan method (chub mackerel 49.2%, Japanese jack mackerel 49.8%). In contrast, the protein, lipid and ash contents increased significantly with cooking in chub mackerel muscle (P<0.05). However, the lipid content of Japanese jack mackerel muscle showed no significant difference between the samples using the three cooking methods and the raw sample. The dripped lipid contents from the cooked muscles showed the highest levels in the frying pan samples and the lowest levels in the microwave oven samples. The percentage of non-polar lipid (NL) in the total lipid content was over 95% in the muscle lipids (10.43-21.86 g/100 g sample). Prominent fatty acids were 16:0, 18:1n-9, 22:6n-3 (docosahexaenoic acid, DHA), 16:1n-7 and 20:5n-3 (eicosapentaenoic acid, EPA) in both fish muscles and dripped lipids. There was no change in the EPA level in any of the fish muscles, by any cooking method. The percentage of DHA in the muscle of chub mackerel showed the lowest level in the frying pan sample and the highest level in the microwave oven and raw samples, and an intermediate level in the oven sample. However, the percentage of DHA in the Japanese jack mackerel muscle was not significantly different between the various cooking methods. From these results, the microwave oven and oven cooking methods showed relatively low levels of dripped lipid content and loss of n-3 PUFA compared with the frying pan cooking method.

모의실험을 통한 한국 연근해 고등어(Scomber japonicus)의 가입당 생산 분석

이경환 ( Kyunghwan Lee ),고성길 ( Seonggil Go ),정석근 ( Sukgeun Jung ) 한국수산과학회(구 한국수산학회) 2018 한국수산과학회지 Vol.51 No.3

Chub mackerel Scomber japonicus is an economically important pelagic species in the western North Pacific. In the last 50 years, the annual total catch in Korean waters showed large fluctuations, ranging from 100 to 420×10³ tons. To provide a biological reference point for management of chub mackerel, we applied a simulation-based yield-per-recruit (Y/R) model that considered both temperature-dependent growth and size-dependent mortality. We estimated the fisheries yield with respect to varying biological reference points and environmental conditions, including 1) the instantaneous rate of fishing mortality (F), 2) length of fish at first capture (L_c), and 3) water temperature. The result of our analysis showed that the Y/R could be greatest when the L_c ranges from 19-27 cm and F ranges from 1.48-2.00 yr^-1. Y/R increases with increased water temperature between 15 and 23℃. We suggest targeting an L_c of 17 cm (age=0.6 years) under the assumed current of F=0.48 yr^-1 for maximizing the chub mackerel harvest. Further analysis considering spawning and recruitment processes are required to provide biological reference points to ensure the sustainability of chub mackerel fisheries in Korean waters.

대형선망어업의 주요 목표종의 어장 변동

이종희 ( Jong Hee Lee ),이재봉 ( Jae Bong Lee ),장창익 ( Chang Ik Zhang ),강수경 ( Su Kyung Kang ),최영민 ( Young Min Choi ),이동우 ( Dong Woo Lee ) 한국어업기술학회 2012 수산해양기술연구 Vol.48 No.2

Korean large purse seine fishery catches chub mackerel, sardine, jack mackerel, Spanish mackerel, etc. which are mainly pelagic fish species. The proportion of chub mackerel was 60% over in Korean large purse seine fishery. Sea surface temperature (SST) increased 0.0253°C per year and total rising rate was 0.759°C from 1980 to 2009 in the southern sea of Korea, where is mainly fishing grounds of Korean large purse seine. It was that p<0.01 level was statistically significant. It is northward movement that the center of fishing grounds of chub mackerel by Korean large purse seine fishery moved 4.57km/yr. It was rapidly northward movement about 7.1km/yr, 8.13km/yr to move Spanish mackerel and bluefin tuna fishing grounds. However, the fishing grounds of jack mackerel were moved further south in the 2000s than the 1980s. Catch of tunas and bluefin tuna consistently increased in Korean waters. There was a significantly positive correlation between SST and catch of bluefin tuna in the fishing grounds of Korean waters.

수입가격을 고려한 고등어 가격의 유통단계별 인과성과 비대칭적 가격 전이 분석

이가현,김도훈 한국식품유통학회 2023 食品流通硏究 Vol.40 No.1

This study analyzed the causality and asymmetric price transmission(APT) phenomenon among import, producer, wholesale, and retail prices of Chub Mackerel(Scomber japonicus). Chub Mackerel is one of major fish species in production and consumption in Korea. Meanwhile, the problem of rising retail prices has recently emerged, the research on the price structure of Chub Mackerel is needed. In the analysis, APT was estimated using the Nonlinear Autoregressive Distributed Lag(NARDL) model. As a result, the import price had a significant effect on retail price and asymmetric price transitions occurred overall at all distribution stages. In particular, a total of 12 APT phenomena were found, and front distribution stage was sensitive to the decrease in the price of the rear distribution stage and the rear distribution stage was more sensitive to the increase in the price of the front distribution stage.

Isolation and identification of Vibrio harveyi from chub mackerel (Scomber japonicus)

Lee, Young-Ran,Jun, Jin-Woo,Giri, Sib Sankar,Kim, Hyoun-Joong,Yun, Sae-Kil,Chi, Cheng,Kim, Sang-Guen,Koh, Jeong-Rack,Jung, Ji-Yun,Park, Se Chang The Korean Society of Veterinary Science 2016 大韓獸醫學會誌 Vol.56 No.1

For several days, there was a series of mortalities of chub mackerel (Scomber japonicus) that were reared for public exhibition in a private aquarium in Seoul, Korea. As part of the diagnosis of the dead fish, a bacterial isolate from the kidney was cultured, identified, and confirmed to be Vibrio (V.) harveyi using Vitek System 2 and 16S rRNA gene sequencing. Phylogenetic analysis was also performed by the neighbor-joining method. As a result, the V. harveyi isolated from chub mackerels of a private aquarium in Korea, called as SNUVh-LW1, was clustered in the same group with V. harveyi ATCC33843.