• Korean Journal of Fisheries and Aquatic Sciences
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• v.25 no.6
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• pp.495-500
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• 1992

The relationship between distribution of eggs and larvae of anchovy, Engraulis japonica, and environmental factors were studied using the data on the ichthyoplankton and zooplankton sampled vertically by net, and water temperature and salinity observed by CTB in the eastern waters of Korea in every two month in 1985. Anchovy eggs and larvae were occurred in June and August. They distributed in the warm water current which was high temperature and salinity in June. Egg and larval distribution area were moved to the offshore in August. It is likely that distribution of anchovy eggs and larval in June significantly correlate with hydroconditions in the eastern waters of Korea.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.23 no.5
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• pp.385-393
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• 1990

Age and growth in length of anchovy juveniles were analysed from the samples collected from the coastal waters of Chonnam, Korea, in 1988 and 1989. Ages in days were determined by counting growth increments in otolith from 248 individuals. Growth in length versus age in days was well represented by Gompertz curve: $$L =5.76{\times}E xp(1.66 \times(1- E xp(-0.44\;t)))$$, or $$L=3.7{\times}E xp(1.99\times(1-E xp(-0.0614\;t)))$$. The mean growth rate was 0.38 mm/day from 20 days to 40 days. Growth rate was maximum at 10 days, and then decreased gradually. The growth of anchovy juvenile were nearly constant inspite of the sampling dates or stations.

• Journal of Life Science
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• v.13 no.3
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• pp.349-354
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• 2003

In order to manufacture the high-quality products as well as to promote their consumption, processing conditions for anchovy snacks were investigated. Seasoning juice-1 were made for 7% sugar, 2% salt, 5% soy sauce, 2% ginger, 1% pepper, 5% garlic, 5% onion, 2% glasswort extract and 0.5% taurine with water. Seasoning juice-2 were made for 15% frying powder, 15-20% starch syrup, 10% soybean powder and 2% sesame powder with water. Sensory evaluation revealed that overall acceptability of anchovy snacks with 30% moisture before popping, 15% frying powder and 15-20% starch syrup in seasoning juice-2 with 20 seconds popping time exceeded other groups of samples.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.35 no.3
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• pp.302-307
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• 2002

To investigate difference of components changes in salt-fermented anchovy, Engaulis japonicus sauce during 18 months fermentation by tank size, various chemical properties were examined at 2$\~$3 months intervals. The contents of total and amino nitrogen, total ATP related compounds increased gradually during 18 months of fermentation, and showed higher content in salt-fermented anchor sauce produced by large tank scale (LTS) product than those of small tank scale (STS) product during fermentation. Hypoxanthine and uric acid were the most abundant in ATP related compounds, ranging from $81.1\%$ to $90.4\%$, The cross point of inosine (HxR) + hypoxanthine (Hx) and uric acid was faster in LTS with 10.3 months fermentation than in STS with 12.6 months fermentation. After 18month of fermentation, the LTS was rich in free amino acids, such as glutamic acid, alanine, aspartic acid, valine, Iysine in that order. On the other hand, the STS was rich in free amino acids, glutamic acid, aspartic acid, alanine, vsine, valine in that order. Absorbance at 453 nm were higher in STS than in STS, but was no difference the rate of increase during fermentation.

• Korean Journal of Environmental Biology
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• v.31 no.4
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• pp.275-287
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• 2013

The Japanese anchovy Engraulis japonicus is a widespread species in the western North Pacific and major fishery resource. To understand the spatio-temporal variation of anchovy prey items in the coastal waters of southern Korea, the stomach contents of anchovy and the structure of the zooplankton community were analysed at three sites (Jindo, Yeosu and Tong-yeong) from July 2011 to February 2012. The main prey items in Yeosu and Jindo were cyprid stage of barnacle (>35%) and copepod Calanus sinicus (>22%) in July, respectively, while, predominant ones in Tongyeong were small copepods, Paracalanus parvus s.l. (41%) and Corycaeus affinis (22%). During this period, the dominant zooplankton were cladoceran Evadne tergestina (39%) in Yeosu, small copepod, P. parvus s.l. (28%) in Jindo and cladoceran E. tergestina (14%) in Tongyeong. The dominant prey items were barnacle larvae and copepods in summer, phytoplankton and Pseudodiaptomus marinus in autumn and P. parvus s.l. and cold water copepod, Centropages abdominalis in winter. Anchovy prefer the prey item C. sinicus (3%) over E. tergestina (39%), which was a dominant species in the catching site in summer. P. marinus (0.5%) and C. abdominalis (0.9%) were preferred over P. parvus s.l. (30%, 21%) in autumn and winter, respectively. Prey items varied with area and season in the coastal waters of southern Korea. These results suggest that the prey selectivity of anchovy showed high flexibility and adaptability in the study waters.

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2000.10a
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• pp.101-102
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• 2000

멸치는 동물성 단백질과 칼슘을 가장 손쉽고 저가로 구입할 수 있는 식품이며, 기호성을 부여해 줄 수 있는 수산가공품의 원료로서의 잠재능을 보유하고 있다. 특히 남해안을 중심으로 매년 7월부터 다음해 3월까지 어획되는 멸치의 대부분이 젓갈원료로 이용되며, 횟감 또는 소건품(掃乾品)의 원료로도 이용되어지고 있다. 그러나, 가을멸의 경우, 지질함량이 높고 봄멸에 비해 정미성분 함량이 낮아 가공원료로서 부적합하다. (중략)

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2001.05a
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• pp.152-153
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• 2001

멸치 (Engraulis japonica)의 생산량은 매년 차이가 있으나, 1999년도에 238,463톤의 생산으로 당해연도 일반해면어업 총생산량 133만 여톤의 17.9％를 차지할 정도로 많은 생산량을 기록하여 수산업에 있어 중요한 어종이다. 그러나, 멸치는 선도가 저하하기 쉬운 소형 적색육 어류로서 혈합육 비율이 높고 지방의 함량이 많을 뿐 아니라 표피가 연약하여 취급과정 중 복부가 파열되기 쉽다. (중략)

• Korean Journal of Ichthyology
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• v.17 no.3
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• pp.217-220
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• 2005

Three specimens of leptocephalus larvae (33.4~35.2 mm in SL) were collected from the southern coast of Jeju Island, Korea, by an aquatic lamp on August 14, 2004. These larvae were identified as Elops hawaiensis because of their having a forked caudal fin, a smaller anal fin than dorsal fin, and anal-fin position posterior to dorsal fin.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.1 no.2
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• pp.97-104
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• 1968

Some considerations were made concerning the variation in the number of vertebrae (except urostyle) of anchovies sampled from the south coast of Korea, mainly off the city of Chungmu. The some seasonal difference was evinced in the mean value of vertebrae of small sized fish only, and no other significant differences were observed such as for locality or fishing gears. It was concluded that the anchovies from the south coast of Korea might be devided into spring and summer hatching populations and that the seasonal variation in the number of vertebrae might be caused by the difference of water temperature during the spawning season.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.27 no.4
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• pp.232-237
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• 1991

The elementary experiments were conducted in order to improve the quality of trap baits in the southern coastal waters of Korea. 16 kind of natural baits or 11 chemicals amino acids or neucleotides, used for experiments.