• The Journal of Fisheries Business Administration
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• v.30 no.2
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• pp.91-105
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• 1999

본 연구는 필자가 미국 Oregon 주의 수산업사를 조사하던 중 1940년대부터 시작된 미국으로 이민 한 중국인들이 미국 서부 수산업에 미친 영향이 거대하다는 것을 발견하고, 이에 관련된 문헌을 찾아 최초 미국 서부(특히, California 주)에 이민하기 시작했던 중국 이민자들이 미국에서 수산업 활동을 시작한 배경과 그에 따른 영향 등을 살펴본 것이다. 중국인이 미국에 이민하기 시작한 배경은 두 가지가 있다. 하나는 국내적인 요인으로서 중국에서의 경제적 빈곤과 정치적 핍박이었고, 다른 하나는 국외적인 요인으로서 금캐기가 가능하다는 소식 등 미국 생활에 대한 동경이었다. 중국인의 미국 이민사에서 독특한 점의 하나는 중국 남부지 방에 위치한 광동성 지방민들이 절대적인 비중(90% 이상)을 차지하고 있다는 것이다. 가장 큰 이유는 광동성은 일찌기 외국문물이 드나드는 곳이어서 인근 광동성 지방민들은 다른 지방민보다 외국소식을 쉽게 접할 수 있었기 때 문이었다. 미국에 도착한 광동성 지방민들은 쉽게 직업을 구할수 없는 처지이 되자 그들이 익숙하게 알고 있는 바다생활에 뛰어들었고, 마침내는 미국 서부에서 진취적인 어업인이 되었다. 따라서 서부에서 최초의 상업적 어업인이 되었으며, 미국 서부에서 시작한 중국인의 수산업은 점차 다른 주로 퍼져 나갔다는 기록은 중국인이 미국 전역에서 최초의 상업적 어업인이었음을 알게 한다. 최초의 중국인 어촌은 1854년 San Francisco의 Rincon Point에 세워졌으며, 25척의 어선과 150여명의 주민이 살았다. 그들이 사용한 어구ㆍ어업은 통발, 정치망, 선망, 낚시, 연승 등이었으며, 중국풍의 어선과 어구를 직접 만들어 새우, 철갑상어, 대구, 우럭, 넙치, 게, 가재, 전복 등을 어획했다. 1888년에는 San Francisco 전역에 20개의 어촌이 형성되었고, 2천여명의 어업종사자가 있었다. 1900년부터는 점차 그 수가 줄기 시작하였다. 가장 크고 오래 지속된 어업은 새우어업은 1860년대부터 1940년 중반까지 계속되었으며, 이 어업에 의해 새우가 인근 지역의 보편적인 식품으로 자리하게 되었다. 인디언에 의해 단순한 장식품으로 사용되던 전복은 중국인에 의해 그 맛이 알려지게 되었고, 유럽이나 미국 동부로 팔려 나갔다. 상어 또한 중국인에 의해 먹기 시작하였으며, 내장에서 뺀 기름이 사용되기 시작하였다. 게를 잡기 위한 통발과 시장형성으로 San Francisco부두의 많은 부분이 차지되었다. 1880년대부터 시작된 해조류의 채취는 처음에는 인디언들에 의해 시작되었으나, 곧 중국인들에 의해 본격화되었다. 광동성 지방민들의 초속식품의 하나인 오징어를 잡기 위해 중국인들은 배를 만들어 야간에 횃불을 밝혔다. 오징어는 곧 San Francisco 주민은 물론 태평양 연안주와 미국 전역에 있는 중국식당에서 수요가 지속되었다. 중국인들은 1849년부터 연어를 상업적으로 잡기 시작하였으며, Washington주에서 시작되어 Oregon, British Columbia, Alaska로 퍼진 통조림 공장은 주로 중국인의 노동력에 의해 운영되었다. 위와 같이 중국인들이 미국 수산업 분야에서 크게 활동하자 미국인들은 그들의 수산업 활동을 제재 또는 통제하고자 일정한 납세를 명시한 각종 법률, 특히 The Chinese Exclusion Act 등을 제정하였다. 미국 서부에서 중국인의 수산업은 미국인의 법적 제재, 중국인의 다른 직업으로의 이직 등으로 1940년대를 끝으로 막을 내렸다.

• Korean Journal of Food Science and Technology
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• v.44 no.1
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• pp.61-68
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• 2012

Sikhae is a traditional Korean fermented seafood with a 7-10% salt concentration. Consumers have begun to look for low-salt food because excess salt is known to cause hypertension and gastric cancer. The quality characteristics of low-salt squid sikhae were investigated at different fermentation temperatures and periods, so as to determine its shelflife. The shelf-life of the low-salt (5%) squid sikhae at $-1^{\circ}C$ based on pH was 142 days. The functional activities of the ethanol extract of squid sikhae such as its antioxidant activity and inhibitions on ${\alpha}$-glucosidase, ${\beta}$-glucuronidase, and elastase were stronger than those of the water extract. Based on the results of sensory evaluation, the low-salted squid sikhae was very similar to fermented seafood. In conclusion, low-salt sikhae is commercially viable.

• Food Engineering Progress
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• v.21 no.1
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• pp.88-92
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• 2017

We attempted to investigate antibacterial and proteolytic activities of bacteria isolated from three ethnic fermented seafoods in the east coast of South Korea, gajami sikhae, squid jeotgal, and fermented jinuari (Grateloupia filicina). Bacillus cereus ATCC 14579, Listeria monocytogenes ATCC 15313, Staphylococcus aureus KCTC 1916, Escherichia coli O157:H7 ATCC 43895, and Salmonella enterica serovar Typhimurium ATCC 4931 were selected to determine the antibacterial activity of the bacterial isolates. Among 233 isolates from the three foods, 36 isolates (15.5%) showed antibacterial activity against B. cereus ATCC 14579, the highest incidence of inhibition, followed by S. aureus KCTC 1916 (7.7%) and L. monocytogenes ATCC 15313 (6.0%). However, only five and three strains among the isolates exhibited inhibitory activity against Gram-negative indicators, E. coli ATCC 43895 and Sal. enterica ATCC 4931, respectively. The proteolytic activity of the isolates was determined via hydrolysis of skim milk after 24, 48, and 72 h incubation. After 72 h incubation, 72 out of 233 isolates (30.9%) showed proteolytic activity, and the isolates of fermented jinuari exhibited the highest incidence of proteolytic activity (60%, 36 isolates). These results suggest that ethnic fermented seafoods in the east coast of South Korea might be a promising source of bacterial strains producing antibacterial and proteolytic compounds.

• The Korean Journal of Food And Nutrition
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• v.14 no.6
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• pp.573-578
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• 2001

Cholesterol oxidation products(COPs) such as 7-ketocholesterol, 7 ${\alpha}$, 7 ${\beta}$-hydroxycholesterol and 25-hydroxycholesterol were analyzed for ensuring the safety of squid during its drying and cooking. In addition. changes of malonaldehyde in squid during its drying and cooking were also investigated. Cholesterol was detected 636.4m9/1009 in fresh sample, which was decreased during its drying and cholesterol contents in dried sample were 468.9mg/100g, 486.8mg/100g, respectively, while COPs contents of sun and hot air dried samples increased about 6.2 times more than those contents of fresh sample. Regardless of cooking methods, the contents of COPs in dried products increased after cooking. Especially, those contents were determined 127.3 mg/g in sun dried samples were cooked by microwave oven. The malonaldehyde contents of dried products increased after cooking, its contents in cooked samples by an microwave oven after sun dried were about 4.3 times more than in control products. In general, a small quantity of COPs were formed in dried samples which were cooked by a steam.

• Journal of Life Science
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• v.33 no.6
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• pp.506-511
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• 2023

The purposes of this study were to isolate and characterize lactic acid bacteria with antibacterial activity against Methicillin-resistant Staphylococcus aureus (MRSA) from fermented food and to confirm the antibacterial activities of fermented rice products using the isolated lactic acid bacterium. Three bacteria, namely, Weissella sp. ISF-1, ISF-2, and ISF-3, were selected from fermented squid based on the 16S rRNA gene sequence. All three strains grew well in an MRS medium containing 5% (w/v) NaCl and showed antibacterial activity against Bacillus cereus, Staphylococcus aureus, and MRSA. Their growth was excellent at 0% ~ 5% (w/v) NaCl and relatively good up to 7% (w/v) NaCl. The initial pH of 8 was optimal for their growth, and good growth was also observed at pH 6, 7, and 9. The lyophilisates of the fermented rice using Weissella sp. ISF-1 showed antibacterial activities against B. cereus, S. aureus, and MRSA. We inferred that isolated lactic acid bacteria could be useful in the development of probiotics and biopreservatives for foods and in the treatment of MRSA and may increase the value of rice products.

• Journal of Food Hygiene and Safety
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• v.21 no.2
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• pp.70-75
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• 2006

Of 111 bacterial isolates on 32 dried salted marine products in Garak wholesale market.72 strains were coliforms, and 12 were staphylococcus spp. etc. In average, humidity 17.28%, ashes 4.92%, standard plate count $1.1{\times}10^7$ CFU/ml, coliforms count $9.0{\times}10^3$ CFU/ml, staphylococcus spp. $5.4{\times}10^6$ CFU/ml respectively. Of 72 coliforms, it was isolated by 21 Pantoea spp, 14 Enterobacter cloacae and, 13 Ranella aquatilis, etc. and of 12 Staphylococcus spp. 4 staphylococcus xylosus was the most.

• Applied Biological Chemistry
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• v.33 no.3
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• pp.247-251
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• 1990

A bacterial strain which produce a high level of protease was isolated from a commercial salted fish, squid jetkal. This strain was identified as a strain belong to the genus Halobacterium and was found to be extremely halophilic : more than 2.0M of sodium chloride was required for the growth. The protease production by the strain was maximized when grown on Norberg & Hofsten medium containing 4.5M sodium chloride, 1.5% gelatin and 0.4% yeast extract (initial pH 7.0) for 108hrs at $38^{\circ}C$.

• Journal of Food Hygiene and Safety
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• v.11 no.3
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• pp.171-176
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• 1996

Microbial distribution as well as content of salt and preservatives in side dishes was investigated by analyzing cell count of viable cells, coliform bacteria and food poisoning bacteria of sliced squid bokum and anchovy bokum, purchased at 17 different department stores and 2 different traditional market in Seoul, which are most preferred by many consumers to any other side dishes available in the market. 6.2$\times$103~1.2$\times$108 cells/g of viable cell was detected in 19 different samples of the sliced squid bokum, among which samples of the sliced squid bokum and 14 samples of the anchovy bokum contained 103~108 cells/g of coliform group. However food poisoning bacteria were not detected in all the samples tested. Salt content was 2.42~4.89 %w/w and 2.28~6.46 w/w for the sliced squid bokum and the anchovy bokum respectively. Analysis of preservatives by HPLC such as sorbic acid, benzoic acid, dehydroacetic acid and another 6 kinds of esters resulted that 1.0$\times$73.8 mg/100 g of sorbic acid was detected in the 19 samples of the sliced squid bokum, while only 6 samples of the 15 anchovy bokum samples contained sorbic acid.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.26 no.4
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• pp.317-325
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• 1990

The attraction activity of the natural baits for sea eels(Astroconger myriaster) was surveyed by using fishing traps in the 3 different fishing ground of southern coastal waters of Korea. Twenty four different baits were experimented and weight for each bait was 50g, the optimal minimum weight owing to our preliminary test. Among the above 24 baits, anchovy(Engraulis japonica), sardine(Sardinops melanosticta), or marine worms(Neanthes japonica)were most effective. In case of sardine bait, the body showed higher attraction activity than the head or viscera and the builded juice of anchovy or sardine showed higher attraction activity than spoiled one.

• The Korean Journal of Food And Nutrition
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• v.18 no.1
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• pp.19-27
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• 2005

Antioxidative polyethylene films for food packaging were experimentally prepared by fortification of TBHQ(tertiary butylhydroquinone) and dl-a-tocopherol at the weight ratio of 0.05, 0.2 and 0.5%, respectively and laminated with nylon. TBHQ and tocopherol contents in the PE/nylon film were analyzed and the antioxidative effects of film were investigated on the lipid oxidation of semi-dried squid during storage at 5℃ and l5℃. TBHQ contents of TAP 1(TBHQ 0.05%), TAP 2(TBHQ 0.2%) and TAP 3(0.5%) were 38, 146 and 365 mg/100g, respectively. Tocopherol contents of DAP l(tocopherol 0.05%), DAP 2(tocopherol 0.2%) and DAP 3(tocopherol 0.5%) were 33, 139 and 356 mg/l00g, respectively. TBA value and POV during storage of semi-drid squid were affected both by storage temperatures and packaging films. Lipid oxidation during storage was retarded by anti-oxidative films, as TBA value of TAP 3 and DAP 3 revealed about 50% of control after storage at 5℃ for 20 days and similer effects in POV were also observed.