• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2002.10a
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• pp.39-40
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• 2002

전어는 한국 연안에 널리 분포하고 있으며, 주로 남해안과 동해안에서 어획이 이루어지고 있다. 전어의 어획 방법은 1978년까지는 주로 자망에 의하여 어획되었으나, 최근에는 소형 선망에 의한 어획량이 증가하고 있으며, 이것은 소수의 소형 선망에 전어가 대량으로 어획되는 영향에 기인한다. 그러나, 자망은 다른 어구에 비하여 어구의 비용이 적게 들고 소형 어선으로도 조업이 가능하므로 여전히 많은 수의 자망 어선이 전어가 연안으로 회유하여 오는 봄과 가을에는 선자망을 사용하여 조업을 행하고 있다. (중략)

• Korean Journal of Ichthyology
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• v.18 no.4
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• pp.300-310
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• 2006

Genomic DNA isolated from three geographical gizzard-shad (Konosirus punctatus) populations in Seocheon (SC), Busan (BS) and Gochang (GC) collected in the West Sea and the southern sea, respectively, off the Korean Peninsula, were PCR-amplified repeatedly. Eight selected decamer and 20-mer primers generated a total of 713 loci in the SC population, 791 in the BS population, and 732 in the GC population, with a DNA fragment size ranging from 100 bp to 2,800 bp. We identified 50 unique loci for the SC population, 70 unique loci for the BS population and 130 for the GC population: 120 shared loci for the three populations. There were 108 specific loci (15.1%) for the SC population, 74 (9.4%) for the BS population, and 67 (9.2%) for the GC population. Eight primers also generated 48 polymorphic loci (6.7%) for the SC population, 26 (3.3%) for the BS population, and 16 (2.2%) for the GC population. The similarity matrix ranged from 0.756 to 0.936 for the SC population, from 0.800 to 0.938 for the BS population, and from 0.731 to 0.959 for the GC population. The dendrogram obtained by the eight primers indicates three genetic clusters: cluster 1 (SEOCHEON 01~SEOCHEON 10), cluster 2 (BUSAN 11~BUSAN 20 and GOCHANG 23~GOCHANG 24), and cluster 3 (GOCHANG 21, 22, 25, 26, 27, 28, 29 and 30). As stated above, some individuals of the GC population appear to belong in BS population. When seeing this result, it was thought with the fact that some individuals of 2 populations seem to come and go partially. Thus, RAPD-PCR analysis revealed a significant genetic distance between the three geographical gizzard-shad populations. Using various decamer and 20-mer primers, RAPD-PCR may be applied to identify specific/polymorphic markers that are particular to a species and geographic population, and to define genetic diversity, polymorphisms, and similarities among geographical gizzard-shad populations.

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2000.10a
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• pp.60-61
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• 2000

전어 선망어업은 전어의 특성상 년 중 조업이 이루어지지 않고 어군이 연안에 머무는 4∼5개월 정도만 이루어지기 때문에 매년 단절적인 어업을 할 수 밖에 없다. 이러한 특성 때문에 전어 선망어업은 큰 관심을 받지 못하였고 연구나 조사도 이루어지지 않았으며 어민들도 년 중 어획이 이루어지는 것이 아니기에 과거부터 사용하여온 어구 및 어법을 답습하는 상태이다. (중략)

• Korean Journal of Food Science and Technology
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• v.50 no.6
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• pp.601-607
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• 2018

We examined the physicochemical characteristics of radish kimchi supplemented with either 10% boneless or boned sliced gizzard shad (BLGS and BGS, respectively) and compared them to those of untreated kimchi during an eight-week fermentation period. BLGS- and BGS-containing kimchi showed higher acidity, amino nitrogen, and Lactobacillus levels than control kimchi. Furthermore, BGS-containing kimchi showed higher acidity, amino nitrogen, and Lactobacillus levels, and lower reducing sugar contents than BLGS at the optimum- and over-ripened stage. Higher amino nitrogen serves as a good medium for microorganism growth, which produce organic acids, consequently decreasing the reducing sugar, pH levels and increasing the acidity. The preference test showed that the control kimchi was the most preferred at the unripened stage, while the BLGS- and BGS-supplemented kimchi samples in the ripened and over-ripened stages showed similar preferences. In conclusion, our results indicate that gizzard shad-supplemented kimchi shows positive health characteristics, such as low salinity, high amino nitrogen and Lactobacillus levels.

• 한국해양학회지
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• v.18 no.2
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• pp.161-168
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• 1983

Age composition and reproductive period o the shad, Konosirus punctatus, in Cheonsu Bay were determined though analysis of sizi, ane and maturity of fish. Sampses were collected with trap in the bay mouth from May, 1981 to December, 1982. Shads start entering the bay for feeding and spawning in spring when water temperature exceeds 8$^{\circ}C$. They stay in inner part of the bay in summer nad move out to sea in autumn before water trmperature decreasea to 8$^{\circ}C$. Fish grows very rapidly during first summer after birth. Mean lengthes of 1-4 year old fishes were 12.2cm, 15.8cm, 17.6cm and 20.9cm, respectively. The largest and oldrst fish pbserved was 22.0cm long with age 4. Shads of Cheonsu Bay reach maturity at 2 years old at the size greater then 14cm. Data on size and age at first maturityindicate thzt maturity of shad depends on size and not on age. Spawning occurs from late April to late May when water temperature is between 8$^{\circ}C$ and 15$^{\circ}C$.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.29 no.4
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• pp.450-455
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• 1996

To investigate the food organisms of the shad (Konosirus punctatus) during the postlarval stage, the gut contents of the shad, captured in Kwangyang Bay in June 1990, were observed. The food organisms food items of the shad larvae of $4.8\~5.0mm$ (NL) were copepod eggs and copepod nauplii, whereas those of the larvae longer than 5.0 mm (NL) were copepod nauplii and Tintinnopsis.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.12 no.4
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• pp.245-253
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• 1979

Trimethylamine and dimethylamine contents of salted, hot-air dried, sun dried and boiled-dried samples of three commercial fishes, common mackerel, gizzard-shad and sardine, were analyzed and quantitatively compared at two different temperature conditions. The formation of both secondary amines was more rapid at $25^{\circ}C$ than at $10^{\circ}C$. And the content of dimethylamine in small sardine was comparatively higher than that in the other samples at both temperatures. Residual amounts of trimethylamine oxide of Halted common mackerel, gizzard-shad and boiled-dried small sardine were relatively higher than those of the other samples. Trimethylamine contents of sun dried samples were relatively higher than in the other samples, while those of boiled-dried small sardine was comparatively lower than those of the others. Dimethylamine content of sun dried samples were higher than those of the other samples, whereas those of boiled-dried small sardine and salted common mackerel were comparatively lower than those of the other samples.

• Proceedings of the Korean Society of Developmental Biology Conference
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• 2005.07a
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• pp.40-40
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• 2005

• Korean Journal of Fisheries and Aquatic Sciences
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• v.13 no.1
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• pp.15-22
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• 1980

It has been well known that histamine is presumably the causative material of an outbreak of allergy-like food Poisoning from eating of the meat of dark-fleshed fishes. The present paper was conducted to elucidate the changes in histamine content in the muscle of the dark-fleshed fishes, such as, common mackerel, Scomber japonicus, gizzard-shad, Konosirus punctatus and small sardine, Sardinops melanosticta, under different condition of storage and process. In general, the formation of histamine was markedly different depending upon the kind of fish and the storage temperature. The highest value of the amount of histamine was observed in common mackerel showing thirty folds of gizzard-shad, and gizzard-shad showed the lowest value. Referring to temperature, the formation of histamine at $10^{\circ}C$ was observed more rapid than that of at $25^{\circ}C$. According to the each products, the higher value observed in the sample of sun dried, and those of salted and hot-air dried were similar and boiled-dried of small sardine Was observed the lower value.

• Journal of the East Asian Society of Dietary Life
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• v.6 no.2
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• pp.205-211
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• 1996

Effects of mustard seed(Brassica juncea) on the preservation of raw gizzard-shad slice were investigated, morphological change of Vibrio Parahaemolyticus treated with water-extract of mustard seed was examined, the results are as following. The pH of raw gizzard-shad slice soaked in water with mustard seed slightly increased during preservation, and the pH was in inverse proportion to the added amount of mustard seed. The number of bacteria and Vibrio of raw gizzard-shad slice treated with mustard seed were lower than control, and the higher the mustard seed concentration, the lower the number of bacteria and Vibrio. The TMA-N content of raw gizzard-shad slice gradually increased during preservation, and the TMA-N was in inverse proportion to the added amount of mustard seed. Scanning electron microscopy of Vibrio Parahaemolyticus treated with water extract of mustard seed showed that surface membrane was destroyed with expended ellipsoidal shape.