• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.50 no.2
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• pp.139-146
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• 2014

Feeding habits of white croacker, Pennahia argentata, were analyzed by using the stomach contents of 153 specimens caught by bottom trawl from May 2011 to March 2012 in the Sejon island, Korea. To know feeding habits of the white croacker, P. argentata, a species composition and it's fluctuation were analyzed based on growth. White croacker, P. argentata caught in the area composes 15 species. The most species in an number of the prey was Macrura which was occupied at 66.4% from whole prey, the second most species was Pisces which was occupied at 20.3%. The most species in an wet-weight of the prey was Pisces which was 49.3% out of the whole specimens. The second most species was Macrura which was 43.3%. The frequency occurrence of the prey was Macrura which was 68.6%, the next one was Pisces which was 28.8%. The highest Index of Relative Importance (IRI) of the prey was Macrura which was 78.2%, the next one was Pisces which was 28.8%. A number of the prey per specimen of small, middle and large class were 1.3, 1.5, 1.7, respectively. A wet weight of the prey per specimen of small, middle and large class were 0.2, 0.6, 0.2 g, respectively.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.35 no.2
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• pp.162-165
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• 2002

To determine changes of heme compounds on lipid oxidation during repeat heating in white muscled fish (yellowfin sole and yellow croaker), myoglobin, metmyoglobin, total iron, nonheme iron and heme iron contents were analysed. Myoglobin content was decreased in the step of repeat heating. Especially, it was decreased the most rapidly roasted at 180$^{\circ}C$ for 20 min in fillet samples. The skinless fillet roasted at the lower temperature resulted in the higher level of metmyoglobin associated with the reduced myoglobin. Regardless of roasted temperature and time, total iron content was not change in contrast of raw meat throughout processing. Nonheme iron content was increased, but heme iron content was decreased during roasted, heated and reheated.

• Korean Journal of Oriental Medicine
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• v.7 no.1
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• pp.105-114
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• 2001

This study was carried out to investigate correlation with food preference of subjects in three constitution groups on the view point of constitutional medicine. The constitutions of 124 college students(male 80, female 44) was classified by QSCC II method. Food preference of the subjects was surveyed in accordance with suggested foods for each constitution and was analyzed using Hedonic scale. The distribution of the constitutional revealed that Soeum individuals accounts 53%, followed by ; Soyang 19%, Taeum 28%. For men, sorghum, potatoes, beef, scombroid, oyster, saury, octopus, codfish, walleye pollack, shrimp, croaker, pineapple, eggplant, leek, pumpkin, toenjang, draft beer, diluted liquor, coffee, cocoa were statistically different in food preference score by sasang constitution(p<0.05). For woman, chicken, pollack roe, a walleye pollack, persimmon, jujube, melon, citron, celery, burdock, vinegar, bean-paste soup, draft beer, ginseng, honey were statistically different in food preference score by sasang constitution(p<0.05). Association of sasang constitutions and food thought to be harmful or healthy to each constitution was analyzed. But Food preference score of food thought to be harmful or healthy were not statistically different in score among sasang constitutions. This results suggested that food intake patterns of subjects were associated with sasang constitutional food in parts.

• Journal of the East Asian Society of Dietary Life
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• v.8 no.1
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• pp.66-74
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• 1998

To investigate the materials in the preparation of kimchi for Koreans in the Commonwealth of Independent States(CIS) a survey was completed by 199 Koreans living in Moscow, Sahalin, Uzbekistan and Jazahstan, In the way to purvey the materials of Kimchi, the frequency to get all the materials of Kimchi in the markets is 74.7% on the whole and by regional groups the frequency is relatively high in Moscow and Kazahstan, For the main ingredients most respondents use Chinese cabbage, cabbage, or turnips. In general Chinese cabbage is used most, But the respondents who live in Moxcow and Kazahstan. For the main ingredients most respondents use Chinese cabbage, cabbage, or turnips. In general Chinese cabbage is used most, But the respondents who live in Moscow and Kazahstan. 쫴 are younger, or belong to higher emigrant generation, prefer cabbage kimchi. For the additional vegetables many respondents use carrots. For the seasonings, garlic, red pepper powder, and salt are added to Kimchi, but the use of ginger, whole seasame seed, and waxy rice paste is relatively low. The coriander, which is not added to kimchi in Korea, is used in Kimchi By above 80% of the respondents living in the three regions except Sahalin. It is considered to be due to the effect of the western dining cultural area. For the animal materials, 74.4% of the respondents add lightly salted fish to Kimchi and all toe respondents in Sahalin add salt-fermented sea food, the kind of which is mainly salt-fermented croaker. The reasons given for not adding salt-fermented seafood to Kimchi in the three regions except Sahalin, 59.9% of the respondents said it was because of the difficulty to purvey, 21.1% because of the fishy taste, and 16.8% because of not considering the addition of self-fermented sea food in Kimchi. The higher the emigrant generation of respondents, the less seasonings of strong flavor like garlic, red pepper powder, and salt-fermented sea food are used, and the more coriander is used. In the salting of Kimchi preparation, 97.8% of the respondents salt the main vegetables by soaking in brine and its concentration is controlled by experience.

• Journal of the Korean Society of Food Culture
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• v.32 no.6
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• pp.534-548
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• 2017

Elderly with dementia in geriatric hospitals (EDGH) are highly dependent on hospital meals. This study evaluated the foodservices satisfaction and food preference of the EDGH. The survey was conducted on 104 elderly with dementia (21 males and 83 females) in 4 geriatric hospitals in Seoul and Incheon in November, 2016. Data were collected from interviews using a questionnaire that consisted of 6 questions for foodservice satisfaction and 24 questions (10 categories) for food preference. The data were analyzed using SPSS ver. 20.0. The satisfaction with taste, saltiness, texture, and variety in foodservices was good, but the satisfaction with the amount was not, and the reason for leaving food was its large serving size. The subjects preferred soft boiled rice, noodles, porridges, meats, fish, seafood, vegetables, and fruits. Among them, they preferred more janchiguksu, red bean porridge, beef, croaker, oyster, spinach, and banana. Regarding the cooking methods, they preferred soup, grill, and boiling, but not frying. The also preferred Chinese cabbage kimchi, but they did not prefer hard kkakdugi. They did not prefer milk because of diarrhea, but they preferred yogurt. Therefore, to provide a satisfying meal for EDGH, it is necessary to develop a friendly diet considering their food preferences.

• Journal of Fisheries and Marine Sciences Education
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• v.11 no.1
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• pp.24-42
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• 1999

I have studied historical transition process of fisheries industries, fisheries Institute in abreast of developing fisheries industries of west coast of Korea since 1910 year with regard to the Gogunsan Is. The results were summarized as follows. In 1910 year, fishery industry has been carried out shifting fishing gear e.g set-net in shallow waters, small stow net, small seine net adapting to the tophorgrapical feature, shape of coast, oceanic condition, however, the fishing gear and fishing method were undeveloped, so that, Japanese fishermen had been exploited fisheries resources penetrating the fishing ground. Most important species were lot of captured croaker, cod, spanish mackeral, sea abream, herring in coastal sea. nowaday, squid, anchovy, shrimp, crab, pompret were much captured. The species were captured in 18 century were not captured. It is rarely than that period. Fishereis aquatic culture had been not farmed till 1960 year, but sea laver, shrimp, crab, had been breeded 1970 year also, the fresh water fish e.g. eel, cat-fish had been breeded activately. The fisheries processing industry were composed of salt. icing, dry, method. the salted fish industry had been prevailed at Gangyng, Kwangchon, Kunsan, Julpo comparatively. The fisheries institute had been established at Kunsan at first, but institute established in other region had been abolished in a short time. This phenomenon was related with development of fisheries resources. The western coast fisheries industries had been wasted of decreasing of fisheries resources, variation of environment. Accordingly, the study of preserving the marine resources. educated man power who engaged in fisheries field have to accomplish. Sea was dying with reason of loss of mud in west coast factory waste, waste of life the increase of accident of sea polluted, each illegal fishing industry physical and chemical reason etc. in this respect, Kusan maritime college, fisheries developing agency, institute have to take important role for developing fishing industry.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.54 no.4
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• pp.508-516
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• 2021

Although scientist have been reporting recently that changes in ocean environment influence the species composition, movements, and growth of fish in Korea waters. Previous studies on fish vulnerability owing to climate changes are insufficient to explain the effect of fluctuating ocean environments on fisheries ground. In this study, we suggested a method for the assessment of fisheries sensitivity to various factors in ocean environments in Korean waters. To evaluate the fisheries sensitivity, catch data (Chub mackerel, Hairtail, Common squid, small yellow croaker) from National federation of fisheries cooperatives in Korea (1991-2017) and oceanographic data from Korea Ocean Data Center (KODC; 1960-2017) were normalized using the z-score method. Thereafter, the fisheries sensitivity was calculated using the difference between the catch data and the oceanographic data. Finally, the fisheries sensitivity was evaluated based on evaluation grade ratings. Result revealed that in the south sea, variability in catch data was obviously higher than environmental fluctuation (evaluation grade 1), indicating that catch variability in response to environmental change is most sensitive in the south sea among Korean waters in 2017. These results would be helpful for fishery management and policy for sustainable yield in Korean waters.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.54 no.4
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• pp.315-323
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• 2018

Fossil fuel combustion during fishing activities is a major contributor to climate changes in the fishing industry. The Tier1 methodology calculation and on-site continuous measurements of the greenhouse gas were carried out through the use of fuel by the coastal and offshore gillnet (blue crabs and yellow croaker) and trap (small octopus and red snow crab) fishing boats in Korea. The emission comparison results showed that the field measurements are similar to or slightly higher than the Tier1 estimates for coastal gillnet and trap. In offshore gillnet and trap fisheries, Tier1 estimate of greenhouse gases was about $1,644-13,875kg\;CO_2/L$, which was more than the field measurement value. The $CO_2$ emissions factor based on the fuel usage was $2.49-3.2kg\;CO_2/L$ for coastal fisheries and $1.46-2.24kg\;CO_2/L$ for offshore fisheries. Furthermore, GHG emissions per unit catch and the ratio of field measurement and Tier1 emission estimate were investigated. Since the total catch of coastal fish was relatively small, the emission per unit catch in coastal fisheries was four to eight times larger. The results of this study could be used to determine the baseline data for responding to changes in fisheries environment and reducing greenhouse gas emission.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.59 no.2
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• pp.99-109
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• 2023

In this study, a comparative test operation was conducted through the alternate haul method to examine the selectivity of the four mesh sizes (60 mm, 90 mm, 110 mm, and 130 mm) of the trawl codend. The selectivity was analyzed using the SELECT model considering the fishing efficiency (split parameter) of each fishing gear in the comparative test fishing operation in the trawl and the maximum likelihood method for parameter estimation. A selectivity master curve was estimated for several mesh sizes using the extended-SELECT model. As a result of analyzing the selectivity for silver croaker based on the results of three times hauls for each experimental gear, it was found that the size of the fish caught increased as the size of the mesh size increased. When the selectivity for each mesh size analyzed by the SELECT model considering the split ratio was evaluated based on the size of the AIC value, the estimated split model was superior to the equal split model. Based on the master curve, the 50% selection length value was 2.893, which was estimated to be 136 mm based on the mesh size of 60 mm. In some selectivity models, there was a large deviance between observed and theoretical values due to the non-uniformity of the distribution of fished length classes. As a result, it is considered that appropriate sea trials and selectivity evaluation methods with high reliability should be applied to present trawl fishery resource management methods.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.51 no.4
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• pp.535-544
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• 2015

Yield per recruit model is the most popular method for fisheries stock assessment. However, stock assessment using yield per recruit model can lead to recruitment overfishing as this model only considers the maximum yield per recruit without spawning biomass for reproduction. For this reason, spawning biomass per recruit model which reveals variations of spawning stock biomass per fishing mortality (F) and age at first capture ($t_c$) is considered as more proper method for stock assessment. There are mainly two methods for spawning biomass per recruit model known as age specific selectivity method and knife-edged selectivity method. In the knife-edged selectivity method, the spawning biomass per recruit has been often calculated using biomass per recruit value by multiplying the maturity ratio of the recruited age. But the maturity ratio in the previous method was not considered properly in previous studies. Therefore, a new method of the knife-edged selectivity model was suggested in this study using a weighted average of the maturity ratio for ages from the first capture to the lifespan. The optimum fishing mortality in terms of $F_{35%}$ which was obtained from the new method was compared to the old method for small yellow croaker stock in Korea. The value of $F_{35%}$ using the new knife-edged selectivity model was 0.302/year and the value using the old model was 0.349/year. However, the value of $F_{35%}$ using the age specific selectivity model was estimated as 0.320/year which was closer to the value from the new knife-edged selectivity model.