• Journal of Ecology and Environment
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• 제30권1호
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• pp.23-38
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• 2007

Based on a time series of ocean climate indices and catch records for seven pelagic fish species in the Tsushima Warm Current (TWC) and Kuroshio-Oyashio Current (KOC) regions from 1910 to 2004, we detected regional synchrony in the long-term fluctuations of the fish populations and identified alternation patterns of dominant species related to climate shifts. The annual catches of Pacific herring, Japanese sardines, Japanese anchovies, jack mackerel, chub mackerel, Pacific saury and common squid in the TWC region fluctuated in phase with those in the KOC region, which suggests that they were controlled by the same basin-wide climate forcing. After the collapse of the herring fishery, the alternation sequence was: sardines (1930s), Pacific saury, jack mackerel, common squid and anchovies ($1950s{\sim}1960s$), herring ($late\;1960s{\sim}early\;1970s$), chub mackerel (1970s) and then sardines (1980s). As sardine biomass decreased in the late stages of the cool regime, catch of the other four species increased immediately during the warm period of the 1990s. Regional differences in the amplitude of long-term catch fluctuations for the seven pelagic fishes could be explained by regional differences in availability, fishing techniques and activity.

• 수산해양기술연구
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• 제40권2호
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• pp.97-103
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• 2004

북태평양에서 조업하는 우리나라 꽁치봉수망어업의 어획량과 시기별 어장 중심 및 어획적수온 등을 검토하고 조업시 소나 사용에 따른 어획 효과를 분석하였다. 조업 시기는 5~12월이었고 어획 비율과 CPUE 측면에서 볼 때, 한${\cdot}$일 어업협정 발효 이전인 1985~1998년의 주어기는 9~11월로, 발효 이후인 1999~2002년의 주어기는 8~10월로 추정되었다. 한${\cdot}$일 어업협정 이후 어장 중심은 일본 동쪽 연안 측으로부터 러시아 남쿠릴열도 동쪽인 43$^{\circ}$N 와 151$^{\circ}$E 부근으로 이동하였다. 꽁치의 어획적수온은 5월에는 12.5~14.4$^{\circ}C$, 6월은 12.0~14.2$^{\circ}C$, 7월은 11.4~13.9$^{\circ}C$, 8월은 11.4~15.9$^{\circ}C$, 9월은 12.9~16.9$^{\circ}C$, 10월은 12.7~l7.3$^{\circ}C$, 11월은 13.1~17.6$^{\circ}C$ 그리고 12월에는 15.0~19.1$^{\circ}C$이었다. 어획종은 총 13종으로서 목표종인 꽁치가 99.9% 어획되어 대부분을 차지하였다. 조업일수는 소나를 보유한 조업선과 소나를 보유 하지 않은 조업선 사이에 뚜렷한 차이를 나타내지 않았으나 투망횟수, 어획량 및 CPUE는 소나를 보유한 조업선이 각각 13%, 26%, 12% 높게 나타났다.

• 한국식품영양학회지
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• 제21권4호
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• pp.477-484
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• 2008

The Pacific saury, Cololabis saira Kwamaegi, is a traditional local food of the Eastern sea area, centered around Pohang. It is well-recognized as being both tasty and nutritious. Nevertheless, bacterial contamination, excessive dryness, and compositional changes render this fish edible only during the winter months. Thus, to improve its storage capabilities, this study assessed the effects of storage material, type, temperature, and duration on compositional changes in Kwamaegi. The assessed samples were Kwamaegi which had been naturally dried for 15 days. The storage materials included an A-film, a self- developed multi-film made of polyethylene, polyamide, EVOH, and polyethylene, and a B-film made of polyethylene, nylon, polyethylene, nylon, and polyethylene. The B films were utilized after pressing and lamination. The storage types included one whole fish(1G), or 2 divided fish(2G), to increase eating convenience. The 2G type was the muscle portion divided vertically after discarding the jowl, skin, and internal organs. The storage temperatures were 0, -15 and $-30^{\circ}C$, and the storage durations were 2, 4, and 6 months. Among the lipid rancidities, acid value and peroxide value showed the highest level of initial rancidity at a storage temperature of $0^{\circ}C$ for 2 months. We noted no significant differences between storage materials. The lower the storage temperatures, the less acid and peroxide were generated. Between the storage types, 1G evidenced lower less acid values than 2G. The TBA values revealed a dramatic increase at a storage temperature of $0^{\circ}C$ for 2 months, whereas this rapid progress was not observed at storage temperatures of -15 and $-30^{\circ}C$. Along with the acid value and peroxide value, the samples stored at 0, -15 and $-30^{\circ}C$ evidenced significantly lower TBA values. The B-film evidenced a slightly lower TBA value than was observed in the A-film, but no significant differences were observed.

• 한국식품영양학회지
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• 제21권2호
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• pp.165-175
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• 2008

Pacific saury, Cololabis saira kwamaegi, is a traditional local food of the Eastern sea area centering around Pohang. It is well-recognized as being both tasty and nutritious. Nevertheless, bacterial contamination, excessive dryness, and compositional changes have made it edible only during the winter months. Therefore, to improve its storage, this study examined the effects of storage material, type, temperature, and duration on compositional changes in kwamaegi. The studied samples were kwamaegis that had been dried naturally for 15 days. The storage materials included an A-film, a self-developed multi-film made of polyethylene, polyamide, EVOH, and polyethylene; as well as a B-film made of polyethylene, nylon, polyethylene, nylon and polyethylene. The B films were used after pressing and laminating. The storage types included one whole fish(1G), or 2 divided fish(2G), to increase eating convenience. The 2G type was the muscle portion divided vertically after discarding the jowl, skin, and internal organs. The storage temperatures were $0^{\circ}C$, $-15^{\circ}C$, and $-30^{\circ}C$, and the storage durations were 2, 4, and 6 months. Pathogenic bacteria and rheology were measured to observe general compositional changes. The whole kwamaegi showed a total cell number of $1,565{\pm}112$ CFU/100 g flesh, while the divided Kwamaegi showed significantly greater bacterial numbers at $2,031{\pm}145$ CFU/100 g flesh. Psychrophils and halophils increased significantly while coliform were not found; the number of mesophils also increased, but not significantly. There were no significant cell number variations between the A-film and B-film. At $0^{\circ}C$, both the A-and B-films resulted in cell numbers of $115{\sim}212$ CFU/100 g flesh, revealing just $7.3{\sim}10.4%$ of the initial storage levels. Overall, there were no significant differences between the storage materials. Generally, as the storage temperature and duration increased, the moisture content of the kwamaegi decreased. Also, as storage duration and temperature increased, crude protein and crude lipid contents increased; in addition, they increased proportionally as the moisture content of the fish decreased. There were no significant differences in crude ash content with respect to the storage materials, storage temperatures, or storage durations. Finally, there were no significant differences between the kwamaegi samples naturally dried for 15 days and those stored in the B-film vacuum storage for 6 months for strength, hardness, cohesiveness, springiness, gumminess, and water activity.

• 한국수산과학회지
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• 제42권5호
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• pp.403-410
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• 2009

This study was conducted to investigate the hygienic quality of commercial Kwamegi, a Korean traditional food, made from semi-dried Pacific saury. The hygienic qualities of 10 Kwamegi samples were examined from the 15 commercially available types. Samples with code 3, 4, 6, 11 and 12 were acceptable based on criteria suggested by Ministry for Food, Agriculture, Forestry and Fisheries (i.e. moisture below 50%, total mercury below 0.5 ppm, lead below 2.0 ppm, viable cells below $1.0{\times}10^5$ CFU/g and coliform count below $1.0{\times}10^3$ MPN/100g. Peroxide value of commercial Kwamegi ranged from 15.3-104.1 meq/kg. Agmatine sulfate, cadaverine, histamine, tyramine, spermidine, dopamine and spermine were found in all of the 15 commercially available Kwamegi, while tryptamine and 2-phenylethylamine were not detected. Putrescine dihydrochloride was only detected in 7 samples. The histamine content of commercial Kwamegi ranged from 33-124mg/kg, which is believed to be an acceptable limit according to guidelines from other countries. Cadaverine can be used as a potential index for freshness of commercial Kwamegi as there is a good correlation between volatile basic nitrogen and biogenic amine contents.

• 한국수산과학회지
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• 제43권2호
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• pp.100-108
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• 2010

This study was conducted to characterize the nutrion of commercial Kwamegi, a Korean traditional food made from semi-dried Pacific saury, Cololabis saira. The ratios of saturated and monoenoic fatty acids to polyenoic fatty acids in commercial Kwamegi ranged from 0.52-0.75 and 1.01-1.53, respectively. The major fatty acids in commercial Kwamegi were 16:0 (9.1-14.2%), 20:1n-9 (8.6-16.1%), 22:1n-9 (15.7-22.1%), and 22:6n-3 (11.0-18.0%). The total amino acid content of commercial Kwamegi ranged from 27.10-33.19 g/100 g. The major amino acids in commercial Kwamegi were aspartic acid (11.8-13.0%), glutamic acid (14.3-16.0%), leucine (7.8-8.5%), and lysine (7.5-9.0%), which accounted for more than 41% of the total amino acid content. The mineral content of commercial Kwamegi ranged from 0.7-4.3 mg/100 g for zinc, 279.6-466.3 mg/100 g for potassium, 41.7-128.3 mg/100 g for calcium, 38.8-77.8 mg/100 g for magnesium, and 224.3-348.4 mg/100 g for phosphorus. These results suggest that commercial Kwamegi is a superior food in terms of nutrition and health.

• 한국수산과학회지
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• 제6권1_2호
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• pp.49-57
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• 1973

우리나라 동안의 꽁치에 대해서 1968년, 1970년 및 1971년 $1\~7$월의 어획통계 자료와 1968년의 체장측정자료를 이용하여 꽁치의 체형군에 따른 회유를 고찰한 결과는 다음과 같다. 1. 어장내의 전어군의 분포중심의 이동은 북상 회유에서나 남하 회유에서나 대체로 $130^{\circ}\~130^{\circ}30'$의 범위를 중심으로 이루어지고 있으며, 각월의 동서 방향으로의 편배의 정도는 해에 따라 대단히 심하다. 이 중심의 이동은 해황외에 해에 따른 체형군별의 자원량의 크기와도 깊은 관계를 가질 것이라 추측된다. 2. 체형군을 분류하는 기준체장의 주년에 걸친 변화곡선을 구한 결과는 다음과 같다. 5, 6월에 있어서 중형군을 구분하는 체장의 변화곡선은 $Y=24.807X^{0.0885}$이며, 중형군과 소형군을 구분하는 체장의 변화곡선은 $Y=21.532X^{0.1177}$이다. 단 Y는 체장, X는 역상의 월을 표시함. 3. 회유에 있어서 북상기에는 체형이 작은 것이 먼저 북상하고 남하기에는 체형이 큰 것이 먼저 남하하는 경향을 보인다. 4. 회유경로는 어장내의 분포중심의 이동방향으로서 추적될수 있는 것이 아니며, 1968년의 각 체형군의 회유경로는 Fig. 6과 같이 추정된다.

• 한국수산과학회지
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• 제45권1호
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• pp.1-10
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• 2012

The objective of this study was to investigate the sanitary and nutritional requirements for the industrialization of commercial kwamegi from Pacific herring Clupea pallasii (CK-PH). The proximate composition of CK-PH was 46.4-47.2% moisture, 24.7-25.6% crude protein, 23.6-25.2% crude lipid, and 2.5-2.9% ash, which differed significantly from that of commercial kwamegi from the Pacific saury Cololabis saira. According to the volatile basic nitrogen content, heavy metal content, and viable cell and coliform group counts, products K and F (prepared by a general process) maintained their freshness, whereas product T (treated with green tea extract) did not. Products K and F contained five types of biogenic amine: agmatine sulfate (2,596 and 2,067 mg/kg, respectively), putrescine dihydrochloride (8.5 and 8.0 mg/kg, respectively), cadaverine (3.7 and 3.9 mg/kg, respectively), histamine (17.0 and 12.4 mg/kg, respectively), and spermidine (8.7 and 8.0 mg/kg, respectively). Product T contained six amine types: tyramine (12.5 mg/kg), agmatine sulfate (2,723 mg/kg), putrescine dihydrochloride (29.4 mg/kg), cadaverine (321.6 mg/kg), histamine (45.3 mg/kg), and spermidine (13.6 mg/kg). The total amino acid content of product K (22.16/100g) was 5.8% lower than that of product F. The major amino acids of products K and F were aspartic acid, glutamic acid, leucine, and lysine. No difference was found in the fatty acid composition of products K and F. The major fatty acids in products K and F were 18:1n-9, 20:5n-3, and 22:6n-3. Based on the recommended daily dietary allowances for Koreans, the significant minerals in products K and F were calcium, phosphorus, and magnesium.

• 수산해양기술연구
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• 제41권3호
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• pp.188-198
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• 2005

This study was conducted to survey the catches of vertical bottom longline fisheries in the sea mount of central northern Pacific($30^{\circ}-42^{\circ}N$, $170^{\circ}-175^{\circ}E$), during the period of July 1 to August 25,2004 by commercial fishing vessel. The number of 57 test fishing was carried out in the central northern Pacific during 43 days and the total catches were 21,092.4kg as 19 fish species, CPUE/day and catches/day were 185 baskets and 490.5kg, respectively. Main fish species caught from the experimental fishing were Squalus mitsukurii (66.3%), Coelorhyrchus asperocephaius (11.7%) and Helicolenus avius (9.8%) and, average inside diameter for fish mouth was 4.0cm over. Catch ratio according to each fishing ground was the order of F, D, J, B and C. Catch ratio fur water depth was the order of 450-500m, 350-400m, 300-350m, 400-450m, 1000-1100m and 500-550m and, main species by water depth was Squalus mitsukurii for 300-400m, Etmopterus lucifer for 300-550m, Coelorhyrchus asperocephaius far 1,000m over. Catch ratio according to the kind of hooks was higher at the hook no.6 for Squalus mitsukurii and no. 5 for Etmopterus lucifer and, catch ratio by baits was higher at squid for Squalus mitsukurii, saury and eel for Helicolemus avius and saury for Etmopterus lucifer. Accordingly, it is thought that the extension of fishing hours is needed with the reduction of damage and loss for fishing gears during fishing operation.

• 한국식품영양과학회지
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• 제23권6호
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• pp.939-944
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• 1994

가열조건에 따른 고등어, 꽁치, 조기 및 가자미의 유기산 함유율 변화는 다음과 같았다. 4가지 서로 중 고등어가 전체 유기산의 함유율이 가장 높았으며, 모든 시료에 잇어서 공통적으로 latic acid의 함유율이 가장 높았으며 다음으로 succinic acid가 높았으며 이 두 유기산이 전체 유기산 함유율의 95% 이상을 차지하였다. 조기에서는 다른 시료에서와는 달리 succinic acid 대신에 ${\alpha}-ketoglutaric$ acid의 함유율이 높았다. 가열함에 따라서 모든 유기산 함유율이 감소하였으며 가열 온도가 높을수록 함유율 감소폭이 컸으며, 1차 및 2차 데우기에서 보다는 삶거나 가열에서 대부분의 함유율 감소가 일어났다.