• Korean Journal of Ichthyology
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• v.31 no.4
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• pp.222-234
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• 2019

Fish community characteristics and habitat aspects of endangered species, Pseudopungtungia tenuicorpa and Acheilognathus signifer were investigated in the Hwayangcheon Stream of Songnisan National Park, a tributary of the Hangang River, Korea from April to October 2018. During this period, there were 29 species of 8 families collected from 11 survey stations using kick nets, cast nets long bag set nets. The dominant and subdominant species were Zacco koreanus (38.81%) and Rhynchocypris oxycephalus (16.64%), respectively. The next most abundant species were Z. platypus (14.28%), Pungtungia herzi (6.92%), Hemibarbus longirostris (4.52%), Pseudogobio esocinus (3.51%), A. signifer (2.31%) and P. tenuicorpa (1.90%). Among the fish collected, 18 species (62.1%) were Korean endemic species. Endangered species were A. signifer, P. tenuicorpa and Gobiobotia brevibarba. From upstream to downstream, the dominance index has gradually decreased, but number of species and individuals, diversity and evenness has gradually increased. Also, river health (index of biological integrity) is assessed as good (St. 1~8) and very good (St. 9~11). Fish communities were divided into four sections by the similarity index based on species and their numbers, i.e., upper section (St. 1~2, 4~5), upper-middle section (St. 3, 6), middle section (St. 7~9) and lower section (St. 10~11). Endangered species, Pseudopungtungia tenuicorpa inhabited in mostly lower section (St. 10~11) with rock and boulder bottoms, and age groups in April estimated from total length indicated that the 44~61 mm group is 1 year old, the 66~81 mm group is 2 years old, the 88~99 mm group is 3 years old, and the 104~107 mm group is more than 4 years old. Also, endangered species, A. signifer inhabited in middle-lower section (St. 7~11) with boulder and cobble bottoms and slow velocity, which the place inhabited by water plants. Meanwhile, their age structure in April estimated from total length indicated that the 30~43 mm group is 1 year old, the 48~58 mm group is 2 years old, the 62~77 mm group is 3 years old, and the 84~100 mm group is more than 4 years old. The sex ratio of female (47) to male (42) was 1 : 0.89.

• Korean Journal of Agricultural Science
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• v.41 no.3
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• pp.213-220
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• 2014

This study was conducted to evaluate the effects of high n-3 or n-6 diet on free fatty acid profile and meat quality traits of pork loin. The 20 heads of commercial $Landrace{\times}Yorkshire{\times}Duroc(LYD)$ crossbreed pigs ($90.9{\pm}2.4BWkg$) were divided into four groups by added fat and oils, such as 5% tallow (Control), 5% linseed oil (T1), 5% safflower oil (T2), and mixture of linseed oil (2.5%) + safflower oil (2.5%) (T3), then reared 4 weeks. Pork loins were taken after slaughter, then sliced in 2 cm thickness and put in low-density polyethylene (LDPE) bag for analysis. T1 showed significantly high concentration of linolenic acid ($2.35{\pm}0.21%$) (p<0.05). The total amount of saturated fatty acids (SFA), mono-unsaturated fatty acids (MUFA) and poly-unsaturated fatty acid (PUFA) was significantly high in T1 ($36.05{\pm}1.18%$), C ($22.60{\pm}2.11%$) and T2 ($47.80{\pm}1.29%$), respectively (p<0.05). However, the ratio of n-6:n-3 was significantly low in T1 ($11.57{\pm}0.90$) than that of T2 ($37.56{\pm}12.51$) (p<0.05). There was no signigicant difference in lightness, redness, pH, water holding capacity and cooking loss between treatments (p>0.05). However, the yellowness of T2 was significantly higher than others (p<0.05). From those results, it was considered that feeding high n-3 and n-6 fatty acid diet to pig enables modify fatty acid profile of pork without any side effect on meat quality.

• Korean Journal of Heritage: History & Science
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• v.55 no.1
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• pp.133-150
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• 2022

Calling the 21th century the age of 'cultural competition' is not an overstatement. In an era of globalization, we try to find the 'identity of our country' in our culture. 'Culture' is the unique ethnicity of the people of each country that reflects the traces of their lives. As the world is transforming into a multi-dimensional place, traditional patterns in reference to cultural uniqueness and original formativeness are the brands that represent the people. France's luxury brand, GOYARD's Y-shaped pattern naturally made during the persistent traditional handmade process is still France's representative corporate brand and is considered prestigious even after 150 years have passed. On the other hand, in low-income countries, patterns created in the natural process of weaving fabrics are succeeded as a unique cultural aesthetic and are loved by people all over the world. Like this, people living in the global multi-dimensional world look to attain the framework 'One Planet Perspective' which is to succeed their own native culture and preserve the unique culture of others. For example, in the process of international relief organizations delivering relief supplies to Columbia's "Wayu tribe" due to the water shortage in 2013, a handmade product, "Mochila Bag" was discovered. Triggered by this incident, Europe and Korea decide to import it to support the livelihood of the "Wayu tribe." Also, the aesthetic and cultural values of the traditional culture in minority tribes that have evolved through thousands of years have been listed on UNESCO and preserved worldwide. Likewise, culture doesn't suddenly appear overnight, but rather the brand representing the company is the pattern used in the trend of the era kept for over 100 years. Moreover, patterns that reflect the country's identity are inherited as the unique aesthetic of the culture. Our country does inherit the unique aesthetic of our culture, but doesn't have a 'strong image' that displays the practical value reinterpreted creatively and aesthetically to fit the modern trend. Traditional patterns are important in perspective of study and theoretical research, but the brand's image using those patterns is a new medium from the past existence continuing to the current tradition. Furthermore, this study suggests that the image of a company that uses traditional patterns will have high economical potential as a national brand.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.20 no.1
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• pp.41-51
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• 1987

This study was carried out to prepare powdered smoked-dried mackerel which can be used as a soup base, and to examine storage stability and the taste compounds of Products. Raw mackerel are filleted, toiled for 10 minutes and pressed to remove lipids, and then soaked in extract solution of skipjack meat. This soaked mackerel are smoked 3 times to $10-12\%$ moisture content at $80^{\circ}C$ for 8 hours. And the smoked-dried mackerel were pulverized to 50 mesh. Finally, the powdered smoked-dried mackerel were packed in a laminated film $bag(PET/Al\;foil/CPP:\;5{\mu}m/15{\mu}m/70{\mu}m,\;15\times17cm)$ with air(product C), nitrogen(product N) and oxygen absorber(product O), and then stored at room temperature for 100 days. The moisture and crude lipid content of powdered smoked-dried mackerel was $11.3-12.3\%,\;12\%$, respectively, and water activity is 0.52-0.56. And these values showed little changes during storage. The pH, VBN and amino nitrogen content increased slowly during storage. Hydrophilic and lipophilic brown pigment formation showed a tendency of increase in product(C) and showed little change in product(N) and (O). The TBA value, peroxide value and carbonyl value of product(N) and (O) were lower than those of product (C). The major fatty acids of products were 16:0, 18:1, 22:6, 18:0 and 20:5, and polyenoic acids decreased, while saturated and monoenoic acids increased during processing and storage of products. The IMP content in products were 420.2-454.2 mg/100 g and decreased slightly with storage period. And major non-volatile organic acids in products were lactic acid, succinic acid and $\alpha-ketoglutaric$ acid. In free amino acids and related compounds, major ones are histidine, alanine, hydroxyproline, lysine, glutamic acid and anserine, which occupied $80.8\%$ of total free amino acids. The taste compounds of powdered smoked-dried mackerel were free amino acids and related compounds (1,279.4 mg/100 g), non-volatile organic acids(948.1 mg/100 g), nucleotides and their related compounds (672.8 mg/100 g), total creatinine(430.4 ntg/100 g), tetaine(86.6 mg/100 g) and small amount of TMAO. The extraction condition of powdered smoked-dried mackerel in preparing soup stock is appropriate at $100^{\circ}C$ for 1 minute. Judging from the results of taste and sensory evaluation, it is concluded that the powdered smoked-dried mackerel can be used as natural flavoring substance in preparing soups and broth.