• 수산경영론집
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• 제45권2호
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• pp.61-72
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• 2014

This study aimed to empirically investigate the applicability of ecosystem-based TAC (Total Allowable Catch) fisheries management targeting the large purse seine fishery where multi-species are regulated by TAC. Using a linear programming, the optimal fishing effort and the catch amount by species which maximize fishing profits were analyzed under the constraint condition of catch limits by species. Analytical results showed that an application of TAC on only chub mackerel would have negative impacts on fish stocks such as hairtail and jack mackerel by increasing the level of fishing effort to achieve its allocated catch limit. However, under the constraint condition of catch limits of all species, it was shown that optimal catches of all species were achieved within their catch limits. It implies the importance of ecosystem-based management considering biological and technical interactions of species those were excluded in the traditional single species fisheries management.

• 한국수산과학회지
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• 제44권5호
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• pp.499-505
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• 2011

The fishing grounds of Korean large-pair trawlers have shifted since exclusive economic zones (EEZs) were established in a fisheries agreement involving countries neighboring Korean waters. The distributions of marine ecosystems and fisheries resources have been changing with environmental changes such as global warming and with the shift in species targeted as a result of changes in fishing technology and fishing gear. This study analyzed variation in the species assemblages caught in Korean waters by large-pair trawlers as a result of these geopolitical and environmental changes. The data used in this study were obtained from the Fishery Production Statistics of Korea and the Port Sample Survey of the National Fisheries Research and Development Institute (NFRDI) from 1990 to 2007. Hierarchical clustering analysis (HCA) and correspondence analysis (CA) were used to explore the characteristics of the catch-species composition. The overall variation in the species composition of the catch of Korean large-pair trawlers showed that the proportions of croaker Johnius grypotus, small yellow croaker Larimichthys polyactis, eel Anguilla japonica, and blue crab Portunus trituberculatus decreased, whereas those of hairtail Trichiurus lepturus, Spanish mackerel Scomberomorus niphonius, anchovy Engraulis japonicus, and common squid Todarodes pacificus increased in Korean waters over the 18-year period. The results of the HCA of the annual catch data by species showed four different distributions of fish species according to year. Results of the CA showed that the species assemblages differed between the 1990s and 2000s.

• 수산해양기술연구
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• 제44권3호
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• pp.165-173
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• 2008

Sea experiment for this study was carried out to develop a Trawl Escapement Net(TEN) using net material to improve the survival rate of undersized fishes that escaped from trawls in the Korean southern sea in May and November, 2005. Three kinds of Trawl Escapement Net(TEN) were examined to increase the escapement rate for fishes escaped from the TEN, and total catches in the codend and cover-net were investigated. The main catch species in the experimental fishing trials using a V shape TEN(A type) in May were Korean pomfret(Pampus echinogaster), slimy(Leiognathus nuchalis), gizzard shad(Konosirus punctatus), white croaker(Pennahia argentata) and smelt(Sillago sihama). In the experimental fishing trials using a V shape TEN with a protector for undersized fishes(B type) and a panel shape TEN with a protector(C type) in November, the main catch species were horse mackerel(Trachurus japonicus), sea pike (Sphyraena japonica), large-head hairtail(Trichiurus lepturus), kammal thryssa(Thryssa kammalensis), white croaker(Pennahia argentata), butterfish(Psenopsis anomala) and red gurnard(Lepidotrigla microptera). Most of large-sized fish species like Korean pomfret and Spanish mackerel could not escape through the TEN in the B type and C type. Catches of horse mackerel were highest in the experimental fishing of November and escapement rates for most fish species including horse mackerel were higher in the C type compared with B type.

• 한국식품조리과학회지
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• 제11권4호
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• pp.342-350
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• 1995

The purpose of this study was to improve and hand down traditional dining habits. Questionnaires were distributed to rural house wives in Kangwon-do. The results were as follows; 1. 30.8％ of the respondents was 40 to 49 years old. 35.2％ of their education was primary school. 49.5％ of them had husbands and children. 44.2％ of them had 3 to 4 family members. 26.9％ of them earned 8 to 11 millon won yearly. 2. Their housing environment showed that 52.5％ of housing was a Korean traditional house or Hanok. 72.1％ of kitchen was a stand-up one. 66％ of fuel was oil. 3. 99.3％ of the respondents had refrigerators. 66.3％ electronic range, 95.9％ electronic rice cooker, 97.2％ gas range, 59.6％ mixer, 62％ electronic fry pan respectively. 4. 73.5％ of the respondents got information about Korean traditional food from seniors or friends. 36.6％ of them learned new recipe from TV, newspapers and magazines. 43.3％ of them thought their concern about meals was average. 48.4％ of them paid much attention to prepare meals for themselves. 52.7％ of them spent a half to one hour for preparing dinner. 48.3% of them ate processed foodstaffs often. 31.5％ of them dined out once every two or three months. 5. 79.5％ of them had rice for breakfast, 74.5％ for lunch, and 98.4％ for dinner respectively. 96.2％ of the respondents made Kimchi and 55％ among them had two kinds of Kimchi. 91.1％ of them had two to three kinds of dishes except Kimchi for breakfast. 68％ of them used a synthetic flavoring. 6. 16.2％ of the respondents ate beef once a week, 40％ pork, 23％ chicken, 3％ dog meat respectively. 37％ of them ate mackerel pike, 25.5％ mackerel once a week, 11.6％ hairtail, 25.5％ mackerel pike, 25.6％ yeemunshu, 13.7％ tuna respectively. Freshwater fishes such as mudfish, trout and Israel carp were their favorite onces.

• 한국수산과학회지
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• 제34권4호
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• pp.355-358
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• 2001

본 논문은 한국 근해 다종어업 자원의 평가모델에 대한 연구결과로서 대형기선저인망쌍끌이어업과 같은 단일어업에 의하여 다종자원을 이용하는 형태이다. 단일어구에 의한 다종자원의 평가모델은 단일어구에 어획되는 다종자원 중 어획량비율이 상위를 차지하는 어종을 선별한 후 각 어종에 대한 혼획율 및 자원생태학적 특성치를 추정하여 Beverton and Holt (1957)의 가입당생산량 모델을 변형시킨 다종가입당 생산량모델을 이용하는 것이다. 이 모델은 현재의 $t_c$에서 다종에 대한$F_{0.1}$에 해 당하는 F값을 구하여 각 어종별 가입당산란자원량 모델에 적용하였으며, 이때의 산란자원량 수준인 $F_{x\%}$를 추정하여 자원평가에 이용하였다.

• 한국수산과학회지
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• 제54권4호
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• pp.508-516
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• 2021

Although scientist have been reporting recently that changes in ocean environment influence the species composition, movements, and growth of fish in Korea waters. Previous studies on fish vulnerability owing to climate changes are insufficient to explain the effect of fluctuating ocean environments on fisheries ground. In this study, we suggested a method for the assessment of fisheries sensitivity to various factors in ocean environments in Korean waters. To evaluate the fisheries sensitivity, catch data (Chub mackerel, Hairtail, Common squid, small yellow croaker) from National federation of fisheries cooperatives in Korea (1991-2017) and oceanographic data from Korea Ocean Data Center (KODC; 1960-2017) were normalized using the z-score method. Thereafter, the fisheries sensitivity was calculated using the difference between the catch data and the oceanographic data. Finally, the fisheries sensitivity was evaluated based on evaluation grade ratings. Result revealed that in the south sea, variability in catch data was obviously higher than environmental fluctuation (evaluation grade 1), indicating that catch variability in response to environmental change is most sensitive in the south sea among Korean waters in 2017. These results would be helpful for fishery management and policy for sustainable yield in Korean waters.

• 수산해양기술연구
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• 제51권1호
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• pp.86-93
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• 2015

Anchovy (Engraulis japonicus) is one of the most important species in the South Sea of South Korea. In order to estimate the biomass of anchovy, acoustic surveys, concurrently with trawling, were conducted in April, July, and September of 2013 and February of 2014 off the coast of Tongyeong and Yeosu. However, anchovies were found only during spring (April) and winter (February) surveys. To display only anchovy species confirmed by trawls on empty spaced echograms, virtual echograms were created. Three target strength (TS) values of anchovy were used: TS_z = 20 log L - (20/3) log (1+z/10) - 67.6 (Zhao et al.), TS_y =20 log L - 72.9 (Yoon et al.), TS_f = 20 log L - 71.9 (Foote). For anchovy schools combined with other species e.g., hairtail, squid, and Korean pomfret, their TS values were used to calculate an average TS. As a result, the anchovy biomass in the winter survey was approximately 75,000 tons (TS_z), 90,000 tons (TS_f), 114,000 tons (TS_y), respectively. The biomass in spring was 9,000 tons (TS_z), 9,200 tons (TS_f), 10,000 tons (TS_y). The sampling variance of spring was 70% and of winter was 30%. In order to manage anchovy resource sustainably, larvae and adult anchovy should be separately surveyed, the optimal area, date, and time for acoustic survey should be investigated, and the biomass survey should be done for relatively long and regular base.

• 수산해양기술연구
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• 제46권1호
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• pp.1-9
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• 2010

Experimental fishing was carried out to compare fishing status according to the codend mesh size (raschel, 15mm, 25mm, 35mm, 45mm) of stow net on anchor in the coastal waters of Seocheon after manufacturing five kinds of fishing gears and commercial fishing boat (7.93 tons) was used for it. Total catches of raschel, 15mm, 25mm, 35mm, 45mm codend were 816,949g, 203,994g, 1,405g, 51,576g, 194g in September and 40,545g, 66,974g, 14,692g, 12,647g, 12,655g in October. Dominance species were anchovy (Engraulis japonicus) in raschel codend, largehead hairtail (Trichiurus lepturus) in 15mm and 35mm in September, and the amount of catches was very small in 25mm and 45mm codend due to the fishing gear damage. In October, dominance species were anchovy and beka squid (Loligo beka) in raschel, 15mm, 25mm codend, and cuttlefish (Sepia esculenta) and beka squid were mainly caught in 35mm and 45mm codend. In addition, total length of anchovy and cardinal fish (Apogon lineatus) were increased according to the increase of codend mesh size but there was no difference in the mantle length of cuttlefish and loligo beka.

• 한국수산과학회지
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• 제48권5호
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• pp.621-630
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• 2015

This study investigated the concentration of total mercury in 17 species of commonly consumed fishes and assessed the risk to human health from provisional tolerable weekly intakes PTWI% as affected by migratory characterization, such as migration and vagility. The measured mean concentrations of total mercury in these 17 species of commonly consumed fishes suggest that mean concentrations of total mercury in 10 species of migratory fishes (largehead hairtail, chub mackerel, Pacific saury, skipjack tuna, Pacific cod, anchovy, Alaska pollack, brown croaker, Japanese Spanish mackerel, yellow croaker and Pacific herring) were low compared to those in 7 species of demersal fishes (red stingray, brown sole, bastard halibut, conger eel, blackmouth angler, rockfish and filefish). Based on the mean concentrations, the PTWI% of total mercury among commonly consumed migratory fishes was 3.393%, which was higher than that of commonly consumed demersal fishes (2.710%).

• 한국수산과학회지
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• 제53권3호
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• pp.259-272
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• 2020

Nowadays, two types, Yumhae and Sikhae methods, remained as traditional seafood fermentation methods in Korea. In this study, flavor compounds in two types of salt-fermented fishes made by Yumhae method such as anchovy Engraulidae sp., shrimp Caridea sp., squid Decapodiformes sp., big eyed herring Clupea sp., gizzard shad Dorosoma sp. and hairtail Trichiurus sp., and made by Sikhae method such as Alaska pollack Gadus Chalcogrammus and squid. Volatile compounds detected in all salt-fermented fishes were composed mainly of aldehydes (45), ketones (39), alcohols (45), acids (12), esters (47), N-containing compounds (43), aromatic hydrocarbons (37), S-containing compounds (26), furans (10), and miscellaneous compounds (40) in salt-fermented fishes made by Yumhae method. Meanwhile, alcohols (47), terpenes (38), S-containing compounds (22), carbonyl compounds (19 aldehydes, 18 ketones), esters (13), and acids (14). Aroma-active compounds were identified by Gas chromatography/mass spectrometry/olfactometry and aroma extract dilution analysis in salt-fermented anchovy, shrimp and tuna (Thunnini sp.) sauce. Ethyl 2-methylbutanoate (candy/sweet) and 2-ethyl-3,5-dimethylpyrazine (nutty/baked potato-like) were predominant odorants in salt-fermented anchovy, whereas dimethyl trisulfide (cooked cabbage/soy sauce-like), 2-ethyl-3,5-dimethylpyrazine, and (E,E)-2,4-heptadienal (fatty/grainy) in salt-fermented shrimp, and dimethyl trisulfide, 3-methylbutanal (dark chocolate-like), and 3-methylthiopropanal (baked potato-like) in tuna sauce.