• Fisheries and Aquatic Sciences
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• 제7권1호
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• pp.1-9
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• 2004

Sweet smelt (Plecoglossus altivelis) were fed four different diets supplemented with either perilla oil $(2.0\%)$ rich in 18:3n-3 (CP), and perilla oil and Enteromorpha compressa meal $(2.0\%)$ (CPA), soybean oil rich in 18:2n-6 (CO), or soybean oil and algal meal (CA) for 4 weeks. The growth performance, fatty acid composition of muscle, plasma lipid peroxidation and blood components of the sweet smelt were then determined. The specific growth rate and feed efficiency in the fish fed the CPA diet were the highest, while the other groups showed similar results. The fatty acid composition of muscle in sweet smelt reflected the dietary lipids; 18:3n-3 was higher in the fish fed the CP and CPA diets, and 18:2n-6 was higher in the fish fed the CO and CA diets. The other fatty acid profiles presented almost no differences with respect to the diet composition. The fish fed the CA, CP and CPA diets contained significantly lower levels of triglyceride, thiobarbituric acid-reactive substances and hydroxyl radical in their plasma than that fed the CO diet. Phagocytic activity was the highest in the fish fed the CPA diet and higher in those of the fish fed the CP and CA diets compared to the CO diet group. The results from this study suggest that a dietary supplement of $2.0\%$ perilla oil together with $2.0\%$ E. compressa meal may improve the growth and health of cultured sweet smelt.

• Journal of Advanced Marine Engineering and Technology
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• 제25권1호
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• pp.24-33
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• 2001

• Journal of Advanced Marine Engineering and Technology
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• 제25권6호
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• pp.1190-1194
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• 2001

• Journal of Advanced Marine Engineering and Technology
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• 제30권3호
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• pp.337-343
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• 2006

• Journal of Advanced Marine Engineering and Technology
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• 제34권2호
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• pp.224-234
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• 2010

• 수산경영론집
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• 제26권2호
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• pp.53-74
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• 1995

The purpose of this paper is to compare China's and Korea's marine fisheries industries in order to present the main features of China's marine fisheries and show the comparative advantages they have in production. The results indicate that China's marine fisheries have the following features. (1) The marine proportion of the fisheries industry economic activity is less than 60%. Fishing is 71.3% of that marine activity. (2) The production trends of marine fisheries history in China can be classified as follows: 1) an early growth period, 2) a deliberation/consolidation period, 3) a second growth period, 4) a third growth period, and 5) a fourth growth period. The growth rate has rapidly increased recently. (3) Fish production is over 70% of marine fishing fisheries, the next major product is crustacea. The production of shellfish occupies over 70% of marine aquaculture, seaweed production however, is only 22% of total marine aquaculture. (4) The licensed area for marine aquaculture in China is 586.3 ha and that area is 5.4 times larger than that of Korea. The allotted area for shellfish aquaculture is 60% of marine aquaculture, production areas of crustaceans occupy 27.3%, fish has 7 1%, and seaweed production only 5.7% of allocated marine aquaculture areas. (5) The proportion of power vessels for marine fisheries of China's total power vessel fleet is around 65%, and the marine fisheries portion of non - powered vessels constitutes only 12%. The highest proportion of power vessels engaged in marine fisheries activities is between 10 tonnes to 100 tonnes. (6) The portion of marine fishery workers of all fishery industry employees is 22%, and 70% of them are full - time workers. Of marine fishery workers, 64% are in the fishing sector, 22%, aquaculture workers, and the number of employees in marine fisheries is increasing every year. The analysis of China's fishery industry in the production competitiveness indicates as follows : (1) The licensed areas in marine aquaculture, number of fishing vessels, number of marine fishing workers in China's fishery industry are much more than those of Korea's. Therefore China is much more competitive than Korea in the quantity of production side. However, licensed areas for seaweed aquaculture are more extensive in Korea than China. In China, the number of power vessels of between 10 tonnes and 100 tonnes, the licensed shellfish aquaculture areas, and the number of fishing workers within the fisheries industry are much more than those of Korea. (2) It is estimated that the licensed areas in marine aquaculture, number of medium sized power vessels, number of marine fishery workers will be increased as the quantity of production factors grow in China. (3) At present, yield per Ha. in marine cultures is very low in China. Therefore it is estimated that aquaculture techniques have only been diffused recently in China. Yield of fish per Ha especially is much lower than that of Korea. So the level of aquaculture techniques seems much lower than that of Korea. (4) China is behind Korea in production technique, however the number of HP per boat in China is lower than that of Korea. Therefore, China is much more competitive than Korea in Costs. (5) Average fish catches per marine fishery worker in China is only 1/3 that of Korea's, and average marine aquaculture production in China is only 1/2 that of Korea. Therefore we can say Korea is more competitive than China in efficiency. The average income of marine fishery workers in China is higher that that of other Chinese industries. However, the competitiveness of the fisheries industry in China will be increased as more capital is invested and advanced techniques are developed.

• 한국수산과학회지
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• 제47권5호
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• pp.537-544
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• 2014

Kwamaegi is a traditional Korean seafood made from the flesh of Pacific saury Cololabis saira. It is recognized as a valuable, healthy food containing the ${\omega}$-3 fatty acids EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid). This study was conducted in order to obtain basic data for application to the canning process of Kwamaegi using red pepper paste with vinegar. Commercial Kwamaegi was cut into $2{\times}3cm$ lengths and 90 g was put into cans (301-3). Then, 60 g of water was added and precooked for 10 minutes at $100^{\circ}C$. The water was drained after precooking. The precooked Kwamaegi was packed into cans, and 60 g of red pepper paste with vinegar was added. The cans were seamed using a vacuum seamer, then sterilized for differing times (8-12 minutes) in a steam system retort at $121^{\circ}C$. Parameters such as: pH, TVB-N, amino-N, total amino acid content, free amino acid content, color value (L, a, b), texture profile, TBA value, mineral content, sensory evaluation and viable bacterial count of the product produced under varying sterilization times (8-12 minutes) were measured. There were no remarkable differences between sterilization conditions and textural characteristics. The results showed that product sterilized for 8 minutes proved to be the most desirable.

• 한국수산과학회지
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• 제46권1호
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• pp.37-45
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• 2013

This study was conducted to improve the yield of extracts from Alaska pollock Theragra chalcogramma head and sea tangle Laminaria japonica byproducts using various commercial enzymes, such as Alcalase, Flavourzyme, Neutrase (NH), and Protamex. Among the enzymatic hydrolysates, the yield was highest in hydrolysate incubated with NH for 4 h. NH-treated hydrolysates (NHH) also improved functional properties, such as angiotensin-I converting enzyme (ACE) inhibitory activity and 2,2-diphenyl-1-picryldrazyl (DPPH) radical scavenging activity, as compared to extracts from Alaska pollock head and sea tangle byproducts. Total free amino acid and taste values of NHH were 379.7 mg/100 mL and 24.03, respectively, after digestion for 4 h. These values are 2.2-fold and 1.9-fold higher compared with those of water soluble fractions extracted from Alaska pollock head and non-forming sea tangle, respectively. According to the taste value results, the major taste-active compounds among free amino acids of NHH were glutamic acid and aspartic acid. These results suggest that NHH can be used as an ingredient for natural seasoning preparation.

• 한국수산과학회지
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• 제45권3호
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• pp.207-214
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• 2012

This study was conducted to optimize the processing conditions, including the ingredient ratio and extraction time, for a water-soluble fraction of Alaska pollock head and non-forming sea tangle by response surface methodology. Our results indicated that the optimal independent variables for obtaining extracts with a high yield and desirable sensory characteristics were 1.32 for $X_1$ (extraction time), 1.36 for $X_2$ (sea tangle concentration) and 0.93 for $X_3$ (water volume) in coded values, and 5.48 h for $X_1$, 18.18% for $X_2$ and 6.86 times for $X_3$ in uncoded values. The predicted values of $Y_1$ (yield), $Y_2$ (TCA soluble-N) and $Y_3$ (overall acceptance) for extracts produced under these optimized conditions were 22.10%, 1.83 g/100 mL and 5.9, respectively, their experimental values were 21.4%, 1.7 g/100 mL and 5.7, respectively. No significant differences between the actual and predicted values were found.

• 한국수산과학회지
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• 제49권3호
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• pp.301-309
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• 2016

To facilitate the effective use of butter clam shell as a natural calcium resource, we determined the optimal conditions for calcium lactate (BCCL) preparation with high solubility using response surface methodology (RSM). The polynomial models developed by RSM for pH, solubility and yield were highly effective in describing the relationships between factors (P<0.05). Increased molar ratios of calcined powder (BCCP) from butter clam shell led to reduced solubility, yield, color values and overall quality. The critical values of multiple response optimization to independent variables were 1.75 M and 0.94 M for lactic acid and BCCP, respectively. The actual values (pH 7.23, 97.42% for solubility and 423.22% for yield) under optimization conditions were similar to the predicted values. White indices of BCCLs were in the range of 86.70–90.86. Therefore, organic acid treatment improved color value. The buffering capacity of BCCLs was strong, at pH 2.82 to 3.80, upon the addition of less than 2 mL of 1 N HCl. The calcium content and solubility of BCCLs were 6.2–16.7 g/100 g and 93.6-98.5%, respectively. Fourier transform analysis of infrared spectroscopy data identified BCCL as calcium lactate pentahydrate, and the analysis of microstructure by field emission scanning electron microscopy revealed an irregular form.