• Korean Journal of Food Science and Technology
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• v.32 no.5
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• pp.1128-1134
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• 2000

This study was carried out to evaluate quality properties of gamma-irradiated Kwamegi prepared from Cololabis seira semi-dried by cold sea wind. Edible portion of Kwamegi was prepared from whole body, vacuum-packaged, gamma-irradiated in the doses of 3 or 5 kGy, and stored at $5^{\circ}C$ for 60 days. Volatile basic nitrogen and trimethylamine contents were not different by gamma irradiation. During storage increase of those two compounds were inhibited depending upon the dose. Thiobarbituric acid values did not differ in all samples, regardless of irradiation and storage. The amount of total volatile compounds of Kwamegi decreased by irradiation. Rheological properties were not affected by irradiation and were maintained up to 60 day when the Kwamegi was irradiated at 5 kGy dose, but those of control was softened. Sensory evaluation had no differences in all samples immediately after irradiation. Sensory quality of Kwamegi irradiated were organoleptically adequate, however that of control was deteriorated. In conclusion, these results indicate that gamma irradiation technique can be used to maintain the quality of Kwamegi.

• Journal of Environmental Science International
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• v.13 no.5
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• pp.449-467
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• 2004

Interannual and decadal scale changes in body size of Pacific saury, catch and catch per unit effort were examined to investigate the environmental effects on the stock structure and abundance in the Tsushima Warm Current region. Interannual changes in thermal conditions are responsible for the different occurrence (catch) rates of sized group of the fish. Changes in body size due to environmental variables lead the stock to be homogeneous during the period of high abundance, while one of the reminder cohorts supports the stock during the period of low level of abundance. Migration circuits of two cohorts of saury stock are hypothesized on the basis of short life span and spatio-temporal changes of the stock structure in normal environmental conditions. Changes in upper ocean structure and production cycles by the decadal scale climate changes lead changes in stock structure and recruitment, resulting in the fluctuation of saury abundance. Hypothesized mechanism of the effects of climate changes on stock structure and abundance is illustrated on the basis of changes in thermal regime and production cycle.

• The Korean Journal of Food And Nutrition
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• v.8 no.3
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• pp.239-252
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• 1995

The results which were examined changes In contents of constitutive lipid and fatty acid during the natural drying of Pacific Saury were as follows. During the natural drying of Pacific Saury, offal lipid and moisture contents gradually decreased. In the survey of rancidity degree extracted lipid of Pacific Saury, peroxide value was gradually Increased, TBA and acid value were radically increased thereafter 9 days of drying. Neutral lipid, phospholipid and glycolipid contents of total lipid were 95%, 4% and 2%, respectively, and in the neutral lipid, content of TG was more than 90%, and in the phospholipid, contents of PC and PE were 45∼85%, 27∼34%, respectively. Fatty acid composition of total lipid was substantially higher in C18:0 and C20:1, C22:1, C22:6 contents and fatty acid composition of neutral lipid was higher In C22:1, C22:1, contents and fatty acid composition of phospholipid was the highest in C22:6 content. In the fatty acid composition of glycolipid, monounsaturated fatty acid content has substantially higher, C16:0 content was gradually Increased In saturated fatty acid and C22:1 content was gradually decreased in monounsaturated fatty acid. It showed that fatty acid composition of triglyceride has higher in monounsaturated fatty acid content and contents of C20:1, C22:1 was gradually decreased.

• The Korean Journal of Food And Nutrition
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• v.11 no.1
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• pp.20-25
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• 1998

We investigated a DMA, TMA, TMAO, a toxic substance to human body can be generated during drying, in a Pacific saury, Cololabis saira. Changes of amine during drying showed a rapid increasing trend until a day of ninth according to an increasing of ambient temperature. And a content of DMA, TMA, TMAO during artificial drying is lowerd than during natural drying. A case of TMAO contents showed that it was decrease during TMA component is generated in drying process Also they can be generated in a drying process. Thus we concluded that an approvement in a general distribution of Kwamaege is needed for preventing a generation of a toxic component such as a DMA, TMA.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.6
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• pp.939-944
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• 1994

The change of major organic acid contents were examined in mackerel, pacific yellow croaker and brown sole on heating conditions. The organic acid contents of mackerel were the higher that the others. The content of lactic acid was the highest in all samples commonly and that of succinic acid was second level and these organic acids were over 95% of total organic acid. The content of ${\alpha}-ketoglutaric$ acid was higher acid content was greater with higher heating temperature. Decreasing of organic acid content was higher at steamed and first heating than warmed and rewarmed.

• Journal of the Korean Applied Science and Technology
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• v.12 no.1
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• pp.43-46
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• 1995

The antioxidative effect of ethanol extract of ginger on mackerel pike(Colorabis saira) flesh was investigated by periodically measuring TBA value and perioxide value(POV) during storage. The ethanol extract of ginger was added to minced mackerel pike flesh and the fish oil by concentration(2%, 4%, 6%, 8%). Then the minced flesh was storaged at $-5^{\circ}C$ and the fish oil was incubated at $40^{\circ}C$. The TBA values of minced flesh were approximately increased in inverse proportion to concentration of ginger extract. Peroxide values were attended with the same effect as TBA value in the aggregate. In addition, The relationship between $TBA_{37^{\circ}C-2hrs}$ of the minced flesh and their lipid oxidation during storage at -$5^{\circ}C$ for 4 weeks was observed(r=O.98). $TBA_{37^{\circ}C-2hrs}$ can be expressed as the susceptibility to lipid oxidation of minced mackerel pike flesh during storage. In the results, the antioxidative effect of alcohol extract of ginger on mackerel pike flesh was observed.

• Journal of the East Asian Society of Dietary Life
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• v.12 no.6
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• pp.528-535
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• 2002

The main purpose of this research was to investigate the uses of Kwamaegi not only in Kyungbuk area also in Daegu metropolitan city to predict f3r the consuming nationwide. This study was performed to analyze the preference, recognition, frequency of intake by survey research. The results were summarized as follows: Most of subjects(96.6%) knew what Kwamaegi was. The male subjects (97.9%) blew more about Kwamaegi than the females (95.0%) did(p<.05). The reasons why peoples did not eat kwamaegi were 'did not want'(40.6%),'had no chance'(33.7%),'did not know'(24.1%) in order. Males liked Kwamaegi more than females did(p<.01). The reasons why they liked Kwamaegi were because males(42.6%) liked its suitability fur side dish when drinking(33.9%) and female(30.4%) liked its plain taste(p<.001). Among respondents, 48.7% ate 3 to 10 of Kwamaegies at one time. Most subjects recognized Kwamaegi as a healthy food(M=3.22). Males(M=3.40) pointed out to be improved in the advertisement while females(M=3.15) to decrease in fishy smell of Kwamaegi.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.4
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• pp.569-575
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• 2008

The principal objective of this study was to determine the appropriate water content for optimal texture in high omega-3 fatty acid saury nuggets. The approach adopted in this study essentially involved variations in water levels(0{\sim}25%$). The main ingredients of the nuggets included saury mince, mild pizza cheese and hydrated textured soy protein concentrate. The formulated products were molded(dia. 4.5, thickness 1.5 cm, 20 g), battered lightly, flash-fried far 4 min at $160^{\circ}C$ and frozen until they were tested. The frozen nuggets were cooked to $65^{\circ}C$, then subjected to sensory evaluation, texture analysis at 80% deformation, and expressible fluid tests. The moisture contents in the nugget batter and the cooked nuggets were determined. In our sensory evaluation, nugget texture was adjudged the best in the nuggets prepared with a 20% water level(S5). The hardness and chewiness in the nuggets were reduced with increases in the water level. However, when the nuggets contain more than 15% water(S4, S5, S6), we noted no significant differences in the hardness values. The difference in moisture content between the uncooked nugget bat or and the cooked nugget was most profound in the nugget prepared with a water level 25%(S6). The nugget prepared with a water level 25% was also the highest in expressible fluids, and was also highest in internal moisture content. The texture preference of nuggets was correlated positively with moistness(r=0.881) and moisture content(r=0.827), and correlated negatively with firmness(r=-0.870) and cohesiveness(r=-0.839), and these correlations were significant.

• Korean Journal of Food Science and Technology
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• v.19 no.3
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• pp.181-187
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• 1987

The lipids of ten major fishes caught in Korean seas were analyzed for fatty acid composition and for the content of $\omega-3$ polyunsaturated fatty acids. The major fatty acids present were hexadecanoic acid $(14{\sim}24%)$, hexadecenoic acid $(4{\sim}13%)$, octadecenoic acid $(8{\sim}29%)$, eicospentaenoic acid $(4{\sim}18%)$ and docosahexenoic acid $(6{\sim}33%)$. The ${\omega}-3$ polyunsturated fatty acids ranged from 18% to 48% of the total fatty acids depending on the species. The content of eicosapentaenoic acid was relatively high in sardine, gizzard shad and atka fish on the basic of fresh body weight, while that of docosahexaenoic acid was highest in hair tail and followed by atka fish and sardine.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.42 no.4
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• pp.195-202
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• 2006

To determine the relative efficiency and mesh selectivity of gill net for the Pacific saury, Cololabis saira, a series of fishing experiments was carried out in the Northwest Pacific Ocean from August 13 to October 13 in 2002, using gill nets of different mesh size(30, 33, 35, 37, 39 and 42mm) constructed from two kinds of twine material(monofilament, twisted multifilament nylon web). The relative efficiency of two material gears was expressed as the ratio obtained by dividing monofilament catch by multifilament catch in number. The master selection curve of each material gear was estimated by applying the extended Kitahara's method. The catch of experimental gears is mostly Pacific saury(98.6%), Cololabis saira. The kinds of bycatch are common squid(0.7%), Pacific mackerel(0.6%), etc. Catch comparisons in the two gears showed that monofilament nylon nets are 1.7 times more efficient. The optimum values in monofilament and multifilament gill net for Pacific saury are 8.28 and 8.23, respectively.