• 한국수산과학회지
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• 제29권5호
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• pp.578-585
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• 1996

정어리, 명태 및 오징어육을 $-20^{\circ}C,\;-40^{\circ}C$및 $-80^{\circ}C$에서 동결하고 hammer mill에 의한 분쇄적성과 분쇄물의 mass colloider에 의한 마쇄 특성을 조사하였다. 정어리, 명태 및 오징어육은 $-40^{\circ}C$ 및 $-80^{\circ}C$로 동결할 경우 hammer mill에 의해 분쇄가 가능하였고 분쇄물은 mass colloider에 의해 마쇄가 가능한 것으로 나타났다. 어육별 동결분쇄물의 입도분포는 오징어, 정어리, 명태순으로 큰 입자의 비율이 높은 것으로 나타났다. 한편 동결분쇄물의 입자분포는 동결온도에 따라 차이를 보여 $-40^{\circ}C$ 보다는 $-80^{\circ}C$ 동결군의 입도가 작게 나타나는 경향을 보였다. 한편 동결온도가 다른 어육의 동결분쇄입자들에 대하여 image analysis를 행한 결과, $-40^{\circ}C$ 처리구는 짓이겨진 형태를 보인 반면 $-80^{\circ}C$ 처리구는 예리하게 끊어진 형태를 보였다. 또한 어종간의 조직특성이 관찰되어 어종 및 동결온도에 의해 동결분쇄물의 입도 분포 및 물성이 다를 수 있음이 시사되었다. 동결마쇄물의 수율은 정어리 $62.5\%$, 명태 $56.9\%$, 오징어 $52.5\%$로 나타났으며 오징어를 제외한 명태 및 정어리육의 마쇄물은 특히 뼈에서 유래되는 Ca의 함량비가 $6\~8$배 높은 특성을 보이고 있었다. 또한 동결마쇄물의 품질지표의 하나인 유화능을 측정한 결과, 대조군에 비해 다소 낮게 나타났으나 어육의 가공에는 충분히 적용가능할 것으로 평가되어 hammer mill과 mass colloider를 이용한 어육의 동결마쇄기법은 향후 관련분야에 이용성이 클 것으로 생각된다.

• 한국수산과학회지
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• 제51권5호
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• pp.590-594
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• 2018

We developed a time-temperature indicator (TTI) that rapidly determines whether frozen mackerel Scomber japonicus has thawed during its distribution. Our TTI was made from filter paper capable of absorbing mackerel exudate that was soaked in a 20% citric acid solution at pH 4.0 and then dried. The dried absorbent paper was cut and attached to blue litmus paper with a 2 mm overhang. The fixed litmus paper was covered with a polypropylene film and sealed. The indicator was placed inside a polyvinyl vacuum package containing the mackerel sample. The vacuum-sealed packaged was frozen at $-20^{\circ}C$ for 24 h. After freezing, the color change and time dependence of the indicator were observed at room temperature ($25^{\circ}C$) and demonstrated the utility of this TTI for rapidly determining whether frozen mackerel underwent thawing during distribution.

• Geomechanics and Engineering
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• 제10권2호
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• pp.225-245
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• 2016

Settlement of foundations in permafrost regions primarily results from three physical and mechanical processes such as thaw consolidation of permafrost layer, creep of warm frozen soils and the additional deformation of seasonal active layer induced by freeze-thaw cycling. This paper firstly establishes theoretical models for the three sources of settlement including a statistical damage model for soils which experience cyclic freeze-thaw, a large strain thaw consolidation theory incorporating a modified Richards' equation and a Drucker-Prager yield criterion, as well as a simple rheological element based creep model for frozen soils. A novel numerical method was proposed for live computation of thaw consolidation, creep and freeze-thaw cycling in corresponding domains which vary with heat budget in frozen ground. It was then numerically implemented in the FISH language on the FLAC platform and verified by freeze-thaw tests on sandy clay. Results indicate that the calculated results agree well with the measured data. Finally a model test carried out on a half embankment in laboratory was modeled.

• 수산해양기술연구
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• 제43권4호
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• pp.291-300
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• 2007

The crayfish-shaped artificial bait for octopus drift line is manufactured, into which is made to insert ordinary bait. The effects of the artificial bait are confirmed through the analysis of octopus' behavior in the laboratory in comparison with the existing bait of pig-fat skin, and the investigation of the octopus catch on the sea, and in addition, the examination of the water quality in relation to the bait to be inserted into the artificial bait is done together. The artificial bait is red in color, 10.5cm in the length of the body, and 29g in weight. The octopus behavior in relation to the bait in the laboratory has shown a good result in which more than 30% of the octopuses rushed to the artificial bait. In the analysis of the octopus sitting time by the bait, the octopus stayed longer with the artificial bait(63.7%) than the pig-fat skin(25.1%). The octopus sitting time at the artificial bait inserted with frozen squid(48.8％, 44.6％) is shown to be longer than that of the pig-fat skin(36.9％) or boiled fish paste(21.2％). In the analysis of sitting frequency to the bait, the case of the artificial bait(total 17 times) was more than that of the pig-fat skin(total 3 times), and the case of the artificial bait with frozen squid attracted the octopuses more frequently than that of the pig-fat skin or the boiled fish paste. In the field experiment, the fishing boat A(Manseon-ho, 1.22tons) caught the total 93 octopuses, while the fishing boat B(Ilho-ho, 0.73tons) caught the total 154 octopuses, all of which weighed less than 9.0kg. In the comparison with the total catch, the case with the artificial bait was a little higher than that of the pig-fat skin($^{**}p\;<\;0.05$). In the analysis of the water quality in relation to the baits, the COD showed the descending order of frozen squid(0.57mg/g), boiled fish paste(0.18mg/g), and pig-fat skin(0.10mg/g), and the case with frozen squid was the highest and the case of the pig-fat skin, lowest. The total phosphorus, like the COD, showed the highest in frozen squid(0.02mg/g), and in case of the total nitrogen, unlike the COD, the pig-fat skin was shown to be the highest(0.006mg/g).

• 한국식품영양과학회지
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• 제35권7호
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• pp.903-907
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• 2006

전갱이 회수단백질은 동결저장 기간이 경과함에 따라 잔여지질의 산화생성물도 크게 증가하였으며, 백조기와 전갱이 회수단백질의 갈변도는 저장 90일 이후에 크게 증가하였다. 일반세균의 수는 전갱이 회수단백질이 백조기 회수단백질에 비하여 높았으나, 시판 수리미에서 검출되는 생균수와 거의 일치하였다. 백조기 회수단백질 가열 젤의 파괴강도, 변형 값 및 백색도 값은 저장 120일까지 큰 변화를 보이지 않은 반면, 120일동안 동결저장한 전갱이 회수단백질은 가열 젤을 형성하지 못했다. 가열 젤 형성능과 파괴강도 및 변형 값에 미루어 수산가공을 위한 중간소재로서 백조기와 전갱이 회수단백질의 동결저장 한계는 안정성을 고려할 때 각각 90일과 60일이 적당할 것으로 예측하였다.

• 기술사
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• 제33권5호
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• pp.77-82
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• 2000

In this study, effect of freezing and cryogenic crushing on physico-chemical characteristics of sardine, pollack and sqiud representative for domestic frozen fishery products was investigated and some product using them was tried to be prepared. Dehead and viscerated, washed fishes were subjection to freezing without air circulation and liquid N2 gas at -20$\^{C}$,-40$\^{C}$ and -80$\^{C}$, and then frozen fishes were crushed by hammermill, masscolloider and the product was stored added with anti-freeze such as sorbitol, phosphates, starch and egg Powder, qualify of frozen squid surimi was not changes during 70 days at below -20$\^{C}$ . The results of quality characteristics and sensory evaluation of patties and nugget which made from shattered squid and pollack were similar to commercial products in flavor, color and texture, but sardine meat was inferior to commercial products in flavor and color.

• 수산경영론집
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• 제53권1호
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• pp.55-72
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• 2022

The domestic catch of squid is decreasing every year. Import volume is increasing to replace these domestic products. Import volume is expected to increase in the future, so it is necessary to study import substitution. Therefore, in this study, after selecting frozen squid, which accounts for the majority of imported squid, as the target fish species, China, Chile and Peru, which account for the majority of frozen squid imports, will be selected as the target countries for analysis. Then, the demand function of squid is estimated using the Rotterdam model, the inverse Rotterdam model, AIDS and inverse AIDS, which are the simultaneous equation demand types, and then elasticity is derived. After that, these models are compared in terms of significance, theoretical fit and practical fit.

• 동아시아식생활학회지
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• 제24권3호
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• pp.421-431
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• 2014

In this study, preferences and eating frequency of fish were surveyed in 390 foodservice employees in the Gyeongbuk and Daegu areas. The most common response to degree of fish intake was 'half eaten'. In the home, 'fish intake 1~2 times per a week' was chosen as the most common response. There was a significant difference(p<.05) in the frequency of fish consumption based on gender. 'Fish intake 3~5 times per a week' was most commonly chosen by subjects under 20 and over 60 years, whereas the most common response in those 41~60 and 21~40 years old was 'fish intake 1~2 times per a week'. The most preferred method of fish cooking was 'roast', 'frozen pollack' Tang was chosen as the favorite Tang(soup) dish and 'Hairtail' was chosen as the favorite boiled and grilled fish dish. Reasons for avoiding or preferring fish were related to 'tastes and recipes'. 'Mackerel' was the favorite dish for both men and women. 'Flatfish' and 'mackerel pike' were disliked by men and women, respectively. Cooked meat was eaten more often than fish regardless of gender. Besides, preference for meat was higher than that for fish in all age groups, except those over 60 years old. 'fish has good nutrition and health' was the most common response When subjects were asked to compare fish with cooked meat.

• 한국수산과학회지
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• 제55권5호
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• pp.670-680
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• 2022

Owing to the lack of a cold-chain distribution system, most seafood is generally distributed under room temperature conditions. However the degradation of freshness during the distribution process can lead to disputes between sellers and consumers. The most widely used method for low-temperature distribution for seafood includes packaging it with styrofoam boxes and cold packs. In this study, vacuum-packed frozen fillets of four fish species of [white meat (Paralichthys olivaceus and Sebastes schlegelii) and red meat (Scomber japonicus and Scomberomorus niphonius)] were placed in styrofoam boxes with cold packs. Thereafter, changes in chemical (including pH, volatile basic nitrogen, and trimethylamine), physical (odor intensity, hardness, and chewiness), and microbial (viable cell count) characteristics of the fillets were measured during storage at 25℃. To identify the suitable method of determining freshness during the room-temperature distribution, several factors were considered, which included significant difference verification, correlation coefficients, and economic efficiency (experimental cost and time). Volatile basic nitrogen, pH, odor intensity, and viable cell count are the most rapid and accurate freshness indicators for determining freshness of frozen fish fillets during.

• 한국수산과학회지
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• 제15권2호
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• pp.111-116
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• 1982

말쥐치를 보다 효과적으로 이용하기 위한 하나의 방법으로서 말쥐치 동건품의 가공사건 및 저장중의품질변화를 실험하였다. 동결온도 $-10^{\circ}C$이고 송풍해동조건이 온도 $56\pm2^{\circ}C$, 풍속 1 m/sec 일 때 동결시간 10시간, 해동시간2시각, 동결 및 해동포수는 5소파 가장 적합하였다. 이 때 제품의 수분사양은 $23.6\%$, 수율은 $10.2\%$였다. 상온에서 함기포장하여 저장한 결과 90일까지는 품질에 큰 변화 없이 저장 가능했다. Omission test결과 제품의 맛에는 유리아미노산과 5'-mononucleotide가 주된 구실을 한다는 것을 알 수 있었다. 또한 말쥐치 동건품과 시판 동건명태는 관능 검사결과 맛, 냄새, 텍스튜어 등이 거의 비슷하였다.