• Journal of Advanced Marine Engineering and Technology
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• 제34권4호
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• pp.460-469
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• 2010

우리나라의 수산 양식과 어로기술은 세계적 수준임에도 불구하고, 가공기술은 상대적으로 낙후되어 있다. 수산가공품은 냉동품, 통조림, 염장식품(젓갈), 연제품(어묵) 등이 대부분으로, 특히 부가가치가 가장 높은 고품질의 수산 건제품은 매우 적다. 이러한 문제는 단적으로 건조기술의 부족에 기인한다고 사료된다. 본 논문은 부패하기가 쉽지만 향후 대량 생산이 계획되어 있는 고가 수산물의 고품질 건조 가공이 기능하게 하기 위한 에너지 절약형 진공건조장치의 건조열전달특성에 관하여 수행한 실험적 결과를 보고한 것이다.

• 한국수산과학회지
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• 제52권1호
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• pp.19-26
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• 2019

The objective of this study was to analyze bacteriological and chemical hazards in minimally processed commercial fish products, including Hwangtae (freeze-dried pollock), dried anchovy, fermented anchovy sauce, and salted and dried yellow croaker. Escherichia coli counts from all samples were below the regulation limits of the Korean Ministry of Food and Drug Safety Standards on Quality of Seafood and Seafood Products (Food Code). However, the food poisoning bacterium Staphylococcus aureus was detected at levels above $1.0{\times}10^2$ colony forming units (CFU)/g in Hwangtae, dried anchovy, and salted and dried yellow croaker, which are commonly ingested without heating and pose bacteriological hazards. The detection of S. aureus, an organism indicative of poor personal hygiene, which can be introduced by employees and multiply during distribution, indicates the necessity of improving the sanitary control of minimally processed commercial fish products. Histamine was not detected from dried anchovy or salted and dried yellow croaker, but was detected at some of the highest levels in fermented anchovy sauces. This result suggests that efforts to reduce the amount of histamine in fermented anchovy sauces are required.

• Fisheries and Aquatic Sciences
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• 제12권3호
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• pp.163-170
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• 2009

This study was conducted to obtain the gelatin fraction with a high anti oxidative activity from Alaska pollock surimi by-products using a two-step enzymatic hydrolysis and ultrafiltration. Among gelatin hydrolysates from refiner discharge of Alaska Pollock surimi, the highest antioxidative activity (81.5%) resulted from gelatin hydrolysate sequentially treated with Pronase E and Flavourzyme each for 2 hr. However, no difference was seen in the anti oxidative activity of the second hydrolysate (Pronase E-/Flavourzyme-treated hydrolysate) when compared to the permeate fractionated through a 10-kDa membrane. The results suggest that the Pronase E-/Flavourzyme-treated hydrolysate from refiner discharge gelatin of Alaska pollock surimi can be used as a supplementary raw material for improving health functionality.

• 한국응용약물학회:학술대회논문집
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• 한국응용약물학회 1998년도 Proceedings of UNESCO-internetwork Cooperative Regional Seminar and Workshop on Bioassay Guided Isolation of Bioactive Substances from Natural Products and Microbial Products
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• pp.174-174
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• 1998

Twelve different derivatives were synthesised from chitin/chitosan[1, 2, 3]. Their structures have been determined by different physical methods. The bioassay screening on antifungal and antibacterial activities of all these compounds showed that most of them had significant activity and they can inhibite the growth of some fungi and bacterias : E. coli, S. pyogenes, F. oxysporum, P. oryzae, that caused the spoilage of fresh fruits and foods. Furthermore, all of these compounds are non-toxic (LD$\_$50/>50g/kg) and can be applied for food preservation.

• Journal of Microbiology
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• 제39권4호
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• pp.254-264
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• 2001

Sponges are host organisms for various symbiotic microorganisms such as archaea, bacteria, cyano-bacteria and microalgae. Sponges are also sources of a wide variety of useful natural products like cyto-toxins. antifouling agents, antibiotics, and anti-inflammatory and antiviral compounds, Symbiotic microorganisms is sponges can be sources of various natural products, because metabolites previously ascribed to sponges have recently been demonstrated to be biosynthesized by symbionts. If a symbiotic microorganisms from which some natural products are derived can be cultured, the microorganism could be used in a mass production of the bioactive comopounds. We summarize recent research on iso-lation and cultivation of sponge-symbiotic microorganisms and the symbiotic relationship.

• 수산해양교육연구
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• 제21권3호
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• pp.373-389
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• 2009

The aims of this study are to examine urgent problems for reorganization into future-proof large purse seine fisheries in order to positively cope with rapidly changing domestic and foreign fisheries circumstances. First, this paper provides current situations of the large purse seine fisheries. The current situations of it are composed of fisheries influence such as vessel number, vessel power, and fisher number, use of resource and fishing places, and changes in products and sales of species caught by the large purse seine. Secondly, this paper reviews current problems of the large purse seine fisheries including cost reduction and increase of value added. Thirdly, this paper suggests basic development direction and countermeasures for strengthening competitiveness of the large purse seine fisheries. In conclusion, urgent problems of the larger purse seine fisheries can be summarized as inefficiency of distribution structures and retarded landing system and facilities as well as the worse of profitability according to shrink of fishing places, reduction of products, lack of workers, and increase in oil price. To solve the urgent problems, the large purse seine fisheries should be changed into an industry with low cost and high efficiency, and also need to introduce of new production system, strengthen autonomous management of natural resource, and increase in value added to products.

• 한국산학기술학회논문지
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• 제21권9호
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• pp.352-357
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• 2020

본 연구는 선박용 디젤엔진 부품인 축류 단조품을 단조작업에 의하여 제작하는 과정에서 발생하는 품질문제를 해결하기 위하여 수행되었다. 1차, 2차 가열 및 열간 단조를 거쳐 완성된 단조품은 최종 후열처리공정을 거치게 되는데 이 과정에서 발생하는 것으로 알려진 내부 결함문제를 해결하기 위하여 냉각공정을 평가하였다. 자유단조작업을 거쳐 제작된 축류 단조품에는 2차 열간 단조작업 후 냉각과정에서 소재 내부에 존재하고 있던 잔류 수소가 기공이나 미세 균열, 입계, 계면 등으로 확산, 집적됨으로써 균열을 유발하여 내부 결함이 발생하는 것으로 알려져 있으며 실제 작업현장에서 균열발생 사례가 보고되고 있다. 이러한 문제를 해결하기 위하여 수치해석 전용 프로그램인 ANSYS를 사용하여 열전달 수치해석을 수행하였으며, 해석모델은 축류 단조품의 특성상 축대칭요소를 사용하여 구성하였고 단조품 초기 온도 1250 ℃에서 단조작업 완료 후 냉각과정에서 시간이 경과함에 따른 온도변화를 평가하였다. 주어진 4종류의 축류 단조품에 대하여 온도이력을 평가한 결과 단조품 내부에 수소유기균열 발생이 예상되는 250 ℃까지 냉각되는데 소요되는 시간을 알 수 있었으며, 이러한 냉각시간은 추후 열처리 작업의 작업표준으로 적용함으로써 축류 단조품 제작 시품질과 생산성을 높일 수 있다는 것을 알 수 있다.

• 한국수산과학회지
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• 제33권5호
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• pp.399-402
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• 2000

일반적인 수산물 통조림의 내용물 속에는 물, 기름 및 조미액즙 등 packing medium이 들어있다. 본 연구에서는 새우, 꽁치 및 굴을 원료로 건조 및 조미 후 packing medium이 없는 새로운 형태의 조미통조림을 제조하고 이들 제품의 진공도별 (15, 30, 45 및 60cmHg) 열침투 특성을 조사할 목적으로 본 연구를 수행하였다. 진공도별 제품의 열침투 속도는 진공도가 높을수록 빠르게 나타났으며 동일시간 살균했을 때 진공도가 높을수록 Fo치가 높게 나타났다. 한편 상법으로 제조된 water pack과 본 시험에서 제조한 조미통조림과의 열침투 속도를 비교했을 때 새우와 꽁치 조미통조림의 경우는 진공도 15cmHg 이상에서는 열침투 속도가 water pack 제품보다는 빠르게 나타났고 굴 제품의 경우는 water pack 제품이 30cmHg 이상에서 열침투 속도가 빠르게 나타났다. 따라서 packing medium이 없는 조미 통조림의 경우 진공도 30cmHg 이상이 되면 기존의 water pack 제품보다 열침투 속도가 빠르다는 사실이 관찰되었다.

• Journal of Advanced Marine Engineering and Technology
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• 제21권1호
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• pp.26-36
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• 1997

Recently, the new refrigerating system, using non - fluorinated hydrocarbon refrigerants has to be developed for the agricultural fields. One of that kinds of systems is the cooling system using the water vapor and vacuum, in which the water evaporate at the low temperature under vacuum and absorb the large amount of the latent heat. If vapor with large amount of latent heat is removed from the system, the system is cooled accordingly. The characteristics of cooling under the vacuum was observed and measured using experimental apparatus, which is consisted of vacuum chamber, the ejectors, the pumps and the measurement apparatus. As the results of experiments, we know that the evaporation in the vacuum occurs vigorously when the materials to be cooled has more amounts of heat before cooling, and by which effects the materials can be cooled. The cooling vacuum system is more efficient than other methods when the agricultural products is chilled or dried.

• Asian-Australasian Journal of Animal Sciences
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• 제16권3호
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• pp.455-462
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• 2003

Biotechnological research and development are moving at a very fast rate. The subject has assumed greatest importance in recent years in the development of agriculture and human health. The science of biotechnology has endowed us with new tools and tremendous power to create novel genes and genotypes of plants, animals and fish. The application of biotechnology in the fisheries sector is a relatively recent practice. Nevertheless, it is a promising area to enhance fish production. The increased application of biotechnological tools can certainly revolutionise our fish farming besides its role in biodiversity conservation. The paper briefly reports the current progress and thrust areas in the use of synthetic hormones in fish breeding, production of monosex, uniparental and polyploid individuals, molecular biology and transgenesis, biotechnology in aquaculture nutrition and health management, gene banking and the marine natural products.