• 한국식품영양학회지
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• 제9권3호
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• pp.271-274
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• 1996

New drying method was tested for the Quality control for Kwamegl, dry Pacific saucy(Cololahis saira) In east coast area of Kyungbuk province, Korea. Cholesterol content of raw fish was 56% on dry basis, and decreased to 50.82 mg% rapidly the first 3 day and then, it was almost unchanged. However, the cholesterol content decreased slowly to 52.3 mg% during 15 days in new artificial drying.

• 한국식품영양과학회지
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• 제23권6호
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• pp.933-938
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• 1994

A study was amino acid contents by heating conditions of mackerel, pacific saury , yellow croaker, and brown sole investigated. In fresh fishes, total amino acid contents showed higher amount in brown sole and yellow croaker, than those of pacific saury and mackerel. The amino acid contents among the tested samples were higher Glx , leucine, lysine and arginine in order. During heating of samples the amino acid contents decreased. There appeared to be a proportional relationship of the heating temperature to decrease of amino acid. The amino acid contents of steamed samples significantly decreased than those of others. During warming and rewarming samples after storage at 4$^{\circ}C$ for 24 hours , amino acid contents slightly decreased.

• 한국어업기술학회:학술대회논문집
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• 한국어업기술학회 2001년도 추계 수산관련학회 공동학술대회발표요지집
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• pp.137-138
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• 2001

Among dark fleshed fishes, especially, Pacific saury has not well been used for processing because of its properties of weak tissue and high lipid contents. As an aspect of utilization of dark fleshed fishes effectively, therefore, application of simple and modified technique such as liquid smoking method to Pacific saury could be beneficial to fishery processing field. (omitted)

• 한국환경과학회지
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• 제12권11호
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• pp.1137-1144
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• 2003

To provide evidence that the changes in oceanic environmental conditions are useful indices for predicting stock structure and distribution of the Pacific saury (Cololabis saira), the body length compositions and catch per unit fishing effort were examined in relation to the sea surface temperature(SST) anomalies in the Tsushima Warm Current(TWC) region. The size of the fish became larger(smaller) than the average in the same size category during the season of higher SST(lower SST) as opposed to the normal SST. The year-to-year changes in body size caused by the changes in the environmental conditions led the stock to be homogeneous during the period of high stock level from the late 1950s to early 1970s and in the 1990s. The changes in body size manifested by higher(lower) occurrence rates of larger (smaller) sized groups in relation to temperature anomalies suggest that the changes in the environmental conditions affect the distribution and the structure of the stock in the TWC region. Therefore, if the SST anomaly derived from satellite data is large enough in the early spring months(Mar. or Apr.), it is possible to predict whether or not sea temperature will be favorable for large sized groups of saury at normal or slightly earlier time of commencement of the fishery in spring(Apr.∼June).

• Fisheries and Aquatic Sciences
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• 제4권4호
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• pp.246-251
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• 2001

As a series of studies on improving quality of seasoned-dried Pacific saury, fatty acid compositions and taste compounds of the seasoned-dried saury treated with liquid smoke (T2 product) were examined during storage, comparing with control (C, seasoning only). In the both samples, the major fatty acids were 22:6n-3, 16:0, 22: In-11I, 20: In-11, 18: In-9, 14:0, 20:5 n-3 and 16:1n-7. The contents of saturated fatty acids in C and T2 increased with increasing storage period, while those of polyunsaturated fatty acids decreased. After drying, the contents of 7 non-volatile organic acids contents detected in this study decreased, and the others of non-volatile organic acids, except for malic and citric acids, in both C and T2 decreased with storage period. The contents of nucleotides and their related compounds in both C and T2 decreased with increasing storage period. The content of total free amino acids in raw sample was 556.96 mg/100g and increased up to 895.77 mg/l00 g and 958.40 mg/100g in C and T2, respectively, after drying, and total contents of free amino acids in both C and T2 somewhat decreased after 60 days of storage.

• 수산해양기술연구
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• 제32권3호
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• pp.249-256
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• 1996

The saury stick - held dip net fishery of Korea in the Northwest Pacific Ocean began in 1985 with 3 vessels. Since then the fishery has grown so rapidly year by year that the number of vessels increased to 34 and the catch to 40 thousands Mff in 1993. In the present study, the monthly situation and the movement of the fishing ground for the pacific saury in the Northwest Pacific were investigated and the monthly optimum fIshing tempertures were estimated, from the relationship between the catch and the sea surface temperature. In the beginning of the fishing season, June to August, the fIshing ground is formed in the very wide range, mainly in the northward area of the front meandering, as the parcific saury migrate northward. In the main season, September to November, the ground is formed in the southward area of the front, off the east coast of Japan. Andd then, the fishing season ends in December with the ground coming near to the east coast of Japan. The monthly optimum fishing tempertures showed 11~$13^{\circ}C.$ in June to July, 13-$17^{\circ}C.$ in August to November, and 15~ $17^{\circ}C.$ in December in general. The profIles of water temperature were much different in accordance by net casting position in the fishing ground, regardless of season. So, the MLD and CPUE was analyzed to find out the relation between the water temperature and the catch. Then, it is found that the CPUE shows over 0.7Mtr/haul as the MLD 40~70m.40~70m.

• 수산해양기술연구
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• 제41권2호
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• pp.107-112
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• 2005

In order to investigate influence of moon light to the fishing of Pacific saury stick-held dip net fishery in the northwestern Pacific Ocean, casting number, catch and CPUE were analyzed between the full moon and the new moon phases. Based on analyses of data taken from 8 vessels during 1992~2002, casting numbers at the full moon phase and the new moon phase were 110.3 and 121.0 times, respectively, and the first was lower than the latter by 8.8%. Catches of the full moon phase were higher than the new moon phase by 12.5% and CPUE expressed in ton/day and ton/haul were also higher by 31.5%, 26.1% respectively.

• Fisheries and Aquatic Sciences
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• 제4권4호
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• pp.238-245
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• 2001

Optimal conditions for processing. of seasoned-dried Pacific saury treated with liquid smoke (T2) were evaluated by physicochemical and microbial experiments and sensory evaluation, comparing with control (seasoning only, C) and treatment I $(0.05\%\;Rosemary\;instead\;of\;liquid\;smoke,\;Tl)$. Two hrs of seasoning time was set, and 23 hrs of drying time was determined in all samples. Finally, T2 product was made by soaking treatments (three times of 1 sec, 8 sec and 1 sec) in $5\%$ (v/v) liquid smoke (Scansmoke PB 2110) after 30 min, 4 hrs and 22 hrs of hot-air drying, respectively. The histamine contents in 3 seasoned-dried products were in a 15.33-26.99 mg/l00g range. The water activities of 3 seasoned-dried products were 0.719-0.735 range, and the pH of T2 was lower than the others. In the comparison of POV and TBA values among products, the TBA values and POV of Tl and T2 were significantly low compared to C, and also the viable cell counts of T2 was relatively lower than those of the others. In the color values, significant changes were not found among products, and in the sensory evaluation for odor, taste and overall acceptance, T2 had relatively higher preference on the whole items.

• 한국수산과학회지
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• 제45권3호
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• pp.224-231
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• 2012

We investigated the effects of various washing methods on the quality of semi-dried Pacific saury Cololabis saira, known in Korea as Guamegi. We immersed samples for 5 min in seawater, tap water, chlorinated water (100 mg/kg), ammonia water (100 mg/kg), citric acid (0.1 M), butylated hydroxyanisole (BHA, 0.2 g/kg), or sesame oil (5 g/100 g), and then dried them in the sun for 3 days. The moisture and crude lipid contents after drying were 26.62-32.49 g/100 g and 26.40-33.01 g/100 g, respectively. The moisture content significantly decreased while the crude lipid content increased during drying. The different washing methods did not have a significant effect on the acidity, peroxide values, or levels of thiobarbituric acid or biogenic amine in Guamegi. The lightness of Guamegi during drying significantly decreased, but this decrease was not significantly different among washing methods. The degree of acceptance in a sensory evaluation was higher for Guamegi treated with sesame oil. Our results suggest that these washing methods should not be used to inhibit lipid oxidation, biogenic amine formation, or color changes in semi-dried Pacific saury, because effective components are extracted by the lipids during drying.

• 수산해양기술연구
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• 제46권2호
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• pp.165-172
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• 2010

This study was performed to estimate the swimming velocity of Pacific saury (Cololabis saira) migrated offshore Funka Bay of Hokkaido using an acoustic Doppler current profiler (OceanSurveyor, RDI, 153.6kHz) established in T/S Ushio-maru of Hokkaido University, in September 27, 2003. The ADCP's doppler shift revealed as the raw data that the maximum swimming velocity was measured 163.0cm/s, and its horizontal swimming speed and direction were $72.4{\pm}24.1\;cm/s$, $160.1^{\circ}{\pm}22.3^{\circ}$ while the surrounding current speed and direction were $19.6{\pm}8.4\;cm/s$, $328.1^{\circ}{\pm}45.3^{\circ}$. To calculate the actual swimming speed of Pacific saury in each bins, comparisons for each stratified bins must be made between the mean surrounding current velocity vectors, measured for each stratified bin, and its mean swimming velocity vectors, assumed by reference (threshold > -70dB) and 5dB margin among four beams of ADCP. As a result, the actual averaged swimming velocity was 88.6cm/s and the averaged 3-D swimming velocity was 91.3cm/s using the 3-D velocity vector, respectively.