• Journal of the Korean Society of Food Culture
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• v.19 no.3
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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.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.39 no.2
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• pp.59-65
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• 2006

Fluoroquinolones are the most common group of antibacterial agents currently used in the Korean aquaculture industry, and use of these agents has been increasing steadily. High performance liquid chromatography (HPLC) with fluorescence detection was used for the simultaneous determination of five fluoroquinolones in fish and shellfish: ofloxacin (OFL), pefloxacin (PEF), norfloxacin (NOR), ciprofloxacin (CIP), and enrofloxacin (ENRO). Fish and shellfish muscle was homogenized, and protein, lipid, and low molecular weight pigments were then excluded from the homogenate. The final eluates were analyzed by HPLC equipped with a Shiseido UG-120 type C18 reverse-phase column ($4.6{\times}250 mm$, $5{\mu}m$) and a fluorescence detector (excitation at 280 nm, emission at 450 nm). The mobile phase was 0.1 M phosphoric acid and acetonitrile solution (91:9, v/v) and tetrahydrofuran (THF) was added to it at a rate of 5 mL per a liter of the mobile phase. Adequate chromatography separation was obtained using the above method. Average recoveries of fortified samples at levels from 0.05 to 0.5 mg/kg were $72.3{\pm}2.5-84.5{\pm}1.2%$ for OFL, $82.7{\pm}3.3- 109.3{\pm}7.5%$ for NOR, $85.3{\pm}6.6-116.0{\pm}7.9%$ for PEF, $76.0{\pm}4.3-109.3{\pm}12.4%$ for CIP, and $78.7{\pm}5.9-100.0{\pm}9.8%$ for ENRO. The limit of detection of OFL was $5{\mu}g/L$, the others were $1{\mu}g/L$. We concluded that the new analytical method was suitable for the determination of fluoroquinolones in fish and shellfish.

• Journal of the Korean Society of Food Culture
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• v.7 no.1
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• pp.81-90
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• 1992

The Guk had lessened to use Gang, Whak, Tang. The Guk was classified into cooking method as a soup stock, the used main substances, and the temperature of the Guk. According to the soup stock were divided clear soup, Tojangguk, and Gooumguk. Another classification of Guk by main substances were Yuktang (meat soup), Otang (fish soup), bongtang (poultry soup), Shotang (vegetable soup), Japtang (vary substance soup) and Yonpotang (soybean-curd soup), and by the temperature of the Guk were divided Doounguk (warm soup) and Naengguk (cold soup). In the thesis, according to the kinds of Tojangguk, the reference frequency to them, the adding foods in them, and the variety cooking method in the Tojangguk were analyzed by the cook books published from 1700 to 1988 in Korea. 1. There were 29 kinds of Tojangguk. 2. The main substances of Tojangguk were meat, poultry, fish, shellfish, vegetable, mushrooms and seasonings. 3. The Tojangguk was boiled with the rice water and fermented soybean paste and fermented soybean-pepper powder paste. For the development of taste were added beef, shellfish, dried anchovy, dried small prawn, and soup stock of beef bones in winter. Seasoning substances were green onion, garlic, black pepper, sesame powder and oil.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.53 no.4
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• pp.327-336
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• 2017

Fishing dredge in Jeollabuk-do began to become widespread in the 1960s and has continued to catch diverse kinds of shellfish in the productive fishing grounds around Dongjin River, Mangyeong River and Geum River estuaries. Since the 1970s, the construction of various large-scale industrial complex and the implementation of Saemangeum reclamation project have resulted in a decrease in main fishing areas and a sharp decline in shellfish production. As a result, dredge fishery has faced many difficulties. Dredge fishery in Jeollabuk-do is carried out with a total of 30 fishing permits as of 2016. Surf clams, hen clams, bladder moon snails, and common orient clams were mainly caught before the construction of Saemangeum dike while comb pen shells, purple whelks and ark shells are mainly caught afterwards. Inside the Saemangeum dike, most fish species have disappeared due to low water level and low salinity, and littleneck clams are caught using a jet pump type of fishing dredge. Outside the dike, the diversity of shellfish species has been reduced; comb pen shells are mainly caught. In this process, a lot of friction occurs due to the use of a reformatted dredge. Therefore, a lot of research needs to be conducted in the near future.

• Explosives and Blasting
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• v.31 no.1
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• pp.11-22
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• 2013

This study compared and analysed ground vibration, size of underwater background noise in fish farms and underwater object noise of blasting and obtained ground vibration prediction equation through a regression analysis and correlation equation between underwater object noises in order to predict degrees of underwater noise in blasting and organize underwater noise control regulations. Before the study, when background noise of fish and shellfish farms with different conditions was measured, levels of background noise were different according to environmental characteristics of each farm. Ground vibration which causes underwater noise was measured to obtain a correlation equation between ground vibration and underwater object noise. Therefore, if underwater noise is predicted for each construction with a use of a correlation and permissible standards appropriate for each condition are applied for design and construction, financial loss from damages to fish and shellfish caused by development of insufficient technological and engineering logic can be prevented and successful construction with safety of underwater creatures guaranteed can be achieved.

• Journal of the Korean Society of Food Culture
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• v.23 no.4
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• pp.427-437
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• 2008

This study examined the ingredients and cooking methods of side dishes in "Chosunmusangsinsikyorijebub" during the year of 1924, approximately. In the recipe for Tang (Guk), there was much use of various parts of beef, fish, shellfish, vegetables, and mushrooms, and soybean paste, hot pepper paste, and soy sauce were used as seasonings. For Chootang and Byulchootang, cinnamon powder was added at the end of cooking. In foods such as Tang (Guk), Gigimi, Chigye, Chim, and steamed dishes, which were made of beef, pork, chicken, various fish, Chinese cabbage, and over ripened cucumbers, and thickened by adding buckwheat powder or wheat powder, the taste of the food was changed by controlling the gravy content. In the recipe for Gorim-Cho, ingredients such as beef, pork, chicken, and various fish were used, which were cooked in boiling water and soy sauce. Boiling or steaming were employed as the cooking methods for Baeksuk, where beef rib Baeksuk was seasoned with salt and fermented shrimp and then boiled. For porgy and herring Baeksuk, the internal organs of the fish were first removed, and then they were steamed with pine needles. Hoei incorporated the flesh of various meats, various beef organs, pork skin, and fish as ingredients, and different dipping sauces and pine nut powder were also used.

• Journal of Microbiology and Biotechnology
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• v.30 no.10
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• pp.1443-1457
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• 2020

The emergence and spread of antimicrobial resistance in pathogenic bacteria of fish and shellfish have caused serious concerns in the aquaculture industry, owing to the potential health risks to humans and animals. Among these bacteria, Aeromonas salmonicida, which is one of the most important primary pathogens in salmonids, is responsible for significant economic losses in the global aquaculture industry, especially in salmonid farming because of its severe infectivity and acquisition of antimicrobial resistance. Therefore, interest in the use of alternative approaches to prevent and control A. salmonicida infections has increased in recent years, and several applications of bacteriophages (phages) have provided promising results. For several decades, A. salmonicida and phages infecting this fish pathogen have been thoroughly investigated in various research areas including aquaculture. The general overview of phage usage to control bacterial diseases in aquaculture, including the general advantages of this strategy, has been clearly described in previous reviews. Therefore, this review specifically focuses on providing insights into the phages infecting A. salmonicida, from basic research to biotechnological application in aquaculture, as well as recent advances in the study of A. salmonicida.

• Journal of the Institute of Electronics Engineers of Korea SP
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• v.49 no.1
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• pp.41-48
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• 2012

Red tide is a natural phenomenon temporary blooming harmful algal with changing sea color from normal to red, which fish and shellfish die en masse. It also give a bad influence to coastal environment and sea ecosystem. The damage of sea farming by a red tide has been occurred each year which it cost much to prevent disasters of red tide blooms. Red tide damage and prevention cost of red tide disasters can be minimized by means of prediction of red tide blooms. In this paper, we proposed the red tide blooms prediction method using ensemble train. The proposed method use the bagging and boosting ensemble train methods for enhancing red tide prediction and forecast. The experimental results demonstrate that the proposed method achieves a better red tide prediction performance than other single classifiers.

• Herbal Formula Science
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• v.15 no.1
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• pp.21-35
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• 2007

Objectives : The aim of this study is to find the therapeutic meaning of the Portulacea in herbal medication. Methods : About the origin, the component, the processing the drug, the properties and tastes of drugs, the meridian tropism, the effects, the treating disease, the contraindication and the method of administration, I have researched thirty literatures to mention the Portulacea in time sequence. Results : 1. The Portulacea belongs to the Portulacaceae herbs and it consists of noradrenaline, potassium sometimes containing small amounts of dopamine, dopa, malic acid, citric acid, glutamine acid, asparagin acid, alanine, cane sugar, grape sugar, fruit sugar. 2. The processing of drug is wash of water clealy, and remove the foreign substance. Then the drug is cutting to use. The method of burnt to ashes is used, too. 3. The properties and tastes of drugs is acid, cold, nontoxic. The meridian tropism is mainly liver and the large intestine meridian. 4. From old times, Portulacea has come into general use to treat eczema, the rose erysipelas, an acne, hemorrhoids, discharge from the womb etc. because it is effective on neutralizing poison, reduce a swelling, a tumor, an abscess and stopping of bleeding 5. Portulacea must be stoped When person have a weak digestive organ becase it is cold herba. And don't take use with Fish and shellfish. 6. Portulacea is useful method to external care. To use the herba, pulverize amount of property and then apply to the the affected part Conclusions : This study showed that the Portulacea is useful herb to treat of skin disease and useful method to external care.

• Journal of the Korean Society of Food Culture
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• v.26 no.6
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• pp.583-598
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• 2011

This study was intended to outline the characteristics of the food culture in the area of Kyungsangnamdo and its modernization by interpretation and analysis of the novel Toji, which was set in Hadong, Jinjoo in the area of Kyungsangnamdo in the early 20th century. The characteristics of the Kyungsangnamdo area's native dish during the Japanese ruling era in the latter half of the Choson dynasty are as follows. In the first part of the novel, which spans from 1897 to 1908, vegetable and grain food development can be seen in the area of Hadong, the interior plains of Kyungsangnamdo, where there is a typical farming village in the mountains. The second part of the novel, which spans from 1911 through 1917, includes some mentions of the properties of Kyungsangnamdo area's native dishes through the lens of emigrated Koreans living on Gando island. Gando island is in China, and is where Seohee, the heroine, escapes from her homeland and remains for a period of years. There is a unique type of seafood in the Gando area using fresh marine products, exactly the same as in the Kyungsangnamdo area. The third part of the novel spans 1919 through 1929, after Seohee returns to her own country and regains her house. There is a noticeable description of food culture in the area of Jinjoo in Kyungsangnamdo through the description of Seohee focusing on the education of her children. The well-described features of Jinjoo are boiled rice with soup of beef leg bones and Jinjoo bibimbob, with vegetables and a variety of foods using cod. Cod are caught in large quantities in Kyunjgsangnamdo, and cities in the area grow to medium size as the area became traffic-based. The fourth part of the novel spans from 1929 through 1938, and includes very detailed descriptions of characters and background locations. Salted fish combined with the wild ingredients of Mt. Jiri feature prominently in the Kyungsangnamdo's area descriptions. The fifth part spans from 1940 through 1945, and as the Japanese colonization era ends, the foods described in Kyungsangnamdo seem to develop the usage of soybean paste. With abundant fish and shellfish Kyungsangnamdo, the dishes that evolve to use soybean paste include mussel soybean paste soup, picked bean leaves in soybean paste, chaitgook - cold soup from soybean paste, and seolchigook used with seaweed and sea laver.