• The Journal of Fisheries Business Administration
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• v.13 no.1
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• pp.63-84
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• 1982

This study is an analysis of the growing trend from 1971 to 1980 on the four major fisheries in Korea; large powered purse seine, anchovy drag net, two boats large trawl and one boat large trawl. The main purpose of this study is to find some solutions against the problems which these fisheries are faced with, through the analysis of the growing trend of income, capital structure and main ratios of finance. According to the result of the analysis, the problems are as following: \circled1 Revenues per vessel was decreased when catches per vessel was decreased in 1979, 1980. therefore the increase ratio of the revenues per vessel was weakened from 1979. \circled2 Catches per vessel was decreased from 1979 in spite of the increase of gross cathes in its field. \circled3 Production costs in fishing, such as the cost of wages, fuels and repairs, was steadily up year by year. \circled4 Profitability was deteriorated from 1978. \circled5 productivity was lower from 1978. \circled6 Stability was lower from 1978. The solutions out of the above problems are as follows; \circled1 Fisheries resources must be fostered. \circled2 The numbers of vessels should be reduced according to the fisheries resources. \circled3 The precise amount of resources should be dynamically estimated. \circled4 The fishermen must be educated to reduce fishing cost such as the cost of fuels and repairs, etc. \circled5 The old vessels should be replaced. \circled6 The production efficiency should be promoted. \circled7 The rate of interest should be cut down to reduce financial cost.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.32 no.2
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• pp.125-131
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• 1996

In order to investigate the relation between the environmental properties and the catch fluctuation of set net fishing grounds located in the coastal waters of Yosu, oceanographic observations on the fishing grounds were carried out by the training ship ofYosu Fisheries University from January, 1990 to September, 1992, and the data obtained were compared with the catch data from the joint market ofYosu fisheries cooperative society from 1984 to 1993. The resuItes obtained are summerized as follows : 1. The ranges of water temperature and salinity in the fishing ground was 7.0 to $27^{\circ}C.$and 26.6 to 33.2${\textperthousand}$, and water temperature increased from March to August and decreased from September to February of following year. 2. The salinity in the fishing grounds was relatively high without significant changes from November to June of the following year. From July, however, the salinity decreased to continue a low value till September and then increased. The salinity in the fishing ground was dominated mainly by the precipitation and its variation was large at the north entrance of set net fishing ground, influenced greatly by the land waters from the river of Somjin, but small in the offshore of the fishing grounds. 3. The fishes caught by the set nets were arranged in order of catch as follows; Spanish mackerel> Horse mackerel > Sardine > Anchovy > Hair tail. The catches of Anchovy and Sardine were high in April to May and those of Hair tail in June to July, but Spanish mackerel and Horse mackerel were caught for whole period of fishing. Spanish mackerel was caught most in September and least in April and their means were largest in August and smallest in June. 4. The ranges of optimum water temperature for fishing by the set nets was 13.5 to $25^{\circ}C.$, and in the ranges the catches increased with increasing temperature. The ranges of optimum salinity for fishing varied between 25.0 and 32.0${\textperthousand}$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.5
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• pp.885-891
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• 1996

Various problems in fermented fish products have been a major obstacle to manufacture the product in large scale, which is mainly concerned with the food safety. In this review, salt-fermented anchovy was selected to elucidate the characteristics of microorganisms involved in fermentation; thereby, it is suggested for research areas to achieve the quality improvement of tile product. Different microorganisms were involved in fermentation of anchovy. Dominant species were reported to be Bacillus sp., Pseudomonas sp., and Micrococcus sp., other microorganisms were Vibro sp., Clostridim sp., Serratia sp., Achromobacter sp., Streptococcus sp., Breuibacterium sp., Halobacterium sp., Flavobacterium sp., Corynebacterium sp., Acinetobacter sp., Sarcina sp., Staphylococcus sp., Torulopsis sp., and Saccharomyces sp. To standardize the quality of fermented fish products, screening and isolation of promising microorganisms should be carried out to develop different types of products; at the same time, proper sanitation control should be employed to keep the commercial value of the product by prolonging the shelf life.

• Journal of Power System Engineering
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• v.21 no.4
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• pp.62-69
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• 2017

Because the moist foods like anchovy were appeared lower quality by hot air that occurred the lipid oxidation, the drying system by using the cold air has been used widely. This study has been carried out on the performance improvement according to arrangement angle of baffle and location of air duct in the cold air dryer. The main parameters in this study are the arrangement angles which are without, $0^{\circ}$, $10^{\circ}$, $20^{\circ}$, $30^{\circ}$ and $40^{\circ}$, and the locations of air duct are without, front, center and back. For this study we have conducted the numerical analysis method using fluent in order to obtain the optimal condition of the drying performance. As the arrangement angle of baffle is increased, the relative humidity is proportionally decreased, the value at $40^{\circ}$ is 42.2% that indicate the reduction of about 4% than without it. After the air duct was installed, the decreased relative humidity is showed within 1%, therefore, the effect of air duct for improving the dry capacity is more large than the arrangement angle of baffle. Finally, we have obtained the optimal conditions that the arrangement angle is $40^{\circ}$ with the air duct for a cold air dryer.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.29 no.2
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• pp.94-108
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• 1993

In order to investigate the relation between the environmental properties and catch fluctuation of set net fishing ground located in the coastal waters of Yeosu, oceanographic observation and catches on the grounds were carried out from Jan. to Dec. in 1990 and 1992. The results obtained are summarized as follows; 1) Because of the surveyed area is a costal shallow water, the fishing ground was influenced largely by atmospheric phenomena such as air temperature. precipitation. etc. and so showed large variations in temperature and salinity yearly. The inner water flowed out mainly between Yeosu ad Namhe-do, and then through Kumo-do between Dolsan-do and Kumo-do. On the other hand, off shore water was supplied into the fishing ground from the vicinity of Sori-do and Yokchi-do. thus the fishing ground was occupied usually by various sources of water. 2) The water mass in the fishing ground were divided into the inner water(29.0～30.6$\textperthousand$) and the mixed water(31,7～32.2$\textperthousand$) and off shore water(32.3～32.8$\textperthousand$) accourding to the distribution of salinity from T-S diagram plotted all salinity data observed in 1990 and 1992. In summer the inner and mixing water which was formed by river flowed southerly and spread south-easterly in the vicinity of Kumo-do. The off shore water which supplied from the vicinity of Sori-do and Yokchi-do and inner water formed the thermal front and halo front in summer. 3) The fishes caught by the set net were arranged in the order of catch amounts as follows: Spanish mackerel>Horse mackerel >Hair tail>Common mackerel> Sardine> Anchovy. The Catches of anchovy and sardine were high in April to May and those of hair tail and horse mackerel in July to September, but spanish mackerel were caught during the whole period of fishing. When inner water and mixing water appeared respectively and inner water and mixing water speared together in the set net fishing ground, the set net showed a high catch.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.36 no.3
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• pp.166-174
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• 2000

Anchovy, EngrauEis japonica scoop nets are used in the coastal of Southern and Cheju of Korea. Especially in the Cheju, the fishing gear of scoop nets consists of upper boom, lower boom, pressing stick and bag net. They are operated by fishing boats of 6 to 10 ton class and 8 persons on board. The booms are controlled by side drum, and the net and pressing stick are hauled by only human power in operating. Therefore this fishery needs to large labor and heavy human power and has much risk. Three kinds of hydraulic winding device which controls two booms was designed and manufactured to reduce heavy labor force of scoop nets, and trial in the sea was carried out to test their performances using the commercial fishing boats of 6 ton class. The proper capacity of hydraulic pump and motor were determined by model test of boom 1/5 scale. The results obtained are as follows, 1. Tension of boom which is being drawn was the strongest and 187.5kgf when the boom's end is in the depth of 4m under the water. 2. The hydraulic motor of the fittest kind of winder has the least leakage per time than the other kinds. 3. In the best type of several winder devices, when the pressure difference was fixed $130kg/^2$ for the safe fishery, the winding velocity of boom line was 2m/sec, is faster 0.48/sec than traditional fishing method and this winder can catch the anchovy of 1.6 tonnage. 4. As a result, the crew were decreased from 8 to 6 and the problem of heavy human power and risk on fishing operation were solved by using the this winder.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.9 no.4
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• pp.223-231
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• 1976

Dimethylamine(DMA) is known as an origin compound of dimethylnitrosamine which is responsible for carcinogenesis. It has been also reported that relatively large amount of DMA is distributed in fish muscle, particularly in salted and fermented fish. Tn this experiment, the degradation products of protein and trimethylaminoxide(TMAO) by the temperature conditions of $17^{\circ}C\;and\;27^{\circ}C$ in the course of anchovy fermentation with $22\%$ of salt were analysed, and the formation of DMA was discussed. Protein-N decreased through the whole fermentation period ill the conditions of $17^{\circ}C\;and\;27^{\circ}C$ whereas amino-N increased proportionally to the decrease of protein-N, and the increasing rate of amino-N was remarkably faster at $27^{\circ}C$ than at $17^{\circ}C$. Trimethylamine(TMA) gradually increased with the decrease of TMAO till 69th day of fermentation, hereafter tended to slightly decrease. It seemed that the difference in fermentation temperature affects on the formation of DMA and obviously on the variation of TMAO. Both DMA and TMA content were inversely varied with the TMAO content. Correlation coefficient of DMA to TMAO in quantitative variation was shown -0.811 at $17^{\circ}C$ and -0.865 at $27^{\circ}C$ of fermentation temperature respectively. The results suggested that the formation of DMA during fermentation of anchovy was attributed to the degradation of TMAO showing, contributorial ratio of 0.66 at $17^{\circ}C$ and 0.75 at $27^{\circ}C$ respectively.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.55 no.1
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• pp.7-19
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• 2019

This study was conducted in order to improve opening efficiency of the miniaturized small-scale net for anchovy boat seine gear to reduce the fleet size. Field experiment was performed to observe geometry of nets by catcher boats. When the distance between the two ships was 150, 300 and 450 m and the speed of towing nets was 0.6, 0.9, and 1.2 kt, the vertical opening and actual opening of each part of the miniaturized small-scale net was as follows: the front part of the wing net, 6.8-9.5 m, 45-63%; the middle part of the wing net, 16.1-30.7 m, 34-65%; the entrance of the inside wing net, 21.6-41.2 m, 44-84%; the square and bosom, 17.4-34.0 m, 38-75%; the entrance of the body net, 16.5-29.4 m, 36-64%; the entrance of the bag net, 14.5-21.9 m, 70-106%; the flapper, 6.7-7.7 m, 81-83%, and the end of the bag net, 8.6-10.9 m, 64-81%. The tension of towing nets was measured to be 2,734-6,812 kg approximately, which indicates that the fleet can tow nets with 350 hp, the standard engine horse power. The fishing operation time was shortened comparing to existent net with the large-scale buoy attachment operation. It was also possible to operate the ship without fish detecting boat.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.44 no.5
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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.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.6
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• pp.1139-1144
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• 2000

In vivo Drosophilla 돌연변이 검출계에서 발생 단계상의 독성효과가 없는 범위에서 소금 및 젓갈을 단독 처리했을 때 모든 시료가 자연발생 빈도가 유사하게 나타났다. MNNG의 체세포 돌연변이 유발에 미치는 영향을 살펴본 결과 생멸치, 6개월간 속성된 멸치 12개월된 멸치액젓은 항돌연변이효과를 보였고, 발효하지 않은 소금에 절인 멸치는 small muh spots 와 large mwh spots 의 출현빈도에 대해 모두 보돌연변이 효과를 보였다. 따라서 멸치 젓갈 제조시 멸치에 소금이 첨가되어 (생젓갈) 돌연변이 유발이 일어날 가능성이 있지만 숙성기간이 길어지면 (12개월, 익은 젓갈) 오히려 항돌연변이효과가 있는 것으로 나타났다.