• Korean Journal of Fisheries and Aquatic Sciences
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• v.6 no.1_2
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• pp.1-19
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• 1973

Heavy metal concentrations have been determined in fishes and shellfishes sampled from October 1971 to April 1972 in Korea. In general, fish viscera, shellfish muscle and crustacean exoskeleton contained high concentrations of the metals. With regard to the regional variations of the metals, samples of the west coast of Korea contained relatively high concentrations of mercury, copper, cadmium and lead, but those of the south coast contained high levels of cadmium and lead. In particular, the concentrations of copper in the samples of the west coast were almost twice as much those of the other coasts. The concentrations of mercury in the samples, as a whole, ranged from 0.02 to 0.58 ppm with an average of 0.16 ppm. The concentrations of cadmium were higher in the fish viscera and shellfish than the fish muscle, ranging from less than 0.02 to 0.78 ppm with an average of 0.12 ppm in the fish and shellfish muscle samples. The lead concentrations were slightly high in the fish viscera. In the muscle and bone of fish and shellfish, the range was 0.06-4.84 ppm with an average of about 1 ppm. The concentrations of copper were very high in the viscera of fish and shellfish. The shellfish muscle contained almost four times as much copper as in the fish muscle, particularly cephalopods, i. e., squid and octopus, contained very high levels of copper, and oysters collected from Gunsan area on the west coast contained the highest levels of copper. The concentrations of copper ranged from 0.12 to 28.7 ppm with an average of 1.4 ppm in the fish muscle and of 5.9 ppm in the shellfish muscle.

• Korean Journal of Oriental Medicine
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• v.7 no.1
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• pp.105-114
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• 2001

This study was carried out to investigate correlation with food preference of subjects in three constitution groups on the view point of constitutional medicine. The constitutions of 124 college students(male 80, female 44) was classified by QSCC II method. Food preference of the subjects was surveyed in accordance with suggested foods for each constitution and was analyzed using Hedonic scale. The distribution of the constitutional revealed that Soeum individuals accounts 53%, followed by ; Soyang 19%, Taeum 28%. For men, sorghum, potatoes, beef, scombroid, oyster, saury, octopus, codfish, walleye pollack, shrimp, croaker, pineapple, eggplant, leek, pumpkin, toenjang, draft beer, diluted liquor, coffee, cocoa were statistically different in food preference score by sasang constitution(p<0.05). For woman, chicken, pollack roe, a walleye pollack, persimmon, jujube, melon, citron, celery, burdock, vinegar, bean-paste soup, draft beer, ginseng, honey were statistically different in food preference score by sasang constitution(p<0.05). Association of sasang constitutions and food thought to be harmful or healthy to each constitution was analyzed. But Food preference score of food thought to be harmful or healthy were not statistically different in score among sasang constitutions. This results suggested that food intake patterns of subjects were associated with sasang constitutional food in parts.

• 한국해양학회지
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• v.1
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• pp.49-55
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• 1971

After the heavy precipitation from April 1969 to September 1970, more than 1.359 10$\^$6/㎥ of fresh water was discharged through diversion channel of the Namgang Dam. The sands and muds in the northern Sachon Bay were moved and swept away by the strong southsard flow which was observed to be speedier than five knots. The shellfish culture facility as well as the oysters and bivalves were buried. In Sachon Bay, a southward surface ebb current of approximately one knot stratifies above the northward flow of approximately 0.5 knot, which seems to be similar to the salt wedge estuary. The stratified current is responsible for the breaking of the gill nets and other fishing gears. The salinity of sea water in Chinju Bay decreased remarkably and the abnormal low salinity water lower than 5 was distributed in Sachon Bay. The low salinity water front was observed in eastern Chinju Bay and the Samchonpo Channel, where the salinity was increased from 4.6 to approximately 30 within half a tidal cycle. These caused the oysters and bivalves die, and drove anchovies and octopus out to the sea and prevented them from approaching the bay. The decrease of salinity causes the decrease of density and osmotic pressure of sea water. Turbid water would prevent the sunlight from penetrate into deep layer.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.46 no.2
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• pp.126-138
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• 2010

To investigate seasonal variation of fisheries resources composition and their correlationships with environmental factors in the coastal ecosystem of the middle Yellow Sea of Korea, shrimp beam trawl were carried out for the fisheries survey. Fisheries resources of 81 species, 57 families, and 6 taxa totally were collected by shrimp beam trawl in the middle coastal ecosystem of Yellow Sea of Korea. Species were included 6 species in Bivalvia, 6 in Cephalopoda, 22 in Crustacea, 2 in Echinodermata, 5 in Gastropoda, and 40 in Pisces. Diversity indices (Shannon index, H') showed seasonal variation with low value of 2.14 in winter, and high value of 2.67 in spring. Main dominant species were Oratosquilla oratoria, Octopus ocellatus, Acanthogobius lactipes, Cynoglossus joyneri, Rapana venosa venosa, Loligo beka, Chaeturichthys stigmatias, Raja kenojei, Microstomus achne and Paralichthys olivaceus, that were occupied over 58% of total individuals, and 55% of wet weight. Fisheries organism made four coordinative seasonal groups by the principal component analysis (PCA), showing stronger seasonal variation than spatial variation. PC from PCA showed statistically significant cross-correlationships with seawater temperature, $NH_4$-N, TP and chlorophyll a (P < 0.05).

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.53 no.3
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• pp.246-255
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• 2017

The species composition and variation in abundance of fishery resources near Oenarodo, Go-heung Peninsula, Korea, were investigated by gill net, trap net, and longline in May, July, and October 2015 and 2016. During the study period, the total catch included 14 species in the gill net, 11 species in the trap net, and 4 species in the longline. The dominant species were Portunus trituberculatus and Raja pulchrain the gill net, Charybdis japonicaand and Octopus vulgarisin in the trap net, and Muraenesox cinereusin in the longline. The Catch Per Unit Effort (CPUE) per individual and per weight in the gill net were similar in May and July of 2015 and 2016. In October 2015, the CPUE per individual was 2.1 ind./h and the CPUE per weight was 505 g/h higher than the results in 2016, but there was no significant difference in the total CPUE between 2015 and 2016. In the trap net, the CPUE per weight was similar in both 2015 and 2016, but the CPUE per individual was 2.7 ind./h higher in October 2015 than in October 2016 and the total CPUE was not significantly different from 2015 to 2016. The CPUE per individual and weight in the longline were significantly higher in July and October 2015 than in the same months of 2016, but the total CPUE in 2015 and 2016 did not show a significant difference.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.54 no.4
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• pp.315-323
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• 2018

Fossil fuel combustion during fishing activities is a major contributor to climate changes in the fishing industry. The Tier1 methodology calculation and on-site continuous measurements of the greenhouse gas were carried out through the use of fuel by the coastal and offshore gillnet (blue crabs and yellow croaker) and trap (small octopus and red snow crab) fishing boats in Korea. The emission comparison results showed that the field measurements are similar to or slightly higher than the Tier1 estimates for coastal gillnet and trap. In offshore gillnet and trap fisheries, Tier1 estimate of greenhouse gases was about $1,644-13,875kg\;CO_2/L$, which was more than the field measurement value. The $CO_2$ emissions factor based on the fuel usage was $2.49-3.2kg\;CO_2/L$ for coastal fisheries and $1.46-2.24kg\;CO_2/L$ for offshore fisheries. Furthermore, GHG emissions per unit catch and the ratio of field measurement and Tier1 emission estimate were investigated. Since the total catch of coastal fish was relatively small, the emission per unit catch in coastal fisheries was four to eight times larger. The results of this study could be used to determine the baseline data for responding to changes in fisheries environment and reducing greenhouse gas emission.

• The Journal of Fisheries Business Administration
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• v.53 no.3
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• pp.17-26
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• 2022

This study attempted to estimate the amount of expenditure per capita of visitors to the Mongsanpo fishing village tourism festival, and quantitatively measure how much the festival contributes to the local and national economy through input-output model. The analysis data used 302 questionnaires, excluding missing questionnaires, surveyed on festival visitors from April 21 to May 7, 2018, during the 9th Mongsanpo port webfoot octopus and seafood festival. The main results of this study can be summarized as follows. First, analyzing the average expenditure per person of festival visitors, it shows that the average one-person festival visitor consumes KRW 129,519: entertainment costs KRW 5,672 (4.4%), accommodation costs KRW 16,860 (13.0%), food costs KRW 74,791 (57.7%), transportation costs KRW 21,646 (16.7%), shopping costs KRW 6,788 (5.2%), and other costs KRW 3,762 (2.9%). Among the expenditures of festival visitors, the proportion of food expenses was the highest, and transportation costs and accommodation costs were in order. Second, based on the actual expenses spent by visitors at the fishing village tourism festival, the direct economic effect of the Mongsanpo fishing village festival was estimated be approximately KRW 14.8 billion. Third, as a direct and indirect economic impact effect of the Mongsanpo fishing village tourism festival in 2018, the amount of production induced in the local and national economies was estimated at KRW 33.3 billion, and the amount of value-added inducement was estimated at 11.3 billion won, and employment inducement reached 272 people, which is considered to contribute greatly to the national economy. This study quantitatively analyzes and provides the extent to which the fishing village tourism festival using local specialized fisheries directly or indirectly contribute to the local and national economy. Thus, it is expected to serve as useful information by providing basic information on business feasibility required for budgeting for local fishing tourism festivals.

• Microbiology and Biotechnology Letters
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• v.9 no.4
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• pp.253-261
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• 1981

Fermented foods available in Korea may be classified into four groups, namely, fermented soybean products, fermented cereal products, fermented vegetable products, and fermented fishery products based on raw materials used. The representative fermented foods based on soybean are Kanjang(soysauce), Doenjang(fermented soybean pastes), and Kochujang(red pepper added-fermented soybean paste). Such fermented products are made using Meju(functioning as a starter and prepared by fermentation of steamed soybean mash) as an essential ingredient, and used widely as a soup base and/or in seasoning side-dishes for everyday meals year around. Excepting Sikhae, all fermented products based on rice and other cereal grains are of alcoholic nature. Takju (Makgeolli) used to be made using rice as the major raw material, however, mainly due to the shortage of rice in recent years, other cereals, such as, barely, corn, and wheat flours are also used to replace rice today. Owing to such changes in the raw materials. the popularity of Takju has been somewhat reduced, yet it is still widely consumed in rural areas. Although Chungju is a popular rice wine with superior qualify over Takju, the amount consumed is considerably limited. The highest qualify rice wine, Bupju, in particular, is made by a low temperature fermentation using glutinous rice. Kimchi is an unique fermented vegetable product of long tradition in Korea. Although it was for consumption mainly in winter season serving as a source of vitamins, today it is widely used throughout the year. Except Kkakdugi and Dongchimi, all of the fermented vegetable products contain salted Korean cabbage as an essential item, while they abound in varieties depending on material composition and methods of processing, and also on seasons and localities Next to Kimchi in this category is Kkakdugi made of raddish in popularity and quantity consumed. The four groups of fermented food products described above are reviewed in some detail and evaluated in terms of their nutritional significances, processes and microorganisms involved. and their commercial potentials. Jeotkal (or Jeot) is a name given to all fermented products of fishery origin. A number of Jeot can be prepared by adding salt and allowing fermentation to the raw materials such as shrimp, anchovy octopus, clam, oyster, etc.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.19 no.2
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• pp.118-126
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• 1986

Vibrio vulnificus is a recently recognized halophilic organism that nay cause serious human infections. Patients infected with V. vulnificus often have a history of exposure to the sea, suggesting that the organism may be common inhabitant of marine environment. The purpose of this experiment is to investigate the distribution and bacteriological characteristics of V. vulnificus. The strain used in this experiment was isolated from sea water and sea products such as common octopus (Octopus variabilis), ark shell (Anadara broughtonii), blue crab (Ericheir japonica), and sea squirt (Synthia roretzi) collected in Pusan area from July to October in 1985. V. vulnificus was frequently isolated in August when temperature of sea water was around $26^{\circ}C$ and rarely isolated in October when temperature of sea water was around $18.5^{\circ}C$. The distinctive biochemical characteristics of V. vulnificus were ONPG hydrolysis positive and fermented lactose and not grown in peptone water contained $8\%$ NaCl. The optical density at 660 nm of the growth of V. vulnificus was reached maximum level after 8 hours of culture at $35^{\circ}C$ in brain heart infusion broth but that of V. vulnificus was little increased at $15^{\circ}C$ for 14 hours. Optimum temperature and pH for the growth of V. vulnificus were around $35^{\circ}C$ and 8.0. The specific growth rate and the generation time of V. vulnificus isolated from the samples were $1.21\;hr^{-1}$, 34 min at $35^{\circ}C$ and $0.61\;hr^{-1}$, 69 min at $25^{\circ}C$, respectively. V. vulnificus did not grow on eosin-methylene-blue agar, salmonella-shigella agar, deoxycholate agar but grew well on Endo agar, xylose-lysine-deoxycholate agar and hektoen enteric agar. On Endo agar, the colonies of V. vulnificus were red and achieved a diameter of 2 to 4 mm as a feature enabling differentiation of V. vulnificus from other Vibrio spp. V. vulnificus grow well on TCBS agar forming green colonies. V. vulnificus refrigerated at $4^{\circ}C$ exhibited a linear decline of its viablity as 1 log cycle in every 16 hours storage, while V. vulnificus freezed at $-18^{\circ}C$ almost became extinct.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.12
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• pp.1771-1777
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• 2012

This study was conducted to investigate the physicochemical characteristics of seafood added kimchi (SAK) during fermentation and its sensory properties. Korean cabbage kimchi (KCK) and four different SAKs were prepared and stored at $5^{\circ}C$ for eight weeks. The SAKs contained pre-treated octopus, squid, abalone, and webfoot octopus added at 12% (w/w) to the brined Korean cabbage. The fermentation patterns of SAKs were similar to those of KCK, indicating that the SAKs followed a typical fermentation process. Comparison of the physicochemical characteristics of SAKs with KCK revealed that the pH and acidity of SAKs was higher. The maximum concentrations of Lactobacillus spp. and Leuconostoc spp. for SAKs ranged from 8.31~8.85 and 7.60~8.14 log CFU/mL, respectively, which were higher than those for KCK. Therefore, the production of organic acids by microorganisms was greater in SAKs, which explained the higher acidities of the SAKs. Nitrogenous compounds hydrolyzed during fermentation, as well as reducing sugars and other nutritious compounds in SAKs might provide a good medium for lactic acid bacterial growth. Sensory evaluation was carried out using optimally ripened kimchi (pH $4.3{\pm}0.1$, acidity $0.7{\pm}0.1$), and the scores for sour taste, sour smell, and carbonated taste were significantly lower for SAKs than KCK. In the preference test, texture and overall acceptability were significantly higher for SAKs than KCK. Significant differences were not observed among SAKs upon subjective and preference evaluations. In conclusion, the fermentation patterns of SAKs were normal, regardless of seafood sources, and their sensory characteristics were comparable to or superior than those of KCK due to free amino acids, nitrogenous compounds produced during the fermentation, and reducing sugar present in the seafood.