Yunjin Choi, J. Chae, Seonghui Kim, Eui‐Cheol Shin, Gibeom Choi, Duhyeon Kim, Suengmok Cho
{"title":"Surimi for snacks: physicochemical and sensory properties of fried\u0000 fish snacks prepared from surimi of different fish species","authors":"Yunjin Choi, J. Chae, Seonghui Kim, Eui‐Cheol Shin, Gibeom Choi, Duhyeon Kim, Suengmok Cho","doi":"10.47853/fas.2023.e12","DOIUrl":"https://doi.org/10.47853/fas.2023.e12","url":null,"abstract":"","PeriodicalId":12249,"journal":{"name":"Fisheries and Aquatic Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87667026","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Young-Seok Seo, H. Lee, Joo Hak Jeong, S. Mun, Han-Kyu Lim
{"title":"Change in plasma cortisol and glucose levels of Oncorhynchus\u0000 keta according to water temperature","authors":"Young-Seok Seo, H. Lee, Joo Hak Jeong, S. Mun, Han-Kyu Lim","doi":"10.47853/fas.2023.e10","DOIUrl":"https://doi.org/10.47853/fas.2023.e10","url":null,"abstract":"","PeriodicalId":12249,"journal":{"name":"Fisheries and Aquatic Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78147482","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Md Mostafizur Rahman, Buddhi E. Gunathilaka, Sang-Guan You, Kang-Woong Kim, Sang-Min Lee
This study was designed to determine the apparent digestibility coefficients of soybean meal, soy protein concentrate (SPC), soy protein isolate (SPI), rapeseed meal (RSM), pea protein concentrate (PPC), wheat gluten meal (WGM) and wheat flour (WF) for olive flounder, Paralichthys olivaceus. A reference diet (RF) was formulated to meet the nutrient requirements of olive flounder with 1% chromic oxide (Cr2O3) as an inert indicator. Test diets were prepared to contain 70% RF and 30% of the test ingredient. Olive flounder, averaging 150 ± 8.0 g, was cultured in 400-L fiberglass tanks at a density of 25 fish per tank. Fecal collection columns were attached to each tank. Fecal samples were obtained from triplicate groups of fish for 4 weeks. Dry matter digestibility of SPC (75%) and WGM (76%) were significantly higher than the other test ingredients. Protein digestibility of SPC (85%), PPC (88%) and WGM (89%) were significantly higher than the other test ingredients, and protein digestibility of RSM (77%) and WF (76%) was lower than the other ingredients tested. Lipid digestibility of SPC (72%) and SPI (69%) were significantly higher than the other test ingredients. Energy digestibility of SPC (85%) and WGM (82%) were significantly higher than that of others tested ingredients. The availability of amino acids in WGM was generally higher than in other plant-feed ingredients. Therefore, SPC and WGM were seems to be efficient as potential protein sources for olive flounder compared to other tested ingredients. Overall, findings of the current study may assist in more efficient and economical formulation of diets using plant feed ingredients for olive flounder.
{"title":"Apparent digestibility coefficients of plant feed ingredients for olive flounder (Paralichthys olivaceus)","authors":"Md Mostafizur Rahman, Buddhi E. Gunathilaka, Sang-Guan You, Kang-Woong Kim, Sang-Min Lee","doi":"10.47853/fas.2023.e7","DOIUrl":"https://doi.org/10.47853/fas.2023.e7","url":null,"abstract":"This study was designed to determine the apparent digestibility coefficients of soybean meal, soy protein concentrate (SPC), soy protein isolate (SPI), rapeseed meal (RSM), pea protein concentrate (PPC), wheat gluten meal (WGM) and wheat flour (WF) for olive flounder, Paralichthys olivaceus. A reference diet (RF) was formulated to meet the nutrient requirements of olive flounder with 1% chromic oxide (Cr2O3) as an inert indicator. Test diets were prepared to contain 70% RF and 30% of the test ingredient. Olive flounder, averaging 150 ± 8.0 g, was cultured in 400-L fiberglass tanks at a density of 25 fish per tank. Fecal collection columns were attached to each tank. Fecal samples were obtained from triplicate groups of fish for 4 weeks. Dry matter digestibility of SPC (75%) and WGM (76%) were significantly higher than the other test ingredients. Protein digestibility of SPC (85%), PPC (88%) and WGM (89%) were significantly higher than the other test ingredients, and protein digestibility of RSM (77%) and WF (76%) was lower than the other ingredients tested. Lipid digestibility of SPC (72%) and SPI (69%) were significantly higher than the other test ingredients. Energy digestibility of SPC (85%) and WGM (82%) were significantly higher than that of others tested ingredients. The availability of amino acids in WGM was generally higher than in other plant-feed ingredients. Therefore, SPC and WGM were seems to be efficient as potential protein sources for olive flounder compared to other tested ingredients. Overall, findings of the current study may assist in more efficient and economical formulation of diets using plant feed ingredients for olive flounder.","PeriodicalId":12249,"journal":{"name":"Fisheries and Aquatic Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134941984","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The bioactive secondary metabolites produced by sea cucumbers are very diverse with differences in composition, linkages, molecular weight, and various functional properties. Due to their physicochemical properties, these bioactive molecules in sea cucumbers have found applications in various market segments such as functional foods and cosmetics. Sea cucumber side dishes are a prominent food item in traditional cuisine in East Asian countries such as South Korea, China, and Japan. In addition, many studies have reported that the consumption of sea cucumbers can reduce the risk of cardiovascular disease, the pathogenesis of cancer cells, chronic inflammatory diseases, etc. In particular, many studies have recently reported the potential of sea cucumbers to develop functional products to reduce inflammation, oxidative stress, diabetes, and cancer. Additionally, these bioactive properties associated with sea cucumbers make them ideal compounds for use as functional ingredients in functional food products. However, no report has yet reviewed the properties of sea cucumbers related to functional foods. Therefore, in this review, the primary focus is given to collecting published scientific data (from 2019 to 2023) on the bioactive properties of sea cucumbers relevant to the functional food industry.
{"title":"Bioactive secondary metabolites in sea cucumbers and their potential\u0000 to use in the functional food industry","authors":"KK Asanka Sanjeewa, Khinm Herath","doi":"10.47853/fas.2023.e6","DOIUrl":"https://doi.org/10.47853/fas.2023.e6","url":null,"abstract":"The bioactive secondary metabolites produced by sea cucumbers are very diverse with differences in composition, linkages, molecular weight, and various functional properties. Due to their physicochemical properties, these bioactive molecules in sea cucumbers have found applications in various market segments such as functional foods and cosmetics. Sea cucumber side dishes are a prominent food item in traditional cuisine in East Asian countries such as South Korea, China, and Japan. In addition, many studies have reported that the consumption of sea cucumbers can reduce the risk of cardiovascular disease, the pathogenesis of cancer cells, chronic inflammatory diseases, etc. In particular, many studies have recently reported the potential of sea cucumbers to develop functional products to reduce inflammation, oxidative stress, diabetes, and cancer. Additionally, these bioactive properties associated with sea cucumbers make them ideal compounds for use as functional ingredients in functional food products. However, no report has yet reviewed the properties of sea cucumbers related to functional foods. Therefore, in this review, the primary focus is given to collecting published scientific data (from 2019 to 2023) on the bioactive properties of sea cucumbers relevant to the functional food industry.","PeriodicalId":12249,"journal":{"name":"Fisheries and Aquatic Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80027601","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
J. Hyun, Sang-Woon Lee, Hyeon Hak Jeong, Jae-Il Kim
{"title":"Comparative study on antioxidant activity of Gold 1, a new strain of\u0000 Pyropia yezoensis","authors":"J. Hyun, Sang-Woon Lee, Hyeon Hak Jeong, Jae-Il Kim","doi":"10.47853/fas.2023.e13","DOIUrl":"https://doi.org/10.47853/fas.2023.e13","url":null,"abstract":"","PeriodicalId":12249,"journal":{"name":"Fisheries and Aquatic Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86684079","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Hyun Hwangbo, D. H. Kim, Min Yeong Kim, S. Ji, EunJin Bang, S. Hong, Yung-Hyun Choi, J. Cheong
{"title":"Auranofin accelerates spermidine-induced apoptosis via reactive\u0000 oxygen species generation and suppression of PI3K/Akt signaling pathway in\u0000 hepatocellular carcinoma","authors":"Hyun Hwangbo, D. H. Kim, Min Yeong Kim, S. Ji, EunJin Bang, S. Hong, Yung-Hyun Choi, J. Cheong","doi":"10.47853/fas.2023.e11","DOIUrl":"https://doi.org/10.47853/fas.2023.e11","url":null,"abstract":"","PeriodicalId":12249,"journal":{"name":"Fisheries and Aquatic Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89783507","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Won-Sik Woo, Kwang-Min Choi, Min-Soo Joo, G. Kang, K. Kim, Ha-Jeong Son, Min-Young Sohn, Do-Hyung Kim, Chan-Il Park
{"title":"Molecular characterization and expression of CD96 in red seabream\u0000 (Pagrus major)","authors":"Won-Sik Woo, Kwang-Min Choi, Min-Soo Joo, G. Kang, K. Kim, Ha-Jeong Son, Min-Young Sohn, Do-Hyung Kim, Chan-Il Park","doi":"10.47853/fas.2023.e8","DOIUrl":"https://doi.org/10.47853/fas.2023.e8","url":null,"abstract":"","PeriodicalId":12249,"journal":{"name":"Fisheries and Aquatic Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79273139","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
J. B. Mboya, K. Obiero, M. Cheserek, Kevin O. Ouko, E. Ogello, N. Outa, Elizabeth Akinyi Nyauchi, D. Kyule, J. Munguti
{"title":"Factors influencing farmed fish traders’ intention to use\u0000 improved fish post-harvest technologies in Kenya: application of technology\u0000 acceptance model","authors":"J. B. Mboya, K. Obiero, M. Cheserek, Kevin O. Ouko, E. Ogello, N. Outa, Elizabeth Akinyi Nyauchi, D. Kyule, J. Munguti","doi":"10.47853/fas.2023.e9","DOIUrl":"https://doi.org/10.47853/fas.2023.e9","url":null,"abstract":"","PeriodicalId":12249,"journal":{"name":"Fisheries and Aquatic Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77550717","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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