• Fisheries and Aquatic Sciences
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• 제10권1호
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• pp.43-52
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• 2007

The relationships among long-term climatic change in the southern part of the Korean peninsula, oceanic conditions of the South Sea, Korea, and winter catches of major small pelagic fishes were analyzed using 33 years of time-series data from 1971-2003. In the early 1990s, winter climatic conditions in the southern part of the Korean peninsula shifted to a warmer regime with higher air temperature, weaker wind speed, and lower relative humidity. Also, winter sea surface temperature (SST) became consistently higher in the South Sea. The annual catch of major small pelagic fishes in the South Sea increased dramatically in the mid 1990s, whereas the catch of total fishes decreased in the late 1980s. In particular, the winter catch started to increase markedly in the late 1980s, and has remained over 120,000 M/T since the late 1990s. Correlation analysis of the winter catch of major small pelagic fishes and environmental factors showed that catch was correlated with air temperature (r=0.468, P< 0.01), wind speed (r=-0.732, P< 0.01), relative humidity (r=-0.73l, P< 0.01), and SST (r=0.672, P< 0.01). Multiple regression analysis between the winter catch of major small pelagic fishes (Y) and environmental factors (X) resulted in the equation: $Y=-0.017-0.217\;X_3-0.486\;X_4+0.325\;X_5(R^2=0.754,\;P<0.000)$.

• Fisheries and Aquatic Sciences
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• 제17권1호
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• pp.47-57
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• 2014

Thai Jasmine rice (Oryza sativa, long grain Indica var.) is popular in southeastern Asia and China due to its non-glutinous, fluffy texture and fragrant smell. However it has a high starch digestibility, which leads to an increased glycemic index (GI). Therefore it may require modified cooking methods for diabetes patients. The objectives of this study were to optimize the ratio of Thai Jasmine rice, sea tangle, and olive oil (CLTR) based on consumers' acceptance. The GI of plain cooked Thai Jasmine rice (CLR) was measured as a control. Sensory evaluation and response surface methodology were used to determine the optimal ratio. Texture analysis and nutritional evaluation were also performed on the optimal recipe of cooked Jasmine rice with sea tangle. A multiple regression equation was developed in quadratic canonical polynomial models. We used 26 trained Chinese panelists in their forties to rate color, flavor, adhesiveness, and glossiness, which we determined were highly correlated with overall acceptability. The optimal CLTR formula was 34.8% rice, 2.8% sea tangle, 61.9% water, and 0.5% olive oil. Compared to CLR, CLTR had a lower hardness, but a higher springiness and cohesiveness. However, CLR and CLTR had the same adhesiveness and chewiness. The addition of sea tangle and olive oil delayed retro-gradation of starch in CLTR and increased total dietary fiber, and protein and ash contents. The degree of gelatinization, and in vitro protein and starch digestibility of CLTR were lower than those of CLR. Based on Wolver' method, the GI of CLTR (52.9, incremental area under the glycemic-response curve, ignoring the area below fasting, as used for calculating the GI [Inc]) was lower compared with that of CLR (70.94, Inc), which indicates that CLTR is effective in decreasing and stabilizing blood glucose level, owing to its lower degree of gelatinization and starch digestibility. Our results show that CLTR can contribute to the development of a healthier meal for families and the fast food industry.

• 수산해양교육연구
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• 제24권6호
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• pp.977-988
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• 2012

The purpose of this study was to help teachers increase the level of student's school life satisfaction by comparing between the practical data of a group which have an accordant perception for class teacher's discipline style perceived by between teacher him/herself and student with another group which have a discordant perception for class teacher's discipline style perceived by between teacher him/herself and student. For this study, 1460 second grade special high school students in Pusan were selected. And 1273 students and 56 teachers' questionnaires were used for analysis, while 5 questionnaires went uncompleted. T-test and Multiple Regression Analysis were used for compiling statistics of collected data. The results of this study are as follows: First, perceptions about the teacher's discipline style perceived by between teacher him/herself and student were different. Second, the levels of student's school life satisfactions were different by two group. A group which has an accordant perception for class teacher's discipline style perceived by teacher him/herself and student shows the high level of school life satisfaction than B group which has an discordant perception. Last, class teacher's discipline style which affects the level of student's school life satisfaction was different by the two group. These results suggest that to increase the level of student's school life satisfaction, class teachers have to a mutual understanding first, and then approach their students with different discipline style by the level of their interactive relationship with their students.

• 수산해양교육연구
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• 제21권4호
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• pp.607-621
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• 2009

In order to deal with consumer's demand changes in market condition, it is necessary to have a study on the consumer behavior to promote seafood consumption. The objective of this study is to examine the factors that have influences on consumer involvement of seafood. It is also aim to examine how the situation of seafood factors influences the consumer's behavior in purchasing and consuming the seafood. In this study, I have conducted a survey by using Busan housewives as random sampling. To examine this variable, situation factors that I used if the factor analysis. I also performed a multiple regression analysis to understand how the situation factors influenced the consumer's emotion and their satisfaction within the level of involvement. The result showed that consumer involvement seafood is created by not only interests and preferences, but also knowledge, perceived risk and profits. The seafood situation factors are divided into purchase situation, consumption situation and communication situation: purchase situation includes store factor, while consumption situation includes health factor and cooking-motive factor and communication situation includes information factor. Results of examining whether there are differences in the involvement explains that the involvement is different according to the level and it is divided into 2 groups. The first groups is the high-involvement group that shows preferences and interests, perceived risk and profits. Another group is the low-involvement group that shows preferences and interests, knowledge and profits. The result on examining whether situation sectors have influences on the involvement shows that high-involvement group is only affected by store factor in purchase situation and low-involvement group is only affected by information factor in communication situation.

• 수산해양교육연구
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• 제27권3호
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• pp.791-803
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• 2015

This study aims to examine the influence of tennis instructors' coaching behaviors on the satisfaction with lessons and preference for instructors. In order to achieve this study objective, by using the quota sampling out of nonprobability sampling for tennis club members who are now(2015) actively involved in tennis courts located in Daejeon Metropolitan City and Chungcheongnam-do, and also receiving tennis lesson for more than six months or used to take lessons before, the 325 effective samples were used for data analysis. Using the SPSS Ver. 21.0 Window Program, the collected data went through frequency analysis, exploratory factor analysis, reliability analysis, t-test, one-way ANOVA, correlation analysis and multiple regression analysis, and the results are like below. Regarding differences of coaching behaviors depending on sex, first, there were significant differences in the factors like explanatory instruction, positive feedback and negative feedback. In case of differences in accordance with age, every factor showed significant differences. In regard of differences depending on academic background, there were differences in the factor of negative feedback while the factor of positive feedback showed differences in accordance with the experience of lesson. In case of differences depending on the level of athletic performance, there were statistically significant differences in the factors like explanatory instruction, questioning instruction and negative feedback. Second, the positive feedback, one of the sub-factors of coaching behaviors had positive influence on satisfaction with lesson while the explanatory instruction, one of the sub-factors of coaching behaviors had positive influence on preference for instructors. Lastly, the satisfaction with lesson had positive influence on preference for instructors.

• 수산해양교육연구
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• 제26권3호
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• pp.510-524
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• 2014

The purpose of this study was to investigate the influence of teacher efficacy and collectivistic self-esteem on alleviation of teacher burnout. In order to achieve these research purpose, data were collected from 161 elementary and secondary school teachers using teacher efficacy scale, collectivistic self-esteem scale and psychological burnout scale. Collected data were analyzed using correlation analysis and hierarchical multiple regression. The major results of statistical analyses were as follows: First, generally background variables were significantly associated with burnout and therefore, background variables were controlled in the analysis of teacher efficacy and collectivistic self-esteem. Second, teacher efficacy influenced on the total burnout(38%) and sub-factors which were emotional exhaustion(27.3%), depersonalization(20.7%) and diminished personal accomplishment(36.1%), and collectivistic self-esteem influenced on the total burnout(38.8%) and sub-factors which were emotional exhaustion(27.1%), depersonalization(29.6%) and diminished personal accomplishment(25.1%). Third, the analysis of additional influence of collectivistic self-esteem in addition to the influence of teacher efficacy on teacher burnout revealed additional influence in the alleviation of total burnout(18.2%), emotional exhaustion(13.9%), depersonalization(16.6%) and diminished personal accomplishment(10.3%). These results showed that teacher's collectivistic self-esteem is an important factor in the alleviation of psychological burnout with teacher efficacy which was well known as a protective factor for psychological burnout. Based upon the above results, implications of these results and limitations of this study were discussed.

• 수산해양교육연구
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• 제28권6호
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• pp.1614-1628
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• 2016

The purpose of this study was to examine the relationship between the safety awareness and safety practice of international marriage woman in Kimhae and Changwon city. We carried out a questionnaire survey that was targeted at 138 subjects. Data collected were analyzed with SPSS 21.0 statistical program. Analysis methods were t-test, one way ANOVA, Scheffe test, Perarsons correlation coefficient, and multiple linear regression. The results were as follows. First, safety awareness point was an average of 4.10 point which was higher level. Safety practice point was an over intermediate level of an average of 3.23 point. Second, safety awareness had statistically significant difference according to age, year of Korea residence, born Nation, whether or not Korean citizenshilp, monthly income, temper, satisfaction of marriage. Third, safety practice had statistically significant difference according to housing, monthly income, health state, satisfaction of marriage. Fourth, safety Practice had a positive correlation with home safety awareness, traffic safety awareness, fire safety awareness, and emergency care awareness. Therefore, a higher safety awareness results in having a very well safety practice. Fifth, International Marriage Women from Japan had the highest the level in the Safety Awareness and Safety Practice. From now on, two cities should have a major concern for safety education of fire and emergency care. And the safety education based on learning need analysis need to be done substantially.

• 수산해양교육연구
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• 제28권2호
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• pp.525-538
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• 2016

This study is to investigate the effect of the amusement factor and the motive of participation in skin-scuba class on the satisfaction with university life with the university students participating in the skin-scuba class and to provide the practical research data for the development of the marine sports, for the proper operation of skin-scuba class, and for the leisure life which the university students may lack. For these purposes, technical statistics between questions were disposed in order to grasp the average and standard deviation on each variables, exploratory factor analysis and reliability analysis were conducted for the reliability and validity of the scale, and correlation analysis and multiple regression analysis were conducted to test the casuality of amusement factor, the motive of participation in skin-scuba class and the satisfaction with university life as the research methods. Research results showed that it was confirmed that the amusement factor and the motive of participation in skin-scuba class act as the important variables in the satisfaction with university life and it was predicted that the motive of participation in skin-scuba class and the amusement factor had interrelation with parameter. Therefore, a variety of programs reflecting the amusement factors should motivate the university students to particiapte in the skin-scuba class to increase the satisfaction with university life and to encourage the re-participation of students.

• 한국수산과학회지
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• 제54권5호
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• pp.724-732
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• 2021

This study used response surface methodology to investigate the optimal conditions to reduce the bitterness of alcalase-treated anchovy hydrolysate (AAH) by the aminopeptidase active fraction (AAF) derived from the common squid Todarodes pacificus hepatopancreas. The central composite design selected AAF/AAH ratio (X₁, %) and hydrolysis time (X₂, h) as independent variables, and the degree of hydrolysis (Y₁) and bitterness (Y₂) as dependent variables. The uncoded values of the multiple response optimization for independent variables were 3.4% for the AAF/AAH ratio and 9.2 h for the hydrolysis time. The predicted values of the yield and bitterness score of alcalase-AAF continuously treated anchovy hydrolysate (AAAH) under the optimized conditions were 68.9% and 4.6 points, respectively. Their measured values of 69.5% for yield and 4.6±0.5 points for bitterness were similar to the predicted values. The food components of AAAH were 91.4% (moisture), 7.5% (protein), 0.1% (lipid) and 0.6% (ash). The findings indicate the potential value for use as an anchovy seasoning base. The results also confirm that the bitterness of AAH was remarkably improved by AAF and implicates AAF derived from squid hepatopancreas as a good enzyme to catalyze reduced bitterness.

• 한국수산과학회지
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• 제56권3호
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• pp.275-283
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• 2023

This study optimized the vegetable rice porridge preparation process with Israeli carp Cyprinus carpio (VRP-IC). The optimum heating period for Israeli carp paste (IC-P) in a retort was 120 min as per yield results. Response surface methodology was performed with IC-P/[rice (glutinous rice: non-glutinous rice=6:4) (Rice, RI)+vegetable (carrot: zucchini=1:1) (vegetable, VE)] (X₁) and RI/VE (X₂) as independent variables; viscosity (Y₁), hardness (Y₂), amino nitrogen (Y₃), and overall sensory acceptance (Y₄) as dependent variables. Optimum rates of IC-P, RI, and VE were 47.37%, 24.49%, and 28.15%, respectively; predicted multiple response optimum values for the dependent variables were 20,150 mPa·s, 2,002.9 N/m2, 193.1 mg/100 g, and a 6.4 score for Y₁, Y₂, Y₃, and Y₄, respectively. Under optimum conditions, experimental values for Y₁, Y₂, Y₃, and Y₄ were 20,359.8±191.9 mPa·s, 2,015.0±9.6 N/m2, 188.1±4.9 mg/100 g, and a 6.5±0.2 score, respectively, which were not significantly different from the predicted values (P < 0.05). Results of F0 value, viscosity, hardness, volatile odor intensity, and browning suggested that the optimum sterilization period was 25 min. VRP-IC prepared under the optimum conditions was superior to commercial vegetable rice porridges in sensory evaluations.