• Title, Summary, Keyword: 꽁치

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꽁치봉수망 집어등 불빛의 수중 투과 특성

  • 조현수;김두남;조영복;이주희;김형석;양원석;안희춘
    • Proceedings of the Korean Society of Fisheries Technology Conference
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    • pp.71-74
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    • 2003
  • 주광성이 있는 어족을 밀집시켜 어획하기 위하여 사용되는 집어등은 어류 중 불빛에 유집이 잘 되는 멸치, 오징어 및 꽁치 둥을 대상으로 하는 어업에서 주로 사용된다. 어장에 분산되어 있는 어류에 집어등을 투사하면, 농밀하게 어군을 형성하게 되므로 효과적인 어획이 가능하게 된다. 본 연구에서는 꽁치봉수망 조업시 어선의 집어등에 의한 수중 환경의 변화를 구명하여 광환경이 꽁치의 어획에 미치는 영향을 분석하기 위한 기초 단계로 꽁치봉수망 어선의 집어등 수중 조도를 측정하여 꽁치가 분포하는 어획수심의 광환경을 분석하였다. (중략)

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The Biting Behavior of Tuna on Baits (다랑어의 미끼 섭취 습성)

  • PARK Sing Won
    • 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.

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꽁치봉수망어업 어획 실태와 소나 사용에 따른 어획 효과

  • 조현수;문대연;김영승;이주희;김형석
    • Proceedings of the Korean Society of Fisheries Technology Conference
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    • pp.67-70
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    • 2003
  • 우리나라는 1985년 이전에는 자망어업 등에 의해 동해안에서만 꽁치를 어획하였으나, 1985년부터 꽁치봉수망어업의 시작으로 북서태평양에서도 꽁치를 어획하게 되었다. 꽁치봉수망어업이 본격적으로 시작된 1990년 이후에는 출어선과 어획량이 증가하여 1997년의 경우30척 출어, 4만톤 어획하여 최고치를 기록하였으나, 최근에는 어획량이 감소하여 2만톤 수준을 유지하고 있다. (중략)

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Changes in Contents of Amines in the Dark-fleshed Fish Meat During Processing and Storage. 2 Formation of Dimethylamine and Trimethylamine in Salted and Dried Mackerel pike and Spanish mackerel (적색육 어류의 저장 및 가공중의 Amine류의 변화 2. 꽁치$\cdot$삼치 염장 및 건제품의 DMA와 TMA 함량)

  • PARK Yeung-Ho;CHOI Su-An;ANH Cheol-Woo;YANG Yeung-Ki
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.14 no.1
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    • pp.7-14
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    • 1981
  • Secondary amines are known as one of the precursors of nitrosamines which are potent carcinogenic compounds for human being and animals. In this study, trimethylamine and dimethylamine contents of salted, hot-air dried and sun dried samples of two commercial fishes, mackerel pike and seerfish were analyzed and quantitatively compared at three different temperature conditions. The formation of both secondary amines was more rapid at$10^{\circ}C\;and\;15^{\circ}C\;than\;at\;2^{\circ}C$. Residual amounts of trimethylamine oxide of salted samples were relatively higher than those of the other samples. Trimethylamine contents of hot-air dried mackerel pike and sun dried seerfish were relatively higher than those in the other samples, while those of salted samples were comparatively lower than those of others. Dimethylamine contents of hot-air dried samples were higher than those of the other samples, whereas those of salted samples were comparatively lower than those of the other samples.

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해황 변동에 따른 대마난류계 꽁치 자원의 구조 및 분포

  • Gong, Young;Seo, Young-Sang
    • Proceedings of the Korean Society of Fisheries Technology Conference
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    • pp.136-137
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    • 2003
  • 동중국해로부터 동해(일본해)에 분포역을 가지는 대마난류계 꽁치자원은 해황에 따라 체장계급군이 추월 회류를 하는 모델이 개발되었다(Gong et al., 1983, 1985). 한편, 이 꽁치어군의 분포 밀도 및 어획량은 동해의 동측(일본측)보다 서측(한반도측)에서 높은 이유를 생산성, 해양구조 및 군집효과에 관련된다고 암시하였으나(공 과 이, 2001), 이 자원의 구조에 미치는 해황의 영향은 확실하게 설명되지 않았다. (중략)

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An Analysis of the Frequencies of the Saury Heads(bait) Retained in the Tuna Stomachs (다랑어 위내에 들어있는 꽁치 머리의 빈도 해석)

  • PARK Sing Won
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.15 no.4
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    • pp.312-316
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    • 1982
  • With an object to obtain an indication on the efficiency of the saury baits for tuna longline, frequencies of the saury heads found in the tuna stomachs were analysed by the equations developed from tile binomial distribution. Four factors were introduced into the equations : The hooking rate, p; rate of not being hooked q; rate of the effective baits retained in the stomachs of the captured tuna r; and the rate of tile previously taken baits retained in the tuna stomachs, t. The best estimates of $\frac{p}{p+q^t}$ and r are empirically obtained as follows. Yellowfin tuna: $\frac{p}{p+q^t}$=0.789, r=0.598 Bigeye tuna: $\frac{p}{p+q^t}$=0.810 r=0.608, Albacore tun : $\frac{p}{p+q^t}$=0.838, r=0.621.

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Lipid Oxidation in Roasted Fish Meat 1. Rancidity in Roasted and/or Reheated Dark Muscled Fish (어육의 배소에 의한 지질산화에 관한 연구 I. 적색육어의 배소 및 재가열에 의한 지질의 산패)

  • LEE Kang-Ho;CHO Ho-Sung;LEE Jong-Ho;SHIM Ki-Hwan;HA Yeoung-Lae
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.30 no.5
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    • pp.708-713
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    • 1997
  • Various chemical indices were analyzed to clarify the tendency of rancidity during the repeats of heating so called roasting heating and/or reheating in dark muscled fish (mackerel and pacific saury). The total lipid contents of fresh mackerel and pacific saury were $36.7\%\;and\;28.4\%$ in saturated fatty acid, $33.0\%\;and\;20.2\%$ in monoenoic acid, and $29.9\%\;and\;49.7\%$ in polyenoic acid, respectively. The ratios of unsaturated fatty acid (UFA)/Saturated fatty acid (SFA) were 1.7, 2.5 and content of total lipid was $16.5\%\;and\;13.7\%$, respectively. Peroxide content gradually increased after roasting heating and reheating in mackerel while it decreased after reheating in pacific saury. Thiobarbituric acid value also increased during roasting and heating in all the samples but decreased after reheating. Acid value increased after roasting heating and reheating in all samples, particularly it was high in pacific saury which have a high composition of UFA. More conjugated dienes were formed when the meat was roasted at $180^{\circ}C$ than at $200^{\circ}C\;or\;220^{\circ}C$, and in the filet with skin than the skinless.

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Transmittance Properties of Fishing Lamp in Stick-held Dip Net Fishing Vessel for Pacific Saury (꽁치봉수망 집어등 불빛의 수중 투과 특성)

  • Jo, Hyun-Su;Kim, Doo-Nam;Cho, Young-Bok;Lee, Ju-Hee;Kim, Hyung-Seok;Yang, Won-Seok;An, Heui-Chun;Han, Jin-Seok
    • Journal of the Korean Society of Fisheries and Ocean Technology
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    • v.40 no.1
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    • pp.23-28
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    • 2004
  • The transmittance properties of fishing lamp in stick-held dip net fishing vessel for Pacific saury was investigated during nighttime operations in the North Pacific on May 19 and 24, 2003. The incandescent lamps of red color (750W${\times}$100) and halogen lamps (750W${\times}$521) were used as a fishing lamp for gathering Pacific saury. The relative irradiance of red incandescent lamp and halogen lamp in the air showed peak in 1,052nm of wave length. However, the irradiance of halogen lamp below 600nm of wave length was higher than that of incandescent lamp. The relationship between underwater illuminance (Y) and water depth (X) of sunlight in the observation areas A (37$^{\circ}$ 11'N, 178$^{\circ}$ 46'W) and B (31$^{\circ}$ 11'N, 178$^{\circ}$ 01'E) is represented as follows; $Y=2572.2{\cdot}e^{-0.0721X},\;R^2=0.9915$ $Y=3312.4{\cdot}e^{-0.0619X},\;R^2=0.9837$ The distribution of underwater illuminance of observation areas A and B showed low value of 0.31x and 0.61x in 50m depth, respectively. In the fishing grounds of Pacific saury, the light intensity of distribution depth was above 0.51x.

Effects of Saury Meat on Antihyperlipidemic and Antiarteriosclerosis Activities in Sprague-Dawley Rats (꽁치육의 고지혈증 유발 쥐에서의 항고지혈증 및 항동맥경화증 효능)

  • Lee, Seung-Joo;Ha, Wang-Hyun;Choi, Hye-Jin;Cho, Soon-Yeong;Choi, Jong-Won
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.40 no.4
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    • pp.531-537
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    • 2011
  • The effects of dietary supplementation of pacific saury on anti-hyperlipidemic activities were investigated using an animal test study in which normal rats were fed four different parts of saury, such as the whole body, meat, internal organs, or a mixture of head, caudal fin, and bone. Serum total lipid and triglyceride levels were significantly (p<0.05) reduced in rats fed saury meat at a dose of 200 mg/kg of body weight compared to hyperlipidemic control rats. There were also significant decreases in serum total cholesterol and LDL-cholesterol levels in the rats fed saury meat at 200 mg/kg of body weight. In addition, the atheroscrelosis index and superoxide dismutase in blood lipids were significantly (p<0.05) lowered in rats fed saury meat at 200 mg/kg of body weight compared to the control rats. In conclusion, our results indicate that saury meat contains unknown physiologically active components as than compared to other parts of saury, and has potential for use in the prevention of hyperlipidemic arteriosclerosis.

Effect of Preservative, Ever-Fresh, on Fish and Shrimp Freshness during Ice Storage (선도유지제(鮮度維持劑)(Ever-Fresh) 처리(處理)가 붕장어 학꽁치 및 새우의 선도(鮮度) 유지(維持)에 미치는 효과(效果))

  • Lee, Eung-Ho;Kang, Hoon-I;Kim, Jung-Gun;Yang, Syung-Taek;Pyeun, Jae-Hyeung
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.2 no.1
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    • pp.49-54
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    • 1973
  • In this paper, the effect of Ever-Fresh, a kind of preservatives for fish and shellfish, on fish and shrimp during ice storage were investigated. The results are as follows: 1. K value representing the ratio of optical densities of inosine and hypoxanthine fraction and total nucleotide fraction at 250nm could be useful as an index to measure the freshness of fish and shrimp during ice storage. 2. Volatile basic nitrogen could be also useful as an index to measure the freshness of shrimp during ice storage. 3. Ever-Fresh treatment of conger eel, half-beak, and shrimp appeared effective on keeping freshness during the early stage of ice storage. 4. Ever-Fresh treated shrimp showed lower thiobarbituric acid value as compared with the control during the early stage of ice storage.

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