• 한국수산학회:학술대회논문집
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• 2005.05a
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• pp.91-92
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• 2005

• Proceedings of the Korean Society of Life Science Conference
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• 2001.09a
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• pp.95-95
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• 2001

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.35 no.3
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• pp.243-249
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• 1999

Specificity of catches has been analyzed to japanese tuna purse seine A principle component analysis was used to improve the efficiency of fishing and increase sustainable production and productivity of Korean tuna purse seine.The result are as follows;From the principal component analysis of the fish catches, the first principal component(Z1) to promote principal component score was skipjack Kastsuwonus Pelamis, LINNAEUS and yellowfin tuna Thunnus Albacares, BONNATERRE (Small : smaller than 10kg) and proportion was 86.8% of total. The second principal component(Z2) to increase principal component score was yellowfin tuna (Large : larger than 10kg) and proportion was 9.5%.On the other hand, fish operating that have caught skipjack and yellowfin tuna (Small and Larger) was not so much. Fish catches for one species raised volume of the catches while catches for multi-species decreased it since principal composition score for one species and both species together has been increased.Fish school could be divided into three groups of schools each of which was associated with drift objects, payaho and ship, school associated with shark, whale and porpoise and school of breezing, feeding and jumping from proportion of principal component analysis for fish catches of school types. However, the biological pattern is different among school associated with ship, payaho and school associated with drift objects for analysis eigen vector. School associated with ship, payaho and school associated with drifting object associated is judged as school which be assembled to vessel and drifted log temporary.

• Fisheries and Aquatic Sciences
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• v.11 no.2
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• pp.113-123
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• 2008

We modeled fish school movements as a capture process in relation to the purse seine method using the three steps of the stimulus-response process (i.e., input stimuli, central decision-making and output reaction). Input stimuli of the model were categorized as either physical stimuli such as visual stimulus, sound stimulus, water flow, and weather or as biological stimuli such as species and size, swimming performance, sensual sensitivity, and presence of prey or predators. The output process determining the spatial orientation of the fish school for 3-D movements was based on swimming speed and angular change in the fish response, and these movements were animated as the relative geometry between the fish school and the purse seine. Simulations were carried out for skipjack tuna (Katsuwonus pelamis) schools reacting to a pelagic purse seine in the southwest Pacific Ocean. Simulation results showed that escape ratios varied from 20 to 70% by the relevant ranges in the stimulus-response thresholds, swimming speeds, and angular changes of fish schools were similar to those observed in the field. Therefore, with knowledge of relevant parameters, this model can be used to predict capture and escape probabilities of purse seine operations for different fish species or conditions.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.24 no.2
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• pp.123-129
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• 1991

The skipjack and Alaska pollack meat were packed in square No. 3B can, and thermally processed at $121.1^{\cir}C$ so far as to reach Fo values of 5, 10 and 20, respectively. Also the another samples which were heated at $98^{\cir}C$ for 30 minutes were prepared. We have examined the changes of nitrogenous extractives and texture by thermal processing at high temperature in both fish meats. Moisture contents of both fish meats decreased slightly with the increasing of Fo values. When the samples were heated at $98^{\cir}C$ and $121.1^{\cir}C$, pH and VBN contents increased markedly in both fish meats; increasing ratio of pH and VBN contents in skipjack meat was larger than those of Alaska pollack meat. Histamine were detected in concentration of 6.1mg/100g, 0.1mg/100g in raw skipjack and Alaska pollack meat, 8.2mg/100g, 0.1mg/100g in Fo 20 samples of these fish meats, respectively. The contents of total free amino acids in skipjack and Alaska polack meat were 984.8mg/100g, 282.3mg/100g, and these total contents decreased slightly with increasing of Fo values. Little changes were observed in free amino acid composition, but only His, Tau, Ala in skipjack meat and Tau in Alaska pollack meat decreased significantly by heat treatment. Also the degredation of IMP were Proceeded during Preparation and heat treatment of samples, and TMAO changed into TMA almost equivalently. In changes of textures, as compared with heating of 98t for 30 minutes; Fo 5 heat treatment became more softened these fish meats.

• Korean Journal of Food Science and Technology
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• v.28 no.4
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• pp.696-701
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• 1996

For effective utilization of skipjack (Katsuwonus pelamis) cooking juice (SCJ), the SCJ was hydrolyzed with 0.5% neutrase at $50^{\circ}C$ for 1 hr, and the degree of hydrolysis was estimated to be 66.0% at this reaction condition. The hydrolysate was treated with charcoal and filtered under reduced pressure. The extract powder was prepared from the filtrate in a spray-dryer. The major free amino acids of the extract Powder were taurine (526.3 mg/100 g), glutamic acid (375.8 mg/100 g), phenylalanine (315.9 mg/100 g), and alanine (283.6 mg/100 g), and their content accounted for 55.4% of the total free amino acids (2,711.5 mg/100 g). Among the nucleotides and their related compounds, inosine was the major component with 76.29 mole/g. The content of betaine-N, total ceatinine-N, TMAO-N, and TMA-N were 72.2, 51.2, 10.3, and 6.9 mg/100 g, respectively. From the omission test, it was concluded that the major taste compounds of the extract powder were believed to be free amino acids such as glutamic acid and alanine. Organic acids and nucleotides and their related compounds acted an auxiliary role in the taste of the extract powder.

• Korean Journal of Food Science and Technology
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• v.24 no.1
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• pp.86-91
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• 1992

To develop an effective utilization method of skipjack tuna viscera, fish meal by an improved fermentation method(FFMA) was prepared by fermentation of the solid materials separated from autoclaved viscera with Aspergillus oryzae for 72 hours and by adding the concentrated soluble extracts separated from autoclaved viscera to the fermenting solid materials during fermentation, and FFMA fish meal was compared with the fish meals prepared by Kato mathod(FFMN) and conventional nonfermenting method(NFM). FFMN fish meal was prepared by fermenting the solid materials separated from autoclaved viscera with Aspergillus oryzae for 17 hours without adding the soluble extract. The extracts from FFMA fish meal(FFMA-E) and raw viscera(RM-E) were also prepared respectively after digestion with proteases obtained from Bacillus subtilis and Aspergillus oryzae and compared with each other on the contents of free amino acids. The peroxide values decreased greatly in contents of $Vitamin\;B_{1},\;B_{2}\;and\;C$ significantly increased in FFMA fish meal compared with those of other fish meals. The total free amino acid content of FFMA-E was significantly higher then that of RM-E. The total free essential amino acid content also greatly increased in FFMA-E in which threonine, methionine and lysine showed remarkable increments. Almost all individual nonessential amino acids were higher in FFMA-E then in RM-E. The content of taurine, a nonprotein amino acid, greatly increased compared with other nonprotein amino acids in both extracts.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.51 no.3
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• pp.230-237
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• 2018

This study investigated the food and nutritional characteristics of alkaline-insoluble fractions (AIFs) recovered from bastard halibut Paralichthys olivaceus (BH) and skipjack tuna Katsuwonus pelamis (ST) roes using the alkaline solubilization. The moisture content of AIFs ranged from 4.8% to 12.8%, and ST provided significantly better yields (9.5 for STAIF-11 and 7.1 g/100 g roe for STAIF-12) than did BH (P<0.05). The protein content of AIFs ranged from 71.7% to 79.2%, with the highest level yielded by STAIF-11 (6.8 g/100 g roe). The crude fat content of AIFs was 10.9-14.3% and the mineral content was 0.7-3.4%. The major mineral components of AIFs were sulfur, sodium, potassium, and phosphorus. Color values showed that BHAIFs were significantly brighter than STAIFs. Total contents of essential amino acids were significantly higher in STAIFs (47.5-49.5%) than in BHAIFs. The major essential amino acids found in AIFs from both sources were Val, Leu, Lys, and Arg. Therefore, AIFs were significantly superior to whole BH roe in terms of physicochemical and nutritional status, and we identified species-specific differences between BH and ST. Protein is a major component of AIFs recovered from fish roes, which suggests that they have potential for use as a protein source.

• Korean Journal of Food Science and Technology
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• v.27 no.2
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• pp.141-146
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• 1995

For the effective utilization of skipjack tuna viscera, a study was carried out to investigate the applicability of viscera protein hydrolysate (VPH) as a protein supplement in the processing of imitation sauce and bread. The optimum extraction and hydrolyzation conditions for the production of viscera protein concentrate (VPC) and viscera protein hydrolysate (VPH) were determined. Boiled viscera could be extracted by ethyl alcohol without significant deterioration as a raw material for the further processing. High quality of VPH could be obtained by hydrolysis with 1% pepsin under its optimum condition $(pH\;1.65,\;37^{\circ}C)$. The solubilities of VPC and VPH were 40% and 90%, respectively, and the essential amino acid contents in two products were 48.7% and 63.2%, respectively. Especially, the content of taurine, a physiologically important amino acid, was 9.4% in VPH. In experimental preparations of imitation sauce and bread, panel test showed that the supplementation of 10% of VPH in imitation sauce and $3{\sim}5%$ of VPH in bread was well accepted in sensory characteristics such as color, flavor, taste and texture.

• Proceedings of the Korea Institutes of Information Security and Cryptology Conference
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• 2002.11a
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• pp.564-568
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• 2002

정보보호 평가는 크게 시스템 평가인 CC평가와 암호모듈 평가인 CMVP평가고 나눌 수 있다. 본 논문은 암호모듈 평가 방법으로 북미 CMVP의 3가지 블록 알고리즘시험방법인 KAT(Known Answer Test), MCT(Monte Calro Test), MMT(Multi-block Message Test)를 JAVA환경에 적용하여 시범 구현하였다. 대상 알고리즘은 CMVP의 4가지 블록 알고리즘(DES, TDES, AES, Skipjack)을, 테스트 방법으로 MOVS, TMOVS, AESAVS를 선정하여 FIPS표준을 적용하였다. 구현 환경으로는 JCA기반의 Cryptix를 채택하여 CMVP의 블록 암호 알고리즘 테스트 시스템 중 일부를 구현하였다.