• 한국가정과교육학회지
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• 제12권2호
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• pp.47-64
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• 2000

The purpose of this study was to search the calcium and iron rich foods in Korean people. The food sources presented in the current home economics textbooks of middle and high school were investigated. And 40 kinds of calcium and iron rich foods were selected by the quantity in 100g edible portion. one serving size and according to 1997 food supply data. Also 3 major food groups of calcium and iron supply in Korean were identified, and 10 rich foods for each food groups were selected. The results were summarized as follows. 1. The food sources of calcium 1) The food sources of calcium presented in the home economics textbooks of middle and high school are milk and dairy products. small fishes such as anchovy icefish and dried strip and green vegetables etc. 2) The calcium rich foods by 100g edible portion were in order of skim milk powder river snail sesame sea mustard. whole milk powder. snapping turtle loach sea tangle(dried) opossum shrimp and sea lettuce(dried). And the calcium rich foods by the calcium content in one serving were in order of river snail snapping turtle opossum shrimp loach spiny lobster skate skim milk powder small alaska pollack freshwater crab condensed milk whole milk powder skate ray and milk. 3) The 3 major calcium supply food groups in Korean were vegetables fish and shellfishes and milk and dairy products. 4) The calcium supply foods according to the quantity of food supply in 1997 was in order of sea mustard, milk anchovy chinese cabbage soybean skin milk powder laver shrimp welsh onion and maize. The vegetables were the important sources of calcium in Korean. 2. The food sources of iron 1) The food sources of iron which are commonly presented in the textbooks of middle and high school were meat liver egg(egg yolk) and green vegetables etc 2) The iron rich foods on the basis of the iron content in 100g edible portion were in order of surf clam marsh clam laver(dried)( sea lettuce(dried), crayfish pelilla seed little neck clam orient hard clam, venus clam, and freshwater carab. And the iron rich foods by the iron content in one serving were in order of surf clam marsh clam crayfish little neck clam orient hard clam freshwater crab venus clam hen cockle green confertii(fresh) pen shell and spiny lobster. 3) The 3 major iron supply food groups in Korean were cereals an cereal products fishes and shellfishes and vegetables. 4) The iron supply food according to the quantity of food supply in 1997 was in order of soybean sea mustard maize rice meat edible viscera laver wheat flour, pook, red pepper, egg and bovine meat.

• 수산해양기술연구
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• 제55권3호
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• pp.217-232
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• 2019

It was turned out by shrimp beam trawl monthly survey from March, 2015 to February, 2016 that different species composition and abundance of the fish assemblages in Sacheon Bay and coastal waters off Namhae, Korea were compared. As a result of monthly measured sea temperature and salinity of Sacheon Bay and coastal waters off Namhae, sea temperature of both areas was changed seasonally; however, differences in sea temperature occurred during certain periods depending on the region. Salinity was generally low in Sacheon Bay affected by fresh water, and both areas was low in summer and high in winter. A total of 73 species representing 37 families were collected in Sacheon Bay. The dominant fish species in terms of numbers and biomass were Liparis tanakae, $23,077inds./km^2$, $332.1kg/km^2$. A total of 91 fish species representing 49 families were collected in coastal waters off Namhae. The dominant fish species in terms of numbers were Leiognathus nuchalis, $139,683inds./km^2$ and biomass were Chelidonichthys spinosus, $1,078.6kg/km^2$. Analysis of dendrogram of the clustering showed that Sacheon Bay and coastal waters off Namhae were distinctive featured (global R = 0.691, p = 0.017). And except of summer season (July-October), there was a distinctive feature seasonally (global R = 0.844, p = 0.001). The fish species that appeared in common in both areas, where fish species caught in Sacheon Bay, an important inner bay,were smaller than those caught in coastal waters off Namhae appeared. It presented that Sacheon Bay plays a more important role in spawning and nursery ground for fisheries resource than coastal waters off Namhae, Korea.

• 한국해양바이오학회지
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• 제3권1호
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• pp.1-6
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• 2008

Angola has a coastline of about 1,650 km long. Two diverging current namely, the Angola current with its warm water from the north and the cold Benguella Current in the south create a strong up-welling with a high productive ecosystem for marine resources. The area from Lobito to the mouth of the Cunene River, also known as the Southern fishing zone is by far the most productive of Angola's fishing zones. In 1977, the total potential of its marine fisheries sector was estimated at more than 700,000 tonnes per annum. In 2003, the Total Allowable Catch (TAC) established for demersal species was 57,600 tonnes and 160,000 tonnes for pelagic species. The most important resources are various marine demersal and pelagic fish including pilchard and the Cape and Cunene horse Mackerel (Tranchurus capensis and T. trecae). Sardinellas (Sardinella aurita and S. maderensis) are fished in parallel with horse mackerel. The rest of the catches are mainly demersal spp. and some deep water crustaceans. The demersal sppecies consist of Hake (Merluccius polli and M. capensis) and the large eye dentex spp. Tunas are caught at certain times of the year whilst some marine shrimp are also harvested from the Angolan waters. Angola also has several high value freshwater fish species, exploited by about 255 fishers. Tilapia sp. is among the most important and abundant fresh water fish found in Angola. Other species include the catfish (Clarias gariepinus) and fresh water prawns (Macrobrachuin rosenbergii). Some aquaculture ponds have been established in the country side, but due to lack of investment, proper training and the impact of civil war have seriously limited developments in the sub sector.

• Applied Biological Chemistry
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• 제34권3호
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• pp.242-248
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• 1991

김치에 사용되는 여러가지 부재료가 발효 숙성에 미치는 영향을 알기 위하여 주재료인 배추에 조미료 및 젓갈의 종류와 배합량을 달리하여 담근 김치의 숙성중 발효속도, pH, 적정산도 및 ascorbic acid 함량의 변화를 측정한 결과는 다음과 같다. 절인 배추의 염농도를 3%로 조절한 다음 고추가루, 마늘 및 청파는 2%, 생강은 1% 첨가하고 설탕, M.S.G., 멸치젓, 새우젓 및 굴을 각각 1, 2, 3%씩 첨가한 김치중에서 설탕 첨가구는 24시간 이후에 발효속도가 대체적으로 첨가량에 비례하여 높아졌다. M.S.G. 첨가구는 24시간경부터 발효속도와 적정산도가 다같이 높아졌다. 멸치젓 및 새우젓의 첨가시에도 발효속도 및 적정산도가 다같이 높게 나타났으나, 숙성중 ascorbic acid의 함량은 현저하게 감소하였다. 굴 첨가의 경우에도 발효속도 및 적정산도가 다같이 약간 높았다.

• 한국식품영양과학회지
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• 제32권4호
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• pp.555-561
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• 2003

본 연구는 전국의 646세대 가정주부를 대상으로 김장김치 제조시 사용하는 부재료 및 젓갈의 종류, 계절별 가정에서 주로 애용하는 김치류, 일일 김치 소비량 등을 조사함으로써 지역적으로 다양한 겨울철 김장김치 맛에 영향을 줄 수 있는 요인을 분석하여 지역적 특성을 살린 시판김치의 산업화를 위한 기초자료로 이용되고자 실시하였다. 김장김치 담금시 고춧가루, 마늘, 생강, 파, 깨, 설탕, 풀(죽) 등 7종의 부재료의 사용빈도가 지배적이었으며, 굴, 새우 등의 해산물은 충청북도를 제외 한 모든 지역에서 사용빈도가 높았다. 젓갈류에서 새우젓이 전국적으로 높은 사용빈도를 보였고, 멸치젓과 멸치 액젓이 그 다음으로 많이 이용되는 것으로 나타났다. 계절별 애용되는 김치로는 봄철에는 파김치, 부추김치, 여름에는 열무, 오이소박이, 가을에는 총각김치와 가을배추겉절이, 겨울철에는 동치미가 있었으며, 남부지역은 파, 부추김치 등의 자극성이 강한 김치류가, 중부지역은 자극성이 적고 담백한 나박김치가 선호되었다. 대부분의 가정에서 김장김치를 직접 담그고 있었고, 봄에는 파김치와 무말랭이를, 여름에는 오이소박이와 깻잎김치, 가을에는 고구마줄기, 겨울에는 고들빼기와 같이 한번씩 입맛을 돋울 수 있는 김치를 사먹는 것으로 나타났다. 20~30대에서는 6~10포기의 김치를 담는 경우가 33.3~35.8%로 가장 많았고, 40~50대는 16~20포기, 50대 이상에서는 40포기 이상을 담는 경우가 많았다. 그리고 가정에서 1일 김치소비량은 1/8~1/4포기가 가장 많았고(42.7%), 개인당 1일 소비량으로 환산하면 80 g미만이 33.1%로 가장 많았다.

• 한국양식학회지
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• 제13권1호
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• pp.39-46
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• 2000

우리나라의 대하양식은 먹이생물이 대체로 풍부한 연안 및 만을 중심으로 제방을 쌓거나 폐쇄된 염전 등을 이용하여 극히 한정된 장송에서 실시되고 있다. 본 조사 대하 양식장인 남해의 갈화 양식장은 조석차이를 이용한 해수교환이 주기적으로 실시되고 있으나, 서해의 운호 양식장은 단지 양수에 의한 해수보충이 가끔 실시되고 있을 뿐이다. 따라서, 본 연구는 갈화와 운호양식장의 환경특성을 파악하였고, 이에 따른 성장을 비교.검토하다. 갈화양식자의 저질성상은 사질이 약 70%를 차지한데 비해 운호 양식장은 대부분 펄이 차지하고 있었다. 저질중의 황화물은 갈화 양식장에서 1.8mgS/g-dry, 운호 양식장에서 4.7mgS/g-dry가 측정되어 약 3배의 차이를 나타내었다. 해수중의 ammonia-N 및 $H_2S$ 농도는 갈화 양식장에서 각각 0.10mg/${\ell}$ 및 10.8 ${\mu}$g/${\ell}$가 측정된 반면, 운호 양식장에서는 약 2배 이상 높은 0.31mg/l 및 21.2${\mu}$g/${\ell}$이 측정되었다. 또한, DO는 7월부터 8월에 걸쳐 갈화 양식장에서 6.0mg/${\ell}$이하, 운호 양식장에서는 5.0mg/${\ell}$이하가 관찰되었다. 대하의 체장과 체중은 10월 갈화 양식장의 158.2mm 및 28.9g에 비해 운호 양식장에서는 138.3mm 및 22.9g로 유의하게 낮은 성장을 보였다. 또한, 대하의 일일 성장률도 양식기간을 통해 갈화 양식장에 비해 운호 양식장에서 낮게 나타났다/ 따라서, 운호 양식장의 저층수에서 측정된 ammonia-N, $H_2S$ 및 DO는 대하의 성장에 영향을 미쳤다는 것을 의미한다.

• 한국식생활문화학회지
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• 제18권4호
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• pp.379-395
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• 2003

Regional foods is influenced by weather, local and social environment etc. The purpose of this study was to understand that regional foods in the middle of Chosun Dynasty through Domundaejac. Some of representative dishes of the Hansung and Kyonggi-do Area is duck(rice cake) of seasonally celebrated days, hangua(korea confectionary) and rice wine. Typical foods in Chungchong-do Area is included persimmon, jujube, watermelon and wax gourd. Some of the well-known food in Kangwon-do Area is pear, bangpungchuk(gruel), sukebyung(rice cake), woongjijunggua(korea confectionary) and sanat-kimchi(picked mustard leaves and stem) that is seemed characteristics of mountainous section. Some of the famous dishes in Cholla-do Area is backsanja(korea confectionary), tea, chuksun kimchi(bamboo shoot pickle), citrus fruits and ear shell. Kyongsan-do Area ia famous persimmon, bamboo fruit, dasik(korea confectionary) and yakban(glutinous rice cake). Hwanghae-do Area is famed pear and choshi as assumed the eatly form of gochujang(thick soypaste mixed with red pepper). Representative dishes are deljjuk(blue berry), herring, sangat-kimchi(picked mustard leaves and sterm) in Hamgyong-do Area and daemandu(big dumpling) in Pyongan-do Area. The coast area is famous for using lots of sea food. Fresh seafood is consumed raw, and clams, fish and seaweed are liberally added to soups and other dishes. The East coast is catched salmon, flatfish, codfish, sandfish and mackerel The West coast is catched yellow corvenia, lobster, tiny shrimp and large-eyed herring. The South coast is catched sea mussel, codfish and laver.

• 한국식품과학회지
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• 제30권3호
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• pp.498-501
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• 1998

광자극발광기(PSL)를 식품의 방사선조사 여부 판별에 적용 가능한지를 검토하기 위하여, 고춧가루, 건조혼합향신료, 새우, 감자, 콩나물콩, 건조 무화과, 생밤, 건조오징어, 건조대구포 등을 $^{60}Co\;{\gamma}-$선을 사용하여 방사선을 조사하고 PSL photon counts를 측정하였다. 비조사 시료의 photon counts는 감자의 경우는 2,000 이하, 그 외의 시료의 경우는 모두 1,000 이하를 나타냈다. 조사 시료는 건조 무화과(0.5 kGy), 생밤(0.2 kGy), 건조오징어(0.5 kGy)를 제외하고는 1,000 이상을 나타냈으며, 조사량에 따라 photon counts가 대부분 증가하였다. 따라서 PSL은 식품을 방사선 조사했는지 여부를 일차 판별하는 데 사용할 수 있음이 확인되었다.

• 대한영양사협회학술지
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• 제14권3호
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• pp.291-301
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• 2008

The aim of this study was to examine intake patterns and preferences for Kimchi in middle school students. The subjects included 361 male and 325 female students in Masan City. For the frequency of Kimchi intake, the largest group consisted of students who ate Kimchi at every meal, with 51.6%, and the majority of them had seven or more pieces of Kimchi per meal. In addition, 50.4% viewed Kimchi as an indispensable dish; and of those who consumed Kimchi at every meal, two kinds of Kimchi would be served. Ggodeulppaegi-Kimchi and Yangbachu-Kimchi were the least preferred types, while Baechu-Kimchi was most preferred, followed by Kakduki and Dongchimi. Furthermore, ripe Kimchi was considered more preferred by 44.9% of the students, and the males had greater preferences for fresh Kimchi (36.0%) as compared to the females (26.8%). Regarding their favorite portion of the Kimchi, students who ate Kimchi at every meal were fond of every part; while 36.6% of the males preferred the top portion and 42.5% of the females preferred the whole portion of Kimchi. The degree of ripeness (39.9%) was selected as the most crucial factor in determining taste, and 49.1% of the subjects preferred a spicy taste. The students who ate Kimchi at every meal liked properly seasoned Kimchi (56.6%), of which 79.4% preferred spicy Kimchi; although they did not like excessively hot Kimchi products. Finally, 37.5% of the subjects identified salted shrimp as their favorite fish sauce.

• 한국수산과학회지
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• 제3권2호
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• pp.110-116
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• 1970

낙동강산 민물 새우, Palaemon modestua의 성장, 산란 및 성비등의 생태에 관해 조사한 결과는 아래와 같다. 1. 산란기간은 $4\~9$월 사이이며, 주 산란기는 7월이다. 2. 만 1년만에 생식 행위를 하며, 산란 후 10월 말경까지는 대부분 사멸하는 것 같다. 3. 성비 (수컷/암컷$\times$100)는 일평균 $78.5\%(44.2\~95.5\%)$이며, 4월과 9월에는 $44.2\%,\;44.9\%$로 하락하였다. 4. 포란 개체의 최소의 크기는 체장 29mm, 체중 0.5gr, 갑장 7mm 내외였다. 5. 포란 미수의 출현이 가장 많은 체장은 $31\~41mm$ 내외이었다. 6. 체장(X)과 난수(Y)의 회귀 관계식은 $$Y=0.0000203937X^{3.5668}$$이었다. 7. 체장(X)과 체중(Y)의 회귀 관계식은 $$female\;:\;Y=0.099801X^{2.85407}$$, $$male\;:\;Y=0.004198X^{3.40614}$$이었다. 8. 두흉 갑장(X)과 체중(Y)의 회귀 관계식은 $$female\;:\;Y=5.56008X^{2.25503}$$, $$male\;:\;Y=5.09541X^{2.28875}$$이었다. 9. 두흉 갑장(X)과 체장(Y)의 회귀 관계식은 female : Y=5.07540+3.36057X, male : Y=4.90514+3.47791X이었다.