• Journal of Fisheries and Marine Sciences Education
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• v.7 no.1
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• pp.14-30
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• 1995

한국(韓國)의 연근해어업(沿近海漁業)은 국내외 여건의 변화로 경쟁력(競爭力)을 잃어가고 있다. 따라서 구조개선(構造改善)을 통한 활로개척의 필요성이 강하게 대두되고 있으나, 중앙정부(中央政府) 차원의 어업여건(漁業與件) 개선은 장기간이 소요될 것으로 예상된다. 따라서 지방화시대(地方化時代)를 맞이하여 수산정책(水産政策)도 지방정책(地方政策)에 의한 지역적 특성을 가진 정책으로 발전시켜나갈 필요가 있다. 여기에서는 그런 차원에서 본토(本土)와는 지리적(地理的), 사회적(社會的), 경제적(經濟的)으로 상당히 독립된 특성을 가지고 있는 제주도(濟州道)에 있어서의 연근해어업(沿近海漁業)에 관한 각종 자료를 이용하여 어업의 현황을 분석하고, 나아가 생산성(生産性)을 보다 향상시킬 수 있는 어업구조(漁業構造)의 개선방향(改善方向)에 관하여 연구하였다. 그 연구결과(硏究結果)는 다음과 같다. 1. 제주도(濟州道) 연근해어업(沿近海漁業)의 실태(實態) 1) 어업인구(漁業人口)는 계속 감소하고 있으며 부녀자(婦女子) 비율이 뚜렷하게 높다. 2) 어선세력(漁船勢力)은 10톤이하의 소형선(小型船)이 꾸준히 증가되고 있으며, 10~50톤급의 증가률(增加率)도 매우 높다. 3) 어항(漁港)은 107개가 있으나 그중 80%는 비법정(非法定)의 소규모(小規模) 어항(漁港)이었다. 4) 어선어업(漁船漁業)은 연승(延繩) 유자망(流刺網) 채낚기 분기초망어업(焚寄抄網漁業) 등을 중심으로 이루어지고 있다. 5) 생산물(生産物)의 종류는 어류(魚類)가 주축을 이루고 있고, 대부분 고급(高級) 어종(魚種)이며, 가격은 상당히 높다. 6) 어선어업(漁船漁業)의 한어기(閑漁期)에 관광산업(觀光産業)과 연계하여 운영하고 있는 유어어업(遊漁漁業)은 상당히 발전할 소지를 가지 고 있다. 2. 문제점(問題點) 1) 어업인구(漁業人口)는 감소하는 반면 부녀자(婦女子)의 참여율은 높아 어선어업(漁船漁業)에 종사할 인력의 수급이 어려우며, 이것이 조업규모(操業規模)를 지속적으로 확대하지 못하는 요인이 되고 있다. 2) 어항시설(漁港施設)이 미비하여 어선어업(漁船漁業)의 규모를 확대시키기가 곤란하다. 3) 연근해어업(沿近海漁業) 어획물(漁獲物)의 판매를 위한 제도 및 시설이 소비환경(消費環境) 및 기호변화(嗜好變化)에 적절히 대응하지 못하고 있다. 4) 유어어선(遊漁漁船)의 운영기반(運營基盤)이 취약하여 활성화되지 못하고 있다. 5) 어업의 경쟁력 확보를 위한 기술교육(技術敎育) 및 연구(硏究) 지도체제(指導體制)가 취약하다. 3. 구조개선(構造改善)의 방향(方向) 1) 어업인력(漁業人力)의 안정적인 수급(需給)을 위하여 어민(漁民)의 정주환경(定住環境)을 개선하고, 어민후계자(漁民後繼者) 육성사업(育成事業)의 자금지원 수준을 향상시켜야 하며, 수산고등학교(水産高等學校) 졸업자(卒業者)를 수산계대학(水産系大學)에 일정 비율 정원외(定員外) 특예입학(特例入學) 시킴으로써 기술(技術)의 고도화(高度化)와 어촌 정착 동기를 높여 주어야 한다. 2) 어업인력(漁業人力) 감소에 대비하여 어선의 장비를 현대화, 생력화(省力化)하여 적은 인력으로도 운영이 가능하도록 유도하여야 한다. 3) 어업의 경쟁력 확보를 위해 어항시설(漁港施設)을 확충하고, 소비자(消費者)의 기호변화(嗜好變化)에 대응하여 위탁판매(委託販賣) 장소를 중심으로 종합어시장(綜合魚市場)을 개설해야 하며, 이와는 별도로 활어위판장(活魚委販場)을 시설하여 어획물(漁獲物) 부가가치제고(附加價値提高) 및 유통개선(流通改善)을 이루어야 할 것이다. 4) 유어어선(遊漁漁船)의 운영도 편의시설(便宜施設)을 확충하고 인공어장(人工漁場)의 조성을 추진하여 안정적인 부업으로 정착될 수 있도록 하는 노력이 필요하다. 5) 연구(硏究) 지도(指導)의 강화를 위하여 제주도(濟州道)에 소재하고 있는 연구(硏究) 지도기관(指導機關)을 적극적으로 활용함은 물론, 필요하다면 기관을 개편 증설하고, 어업인력(漁業人力)의 질적 향상을 위한 어민교육원(漁民敎育院)의 설립도 검토해 볼 필요가 있다.

• Korean Journal of Ichthyology
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• v.13 no.3
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• pp.161-165
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• 2001

Artificial fertilization (dry method) of mature right-eye flounder, Limanda yokohamae (female : 25.1~30.4 cm in total length (TL), male : 24.5~28.5 cm in TL), obtained from the fish market in Dolsan-do, Yosu was performed in the Fisheries Exhibition. Hatched larvae and juveniles were reared to describe their morphological development. Newly hached larvae attained 3.13~3.42 mm in TL. Their eyes were yellowish brown and their mouth and anus were not yet opened. Three to six days after hatching the larvae attained 3.35~4.61 mm in TL. Their mouth and anus were open and the yolk sac was almost absorbed. Feeding activity increased as the mouth became larger. At 25 days, the larvae attained 5.47~5.91 mm in TL. The caudal notocord was flexed $45^{\circ}$ upward. At 35 days, the larvae attained 6.83~7.60 mm in TL. Rays of the dorsal and anal fins were formed, and the left eye was moved slightly to the right side of the head. At 55 days, the juveniles attained 9.38~11.73 mm in TL. The left eye was moved completely onto the right side. All of the fins had complete set of the fin rays, and the juveniles spent most of the time on the bottom resting on their blind side (D. 68~70 : A. 50~52 : P. 11: V. 6 : C. 18~19).

• The Korean Journal of Malacology
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• v.30 no.4
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• pp.363-370
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• 2014

We investigated the survival rate by water temperature and salinity, physiological rhythm and morphological change of live abalone to get to know optimum water temperature and salinity suitable for long-distance transportation of live abalone. At $8^{\circ}C$ and above, 96-100% of survival rate was shown at all experiment groups. At $6^{\circ}C$, 66% of abalones survived in normal seawater but they showed 0% of survival rate at $30{\pm}0.5psu$ and $26{\pm}0.5psu$ of salinity at the same water temperature. There was no significant difference of oxygen consumption rate for a week between the seawater and $30{\pm}0.5psu$. Also, a positive correlation was shown between salinity and water temperature and the oxygen consumption rate was slightly higher at $30{\pm}0.5psu$ than seawater. Thinned epithelial layers and expansion of lymph sinus were observed less than $30{\pm}0.5psu$ or below $6^{\circ}C$ of temperature. This result shows that the optimum level of water temperature and salinity is considered to be $6-8^{\circ}C$ and more than $30{\pm}0.5psu$ respectively.

• Korean Journal of Food Science and Technology
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• v.43 no.1
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• pp.17-22
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• 2011

In this study, formaldehyde in various fisheries products was previously derivatized with acetylacetone and subsequently analyzed by using HPLC-PDA. The formaldehyde contents ranged from 0.07 to 73.74 mg/kg. The compound was significantly higher in both mollusks (0.34-12.38 mg/kg) and crustaceans (0.09-73.74 mg/kg) than in fish (0.07-3.35 mg/kg) and shellfish (0.50-3.90 mg/kg). This difference was due to storage time and temperature. In general, fish and shellfish are sold live or in refrigerated form with shorter a shelf-life, but mollusks and crustaceans are distributed in cold or frozen systems with a longer shelf-life. Using food intake data from a report of the National Health and Nutrition Survey, the daily human exposure level to formaldehyde was 0.58% of the ADI. The results from this study might provide fundamental information to confirm naturally-originating or fraudulent formaldehyde treatment in fisheries products.

• Korean Journal of Ichthyology
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• v.5 no.2
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• pp.151-159
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• 1993

Greeling, Hexagrammos otakii Jordan et Starks is commonly found at the coastal waters of Korea and Japan. The authors carried out the artificial insemination in the laboratory on Dec, 17, 1987, and reared the hatched larvae in an aquarium. The eggs were demersal and adhesive, and their diameters were 2.00~2.15mm. Color of yolk was light yellow in the early stage, and then turned to orange before hatching. The yolk had numerous tiny oil globules. Hatching began about 477hours after insemination under water temperature of $10.0{\sim}14.5^{\circ}C$. The newly hatched larvae were elongate in shape and 7.48~8.25mm in total length(TL) with 49~50 myomeres. The larvae absorbed the yolk material and oil globules completely in 5days after hatching and became postlarvae. In 17days after hatching, mean total length of the larvae was 9.85mm, and the caudal notochord flex at $45^{\circ}$. In 23days, total length reached 10.54mm. The part of the fin-fold of the future dorsal and anal fins became high. Spawning season of the Greenling is known to be from November to January in the southern coast of Korea.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.42 no.6
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• pp.561-568
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• 2009

We determined the contents of heavy metals in the muscle of wild and cultured fishes, collected from fish markets located in the eastern (Pohang), western (Gunsan), and southern (Tongyeong) coasts of Korea, from 2004 to 2005. As the results of monitoring the heavy metal contents in spring season, the wild fishes contained the range of Cd (0.01-0.08 mg/kg), Cr (ND-0.28 mg/kg), Cu (0.06-1.53 mg/kg), Hg (0.02-0.16 mg/kg), Mn (0.04-1.15 mg/kg), Ni (ND-0.09 mg/kg), Pb (0.03-0.41 mg/kg), and Zn (1.84-6.61 mg/kg). While for the cultured fishes, Cd (0.01-0.05 mg/kg), Cr (ND-0.17 mg/kg), Cu (0.05-0.61 mg/kg), Hg (0.02-0.13 mg/kg), Mn (0.03-0.17 mg/kg), Ni (ND-0.08 mg/kg), Pb (0.03-0.33 mg/kg), and Zn (2.06-6.20 mg/kg) were contained. In summer season, the contents of heavy metal in the muscle of the wild fishes were as follows: Cd (ND-0.11 mg/kg), Cr (0.01-0.37 mg/kg), Cu (0.21-1.31 mg/kg), Hg (0.01-0.11 mg/kg), Mn (ND-1.47 mg/kg), Ni (ND-0.26 mg/kg), Pb (0.06-0.48 mg/kg), and Zn (2.94-14.38 mg/kg). In comparison, the contents of heavy metal in the muscle of cultured fishes were Cd (ND-0.05 mg/kg), Cr (0.13-0.33 mg/kg), Cu (0.19-0.56 mg/kg), Hg (0.05-0.26 mg/kg), Mn (ND-0.14 mg/kg), Ni (ND-0.58 mg/kg), Pb (0.07-0.45 mg/kg), and Zn (2.43-7.53 mg/kg). Also the fall and the winter season, the heavy metal contents in the fishes showed almost similar with other season, however, Pb was lower and Zn was higher than both spring and summer season. The wild fishes contained the heavy metals a little more than the cultured fishes. We could not observe clear seasonal variation in the heavy metal contents of the fishes. The levels of Hg and Pb in all samples tested did not exceed the maximum permissible levels in the fishes set by the Korean Food & Drug Agency for safe human consumption.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.8
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• pp.1192-1201
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• 2016

This study was conducted to investigate sensory characteristics and consumer acceptance of sliced raw fish. The two most popular varieties in Korea, flounder and rockfish, were used. Samples of each variety were prepared as follows to create consistent perceptible sensory differences: 'fresh' (consumed within 2 h after sacrifice), 'aged' (stored at $1^{\circ}C$ for 24 h), 'frozen' (frozen at $-16^{\circ}C$ for 23 h then thawed at $23.5^{\circ}C$for 1 h), and 'immersed' (immersed in sterilized water at $1^{\circ}C$ for 24 h). Sensory profiles of samples were determined through quantitative descriptive analysis using 10 trained panelists. Consumer acceptance test was conducted using 47 consumers. Analyses of variance were conducted to test significance of differences in sensory profiles and hedonic ratings among samples. Consumers were clustered according to their overall liking scores, and their preference patterns were cross-checked with sensory profiles. For both fish varieties, 'fresh' was characterized by stronger hardness, cohesiveness, springiness, cartilage-like texture (applied to only rockfish), and fishy flavor, whereas 'frozen' and 'immersed' were distinguished from other samples for their stronger wetness, juiciness, and fresh fish flavor than those of other samples. 'Aged' was significantly less hard, cohesive, and springy than 'fresh' as well as less juicy and wet than 'frozen' and 'immersed'. Consumers significantly preferred 'fresh' flounder and rockfish to others for their strong cohesiveness and springiness, indicating textural attributes were main factors affecting consumer preferences. However, for both flounder and rockfish, 40~50% of respondents preferred 'frozen' and 'immersed' to 'fresh' for their tenderness and fresh fish flavor. For this group of consumers, flavor liking had a greater effect on overall preference than texture preference. The result suggests that cohesive and springy textures and fresh fish flavor are major drivers of preferences for raw fish slices, but their relative importance and optimal levels varied across individual consumers.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.31 no.4
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• pp.523-528
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• 1998

To clarify the effect of life or death condition before cooling on the physicochemical properties of plaice, Paralichthys olivaceus muscle at the early period after death, the plaices were dipped in the refrigerated sea water ($0^{\circ}C$) either as alive or after anesthesia killing. These samples were stored at $0^{\circ}C$ sea water and the changes in rigor-mortis, ATP breakdown, content of ATP and its related compounds, breaking strength and lactate accumulation through storage were investigated. Acceleration of rigor-mortis, ATP breakdown and lactate accumulation were taster in the samples refrigerated as alive than in samples killed by anesthesia before cooling. ATP in samples refrigerated as alive showed little breakdown until 7.5 hrs but it was decomposed completely after 17.5 hrs storage. The breaking strength in muscle of plaice was 1736.2 $\pm$ 65.4 g immediately after killing. The breaking strength in samples dipped in refrigerated sea water as alive increased more rapidly and showed the maximum value over 7.5 hrs (2183.3$\pm$32.2 g), However, in case of samples killed by anesthesia before cooling, the value and time reached around the maximum breaking strength were 2126.3 $\pm$ 32.2 g and 12.5 hrs, respectively and then decreased until 30 hrs. From these results, it could be suggested that dipping in refrigerated sea water after anesthesia killing before cooling is more effective in maintaining freshness of fresh plaice muscle than refrigerating as alive.

• 지역과문화
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• v.6 no.4
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• pp.1-21
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• 2019

This study focused at the local and historical characteristics of Busan from the perspective of local culture, along with the local characteristics of Busan. Busan's local cuisine has been reborn and continues to this day, influenced by the geographical and historical characteristics of the place. Places are not merely spatial points marked by coordinates, but are also semantics that include the human experience and emotional aspects of living in them. A place is a mix of culture, a human response to the visible environment and the environment. An understanding of a place provides a basis for understanding personal geography, culture, and history. .One of the specialties of an area with its location is the local cuisine. Local cuisines are not immutable, as they can change according to the characteristics of the area and the preferences of the residents. Busan's local cuisines reflect the geographical features of the city, and include Busan's historical experiences. First, anchovies and eel are well known for their location as ports bordering the sea. Second, Dongnae Pajeon and Sanseong Makgeolli are made using marine products and grains. Thirdly, during Japanese occupation, fish cake and sliced raw fish was enjoyed by residence in Busan. And finally, Milmyun and Pork Soup, the food made by refugees who came down to Busan and settled down during the 1·4 retreat. The local cuisine, which represents an area, goes beyond simply being eaten, enjoyed, and consumed as a commodity, and is a symbol of the geographical and historical characteristics of the area.

• Food Science and Preservation
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• v.16 no.6
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• pp.824-829
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• 2009

Changes in pH, viable microbial count, chemical freshness, texture, and sensory qualities of Sing Sing Hoe (SSH, fresh-sliced raw fish) were measured over 15 days at $4^{\circ}C$, $-20^{\circ}C$, and $-80^{\circ}C$. The initial pH of SSH was 6.25 at all three storage temperatures, and pH increased slightly after 12 days to pH 6.48 and pH 6.55 at $-20^{\circ}C$ and $-80^{\circ}C$, respectively. The range in viable cell count was 104-106 CFU/g, regardless of storage temperature. The initial content of volatile basic nitrogen (VBN) was 5.8 mg/100 g and became 8.2 mg/100 g or less, and 7.9 mg/100 g or less after 15 days at $-20^{\circ}C$ and $-80^{\circ}C$, respectively. However, pH and VBN values increased significantly after 3 days of storage at $4^{\circ}C$. At this temperature, the K-value was 22.3% after 6 days and 40% or more after 15 days. At $-20^{\circ}C$, the K-value was 9.6% or less after 6 days and 21% or less after 15 days of storage. At $-80^{\circ}C$, the K-value was 8.5% or less after 9 days and 20% or less after 15 days of storage. Compared with the K-value of live fish muscle (10%), freshness similar to that of live fish was maintained for 6 days under both $-20^{\circ}C$ and $-80^{\circ}C$ storage conditions. There was no significant change in texture during storage of SSH at $-20^{\circ}C$ or $-80^{\circ}C$, but SSH stored at $4^{\circ}C$ showed a decrease in texture quality during storage. Sensory scores were high for material stored for up to 3 days at $4^{\circ}C$ and 6 days at $-20^{\circ}C$ or $-80^{\circ}C$. The overall freshness of SSH was maintained for up to 6 days, in comparison with fresh-sliced raw fish, under both frozen storage conditions.