• Journal of Wetlands Research
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• v.12 no.3
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• pp.107-127
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• 2010

This research is about the monitoring of people's consciousness on ecosystem change after coastal restoration project in Gangjin Bay. Tidal flat ecosystem of Ganjin Bay was major producing district of short-necked clam in Jeonnam Province. Owing to coastal restoration project (sand gathering and dredging) during 5 years, however, ecosystem was disturbed and harvesting of fish was decreased. Although a few of ark shell and oyster are harvested but drastically decreased. Even aging and depopulation is general situation like other rural regions, life pattern of villages and depopulation in Gangjin Bay was influenced by drastic decreasing of income. As the results of social monitoring, drastic decreasing of fish and shell in Gangjin Bay is significantly concerned with coastal restoration project (sand gathering and dredging) and also with difficulty of fresh-water inflow to coastal bay because of Jangheung Dam. In order to get the detail information on the cause and consequence of ecosystem change in tidal flat, it is necessary to apply the long-term socio-economic monitoring as well as biological and ecosystem monitoring.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.46 no.4
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• pp.324-334
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• 2010

This investigation was carried out to research on the actual states for bycatch and discards of catches caught by funnel net from December, 2007 to June, 2010. Fishing grounds were Manheung-dong and Ocheon-dong in the coastal waters of Yeosu. The number of the investigation was 21 in Manheung-dong and 7 in Ocheon-dong fishing ground. In Manheung-dong, the species of catches were 26 of fish, 6 of cephalopod and 5 of crustacean. In Ocheon-dong, the species of catches were 25 of fish, 6 of cephalopod and 4 of crustacean. In the two all fishing grounds, the largest amount of species was revealed as gray mullet. Among these catches, the number of non marketable species that were classified and discarded ones, were 9 in Manheung-dong and 7 in Ocheon-dong. Also, among the marketable species which were small entity or too tiny catches to commercialize and not fresh ones were discarded. The proportion that they dominate in the whole catches was 37.1% in the number of catches and 5.4% in the weight of catches in Manheung-dong, and 6.9% in the number of catches and 0.3% in the weight of catches in Ocheon-dong. In case of Manheung-dong, the monthly discarding proportion was the highest with 59.4% in the number of catches in may and 17.6% in the weight of catches in November, and in case of Ocheon-dong, the both of them were the highest in February, with 28.0% in the number of catches and 5.1% in the weight of catches.

• Journal of fish pathology
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• v.28 no.1
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• pp.1-7
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• 2015

In 2009 outbreaks of an emerging disease in shrimp farms were first reported in China. The disease was known as early mortality syndrome (EMS), or acute hepatopancreatic necrosis disease (AHPND). Since 2009, the disease has been spread to Vietnam, Malaysia, Thailand and Mexico. The causative agent of the disease was identified as Vibrio parahaemolyticus. It is a common seawater inhabitant bacterium, and the pathogen can sometimes contaminate seafood. The disease has caused mass mortality of cultivated shrimp, and huge economic losses in the countries named above. In order to prevent the introduction and establishment of AHPND, emergency measures, such as strengthening of import conditions and even import bans, were put in place by many other countries. In Korea, on the other hand, there are large quantities of shrimp imports from countries, such as Thailand and Vietnam. Transportation of live and fresh dead shrimp is highly likely, and could be a transmission pathway if the shrimp are sourced from populations in AHPND endemic areas. It is important to recognize that importing countries may provisionally adopt sanitary or phytosanitary measures on the basis of available pertinent information, including that from the relevant international organizations, as well as from sanitary or phytosanitary measures applied by other countries based on "Agreement on Application of Sanitary and Phytosanitary Measures". It is pertinent that Korea also takes proper emergent measures to keep out diseases and provide safe seafood.

• The Journal of Fisheries Business Administration
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• v.44 no.2
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• pp.19-33
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• 2013

China is the world's largest producer of aquatic products and its fishery sector is comprised primarily of aquaculture facilities, both fresh and seawater, and a much smaller wild catch component. The expansion of the aquaculture sector continues to boost China's aquatic output. The increase is attributable to several factors. Among them rapidly growing domestic demand is no doubt one of the most important reasons. Rapid economic growth and rising disposable income are influencing domestic consumption and the economic recovery of major import markets is further stimulating consumption of China's aquatic products. This paper tries to examine the status, trend and reasons of consumption of aquatic products in China. Based on the analysis on the consumption of aquatic products and its change, this paper utilizes panel regression model to estimate the affecting factors of aquatic products consumption in China. By using panel data between 1997 and 2010, the results indicate that income, urbanization, aging and dummy variable have positive effects and fish price index has negative effect on China's aquatic products consumption as predicted. However, effects of meat consumption and education on fishery consumption are totally opposite with our predictions. In other words, it turns out that meat consumption has positive effect on fish consumption while education turns out to have negative effect. Finally the member of household does not show any significant effect on consumption of aquatic products in China.

• Korean Journal of Ichthyology
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• v.31 no.4
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• pp.195-200
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• 2019

An experiment was performed to obtain cryopreservation techniques of Pacific cod Gadus macrocephalus sperm. Milt were cryopreservation using five cryoprotectant demethyl sulfoxide (DMSO), ethylene glycol (EG), glycerol, methanol and propylene glycol (PG) with marine fish ringer's solution (MFRS) as diluent. Milt were cryopreserved each experimental methods like cryoprotectants (10% and 20%), equilibration time (3, 5 and 10 min) and freezing protocols (liquid nitrogen vapor above 3, 8 and 12 cm). Post-thaw sperm survival rate revealed the highest in 10% PG with optimum methods of equilibration time (3 min) and freezing protocol (liquid nitrogen vapor above 8 cm) about 21.3±1.8%. Hatching rate of fertilization eggs using fresh and cryopreserved sperm were no significantly different.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.9 no.2
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• pp.79-110
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• 1976

In Korea fermented fish and shellfish have traditionally been favored and consumed as seasonings or further processed for fish sauce. Three major items in production quantity among more than thirty kinds which are presently available in the market are fermented anchovy, oyster and small shrimp. They are usually used as a seasoning mixture of Kimchi in order to provide a distinctive flavor. Fermented small shrimp, Acetes chinensis is most widely and largely used ana occupies an important position in food industry of this country. But no study on its taste compounds has been reported. This study was attempted to establish the basic data for evaluating taste compounds of fermented small shrimp. The changes of such compounds during fermentation as free amino acids, nucleotides and their related compounds, TMAO, TMA, and betaine were analysed. In addition, change in microflora during the fermentation under the halophilic circumstance was also investigated. The samples were prepared with three different salt contents of 20, 30 and $40\%$ to obtain the proper degree of fermentation at a controlled tempeature of $20{\pm}2^{\circ}C$. The results are summarized as follows: Volatile basic nitrogen increased rapidly until 108 days of fermentation and afterwards it tended to increase slowly. Amino nitrogen also increased rapidly until 43 days of fermentation and then increased slowly. Extract nitrogen increased and marked the maximum value at 72 day fermentation and then decreased slowly. ADP, AMP and IMP tended to degrade rapidly while hypoxanthine increased remarkably at 27 day fermentation but slightly decreased at 72 day fermentation. It is presumed that the characteristic flavor of fermented small shrimp might be attributed to the relatively higher content of hypoxanthine. In the free amino acid composition of fresh small shrimp abundant amino acids were proline, arginine, alanine, glycine, lysine, glutamic acid, leucine, valine and threonine in order. Such amino acids like serine, methionine, isoleucine, phenylalanine, aspartic acid, tyrosine and histidine were poor. In small shrimp extract, proline, arginine, alanine, glycine, lysine and glutamic acid were dominant holding $18.5\%,\;14.6\%,\;10.8\%,\;8.7\%,\;8.1\%\;and\;7.7\%$ of total free amino acids respectively. The total free amino acid nitrogen in fresh small shrimp was $63.9\%$ of its extract nitrogen. The change of free amino acid composition in the extract of small shrimp during fermentation was not observed. Lysine, alanine glutamic acid, proline, glycine and leucine were abundant in both fresh sample and fermented products. The increase of total free amino acids during 72 day fermentation reached approximately more than 2 times as compared with that of fresh sample and then decreased slowly. Fermented small shrimp with $40\%$ of salt was too salty to be commercial quality as the results of organoleptic test showed. It is found that 72 day fermentation with $20\%\;and\;30\%$ of salt gave the most favorable flavor. It is convinced that the characteristic flavor of fermented small shrimp was also attributed to such amino acids as lysine, proline, alanine, glycine and serine known as sweet compounds, as glutamic acid with meaty taste, and as leucine known as bitter taste. The amount of betaine increased during fermentation and reached the maximum at 72 day fermentation and then decreased slowly TMA increased while TMAO decreased during fermentation. The amount of TMAO nitrogen in fermented small shrimp was $200mg\%$ on moisture and salt free base. Betaine and TMAO known as sweet compounds were abundant in fermented small shrimp. It is supposed that these compounds could also play a role as important taste compounds of fermented small shrimp. At the initial stage of fermentation, Achromobacter, Pseudomonas, Micrococcus denitrificans which belong to marine bacteria were isolated. After 40 day fermentation, they disappeared rapidly while Halabacterium, Pediococcus, Sarcian, Micrococcus morrhuae and the yeasts such as Saccharomyces sp. and Torulopsis sp. dominated. It is concluded that the most important taste compounds of fermented small shrimp were amino acids such as lysine, proline, alanine, glycine, serine, glutamic acid, and leucine, betaine, TMAO and hypoxanthine.

• Korean Journal of Ichthyology
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• v.2 no.1
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• pp.63-76
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• 1990

Studies on the microdistribution, distributional aspect and affinity of Korean endemic species, SHIRl, Coreoleueiseus splendidus in th southern half of the Korean peninsula were carried out from May, 1966 to November, 1989. This species was found in 14 independent rivers and streamlets of the south Korea ; Yimjin R., Han R., Kum R., Ungchun S., Mangyung S., Dongjin R., Somjin R., Kwangyang East S., Sachun S., Gonyang S., Nakdong R., Samchukosip S., Samhwa S. of Namhae Island and Guchun S. of Geojae Islands, and were not found from Youngsan R., Ansung S. and Sabgyo S. This species was not common and independent comprising less than 25% of the total fish population in all habiting sites. Distributional zone was in the middle or upper streaches of main streams and tributaries. The average slope of distributional zone was 2.6, minimum slope was 0.29 and maximum slope was 5.56. Thirty-three species were found to occur along with this fish and 10 species of them occurred with more than 50% frequency. They were; 20 sp. of Cyprinidae, 5 sp. of Cobitidae, 1 sp. of Salmonidae, 1 sp. of Bagfridae, 1 sp. of Siluridae, 2 sp. of Amblycipitidae, of Serranidae, and 1 sp. of Eleotridae. Some species of fish appeared to have the same ecological position even though they have different distributional zones. These species were as follows; Acheilognathus signifer and A. limbata, Micriophsogobio koreensis and M. yaluensis in Cyprinidae, Cobitis koreensis, C. longicorpus, C. rotundicaudata in Cobitidae, Liobagrus andersoni and L. mediadiposalis in Amblycipitidae.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.23 no.1
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• pp.7-11
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• 1990

As the putrefaction of fish is greatly relied on the microorganisms inhabited in the viscera of them, we investigated the microfloral changes in the viscera of sardine, Sardinops melanosticta, which has been caught a lot in adjacent sea of Korea but showed rapid spoilage, after storages with various temperature. The following results were obtained. Viable cell counts at $25^{\circ}C$ of the viscera of sardine were $1.6\times10^5/g$ at the fresh sample, $1.5\times10^5/g$ at the frozen sample, $2.9\times10^8/g$ at the spoiled samples. The most predominant microbial genera from the fresh sardine were Moraxella spp.($31.4\%$) and Pseudomonas spp.($28.6\%$), but Enterobacteriaceae($83.1\%$) was in spoiled sample. While Moraxella spp.($46.2\%$) and Flavobacterium-Cytophaga($21.0\%$) were predominant in the frozen sample and Enterobacteriacear($69.6\%$) was in the thawed-spoiled sample. The rates of proteolytic enzyme producing bacteria were $20\%$ in the fresh sample, $22\%$ in the frozen sample but the rates were increased to $52\%,\;29\%$ in the spoiled sample and the thawed-spoiled sample respectively.

• Journal of Nutrition and Health
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• v.13 no.1
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• pp.59-64
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• 1980

Carp, Cypinus carpio, has been esteemed as one of the most tasty fresh water fishes in Korea. But little study on its food has been reported. The composition of fatty acids, amino acids, nucleotides and their related compounds as chemical component of carp muscle were analyzed by gas-liauid chromatography, amino acid autoanalyzer and high speed liauid chromatography. The fatty acids of the carp muscle lipid consisted of the large amount of $C_{18}\;:\;2,$ $C_{18}\;:\;1,$ $C_{18}\;:\;3,$ $C_{16}\;:\;0,$ $C_{16}\;:\;1,$ acids, small amount of $C_{16}\;:\;2,$ $C_{18}\;:\;0,$ $C_{18}\;:\;4,$ $C_{14}\;:\;0,$ $C_{14}\;:\;1,$ $C_{12}\;:\;0,$ acids, and $C_{13}\;:\;1,$ $C_{13}\;:\;0,$ $C_{20}\;:\;1,$ $C_{17}\;:\;0,$ $C_{15}\;:\;1,$ $C_{17}\;:\;1,$ $C_{22}\;:\;1$ acids were smaller. In fresh carp, the results showed that inosine $17.25{\mu}mole/g$, hypoxanthine $10.06{\mu}mole/g$ were dominant and the content of GMP, IMP, AMP, UMP, CMP were 1.56, 1.36, 0.92, 0.49, $0.34\:{\mu}mole/g$ on dry base, respectively. Histidine and lysine were dominant amino acids in carp extract, having 49.4% (214.6mg%), 33.9% (147.1mg%) of total free amino acid contents, respectively, but the content of glycine, serine, alanine and glutamic acid were low, and arginine, aspartic acid, threonine, proline, valine, methionine, isoleucine, phenylalanine were detected in trace amount. The content of amino acid composition showed that glutamic acid, aspartic acid, lysine, leucine, alanine, valine and arginine were the most abundant amino acids, while such amino acids as glycine, isoleucine, phenylalanine, threonine, histidine, methionine, serine and tyrosine were low, and proline was detected in trace amount.

• Korean Journal of Food Science and Technology
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• v.14 no.2
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• pp.168-173
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• 1982

The present study was carried to observe the total mercury contents in fresh-water fishes which were collected from 24 streams in the South-East area, Korea. These total mercury contents were determined by quartz tube combustion gold amalgamation method. The value of total mercury contents in collected fresh-water fishes ranged from 0.02ppm to 0.12ppm and the mean value were 0.07ppm. The total value of mercury contents differed with the fish species showing 0.09ppm in Carassius auratus, 0.10ppm in Coilia ectenes, 0.11ppm in Moroca lagowskii and Squalidus majime and 0.12ppm in Cobitis taenia which were highly more than the mean value of collected fishes. The mean value of the total mercury contents in the Yeong Il Gun (0.09PPm), Gim Hae Gun (0.08ppm) and Meong Ju Gun (0.08ppm) were highly detected than those of other surveyed areas.