• Journal of Advanced Marine Engineering and Technology
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• v.34 no.8
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• pp.1230-1238
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• 2010

The manufacturing output of our country's marine equipment industry has enlarged due to the rapid growth of the shipbuilding industry in our country since the 1990's. But recently, the relative newcomers, BRICs, Vietnam and Turkey promote the shipbuilding industry with the government supports, but these countries will be the huge market in the marine equipments. So that, the marine equipment companies of our country should strengthen the international competitiveness, specially with the reinforcement of overseas marketing and after service. Korea Marine Equipment Association(KOMEA) established the Global Support Center in Busan to strengthen overseas marketing and technical A/S. In this paper, the more effective global A/S system and business model for marine equipment industry are suggested including the strategic action plan, considering the demands of customer and the mechanism of A/S in marine equipments.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.40 no.6
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• pp.343-349
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• 2007

This study examined the effective utilization of pearl processing by-products. Three extracts of hot-water extract (WE), hydro-cooked extract (HE), and two-step enzymatic hydrolysate (EH) were prepared from pearl oyster muscle, and their characteristics were examined. The moisture, crude protein, volatile basic nitrogen (VBN), and amino-N contents were 97.5-98.0%, 0.5-1.3%, 2.1-4.9 g/100 mL, and 35.0-74.5 g/100 mL, respectively. EH had the lowest VBN and highest amino-N contents. In addition, EH had the highest yields. In terms of its functional properties, EH inhibited angiotensin-I converting enzyme ($IC_{50}$, 1.39 mg/mL) more strongly than the other extracts ($IC_{50}$, 4.17-7.95 mg/mL). The free amino acid contents of WE, HE, and EH were 661, 470 and 1,150 mg/100 mL, respectively. Major amino acids were taurine and glutamic acid. Major inorganic ions were Na, Mg, and Ca. Contents of taste compounds, such as free amino acids, inorganic ions, and quaternary ammonium bases, differed significantly according to the extract methods. Based on the results of chemical experiments and sensory evaluation, the quality of EH was superior to the other extracts, and EH is suitable for use in natural flavoring materials.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.39 no.3
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• pp.278-282
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• 2006

The powdered boil-dried oyster (C), the powdered smoke-dried oyster (OS-1) and the powdered smoke-dried oyster scrap (OS-2) were examined for their taste-active components, quality characteristics for potential utilization as a natural flavoring substance. The free amino acid level of OS-l and OS-2 were 395.6 mg/100 g and 551.5 mg/100 g, respectively, and that of betaine of OS-1 and OS-2 were 164.6 mg/100 g and 214.9 mg/100 g, respectively. The contents of inorganic ions were rich in Na, K, P, Ca and Mg in that order. Major free amino acids were taurine, glutamic acid, proline, alanine and glycine. The extract condition of the OS-1 and OS-2 the instant soup was the most appropriate at $98^{\circ}C$ for 1-5 min. The hot water extract of OS-1 and OS-2 with additives such as salt, sugar, pepper and onion powder had a good organoleptic qualities compared with the conventional flavoring substances in a local market. We conclude that powdered smoke-dried oyster and its scrap can be commercialized.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.39 no.2
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• pp.85-93
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• 2006

This study was conducted to evaluate the optimal processing conditions of smoke-dried powdered oysters and to determine their shelf-life during storage for development of a natural oyster flavoring substance. The optimal conditions for processing of smoke-dried oyster powder with freshy oyster were as follows. Raw shelled oysters were rinsed with 3% saline solution, drained, boiled for 10 minutes at $98^{\circ}C$, and then smoked for 1 hour at $50^{\circ}C$, followed by drying for 4 hours at $80^{\circ}C$ Smoke-dried oyster powder with oyster scraps were prepared as flavoring material. The smoked oyster scraps were submerged in oyster sauce far 10 minutes at room temperature and then dried with hot air for 5 hours at $50^{\circ}C$. The smoke-dried oysters and smoke-dried oyster scraps were then pulverized to 50 mesh and packed in tea bags or vacuum-packed in laminated plastic film bags (PE/PVDC/CPP, $12{\mu}m/15{\mu}m/50{\mu}m$). Compared to non smoke-dried powdered oysters, the smoking and dipping in oyster sauce enhanced the flavor and prevented lipid oxidation of the smoke-dried powdered oyster product. Shelf-life tests indicated that the vacuum-packaging method preserved the quality of smoke-dried powdered oysters stored for 150 days at room temperature.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.12
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• pp.1596-1603
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• 2007

This study was conducted to improve functional properties of salmon frame extracts using various commercial enzymes (Alkalase 2.4 L FG, Flavourzyme 500 MG, Neutrase 0.8 L and Protamex 1.5 MG). The ACE (angiotensin I converting enzyme) inhibitory activity was the highest ($IC_{50}=0.67mg/mL$) in the product incubated with Neutrase for 4 hrs (N4-treated hydrolysates) among the various extracts incubated with commercial enzymes for different times. However, antioxidant activities of all salmon frame extracts were less than 15%. There were no significant differences in the proximate composition and sensory evaluation of the fish odor and taste. However, N4-treated hydrolysate was improved in the extractive-nitrogen content and transmission compared to the other enzymatic hydrolysates. When compared to commercial Gomtang products, N4-treated hydrolysate was also high in protein, extractive-nitrogen, total amino acid, and calcium contents, while low in taste sensory score. There were no differences in transmission and sensory score on the fish odor between N4-treated hydrolysates and commercial Gomtang.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.1
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• pp.97-102
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• 2008

For the use of salmon frame in zero emission, the snack using residues of salmon Gomtang was prepared and investigated on the food component characterization. According to the results of volatile basic nitrogen, water activity and sensory evaluation, the optimal substitution ratio of residues was 15% based on the mix. Total amino acid content was higher in the snack (14.8 g/100 g) with 15% residues than in snack (9.8 g/100 g) without residues. The major amino acids of the residues-added snack were aspartic acid (9.9%), glutamic acid (14.7%) and proline (9.5%). The snack with 15% residues were enriched in the mineral (calcium and phosphorus) and polyunsaturated fatty acid (20:5n-3 and 22:6n-3) compared to those of snack without residues.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.42 no.5
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• pp.461-467
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• 2009

A bacterial strain was screened and identified from sea sediments in Tongyeong coastal area in order to obtain proteases or peptidase cleaving C-terminal of glutamic acid. Strain TS0611, which showed the highest activity from 5 isolated protease producing strains, was selected and its properties investigated. Strain TS0611 was a gram-positive rod, $1.2\;{\mu}m$ in cell length, catalase positive, motility-positive, melanin-negative and grew at 15~$50^{\circ}C$, and hydrolyzed gelatin and casein. This strain was identified as Bacillus thuringiensis or Bacillus cereus based on results from the API system(API 50 CHB) which examined saccharides properties, fatty acid composition of cell wall, and 16S rRNA gene sequence.

• Journal of the Society of Naval Architects of Korea
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• v.42 no.1 s.139
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• pp.57-63
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• 2005

This paper introduces basic research of optimum routing assessment system as voyage support purpose which can obtain safe and efficient route. In view point of safety, the prediction of ship motion should be evaluated in the condition of rough weather This part includes general seakeeping estimation based on 3 dimensional panel method and parametric roil prediction. For increasing voyage efficiency, ETA(Estimated Time of Arrival) and fuel consumption should be calculated considering speed reduction and power increase due to wave effects based on added resistance calculation and ship performance characteristics. Basically, the weather forecast is assumed to be prepared previously to operate this system. The idea of these factors in this system will be helpful to escape from dangerous voyage situation by wave conditions and to make optimum route planning based on ETA and fuel consumption.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.53 no.1
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• pp.43-49
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• 2020

The maturation and spawning of red seabream Pagrus major were investigated using 1,014 samples collected monthly from January to December of 2018, in the South Sea of Korea. Based on monthly changes in maturity stage and gonadosomatic index, the spawning period was estimated to be between April and August, with peak spawning occuring from May to June. Fecundity varied between 228,996 and 4,544,948 eggs. The relationship between fecundity (F) and fork length (FL) in this species can be expressed by the equation F=0.4869FL^3.9452 (R²=0.7448). Using a logistic function, the percentage of sexually mature females was estimated to be over 50% for fish with a FL of 35.3 cm.

• Fisheries and Aquatic Sciences
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• v.12 no.4
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• pp.258-264
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• 2009

A commercial diet supplemented with carotenoids and conjugated linoleic acid was fed to rainbow trout (Oncorhynchus mykiss) for 8 weeks. To investigate the anti-oxidative properties of these compounds, lipids from the muscle and viscera of the fish were subjected to different assays. At $10\;{\mu}g/mL$, L-ascorbic acid exhibited 95% 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging activity, while the tissue lipids showed little radical scavenging activity. At 50 and $100\;{\mu}g/mL$, the lipids of the muscles and viscera showed 11.7-22.6% and 11.3-24.9% DPPH radical-scavenging activity, respectively. A lipid peroxidation inhibitory assay using the ferric thiocyanate method was also performed in comparison with $\alpha$-tocopherol at a concentration of 6.0 mg/mL. Our results indicate that the anti-oxidative property of the lipids in fish muscle, which was 85.2% compared to 85.3% for the visceral lipids, was stronger than that of $\alpha$-tocopherol (74.3%) following 3 days of storage at $40^{\circ}C$.