• Journal of the Korea Institute of Information and Communication Engineering
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• v.15 no.3
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• pp.740-746
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• 2011

The variations of catch of anchovy and saury due to oceanic climate change in the Korean Seas were studied. This study area was $31^{\circ}{\sim}38^{\circ}$ N and $124^{\circ}{\sim}132^{\circ}$ E. And data (seawater temperature, salinity, dissolved oxygen) is used from NFRDI (National Fisheries Research and Development Institute) and SST (Sea Surface temperature) obtained to satellite images (NOAA/AVHRR) during 2000 to 2009. The spatial characteristics are analyzed by GIS (Geographic Information System). The results showed that the average of seawater temperature in the depth of 20m increased $1.45^{\circ}C$ in the South Sea and $0.83^{\circ}C$ in the East Sea, respectively. The maximal catch of anchovy was highest in summer (July~September) and winter (December~March), respectively, in compared with spring (April~June). Catch of anchovy has increased since 2000. The maximal catch of saury was highest in spring (May~June), in compared with spring (August~September). The increment of seawater temperature contributed to increase the catch of anchovy, but catch of saury was decrease in the same times.

• The Korean Journal of Food And Nutrition
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• v.21 no.4
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• pp.477-484
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• 2008

The Pacific saury, Cololabis saira Kwamaegi, is a traditional local food of the Eastern sea area, centered around Pohang. It is well-recognized as being both tasty and nutritious. Nevertheless, bacterial contamination, excessive dryness, and compositional changes render this fish edible only during the winter months. Thus, to improve its storage capabilities, this study assessed the effects of storage material, type, temperature, and duration on compositional changes in Kwamaegi. The assessed samples were Kwamaegi which had been naturally dried for 15 days. The storage materials included an A-film, a self- developed multi-film made of polyethylene, polyamide, EVOH, and polyethylene, and a B-film made of polyethylene, nylon, polyethylene, nylon, and polyethylene. The B films were utilized after pressing and lamination. The storage types included one whole fish(1G), or 2 divided fish(2G), to increase eating convenience. The 2G type was the muscle portion divided vertically after discarding the jowl, skin, and internal organs. The storage temperatures were 0, -15 and $-30^{\circ}C$, and the storage durations were 2, 4, and 6 months. Among the lipid rancidities, acid value and peroxide value showed the highest level of initial rancidity at a storage temperature of $0^{\circ}C$ for 2 months. We noted no significant differences between storage materials. The lower the storage temperatures, the less acid and peroxide were generated. Between the storage types, 1G evidenced lower less acid values than 2G. The TBA values revealed a dramatic increase at a storage temperature of $0^{\circ}C$ for 2 months, whereas this rapid progress was not observed at storage temperatures of -15 and $-30^{\circ}C$. Along with the acid value and peroxide value, the samples stored at 0, -15 and $-30^{\circ}C$ evidenced significantly lower TBA values. The B-film evidenced a slightly lower TBA value than was observed in the A-film, but no significant differences were observed.

• Korean journal of food and cookery science
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• v.31 no.4
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• pp.465-476
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• 2015

The purpose of this study was to develop sodium reduced foods for 10 representative high sodium foods often served in the food service industry, and to conduct sensory evaluation on the foods. The foods are kimchi, cucumber salad, banquet noodle, seaweed soup, ahuk soup, pork kimchi stew, red pepper paste pork chops, beef bulgogi, grilled mackerel and saury stew selected based on data from the 2010 national health and nutrition examination survey. The sodium contents of chinese cabbage kimchi were 688.1 mg in the control, 587.3 mg in the 15% reduced sodium sample group (level 1), and 486.5 mg in the 30% reduced sodium sample group (level 2). The corresponding sodium contents of cucumber salad were 406.4 mg, 345.5 mg, and 284.6 mg. The sodium contents of banquet noodle were 1080.2 mg, 912.2 mg, and 765.8 mg, respectively. The sodium contents of seaweed soup were 459.4 mg, 392.1 mg, and 333.0 mg, respectively. The sodium contents of ahuk soup were 615.3 mg, 534.9 mg, and 434.4 mg respectively. The sodium contents of pork kimchi stew were 1156.2 mg, 988.3 mg, and 820.2 mg respectively. The sodium contents of grilled mackerel were 624.6 mg, 557.4 mg, and 456.9 mg respectively. The sodium contents of red pepper paste pork chops were 723.7 mg, 615.0 mg, and 505.3 mg, respectively. The sodium contents of beef bulgogi were 678.3 mg, 561.9 mg, and 473.3 mg, respectively. The sodium contents of saury stew were 676.0 mg, 574.6 mg, and 470.9 mg respectively. Sensory evaluation was conducted with a total of 30 samples consisting of 10 control food groups, 15%, and 30% reduced sodium food groups. Results showed sodium reduction up to level 1 or 2 in chinese cabbage kimchi, cucumber salad, pork kimchi stew, red pepper paste pork chops, beef bulgogi, grilled mackerel and saury stew. However, the soups and noodles showed significant differences between the control and the 15% reduced sodium (level 1) food groups, specifically in banquet noodle, seaweed soup, ahuk soup.

• The Korean Journal of Food And Nutrition
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• v.21 no.2
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• pp.165-175
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• 2008

Pacific saury, Cololabis saira kwamaegi, is a traditional local food of the Eastern sea area centering around Pohang. It is well-recognized as being both tasty and nutritious. Nevertheless, bacterial contamination, excessive dryness, and compositional changes have made it edible only during the winter months. Therefore, to improve its storage, this study examined the effects of storage material, type, temperature, and duration on compositional changes in kwamaegi. The studied samples were kwamaegis that had been dried naturally for 15 days. The storage materials included an A-film, a self-developed multi-film made of polyethylene, polyamide, EVOH, and polyethylene; as well as a B-film made of polyethylene, nylon, polyethylene, nylon and polyethylene. The B films were used after pressing and laminating. The storage types included one whole fish(1G), or 2 divided fish(2G), to increase eating convenience. The 2G type was the muscle portion divided vertically after discarding the jowl, skin, and internal organs. The storage temperatures were $0^{\circ}C$, $-15^{\circ}C$, and $-30^{\circ}C$, and the storage durations were 2, 4, and 6 months. Pathogenic bacteria and rheology were measured to observe general compositional changes. The whole kwamaegi showed a total cell number of $1,565{\pm}112$ CFU/100 g flesh, while the divided Kwamaegi showed significantly greater bacterial numbers at $2,031{\pm}145$ CFU/100 g flesh. Psychrophils and halophils increased significantly while coliform were not found; the number of mesophils also increased, but not significantly. There were no significant cell number variations between the A-film and B-film. At $0^{\circ}C$, both the A-and B-films resulted in cell numbers of $115{\sim}212$ CFU/100 g flesh, revealing just $7.3{\sim}10.4%$ of the initial storage levels. Overall, there were no significant differences between the storage materials. Generally, as the storage temperature and duration increased, the moisture content of the kwamaegi decreased. Also, as storage duration and temperature increased, crude protein and crude lipid contents increased; in addition, they increased proportionally as the moisture content of the fish decreased. There were no significant differences in crude ash content with respect to the storage materials, storage temperatures, or storage durations. Finally, there were no significant differences between the kwamaegi samples naturally dried for 15 days and those stored in the B-film vacuum storage for 6 months for strength, hardness, cohesiveness, springiness, gumminess, and water activity.

• Journal of Ecology and Environment
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• v.35 no.1
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• pp.15-25
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• 2012

Time series of ocean climate indices and catch records were used to identify the alternation patterns of pelagic fish populations in relation to climate regime shifts. During 1910-2008, an orderly alternation of dominant pelagic fish groups was observed in the Tsushima Warm Current (TWC; Yellow Sea-East China Sea-East Sea/Japan Sea) and Kuroshio-Oyashio Current (KOC; Northwestern Pacific) regions. After the collapse of herring fishery in the late 1920s, the sardine (A group) dominated in the 1930s, 3 other species (C group; Pacific saury, jack mackerel, and anchovy) dominated in the 1950s-1960s, chub mackerel (B group) dominated in the 1970s, and then sardine (A group) dominated again during cool regime in the 1980s. As sardine biomass decreased in association with the climate regime shift that occurred in the late 1980s, catches of C group immediately increased after the regime shift and remained at high levels during warm regime in the 1990s. Alternations of dominant fish groups occurred 6 times between 1910 and 2008. The dominant period of the 7 species lasted for 10-20 years. The catch of Pacific sardine in the TWC and KOC regions showed a negative correlation with the catch of the other 5 species (Pacific herring, anchovy, jack mackerel, Pacific saury, and common squid), suggesting that the abundance of the 5 species is strongly affected by the abundance of Pacific sardine in relation to the climate regime shifts. The total catch level of the 7 species in the KOC region was generally higher than that in the TWC region before 1991 but was lower after 1992, suggesting that the fish populations in the Pacific side are shifted to the TWC region by zonal oscillation of the oceanic conditions in relation to the climate regime shift in the late 1980s.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.42 no.5
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• pp.403-410
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• 2009

This study was conducted to investigate the hygienic quality of commercial Kwamegi, a Korean traditional food, made from semi-dried Pacific saury. The hygienic qualities of 10 Kwamegi samples were examined from the 15 commercially available types. Samples with code 3, 4, 6, 11 and 12 were acceptable based on criteria suggested by Ministry for Food, Agriculture, Forestry and Fisheries (i.e. moisture below 50%, total mercury below 0.5 ppm, lead below 2.0 ppm, viable cells below $1.0{\times}10^5$ CFU/g and coliform count below $1.0{\times}10^3$ MPN/100g. Peroxide value of commercial Kwamegi ranged from 15.3-104.1 meq/kg. Agmatine sulfate, cadaverine, histamine, tyramine, spermidine, dopamine and spermine were found in all of the 15 commercially available Kwamegi, while tryptamine and 2-phenylethylamine were not detected. Putrescine dihydrochloride was only detected in 7 samples. The histamine content of commercial Kwamegi ranged from 33-124mg/kg, which is believed to be an acceptable limit according to guidelines from other countries. Cadaverine can be used as a potential index for freshness of commercial Kwamegi as there is a good correlation between volatile basic nitrogen and biogenic amine contents.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.34 no.4
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• pp.309-314
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• 2001

In order to promote the consumption of small red muscle fish, such as saury, sardine, herring, etc., a new conditioning technique to soften backbone and small bones was investigated by using kimchi seasoning ingredients and organic acids. In the conditioning process, various chemical changes were examined during 60 days at 15 days intervals, The decrease of moisture content and the increase of salt concentration in seasoned fish meat were good correlated respectively. In the dry salt conditioning, the moisture content was more rapidly decreased than wet salt conditioning. The pH of fish meat during conditioning were more slowly decreased in dry salting than in wet salting. The VBN contents were suppressed under 30 mg/100 g in dry salt conditioning during 60 days at $5^{\circ}C$. The addition of rice bran in dry salting was effective on retarding lipid oxidation because the TBA value was most effectively retarded.

• Journal of Ecology and Environment
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• v.30 no.1
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• pp.23-38
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• 2007

Based on a time series of ocean climate indices and catch records for seven pelagic fish species in the Tsushima Warm Current (TWC) and Kuroshio-Oyashio Current (KOC) regions from 1910 to 2004, we detected regional synchrony in the long-term fluctuations of the fish populations and identified alternation patterns of dominant species related to climate shifts. The annual catches of Pacific herring, Japanese sardines, Japanese anchovies, jack mackerel, chub mackerel, Pacific saury and common squid in the TWC region fluctuated in phase with those in the KOC region, which suggests that they were controlled by the same basin-wide climate forcing. After the collapse of the herring fishery, the alternation sequence was: sardines (1930s), Pacific saury, jack mackerel, common squid and anchovies ($1950s{\sim}1960s$), herring ($late\;1960s{\sim}early\;1970s$), chub mackerel (1970s) and then sardines (1980s). As sardine biomass decreased in the late stages of the cool regime, catch of the other four species increased immediately during the warm period of the 1990s. Regional differences in the amplitude of long-term catch fluctuations for the seven pelagic fishes could be explained by regional differences in availability, fishing techniques and activity.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.15 no.4
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• pp.317-322
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• 1982

The biting behaviors of tuna were studied based on the remains of saury (Cololabis saira), which was used as bait, in the stomach contents of tuna. The saury remains were classified into four segmental groups (A-segment: Whole fish; B-segment: anterior partion with head: C-segment: middlepart without both head and tail: D-segment : posterior part without head). The tuna stomachs were independently named and grouped into three subsamples according to bait segments remaining in the stomach. The subsamples have the extra number of the stomach-naming segments and the distributions of the bait tegments are biased from tile random distribution. The distribution of the bait segments except the extra segments are hypothetically assumed to be random, and was subjected to the chi-square test of significance. The inferred conclusions are as follows:1. Most of the tuna having the B-segment had previously taken the C and/or D-segment. 2. The catchability of the yellowfin tuna having the B-segment seems higher than that of the fish having the A-segment in the stomach. 3. Tuna which had two or more bait heads should have taken the extra bait heads without being hooked detaching the head from the hook by biting the Posterior porting of tile bait.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.43 no.2
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• pp.100-108
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• 2010

This study was conducted to characterize the nutrion of commercial Kwamegi, a Korean traditional food made from semi-dried Pacific saury, Cololabis saira. The ratios of saturated and monoenoic fatty acids to polyenoic fatty acids in commercial Kwamegi ranged from 0.52-0.75 and 1.01-1.53, respectively. The major fatty acids in commercial Kwamegi were 16:0 (9.1-14.2%), 20:1n-9 (8.6-16.1%), 22:1n-9 (15.7-22.1%), and 22:6n-3 (11.0-18.0%). The total amino acid content of commercial Kwamegi ranged from 27.10-33.19 g/100 g. The major amino acids in commercial Kwamegi were aspartic acid (11.8-13.0%), glutamic acid (14.3-16.0%), leucine (7.8-8.5%), and lysine (7.5-9.0%), which accounted for more than 41% of the total amino acid content. The mineral content of commercial Kwamegi ranged from 0.7-4.3 mg/100 g for zinc, 279.6-466.3 mg/100 g for potassium, 41.7-128.3 mg/100 g for calcium, 38.8-77.8 mg/100 g for magnesium, and 224.3-348.4 mg/100 g for phosphorus. These results suggest that commercial Kwamegi is a superior food in terms of nutrition and health.