• 한국수산과학회지
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• 제50권1호
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• pp.65-76
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• 2017

Since the late 1990s, walleye pollock Gadus chalcogrammus fisheries in Korean waters have been considered collapsed. Although many fisheries scientists suspect that the collapse might have been triggered by overexploitation of juvenile pollock or environmental changes, such conjectures have been neither tested nor investigated, partially because of limited data on the population. There has been no survey of the population, and the ages of fish in fishery catch have rarely been identified. Instead, fishery catch data from 1975-1997 included information about two life stages, 'juveniles and adults,' and data on catch-per-unit-effort (CPUE) during 1963-2007 and those on fish length and weight during 1965-2003 had been sporadically collected from commercial fisheries. To test hypotheses about the collapse of the pollock fisheries, we used a statistical linear model with juvenile CPUE as the response variable, and abiotic (e.g., water temperatures) and biotic factors [e.g., adult pollock, flatfishes (Pleuronectidae sp.), and sandfish (Arctoscopus japonicus) CPUEs] as the explanatory variables. The model results indicated that depletion of the pollock population was associated with both biotic (adult pollock and flatfishes abundance) and abiotic factors (mid-water temperatures in February and October). We further interpreted the results from ecological and biological perspectives, suggesting possible mechanisms.

• 한국식품영양과학회지
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• 제34권8호
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• pp.1130-1135
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• 2005

아로마테라피에도 널리 이용되는 라벤더, 패츌리, 로즈마리, 유칼립투스 등의 허브를 이용하여 식품의 천연보존제로서의 항균활성의 특성에 대하여 알아보았다. 프랑스산 로즈마리추출물의 경우 C, albicans ATCC 10231에 대한 MIC는 29.1 mg/mL로 나타났으며 B. subtilis ATCC 6613과 E. coli ATCC 25922에 대한 MIC는 14.5 mg/mL로 나타났다. 프랑스산 로즈마리와 미국산 라벤더의 추출물은 40에서 121$^{\circ}C$ 범위에서 열 안정성을 나타냈으며 pH 안정성 실험에서는 중성에 좋은 안정성을 나타내었다. 액체 배양시 프랑스산 로즈마리와 미국산 라벤더의 추출액을 첨가하여 피검균의 생육억제 실험을 행한 결과 액체배지 20mL에 대해 2.9mg의 허브추출물을 첨가한 경우에 생육억제효과를 나타내었다.

• 수산경영론집
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• 제36권3호
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• pp.89-117
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• 2005

Currently, the tax - exempted vessel fuel is provided for commercial fishing in order to increase the competitive power of fishery production thorough the National Federation of Fisheries Cooperatives. The National Federation of Fisheries Cooperatives should predict the exact amount of fuel consumption for fishing every year to request the fuel from the government. Unfortunately, there is no sophisticated model to predict the tax - exempted vessel fuel consumption. In 2003, the consumption of the tax- exempted vessel fuel was only $25.1\%$ of the estimation amount by the National Federation of Fisheries Cooperatives. This causes an inefficiency in the petroleum management. Moreover, we need some data such as the annual average fishing hours, fishing days and fishing behavior to adopt a new policy regarding fishing. Up to now, the data have been obtained by survey with response in the fishery field. In the most case, we have a small number of data because we spend so much time and money consuming for collecting fishing data. As a result, the level of confidence of the data is associated with the sample size and normally low. In order to achieve more accurate data, we need to develope an efficient method for collecting fishing data. In this research, we proposed a new method to predict the tax- exempted vessel fuel consumption more exactly. The prediction results from the proposed method has been compared with the results from the current method. According to the results in this research, the method proposed here produced much better accuracy than the current method. In addition, we also proposed in the paper for collecting fishing data of the annual average fishing hours using the tax - exempted vessel fuel consumption and the gasoline consumption of vessel engine. The fishing data obtained by using the method proposed in this research could be much more efficient and accurate because it doesn't need to estimate from survey sample data.

• 한국미생물·생명공학회지
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• 제9권4호
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• pp.253-261
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• 1981

Fermented foods available in Korea may be classified into four groups, namely, fermented soybean products, fermented cereal products, fermented vegetable products, and fermented fishery products based on raw materials used. The representative fermented foods based on soybean are Kanjang(soysauce), Doenjang(fermented soybean pastes), and Kochujang(red pepper added-fermented soybean paste). Such fermented products are made using Meju(functioning as a starter and prepared by fermentation of steamed soybean mash) as an essential ingredient, and used widely as a soup base and/or in seasoning side-dishes for everyday meals year around. Excepting Sikhae, all fermented products based on rice and other cereal grains are of alcoholic nature. Takju (Makgeolli) used to be made using rice as the major raw material, however, mainly due to the shortage of rice in recent years, other cereals, such as, barely, corn, and wheat flours are also used to replace rice today. Owing to such changes in the raw materials. the popularity of Takju has been somewhat reduced, yet it is still widely consumed in rural areas. Although Chungju is a popular rice wine with superior qualify over Takju, the amount consumed is considerably limited. The highest qualify rice wine, Bupju, in particular, is made by a low temperature fermentation using glutinous rice. Kimchi is an unique fermented vegetable product of long tradition in Korea. Although it was for consumption mainly in winter season serving as a source of vitamins, today it is widely used throughout the year. Except Kkakdugi and Dongchimi, all of the fermented vegetable products contain salted Korean cabbage as an essential item, while they abound in varieties depending on material composition and methods of processing, and also on seasons and localities Next to Kimchi in this category is Kkakdugi made of raddish in popularity and quantity consumed. The four groups of fermented food products described above are reviewed in some detail and evaluated in terms of their nutritional significances, processes and microorganisms involved. and their commercial potentials. Jeotkal (or Jeot) is a name given to all fermented products of fishery origin. A number of Jeot can be prepared by adding salt and allowing fermentation to the raw materials such as shrimp, anchovy octopus, clam, oyster, etc.

• 한국식생활문화학회지
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• 제19권3호
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• pp.273-284
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• 2004

This study is on the changing pattern of fish-and-shellfish uses during the last two thirds of Chosun period on the premise that they are influenced by development of fishing technology. With a literary approach, this paper researches how fish-and-shellfish production and consumption pattern changed, especially in relation to technological development of fisheries. First, we examine into the changes of fishery production. And next, we analyze the kind and cooking method of fish-and-shellfish in [Eum-sik-di-mi-bang](1670) and [Gyu-hap-chong-seo](1815). The analysis of two books revealed that there were significant differences in fish-and-shellfish uses. Because the two books were written with a gap of 145 years and the development of fishing technology and remarkable changes of fishery production affected on the fish-and-shellfish uses. Due to primitive fishing tools and skills, fresh-water and reverse-river-fish and shellfish had been caught in substantial amount until the middle ages of Chosun period. As a result, the availability of seafood were limited extremely even in the upper classes. These situations are evidenced by the analysis of [Eum-sik-di-mi-bang]. Only 12 kinds of fish-and-shellfish are described in [Eum-sik-di-mi-bang]. Most of the sesfoods is mollusc which is easy to catch. As for the salt-water fish, dried cod and dried herring were mentioned. Mullet, the reverse-water-fish, is used most frequently. Only one kind of 'Hoe', which needs extreme freshness, is described. This means that the use of fresh fish-and-shellfish was very limited to some kinds which could be caught near the village. As the netting fishery began to be developed in the 18th century, the production of some salt-water fishes, such as anchovy, shrimp, yellow corvina, pollack, and herring, had increased remarkably to make marine resources more available. Small fish, such as anchovy and shrimp were preserved as 'Jeot-gal' and sold nationwide. Therefore, 'Jeot-gal' and seafood could be used in Kimchi around this time and had a deep influence on the change of Kimchi in taste and nutrition. In [Gyu-hap-chong-seo], 33 kinds of fish-and-shellfish are described. Including cod and herring, 17 kinds of sea water fish and mollusc are mentioned. Some of these are consumed in fresh state, neither as dried nor as salted. Because the merchants promoted the transport of seafoods to other regions according to the growth of commercial economy. As a result the diet of the people could be enriched by the various seafoods.

• 한국식품과학회지
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• 제13권3호
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• pp.219-226
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• 1981

수확시기가 아주 짧은 복숭아의 가공기간(加功其間)을 연장(延長)하기 위하여 수확시기에 일차가공품으로 대량 처리 저장하는 방법을 정립코자 복숭아를 반절(半切)솔리드팩으로 가공하였다. 침지 전처리방법, 살균방법, 포장방법 및 저장조건이 저장에 미치는 영향을 검토하고 완제품 복숭아 통조림으로 가공하여 관능적으로 품질을 평가하였으며 그 결과는 다음과 같다. 1. 구연산 및 비타민 C침지에 의한 플라스틱 필름 파우치 포장저장 6개월에서의 품질은 3 겹파우치는 비타민C 처리구가 좋았고 2 겹파우치는 구연산처리구가 양호하였다. 2. 포장후 살균 및 고온충진 등 살균방법이 솔리드팩 저장중 색택 및 조직에 미치는 영향은 컸으나 최종 완제품의 품질에 미치는 영향은 크지 않았다. 3. 포장방법 이 솔리드 팩 저장 및 완제품 가공적성에 미치는 영향으로는 관(罐) 및 3 겹파우치 포장이 2 겹파우치 포장보다 양호하였다. 4. 저장중 품질보존 및 완제퓸 가공적성으로는 상온$(20^{\circ}C)$ 보다 저온$(5^{\circ}C)$ 저장이 효과적이었다.

• 한국식품영양과학회지
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• 제36권12호
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• pp.1596-1603
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• 2007

연어 frame 추출물에 대하여 건강 기능성 개선을 위하여 4종의 상업적 효소(Alcalase, Flavourzyme, Neutrase 및 Protamex) 처리에 의한 건강 기능성 연어 frame 가수분해물의 개발을 시도하였다. 연어 frame 가수분해물의 ACE 저해능($IC_{50}$)은 Neutrase로 4시간 처리한 가수분해물이 0.67 mg/mL로 가장 우수하였으나, 항산화성은 기대 이하의 범위(15% 이하)이었다. Neutrase 처리 연어 frame 가수분해물은 무처리 추출물에 비하여 일반성분과 관능적 특성(비린내 및 맛)에 있어서 차이가 없었으나 추출물 질소 함량은 높았고, 투과도는 개선되었다. 효소처리 연어 frame 가수분해물은 축육과 뼈로 제조한 시판 곰탕에 비하여 단백질 함량, 추출물 질소, 구성아미노산과 칼슘 함량이 높았고, 투과도, 관능적 비린내 등에서는 차이가 없었으며, 추후 조미 등에 의하여 보강 가능한 관능적 맛은 기호도에 있어 약간 차이가 있었다. 이상의 결과로 미루어 보아 연어 frmae 추출물에 Neutrase로 4시간 처리함으로 인하여 투과도와 ACE 저해능과 같은 건강 기능성은 기대할 수 있으리라 판단된다.

• 한국식품과학회지
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• 제10권2호
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• pp.215-223
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• 1978

연간 생산량이 $11{\sim}17$만톤이나 되며 다른 야채류와 같이 생산 기간이 짧고 저장성이 극히 좋지 않은 수박 및 참외를 음료원으로 이용 할 수 있는 가능성을 검토하였고 아울러 유산 발효 가능성도 시험하여 다음과 같은 결과를 얻었다. 1. 수박 및 참외의 착즙 수율은 각각 56.2% 65.8%였다. 2. 참외 쥬스는 현탁액이 안정하나 수박은 극히 불안하여 24시간 이내에 액즙 분리 현상이 일어났다. 3. 수박 및 참외 쥬스의 선택은 $100^{\circ}C,$ 5분 처리에서 색도에 변화가 없었으며 관능적으로도 차이가 발견되지 않았다. 4. 수박 및 참외 쥬스의 최종 당함량은 $11{\sim}13\;Brix$가 적당하다. 5. 수박 및 참외 쥬스에 영양원의 첨가 없이 유산 발효가 가능하며 저온 살균한 ($90^{\circ}C$ 10분) 쥬스도 잡균의 방해없이 유산 발효를 유도 할 수 있다. 6. 유산 발효 제품에 대한 기호도 조사 결과 수박, 참외 제품 모두 조사자의 60% 정도가 현재 과실 넥타와 비슷하거나 우수 하다고 응답하였으나 향의 개선이 필요하다는 반응이었다. 7. 유산 발효 제품 보다 수박 및 참외의 천연 쥬스가 더 좋은 반응을 보였다. 8. Peroxidase activity는 일반 적으로 참외가 수박보다 높고 참외에 있어서는 육질부 보다는 씨가 있는 부위가 높다. 9. 수박 및 참외 쥬스에는 heat labile peroxidase와 heat stable peroxidase가 존재하며 수박에 있는 heat stable peroxidase의 z value는 $11^{\circ}C$였다.

• 환경영향평가
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• 제22권3호
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• pp.195-201
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• 2013

Local governments are establishing their own greenhouse gas reduction goal and are playing a important role to respond to climatic changes. However, there are difficulties in quantitative analyses such as estimation of future greenhouse gas emission and computation of reduction potential, which are procedures required to establish mid to long term strategies to realize of low carbon society by each local governments. Also, reduction measures must reflect characteristics of each local government, since the reduction power of each local government can differ according to characteristics of each. In order to establish strategies that reflect characteristics of local governments, types of greenhouse gas emission from cities were classified largely into residential city, commercial city, residential commercial city, agriculture and fishery city, convergence city, and industrial city. As a result of analyzing basic unit of greenhouse gas emission by local government during 2007 in terms of per population, household and GRDP based on the type classification, significant results were deduced for each type. To manage the amount of the national greenhouse gas, reduction measures should be focused on the local governments that emits more than the average of each type's GHG emission.

• 한국패류학회지
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• 제29권3호
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• pp.197-205
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• 2013

Even though seedling production of Haliotis discus hannai has fully developed, the culture of benthic diatom as a live food for larvae is still a barrier to solve in commercial hatchery. The farmer depends on mixed microalgae which are non-selectively attached on the plate by flowing of natural seawater. The adequate diatom on the plate for the larvae in terms of quality and quantity is always significant bottleneck in the hatchery. In this study, two benthic diatom species, Caloneis schroederi and Rhaphoneis sp. were separately cultured in mass and inoculated to four tons' settlement tank of the larvae. And the larvae and the spats were cultured for nineteen and nine weeks, respectively. The result on seedling production of H. discus hannai with this method was compared to that of the farmer's traditional method as a control. With regard to variation of species composition of benthic diatom on the plate, C. schroederi and Rhaphoneis sp. were dominant for first three weeks after inoculation. But the diverse diatoms mainly, Navicula, Amphora, Cylindrotheca, Licmophora, Pleurosigma began to attache on the plate from the 4th week. The larvae attached 2.5 times more in C. schroederi tank than in the control tank. The final total biomass of the seeds in Rhaphoneis sp. tank was 3.2 times more than that of the control tank. The retared-spats in the seedling production also showed significantly higher growth and survival in the spat fed Rhaphoneis sp. or C. schroederi than those in the control group. We suggest that C. schroederi is proper for settlement of the larvae and Rhaphoneis sp. is appropriate for the growth of the larvae and spats in the commercial hatchery of H. discus hannai.