• 생명과학회지
• /
• 제31권3호
• /
• pp.314-320
• /
• 2021

본 연구는 환경요인이 성숙기 발달단계의 양식산 수컷 참조기(Larimichthys polyactis)의 성성숙에 미치는 영향을 알아보고자 광주기와 수온에 따른 GSI, 정소 발달 및 혈중 성호르몬 변화를 조사하였다. 실험 1 : 광주기를 자연광주기(Natural Photoperiod, NP, 10L:14D~11L:13D), 장일주기(Long Photoperiod, LP, 14L:10D), 단일주기(Short Photoperiod, SP, 10L:14D)로 설정하였고, 수온은 17℃로 설정하여 90일간 실험하였다. 그 결과, GSI는 실험 30일째와 60일째, 혈중 11-KT 농도는 실험 30일째에 LP 실험구에서 다른 실험구보다 유의하게 높게 나타났다. 실험 2 : 수온을 자연수온(Natural temperature, NT, 19.1~15.0℃), 17℃, 21℃, 25℃로 설정하였고, 광주기는 14L:10D로 설정하여 60일간 실험하였다. 그 결과, GSI는 실험 30일째와 60일째, 혈중 11-KT 농도는 실험 60일째에 25℃ 실험구에서 다른 실험구보다 유의하게 낮게 나타났다. 따라서 수컷 참조기는 단일주기(10L:14D)보다 장일주기(14L: 10D)에서 성성숙이 촉진되고, 25℃ 이상의 수온에서는 성성숙이 억제되는 것으로 생각된다. 이러한 결과는 참조기 번식생리학 연구를 위한 기초자료로 유용하게 이용될 것이라 기대된다.

• 한국해양생명과학회지
• /
• 제1권1호
• /
• pp.56-62
• /
• 2016

본 연구는 넙치를 인공사육 시설에서 육성할 때 나타나는 무안측 흑화(착색증)의 스트레스 관련성을 확인하기 위해, 무안측에 체색이 없는 것(정상 그룹)와 체색이 있는 것(흑화 그룹)들 사이 스트레스 인자 비교 실험을 실시하였다. 본 실험에 사용된 실험어는 평균 전장 21.5±0.42 cm, 평균 무게 87.5±6.1 g였으며, 실험어의 무안측 착색면적률은 정상 그룹 0.63±0.12%, 착색증 그룹 16.7±4.7%였다. 분석한 스트레스 관련 인자는 혈중 GLU 및 TP, 코티졸 및 갑상선호르몬(FT₃ & FT₄) 농도 및 어체 성분(수분, 조단백, 조지방, 조회분)이었다. 실험 결과, 정상과 무안측 착색 넙치에 있어 혈중 GLU 및 TP의 농도는 정상 형질보다 착색증 형질에서 유의하게 높게 나타났다. 혈중 호르몬 농도에 있어 갑상선호르몬의 경우 정상과 착색증 그룹 사이에는 유의차를 찾아볼 수 없지만, 코티졸은 착색증 그룹이 정상 그룹에 비해 유의하게 높게 나타났다. 어체 중 영양 성분의 경우, 수분과 회분은 그룹 간 유의차가 없었지만, 조단백은 착색증 그룹이 정상보다 다소 낮으며, 조지방은 정상보다 유의하게 높았다. 이상의 스트레스 인자를 통한 정상과 착색증 그룹 간 비교를 통해 알 수 있듯, 양식산 넙치의 착색증은 만성적이 약한 스트레스에 관련되어 있을 가능성이 높은 것으로 확인되었다.

• 환경생물
• /
• 제39권3호
• /
• pp.344-353
• /
• 2021

본 실험에서 미세플라스틱의 노출은 넙치의 혈액학적 성상인 hemoglobin 및 hematocrit 수치의 유의적인 감소를 유발하였다. 또한 미세플라스틱의 노출은 넙치 혈장 무기성분인 calcium, 유기성분인 glucose 및 cholesterol, 효소성분인 AST의 유의적인 변화를 나타냈다. 본 연구에서 바이오플락 환경에서 미세플라스틱의 노출이 어류의 혈액생리에 영향을 주며 독성으로 작용하는 것을 확인할 수 있었다. 향후, 일반 해수와 바이오플락 환경으로 각각 양성한 넙치를 이용하여 사육환경의 변화에 의한 미세플라스틱 노출영향의 차이에 대해서도 추가적인 연구가 이루어져야 할 것이다. 본 연구는 다양한 어종에서 종별 미세플라스틱의 농도 연구에서 미세플라스틱 노출에 따른 종별 독성영향비교평가를 위한 기본 자료로 활용될 수 있을 것이다. 하지만, 바이오플락 환경에서 미세플라스틱의 응집은 미세플라스틱의 독성에 영향을 미치는 중요한 요소이기 때문에(Choi et al. 2020), 향후 연구에서 철저한 모니터링과 함께 다양한 미세플라스틱 독성에 미치는 요소에 대한 추가연구가 필요할 것이다.

• 수산해양기술연구
• /
• 제59권1호
• /
• pp.65-73
• /
• 2023

This study analyzed the duct characteristics of hubless rim-driven propeller (RDP) used in underwater robots. In the previous study, flow visualization experiments were performed with an advancing ratio of 0.2 to 1. The vortex at the front of the duct increased in strength while maintaining its size as the advancing ratio decreased. Therefore, it is necessary to study the optimization of the duct shape. Conventional propeller thrusters use acceleration/deceleration ducts to increase their efficiency. However, unlike conventional propellers, it is impossible to apply to airfoil acceleration/deceleration ducts due to the RDP structure. In this study, duct wake flow characteristics, thrust force, and efficiency according to the duct shape of RDP were analyzed using numerical analysis techniques. Duct design is limited and six duct shapes were designed. As a result, an optimized duct shape was designed considering duct wake flow characteristics, thrust force, and efficiency. The shape that the outlet width of the RDP was kept constant until the end of the duct showed higher thrust force and efficiency.

• 한국수산과학회지
• /
• 제56권4호
• /
• pp.473-483
• /
• 2023

This study was conducted to better understand the impact of marine fish farming by estimating mass balances of carbon and nitrogen. According to the results, 94.55% of carbon and 95.66% of nitrogen inputs were from the feed supplied in the farm. Of the total carbon emissions in the farm, 47.28% was due to fish respiration, which was subsequently released into seawater. Advection and diffusion in the farm contributed to 30.29% of the carbon released. In the case of nitrogen, 50.70% of the nitrogen released into the seawater was produced by fish excreta, and 31.37% was advected and diffused into the system. The sedimentary environment received 3.82% and 3.10% of the carbon and nitrogen released from the farm, respectively. The fish feed used for healthy growth contained 11.64% carbon and 9.17% nitrogen. Since the feed type was floating pellets, the load released into the sedimentary environment was relatively lower than that released into the marine environment. These findings suggest that the identification of an optimal fish feed that respects fish physiology and preserves a healthy ecology is critical for the future of aquaculture. Furthermore, ecosystem-based aquaculture systems that decrease environmental burden, while endeavoring to improve environmental health, are required.

• 한국수산과학회지
• /
• 제52권3호
• /
• pp.199-208
• /
• 2019

The present study compared the sensory and physicochemical characterizations of Alaska pollock Theragra chalcogramma roe according to the L, M, S, 2S, KA, KB, KC, and G grades. The mean weights of the Alaska pollock roe were 81.2 g (74.1-85.7 g) in the L grade, 48.4 g (41.1-54.8 g) in the M grade, 38.6 g (33.5-45.6 g) in the S grade, 29.3 g (25.7-34.2 g) in the 2S grade, 45.7 g (41.4-50.0 g) in the KA grade, 41.4 g (37.7-46.1 g) in the KB grade, 38.3 g (36.0-42.6 g) in the KC grade, and 15.0 g (14.2-15.6 g) in the G grade. The results of the sensory (transparency, physical damage, texture, and odor) and physicochemical (moisture, amino nitrogen and volatile basic nitrogen contents, Hunter redness, and texture) evaluations revealed that, in the normal group, the quality of Alaska pollock roe was highest in the L grade followed by the M, S, and 2S grades whereas, in the cut-group order, the quality was highest in the KA grade followed by the KB, KC, and G grades. The present results suggest that the L, M, S, 2S, KA, and KB grades could be used for high-quality Alaska pollock roe products.

• 한국수산과학회지
• /
• 제54권3호
• /
• pp.261-270
• /
• 2021

This study was conducted to optimize the processing of seasoned salmon Oncorhynchus keta jerky (SSJ) using response surface methodology (RSM). For seasoning sauces-blending conditions of jerky using the RSM program, salt [X₁, % (w/v)] and amino-basic material [X₂, % (w/v)] were chosen as independent variables, and salinity (Y₁) and amino-N (Y₂) were chosen as dependent variables. The optimum conditions of X₁ and X₂ were 1.2% and 12.9%, respectively. To optimize drying conditions of seasoned salmon jerky using RSM program, soaking time (X₁, min), drying temperature (X₂, ℃) and drying time (X₃, min) were chosen as independent variables, and moisture content (Y₁), hardness (Y₂) and overall acceptance (Y₃) were chosen as dependent variables. Optimum conditions of X₁, X₂ and X₃ were 183.0 min, 62.5℃ and 351.0 min, respectively. In the sensory evaluation, the scores for taste, flavor, and texture for of SSJ were higher than those for a commercial product. The results suggest that the developed seasoned salmon jerky can be industrialized.

• 한국수산과학회지
• /
• 제53권6호
• /
• pp.851-860
• /
• 2020

Shrimp in seasoned soy sauce (S-SS) is a popular seafood product in Korea, but it could be potentially hazardous; thus, this study was conducted to investigate its safety. Commercial S-SS were collected and analyzed for pH, volatile basic nitrogen (VBN), hygenic indicator microorganisms (viable cell count, coliforms, and Escherichia coli), food poisoning bacteria (Staphylococcus aureus, Vibrio parahaemolyticus, and Listeria monocytogenes), preservatives (dehydroacetic acid, sorbic acid, benzoic acid, and its salt, parahydroxybenzoate), tar colorants, and sensory properties. Domestic and foreign standards were also investigated for S-SS. Commercial S-SS ranged from to 6.2-7.3 for pH, 13.7-39.1 mg/100 g for VBN, and 4.6-6.9 log CFU/g for viable cells. The coliforms and E. coli of commercial S-SS were from ND to 3.4 log CFU/g and negative, respectively. Food poisoning bacteria, preservatives, and tar colorants were not detected in commercial S-SS. Only the coliform count and presence of E. coli in commercial S-SS exceeded the set standards of vietnam, while all items were within domestic and foreign standards.

• 한국수산과학회지
• /
• 제55권4호
• /
• pp.397-407
• /
• 2022

This study investigated the collagen and texture properties of commonly consumed sliced raw fish species (CC-SRF) [olive flounder (OF), red seabream (RS), Atlantic salmon (AS), coho salmon (CoS) and sockeye salmon (SS)] distributed in Korea as sliced raw fishes. The crude lipid contents of CC-SRF were 5.5% for OF, 6.8% for RS, 18.5% for AS, 16.1% for CoS, and 5.7% for SS. The collagen content and solubility from CC-SRF were 622 mg/100 g and 78.0%, respectively, in OF, 270 mg/100 g and 75.6%, respectively, in RS, 237 mg/100 g and 24.1%, respectively, in AS, 341 mg/100 g and 65.7%, respectively, in CoS, and 246 mg/100 g and 17.9%, respectively, in SS. The texture of CC-SRF was affected by the lipid content, collagen content, acid solubility, hydroxylation, and cross linkage degree. The highest hardness of CC-SRF was obtained from OF, followed by RS, SS, AS and CoS. There was, however, no difference (P>0.05) in hardness between OF and RS and between AS and CoS.

• 한국수산과학회지
• /
• 제52권4호
• /
• pp.311-320
• /
• 2019

This study aimed to optimize mixing conditions (adding amount of squid skin and sea tangle Saccharina japonica) for concentrates of octopus Octopus vulgaris cooking effluent (COCE) and roasting conditions (temperature and time) of seasoned Laver Pyropia yezoensis with concentrates of octopus cooking effluent (SL-COCE) using response surface methodology (RSM). The results of RSM program for COCE showed that the optimum independent variables ($X_1$, squid skin amount; $X_2$, sea tangle amount) based on the dependent variables ($Y_1$, odor intensity; $Y_2$, amino-N content; $Y_3$, sensory overall acceptance) for high-quality COCE were 0.53% (w/w) for $X_1$ and 0.48% (w/w) for $X_2$ for uncoded values. The results of the RSM program for SL-COCE showed that the optimum independent variables ($X_1$, roasted temp.; $X_2$, roasted time) based on the dependent variables ($Y_1$, burnt odor intensity; $Y_2$, water activity; $Y_3$, sensory overall acceptance) for high-quality SL-COCE were $344^{\circ}C$ for $X_1$ and 8 sec for $X_2$ for uncoded values. The SL-COCE prepared under optimum procedure was superior in sensory overall acceptance to commercial seasoned laver.