• 한국식품저장유통학회지
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• 제19권6호
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• pp.893-900
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• 2012

본 연구에서는 시판 멸치액젓에 주정을 일정한 비율로 첨가하여 소금의 용해도를 낮춤으로서 소금을 석출시키는 탈염방법을 활용하여 저염 멸치액젓의 제조공정을 확립하고자 하였다. 또한 시판 멸치액젓과 주정을 활용하여 탈염처리 한 저염 멸치액젓의 품질 특성을 비교하기 위해 일반성분, 총질소, 아미노태 질소, 대장균 및 아미노산 함량을 비교분석 하였다. 시판 멸치액젓에 대해 주정의 첨가량이 증가할수록 멸치액젓의 염도는 낮아지는 경향을 보였다. 즉, 멸치액젓 100 mL에 대해 주정을 각각 100% 및 300%(v/v)를 첨가한 경우에 멸치액젓의 염도는 14.3% 및 10.3%를 나타내었다. 이와 같은 현상은 염도 23%인 식염수 용액의 실험에서도 같은 경향을 보였다. 탈염처리 한 멸치 액젓의 총질소 함량은 1.20%이었고, 아미노태 질소 함량은 784.03 mg/100 g으로, 시판 멸치액젓보다 높은 함량을 나타내었다. 시판 멸치액젓과 탈염처리 한 저염 멸치액젓의 주요 총아미노산은 glutamic acid, alanine, lysine 및 leucine이었고, 필수아미노산의 함량은 탈염처리 한 멸치액젓에서 높게 나타났다. 또한, 시판 멸치액젓과 탈염처리 한 저염 멸치액젓의 주요 유리아미노산은 공통적으로 glutamic acid, leucine, alanine, valine, lysine 및 isoleucine 이었다. 이상의 결과에서 주정을 이용하여 소금을 원하는 농도만큼 특별한 장비없이 효과적으로 제거할 수 있는 멸치액젓의 탈염공정을 확립할 수 있었다. 또한 주정을 사용하여 멸치액젓을 탈염하는 방법은 총질소, 아미노태 질소 함량 및 아미노산 함량에 긍정적인 영향을 주어 맛을 향상시켜 줄 수 있을 것으로 기대되며, 본 연구의 결과로 저염 멸치액젓 상품화 연구의 기초자료로 활용 및 인류 보건향상에 크게 기여할 것으로 전망된다.

• 한국식생활문화학회지
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• 제26권4호
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• pp.409-415
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• 2011

The objective of this study was to develop a stock that can be used to make a variety of dishes. For this, stock was prepared with beef, chicken, and pork meat as animal meats as well as anchovy, mushroom, and sea tangle as other ingredients. The qualities of six[only four though] kinds of stocks made with beef only (B), beef and chicken (BC), beef and pork (BP), and beef added with chicken and pork (BCP), and seven kinds of stocks made with anchovy (A), mushroom (M), sea tangle (S), anchovy and mushroom (AM), anchovy and sea tangle (AS), mushroom and sea tangle (MS), and anchovy added with mushroom and sea tangle (AMS) were investigated by sensory evaluation. The most preferred stock made with animal meat was mixed with the most preferred stock made with other ingredients at a 5% level to test the synergistic effects of palatability. As a result, BCP stock and AMS stock obtained the highest scores for overall preference. BCP stock within the range of 30%-65% along with the mixed stock containing AMS (35%-70%) showed synergistic effects for palatability.

• 수산해양기술연구
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• 제41권2호
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• pp.101-106
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• 2005

This study was carried out to observe the underwater geometry of the anchovy boat seine by two fishing operation systems. One was a traditional operation system that used a fish detecting boat, another was a new operation system that used the same fishing gear with floats and sinkers in comparison with a fish detecting boat. Vertical opening of the fishing gear that used a casting net, working depth of each part of the fishing gear that used a new operation system was almost canstant, but was gradually shallow in a traditional operation system. Just before hauling net, working depth of each part of the fishing gear that used a new operation system was maintained stable, but was vertically unstable in a traditional operation system because as rear part of the fishing gear was risen up the upper layer. Just after hauling net, working depth of the fishing gear that used a new operation system was also maintained stable, and then anchovy school could be lead to bag net.

• 해양환경안전학회:학술대회논문집
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• 해양환경안전학회 2009년도 춘계학술발표회
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• pp.41-48
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• 2009

부사연안해역의 멸치와 미역의 생산량($1990{\sim}2007$)의 연변동을 규명하기 위하여 대한해협의 해양 관측 자료($1990{\sim}2007$)로 수온과의 관련성을 살펴보았다. 멸치와 미역 생산량 모두 허마다 변동은 있으나 전반적으로 점차 증가하는 추세를 보였으며 수온약층 이천에서 평년 보다 높은 수온이 나타날 때 멸치의 생산량은 증가하고 미역의 생산량은 감소하다. 한편 수온약층 이심에서 평년보다 낮은 수온이 나타날 때 멸치의 생산량은 감소하고 미역의 생산량은 증가하는 경향으로 분석되었다.

• 해양환경안전학회:학술대회논문집
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• 해양환경안전학회 2003년도 추계학술발표회
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• pp.175-180
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• 2003

수온과 멸치와 김 생산량의 관계를 규명하기 위해, $1980\~2002$년 한국 남해 동부해역에서 생산량과 해양관측자료를 분석하였다. 한국 남해 동부해역에서 년간 멸치와 김 생산량은 들 다 해마다 변동은 있으나 전반적으로 점차 증가하는 추세를 보였다. 멸치와 김 생산량은 해양환경 특히, 수온과 밀접한 관계가 있는 것으로 나타났다. 즉, 표층은 평년보다 높고, $0\~20m$에서의 수온은 평년보다 낮았을 때 특히 저층에 약 $15^{\circ}C$ 이하의 저온수가 존재했을 때, 들 다 생산량이 저조하였다.

• 한국식품저장유통학회지
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• 제17권2호
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• pp.223-229
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• 2010

20 L 부피의 발효용기에서 어간장을 발효하면서 용기의 내부 온도 변화와 염도, pH, 산도, 총질소, 유리아미노산, 미생물 변화를 분석하였고 4개월 발효후의 어간장의 관능적 품질을 평가하였다. 발효용기로는 새 옹기와 재사용한 옹기, 스테인레스, 플라스틱 용기를 사용하였고 발효숙성은 외기조건에서 이루어졌다. 옹기가 가지는 통기성 및 보온성으로 인하여 발효 중 관여하는 미생물의 생육환경을 적절하게 조성하여 여러 가지 품질에 긍정적인 영향을 미치는 것을 확인할 수 있었다. 특히 옹기는 새 것보다는 재사용한 옹기에서 제품의 발효에 좋은 영향을 미쳐서, 높은 총질소, 유리아미노산함량, 향, 맛 전체적인 수용도의 관능적 품질을 보여주었다.

• Fisheries and Aquatic Sciences
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• 제23권7호
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• pp.19.1-19.14
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• 2020

Three generalized additive models were applied to the distribution of anchovy eggs and oceanographic factors to determine the occurrence of anchovy spawning grounds in Korean waters and to identify the indicators of their occurrence using survey data from the spring and summer of 1985, 1995, and 2002. Binomial and Gaussian types of generalized additive models (GAM) and quantile generalized additive models (QGAM) revealed that egg density was influenced mostly by ocean temperature and salinity in spring, and the vertical structure of temperature, salinity, dissolved oxygen, and zooplankton biomass during summer in the upper quantiles of egg density. The GAM and QGAM model deviance explained 18.5-63.2% of the egg distribution in summer in the East and West Sea. For the principle component analysis-based GAMs, the variance explained by the final regression model was 27.3-67.0%, higher than the regular models and QGAMs for egg density in the East and West Sea. By analyzing the distribution of anchovy eggs off the Korean coast, our results revealed the optimal temperature and salinity conditions, in addition to high production and high vertical mixing, as the key indicators of the major spawning grounds of anchovies.

• 한국식품영양과학회지
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• 제25권3호
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• pp.470-477
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• 1996

This study was intended to observe the changes of pectic substances and enzyme activities, texture, microstructure of anchovy added kimchi during fermentation for 4 weeks at 4$^{\circ}C$. Content of alcohol insoluble solid(AIS) and HCl soluble pectin(HClSP) were decreased, whereas content of hot water soluble pectin(HWSP) was increased during fermentation. Content of HClSP was higher and HWSP was lower in anchovy added kimchi than control. Activity of pectinesterase(PE) was decreased, whereas activity of polygalacturonase(PG) was increased during fermentation. In anchovy added kimchi, PG activity was lower than control. Changes in microstructure of Chinese cabbage and kimchi during fermentation was lower than control. Changes in microstructure of Chinese cabbage and kimchi during fermentation was observed ; in the raw cabbage, parenchyma cells, intercellular space and middle lamella were clearly shown. But in salted cabbage, middle lamella became separated. In the late stage of fermentation, parenchyma cell walls were wrinkled and collapsed. Puncture forces of kimchi were decreased, whereas cutting forces of kimchi were increased as fermentation proceeded. The firmness was slightly higher in anchovy added kimchi than control at the late stage fermentation, which may be explained by the PG activity.

• 수산해양기술연구
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• 제34권2호
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• pp.185-190
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• 1998

The aim of this study was to develop the artificial trap baits being able to replace the natural anchovy or sardine baits. The fishing trials for evaluating the fishing efficiencies of the artificial baits were conducted with commercial traps at coastal areas near Tongyoung, southern Korea. The preferable artificial baits which were made of minced anchovy, sardine, mackerel, or fish surplus products mixed with wheat flour into dry or wet pelleted or crumbled types, were showed some merits as the following. \circled1 Fishing efficiencies of the artificial baits were same or little higher level than that of the natural bait anchovy; \circled2 bait cost were same or little lower level; \circled3 dry artificial baits stocked in the room condition showed good fishing efficiencies; \circled4 making of artificial baits were very simple; \circled5 there were no harm to the fish and little pollution to the environment; \circled6 the releasing rate of attractants in the artificial or natural bait showed similar patterns. The artificial baits using the fish by-products which were vacuum freeze-drying extract of boiled anchovy or tunas extract, showed lower catches in the conger eel, Coner miriaster, but similar catches in the crabs, mainly Charybdis japonica, to the those of natural anchovy bait.

• 한국환경과학회지
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• 제20권11호
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• pp.1403-1415
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• 2011

To understand the transport of anchovy egg-larvae, an integrated model consisting of a hydrodynamic model and a three-dimensional Lagrangian diffusion model was used for the anchovy Engraulis japornicus egg-larvae trace. Fist, in order to determine the circulation characteristics of the South Sea of Korea, residual flow according to tide, density and wind effect was investigated. In offshore regions, tide-induced residual current tends to flow eastward during the spring tide and westward during the neap tide. Residual flow is irregular due to the bottom topography in the coastal area. No special tendency was apparent in the open sea. Especially, the flow in the offshore regions showed results similar to that of the Tsushima Warm Current. The transport of anchovy egg-larvae is decided the physical properties of sea water. It is estimated that anchovy eggs spawned near the Jeju Island travels offshore, rather than to coastal areas, and grow in the front area between the coastal sea and offshore regions.