• Journal of Ecology and Environment
• /
• v.30 no.1
• /
• pp.23-38
• /
• 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.

• Journal of the Korean Society of Fisheries and Ocean Technology
• /
• v.40 no.2
• /
• pp.97-103
• /
• 2004

This paper presents a general overview of the Korean stick-held dip net fishery for Pacific saury operated in the North Pacific Ocean since 1985. Annual catches, annual centroids distribution of fishing ground, and optimum fishing temperatures were compared between the periods before and after the new Korea-Japan bilateral fishery arrangement established in 1998. Fishing usually began in May and ended by December, during which major catches were taken in the months September~November before the bilateral fishery arrangement between Korea and Japan, whereas in August~October after the arrangement. It was observed that after the arrangement the centroids of fishing ground was shifted from the usual fishing area off the east coast of Japan to the east of South Kuril Islands, 45$^{\circ}$N and 151$^{\circ}$E. Optimum fishing temperatures appeared to be different by month ; 12.5~14.4$^{\circ}C$ in May, 12.0~14.2$^{\circ}C$ in June, 11.4~13.9$^{\circ}C$ in July, 11.4~15.9$^{\circ}C$ in August, 12.9~16.9$^{\circ}C$ in September, 12.7~17.3$^{\circ}C$ in October, 13.1~17.6$^{\circ}C$ in November, and 15.0~19.1$^{\circ}C$ in December. A total of 13 species were caught during scientific observation periods but the target species, Pacific saury, accounted for about 99.9% of the total catch. Although there was no difference in fishing days between those vessels equipped with the sonar and those without sonar, number of set, total catch, and CPUE of those with sonar were higher than those without sonar by 13%, 26%, and 12%, respectively.

• The Korean Journal of Food And Nutrition
• /
• v.21 no.4
• /
• pp.477-484
• /
• 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.

• The Korean Journal of Food And Nutrition
• /
• v.21 no.2
• /
• pp.165-175
• /
• 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.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.42 no.5
• /
• pp.403-410
• /
• 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.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.43 no.2
• /
• pp.100-108
• /
• 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.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.6 no.1_2
• /
• pp.49-57
• /
• 1973

Based on the fork length data of 1960 and on the fishery statistical data of 1968, 1970 and 1971, a research was made on the migration of the Pacific saury in the waters off the eastern coast of Korea. The population is divided into four groups in terms of size as shown in Fig. 5. The four groups demonstrate more or less different pattern of migration, both temporally and spatially. Northward migration is brought out in order of size, i. e., the smaller move northward earlier than the larger do, and the order is reverse in the case of southward migration. The migration routes of each size group are presented in Fig. 8. Whether the fish takes its course to the north or the south, its distribution centroid within the fishing grounds is traced in general following the line between $130^{\circ}$ and $130^{\circ}$130^{\circ$x. long., although longitudinally a pronounced annual bias is found in its month position. The moving pattern of the distribution centroid is assumed to be related with the abundance of each group to a considerable extent.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.45 no.1
• /
• pp.1-10
• /
• 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.

• Journal of the Korean Society of Fisheries and Ocean Technology
• /
• v.41 no.3
• /
• pp.188-198
• /
• 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.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.23 no.6
• /
• pp.939-944
• /
• 1994

The change of major organic acid contents were examined in mackerel, pacific yellow croaker and brown sole on heating conditions. The organic acid contents of mackerel were the higher that the others. The content of lactic acid was the highest in all samples commonly and that of succinic acid was second level and these organic acids were over 95% of total organic acid. The content of ${\alpha}-ketoglutaric$ acid was higher acid content was greater with higher heating temperature. Decreasing of organic acid content was higher at steamed and first heating than warmed and rewarmed.