• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.34 no.1
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• pp.67-73
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• 1998

In order to find out the environmental factors influencing the catch of anchovy lift nets in kamakbay, the three oceanographic factors, i. e., the water temperature, the salinity, the amount of chlorophyll-a were observed respectively from August 1 to 12, 1995 and from September 20 to 26, 1995, and each of them was compared with the catch of anchovy by the lift net. The results obtained are summerized as follow : 1) The water temperature was ranged from 17.3 to 29.6$^{\circ}C$ and its difference between the surface and bottom was 1 to 3$^{\circ}C$. In the three areas, A, B and C, the area A was the hightest in temperature, the area B being a second, and the area C being the lowest. 2) The salinity was ranged from 32.20 to 33.47$\textperthousand$ and its difference between the surface and bottom was not significant. In the three areas, the area A was the highest in salinity, the area B being a second, and the area C being the lowest. 3) The amount of chlorophyll-a was ranged from 0.19 to 5.30mg/m supper(3) and its difference among the three areas was not significant. Daily variation of the amount was very irregulated because the position operated was changed daily. 4) A comparison of the water temperature, the salinity and the amount of chlorophyll-a with the catch gave that the water temperature and the amount of chlorophyll-a had large influence on the catch and the salinity did not so. However, the influence of the amount of chlorophyll-a was larger than that of the water temperature. 5) The catch of anchovy was large respectively during two hours after sun set and during two hours before sun rise.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.15 no.2
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• pp.95-100
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• 1979

In fishing with the anchovy boat seine, it is required to haul up the bag net without injuring anchovy body. Not to injure anchovy body, the bag net is operated with 30 to 34 crews in the traditional method. With a view point of decreasing crews, the authors tried to operate the bag net with side drum winch and derrick boom. Side drum winch was installed beside the engine casing and it was operated by the main engine through the belt, pulley and bevel gear. The derrick boom, 7 meters long, was installed above the working deck which is located in the stern of the common boat seiner. Three single blocks are attached to the boom, each 2 meters apart from the top. A hook was attached to the free end of the block line for hooking up the bolch line which attached inside the bag net especially prepared for the purpose. The hauling end of the block line was induced to the side drum winch for hauling up the bag net. By using this mechanism, the bag net was hauled up with peeling the bag net just like in the traditional method. So the following results are found. (1) No injury of anchovy body was found in the process of hauling up. (2) The bag net can be operated by mere 14 crews. (3) Duration, spent in hauling up the bag net, was almost the same when the catch are a little amount, and less duration was needed by the experimented method than the traditional one when the catch are a large amount. the bag net. By using this mechanism, the bag net was hauled up with peeling the bag net just like in the traditional method. So the following results are found. (1) No injury of anchovy body was found in the process of hauling up. (2) The bag net can be operated by mere 14 crews. (3) Duration, spent in hauling up the bag net, was almost the same when the catch are a little amount, and less duration was needed by the experimented method than the traditional one when the catch are a large amount.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.27 no.4
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• pp.238-246
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• 1991

In order to make clear the mechanism forming the fishing ground of anchovy drag net in connection with water temperature, catch and oceanographic data for the years of 1970-1988 in the Southern Sea of Korea were analyzed. The annual catch of anchovy drag net was about 21,000M/T in 1970 but it was increasing largely so far 100,000M/T in recent years. The fishing season of anchovy drag net is the whole year beside the prohibition season established in aims to protect the spawning group of anchovy, and then in the best season of the period from July to December, the fishing ground is made up in the coastal area joining Yosu, Namhaedo and Bangeojin. There were some evidences that the fishing condition was controlled by the oceanographic condition, especially water temperature, that is, when there was large difference in water temperature between the south area of the Eastern Sea and the west area of the southern Sea and the thermocline is formed strongly in the larger less than 20m, the fishing condition was good. On the other hand, there was a very effective correlation between the catch(X) of anchovy spawning group in Spring by other fishing gears, mainly drift net and that(Y) of the little size of anchovy by drag net in Autumn, expressed by the relative equation, Y=62,246+1.3X, r=0.63.

• Korean Journal of Food Science and Technology
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• v.31 no.5
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• pp.1378-1385
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• 1999

The antioxidative activity of Fermented Anchovy on linoleic acid autooxidation was investigated in an aqueous system at pH 7.0. All solvent fractions from Fermented Anchovy were exhibited the strong antioxidative activity. Especially, BuOH and aqueous fractions were gained large amounts with strong antioxidative activity. Ultrafiltration, dialysis, heat treatment of aqueous fraction indicated that water-soluble antioxidants of Fermented Anchovy were heat-resistant, amino acid related compounds with smaller molecular weights than 1,000. Unbound fractions from DE-52 anion exchange chromatography were exhibited antioxidative activity with or without $15\;{\mu}M\;Fe^{+++}\;ion$. We were able to purify one methionine derivative from lots of antioxidative substances in Fermented Anchovy aqueous fraction by gel filtration, anion-exchange chromatography, TLC and HPLC, successfully. These data suggest that Fermented Anchovy aqueous fraction is a mixture of fermented small molecules with strong antioxidative activities.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.14 no.2
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• pp.57-62
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• 1978

When fisherman use the boat seine net to catch anchovy, a large noise (drum can, small drum and small gong) is used to scare the anchovy school along the wing nets, and into the bag net were they are caught. We want to know how much of an effect these s:mnds have on forceing the anchovy school towards the bag net. The underwater sounds of ancho\'y, drum can, small drum and small gong were analyzed in the labroatory. The behavioral responeses to the playback sounds of anchovy feeding and sounds of artificial instruments were also investigated. The feeding and artificial sounds of the samples were recorded by a tape recorder through a hydrophone in an anechoic aquarium. The sound intensity level was measured by means of a sound level meter in an anechoic chamber. The frequency and intensity of various sounds were analyzed with an analyzing system consisting of a ~-octave filter set, a high speed level recorder, an amplifier and an oscilloscope. The most successful recording was edited into a 9 to 10 second sound track and was repeated in a sequence of 9 to 10 second intervals. The sequence was then reproduced into an anechoic aquarium through the underwater speaker. The results of investigation are as follows; 1. The frequency of the feeding sound was 63~80Hz, and the pressure level produced was less than 32db. 2. The frequencies of the artificial sounds were 315~ 1,OOOHz, and the pressure levels were 88~95 db in the air. 3. When a hydrophone was placed 70cm below the surface with artificial sounds (drum can, small drum and small gong) produced 1 meter above the surface, the pressure level decreased about 30db. 4. The feeding sound was ineffective in attracting the anchovy, because of interference from ambient noise. 5. The artificial sounds had such a small effect on the anchovy's that they could not be used in ocean fisheries.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.9
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• pp.1188-1192
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• 2007

To provide functional properties in fish paste, boiled-dried anchovy [small size (SS) and large size (LS)] powder containing high amount of calcium was added at 0, 1, 2, 5, and 10% (w/w) levels. The properties of fried fish paste were evaluated by determination of sensory properties and physicochemical characteristics such as color, texture, folding test, and calcium contents. Calcium content of the fish paste increased with increasing anchovy amount. Increasing the amount of SS and LS in fish paste tended to decrease lightness, redness in Hunter color value, while increasing yellowness. All samples with 3 mm thickness had good flexibility and did not break even after 4 times folds. The fish pastes containing 10% of anchovy showed the highest values in strength, hardness, adhesiveness. In overall acceptance of sensory evaluation, SS and LS fish paste containing 1% and 2% of anchovy powder did not show any difference in comparison with control. These results suggest that SS and LS anchovy powder can be applied to fried fish paste products to allow for high calcium contents.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.6
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• pp.1035-1041
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• 2000

Gamma irradiation was used to improve sanitation and quality of salted and fermented anchovy sauce. For commercial production, comparison with currently using sterilization methods, such as micro-filtration and heat treatment were also conducted. Control was prepared without irradiation and sterilization process. Microbiological, physiochemical, and sensory qualities were analyzed to observe the Quality changes during the storage. Irradiation at 5 kGy or above and micro-filtration process completely eliminated microorganisms detected in this study As irradiation dose increased, the color appeared brighter and irradiation at 5 kGy or above showed similar color L-value to that of sample treated with microfiltration. The color L, a, b-value of heat-treated sample always showed lower. The pH, salinity, and viscosity were sustained during storage. From the results of sensory evaluation, the samples treated with gamma irradiation and microfiltration obtained better scores than control or heat-sterilized. Gamma irradiation to salted and fermented anchovy sauce presented the best quality products among different sterilizing methods, especially at 5 kGy dose. Therefore, gamma irradiation can be successfully applied to commercial large scale production as a new sanitation technology with improved quality.

• Fisheries and Aquatic Sciences
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• v.26 no.10
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• pp.628-636
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• 2023

Stomach contents of three commercially important species, anchovy (Engraulis japonica), small yellow croaker (Larimichthys polyactis) and yellow goosefish (Lophius litulon) were analyzed to investigate difference of prey between Spring and Fall. Trawl surveys for target fishes were conducted at 12 stations by the RV Tamgu-8 in the Yellow Sea-Korean side in Spring and Fall 2008 as a part of the United Nations Development Programme/Global Environment Facility (UNDP/GEF), Yellow Sea Large Marine Ecosystem (YSLME) survey. Stomach contents of 50 individuals of each species were analyzed to species level of prey, if the number of specimens was more than 50 for each species. Fullness and digestion condition of stomach contents were determined by five and six levels, respectively. In anchovy stomachs, 23 species in Spring and 15 species in Fall were identified, respectively. Stomach contents were mostly occupied by copepods and euphausiids, mostly Euphausia spp., calyptopis in Spring while by copepods and amphipods in Fall. In small yellow croaker stomachs, 23 species in Spring and 11 species in Fall were identified. Stomach contents were mostly occupied by copepods and euphausiids in Spring, but by only euphausiids in Fall. Total 368 yellow goosefish (151 in Spring and 217 in Fall) were captured, but stomach contents only in Fall were analyzed. Most of stomach contents were anchovy with small proportion of Hakodate sand shrimp, Tanaka's snailfish, Pacific cod, and miscellaneous things. The present research unveiled that main food items of plankton feeder were distinctly different by species and seasons in the Yellow Sea-Korean side, as coincided with previous reports.

• Journal of the Korean Society of Food Science and Nutrition
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• v.19 no.1
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• pp.73-79
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• 1990

In order to study on the riboflavin content of common foods for Korean and the rates of destruction of riboflavin during cooking 26 kinds of the foods were selected and 3 kinds of menu were cooked by standardized method. For each food item and menu riboflavin content was measured by AOAC method. The experimental values of 13 kinds of food such as rice oak mushroom carrot squarsh tangle dried large anchovy apple(Fuji) dried laver ramyun pork soybean curd fried soybean curd and danmugi were almost consistent with food compo-sition values. Whereas those of 12 kinds of foods such as cabbage onion potato kimchi beef sausage dried medium anchovy hair tail soybean paste and egg were considerably different from food composition table values, up to now Alaskan pollack maize loaf bread hamburger bread etc have not been analyzed in food composition table, The rates of retention of riboflavin in menu 1, 2, and 3 cooked by standardized method were 24% 69% 46% respectively. The overally retention rate was in inverse proportion to the time of sunlight exposure during cooking.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.33 no.3
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• pp.179-183
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• 2000

This study was conducted to examine the changes of contents of ATP related compounds during drying of large anchovy and storage of dried large anchovy (DLA) according to storage temperature and package method. The total content of ATP related compounds of raw large anchovy was $36.0{\mu}mole/g$ and the major ATP related compounds were consisted of IMP and hypoxanthine. The IMP content of DLA was the highest in $20^{\circ}C$ cold-air drying, and the breakdown of IMP was progressed rapidly in $60^{\circ}C$ air drying, followed by $40^{\circ}C$ air drying, sun drying, and $20^{\circ}C$ cold-air drying. During storage of DLA, ATP was not detected while ADP and AMP was detected in a very small amount, and the changes of ATP related compounds were coincided with the changes of contents of IMP, inosine and hypoxanthine. The changes of ATP related compounds with different package method did not show distinct differences, while with different storage temperature showed clear difference. The content of IMP was over $8.88{\mu}mole/g$ on 60 days at $-20^{\circ}C$, while were over $0.83 {\mu}mole/g$ and$ 0.202 {\mu}mole/g$ on 16 days at$ 5^{\circ}C$ and$ 25^{\circ}C$, respectively. These results suggest that the breakdown of IMP depends on storage temperature and frozen storage affects good quality of DLA during storage.