• International journal of advanced smart convergence
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• 제13권1호
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• pp.185-193
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• 2024

This study aimed to investigate the immediate physiological responses, including heart rate, blood pressure, and rate pressure product (RPP), following squat exercises performed at three water depths (ground, knee depth, waist depth) and two speed conditions (60bpm speed, Max speed). The participants consisted of 10 men in their 20s with over 6 months of resistance exercise experience. For the 60bpm speed squats, participants performed 30 repetitions in 1 minute at a rate of 2 seconds per repetition, while for Max speed squats, they performed at Max speed without a set limit on the number of repetitions for 1 minute. All experiments were conducted with a random assignment. The study results showed that immediately after the aquatic squat exercise, the average heart rate, blood pressure, and cardiac load were higher in the order of knee depth, ground level, and waist depth at both 60bpm speed and Max Speed. At 60bpm speed, the heart rate was higher in the order of ground level, knee depth, and waist depth. Overall, exercise in an aquatic environment was considered to impose relatively lower physical burden compared to land-based exercise. Therefore, it is suggested that depending on individual fitness levels and exercise goals, appropriately combining aquatic exercise, which imposes lower immediate physiological burden, and land-based exercise may lead to safer and more effective exercise methods.

• 한국수산과학회지
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• 제15권2호
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• pp.111-116
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• 1982

말쥐치를 보다 효과적으로 이용하기 위한 하나의 방법으로서 말쥐치 동건품의 가공사건 및 저장중의품질변화를 실험하였다. 동결온도 $-10^{\circ}C$이고 송풍해동조건이 온도 $56\pm2^{\circ}C$, 풍속 1 m/sec 일 때 동결시간 10시간, 해동시간2시각, 동결 및 해동포수는 5소파 가장 적합하였다. 이 때 제품의 수분사양은 $23.6\%$, 수율은 $10.2\%$였다. 상온에서 함기포장하여 저장한 결과 90일까지는 품질에 큰 변화 없이 저장 가능했다. Omission test결과 제품의 맛에는 유리아미노산과 5'-mononucleotide가 주된 구실을 한다는 것을 알 수 있었다. 또한 말쥐치 동건품과 시판 동건명태는 관능 검사결과 맛, 냄새, 텍스튜어 등이 거의 비슷하였다.

• 한국환경독성학회:학술대회논문집
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• 한국환경독성학회 2003년도 추계국제학술대회
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• pp.152-152
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• 2003

The majority of the SKYBIO will be used in the treatment of water in food processing plants, swimming pools and cooling towers, in the manufacture fabric softeners in Australia. Most will eventually be released into domestic sewage system as a consequence of product use. The SKYBIO is not readily biodegradable (0% over 28 days), and is expected to have a low partition coefficient and high water solubility (285 g/L), all indicating that the material would be mobile in both aquatic and terrestrial compartment. The PEC/PNEC ratio for the aquatic environment is 56. This value is significantly greater than 1, indicating an immediate concern to the aquatic compartment. However as a consequence of it's cationic character, the SKYBIO will be expected to associate to negatively charged organic matter in soil and sediment.

• 한국수산과학회지
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• 제35권2호
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• pp.173-178
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• 2002

어획지에 따른 마른멸치의 품질을 제시하기 위하여 남해산, 동해산 및 서해산 마른멸치의 식품학적 품질특성 (아미노산, 무기질 및 지방산과 같은 구성성분,과산화물값 및 색도와 같은 지질산패도, 휘발성염기질소, 형상 등과 기호도 등)에 대하여 비교, 검토하였다. 남해안산 마른멸치의 수분함량은 $22.9\%$로 동해안산 마른멸치($27.4\%$) 및 서해안산 마른멸치 ($27.8\%$)에 비하여 약간 낮았다. 그러나, 산불용성 회분은 어획지에 관계없이 0.29-$0.34\%$의 범위로 차이가 없었다. 남해안산 마른멸치는 동해안산 및 서해안산에 비하여 구성아미노산 함량 (건물 당), 무기질 함량 (건물 당) 및 지방산 조성의 경우 차이가 없었고, 과산화물값 및 (20:5n-3+22:6n-3)/16:0등은 미미한 정도에서 우수하였으며, 색조 및 형상과 같은 관능 특성 은 확연히 우수하였다. 이상의 화학적 분석 및 관능 평가에 의한 어획지에 따른 마른멸치의 품질은 남해안산이 가장 우수하였고, 다음으로 서해안산 마른멸치 $\ge$ 동해안산 마른멸치의 순이었다.

• 한국조리학회지
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• 제23권7호
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• pp.167-175
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• 2017

The purpose of this study is to understand the perception of fishery products and processed food of marine products in college students through empirical analysis. 446 questionnaires were used in the analysis. As a result of the empirical analysis, the frequency of consumption of aquatic food was 2~3 times a week, the place of intake was good for taste of home and aquatic foods, respectively. Purchase motifs of processed fish products are easy, the frequency of ingestion is 3 to 4 times a week, the criteria for selection were always consumed, and the taste was considered to be high when purchased. The perception of nutrition and necessity of consumption of aquatic foods was high and radioactivity was low. 133 male students (57.8%) and 98 female students (45.4%) were aware of the aquatic traceability system. The college students generally has a high preference for the taste of marine products and high frequency of consumption, and they recognized that nutritional excellence and necessity were positive. The marketing strategy should be developed by developing proper product considering the age level and sex of consumers. The limitation is that they are college students in Busan and Gyeongsang provinces and coastal areas.

• 한국수산과학회지
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• 제11권4호
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• pp.197-203
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• 1978

먹장어를 연제품원료로서 이용하기 위한 기초자료를 얻고자 먹장어 어묵의 최적가공조건을 실험한 결과를 요약하면 다음과 같다. 채육한 육에 대하여 전분은 $5\%$, 식염은 $3\%$, tripolyphosphate는 $0.3\%$, 수세회수는 6회, 1단가열은 $45\~50^{\circ}C$에서 1시간, 2단가열은 $90^{\circ}C$에서 30분간이 좋았다. 1단가열 대신 자연응고 현상을 이용할 경우에는 $25^{\circ}C$에서 1시간 자연응고 시킨 다음 $90^{\circ}C$에서 30분간 가열하는 것이 좋았다.

• Fisheries and Aquatic Sciences
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• 제21권8호
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• pp.29.1-29.8
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• 2018

This study was conducted to evaluate the use of tuna by-product meal (TBM) as a substitute for fishmeal in juvenile Korean rockfish (Sebastes schlegeli) diets. Five isonitrogenous (52% crude protein) and isocaloric (4.9 kcal/g) diets were prepared. Control diet (Con) was formulated to contain brown fishmeal, whereas 25, 50, 75, and 100% of fishmeal was substituted with the same percentage of TBM in the TBM25, TBM50, TBM75, and TBM100 diets, respectively. Three replicate groups of fish (initial weight, $29.5{\pm}0.6g$) were fed one of the five diets for 12 weeks. The mean weight gain of fish fed the Con and TBM25 diets was significantly higher than that of fish fed the TBM100 diet (P < 0.05), but it was not significantly different from the weight gain of fish fed the TBM50 and TBM75 diets. The feed efficiency and protein efficiency ratios of fish fed the Con diet were significantly higher than those of fish fed the TBM100 diet (P < 0.05), but were not significantly different from those fed the TBM25, TBM50, and TBM75 diets. The TBM25, TBM50, TBM75, and TBM100 diets had significantly (P < 0.05) lower incidence cost and higher profit index than the Con diet. These results suggest that the tuna by-product meal used in this study could replace up to 75% of fishmeal protein in the diet without reducing growth and feed utilization in juvenile Korean rockfish weighing 29-53 g. By considering feed cost, the TBM 75 diet is recommendable for Korean rockfish farming.

• 한국수산과학회지
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• 제53권2호
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• pp.156-164
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• 2020

To develop a seasoned laver from cooking oyster effluent (C-COE), this study optimized the C-COE concentration, roasting temperature and time using response surface methodology (RSM). The optimal C-COE concentration, roasting temperature and time for producing seasoned laver from C-COE were 31.0%, 182.2℃ and 21.1 sec, respectively. The proximate composition of the seasoned laver prepared with C-COE under the conditions was 5.2% moisture, 37.4% crude protein, 8.2% crude lipid, 11.1% ash, 38.1% carbohydrate. The water activity of the prototype seasoned laver was 0.038. The prototype had stronger taste and flavor intensities than a commercial product. There was no difference (P>0.05) in the Hunter color value between the prototype and the commercial product. The peroxide (POV) and acid values (AV) of the prototype were 6.0 meq/kg and 1.4 mg KOH/g, respectively, which are considered acceptable. The results suggest that the seasoned laver with C-COE developed can be industrialized.

• 한국수산과학회지
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• 제41권3호
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• pp.163-169
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• 2008

This study investigated the quality of salted mackerel prepared with deep seawater concentrate and salt. The quality of the salted mackerel product prepared with deep seawater was compared to that prepared with surface and intermediate seawater salts, sun-dried salt, and refined salt. After preparing the salted mackerel products using the five salts, the products were stored at $4^{\circ}C$ for 35 days. Quality characteristics compared were the acid value (AV), peroxide value (POV), lipophilic browning, volatile basic nitrogen (VBN), pH, viable cell count, and sensory factors. The deep seawater salted mackerel product had the lowest AV, POV, browning value, and viable cell counts, compared to the others, while it had the highest score in the sensory evaluation.

• 한국수산과학회지
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• 제51권5호
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• pp.524-534
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• 2018

This study assessed the biological and physicochemical hazards involved in establishing a hazard analysis critical control point (HACCP) for canned seasoned Broughton's ribbed ark Scapharca broughtonii and examined the critical control points (CCPs) in the field. Following the basic principles of the HACCP system, the hazard-evaluation procedures were enacted during the production of canned seasoned Broughton's ribbed ark after field investigation of a seafood product company in Korea. CCPs were determined using canned seasoned Broughton's ribbed ark with the corresponding control measures. The HACCP system was applied to each step in processing the product. The results indicated that inspection of raw materials, filling, sterilization, and alien substance detection were the most important CCPs. These results can be used to prevent and control food safety problems in the production of canned seasoned Broughton's ribbed ark.