• Korean Journal of Food Science and Technology
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• v.13 no.3
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• pp.219-226
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• 1981

To enable off-season peach canning, peaches were halved and processed into solid packs. Following variables were compared in relation to storage stability of solid packs. First as pretreatment-dipping in citric and ascorbic solution after lye peeling; second as pasturization in pouch and hot fill process; third as packaging method-2 ply(PET/PE) and 3 ply(PET/Al/PE) plastic film pouch and metal container; fourth as storage condition $-20^{\circ}C\;and\;-5^{\circ}C$. After 25 weeks storage test, all peaches in different packs were processed into canned peaches just like commercial products, and then quality was organoleptically evaluated from the viewpoint of processing and storage variable of solid packs. The results are follows; 1. Ascorbic acid dipping in 3 ply pouch and citric acid dipping in 2 ply pouch had better quality retention effect than any other pretreatments in respective packing. 2. Pasteurization method gave great effect on the color and texture of the solid pack during storage, but not on the quality of the final canned peach. 3. Can and 3 ply packing were better than 2 ply pouch in storage of solid pack and quality of final canned peach. 4. The $5^{\circ}C$ storage gave better quality than $20^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.10 no.3
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• pp.331-336
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• 1978

In an attempt to study the possibility of substituting sweet potato for cereals as raw materials for Kochujang, three kinds of Kochujang were made from barley, sweet potato or 50% barley and 50% sweet potato, The results of component variation during the ripening and the effect of temperature on the aging in the harvesting season of sweet potato were as follows: 1) Kochujang is, usually, manufactured in May, but no difference was observed in aging condition when it was manufactured in September, the season of sweet potato harvest, since the inner temperature of the product was around $20^{\circ}C$. 2) The total reducing sugar content and maturity reached maximum after $40{\sim}50\;days$ of fermentation in the three treatments and crude fat content tended to be slightly decreased during fermentation. 3) Lightness in color of the three kinds of Kochujang decreased by exposure to sunlight. Sweetpotato Kochujang showed a stronger tendency to increase the redness as compared with the rest. 4) Sensory evaluation showed that sweet potato Kochujang was less acceptable than barley Kochujang due to disagreeable flavor of sweet potato but mixed Kochujang showed little difference, as compared with barley Kochujang.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.40 no.2
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• pp.97-103
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• 2004

This paper presents a general overview of the Korean stick-held dip net fishery for Pacific saury operated in the North Pacific Ocean since 1985. Annual catches, annual centroids distribution of fishing ground, and optimum fishing temperatures were compared between the periods before and after the new Korea-Japan bilateral fishery arrangement established in 1998. Fishing usually began in May and ended by December, during which major catches were taken in the months September~November before the bilateral fishery arrangement between Korea and Japan, whereas in August~October after the arrangement. It was observed that after the arrangement the centroids of fishing ground was shifted from the usual fishing area off the east coast of Japan to the east of South Kuril Islands, 45$^{\circ}$N and 151$^{\circ}$E. Optimum fishing temperatures appeared to be different by month ; 12.5~14.4$^{\circ}C$ in May, 12.0~14.2$^{\circ}C$ in June, 11.4~13.9$^{\circ}C$ in July, 11.4~15.9$^{\circ}C$ in August, 12.9~16.9$^{\circ}C$ in September, 12.7~17.3$^{\circ}C$ in October, 13.1~17.6$^{\circ}C$ in November, and 15.0~19.1$^{\circ}C$ in December. A total of 13 species were caught during scientific observation periods but the target species, Pacific saury, accounted for about 99.9% of the total catch. Although there was no difference in fishing days between those vessels equipped with the sonar and those without sonar, number of set, total catch, and CPUE of those with sonar were higher than those without sonar by 13%, 26%, and 12%, respectively.

• Korean Journal of Food Science and Technology
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• v.17 no.2
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• pp.65-70
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• 1985

To recover proteins from antarctic krill(Euphausia superba) for the use of food material, some factors affecting the extraction of protein were investigated. The protein solubility profile showed a minimum solubility level(33.2-38.8%) within the range of pH4.0-4.5 and very high solubility levels as 56.8% at pH2.0 and 80.7% at pH11.0. The extraction yield increased as the solvent-to-krill ratios increase in which a ratio of 5:1(volume of solvent/weight of krill) was found to be preferable from the point of handling convenience and extraction yield. The extraction temperatures did not seem to be important variables on extraction of protein. The extraction of krill protein occurred fairly rapidly with little further extraction of protein after 30 minutes. The extraction of protein was slightly decreased at both acidic(pH2.0) and alkaline(pH11.0) conditions with the increasing concentration of sodium chloride. The extractibility of krill protein at strong alkaline condition(pH11.0) was higher than at strong acidic condition(pH2.0) under the same concentration range as 1-6% of sodium chloride. In phosphate treatments, the extraction of protein was slightly influenced by presence of sodium chloride as the concentration range of 3-4% in the aqueous solvent by which maximize the extraction yield as over 80%.

• Preventive Nutrition and Food Science
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• v.21 no.1
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• pp.44-51
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• 2016

The objective of this study was to determine the factors responsible for the changed physiochemical properties of unpeeled shrimp treated in cold phosphate solution ($2{\sim}4^{\circ}C$) with the intervention of 4 factors: phosphate concentration, dipping time, rotation speed, and volume of brine solution. Response surface analysis was used to characterize the effect of the phosphate treatment on shrimps by running 33 treatments for optimizing the experiment. For each treatment, phosphate amount, moisture content, and weight gain were measured. The results showed that phosphate concentration is the most important factor than other factors for facilitating phosphate penetration in the meat of the shrimp and for getting the best result. The optimum condition of phosphate-treated shrimp in this study was 110 to 120 min dipping time, 500 to 550 mL brine solution for 100 g shrimp sample, and 190 to 210 rpm agitation speed. The studied conditions can be applied in fisheries and other food industries for good phosphate treatments.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.15 no.12
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• pp.2549-2554
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• 2011

This paper describes on development of integrated interface and applications to support stable digital data communication service for small and midium sized crafts exploiting SSB modems and HF wireless sets. Firstly, integrated interface module between GPS (Global Positioning System) and communication devices was developed. Secondly, maritime map was implemented into a display terminal to provide location tracking service and voyage planning function. In addition, condition monitoring service of crafts and fishing report functions as well as alarm functions were developed to support secure fishery. Results of performance measure on developed application services shows that error rate was less than 3% and communication delay was shorter than 1 second when a message length was less than 1 Kbyte along with one-to-many communication type.

• Journal of Advanced Marine Engineering and Technology
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• v.25 no.6
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• pp.1317-1323
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• 2001

The circumstance is giving the blow against fishermen with the incoming-decreasing and the difficulty of crew's supply & demand and management. In addition, the depression of the external situation like the departure of WTO system and the plan of EEZ proclaim is forcing fishery into improving their fishing condition. By this international and domestic circumstance, development of the sea water cooling apparatus for fish hold storage is demanded sincerely. First of all, we Investigated load characteristics which based on development of sea water cooling system and optimum fish hold storage. The experimental results is as follows. In creasing the speed of compressor and mass blew rate of refrigerant, the temperature of NaCl solution is low. And the load characteristics experiment on fish hold storage outlet is as fellows. As time goes by, increasing the mass flow rate of NaCl solution, temperature difference between inlet and outlet is small in a model of fish hold storage. These results provide many useful informations applicable to an actual design of sea water cooling system and optimum fish hold storage.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.53 no.1
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• pp.9-18
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• 2020

We investigated the maturity and spawning dynamics of chub mackerel Scomber japonicus in Korean waters using samples collected by a large purse seine fishery from January 2013 to December 2017. We analyzed sex ratio, monthly maturity stage, gonadosomatic index (GSI), Fulton's condition factor (K), and fork length at 50% group maturity. Spawning occurred from March to June, with a peak in May. We detected a significant difference in sex ratio (χ² test, P<0.05). The relationship between fork length and body weight was expressed as BW=0.0025FL^3.4693. We estimated 50% group maturity at a female fork length of 29.3 cm.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.34 no.2
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• pp.105-116
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• 1998

This paper, examines the relationship between water temperatures and fishing conditions of common squid by the squid angling fishery from June to September in 1993-1995. The condition of the common squid fishing largely depended on the fluctuation of water temperature in the coastal area of Gampo. Monthly mean water temperatures during June m September in 1993 and 1994 were relatively higher than those in 1995 in Gampo area. But the values between July and August in 1995 were about 5$^{\circ}C$ lower than those in 1993 and 1995. Coefficients of variation (CV) of water temperature showed the lowest value during July ~ September in 1993, however, the highest value was observed in July and August in 1994. Catch per unit effort (CPUE ; kg/angling) showed a peak with 73.7kg in 1993 when the CV was low. On the other hand, the lowest CPUE of 39.6kg was observed in 1994 when the CV was high. It was concluded that the high stability of water temperatures and the weak strength of cold water have caused the good fishing conditions of common squid.

• The Journal of Fisheries Business Administration
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• v.33 no.2
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• pp.153-168
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• 2002

Korea's marine products trade is taking for phase that income exceeds export after 2000. According to external environment change of Korea and Japan fishery agreement and an import liberalization of marine products, import of live fish and fresh fish is increasing rapidly. This study investigates import view of Japan live fish and fresh fish. Live fish which is imported from Japan has red seabream and seabass, but it is in declining tendency because of the increase in import of cheaper croaker from the China. If see importer's trend, entry to import business of fresh fish is eased a little. If a circulation trend is seen, However, it is thought that a future import trend is influenced by economic trends of Japan and the grade of place-of-production development of a domestic trader. Circulation market outside is common and the district wholesale store has played the important role. The import view of Japanese live fish and a fresh fish will increase against the background of maintenance of domestic circulation organization, and upgrading of marine product consumption However, it is thought that a future import trend is influenced by economic trends of Japan and the grade of place-of-production development of a domestic trader.