• Korean Journal of Fisheries and Aquatic Sciences
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• v.51 no.5
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• pp.469-476
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• 2018

The purpose of this study was to collect basic data that could be used in the manufacture of two kinds of canned oyster Crassostrea gigas. The steamed oyster was prepared by shucking after boiling for 6 min at $105^{\circ}C$ and then washing and dewatering. The roasted oyster was prepared by baking steamed oyster at $140^{\circ}C$ for 20 min. The manufacturing methods of canned seasoned boiled oyster and canned seasoned roasted oyster were as follows. The boiled or roasted oyster (50 g) was added to a can (RR-90) along with a mixture of seasoning sauce 40 and then seamed using a vacuum seamer under 20 cm Hg after pre-exhausting at $90^{\circ}C$ for 20 min. The two kinds of canned oyster products produced under sterilization of Fo 12 min were tested for cultured bacteria, external appearance, proximate composition, pH, VBN (Volatile basic nitrogen), TBA (Thiobarbiuric aicd) value, amino-N, salinity, color value sensory evaluation, etc. Results showed that the canned seasoned roasted oyster had higher overall acceptability than the canned seasoned boiled oyster. The reason for this was judged to be that the process of roasting at $140^{\circ}C$ for 20 min influenced the sensory evaluation.

• Journal of Power System Engineering
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• v.17 no.5
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• pp.78-85
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• 2013

A high thermal conductivity material, namely graphene is treated by planetary ball milling machine to transport the heat by increasing the temperature. Experiments were performed to assess the heat transfer enhancement benefits of coating the bottom wall of copper substrate with graphene. It is well known that the graphene is unable to disperse into base fluid without any treatment, which is due to the several reasons such as attachment of hydrophobic surface, agglomeration and impurity. To further improve the dispersibility and thermal characteristics, planetary ball milling approach is used to grind the raw samples at optimized condition. The results are examined by transmission electron microscopy, x-ray diffraction, Raman spectrometer, UV-spectrometer, thermal conductivity and thermal imager. Thermal conductivity measurements of structures are taken to support the explanation of heat transfer properties of different samples. As a result, it is found that the planetary ball milling approach is effective for improvement of both the dispersion and heat carriers of carbon based material. Indeed, the heat transfer of the ground graphene coated substrate was higher than that of the copper substrate with raw graphene.

• Journal of Power System Engineering
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• v.20 no.5
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• pp.66-71
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• 2016

The measurements of heat transfer and total friction factors for turbulent flows in the convergent rectangular channels with two opposite in-line ribbed walls are reported. The study has covered three different angled ribs ($30^{\circ}$, $45^{\circ}$ and $60^{\circ}$) and Reynolds number in the range of 22,000 to 75,000. The channel, composing of ten isolated copper sections in the length of test section of 1 m, has the channel convergence ratio of $D_{ho}/D_{hi}=0.67$. The results show that the ribs pointing downstream (${\wedge}-shaped$) is somewhat greater than the ribs pointing upstream (V-shaped) in the dimensionless Nusselt number and total friction factors.

• Fisheries and Aquatic Sciences
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• v.13 no.1
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• pp.1-11
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• 2010

The study was performed to optimize the processing conditions (alkali concentration, extraction time, and temperature) for rockfish skin gelatin based on yield using response surface methodology and comparison of the physicochemical properties with those of rockfish skin gelatin pretreated and extracted under ordinary conditions (alkali treatment concentration: 1.0 M; extraction time: 2 hr; extraction temperature: $60^{\circ}C$). Predicted maximum gelatin yield of 19.1% and gelatin content of 87.8% were obtained by extraction at $106.6^{\circ}C$ for 69.0 min after pretreatment with 1.1 M calcium hydroxide. Yield of gelatin extracted under high temperature/high pressure (G-HT/HP) was 54% higher than that extracted under ordinary temperature/time (G-OT/T). However, G-HT/HP was inferior in gel strength and gelling point to (G-OT/T), but comparable in transmission. Based on the physicochemical properties, G-HT/HP was unsuitable for use in products requiring higher physical properties, but could be useful for health-functional foods.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.49 no.6
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• pp.750-757
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• 2016

This study investigated the quality, sensory characteristics and commercial potential of a rice snack prepared with dried oyster. Mild and spicy versions of the snack were produced using an oil coating and a mixed seasoning powder coating, respectively. The approximate compositions of the mild snack and spicy snack were 5.13% and 4.78% moisture, 8.92% and 8.94% crude proteins, 17.58% and 20.35% crude lipids, 1.88% and 1.87% ash, and 2% and 1.8% salt, with water activity values of 0.20 and 0.18 and a pH of 6.11 and 6.10, respectively. The color of the mild snack was lighter with more yellow and less red compared with the spicy snack. Thiobarbituric acid levels increased slightly, and hardness decreased slightly during storage at $27{\pm}2^{\circ}C$. The sensory score of the spicy snack was slightly higher than that of the mild snack. These results suggest that the spicy snack might have more commercial potential than that of the mild snack according to its higher sensory test score.

• The Journal of Fisheries Business Administration
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• v.30 no.2
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• pp.55-77
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• 1999

As the population grows, the importance of the fishery industry continues to rise. It is therefore vital to support and promote sustainable fishery industry. However, the fishery production has been declining, mainly due to overdevelopment and depletion in fishery resources and stricter limits on development limits caused by growing concerns over the marine environment and ecology. Recently, international activities related to marine environmental and its ecosystems conservation, have been vigorously pursued. The United Nations Convention on The Law of The Sea has stipulated the protection and conservation of the marine environment, and the implementation of fishery resources development, made in harmony with the environment and fishery resources and based upon scientific findings and principles has become important. Accordingly, fishery industry must pay thorough attention to marine ecological and environmental problems and its international fisheries regime. Fisheries development can affect fishery resources, their environment and ecosystems. Adverse ecological effects resulting from fishery resources development practices in general include overdevelopment and incidental development of non target species, physical degradation of seabed habitants and degraduation of water quality. It has now become more important than ever to build up fishery resources development while achieving the conservation of biodiversity and the marine environment, as well as the restoration of destroyed ecosystems. To maintain fishery industry, it is necessary to develop bioeconomic fishery production system and industry policies for the ESSD(environmentally sound and sustainable development) given that maintenance of a favourable marine environment will ensure the fishery resources productivity. These bioeconomic system and policies are necessary to ensure the sustainability and viability of the fishery industry under ESSD fisheries concepts.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.55 no.3
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• pp.284-293
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• 2022

In this study, we aimed to optimize the blending conditions of sunflower oil (A), water (B), and oriental sauce (C) for canned smoked oysters Crassostrea gigas in oriental sauce (SOO). Using response surface methodology (RSM), we found that the optimal independent variables [X₁, A/(B+C); X₂, B/C] based on the salinity (Y₁) amino acid nitrogen content (Y₂), and overall acceptance (Y₃) of high-quality SOO were 48.7% (w/w) for sunflower oil, 25.5% (w/w) for water, and 25.8% (w/w) for oriental sauce. Under optimal conditions, the experimental values of Y₁, Y₂, and Y₃ were 1.68±0.4 g/100 g, 155.4±2.4 mg/100 g, 6.2±0.23 score, respectively, which were not significantly different from the predicted values (P<0.05). The SOO prepared under optimal conditions had a higher overall acceptance than commercial canned smoked oysters. These results suggest that developing canned smoked oysters in oriental sauce can be industrialized, and the product is predicted to be competitive in the global market.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.56 no.6
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• pp.818-825
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• 2023

The surge in online seafood consumption has increased parcel delivery, leading to a need to implement effective preservation methods. As the cold chain system is not fully established in Korea, styrofoam boxes and cold packs are commonly used for low-temperature seafood distribution. The impact of cold packs on product preservation depends on the number utilized. Herein, the freshness of vacuum-packed frozen fish fillets (Paralichthys olivaceus and Scomber japonicus) stored at 25±0.5℃ for up to 84 h was measured. Chemical (pH and volatile base nitrogen), microbiological (viable cell count), and physical (odor intensity) properties were assessed using 2 or 4 cold packs in a styrofoam box. Four cold packs yielded lower values, indicating superior freshness, and extended fish freshness by approximately 12 h compared with two cold packs. Therefore, it is recommended to use a minimum of 4 cold packs (-350 g/cold pack) in a styrofoam box for distributing approximately 300 g of frozen fish fillets at room temperature during the summer, considering an average delivery period of 2 days in Korea.

• Journal of Fisheries and Marine Sciences Education
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• v.29 no.3
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• pp.746-756
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• 2017

Marine accidents of fishing vessels occupied about 70.5% of the whole marine accidents in Korea from 1996 to 2015, this ratio was not much changed for a long time. A lot of efforts have been taken recently but marine accidents do not reduce. Therefore a fundamental counterplan to decrease accidents in fishing vessel is indispensable for reduction of whole marine accidents in Korea. Since the most frequent occurring accidents in fishing vessels were engine trouble and collision in statistics by KMST (1996~2015), the study focused on them. The cause of engine trouble were poor inspection and maintenance of the mechanical system. The greatest portion of marine accidents was collision, and the biggest cause of the collision was poor watch-keeping. The better watch-keeping will be the best way to reduce the accident. For this reason, it may be necessary for the navigator to make strict precaution on the other vessels under way systematically and keep the regulation for preventing collisions, and for an engineer on watch to make a check the mechanical system periodically for reduction the engine trouble. Instead of penalty, incentive about safe navigation will be helpful for reduce accident as if automobile insurance would do. In order to prevent engine trouble, the fisheries federation establish the repair center. Futhermore the development of autonomous navigation system is necessary to reduce the marine accident.

• Journal of the Korean Society of Marine Environment & Safety
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• v.13 no.4
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• pp.79-85
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• 2007

Many countries foster the tour and leisure industries as a national strategic industry of the 21st century. The tour and leisure industry is expected to be reorganized from the land-based industry to the ocean-based industry as the GNP in a nation is over USD $20,000{\sim}30,000$ dollars. In Korea, since we adopt a five-day week, the total working hours for a week is shortened. As the result, leisure activities in family, such as experience tour, ecological tour, travel, and overnight tour, are expected to be increased. Leisure and sports tours, which link the tour and sports to rafting, hang gliding, and marine leisure, have been also increased over 21.6%. A number of small and big islands near Ho-Nam coastal areas play an important role as natural breakwater. Thus, the ports in Ho-Nam area is safely protected from physical effects by ocean waves and is maintained without constructing a breakwater. In this paper, we analyses the required conditions as the marine leisure base in the southwest sea area which has the natural advantages for marine leisure. We also discuss how to activate the yacht business on Ho-Nam coast area. And then we analyse the present situations and obstacles of a domestic marine leisure. We also suggest the plan to build up echo-marine leisure infrastructure for industrial growth of marine leisure in Ho-Nam area.