• Title, Summary, Keyword: Pacific saury

Search Result 61, Processing Time 0.033 seconds

The Change in Content of Constitutive Lipid and Fatty Acid of Pacific Saury during Natural Freezing Dry(Kwa Mae Kee) (꽁치 자연동결건조(과메기)중 지방함량과 지방산 조성 변화)

  • 오승희;김덕진
    • The Korean Journal of Food And Nutrition
    • /
    • v.8 no.3
    • /
    • pp.239-252
    • /
    • 1995
  • The results which were examined changes In contents of constitutive lipid and fatty acid during the natural drying of Pacific Saury were as follows. During the natural drying of Pacific Saury, offal lipid and moisture contents gradually decreased. In the survey of rancidity degree extracted lipid of Pacific Saury, peroxide value was gradually Increased, TBA and acid value were radically increased thereafter 9 days of drying. Neutral lipid, phospholipid and glycolipid contents of total lipid were 95%, 4% and 2%, respectively, and in the neutral lipid, content of TG was more than 90%, and in the phospholipid, contents of PC and PE were 45∼85%, 27∼34%, respectively. Fatty acid composition of total lipid was substantially higher in C18:0 and C20:1, C22:1, C22:6 contents and fatty acid composition of neutral lipid was higher In C22:1, C22:1, contents and fatty acid composition of phospholipid was the highest in C22:6 content. In the fatty acid composition of glycolipid, monounsaturated fatty acid content has substantially higher, C16:0 content was gradually Increased In saturated fatty acid and C22:1 content was gradually decreased in monounsaturated fatty acid. It showed that fatty acid composition of triglyceride has higher in monounsaturated fatty acid content and contents of C20:1, C22:1 was gradually decreased.

  • PDF

Quality Stability of Seasoned-Dried Pacific Saury Treated with Liquid Smoke During Storage

  • Park, Sung-Young;Chung, Yeon-Jung;Yoon, Seong-Suk;Cha, Yong-Jun
    • Proceedings of the Korean Society of Fisheries Technology Conference
    • /
    • /
    • pp.137-138
    • /
    • 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)

  • PDF

Changes in Taste Compounds of Seasoned-Dried Pacific Saury Treated with Liquid Smoke During Storage

  • Park, Sung-Young;Cho, Woo-Jin;Kim, Hun;Kim, So-Jung;Cha, Yong-Jun
    • Proceedings of the Korean Society of Fisheries Technology Conference
    • /
    • /
    • pp.139-140
    • /
    • 2001
  • Among dark fleshed fishes, especially, Pacific saury has not well been used for processing because of its properties of we 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. The objective of this study is to examine taste compounds of seasoned-dried Pacific saury treated with liquid smoke during storage (omitted)

  • PDF

Processing Conditions for Seasoned-Dried Pacific Saury Treated with Liquid Smoke

  • Cha, Yong-Jun;Park, Sung-Young;Jeong, Eun-Jeong;Jung, Yeon-Jung;Kim, So-Jung
    • Proceedings of the Korean Society of Fisheries Technology Conference
    • /
    • /
    • pp.143-144
    • /
    • 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 content. If a simple and modified technique such as liquid smoking method for Pacific saury processing is applied successfully, it could give a lot of advantages on the field of fishery processing. In the aspects of effective utilization of dark fleshed fishes, therefore, we have attempted to process seasoned-dried Pacific saury with commercial liquid smoke. (omitted)

  • PDF

Relative efficiency and mesh selectivity of monofilament and twisted multifilament nylon gill net for Pacific saury, Cololabis saira, in the Northwest Pacific Ocean (북서태평양 꽁치 자망의 망지 재료에 따른 어획성능 및 망목선택성)

  • Jo, Hyun-Su;An, Doo-Hae;Koh, Jeong-Rack;Kim, Yeong-Seung;Park, Chang-Doo
    • Journal of the Korean Society of Fisheries and Ocean Technology
    • /
    • v.42 no.4
    • /
    • pp.195-202
    • /
    • 2006
  • To determine the relative efficiency and mesh selectivity of gill net for the Pacific saury, Cololabis saira, a series of fishing experiments was carried out in the Northwest Pacific Ocean from August 13 to October 13 in 2002, using gill nets of different mesh size(30, 33, 35, 37, 39 and 42mm) constructed from two kinds of twine material(monofilament, twisted multifilament nylon web). The relative efficiency of two material gears was expressed as the ratio obtained by dividing monofilament catch by multifilament catch in number. The master selection curve of each material gear was estimated by applying the extended Kitahara's method. The catch of experimental gears is mostly Pacific saury(98.6%), Cololabis saira. The kinds of bycatch are common squid(0.7%), Pacific mackerel(0.6%), etc. Catch comparisons in the two gears showed that monofilament nylon nets are 1.7 times more efficient. The optimum values in monofilament and multifilament gill net for Pacific saury are 8.28 and 8.23, respectively.

Quality Properties of Seasoned-Dried Pacific Saury Treated with Liquid Smoke -4. Quality Stability of Seasoned-Dried Pacific Saury Treated with Liquid Smoke During Storage-

  • Park Sung-Young;Chung Yeon-Jung;Lee Young-Mi;Yoon Seong-Suk;Lee Jung-Suck;Cha Yong-Jin
    • Fisheries and aquatic sciences
    • /
    • v.5 no.4
    • /
    • pp.287-294
    • /
    • 2002
  • As a series of studies on improving quality of seasoned-dried Pacific saury, storage stability of seasoned-dried saury treated with liquid smoke (T2 product) was examined during storage at ambient temperature $(19\pm5^{\circ}C)$, comparing with control (C, seasoning only) and T1 (treatment of $0.05\%$ Rosemary as a antioxidant). The histamine contents (15.33-32.21mg/100g) of 3 seasoned-dried products were much lower than tolerance limit of intake during 80 days of storage. The water activity of 3 seasoned-dried products was in range of 0.692­0.735. The pH of T2 showed relatively lower than the others during storage. The POV of T2 was slightly higher until 30 days, but was lower after 45 days compared with Tl. The TBA value and viable cell count of T2 were the lowest among the samples during storage. The color values of 3 seasoned-dried products were not significantly different during storage. The sensory scores of T2 was the highest than those of T1 and C during storage. Therefore, liquid smoking method was a useful technique to extend shelf-life and retain good sensory quality of seasoned-dried Pacific saury.

Relationship Between the Catch of the Pacific Saury and the Water Temperature in the Northwest Pacific Ocean (북태평양 꽁치 봉수망 어획량과 수온과의 관계)

  • 조현수
    • Journal of the Korean Society of Fisheries and Ocean Technology
    • /
    • v.32 no.3
    • /
    • pp.249-256
    • /
    • 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.

  • PDF

Effect of environmental conditions on the stock structure and abundance of the pacific saury, Cololabis saira in the Tsushima Warm Current region

  • Gong, Yeong;Suh, Young-Sang;Hur, Young-Hee
    • Proceedings of the Korean Aquaculture Society Conference
    • /
    • /
    • pp.169-171
    • /
    • 2004
  • Interannual and decadal scale body size of Pacific saury, catch and catch per unit effort were examined to investigate the environmental effects on the stock structure and abundance in the Tsushima Warm Current region. Interannual changes in thermal conditions are responsible for the different occurrence (catch) rates of sized group of the fish. Changes in body size due to environmental variables lead the stock to be homogeneous during the period of high abundance, while one of the reminder cohorts supports the stock during the period of low level of abundance. Migration circuits of two cohorts of saury stock are hypothesized on the basis of short life span and spatio-temporal changes in stock structure in normal environmental conditions. Changes in upper ocean structure and production cycles by the decadal scale climate changes lead changes in stock structure and recruitment, resulting in the fluctuation of saury abundance. Hypothesized mechanism of the effects of climate changes on the stock structure and abundance is illustrated on the basis of changes in thermal regime and production cycle.

  • PDF

Effect of environmental conditions on the stock structure and abundance of the Pacific saury, Cololabis saira in the Tsushima Warm Current region (대마난류계 꽁치의 자원구조와 풍도에 미치는 해양환경의 영향)

  • Gong, Yeong;Seo, Yeong-Sang
    • Journal of Environmental Science International
    • /
    • v.13 no.5
    • /
    • pp.449-467
    • /
    • 2004
  • Interannual and decadal scale changes in body size of Pacific saury, catch and catch per unit effort were examined to investigate the environmental effects on the stock structure and abundance in the Tsushima Warm Current region. Interannual changes in thermal conditions are responsible for the different occurrence (catch) rates of sized group of the fish. Changes in body size due to environmental variables lead the stock to be homogeneous during the period of high abundance, while one of the reminder cohorts supports the stock during the period of low level of abundance. Migration circuits of two cohorts of saury stock are hypothesized on the basis of short life span and spatio-temporal changes of the stock structure in normal environmental conditions. Changes in upper ocean structure and production cycles by the decadal scale climate changes lead changes in stock structure and recruitment, resulting in the fluctuation of saury abundance. Hypothesized mechanism of the effects of climate changes on stock structure and abundance is illustrated on the basis of changes in thermal regime and production cycle.

Storage Stability of Seasoned-Dried Pacific Saury (Imported Product) Treated with Liquid Smoke

  • Cha, Yong-Jun;Park, Sung-Young;Cho, Woo-Jin;Lee, Young-Mi;Kim, Hyounjin;Kim, Jin-Soo
    • Preventive Nutrition and Food Science
    • /
    • v.6 no.4
    • /
    • pp.235-239
    • /
    • 2001
  • In order to enhance suitable processing methods of imported Pacific saury, Cololabis saira, storage stability of seasoned-dried Pacific saury (imported product) treated with liquid smoke (T2 product) was compared with a control (C, seasoning only) and T1 (treatment of 0.05% BHT instead of liquid smoke). The histamine contents of 3 seasoned-dried products were within a stable range (9.08 ~ 12.08 mg/100 g) during storage. The water activities of all products were in the 0.698 ~ 0.755 range. The viable cell count of T2 was lower than those of C and T1 during storage. The change in color values of C, T1 and T2 were not significant with increasing storage period. The results of the sensory evaluation during storage showed that the shelf-life of T2 was extended to 60 days, while those of C and T1 were limited to up to 45 days.

  • PDF