• 한국수산과학회지
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• 제45권4호
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• pp.328-336
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• 2012

Sik-hae is traditional Korean fermented seafood manufactured by mixing ingredients such as fish, radish, garlic, pepper, etc. To facilitate utilization of the black-edged sculpin Gymnocanthus herzensteini, which is an abundant unusable fish caught in the East Sea, sculpin sik-hae was developed for commercialization as a low-salt fermented food. There was no significant change in the proximate composition of the sculpin sik-hae during storage. The pH of the sculpin sik-hae decreased, whereas the acidity, amino-N, and volatile basic nitrogen contents increased as fermentation progressed. The number of microflora increased gradually up to 14 days of fermentation and then decreased. Based on a sensory evaluation, sculpin sik-hae stored at $-1^{\circ}C$ was superior to that stored at $5^{\circ}C$. Therefore, sculpin sik-hae can be commercialized as a new fermented seafood.

• 한국수산과학회지
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• 제46권2호
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• pp.168-175
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• 2013

The feeding habits of the black-edged sculpin Gymnocanthus herzensteini were studied using 944 specimens collected from February 2011 to January 2012 in the coastal waters off Mukho, Gangwondo, Korea. The G. herzensteini ranged from 11.8 to 36.3 cm in total length (TL). The percentage of empty stomachs in G. herzensteini was 40.2%, and the main prey items were Pisces, Euphausiasea, and Macrura. The smallest size group (11.8-15.0 cm TL) consumed mainly Polychaeta and Amphipoda. The quantity of prey increased in proportion to sculpin size. The composition of prey items and feeding habits of G. herzensteini exhibited seasonal fluctuations, that is, the main prey items during spring were Euphausiasea, whereas those during other seasons were Pisces.

• 한국어류학회지
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• 제19권2호
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• pp.101-106
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• 2007

본 연구는 2003년 3월부터 2004년 4월까지 강원도 연안에서 유자망어업에서 어획된 대구횟대를 매월 채집하여 성숙과 산란에 관하여 조사한 것이다. 대구횟대의 산란기는 생식소성숙도지수, 난경 등의 월별 변화에 의한 결과 12월에서 이듬해 2월로 추정되어졌다. 체장과 포란수와의 관계는 $F=285.11TL^{1.4092}$ ($R^2$=0.571)이었으며 체중과 포란수와의 관계는 $F=1.449.8BW^{0.5514}$ ($R^2$=0.577)이었으며, 포란수는 어체가 커질수록 증가하였다. 최소포란수로 8.814립 (TL: 14.7 cm), 최대포란수는 28,560립 (TL: 24.4 cm)이었다. 최소성숙체장은 15 cm였으며, 이때의 나이는 약 2세였다. 체장계급별 성비는 소형어에서는 수컷이 약간 우세하였으나 24 cm 이상에서는 암컷이 90%로 높게 나타났다.

• 한국수산과학회지
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• 제56권2호
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• pp.151-161
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• 2023

This study examined the nutritional characteristics of commercial Sik-hae (CS). The proximate composition per 100 g of CS: 12.7±3.8 g crude protein, 4.4±1.0 g crude lipid, and 6.0±1.2 ash. The total amino acid content range and average per 100 g of CS were 5.65-16.32 g and 11.69±3.76 g, respectively, and the major amino acids were aspartic acid and glutamic acid in all products. The major fatty acids of CS were 16:0 (all products), 18:1n-9 [8 types, flounder sik-hae (FS, all products), sandfish sik-hae (SS), anchovy sik-hae (AS) and black edged sculpin sik-hae (BESS)], 18:2n-6 (9 types, excluding AS), 20:5n-3 (4 types, FS-1, 2, 3, 5), and 22:6 [3 types, FS-3, Alaska pollock sik-hae (APS)-1 and AS]. As a supply source of mineral, 7 types (FS-1, 2, 3, 5, SS, AS and BESS) of calcium, 9 types [FS (all products), APS-1, SS, AS and BESS] of phosphorus, 6 types (FS-1, 3, 5, APS-1, SS and AS) of magnesium and 5 types (FS-1, 4, APS-2, SS and AS) of iron were expected.

• 한국수산과학회지
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• 제56권4호
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• pp.494-504
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• 2023

Sik-hae is a traditional and well-liked salt-fermented seafood with a low salt concentration in Korea. However, it is challenging to find data on market degradation. This study was conducted to investigate sensual characteristics, such as taste, odor and color, of 10 types of commercial Sik-haes [flounder (5 type), Alaska pollock (2 type), black edged sculpin, anchovy, and sandfish] as basic data for developing new products. The salinities of the commercial Sik-haes were significantly difference in the range of 3.0-6.7%. The pH and total acidity of 10 types of commercial Sik-haes were 4.45-5.24 and 0.84-1.46 g/100 g, respectively. The amino acid nitrogen and free amino acid contents, and total taste value were 72.0-333.0 mg/100 g, 425.6-1,726.4 mg/100 g and 17.0-115.9, respectively. According to the taste value, the major taste-related amino acids were aspartic acid and glutamic acid. Volatile basic nitrogen content and Hunter redness value of commercial Sik-haes were 24.5-80.9 mg/100 g and 10.9-28.5, respectively. However, food-grade additives, such as citric acid and monosodium, are occasionally used in commercial Sik-haes to achieve a lower pH or enhance flavor and aroma.

• 수산해양기술연구
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• 제51권3호
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• pp.348-354
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• 2015

Experiments for catch and cluster analysis on the catch by gillnet for the Pacific herring were conducted using traditional nylon net (PA) and developing biodegradable net (PBS) with different monofilaments of #2 (=0.23 mm) and #3 (=0.28 mm) in diameter between 2011 and 2012, and of #2, #2.5 and #3 in 2013 in the eastern coastal waters of Samcheok, Korea. The total catch during the experiments was 3,337kg in weight and 16,757 individuals in number. Though the catch ratio of the Pacific herring in 2011 and 2012 was 97.4% and 98.7%, respectively, that of the Pacific herring in 2013 was 73.6% as the biggest and followed by goldeye rockfish (8.6%), black edged sculpin (8.4%), atka mackerel (7.2%) and Alaska cod (1.0%). The ANOVA analysis on the total catch in relation to net material showed that there was not statistically significant difference at the 5% level between nylon net (PA) and biodegradable net (PBS) (p=0.91). With the cluster analysis on the catch in relation to net material (PA, PBS) and twine thick (#2, #3), it showed the influence of net material on the catch was greater than that of twine diameter in this experiment. From the test of homogeneity on the catch by the gillnet with PA and PBS in which several species were caught in 2013, there was not statistically significant homogeneity in relation to net material (p<0.005). That meant the traditional gillnet of nylon (PA) was more efficient than the biodegradable (PBS) gillnet to catch several kinds of fish, however the PBS gillnet was better than the PA gillnet to catch the target Pacific herring.