• 한국수산과학회지
• /
• 제49권2호
• /
• pp.101-108
• /
• 2016

We investigated changes in the physiochemical quality of sailfin sandfish sauces fermented with two kojis during long-term storage at room temperature. Four fish sauces, including a control, were prepared by salt-fermentation with soybean koji (S-koji) or rice koji (R-koji) after autolysis. During storage, for 12 months, the color and levels of amino acids, total volatile base nitrogen (T-VBN) and organic acids but not moisture, salt or total nitrogen levels or pH differed markedly according to fish sauce type. The total nitrogen level was highest in S-koji, but there was no difference in the rate of increase in amino acid levels among the four fish sauces during storage. The T-VBN, of autolysis and S-koji were significantly higher than those of the control and R-koji during the entire storage period (P<0.05). The initial organic acid level did not differ among the four fish sauces, whereas it was notably higher in R-koji than in the other sauces at the end of storage. Hunter L, a and b values decreased in all fish sauces with increasing storage time. In conclusion, soybean koji may enhance the levels of nitrogen compounds as well as T-VBN in fish sauce, while rice koji reduced the formation of excess T-VBN and increased organic acid levels during storage at room temperature.

• Fisheries and Aquatic Sciences
• /
• 제10권4호
• /
• pp.179-185
• /
• 2007

Understanding dietary habits is one of the most important factors in studying food webs and other ecological processes. Here we designed universal primers to amplify portions of the 18S and 28S rDNA sequences to examine gut contents using PCR techniques. The gut contents of sailfin sandfish (Arctoscopus japonicus) and pacific squid (Todarodes pacificus) were examined. In total, 11 families of prey were identified with 18S and 28S rDNA using the universal primers. The DNA sequence data indicated that the primer sets successfully amplified a wide spectrum of species and represented gut contents in a relatively convenient way. We found that information in the NCBI database was not yet sufficient to discriminate the species we isolated. In addition, technology for the separation of heterogeneous PCR products and better resolution and quantification protocols would help increase data accuracy.

• 한국어류학회지
• /
• 제34권2호
• /
• pp.113-118
• /
• 2022

이번 연구에 사용된 도루묵은 2020년 1월부터 2021년 12월까지 우리나라 동해에서 동해구외끌이저인망과 연안자망 어업을 통해 총 781개체를 채집하였다. 채집된 도루묵의 전장범위는 14.8~25.4 cm였다. 도루묵의 가장 중요한 먹이생물은 54.7%의 상대중요도지수비를 나타낸 단각류였으며, 그 다음으로는 각각 33.7%와 11.6%를 차지한 두족류와 난바다곤쟁이류였다. 그외 게류, 새우류, 어류, 갯지렁이류가 출현하였으나 그 양은 매우 적었다. 계절별 위내용물 조성을 살펴본 결과, 모든 계절에 단각류를 주로 섭식하였으며, 여름철에 두족류의 섭식비율이 가장 높았으며, 봄철에 난바다곤쟁이류의 비율이 가장 높았다. 크기군별 위내용물 조성을 살펴본 결과, 도루묵은 모든 크기군에서 단각류가 가장 중요한 먹이생물이었으며, 성장함에 따라 단각류와 난바다곤쟁이류의 비율은 감소하고 두족류의 비율은 증가하는 경향이 관찰되었다. 개체당 평균먹이생물 개체수는 유의한 차이를 보이지 않은 반면, 중량은 크기군이 증가함에 따라 증가하는 경향이 관찰되었다.

• 수산해양기술연구
• /
• 제55권4호
• /
• pp.320-326
• /
• 2019

The diet composition of Arctoscopus japonicus was studied using 448 specimens collected in the coastal waters of East Sea, Korea. The size of the specimens ranged from 6.2-25.3 cm in total length (TL). A. japonicus were fed mainly on amphipods that constituted 76.1% in IRI. Euphausiids were the second largest prey component. The diets also include small quantities of crabs, copepods, mysids, cephalopods, monogeneans, and fishes. A. japonicus showed ontogenetic changes in feeding habits. Smaller individuals (6-10 cm, TL) fed mainly on amphipods. The proportion of amphipods decreased as body size increased, whereas the consumption of euphausiids gradually increased (10-14 cm, TL). As the body size more increased, the proportion of amphipods increased whereas euphausiids decreased (14-26 cm, TL).

• 한국수산과학회지
• /
• 제36권4호
• /
• pp.389-401
• /
• 2003

The changes in structure and abundance of taxon or species groups in the East Sea ecosystem were compared between pre- and post-Climatic Regime Shift (CRS) occurred in the mid 1970s using an ECOPATH model. Although the East Sea ecosystem consisted of primary producers, primary consumers, secondary consumers and terminal consumers most species groups were classified as secondary consumers. The mean trophic level between pre- and post-CRS increased from 3.09 during the pre-CRS period to 3.28 during the post-CRS period. Total biomass of the species groups in the East Sea ecosystem increased by $9\%$ due to the CRS, and total catch increased by $48\%.$ The most significant differences between pre- and post-CRS models occurred at the mid/high trophic levels occupied by fishes and cephalopods. Relative contribution of the different species groups to the total energy flow was calculated for the trophic level III. As a result, the status by the dominant species in the East Sea ecosystem shifted from cephalopods to walleye pollock due to the CRS. Relative contribution of 5 species, which were commercially important, such as Pacific saury, Pacific sardine, filefish, walleye pollock and sandfish in trophic level III, were also changed due to the CRS. Finally, the CRS turned out to cause large variations in biomass and catch of fisheries resources as well as the status and role of the major species.

• 한국수산과학회지
• /
• 제48권4호
• /
• pp.529-541
• /
• 2015

We examined the species composition and community structure of demersal fish in the middle and southern coastal waters of the East Sea of Korea by surveying a commercial Danish seine fishery from 2010 to 2013. We considered the waters north of $37^{\circ}N$ as middle and those south of $37^{\circ}N$ as southern waters. A total of 79 demersal fish species belonging to 18 families were collected. Of these, 59 species (77.6%) inhabited only the East Sea as opposed to the West and South Seas of Korea, and most were resident species. The species and biomass were similar between the two portions of the study area. The sandfish Arctoscopus japonicus (78.0%) and the blackfin flounder Glyptocephalus stelleri (65.1%) were the most common species and accounted for the most biomass in the middle and southern waters, respectively. Fish were most abundant at shallow depths (50-100 m) in the middle portion of the East Sea. Using a cluster analysis, we divided the species composition and community structure at the sampling stations into three groups: middle portion (group A), deep area of the southern portion (group B), and shallow areas of the southern portion (group C). A. japonicas and G. stelleri were dominant in groups A and B, while G. stelleri and Clupea pallasii were dominant in group C.

• 한국수산과학회지
• /
• 제50권1호
• /
• pp.65-76
• /
• 2017

Since the late 1990s, walleye pollock Gadus chalcogrammus fisheries in Korean waters have been considered collapsed. Although many fisheries scientists suspect that the collapse might have been triggered by overexploitation of juvenile pollock or environmental changes, such conjectures have been neither tested nor investigated, partially because of limited data on the population. There has been no survey of the population, and the ages of fish in fishery catch have rarely been identified. Instead, fishery catch data from 1975-1997 included information about two life stages, 'juveniles and adults,' and data on catch-per-unit-effort (CPUE) during 1963-2007 and those on fish length and weight during 1965-2003 had been sporadically collected from commercial fisheries. To test hypotheses about the collapse of the pollock fisheries, we used a statistical linear model with juvenile CPUE as the response variable, and abiotic (e.g., water temperatures) and biotic factors [e.g., adult pollock, flatfishes (Pleuronectidae sp.), and sandfish (Arctoscopus japonicus) CPUEs] as the explanatory variables. The model results indicated that depletion of the pollock population was associated with both biotic (adult pollock and flatfishes abundance) and abiotic factors (mid-water temperatures in February and October). We further interpreted the results from ecological and biological perspectives, suggesting possible mechanisms.

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

• 한국수산과학회지
• /
• 제56권2호
• /
• pp.151-161
• /
• 2023

This study examined the nutritional characteristics of commercial Sik-hae (CS). The proximate composition per 100 g of CS: 12.7±3.8 g crude protein, 4.4±1.0 g crude lipid, and 6.0±1.2 ash. The total amino acid content range and average per 100 g of CS were 5.65-16.32 g and 11.69±3.76 g, respectively, and the major amino acids were aspartic acid and glutamic acid in all products. The major fatty acids of CS were 16:0 (all products), 18:1n-9 [8 types, flounder sik-hae (FS, all products), sandfish sik-hae (SS), anchovy sik-hae (AS) and black edged sculpin sik-hae (BESS)], 18:2n-6 (9 types, excluding AS), 20:5n-3 (4 types, FS-1, 2, 3, 5), and 22:6 [3 types, FS-3, Alaska pollock sik-hae (APS)-1 and AS]. As a supply source of mineral, 7 types (FS-1, 2, 3, 5, SS, AS and BESS) of calcium, 9 types [FS (all products), APS-1, SS, AS and BESS] of phosphorus, 6 types (FS-1, 3, 5, APS-1, SS and AS) of magnesium and 5 types (FS-1, 4, APS-2, SS and AS) of iron were expected.

• 한국수산과학회지
• /
• 제56권4호
• /
• pp.494-504
• /
• 2023

Sik-hae is a traditional and well-liked salt-fermented seafood with a low salt concentration in Korea. However, it is challenging to find data on market degradation. This study was conducted to investigate sensual characteristics, such as taste, odor and color, of 10 types of commercial Sik-haes [flounder (5 type), Alaska pollock (2 type), black edged sculpin, anchovy, and sandfish] as basic data for developing new products. The salinities of the commercial Sik-haes were significantly difference in the range of 3.0-6.7%. The pH and total acidity of 10 types of commercial Sik-haes were 4.45-5.24 and 0.84-1.46 g/100 g, respectively. The amino acid nitrogen and free amino acid contents, and total taste value were 72.0-333.0 mg/100 g, 425.6-1,726.4 mg/100 g and 17.0-115.9, respectively. According to the taste value, the major taste-related amino acids were aspartic acid and glutamic acid. Volatile basic nitrogen content and Hunter redness value of commercial Sik-haes were 24.5-80.9 mg/100 g and 10.9-28.5, respectively. However, food-grade additives, such as citric acid and monosodium, are occasionally used in commercial Sik-haes to achieve a lower pH or enhance flavor and aroma.