• Journal of Nutrition and Health
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• 제6권2호
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• pp.45-56
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• 1973

Salted fish and shellfish have been widely used in Korea from olden times as side-dishes, although the processes and methods of pickling have varied depending on localities. The common raw materials for these subsidiary food articles include anchovy, shrimp, yellow corvina, oysters, octopus, top-shell, shellfish, pollack roe and pollack intestines. It must be pointed out here, however, that the salted stuffs now marketed locally are highly unscientific and unsanitary in the way they are processed and sold, and this has prompted this writer to undertake a study on these native food articles. The following findings have been obtained from this study on the changes in Formonitrogen and Protease Activity, effected by the density of salt and the degree of storing temperature, of the pickles of cedfish gills, codfish intestines, pollack intestines, shellfish, oysters, cuttle fish and octopus. 1) Codfish Gills The Protease Activity of the pickled codfish gills was greater in the groups of lesser doses of salt and higher degrees of storing temperature. The same was true in the case of Formonifrogen, too. The Formonitrogen of the pickled codfish gills was larger in the groups of lesser salt and higher teimperature. 2) Codfish Intestines The amount of Formonitrogen of the pickled codfiah intestines became greater, as time went by, in the groups of lesser salt than those of larger doses of salt, with the speed of its formation getting faster as the storing temperature rose from $5^{\circ}C$ to $15^{\circ}C$ and $30^{\circ}C$. The Protease Activity was also greater in the groups of lesser salt and higher temperature. The group, stored at 10% salt and $30^{\circ}C$, rotted in five days. 3) Pollack Intestines The amount of Formonitrogen of the pickled pollack intestines was greater in the groups of lesser amount of salt and higher degrees of storing temperature. The Protease Activity of the pickled pollack intestines began decreasing from the 11th day after the pickling in the groups stored at colmparatively high degrees of temperature$(15^{\circ}C-30^{\circ}C)$, while that of the group stored at $5^{\circ}C$ kept rising. The effects of the amount of salt were little. The group stored at 15% salt and $30^{\circ}C$ started rotting on the 13th day while that stored at $30^{\circ}C$ decayed on the 7th day. The group stored at 20% salt and $30^{\circ}C$ rotted on the 9th day. 4) Oysters The amount of Formonitrogen of the pickled oysters became greater as the storing temperature rose and the doses of salt were lowered. The Protease Activity was not affected at any measurable degree by the density of salt in the group stored at $5^{\circ}C$, but became greater as the storing temperature rose to $15^{\circ}C$ and $30^{\circ}C$. The group stored at 10% salt and $30^{\circ}C$ rotted on the 5th day while that stored at 20% salt and $30^{\circ}C$ on the 13th day. 5) Shellfish The amount of Formonitrogen of the pickled shellfish became greater, as time went by, it the groups of lower consistency of salt than the groups of higher density of salt, although the decay of the former groups was faster than the latter groups. The density of salt best fitted for the pickling appeared to be about 20% with the storing temperature to be $15^{\circ}C$, at which the pickled stuff became most tasty on the 7th day. The oysters stored in three groups at $5^{\circ}C$, $15^{\circ}C$ and $30^{\circ}C$ respectively showed the greatest Protease Activity alike at 0% of salt, but the activity declined as the density of salt increased. The Protease Activity of each group rose for the first 11 days after the pickling, but began declining from the 13th day onward, with the groups of higher temperature retaining higher Protease Activity than the groups of lower temperature. 6) Cuttlefish Both the amount of Formonitrogen and the degree of Protease Activity of the pickled cuttlefish were greater in the groups of lower density of salt and higher degree of storing temperature. The oysters pickled at 10% salt and $15^{\circ}C$ degenerated on the 13th day while that of 10% salt and $30^{\circ}C$ deteriorated on the 7th day. 7) Octopus Both the Formonitrogen and the Protease Activity of the pickled octopus were greater in the groups of lower density of salt, but as time went by, the Protease Activity in all groups dwindled after a climbing. In general, the Formonitrogen and the Protease Activity of the pickled oysters became greater as the storing temperature got higher. One group stored at 10% salt and $15^{\circ}C$ rotted in 13days while another group stored at $30^{\circ}C$ decayed in 7 days.

• 한국수산과학회지
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• 제19권2호
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• pp.118-126
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• 1986

1985년 7월에서 10월 사이에 부산연안지역에서 수집한 해수, 낙지, 피조개, 게, 우렁쉥이 등 70종의 시료에서 Vibrio vulnificus의 검출률과 시료에서 분리된 균의 세균학적 특성을 조사한 결과는 다음과 같다. 1. Vibrio vulnificus의 월별 검출률은 수온이 높은 8월에 $19.2\%$로 가장 높았으며 7월에 $7.7\%$ 10월에 $5.5\%$로 수온과 비례하여 나타났으며 7월과 10月 사이의 평균검출률은 $11.4\%$였다. 시료별 검출률은 서식해역의 오염도가 높고 오염된 해수와의 접촉부위가 많은 피조개와 게에서 $20\%$로 가장 높았으며 낙지 해수의 순으로 나타났다. 2. 시료에서 분리된 균과 환자에게 분리된 균의 생화학적인 차이점은 없었으며, 분리된 본균이 다른 Vibrio균과 구별될 수 있는 생화학적 특징은 ONPG 가수분해양성, lactose 분해양성, 식염내성이 $7\%$이하인 점이다. 3. 이균의 최적배양조건은 pH 8.0, 온도 $35^{\circ}C$부근이었으며, 배양온도별 비증식속도와 평균세대시간은 $35^{\circ}C$진탕배양에서 $1.21\;hr^{-1}$, 34min으로 가장 빨랐으며 $35^{\circ}C$ 정치배양, $40^{\circ}C$ 정치배양, $25^{\circ}C$ 진탕배양 $25^{\circ}C$ 정치배양의 순이었다. 4. 이 균은 장내세균분리용배지인 EMB, SS, DC 한천배지에서는 증식하지 못했으며 MC 한천배지상에서의 집낙의 특징은 적색 혹은 무색으로 나타났고 Endo 한천배지상에서는 적색, TCBS 한천배지상에서는 녹색집낙으로 나타났다. 5. 이 균을 $4^{\circ}C$에 냉장하였을 경우 매 16시간마다 약 1 log cycle씩 감소하였으며 $-18^{\circ}C$에 동결하였을 때는 거의 다 사멸하였다.

• Journal of Nutrition and Health
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• 제10권1호
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• pp.49-58
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• 1977

Nutrition counselors in Korea often encounter difficulty in their attempt to change village women's attitudes regarding food taboos which are counter to good eating habits. There are a great many food superstitions which are not due to religious influence, but seem to be related to shape and composition of food. Many expectant mothers superstitiously avoid eating certain foods for fear that they may cause mental or physical abnormality in their babies. As was shown in a previous survey (Mo, 1966)of villages in all provinces except Jeju Island, such superstitions were common among pregnant and lactating mothers. Many food taboos and superstitions based on non-scientific and irrational ideas do exist even in modern society, and are a major obstacle to nutritionally adequate food consumption. A study of food taboos among women of Jeju Island was undertaken from November to December of 1976, these results to be compared as well with those of the previous study. There were 73 items found to be prohibited during pregnancy. Of these, 48.7% were of the deaf group, 17.4% fish, 5.5% eggs, 4.7% cereal, and only 2.2% fruit. Of 252% women respondents, 111 (45% ) abstained from eating chicken, duck, and shark because of the belief that they would cause their babies to be born with gooseflesh or shark skin. Many of them avoided rabbit meat for fear that their babies might be born with harelip. It was also feared that a baby would become disfigured if his mother ate duck, goat, dog meat, chicken or duck eggs, or soup made of bones. A common superstition was that highly spiced or salty foods would cause the fetus to be hairless. Squid and octopus were believed to cause babies to have weak bones, or none at all. Most of these food taboos were associated with fears concerning Physical structure and appearance of unborn babies. Other taboos were associated with fear of undesirable behavioral characteristics. For example, some mothers thought that a baby would pinch or bite the mother's breast during the weaning period, if crab meat were eaten during pregnancy. Unevenly sliced rice cake, loach, snake meat and eel were also believed to cause a baby to be ill-tempered. The findings of this study are remarkably similar to those of the previous study conducted by the authour in 1966. Most of the same food taboos, based on non-scientific and irrational reasons, were found on Jeju Island as on the peninsula, and thor were similarly wide-spread. The results of correlational analysis show that the most significant factors related to prevalence of food taboos, are level of education and religious background. Number of food taboos is correlated with level of education. Also, food taboos are least freqent among the Christian woman. Proper nutrition education should he undertaken in order to encourage intake of protein-rich food, particularly during pregnancy when nutritional needs of mother and fetus are great.

• 한국수산과학회지
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• 제47권6호
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• pp.1037-1054
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• 2014

In this study, the status of coastal fisheries was examined based on the catch and number of fishing vessels of coastal fisheries in Korea. Comparing the status on coastal fisheries of the East Sea, Yellow Sea and South Sea in Korea, scientific evidence was made for fisheries management on coastal fisheries based on characteristics of each sea area. From 1990 to 2011, the catch of coastal fisheries in Korean waters ranged from 150,000 mt to 230,000 mt, with an average of 190,000 mt, and it accounted for 15% in average of total catch fished in adjacent waters of Korea. In order of catch by coastal fisheries, gillnet (36.7%) was the primary fishery, followed by coastal complex (24.7%), stow net (18.3%), trap (12.9%), lift net (3.9%), purse seine (3.0%) and beam trawl (0.4%) fisheries. In order of catch by species, anchovy (15.0%) had the largest proportion of total catch, followed by common squid (10.3%), akiami paste shrimp (5.2%), blue crab (3.9%) and octopus (3.7%). Of the average catch by sea area from 1990 to 2011, Yellow Sea, South Sea and East Sea were 37.4%, 34.6% and 28.0%, respectively. Since 2000s, however, the average catch of South Sea has accounted for the largest proportion. The number of permitted fishing vessels involved in 8 coastal fisheries was 55,336 vessels in average from 1997 to 2011. The number of vessels was about 47,000 vessels in 1997, and increased to 61,300 vessels until 2000, then has decreased to 44,000 vessels operating in 2011. In order of the number of permitted fishing vessels by fisheries, complex (52.4%) took the first place, followed by gillnet (31.5%), trap (13.4%), stow net (0.8%), beam trawl (0.8%), purse seine (0.6%), lift net (0.4%) and seine net (0.0%). In order of the number of permitted fishing vessels by sea area, South Sea (29,994 vessels) took the first place, followed by Yellow Sea (18,185 vessels) and East Sea (7,158 vessels). In order of the catch per unit effort (CPUE, mt/vessels) which was analyzed using catch and number of vessels in average by fishery, stow net is the highest followed by lift net, trap, purse seine, gill net, beam trawl and complex fisheries. In particular, the CPUE of complex and gill net fisheries, which accounted for the largest number of vessels were 4.0 mt/vessels and 1.6 mt/vessels, respectively. Since those are too low relative to other fisheries, it was judged to need systematical management on both fisheries.

• 한국식품과학회지
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• 제42권3호
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• pp.269-276
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• 2010

국내 유통되는 어류, 연체동물(두족류, 패류), 갑각류, 해조류에서 총 15종, 231건의 수산식품을 수거하여 총수은 및 메틸수은 오염량을 모니터링하고 조사대상 수산식품의 위해도를 평가하였다. 총수은 분석법(총수은분석기 사용)을 검토한 결과, 직선성($R^2$)은 0.999 이상이었고 검출 및 정량한계는 각각 $0.017\;{\mu}g/kg$, $0.051\;{\mu}g/kg$이었으며 표준인증물질 분석에 대한 정확도는 98% 이상이었다. 메틸수은 분석법(GC-ECD 사용)을 검토한 결과, 직선성($R^2$)은 0.990 이상이었고 회수율은 평균 70% 이상이었으며 검출 및 정량한계는 각각 0.003, 0.010 mg/kg이었다. 모니터링 결과, 수산식품 중 총수은 평균(단위: mg/kg)은 고등어 0.088, 갈치 0.061, 조기 0.030, 명태 0.032, 메기 0.059, 가물치 0.110, 오징어 0.030, 낙지 0.026, 꽃게 0.035, 굴 0.009, 바지락 0.011, 홍합 0.008, 미역 0.018, 김 0.007, 다시마 0.019 이었다. 메틸수은 평균(단위: mg/kg)은 고등어 0.034, 갈치 0.016, 조기 0.005, 명태 0.008, 메기 0.023, 가물치 0.045, 오징어 0.011, 낙지 0.009, 꽃게 0.008이었으며 굴, 바지락, 홍합, 미역, 김, 다시마에서는 검출되지 않았다. 본 연구에서 조사된 수산식품별 총수은 및 메틸수은의 오염량 평균과 국민건강영양조사의 일일식품섭취량을 근거로 하여 15종의 수산식품에서 섭취되는 총수은과 메틸수은의 총 주간추정섭취량(total estimated weekly intake)을 각각 산출하였다. 이를 JECFA의 PTWI(총수은: $5\;{\mu}g/kg$ b.w./week, 메틸수은: $1.6\;{\mu}g/kg$ b.w./week)와 비교했을 때 각각 3.57, 3.34% 수준으로서, 15종의 수산식품 섭취에 의한 수은 노출량은 낮은 수준으로 나타났다. 결론적으로 수은 섭취에 주로 기여하는 식품군이 수산식품이며 조사대상 수산식품 15종의 섭취량은 전체 수산식품 섭취량에서 높은 비중을 차지하는 것을 고려하였을 때 수은 오염에 대한 국내 유통 수산식품의 위해도는 낮은 것으로 판단된다.