• 수산해양기술연구
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• 제50권4호
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• pp.520-529
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• 2014

Experiment was set up to analyze bycatch and discards situation including snow crap Chionoecetes opilio of whelk trap. Four types of trap were used: drum type trap with PE net; drum type trap with PBS net; cylinder type trap with PE net; and cylinder type net with PBS net. Three funnels were attached in drum type trap and two funnels were used in cylinder type trap. A fleet of traps was consisted with one hundred traps. 25 traps of each type were set on a line in repeated sequence. Field experiments were conducted with 6 fishing operations in the Uljin waters, East Sea in July 2014. Catch of target whelks were 173,261 g and catch rate was 48.7% of total catch, while bycatch were 182,571 g, 51.3% of tatal catch. The catch rate of bycatch was 2.6% higher than that of target catch. Bycatch weight of snow crap was the highest as 142,987 g and formed about 40.2% of total catch, followed giant octopus, Enteroctopus dofleini, 31,762 g (8.9%). Bycatch rate of cylinder type trap was 2.3 times higher than that of drum type trap. Discard rate (discard/(discard+landing)) was 43.6%. Discard rate was the highest at cylinder type trap with PBS net as 63.1%, followed cylinder type trap with PE net as 47.9%, drum type trap with PE net as 33.4%, the lowest at drum type trap with PBS net as 22.1%.

• 방사선산업학회지
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• 제4권1호
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• pp.25-31
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• 2010

Cooking drips which were obtained as by-product after seafood processing in the food industries, still contain lots of proteins, carbohydrates, and other functional materials. This study was conducted to investigate the effect of gamma irradiation on the biological activities of seafood cooking drips. When the cooking drips of Hizikia fusiformis, Enteroctopus dofleini and Thunnus thynnus were irradiated, the antioxidant activities, whitening effect, and angiotensin I converting enzyme inhibition activity of the ethanol extract from seafood cooking drips were all increased by gamma irradiation. This was because of the increased extraction efficiency of available compounds by irradiation. These results suggested that the seafood cooking drips, wasted as by-products, can be used as functional compounds with gamma irradiation treatment.

• 방사선산업학회지
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• 제4권1호
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• pp.53-57
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• 2010

Cooking drips which were obtained as by-product after seafood processing in the food industries, still contain lots of proteins, carbohydrates, and other functional materials. But, the seafood cooking drips are easily contaminated because of its rich nutrients, and their color are very dark. This study was conducted to investigate the effect of gamma irradiation on the quality of seafood cooking drips including Hizikia fusiformis, Enteroctopus dofleini, and Thunnus thynnus. The Hunter's color values (L, Brightness) of H. fusiformis, and T. thynnus were increased with increasing irradiation doses, showing becoming bright. The crude protein content and crude lipid content were increased by gamma irradiation. These results indicated that gamma irradiation increased extraction efficiency of available compounds in cooking drips.

• 한국식품위생안전성학회지
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• 제30권1호
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• pp.43-50
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• 2015

본 연구에서는 오징어류에 해당하는 대왕오징어, 오징어, 문어, 한치 및 이를 이용한 가공식품에 대해서 분자생물학적 기법을 활용한 시험법을 검토하였다. 시료 중 원료성분 확인을 위하여 오징어류 4종에 대해 최적의 종 특이 프라이머를 디자인하였으며, 시료로부터 직접 genomic DNA를 추출하여 PCR을 실시하였다. PCR 수행과정에서 반응을 저해하는 염 성분을 제거하기 위하여 증류수를 이용하여 3~4회 세척 후 PCR을 실시한 결과, Single PCR의 경우 대왕오징어(552 bp), 오징어(463 bp), 문어(247 bp), 한치(354 bp)에 해당하는 종 특이적인 증폭산물을 확인하였으며, Multiplex PCR 의 경우 서로 다른 종 사이의 교차반응없이 동시다발적으로 증폭이 일어남을 확인할 수 있었다. 또한 이들 4종에 대해 PCR 민감도를 조사한 결과, 모두 약 $0.1ng/{\mu}l$의 농도까지 검출이 가능함을 확인하였으며 multiplex PCR의 경우 약 $0.25ng/{\mu}l$의 농도까지 검출이 가능함을 확인하였다. 이를 이용하여 오징어류가 함유된 수산물 가공식품 8건에 대해 적용성을 검토한 결과, 모든 시료에서 유효한 결과를 확인할 수 있었다. 따라서 본 연구에서 제작된 오징어류 4종에 대한 종 특이적 프라이머는 생물 상태뿐만 아니라 수산물 가공식품에 대해서도 이를 판별할 수 있어 식품안전관리에 활용할 수 있을 것으로 기대된다.