• 수산해양기술연구
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• 제25권1호
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• pp.12-17
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• 1989

고등어 낚시어장에서 150Hz~200Hz의 순음과 단속순음을 수중스피커로 수중에 방성하였을 때 고등어 어군의 반응과 어선의 보조기관의 수중소음을 측정\ulcorner분석한 결과를 요약하면 다음과 같다. 1. 보조기관만을 운전하였을 때 수중소음의 중심주파수와 음압레벨은 수심 20m에서 각각 500Hz, 146.8dB이었다. 2. 주파수 150Hz와 200Hz의 순음의 음압레벨은 수심 30m, 70m, 120m에서 각각 141.0dB와 146.6dB, 120.0dB와 126.6dB, 114.3dB와 120.5dB이였다. 3. 수중음을 방성해서 5분 전후에 고등어 어군이 유집반응을 보였다. 4. 주파수 150Hz와 200Hz의 순음보다는 단속순음이 좋은 유집반응을 나타냈다

• 한국응용과학기술학회지
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• 제12권1호
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• pp.43-46
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• 1995

The antioxidative effect of ethanol extract of ginger on mackerel pike(Colorabis saira) flesh was investigated by periodically measuring TBA value and perioxide value(POV) during storage. The ethanol extract of ginger was added to minced mackerel pike flesh and the fish oil by concentration(2%, 4%, 6%, 8%). Then the minced flesh was storaged at $-5^{\circ}C$ and the fish oil was incubated at $40^{\circ}C$. The TBA values of minced flesh were approximately increased in inverse proportion to concentration of ginger extract. Peroxide values were attended with the same effect as TBA value in the aggregate. In addition, The relationship between $TBA_{37^{\circ}C-2hrs}$ of the minced flesh and their lipid oxidation during storage at -$5^{\circ}C$ for 4 weeks was observed(r=O.98). $TBA_{37^{\circ}C-2hrs}$ can be expressed as the susceptibility to lipid oxidation of minced mackerel pike flesh during storage. In the results, the antioxidative effect of alcohol extract of ginger on mackerel pike flesh was observed.

• Fisheries and Aquatic Sciences
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• 제24권9호
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• pp.311-317
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• 2021

Inclusion effect of various levels of jack mackerel meal (JMM) acting as feed attractants and/or stimulants in diets on the growth, feed consumption, feed utilization and whole body composition of rockfish was investigated. Three hundred juvenile rockfish were randomly allocated into 15 flow-through tanks. Five experimental diets supplemented with JMM at 0%, 1%, 3%, 5%, and 10% at the expense of anchovy meal were prepared and referred to as the JMM0, JMM1, JMM3, JMM5, and JMM10 diets, respectively. Weight gain, specific growth rate (SGR) and feed consumption of fish tended to improve with dietary levels of JMM. The greatest weight gain, SGR and feed consumption were observed in fish fed the JMM10 diet, followed by the JMM5, JMM3, JMM1, and JMM0 diets, in that order. Condition factor (CF) of fish tended to improve with dietary inclusion levels of JMM. Growth performance, feed consumption and CF of fish tended to improve with dietary inclusion levels of JMM ranging from 0% to 10%.

• 한국수산과학회지
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• 제14권4호
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• pp.253-259
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• 1981

어획대상 자원에 있어서 감소계수를 z, 완전가입 년령을 a, 최고년령을 b라 할 때 체장조성과 성장곡선식을 이용해서 감소계수 z를 구하는 수학적 모형을 설정하여 고등어와 전갱이의 생잔율을 추도한 결과를 요약하면 다음과 같다. 1. 평균년령을 $U_t$라 하면 a, b, z 및 $U_t$의 관계식은 $$U_t=\frac{a-b ex p[-z(b-a)]}{1-ex p[-z(b-a)]}+\frac{1}{z}$$이다. 2. 성장곡선식을 사용하여 체장조성표의 각 체장계급에 해당하는 년령을 추정하고 전계급에 걸친 평균년령을 계산하였다. 3. $U_t$값을 a, b, z 및 $U_t$와의 관계식에 대입하여 감소계수 z값을 구하고 생잔율 exp(-z) 값을 구하였다. 4. 한국 연안 (제1해구)산 고등어와 전갱이의 감소계수, 생잔율 및 생잔율의 $95\%$ 신뢰구간을 계산한 결과는 고등어가 0.87909, 0.41516, 0.35966-0.47264 전갱이가 2.22327, 0.10825, 0.06897-0.14974이었다.

• Fisheries and Aquatic Sciences
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• 제23권4호
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• pp.14.1-14.14
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• 2020

We performed field measurements of the behavioral changes in cultured chub mackerel (Scomber japonicus) caused by tide-induced changes in the shapes of their small-sized tetragonal fish cages. The field measurements were conducted in two separate periods: neap tide, a period in which the shape of the fish cages was stable; and spring tide, a period in which the fish cages are significantly deformed, which was expected to have significant influences on fish behavior. In the spring tide, the cages were deformed greatly by the moving water, with different water velocities affecting the cages to different degrees; the volume loss was estimated at 4.9% and 7.3% for v = 0.114 m/s and v = 0.221 m/s, respectively. The fish exhibited significantly different behaviors between the neap tide and spring tide. During the neap tide, the fish remained in the lower part of the cage, but during the spring tide they made frequent upward and downward movements, and their horizontal distribution changed significantly due to the changes in the shape of the cage. The cage deformation during the spring tide greatly influenced the swimming behavior of fish.

• 한국수산과학회지
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• 제29권1호
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• pp.64-70
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• 1996

멸치, 고등어, 황다랭이 및 날개다랭이의 혈합육어에서 정제된 trypsin을 시료로 하여 각각의 BAPNA기질에 대한 반응속도와 그 관련 성질들을 분석 검토하였다. 4종의 혈합육어에서 정제된 trypsin의 Km'와 $k_{cat}$는 멸치 trypsin이 각각 $49.3{\mu}M$과 $90.9min^{-1}$, 고등어 trypsin A는 $53.7{\mu}M$과 $61.2min^{-1}$, 고등어 trypsin B는 $96.5{\mu}M$ $76.6min^{-1}$, 황다랭이 trypsin은 $62.8{\mu}M$과 $46.4min^{-1}$, 그리고 날개다랭이 trypsin은 $98.3{\mu}M$과 $47.68min^{-1}$ 이었다. TLCK에 대한 $K_i$, 값은 멸치 trypsin이$20.90{\mu}M$, 고등어 trypsin A가 $2.86{\mu}M$, 고등어 trypsin B가 $3.90{\mu}M$, 황다랭이 trypsin이 $0.96{\mu}M$, 그리고 날개다랭이 trypsin이 $1.82{\mu}M$이었으며, 황다랭이의 trypsin이 TLCK에 대하여 가장 예민하게 반응하였다. 이들 trypsin의 효소 활성과 촉매효율은 연근해 온 대산 혈합육어인 멸치와 고등어 trypsin이 열대해역에서 온대해역에 걸쳐 널리 회유하는 혈합육어인 황다랭이와 날개다랭이의 trypsin에 비하여 높은 특징을 보였다.

• 한국수산과학회지
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• 제46권6호
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• pp.708-716
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• 2013

Changes in the proximate composition, lipid classes, and fatty acids were studied in chub mackerel Scomber japonicus and Japanese jack mackerel Trachurus japonicus muscles cooked using a frying pan, oven, and microwave oven. The moisture content was high in the raw samples (chub mackerel 65.5%, Japanese jack mackerel 60.5%) and decreased with cooking, especially in the frying pan method (chub mackerel 49.2%, Japanese jack mackerel 49.8%). In contrast, the protein, lipid and ash contents increased significantly with cooking in chub mackerel muscle (P<0.05). However, the lipid content of Japanese jack mackerel muscle showed no significant difference between the samples using the three cooking methods and the raw sample. The dripped lipid contents from the cooked muscles showed the highest levels in the frying pan samples and the lowest levels in the microwave oven samples. The percentage of non-polar lipid (NL) in the total lipid content was over 95% in the muscle lipids (10.43-21.86 g/100 g sample). Prominent fatty acids were 16:0, 18:1n-9, 22:6n-3 (docosahexaenoic acid, DHA), 16:1n-7 and 20:5n-3 (eicosapentaenoic acid, EPA) in both fish muscles and dripped lipids. There was no change in the EPA level in any of the fish muscles, by any cooking method. The percentage of DHA in the muscle of chub mackerel showed the lowest level in the frying pan sample and the highest level in the microwave oven and raw samples, and an intermediate level in the oven sample. However, the percentage of DHA in the Japanese jack mackerel muscle was not significantly different between the various cooking methods. From these results, the microwave oven and oven cooking methods showed relatively low levels of dripped lipid content and loss of n-3 PUFA compared with the frying pan cooking method.

• 수산해양교육연구
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• 제20권1호
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• pp.135-145
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• 2008

Biogenic amines are naturally occurring anti-nutrition factors. They are causative agents in food poising episodes and act as catalysts to allergic reactions. The most commonly occurring biogenic amines in foods are: Histamine, tyramine, putrescine, cadaverine, tryptamine, ${\beta}$-phenylethylamine, spermine, spermidine and agmatine. The objective of this study was to identify changes and content levels of specific biogenic amines at selected storage temperatures $20{^{\circ}C}$, $4{^{\circ}C}$, and $-25{^{\circ}C}$, respectively. This study will focus on histamine, cadaverine, and putrescine concentrations in the following dark-fleshed fishes: Mackerel (Scomber japonicus), Horse Mackerel (Trachurus japonicus), Mackerel Pike (Cololabis saira), and Spanish Mackerel (Scomberomorus niphonius). Biogenic amines were determined using a method based on an extraction procedure described in the derivatisation and HPLC(High Performance Liquid Chromatography). The the recovery rate of individual amines was higher than those found in ion exchange chromatography. The results from the dark fleshed fish stability trial showed that high content of histamine (cadaverine and putrescine) were produced within a short period of time at $20{^{\circ}C}$. Fish stored at lower temperatures $4{^{\circ}C}$, showed lower content of biogenic amines. At $-25{^{\circ}C}$ the production of histamine, cadaverine and putrescine did not initiate until after day 100. All fish recorded the content of histamine below 1 mg/kg with the exception of the Horse Mackerel.

• 수산해양기술연구
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• 제34권3호
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• pp.320-327
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• 1998

1987년 2월부터 1988년 1월까지 낙동강 하구해역에서 채집된 전갱이(체장 4~15cm)의 식성을 조사하였다. 전갱이의 주요 먹이생물은 요각류(Copepoda), 단각류(Amphipods), 공쟁이류(Mysidacea)등의 갑각류였다. 특히 요각류가 위 내용물 중 차지하는 비율이 매우 높았다. 그 외에 십각류(Decapoda), 난바다공쟁이류(eEuphausiacea), 모악류(Chaetognatha), 갯지렁이류(Polycheata), 어란 및 자어 등이 위내용물 중 소량 발견되었다. 요각류 중에서는 Paracalanus parvus, Acartia clausi 그리고 Calanus sinicus 가 많이 섭이되었는데, 특히 C. sinicus에 대한 선호도가 높았다. 전갱이가 성장함에 따라 먹이생물의 조성이 점차 변하였다. 작은 전갱이들은 그들의 먹이를 요각류에 거의 전적으로 의존하였으나, 체장이 증가하면서 위내용물 중 요각류가 차지하는 비율은 점차 감소하였으며, 그 대신 비교적 큰 먹이생물인 단각류 및 곤쟁이류의 점유율은 점차 증가하였다.

• 한국수산과학회지
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• 제48권2호
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• pp.221-232
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• 2015

Broadband echoes measured in live chub mackerel Scomber japonicus, goldeye rockfish Sebastes thompsoni, and fat greenling Hexagrammos otakii with different morphologies and internal characteristics were analyzed in time and frequency domains to understand the species-specific echo feature characteristics for classifying fish species. The mean echo image for each time-frequency representation dataset obtained as a function of orientation angle was extracted to mitigate the effect of fish orientation on acoustic scattering. The joint time-frequency content of the broadband echo signals was obtained using the smoothed pseudo-Wigner-Ville distribution (SPWVD). The SPWVDs were analyzed for each echo signature of the three fish species. The results show that the time-frequency analysis provided species-specific echo structure patterns and metrics of the broadband acoustic signals to facilitate fish species classification.