• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.54 no.1
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• pp.12-24
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• 2018

This study was conducted in order to improve opening efficiency of the miniaturized large-scale net for anchovy boat seine gear to reduce the fleet size. Field experiments were performed to observe geometry of nets by catcher boats. When the distances between the two ships were 150, 300 and 450 m, and the speeds of towing nets were 0.6, 0.9, and 1.2 k't, respectively. The vertical opening and actual opening of each part of the miniaturized large-scale net was as follows: the front part of the wing net, 8.7-13.3 m, 51-78%; the middle part of the wing net, 28.1-34.2 m, 55-67%; the entrance of the inside wing net, 31.3-38.5 m, 60-73%; the square and bosom, 22.7-29.6 m, 47-62%; the entrance of the body net, 20.9-26.4 m, 42-52%; the entrance of the bag net, 17.2-21 m, 72-89%; the flapper, 13.2-15.3 m, 78-83%; and the end of the bag net, 13.2-15.7 m, 72-75%. By connecting the net pendants with the front part of the wing net, the opening of the front part of the wing net was significantly improved compared to the traditional gear, which ensured both the wing net and the inside wing net with a normal net height. This, in turn, increased the efficiency of herding. The height of the body and bag nets was also higher than that of the tradition gear. In particular, the body net attached to the gear significantly improved the pocket shape of the gear and reduced the number of fish that were caught and escaped from the bag net, which increased the rate of fishing. The tension of towing nets was measured approximately between 2,958 and 7,110 kg, which indicates that the fleet can tow nets with 350 ps, the standard engine horse power. The fishing operation time was shortened compared with of the existent net, and the large-scale buoy attachment operation was also possible to operate the ship without fish detecting boat.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.27 no.2
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• pp.127-132
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• 1994

The present study was directed to investigate the accelerative effects of fermentation of salted anchovy on sea tangle homogenates. With the addition of $8\%$ (w/w) sea tangle homogenates(T), there was an increase of amino-N content in both the muscle and juice of salted anchovy during all fermentation periods. It was only in VBN value that there was exhibited the same characteristics as the control batch. Viable cell count in muscle was increased rapidly after 60 days of fermentation, but in juice the content was maximal after 60 days of fermentation. When $8\%$ (w/w) sea tangle homogenates was added, the pH value in muscle and juice were maintained same degree of control until 80 days of fermentation, but showed increase in pH value of muscle and juice more rapidly than the control system after 80 days of fermentation. Then a large percentage of muscle turned to juice after 100 days of fermentation. The degree of fermentation In salted anchovy, when sea tangle homogenates were added, accelerated more than the control batch. Concerning the factors related to the accelerative effects on fermentation of salted anchovy, there was a continuous increase in amino-N content, and it was a sudden change of viable cell count and pH value at a certain point in the fermentation periods.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.14 no.4
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• pp.194-200
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• 1981

Boiled-dried anchovy is one of nation-widely consumed dried fish foods in Korea. In this study, the taste compounds including nucleotides and their related compounds, free amino acids, trimethylamine oxide and total creatinine were analyzed, and their roles in tasting activity were investigated. IMP content in large size, middle size, small size and least size boiled-dried anchovy was $22.7{\mu}mole/g,\;18.6{\mu}mole/g,\;20.3{\mu}mole/g\;and\;4.0{\mu}mole/g$, respectively, and the ratio of IMP to the total nucleotides and their related compounds in each sample was $55.0\%,\;51.0\%,\;69.1\%\;and\;47.0\%$, respectively. In the free amino acid composition of the four size groups of boiled-dried anchovy, abundant amino acids were histidine, lysine, alanine and proline, and the sum of these amino acids occupied $69.0\%,\;67.7\%$. $66.8\%\;and\;45.9\%$ of the total free amino acid in each sample, respectively. Among these. histidine was the most dominant in all samples amounting to 589.0 mg/100g in lage size, 373.9 mg/100g in middle size, 437.8 mg/100g in small sire and 101.0 mg/100g in least size, while aspartic acid and methionine were poor in content. Among the organic bases, total creatinine was abundant, and its nitrogen content ranged from $21\%\;to\;39\%$ of the total extractive nitogen. From the results of omission test, the taste-active compounds of the boiled-dried anchovy are assumed to be IMP and free amino acids.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.9
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• pp.1471-1476
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• 2005

The optimization of ethanol treatment was carried out by response surface methodology (RSM) which was expressed through change of ${\Delta}$E value for improvement of color of dried large anchovy. The optimum condition was shown as treatment with 7 volumes (v/m) of ethanol at $50^{\circ}C$ for 9 hrs. At this condition, the removal rates of trimethylamine (TMA) and fat considered as fishy odor-causing materials were 81.1 and $77.4\%$, respectively, when analyzed by solid phase microextraction (SPME)/gas chromatography and soxhlet method, respectively The effect of citric acid on the removal rate of TMA was the highest one among organic acid treatments. The removal rate of TMA was affected greatly by the concentration of organic acid rather than the temperature and time of treatment. $73\%$ of TMA was removed by treatment of $1\%$ of citric acid at $20^{\circ}C$ for 20 min. Specially, above $90\%$ of TMA could be removed by the combination of alcohol and citric acid treatment. In vitro absorption rate of calcium was also increased to $12.3\%$ by the combination of alcohol and citric acid treatment compared with $2.9\%$ of control.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.12 no.1
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• pp.13-17
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• 1976

1. Around the Jeju Island, 214 fish species are described by some authors, of which 53 species are regarded as major fishes for the object of commercial fishing. 2. Major fishing method around the Jeju Island are scoop net for anchovy, gill net for mackerels, long line for sea breams. For large pelagic fishes such as yellow tail, tolling method are expected.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.26 no.4
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• pp.321-329
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• 1993

The present study was conducted to elucidate the body modulating function of fermented seafood products. Angiotensin converting enzyme (ACE) acts in blood pressure regulation, converting angiotensin I to the potent vasoconstrictor angiotensin II and inactivating the vasodilator bradykinin to raise blood pressure. Salted and fermented anchovy which is one of the traditional fermented seafood in Korea was tested for inhibitory activity against ACE. ACE inhibitory activity of salted anchovy during the period of fermentation was increased with the elapse of fermentation days until fermentation of 60 days, but thereafter decreased inversely. When the fermented product was extracted with $50\%$ ethanol, the ACE inhibitory activity was the highest. And the ACE inhibitory activity was proportion to the content of $50\%$ ethanol soluble peptide-nitrogen of the fermented product. From the profiles of gel permeation chromatography on a Bio-Gel P-2 of $50\%$ ethanol soluble fraction obtained from salted and fermented anchovy fermented for 60 days at an ambient temperature, the higher activity fractions were C'($IC_{50}=97{\mu}g\;protein/ml$) and D'($IC_{50}=65{\mu}g\;protein/ml$). Amino acid analysis showed that the large quantify of threonine, glutamic acid, lysine for C' and serine, proline for D', respectively.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.32 no.3
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• pp.217-222
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• 1996

The moving behaviour of anchovy schools(There were small schools of sardine and round-herring in this anchovy schools} in the bag - net of a large scale set - net was investigated using a scanning sonar, in the Kishihata set - net fishing ground located in Nanao city Ishigawa prefecture, Japan from Dec. 1st to Dec. 4th, 1992. The results obtained are summarized as follows ; 1. Moving behaviour of fish schools between two bag - nets was more in the daytime than in the nighttime. 2. The rate of entering fish schools from the first bag -- net to the second bag - net were 78% when the fish school in the second bag -- net existed. The result suggest that fish school existence in the second bag - net affected the rate of entering fish schools from the first bag - net to the second- bag - net. However, the time of stay of fish school that entered the second bag -- net was very short when the fish school in the second bag - net existed densely. The result suggest that a high fish density in the second bag - net might enlarge the escape rate 3. The majority of fish schools moved to the center and off shore side of the bag - net when fish schools entered the bag - net.

• Journal of Food Hygiene and Safety
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• v.34 no.6
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• pp.562-570
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• 2019

The heavy metal concentrations in dried seafoods commonly consumed in Gyeonggi-do were analyzed. Concentrations of lead (Pb), cadmium (Cd), mercury (Hg) and selenium (Se) were measured in 95 samples with an inductively-coupled plasma-mass spectrometer (ICP-MS) and an Hg analyzer. The average concentration [mean±SD(minimum-maximum) mg/kg] of heavy metals were as follows: Pb 0.062±0.071(0.002-0.428), Cd 0.083±0.100(0.004-0.540), Hg 0.012±0.012(N.D-0.054) and Se 0.839±0.371(0.362-2.124). All the levels were below the recommended standards of the MFDS (Ministry of Food and Drug Safety). In the comparison of heavy metal content by anchovy size, it was shown that mercury was significantly higher in large anchovy (P<0.05). Selenium levels were found to differ significantly in small anchovy and large anchovy (P<0.05). Pb, Cd and Hg were significantly higher in Tiger prawn among shrimp (P<0.05). The heavy metal and selenium levels of anchovy and shad were highest in the intestine. However, the heavy metal and selenium levels of shrimp were highest in the head. In addition, weekly (monthly) intake of mercury and cadmium from dried seafoods was found to be 0.712% and 2.978% of PTW(M)I (Provisional Tolerable Weekly(Monthly) Intake) respectively. Therefore, it was found that dried seafoods were safe for consumption.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.9
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• pp.1302-1309
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• 2016

N-Nitrosodimethylamine (NDMA) is formed through reactions between dimethylamine (DMA) and nitrite. Jeotgal, a traditional Korean salted and fermented seafood, contains a large amount of DMA and is an ingredient of kimchi condiment. This study investigated the effects of amount and type of Jeotgal on changes in NDMA and its precursor contents during storage of kimchi. NDMA was found in all 23 Jeotgal samples, and DMA in nine salted and fermented shrimp samples showed levels ranging from 16.5 to 58.9 mg/kg (average of 30.9 mg/kg). The seven salted and fermented anchovy juice samples showed DMA levels ranging from 21.7 to 44.4 mg/kg (average of 34.5 mg/kg). Kimchi was assigned to one of the following five groups: kimchi without salted and fermented anchovy juice and salted and fermented shrimp (control), kimchi with small amount of salted and fermented anchovy juice (AK1), kimchi with large amount of salted and fermented anchovy juice (AK2), kimchi with small amount of salted and fermented shrimp (SK1), and kimchi with large amount of salted and fermented shrimp (SK2). SK2 had higher DMA content than SK1 during storage while AK2 had higher DMA content than AK1 after storage for 10 days. Nitrite contents of AK1 and SK1 were higher than those of AK2 and SK2 after storage for 20 days. NDMA content was significantly higher in SK2 than in SK1 after storage for 0 and 10 days, and NDMA content in AK2 was significantly higher compared to that in AK1 after storage for 0 days. The DMA and NDMA contents decreased in all kimchi samples during storage. The effects of amount and type of Jeotgal on DMA and NDMA contents were reduced after storage for 20 days. The results suggest that the content and type of Jeotgal have significant effects on formation of NDMA in kimchi.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.33 no.4
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• pp.273-279
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• 2000

The influence of different storage temperature and packaging methods on plain dried anchovy were investigated. When plain dried large anchovy (DLA) was stored at $-20^{\circ}C, 5^{\circ}C and 2^{\circ}C$, the lipid oxidation was rapidly progressed with the increased temperature. When DLA was stored at $25^{\circ}C and 5^{\circ}C$, peroxide value (POV) reached to maximum on 4 days and 20 days, respectively, while POV increased progressively during storage at $-25^{\circ}C$. The degree of lipid oxidation was progressed the fastest in DLA packed in polyethylene film, followed by packing with oxygen absorber and packing in vacuum. The fatty acid composition of total lipid in DLA revealed $52.3{\%}$ in polyenes, $29.2{\%}$ in saturates and 1$8.5{\%}$ in monoenes, and the major fatty acids were 22 : 6, 20 : 5, 16 : 0, 16 : 1 and 18: 1. Saturates were increased with the rise of storage temperature and prolonging the storage period, while polyenes were decreased. The changes of fatty acid composition was retarded at lower temperature. And the changes of fatty acid composition were the lowest in DLA by vacuum packing, followed by packing with oxygen absorber and packed in polyethylene film. The contents of highly unsaturated fatty acid of polyenes were decreased remarkably in proportion to the progress of lipid oxidation, while saturates were increased.