• 한국수산과학회지
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• 제43권2호
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• pp.100-108
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• 2010

This study was conducted to characterize the nutrion of commercial Kwamegi, a Korean traditional food made from semi-dried Pacific saury, Cololabis saira. The ratios of saturated and monoenoic fatty acids to polyenoic fatty acids in commercial Kwamegi ranged from 0.52-0.75 and 1.01-1.53, respectively. The major fatty acids in commercial Kwamegi were 16:0 (9.1-14.2%), 20:1n-9 (8.6-16.1%), 22:1n-9 (15.7-22.1%), and 22:6n-3 (11.0-18.0%). The total amino acid content of commercial Kwamegi ranged from 27.10-33.19 g/100 g. The major amino acids in commercial Kwamegi were aspartic acid (11.8-13.0%), glutamic acid (14.3-16.0%), leucine (7.8-8.5%), and lysine (7.5-9.0%), which accounted for more than 41% of the total amino acid content. The mineral content of commercial Kwamegi ranged from 0.7-4.3 mg/100 g for zinc, 279.6-466.3 mg/100 g for potassium, 41.7-128.3 mg/100 g for calcium, 38.8-77.8 mg/100 g for magnesium, and 224.3-348.4 mg/100 g for phosphorus. These results suggest that commercial Kwamegi is a superior food in terms of nutrition and health.

• 수산해양기술연구
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• 제46권2호
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• pp.165-172
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• 2010

This study was performed to estimate the swimming velocity of Pacific saury (Cololabis saira) migrated offshore Funka Bay of Hokkaido using an acoustic Doppler current profiler (OceanSurveyor, RDI, 153.6kHz) established in T/S Ushio-maru of Hokkaido University, in September 27, 2003. The ADCP's doppler shift revealed as the raw data that the maximum swimming velocity was measured 163.0cm/s, and its horizontal swimming speed and direction were $72.4{\pm}24.1\;cm/s$, $160.1^{\circ}{\pm}22.3^{\circ}$ while the surrounding current speed and direction were $19.6{\pm}8.4\;cm/s$, $328.1^{\circ}{\pm}45.3^{\circ}$. To calculate the actual swimming speed of Pacific saury in each bins, comparisons for each stratified bins must be made between the mean surrounding current velocity vectors, measured for each stratified bin, and its mean swimming velocity vectors, assumed by reference (threshold > -70dB) and 5dB margin among four beams of ADCP. As a result, the actual averaged swimming velocity was 88.6cm/s and the averaged 3-D swimming velocity was 91.3cm/s using the 3-D velocity vector, respectively.

• 한국응용과학기술학회지
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• 제12권1호
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• pp.43-46
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• 1995

The antioxidative effect of ethanol extract of ginger on mackerel pike(Colorabis saira) flesh was investigated by periodically measuring TBA value and perioxide value(POV) during storage. The ethanol extract of ginger was added to minced mackerel pike flesh and the fish oil by concentration(2%, 4%, 6%, 8%). Then the minced flesh was storaged at $-5^{\circ}C$ and the fish oil was incubated at $40^{\circ}C$. The TBA values of minced flesh were approximately increased in inverse proportion to concentration of ginger extract. Peroxide values were attended with the same effect as TBA value in the aggregate. In addition, The relationship between $TBA_{37^{\circ}C-2hrs}$ of the minced flesh and their lipid oxidation during storage at -$5^{\circ}C$ for 4 weeks was observed(r=O.98). $TBA_{37^{\circ}C-2hrs}$ can be expressed as the susceptibility to lipid oxidation of minced mackerel pike flesh during storage. In the results, the antioxidative effect of alcohol extract of ginger on mackerel pike flesh was observed.

• 한국식품영양학회지
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• 제21권2호
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• pp.165-175
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• 2008

Pacific saury, Cololabis saira kwamaegi, is a traditional local food of the Eastern sea area centering around Pohang. It is well-recognized as being both tasty and nutritious. Nevertheless, bacterial contamination, excessive dryness, and compositional changes have made it edible only during the winter months. Therefore, to improve its storage, this study examined the effects of storage material, type, temperature, and duration on compositional changes in kwamaegi. The studied samples were kwamaegis that had been dried naturally for 15 days. The storage materials included an A-film, a self-developed multi-film made of polyethylene, polyamide, EVOH, and polyethylene; as well as a B-film made of polyethylene, nylon, polyethylene, nylon and polyethylene. The B films were used after pressing and laminating. The storage types included one whole fish(1G), or 2 divided fish(2G), to increase eating convenience. The 2G type was the muscle portion divided vertically after discarding the jowl, skin, and internal organs. The storage temperatures were $0^{\circ}C$, $-15^{\circ}C$, and $-30^{\circ}C$, and the storage durations were 2, 4, and 6 months. Pathogenic bacteria and rheology were measured to observe general compositional changes. The whole kwamaegi showed a total cell number of $1,565{\pm}112$ CFU/100 g flesh, while the divided Kwamaegi showed significantly greater bacterial numbers at $2,031{\pm}145$ CFU/100 g flesh. Psychrophils and halophils increased significantly while coliform were not found; the number of mesophils also increased, but not significantly. There were no significant cell number variations between the A-film and B-film. At $0^{\circ}C$, both the A-and B-films resulted in cell numbers of $115{\sim}212$ CFU/100 g flesh, revealing just $7.3{\sim}10.4%$ of the initial storage levels. Overall, there were no significant differences between the storage materials. Generally, as the storage temperature and duration increased, the moisture content of the kwamaegi decreased. Also, as storage duration and temperature increased, crude protein and crude lipid contents increased; in addition, they increased proportionally as the moisture content of the fish decreased. There were no significant differences in crude ash content with respect to the storage materials, storage temperatures, or storage durations. Finally, there were no significant differences between the kwamaegi samples naturally dried for 15 days and those stored in the B-film vacuum storage for 6 months for strength, hardness, cohesiveness, springiness, gumminess, and water activity.

• 동아시아식생활학회지
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• 제24권5호
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• pp.654-663
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• 2014

The purpose of this study was to investigate the overall preference of saury fish cake made. To reduce off flavor of saury and improve sensory properties of saury fish cake, different types of spices (ginger, garlic, basil and rosemary) and different types of vegetables (onion, carrot, paprica, cabbage and hot pepper) were added, after which sensory properties were evaluated. The results of preference test showed that ginger, rosemary, and onion scored the highest in terms of taste, and overall preference. Moisture, hardness and gumminess of saury fish cake with vegetables was reduced but increased during storage. On the other hand, cohesiveness and resilience were reduced. Finally, ginger and rosemary showed the lowest off flavor taste. Saury fish cake made with onion and hot pepper scored the highest in the preference test.

• 한국수산과학회지
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• 제4권1호
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• pp.7-16
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• 1971

1970년 5월, 7월, 12월에 우리나라 동해안에서 어획된 꽁치에 대해서 척추골수, 새파수 및 상대성장을 조사한 결과를 요약하면 다음과 같다. 1. 척추골수는 65개를 mode로 하고 $64\~66$게가 전체의 $90\%$ 내외를 차지하고 있으며, 평균 척추골수는 64.80이다. 새파수는 12월에 있어서 $33\~44$개의 범위에 있으며 평균치는 37.08이다. 2. 중형군($26.0\~28.0cm$대)과 대형군($30.0\~31.0cm$대)으로 구분하여 척추골수라 새파수를 보면 북상기의 중형군은 남하기의 대형군과 그 수가 닮아 있고 남하기의 중형군은 북대기의 대형군과 그 수가 닮아 있다. 3. 척추골수와 새파수와의 사이에는 상관이 보이지 않는다. 그러나, 12월에 있어서 척수골수는 대형군이 중형군보다 많으나 새파수는 중형군이 대형군보다 많다. 4. 체장에 따른 두장비의 변화는 체장의 증가에 따라 감소되는 경향이다. 5. 체장과 두장과의 관계 및 체장과 체중과의 관계는 북상기와 남하기에 따라 그 경향이 다르다. 6. 7월의 중형군에서 12월의 대형군까지의 체중 증가량은 12월의 중형군에서 7월의 대형군까지의 체중 증가량의 약 2배 이상이 될 것이라 추정된다. 7. 체장에 따른 비만도(내장 제외한 체중으로 계산)는 12월에서는 거의 일정하나, 7월의 손 꽁치 어업에서 어획되는 산란중의 군중에서는 중형군과 대형군이 상이하다. 그리고, 12월의 비만도는 7경의 비만도보다 높다.

• 한국수산과학회지
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• 제47권5호
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• pp.537-544
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• 2014

Kwamaegi is a traditional Korean seafood made from the flesh of Pacific saury Cololabis saira. It is recognized as a valuable, healthy food containing the ${\omega}$-3 fatty acids EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid). This study was conducted in order to obtain basic data for application to the canning process of Kwamaegi using red pepper paste with vinegar. Commercial Kwamaegi was cut into $2{\times}3cm$ lengths and 90 g was put into cans (301-3). Then, 60 g of water was added and precooked for 10 minutes at $100^{\circ}C$. The water was drained after precooking. The precooked Kwamaegi was packed into cans, and 60 g of red pepper paste with vinegar was added. The cans were seamed using a vacuum seamer, then sterilized for differing times (8-12 minutes) in a steam system retort at $121^{\circ}C$. Parameters such as: pH, TVB-N, amino-N, total amino acid content, free amino acid content, color value (L, a, b), texture profile, TBA value, mineral content, sensory evaluation and viable bacterial count of the product produced under varying sterilization times (8-12 minutes) were measured. There were no remarkable differences between sterilization conditions and textural characteristics. The results showed that product sterilized for 8 minutes proved to be the most desirable.

• 한국식품영양학회지
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• 제11권2호
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• pp.249-255
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• 1998

경북 동해안 일대의 전통 향토식품인 꽁치 과메기의 건조방법을 자연건조와 인공건조로 달리하여 각각 15일 건조기간 중의 핵산 관련물질, 아미노산 함량의 변화를 조사하였다. 핵산 관련 물질은 건조기간 중 ADP, AMP 함량은 서서히 감소한 반면 IMP함량은 증가하여 IMP 축적현상을 보였으며 건조기간 중 inosine과 hypoxanthine의 함량이 증가하였다. K value의 변화는 건조과정 중 점차 증가하여 건조 중 핵산 물질의 분해가 진행됨에 따라 신선도는 떨어지는 것으로 나타났고 핵산 물질의 변화에 의한 신선도 측면에서 인공건조가 자연건조보다 유리한 것으로 나타났다. (특히 IMP 등의 조합에 의한 맛의 상승작용으로 과메기 특유의 맛을 내는 것으로 사료된다.) 총 유리아미노산 함량은 2.98이었으며 glutamic acid, aspartic acid, histidine의 함량이 전체 유리아미노산의 함량이 34% 이상 차지하였다. 자연 및 인공건조동안 총 유리아미노산 함량은 서서히 증가하였으며 glutamic acid, histidine은 건조 3일째 이후부터 9일째까지 급속히 감소하였고 자연건조보다 인공건조의 감소가 더 크다. 자연 및 인공건조 중 lysine 함량은 점차 증가하였으며 threonine은 거의 변화가 없었다.

• 한국수산과학회지
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• 제6권1_2호
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• pp.58-64
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• 1973

우리나라 동안의 꽁치에 대하여 $1964\~1973$년의 어획통계 및 $1968\~1972$년의 체장조성자료를 이용하여 수량변동을 검토한 결과는 다음과 같다. 1. $1964\~1972$년에 있어서 어느 해의 가을(9월$\~$익년 2월)의 자원량과 다음 해의 봄(3$\~$8월)의 자원량과의 사이에는 순상관이 보이며, 봄 및 가을의 자원량은 각각 3년 주기로 변화되며, 가을의 자원량의 변동주기는 봄의 자원량의 변동주기 보다 1년 빠르게 Mode가 나타나고 있다. 2. 봄에 있어서 1967년에는 노력량이 과다하며, 1969년에는 노력량이 과소하고, 1972년에는 어장의 이용도가 낮은 것 같으며, 가을에서는 1967년에 노력량이 과다하고, 1969년에는 어장의 이용도가 낮은 것 같다. 그리고 가을의 노력량은 더욱 증가시킬 수 있을 것이라 생각된다. 3. 봄에 있어서 대형군의 비율이 높은 해에는 자원량이 많으며, 가을에서는 중형량이 대형량보다 많은 해에는 자원량이 많은 경향이 있는 것 같다 4. 봄의 북상기에 있어서 각 월의 어군분포대심이 외해에 있고, 북방향으로 이동하는 해에는 어획량이 많으며 어군분포중심이 연안으로 기울어지고, 서 또는 북서방향으로 이동하는 해에는 어획량이 적은 경향이 있는 것이라 추정된다.

• 한국환경과학회지
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• 제13권5호
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• pp.449-467
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• 2004

Interannual and decadal scale changes in body size of Pacific saury, catch and catch per unit effort were examined to investigate the environmental effects on the stock structure and abundance in the Tsushima Warm Current region. Interannual changes in thermal conditions are responsible for the different occurrence (catch) rates of sized group of the fish. Changes in body size due to environmental variables lead the stock to be homogeneous during the period of high abundance, while one of the reminder cohorts supports the stock during the period of low level of abundance. Migration circuits of two cohorts of saury stock are hypothesized on the basis of short life span and spatio-temporal changes of the stock structure in normal environmental conditions. Changes in upper ocean structure and production cycles by the decadal scale climate changes lead changes in stock structure and recruitment, resulting in the fluctuation of saury abundance. Hypothesized mechanism of the effects of climate changes on stock structure and abundance is illustrated on the basis of changes in thermal regime and production cycle.