• Korean Journal of Fisheries and Aquatic Sciences
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• v.33 no.5
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• pp.383-387
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• 2000

To investigate availability of color value as quality standard for grading of salt-fermented fish sauces, the effect of storage period, dilution ratios, additives (glucose, MSG, IMP) and pigments (caramel and tar) on the changes of color value were measured by spectrophotomeky. The highest absorbance was scanned at 453 nm in fish sauces (anchovy and northern sand lance) without regard to storage periods, dilution ratios, pigments and additives. Absorbance at 453 nm was gradually increased during storage in fish sauces, and absorbance of northern sand lance sauce was higher than that of anchovy sauce during fermentation. There were almost no differences according to concentration of additives in fish sauces added additives during storage. But in case of fish sauces added pigments, absorbance increase of fish sauces added tar pigment was faster than that of caramel pigment during storage. The results suggest that color value is inadequate as quality standard for grading of salt-fermented fish sauces.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.31 no.1
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• pp.54-62
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• 1995

In order to telemeter the behavior and distribution of fishes. the telesounder was manufactured and it was examined to verify its performance and effects in the gape nets with wings located around Gokunsan islands. Yellow Sea. on August 8. 18~19 and September 8~9, 1994. The behavior of fish entering the net was observed with the buoy station at sea which was installed at the entrance of the gape nets with wing and its echosignal was transmitted remotely to the base station on ship at distance of about 1 km away from the buoy station at sea. The fishes catched by the gape nets with wings were 12 species and Anchovy(Engraulis japonica), Beka squid(Loligo beka), Herring(Harengula zunasi) was 95% of total catches. The images of color display monitor at the base station on ship were very well coincident with the records of fish finder from the buoy station located at sea. When the current velocity was less than 0.6 kt and slight fluctuation, the fishes entered into the gape net were much more in comparision with over 1.0kt and heavy fluctuation, and then the average swimming depth was about 4 m. The catches per one hauling was about 10~30 kg and when the current velocity was too weak and the current direction did not coincident with the direction of net or the current velocity was too strong, the catches was a few. It is concluded that telesounder system is very useful for investigating the distribution and the swimming behavior of fishes entering in the gape nets with wings.

• Korean Journal of Food Science and Technology
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• v.48 no.4
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• pp.306-316
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• 2016

This study was conducted to evaluate the functional characteristics and safety properties of lactic acid bacteria isolated from salt-fermented anchovy, a putative probiotic candidate. The following isolates were identified by biochemical profiles, carbohydrate fermentation patterns, and 16S rRNA sequencing: Enterococcus faecium AJ06, Leuconostoc mesenteroides AJ13, Pediococcus halophilus AJ22, Lactobacillus sakei AJ29, and Pediococcus pentosaceus AJ35. The strains AJ06, AJ22, AJ29 exhibited high tolerance to simulated gastric and intestinal juices and were able to produce bile salt hydrolase on MRS agar plates supplemented with taurocholic acid and/or taurodeoxycholic acid. The strains AJ22 and AJ29, which demonstrated high adherence to Caco-2 cells and resistance to various antibiotics, effectively inhibited the growth of food-borne pathogens by the production of antimicrobial substances. These strains did not show ${\alpha}-$ or ${\beta}$-haemolysis on blood agar. Furthermore, biogenic amines in MRS broth containing the precursor amino acids were not mutagenic in Salmonella Typhimurium TA98 and TA100.

• Korean Journal of Environmental Biology
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• v.35 no.2
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• pp.134-142
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• 2017

Nando Island is reported as one of the biggest breeding colonies of seabirds in South Korea, and is protected as a Natural Monument. This study was conducted between July to November 2015, to investigate the breeding population of Black-tailed gulls and their habitat on Nando Island. We estimated the breeding population of Black-tailed gulls (Larus crassirostris) using nest density. The mean nest density of Black-tailed gulls was $0.51\;per\;1m^2$ ($0.51m^{-2}$), and the breeding population was approximately 26,760 individuals. The dominant vegetation was Echinochloa crusgalli and Agropyron tsukushiense var. transiens, which served as shelter and nest sites to Black-tailed gulls. The diet of Black-tailed gulls was mainly the fish, Japanese Anchovy Engraulis japonicas (48%). Other species which were found to breed on Nando Island were Streaked Sheawater (Calonectris leucomelas), Temminck's Cormorant (Phalacrocorax capillatus), and Swinhoe's storm petrels(Oceanodroma monorhis).

• Korean Journal of Fisheries and Aquatic Sciences
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• v.50 no.4
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• pp.437-446
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• 2017

To evaluate the consequences of possible fisheries regulations of anchovy Engraulis japonicus in the Korea Strait, we developed and applied a simulation-based yield-per-recruit (Y/R) model that considered temperature-dependent growth and size-dependent mortality, covering the egg to adult stages. We projected changes in commercial yield and egg production of anchovy with respect to varying biological reference points of 1) the instantaneous fishing mortality, 2) the minimum fork length of anchovy allowed to catch for protecting smaller anchovy ($L_{c,min}$), and 3) the maximum fork length allowed to catch for protecting bigger anchovy ($L_{c,max}$). Our Y/R model showed that the anchovy yield will be maximized at ca. $1.4{\times}10^6tons$ when $L_{c,min}$ ranges between 42-60 mm or at ca. $0.8{\times}10^6tons$ when $L_{c,max}$ ranges from 88-160 mm. At $L_{c,min}=30mm$, the present minimum length of catch, our simulations indicated that the anchovy yield can reach a maximum of $1.2{\times}10^6tons$ in the long-term when the present fishing effort, which annually yields ca. $0.2{\times}10^6tons$ of anchovy, can be increased by a factor of 28. We expect that our simulation-based Y/R model can be applied to other commercially-important small pelagic species in which the traditional Beverton-Holt Y/R model is difficult to apply.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.11
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• pp.1472-1481
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• 2007

The purposes of the study were to find refined taste of ancestor through historical research about traditional cooking method and ingredient for the purpose of enriching today#s dietary life and to hand down a particular style of regional dish and excellence of nutritional aspect by providing a standard recipe and nutrition analysis data on #Dong-rae Pajeon#. To collect data about traditional ingredients and cooking method, researcher interviewed seven local natives who have kept a traditional food costumes, visited four restaurants, and reviewed ten cookbooks. The interviewees recalled and demonstrated the cooking procedure. The standard recipe of #Dong-rae Pajeon# was created after three experimental cookings, based on the recipes of the natives, restaurants, and cookbooks. According to the natives# statements, #Dong-rae Pajeon# was a special dish that was offered to the king at #Samzi-nal# (March 3rd of the lunar calendar). It was also a seasonal (before cherry blooming time) and memorial service dish of the province#s high society. The main ingredients were small green onion, dropwort, beef, seafood (large clam, mussel, clam meat, oyster, shrimp, fresh water conch), waxy rice powder, non-wax rice powder, and sesame oil which were abundant in Busan and Kijang region. Energy per 100 g of #Dong-rae Pajeon# was 148 kcal. Protein, lipid, fiber, Ca, and Fe contents were 8.8 g, 2.0 g, 8.6 g, 57.7 mg, and 1.8 mg respectively. Contents of cystine, lysine, leucine, valine, isoleucine which are essential amino acids were high in #Dong-rae Pajeon#. Fatty acids contents are oleic acid (20.5%), linoleic acid (20.1%) and linolenic acid (10.4%) while P/M/S ratio was 0.73/0.67/1.

• Journal of Nutrition and Health
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• v.50 no.6
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• pp.655-663
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• 2017

Purpose: The aim of this study was to analyze the sodium contents of representative Korean foods high in sodium and develop them as a fundamental resource for setting the standard amount of sodium in foods. Methods: A total of 480 representative Korean foods high in sodium were collected from households, foodservice establishments, and restaurants in four regions (Capital region, Chungcheong & Gangwon Province, Gyeongsang province, and Jeolla province) and analyzed their sodium content. Results: The sodium content (per 100 g) of food categorized by food group was highest in kimchi and braised food (p < 0.001), and the sodium content of each food was highest in stir-fried anchovies (1,896.6 mg) followed by braised burdock and lotus roots (820.6 mg) and picked onions (809.3 mg) (p < 0.001). However, the sodium content per portion of food was highest in steamed short ribs (1,429.6 mg) from home meals (p < 0.001), Bibimbap, (1,074.1 mg) and steamed short ribs (838.8 mg) from foodservice (p < 0.001), spicy beef soup (3,273.2 mg), and pollack stew (2,930.2 mg) from restaurants (p < 0.001). The sodium content per 100 g and portion of soups and stews from restaurants was significantly higher than that of home meals and foodservice meals (p < 0.001), and the sodium content per portion of steam dishes and stir-fried dishes from home meals was significantly higher than that of foodservice meals (p < 0.05). Conclusions: These results suggest that developing and using low-sodium soybean sauces & soybean paste and kimchi is needed in an effort to reduce sodium intake. In addition, determination of the sodium contents of representative Korean foods known to be high in sodium is expected to be useful in establishing guidelines for reduction of sodium content.

• The Journal of Korean Academy of Prosthodontics
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• v.47 no.2
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• pp.156-163
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• 2009

Statement of problem: Recently, there have been increased esthetic needs for posterior dental restorations. The failure of posterior dental ceramic restoration are possible not only by the characters of the component materials but also by the type of food. Purpose: The research aim was to compare the in vitro fracture resistance of simulated first molar crowns fabricated using 4 dental ceramic systems, full-porcelain-occlusal-surfaced PFG, half-porcelain-occlusal-surfaced PFG, Empress 2, Ice Zirkon and selected Korean foods. Material and methods: Eighty axisymmetric crowns of each system were fabricated to fit a preparation with 1.5- to 2.0-mm occlusal reduction. The center of the occlusal surface on each of 15 specimens per ceramic system was axially loaded to fracture in a Instron 4465, and the maximum load(N) was recorded. Afterwards, selected Korean foods specimens(boiled crab, boiled chicken with bone, boiled beef rib, dried squid, dried anchovy, round candy, walnut shell) were prepared. 15 specimens per each food were placed under the Instron and the maximum fracture loads for them were recorded. The 95% confidence intervals of the characteristic failure load were compared between dental ceramic systems and Korean foods. Afterwards, on the basis of previous results, 14Hz cyclic load was applied on the 4 systems of dental ceramic restorations in MTS. The reults were analyzed by analysis of variance and Post Hoc tests. Results: 95% confidence intervals for mean of fracture load 1. full porcelain occlusal surfaced PFG Crown: 2599.3 to 2809.1 N 2. half porcelain occlusal surfaced PFG Crown: 3689.4 to 3819.8 N 3. Ice Zirkon Crown: 1501.2 to 1867.9 N 4. Empress 2 Crown: 803.2 to 1188.5 N 5. boiled crab: 294.1 to 367.9 N 6. boiled chicken with bone: 357.1 to 408.6 N 7. boiled beef rib: 4077.7 to 4356.0 N 8. dried squid: 147.5 to 190.5 N 9. dried anchovy: 35.6 to 46.5 N 10. round candy: 1900.5 to 2615.8 N 11. walnut shell: 85.7 to 373.1 N under cyclic load(14Hz) in MTS, fracture load and masticatory cycles are: 1. full porcelain occlusal surfaced PFG Crown fractured at 95% confidence intervals of 4796.8-9321.2 cycles under 2224.8 N(round candy)load, no fracture under smaller loads. 2. half porcelain occlusal surfaced PFG Crown fractured at 95% confidence intervals of 881705.1-1143565.7 cycles under 2224.8 N(round candy). no fracture under smaller loads. 3. Ice Zirkon Crown fractured at 95% confidence intervlas of 979993.0-1145773.4 cycles under 382.9 N(boiled chicken with bone). no fracture under smaller loads. 4. Empress 2 Crown fractured at 95% confidence intervals of 564.1-954.7 cycles under 382.9 N(boiled chicken with bone). no fracture under smaller loads. Conclusion: There was a significant difference in fracture resistance between experimental groups. Under single load, Korean foods than can cause fracture to the dental ceramic restorations are boiled beef rib and round candy. Even if there is no fracture under single load, cyclic dynamic load can fracture dental posterior ceramic crowns. Experimental data with 14 Hz dynamic cyclic load are obtained as follows. 1. PFG crown(full porcelain occlusion) was failed after mean 0.03 years under fracture load for round candy(2224.8 N). 2. PFG crown(half porcelain occlusion) was failed after mean 4.1 years under fracture load for round candy(2224.8 N). 3. Ice Zirkon crown was failed after mean 4.3 years under fracture load for boiled chicken with bone(382.9 N). 4. Empress 2 crown was failed after mean 0.003 years under fracture load for boiled chicken with bone(382.9 N).

• Korean journal of food and cookery science
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• v.17 no.6
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• pp.625-633
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• 2001

The purpose of this study was to investigate the growth of lactic acid bacteria and the self-life of Kimchi prepared with Toha sauce(TK) and different kinds of jeot-kal, a traditional fermented fish sauce. The Kimchi samples were stored for 42 days at 12$\pm$2$\^{C}$. The results were as follows: The pH value was decreased in the order of TK, AK(prepared with fermented anchovy juice), SK(prepared with fermented shrimp) and CK(control), and the acidity was increased in the opposed order. Redox potentials decreased until 4 days of fermentation but increased thereafter. TK showed the lowest value in redox potential as well as the lowest change in the number of yeast; however, it had the highest contents of vitamin C and reducing sugar. The total number of lactic acid bacteria was higher in jeot-kal-added Kimchi than control throughout the fermentation period. In sensory evaluation. AK got the highest score in overall preference in the early stage of fermentation, but TK was preferred in the late stage.

• Korean Journal of Ichthyology
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• v.32 no.2
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• pp.103-109
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• 2020

The diet composition of whitespotted conger, Conger myriaster was studied using 129 specimens collected in the coastal waters Geoje, Korea from June 2018 to May 2019. The size of the specimens ranged from 11.5~22.9 cm in preanus length (AL). C. myriaster was a piscivore that consumes mainly pisces such as Engraulis japonicus and Gobiidae (%IRI: 98.4%). Of the fish species E. japonicus was the most preferred prey. Based on these results, it is considered that Conger myriaster has a characteristic of feeding on abundant prey organisms in the study area. The dietary compositions of C. myriaster was not significantly different among size classes. These results are considered to be due to a lack of specimens and the various size groups were not collected. Based on these results, it is thought that immature fishes inhabit the coast of Geoje. As body size of C. myriaster increased the mean weigh of prey per stomach (mW/ST) tended to increase (one-way ANOVA, P<0.05).