• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.6
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• pp.1139-1144
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• 2000

In vivo Drosophilla 돌연변이 검출계에서 발생 단계상의 독성효과가 없는 범위에서 소금 및 젓갈을 단독 처리했을 때 모든 시료가 자연발생 빈도가 유사하게 나타났다. MNNG의 체세포 돌연변이 유발에 미치는 영향을 살펴본 결과 생멸치, 6개월간 속성된 멸치 12개월된 멸치액젓은 항돌연변이효과를 보였고, 발효하지 않은 소금에 절인 멸치는 small muh spots 와 large mwh spots 의 출현빈도에 대해 모두 보돌연변이 효과를 보였다. 따라서 멸치 젓갈 제조시 멸치에 소금이 첨가되어 (생젓갈) 돌연변이 유발이 일어날 가능성이 있지만 숙성기간이 길어지면 (12개월, 익은 젓갈) 오히려 항돌연변이효과가 있는 것으로 나타났다.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.32 no.4
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• pp.488-494
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• 1999

Hydrolytic peptides of salted and fermented anchovy sauce, and anchovy actomyosin for the development of a rapid fermentation method with conventional tastes and flavors were studied. The optimal temperatures of crude enzymes isolated from anchor, liver and viscera of squid were 55, 40$\~$45 and $45\~60^{\circ}C$, respectively. Crude enzyme isolated from anchovy was more effective on hydrolysis of anchovy actomyosin than that from squid liver and viscera. But the crude enzyme from squid liver was less effective on NaCl than that from anchovy. Three peptides occurred in anchovy actomyosin hydrolyzed with crude enzymes from anchovy and squid liver for 30 min. Their molecular weight were determined by Superdex 200 gel chromatography as 10,800, 5,800 and 2,600 dalton. When anchovy sauce was hydrolyzed with crude enzymes of anchovy, squid liver and viscera, and Protamex during 70 days, ranges of their low molecular weight of hydrolyzed peptides were 300$\~$1,000dalton detected by Sephadex G-50 and their major amino acid compositions were glutamic acid, glycine and alanine, which was related with conventional tastes. Those amino acid compositions were similar to those of anchovy sauce hydrolyzed with squid liver, In the case of Protamex treatment, hydrolyzed peptides had high levels of isoleucine and leucine, being associated with the bitter, but a low level of glutamic acid.

• Parasites, Hosts and Diseases
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• v.33 no.2
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• pp.95-100
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• 1995

A survey was carried out on the larval anilsakids in anchovies (Engrnuyis jnponica) which were caught from April to .lune in 1993 at the southern and eastern sea in Korea. Anisakids in anchovies were morphological classified into Anisakis type I and II and Contracaecum type B and C, after fixation in 70% alcohol and clearing in lactophenol. A examined. The infection rates showed no relation with length of the anchovies. The numbers of anisakids by organs of anchovies were 96 (56.1%) from the muscle, 65 (38.0%) from the omentum, 7 (4.1%) from the intestine, 2 (1.7%) from the stomach and 1 (0.6%) from the testis. Infection rates of anchovies with anisakids by localities were 5.1% at Taebyon, 8.0% at Sokcho and 9.2% at Chungmu. The larval uisikids in anchovies may infect humans who often eat raw anchovies.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.5
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• pp.875-879
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• 2004

To improve the quality of traditional Doeniang, the sea tangle, sea mustard, or anchovy powder were added to soybean paste and matured for 90 days. The quality and sensory evaluation of the Doenjang were analysed. The addition of anchovy showed higher fat and protein contents in the Doenjang. In the mineral contents, the sweet tangle and anchovy addition significantly increased Mg and K contents. The reducing sugar content showed 9.4% in the Doenjang prepared with sweet tangle and anchovy powder than 6.0% of the control. However, the pH and acidity were not showed any significantly difference at the 5% level by Duncan's multiple range test. The amino nitrogen content was 618.7 mg% in the anchovy Doeniang that is higher than 531.1 mg% of the control. The addition of sweet tangle and anchovy to the Doenjang showed higher score in the sensory evaluation.

• Korean Journal of Ichthyology
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• v.20 no.3
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• pp.190-197
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• 2008

Spatio-temporal distribution of eggs and larvae of Japanese anchovy Engraulis japonica in the southern sea of Korea was determined using data obtained from icthyoplanktonic surveys and oceanographic observations between Goheung Peninsula and Goeje Island from May to August 2007. Commercial anchovy catch and size composition from four local fishery cooperative associations were also analyzed in relation to the geographic distribution of eggs and larvae. The abundance of anchovy eggs increased from May to July and was lowest in August. Eggs were mainly distributed between Namhae Island and Goeje Island, where water temperatures were $15{\sim}24^{\circ}C$ and salinities were 32~35‰. In 2007 anchovy landings between Namhae Island and Goeje Island were 11,409 tons at Tongyeong association, 4,137 tons at Masan association, and 2,487 tons at Sacheon association. However, landings between Goheung and Yeosu Peninsula were only 4,411 tons (at Yeosu association). The catch by anchovy tow net was high in the area where eggs were abundantly distributed. This indicates that the distribution of egg density was directly correlated with recruitment of E. japonica. All growth stages were abundant in the study area, indicating that this area is a major spawning and growing ground of E. japonica in Korean waters.

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2003.05a
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• pp.259-261
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• 2003

멸치, Engraulis japonica는 우리나라 전 해역에 분포하고 있는 난류성 연안성 어류로서 남해안 기선권현망어업의 어획량이 가장 많다. 멸치는 남해안 외해역의 난수역에서 겨울을 보낸 후 봄철이 되면 남해안 연안역을 중심으로 동해안과 서해안을 따라 회유하는데, 주 분포 해역인 남해안에서 연중 산란과 성숙이 이루어짐으로서 어장이 형성되며 주 어기는 7-9월이다. 또 멸치는 해양환경 변화에 따라 어황 변동이 심한것으로 알려져 있어 어황예측에 어려움이 많다. (중략)

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2003.05a
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• pp.349-350
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• 2003

멸치, Engraulis japonica는 우리나라 주변해역에 널리 분포하는 소형의 표층성 부어로서 특히 국내 남해에 있어서는 상업적으로 중요한 어획대상종이 되고 있다(장등, 1980). 또한 멸치는 자치어기부터 성어에 이르는 단계까지 어식성 어류들의 주요한 먹이원이 되고 있는데 이는 소형의 플랑크들을 주로 섭이하고 있는 멸치가 해양의 저차생산력을 이용가능한 자원으로 변환시키는 역할을 담당하는 등 천연의 먹이생태계에 있어서도 중대한 위치를 차지하고 있는 어종이라 볼 수 있다(화전, 1997). (중략)

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2001.10a
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• pp.107-108
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• 2001

멸치는 플랑크톤을 주식으로 하고, 산란, 성장 적정수온이 23$^{\circ}C$이상인 난류성이며, 표층 및 중층의 연안을 회유하는 회유어로 군유하는 성질이 있어, 우리나라 연안에서 주로 기선권현망, 정치망, 유자망, 연안 선망 등의 방법으로 어획되고 있는 주요 어종이다. 이들 멸치의 어획량은 1982년 이후 최근까지 매년 큰 변동없이 연간 15만톤에서 20만톤 정도이며, 주로 마른멸치와 젓갈로 가공되고 있다. (중략)

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2001.10a
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• pp.109-110
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• 2001

멸치는 청어목 멸치과에 속하는 어종으로서 몸체가 길고, 원통형이며, 등쪽은 암청색, 배는 은백색을 나타내고 있고, 몸체의 비늘은 탈락하기 쉽다. 또한 멸치는 플랑크톤을 주식으로 하면서 주광성이고, 산란, 성장 적정수온이 23$^{\circ}C$ 이상인 난류성이며, 표층 및 중층의 연안을회유표층 및 중층의 연안을 회유하는 회유어로 군유하는 성질이 있다. (중략)

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.27 no.4
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• pp.238-246
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• 1991

In order to make clear the mechanism forming the fishing ground of anchovy drag net in connection with water temperature, catch and oceanographic data for the years of 1970-1988 in the Southern Sea of Korea were analyzed. The annual catch of anchovy drag net was about 21,000M/T in 1970 but it was increasing largely so far 100,000M/T in recent years. The fishing season of anchovy drag net is the whole year beside the prohibition season established in aims to protect the spawning group of anchovy, and then in the best season of the period from July to December, the fishing ground is made up in the coastal area joining Yosu, Namhaedo and Bangeojin. There were some evidences that the fishing condition was controlled by the oceanographic condition, especially water temperature, that is, when there was large difference in water temperature between the south area of the Eastern Sea and the west area of the southern Sea and the thermocline is formed strongly in the larger less than 20m, the fishing condition was good. On the other hand, there was a very effective correlation between the catch(X) of anchovy spawning group in Spring by other fishing gears, mainly drift net and that(Y) of the little size of anchovy by drag net in Autumn, expressed by the relative equation, Y=62,246+1.3X, r=0.63.