• Korean Journal of Human Ecology
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• v.5 no.2
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• pp.9-21
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• 2002

This study was investigated traditional food utilization actual conditions of Gwangju and Chollanamdo. Frequency of main meal ice plain white rice, boiled rice and cereals, bean-mixed rice, gruel Dakjuk, winter squash porridge, sesame porridge, noodles by noodles cut out with a kitchen knife, noodles with assorted mixtures, soup with dough flakes order frequency much have. Soup ate much beanpaste soup, soup cooked with dried radish leaves, seaweed soup, broth by power-pot soup, hot shredded beef soup, loach soup order. Pot stew soybean paste stew and kimchi stew, beef casserole bean curd beef casserole and small octopus beef casserole often eat. Kimchi ate much cabbage kimchi, radish kimchi, radish cube kimchi, dish of dried slices of radish by sesame leaf dish of dried slices of radish, pickled garlics, Maneuljjong dish of dried slices of radish order. Salted sea foods that eat often were salted anchovies, tiny salted shrimps, Gejang order, and soy sauce were toenjang, korean hot pepper paste, bean-paste soup prepared with around fermented soy beans order, and laver fried kelp, tangle fried kelp, green perilla leaf fried kelp order to fried kelp, and it was bean sprouts, bracken herbs, fragrant edible wild aster herbs order to herbs. It is Ssukgatmuchim, squid debt saliva, Jabanmuchim's order that season, hard-boiled food is beef boiled in soy sauce, mackerel radish hard-boiled food, order of bean curd hard-boiled food, panbroiling ate often by order of Kimchi panbroiling, red pepper anchovy panbroiling, pork panbroiling. Steamed dish is egg steamed dish, fish steamed dish, steamed short-ribs order, fried fish egg speech, by Gimchijeon, Pajeon order, meat roasted with seasoning ate often by laver meat roasted with seasoning, hair-tail meat roasted with seasoning, mackerel meat roasted with seasoning order. Minced raw meat are small octopus raw that live, beef dish of minced raw beef, Hongeohoe order, rice cake is cake made from g1u1ions rice, Seolgitteok, songpyon order, dessert ate often by fermented rice Punch, cinnamon flavored persimmon punch, Kangjung order.

• Journal of the Korean Society of Food Culture
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• v.14 no.2
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• pp.67-81
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• 1999

The present study was surveyed for the normal meal and particular folk meal in east cot area in Kyungpook province, Pohang, Youngduk, and Uljin areas. The results are as below: Most subjects for surveying were 30-40 years old and permanent residents in those areas. For the normal meal, the boiled rice was the top main dishes among 18 main dishes. The folloing upper five main dishes were boiled bean rice, boiled barley rice, boiled miscellaneous cereals rice, noodles, and Bbimbab (miced rice with cooked various vegetables and meats). Less frequent main dishes were raw fish Bbimbab and the various fish soups etc. The two upper side dishes, out of 17 surveyed ones, were kimchi and soybean paste soup. Twelve dishes(about 70%) out of 17 side dishes, the loach soup, the marinated and fermented raw fishes (fish Sikhae'), the baked mackerel, the pickled fishes, the friedsardine, the green seaweed, and the quid, etc. were made from the sea products. For the particular folk meal, about 30 kinds of the specific folk food items of this area were surveyed: Gudungchi' Sikhae', which was made with seaweed, out of the 11 kinds of fish Sikhae', raw fish(Whae') in water, Sigumjang', a salty agar, a steamed seaweed which was covered with the flour or bean power the various kinds of fish soups, the various kinds of fish stews were the particular folk side dishes in these areas. The dietary habit in these east coast areas were affected by the various sea food products, the fishes and the seaweeds, which were acquired easily through four season in these area.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.20 no.1
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• pp.79-87
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• 1987

This study was carried out in order to investigate the browning reactions of fish oil-amino acid model system and the properties of browning products. The lysine was added to the hair tail fish and mackerel oil, and incubated at $40^{\circ}C$ for 178 hours. Browning was rapidly developed with the begining of decline in PoV and CoV and a remarkable decrease in such polyunsaturated fatty acids as $C_{20:5},\;C_{22:5},\;C_{22:6}$ compared with the other fatty acids, was resulted. And among the polyenoic acids the role of $C_{22:6}$ was considered to come first as appeared in the test with authentic samples. In the water soluble fraction of the browning products obtained from the fish meat or the lysine added fish oil, some antioxidation activity was detected. But in the liposoluble fraction which covers most of the browning reactions in the fish meat, little antioxidation activity was detected. And all of the browning products provided in this experiment shelved very low reducing activity.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.46 no.2
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• pp.186-194
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• 2013

We compiled and analyzed long-term time-series data collected in Korea to evaluate changes in oceanographic conditions and marine ecosystems near Jeju Island ($33^{\circ}00^{\prime}-34^{\circ}00^{\prime}\;N$, $125^{\circ}30^{\prime}-127^{\circ}30^{\prime}\;E$) from 1981 to 2010. Environmental data included depth-specific time series of temperature and salinity that have been measured bimonthly since 1961 in water columns at 175 fixed stations along 22 oceanographic lines in Korean waters by the National Fisheries Research & Development Institute, and time series of estimated volume transport of the Tsushima Warm Current (TWC) and Korea Strait Bottom Cold Water (KSBCW) for the period from 1961 to 2008. We analyzed the species composition in terms of biomass of fish species caught by Korean fishing vessels in the waters near Jeju Island (1981-2010). Data were summarized and related to environmental changes using canonical correspondence analysis (CCA). The CCA detected major shifts in fish community structure between 1982 and 1983 and between 1990 and 1992; the dominant species were a filefish during 1981-1992 and chub mackerel from 1992 to 2007. CCA suggested that water temperature and salinity in the mixed layer and the volume transport of the TWC and the KSBCW were significantly related to the long-term changes in the fish community in the waters off Jeju Island. Fish community shifts seemed to be related to the well-established 1989 regime shift in the North Pacific. Further studies are required to elucidate the mechanisms driving climate change effects on the thermal windows and habitat ranges of commercial species to develop fisheries management plans based on reliable projections of long-term changes in the oceanographic conditions in waters off Jeju Island.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.55 no.3
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• pp.353-373
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• 2022

Many fish species are imported into Korea from various countries. However, in the case of some fish species, there are many that do not have Korean names. Species similar in morphology to domestically produced aquatic products are often disguised as being domestically produced and distributed. Therefore, this study presents a species list for 1,032 fish imported into Korea. Fish species that have not been given Korean names have been given a Korean name using a scientific method to prevent confusion during seafood distribution. Standards for naming stingrays, skates, and mackerel, which are often confused when a country name is being assigned are presented.

• Journal of Aquaculture
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• v.8 no.4
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• pp.261-269
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• 1995

A practical control diet was prepared and compared with raw fish ($80\%$ frozen horse mackerel + $20\%$ commercial binder meal) and moist pellet ($50\%$ frozen horse mackerel + $50\%$commercial binder meal) diets to develop a practical diet formulation for Korean rockfish (Sebastes schlegeli). Korean rockfish averaging 68.5g were fed with the three experimental diets for 11 months. Final average body weight was approximately 330g and showed no significant difference between fish groups (P>0.05). Feed efficiency of fish from control diet was significantly lower than those of fish from raw fish and moist pellet diets (P<0.05). Protein and lipid retention efficiency of fish ranged $26.9-28.8\%$ and $86.5-110.2\%$, respectively, without any significant difference between the different diets. At the end of the experiment, chemical composition for the various parts of fish body and flesh quality of the raw fish were examined. The data showed that there was no significant difference between fish from the different diet groups for moisture, protein and lipid contents of whole body, liver, and dorsal muscle. Also, thirty three panelists did not find any difference in color, smell, texture, and taste of the raw fish flesh. These results suggest that Korean rockfish can be cultured with a laboratory practical feed without any negative effects on growth, nutrient utilization, chemical composition of fish, and quality of raw fish. Therefore, the next step in developing practical feed is to modify the control diet for improving fish performance and reducing feed cost.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.27 no.1
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• pp.1-12
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• 1991

An experiment has been carefully designed and performed to verify the theory for the echointergration technique of estimating the density of fish school by the use of steel spheres in a laboratory tank. The spheres used to simulate a fish school were randomly distributed throughout the insonified volume to produce the acoustic echoes similar to those scattered from real fish schools. The backscattered echoes were measured as a function of target density at tow frequencies of 50kHz and 200kHz. Data acquisition, processing and analysis were performed by means of the microcomputer-based sonar-echo processor including a FFT analyzer. Acoustic scattering characteristics of a 36cm mackerel was investigated by measuring fish echoes with frequencies ranging from 47.8kHz to 52.0kHz. The fluctuation of bottom echoes caused by the effects of fish-school attenuation and multiple scattering which occurred in dense aggregations of fishes was also examined by analyzing the echograms of sardine schools obtained by a 50kHz telesounder in the set-net's bagnet, and the echograms obtained by a scientific echo sounder of 50kHz in the East China Sea, respectively. The results obtained can be summarized as follows: 1. The measured and the calculated echo shapes on the steel sphere used to simulate a fish school were in close agreement. 2. The waveform and amplitude of echo signals by a mackerel without swimbladder fluctuated irregularly with the measuring frequency. 3. When a collection of 30 targets/m super(3) lied the shadow region behind another collection of 5 targets/m super(3), the mean losses in echo energy for the 30 targets/m super(3) were about -0.4dB at 50kHz and about -0.2dB at 200kHz, respectively. 4. In the echograms obtained in the East China Sea, the bottom echoes fluctuated remarkably when the dense aggregations of fish appeared between transducer and seabed. Especially, in the case of the echograms of sardine school obtained in a set-net's bagnet, the disappearance of bottom echoes and the lengthening of the echo trace by fish aggregations were observed. Then the mean density of the sardine school was estimated as 36 fish/m super(3). It suggests that when the distribution density of fishes in oceans is greater than this density, the effects of fish-school attenuation and multiple scattering must be taken into account as a possible source of error in fish abundance estimates. 5. The relationship between mean backscattering strength (, dB) and target density ($\rho$, No./m super(3)) were expressed by the equations: =-46.2+13.7 Log($\rho$) at 50kHz and =-43.9+13.4 Log($\rho$) at 200kHz. 6. The difference between the experimentally derived number and the actual number of targets gradually decreased with an increase in the target density and was within 20% when the density was 30 targets/m super(3). From these results, we concluded that when the number of targets in the insonified volume is large, the validity of the echo-integration technique of estimating the density of fish schools could be expected.

• Korean Journal of Food Science and Technology
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• v.29 no.1
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• pp.77-81
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• 1997

In order to develop a new type of natural seasoning material combining fish meat with seaweed, a processing method of the mixture of enzyme treated mackerel meat and Laminaria powder was studied. Mackerel meat previously boiled and deboned was treated with proteolytic enzyme to enhance taste of meat by proper hydrolysis. The enzyme-treated meat was dried at $100{\pm}2^{\circ}C$ for 4 hrs, and finally mixed with kelp power, moistened in advance, plus binding agents (0.02% calcium carbonate) to aid the formation of pellets by extrusion. Boiled mackerel meat of enzyme treated (0.03% Protease-A) at $50^{\circ}C$ for 90 min was adequate to result an increase in 6 times of total free amino acid content and about 10% increase of taste-enhancing amino acids such as glutamic acid, glycine, arginine, lysine.

• Applied Biological Chemistry
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• v.36 no.1
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• pp.58-63
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• 1993

In the present paper, we investigated the quality stability of mackerel based burger during frozen storage. The moisture and crude lipid contents of products were $60.2{\sim}61.5%$ and $14.7{\sim}14.9%$, respectively. The pH showed a tendency of decrease, while volatile basic nitrogen content showed a tendency of increase during frozen storage. The histamine content was $2.60{\sim}2.81\;mg/100g$, and this value increased slowly during frozen storage. The increasing ratio in the peroxide value, carbonyl value, TBA value, fatty acid composition and color value of vacuum packed product and antioxidants added product were lower than those of air packed product. The texture profile analysis parameters such as hardness and toughness showed a tendency of a slight increase in air packed product and showed less increase in vacuum packed product and antioxidants added product. From the results of chemical experiments and sensory evaluation during frozen storage, it is concluded that the vacuum packed mackerel based burger and antioxidants added mackerel based burger were good condition for preserving the quality during frozen storage of 60 days.

• 한국해양학회지
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• v.5 no.1
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• pp.37-40
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• 1970

This work concerns age studies of the spanish mackerel by vertebrae. The spanish mackerel samples were obtained mainly from Yosoo and Inchon regions during July to December, 1969. A total of 292 fish was collected during the present study. Except the vertebrae, the incremental growth is found to be vague or complicated on the most bony parts in spanish mackerel. The spanish mackerel has 50 vertebrae, and the size of vertebra varies according to its position. After several studies, therefore, sample centrum was selected from the 23rd vertebra throughout the present study. Sample centrum was then stained with Alizarin Red S. and examined under binocular stereoscopic microscope illuminated by reflected light. The surface of the centrum shows many ring-marks running parallel to the edge. The ring-marks were counted and the measurements of centrum radius (R) and radii of the ring-marks (r$\_$i/) were made by eyepiece micrometer. From available data, the average of each ring-mark radius was found to be; r$\_$1/=2.05mm, r$\_$2/=3.11mm, r$\_$3/=4.05mm, r$\_$4/=4.89mm, r$\_$5/=5.70mm and r$\_$6/=6.47mm, respectively. The mean fork length at the time of ring-mark formation was calculated to be; l$\_$1/=297.6mm, l$\_$2/= 390.1mm, l$\_$3/=472.2mm, l$\_$4/=545.5mm, l$\_$5/=616.2mm, and l$\_$6/= 683.4mm, respectively.