• 해양정책연구
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• 제33권2호
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• pp.183-204
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• 2018

국제포경위원회의 상업포경금지 조치에 따라 1986년부터 대한민국에서 포경이 금지되었다. 혼획으로 사망하는 고래의 유통은 계속 이루어져 국제기구 등에서 불법포획 의혹을 제기하기도 했다. 이에 고래 유통 질서를 확립하기 위해 2011년 "고래자원의 보존과 관리에 관한 고시"가 공포되었다. 이후 정부는 고시의 내용을 수 차례 개정하며 유통 질서를 바로 잡고자 했으나, 불법포획 고래의 유통을 막기에는 여전히 부족한 부분이 있다. 본 연구에서는 이력추적 시스템 구축을 통한 고래 유통 질서 확립을 위해 위 고시의 개정을 포함한 관련 제도 개선 사항 등에 대해 연구하였다. 먼저, 불법포획 고래의 시장 진입을 제도적으로 차단하고, 혼획으로 사망한 고래만 유통이 되도록 제도의 개정이 이루어져야 한다. 그리고 불법 유통에 대한 강력한 증거 자료로 사용되는 DNA 데이터베이스를 완벽하게 구성하기 위해 시료 채집 방법과 수사용 시료의 분석 절차 등에 대한 개선이 필요하다. 끝으로 효과적인 유통 이력추적 시스템을 확립해야 한다. 기존의 시스템을 활용하기에는 법률 적용, 시민단체 반대 등 현실적인 어려움이 많기 때문에 블록체인 기술을 활용한 새로운 시스템을 개발하는 것이 보다 타당한 방법으로 여겨진다.

• 한국가정과학회지
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• 제7권1호
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• pp.33-41
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• 2004

The purpose of the study was to analyze in process of circulation market boiled whale meat's rancidity. oxidative rancidity is oil or fat food depend on oxygen in air oxidative change in quality. boiled whale meat faty come to oxidative rancidity food stability and hygiene reasons for people health poisonous point out, however it is not indication study of support. Accordingly confirm lead into circulation process boiled whale meat's rancidity examination and microorganism examination boiled whale meat's stability whether or not. The result obtained were summarized as follows: 1. Proximate percentage of boiled whale meat(pectoral, pelvic, fin, flank) of moisture and crude lipid and crude protein from samples shown to be : moisture was pectoral 16.4%, pelvic 36.2%, fin 46.2%, flank 19.2%, crude lipid was pectoral 54.1%, pelvic 42.8%, fin 15.8%, flank 40.6%,crude protein was pectoral 29.4%, pelvic 20.5%, fin 29.5%, flank 28.6%. 2. The fatty acid composition of total lipid were composed of pectoral 27.2%, pelvic 28.9%, fin 33.3%, flank 23.4% of oleic acid and pectoral 12.7%, pelvic 11.1%, fin 11.3%, flank 14.0% of palmitic acid pectoral 10.8%, pelvic 7.9%, fin 7.6%, flank 2.1% of docosahexaenoic acid, pectoral 14.2%, pelvic 7.5%, fin 1.9%, flank 7.2% of eicosenoic acid, pectoral 5.1%, pelvic 5.7%, fin 4.4%, flank 5.7% of myristic acid, 16: 0 11∼14 % of high saturated fatty acid. generally most of 18: 1ω9 of boiled whale meat's each portion, 22:6 7∼12%, 20:5 1∼14% of polyenoic fatty acid. 18:3 showen to be 1% make an expection of pectoral and fin portion the total lipid were most of netural lipid's about 90%, monoenic fatty acid were most of 19∼22% of saturated fatty acid, 77∼80% of monoenic fatty acid level of 47∼56% of 18:1 16:1 was markelly high to those of total lipid. 3. The storage number days variation of oxidation were shown to be by stages process favorably the past days of boiled whale meat's acid value for 5days. pectoral the day 0.1, five days 1.3, pelvic the day 0.1, five days 1.6, fin the day 0.3, five days 0.7, flank the day 0.2, five days 0.4. 4. The sealer and wrapper the storage number days variation of boiled whale meat oxidation for 7days were shown to be a stage of sealing, the temperature of a room, pectoral the day 0.1 seven days 0.6, pelvic the day 0.1, seven days 1.3, fin.

• 수산경영론집
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• 제49권1호
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• pp.51-66
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• 2018

During the Joseon period, the East Sea would be called 'Gyeonghae' due to a large number of whales. In the Republic of Korea, whaling was locally permitted in 1946. However, the number drastically dropped because the hunting of the marine mammal had already been carried out in Russia, the U.S. and Japan since 1800s. Before a moratorium on commercial whaling was introduced by the International Whaling Commission(IWC) in 1986, whale populations in the East Sea had plunged. Furthermore, Korean gray whales and fin whales weren't found anymore in that area. With the suspension, whale hunting was banned in Korea as well. Even so, accidentally caught whales have been allowed to be distributed on the market with respect for local food culture. With the establishment of Whale Museum and hosting of the 57th Annual Meeting of the International Whaling Commission(IWC) at Jangsaengpo in 2005, whale tourism was facilitated in earnest. This whale tourism has been operated by Nam-gu Office and Nam-gu City Management Corporation in Ulsan. However, the popularity of whale tourism has increased a demand for whale meat. At the same time, there has been concern over decrease in whale populations because of illegal whaling. In addition, a conflict between the use and protection of whales has caused confusion in tourism identity. Actually, there is a serious doubt on the sustainability of whale tourism due to the decade-long deficit and excessive investments. This study attempts to define a concept of whale tourism and propose a future direction for the sustainable growth and development of Korea's whale tourism industry after developing such comprehensive assessment indicators as a basic research for the introduction of sustainable whale tourism. To achieve the aim of this study, AHP(Analytic Hierarchy Process) was chosen as a main research tool and the factors were ranked by a comprehensive analysis of principal factors and detail factors. The current study showed the following results. First, ecological environment(0.430) was indicated the most important factor of whale tourism assessment indicators. Moreover, Population(0.1302), Action for Cetacean protection(0.1031), Governance(0.0898) were critical factors. On the other hand, Accommodations(0.0085), Whale meat(0.0088) were unimportant factors than others.

• 수산경영론집
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• 제53권2호
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• pp.42-57
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• 2022

The purpose of this study was to estimate the economic values of whale watching. The data used in this study were collected with 1,599 coastal tourists and the questionnaire included contingent valuation method questions. The results show that coastal tourists obtained the benefits of about KRW 15,970 from whale watching. Further analyses were conducted to check the differences of willingness to pay for whale watching based on the three variables as follows: previous experience of whale watching and participation intention in whale watching tourism, and previous experience of cruise trips. The results indicate that the respondents, who already participated or intended to participate in this type of tourism activity, were willing to pay higher than those, who did not participated or had no intention of participation, respectively. These results imply that whale watching could be a feasible alternative to the direct consumption of whale meat. Based on the study results, we provide policy and management-related implications for whale watching programs.

• 한국콘텐츠학회논문지
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• 제22권10호
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• pp.554-562
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• 2022

인류 기술의 발전은 고래자원 고갈로 이어졌으며, 고래자원의 보존과 포경산업의 질서 있는 발전을 위해 국제포경위원회가 설립되었다. 상업포경 모라토리엄이 발효 이후 고래고기 등의 국제거래는 전면 금지되었다. 그러나 국내의 경우 혼획된 고래는 유통이 가능하여 포획 시 경제적 이득 때문에 선박을 불법으로 개조하여 조직적으로 활동하고 있다. 이에 적극적으로 단속하고 있지만 불법포획 및 유통을 막기에는 부족한 실정이다. 이러한 불법포획 및 유통을 막기 위해서는 항공전력과 경비함을 이용한 입체적인 단속이 효과적이며, 나포된 포획선과 선원들을 신속히 분리하여 증거인멸을 방지해야 한다. 투명한 유통을 위해서는 국립수산과학원의 고래 DNA 데이터베이스를 기반으로 한 법과학 기관의 DNA를 활용한 고래 종판별 및 개체식별 등의 관련기술 고도화가 필요하다. 이에 해양경찰연구센터에서는 관련된 국가R&D연구과제를 직접 수행하고 있으며, 고래혈흔에 특이적으로 반응하는 신속검사 키트 개발 및 증거물 이송팩을 제작·배포하여 고래 관련 증거물에 대한 현장 감식 효율을 높이고 감정 기술 고도화를 위한 연구를 진행중이다.

• 한국수산과학회지
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• 제20권1호
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• pp.33-40
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• 1987

This paper aims to study the browning reactions of lipid originated carbonyl compounds with nitrogenous compounds in dried fishes, flounder, mackerel, shrimp, hair tail fish, and whale. The major fatty acids in the flounder, the mackerel, the shrimp, and the hair tail fish were $C_{16:0},\;C_{18:1},\;C_{22:5},\;C_{22:6}$, and those in the whale meat were $C_{16:0},\;C_{18:1},\;C_{20:4}$. The nonpolar lipid contained higher percent of $C_{18:1}$ while the polar lipid contained higher percent of $C_{22:6}$. When those fishes were dried and stored, the PoV and CoV were high in the mackerel and the hair tail fish, whereas low in the flounder, the shrimp, and, the whale. The browning was developed more rapidly in the lipid soluble fraction than in the water soluble fraction of each sample, and the loss of available lysine and polyenoic acids were accompanied. The polyunsaturated fatty acids markedly decreased, particularly, in phospholipid than in neutral lipid, and $C_{20:5},\;C_{22:5},\;C_{22:6}$ were rapidly decreased during the storage.

• 한국식생활문화학회지
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• 제21권5호
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• pp.446-455
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• 2006

This study was performed by questionnaire to investigate the dietary attitude and preference of native local foods for Ulsan citizens. The subjects were consisted of 500 citizens living in Ulsan area. The results of the survey are summarized as follows: On frequency of eating of local foods, 'one time per year' scored high as 40.8%. 'Labor-intensive' scored high as 35.6% in cooking methods. 'Rarely' scored high as 43.2% in frequency of cooking at home. A criteria of selection of Ulsan local foods was 57.2% in taste. The recognition score of native local foods was 'healthful food' (3.96 points), 'should be handed down to next generation' (3.94 points), and 'a lot of natural food ingredients' (3.88 points) and 'nutritious food' (3.87 points) in the order. The preferred native local foods of Ulsan area was 'Ulsa pear' (3.97 points), 'Eonyang, Bonggye Hanoobulgogi' (3.86 pionts), 'Raw Fish', 'Haemuljeongol', ‘Gangodeungojjim', 'Suknamsa SanchaeBibimbab' 'Gangdon Natural Brown Seaweed' in that other. On the other hand, the preference for 'Myeoljang', 'Whale Meat', 'Oksamju', 'Meonggejeon', 'Jepyipjangajji' and 'Kimchigam' was very low. Males liked 'Whale Meat', 'Raw Fish', Oksamju' and 'Dombaegi(Shark Meat)', while females liked 'Gandong Naural Brown Seaweed'. The most effectual food for developing tourism merchandising of Ulsan local foods was 'Eonyang, Bonggye hanoobulgogi' and the next is 'Eonyang Dropwort', 'Gangdong Natural Brown Seaweed', 'Myeoljang', 'Ulsan Pear', and 'Oksamju' in the order.

• 대한미생물학회지
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• 제11권1호
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• pp.57-67
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• 1976

A total of 100 swelled, springered or flippered canned meat and fish products were studied the degree of contamination with clostridias and serological relationships to Hobbs'13 "heat resistant" types, heat resistance of spores and susceptibility of Clostridium perfringens isolates to several antibiotics. Samples examined in this study were collected from Seoul area from June to October, 1975 and prepared in Korea. Clostridias were isolated from 46(46%) of these samples; 19 strains of Cl. perfringens, 9 strains of Cl. oedematiens A, B, 5 strains of Cl. sordelli, each 3 strains of Cl. chauvoei, Cl, oedematiens C.E, and Cl. difficile, 2 strains of Cl. sporogenes. The highest percentage of contamination by Cl. perfringens was found in beef products(26.5%), and the following(5.2%) in mackerel pike and none in baitop shell. whale, manna brand. and top shell. One of 19 isolates of Clostridium perfringens found in meat products was shown to produce heat resistant spores which resist $100^{\circ}C$ for 60 minutes and others were heat labile strains which is killed at $90^{\circ}C$ for 30 minutes. The distribution of Hobbs' serotype of 19 isolates were each 4 strains of type 6, 8, and 11, 1 strain of type 13 and others untypable. 19 Strains of Cl. perfringens were shown a marked susceptibility to cefamezin, lincomycin and minocin and relatively sensitive to vibraimycin, geopen, and chloramphenicol. A marked resistance to kanamycin, colimycin, and gentamycin were shown. Aerobic enteropathogens from samples were not recovered.

• 대한화학회지
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• 제6권1호
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• pp.25-28
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• 1962

韓國産 水産통조림을 主로한 市中통조림의 各種 200 個를 random으로 取해 dithiol-比色法으로 內容物中의 주석含有量을 測定함으로써 그 實體를 調査하였다. 種類別에서 보면 오징어통조림이 가장 基해서 150ppm 以上이 되는 것이 약 50%나 되고, 다음의 고등어의 約 30%고, 꽁치가 約 20%였다. 이것에 比해 檢出品인 락카통의 게통조림과 조개, 고래통조림 等은 全部 完全하였고, 其他 소라, 魚類통조림도 150ppm 以上되는 것은 거의 없었다. pH값과의 關係는 같은 種類에 있어서는 어떤 範圍를 中心하여 그 값이 낮아지거나 혹은 높아지면 溶出量이 增加되는 傾向이 보인다. 이 外에 製造條件이 明確한 것에 對해서 보면, 通過料와는 거의 關聯性이 없고 貯藏其間은 길수록 溶出量이 많아 12個月以上에서는 150ppm를 넘는 것이 많았다. 溶解와 固形物에 있어서의 分布는 그 大部分이 液計에 分布되어 있다.

• 한국조리학회지
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• 제22권5호
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• pp.214-230
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• 2016

본 연구는 포항시민들을 대상으로 향토음식에 대한 인지적 특성과 섭취빈도 및 기호도를 조사 연구함으로써 향토음식에 대한 이해와 관심을 가지는 계기를 마련하고, 앞으로의 효과적인 발전방향을 제시하기 위한 기초자료로 제공하고자 실시하였다. 본 연구 결과, 포항시민들의 포항향토음식에 대한 관심도는 대체로 높게 나타났고, 향토 음식의 가장 중요한 기준은 맛과 영양으로 나타났으며, 포항향토음식 발전에 가장 필요한 것은 조리법의 표준화 및 단순화로 나타났다. 또한, 포항향토음식에 대한 가치 인식은 건강과 관련된 항목에서 높게 나타났고, 50대 이상과 거주연한 이 26년 이상으로 오래된 집단이 가장 높은 인지적 특성을 나타내었다. 포항향토음식의 섭취빈도 및 기호도를 조사한 결과, "과메기", "물회", "구룡포대게", "회국수", "모리국수", "피데기오징어", "물곰탕", "홍치밥식해", "제사밥식해", "고래고기", "개복치", "두치찜", "문어회", "물가자미무침회", "물가자미조림", "물가자미튀김", "군수 소라산적", "생미역무침", "미역귀요리", "시금장", "부추요리", "부추달걀말이", "곡강시금치", "송이요리", "노란콩잎무침", "푸른콩잎장아찌", "푸른콩잎물김치", "포항해맞이빵", "검은돌장어요리", "고추찜", "고추잎나물무침", "산나물비빔밥", "도토리묵무침", "오이미역찬국", "동동주" 등 거의 모든 항목에서 50대 이상, 26년 거주이상 집단이 가장 높은 기호도와 섭취빈도를 나타내었고, 대체적으로 연령이 높을수록, 거주연한이 길수록 높은 기호도와 섭취빈도를 나타내었다. 향후 포항향토음식과 관련된 다양한 문화행사를 개최하고 홍보에 힘써야 할 것이며, 전문 판매점을 보급시킴과 동시에 전통의 맛을 유지하면서 현대감각에 맞게 개발하고 보편화시켜 세계적인 음식으로 만들고, 신세대의 입맛에 맞게 조리법의 변형 또한, 이루어져야 할 것이다.