• Korean Journal of Fisheries and Aquatic Sciences
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• v.43 no.2
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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.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.46 no.2
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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.

• Journal of the Korean Applied Science and Technology
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• v.12 no.1
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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.

• The Korean Journal of Food And Nutrition
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• v.21 no.2
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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.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.5
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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.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.4 no.1
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• pp.7-16
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• 1971

This paper deals with the numbers of vertebrae, gill rakers and relative growth of the Pacific saury, Cololabis saira along the eastern coast of Korea in May, July and December 1970. About 90 percent of the total fish population possessed 64-66 vertebrae with the mean of 64.80 and the mode of 65. The number of gill rakers varied from 33 to 44 in December with the mean of 37.08. With regard to the number of vertebrae and gill rakers of the medium (26.0-28.0 cm in fork length) and large (30.0-31.0 cm in fork length) sized groups, there are similarities between the northbound modium sized group and the southbound large sized one, and also between the southbound medium and southbound large sized groups. Although no correlation was found between the numbers of vertebrae and gill rakers, in December the number of vertebrae of the large sized group exceeded that of the medium sized group, and on the other hand the number of gill rakers of the large sized group was fewer than that of the meduim sized one. There was a tendency of decreasing in ratio of the head length to the fork length as the latter increased, The relationships between the fork length and the head length varied depending on the northbound and southbound migration of the fish. The same tendency was also seen in the relationship between the fork length and the body weight. The body weight increased from July to December (from medium to largo sized group) showed more than twice than that from December to the following July (from medium to large sized group). The coefficient of fatness remained constant in December, but a distinct variation was found between the medium and large sized groups in July, corresponding to the spawning sea-son of the fish. Relatively higher coefficient was found in December as compared to that found in July.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.47 no.5
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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.

• The Korean Journal of Food And Nutrition
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• v.11 no.2
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• pp.249-255
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• 1998

New drying method was tested comparison with a traditional one used for production of Kwamaegi, semi dry pacific saury in east coast area of Kyungbuk province. During 15 days of total drying period, change in nucleotides and free amino acids were measured in edible portion of pacific saury from different dry methods, natural(traditional) and artificial method. ADP and AMP detected in raw fish were decrease while IMP, inosine, hypoxanthine increased during drying period. K1 values expressed as(Hx+HxR$\times$100/Hx+HxR+IMP) increased gradually throughout drying period, indicating the decline of freshness by drying. Freshness judged by change in nucleotides and related compounds was better in samples from artificial drying than from natural one. Special flavors of Kwamaegi were regarded to be synergistic actions of IMP and some amino acids. Content of total free amino acids of raw fish comprised 2.9g by weight(100g) and sum of glutamic acid, aspartic acid and histidine was over 34% of total amino acid content. Glutamic acid content. Glutamic acid, aspartic acid contents were reduced rapidly from 3rd to 9th day more decrease by artifical drying than by natural drying. Lysine content were gradually increased under two different drying conditions and threonine didn't change by two drying conditions.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.6 no.1_2
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• pp.58-64
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• 1973

Changes in stock size of the Pacific saury, Cololabis saira, were studied on the basis of fishery statistics compiled from 1964 to 1972 and body size composition of the fish collected from 1968 to 1972. During the period from 1964 to 1972 there was a direct correlation between the stocks of fall (september-february of the following year) and spring (March-August) season. The sizes of stocks in both seasons showed a three-year cyclic change, and the mode of stock in the fall always proceeded one year that in the spring. Exceedingly high fishing effort was observed in the spring as well as the fall of 1967. But very low fishing effort was noticed in the spring of 1969. In spring a large stock size has a high proportion of large sized group. On the other hand, in fall a large stock size tends to have a high proportion of medium sized group instead. When the medium sized group outnumbers the large sized group, stock size becomes larger. In contrast, it tends to be smaller when the large sized group exceeds the medium sized group. The patterns of distribution centroid seems to be related to the amount of fish landings. Northward moving trend of the centroid was accompanied by a large amount of landing, while westward (or north-westward) moving trend was followed by a poor landing of the fish.

• Journal of Environmental Science International
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• v.13 no.5
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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.