• 한국식품조리과학회지
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• 제24권4호
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• pp.549-559
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• 2008

This study was performed by questionnaire to investigate viewpoints regarding menu excavation and development of native local foods of adults in the Gyeongju area, classified by gender and age. The subject population consisted of 253 citizens(108 males and 145 females) living in Gyeongju. The findings are summarized as follows: The residents highly desired the 'enrichment of service and clean hygiene of local food restaurants', 'active marketing', 'necessity of excavation and development at the present time', and 'development with regional unique characteristics' with regard to the development of the local food choices in Gyeongju, whereas they did not particularly desire 'excavation development of cooking that often is served at family event(birth, marriage, death etc..)', nor 'guidance and enlightenment for many citizens'. The most influential obstacle hindering the development of Gyeongju local food was 'administration support deficiency of connection group agency', followed by 'interest deficiency about local food of restaurant business managers and citizens, different taste of each restaurant', and 'tradition cooking itself is insufficient in Gyeongju'. The most reasonable development menu for native local foods of the Gyeongju area was 'mushroom & beef hot pot(beoseothanu-jeongol)', 'glutinous barley bread(chalborippang)', 'mushroom & bulgogi hot pot(beoseot-bulgogi-jeongol)', 'grilled beef(hanu-sutbul-gui)', and 'grilled minced beef ribs(hanu-tteok-galbi)' in that order. On the other hand, the excavation and development validity scores for 'black goat soup(heukyeomso-tang)', 'gulfweed soup(mojaban-guk)', and 'parboiled octopus(muneo-sukhoe)' were very low.

• 한국수산과학회지
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• 제6권1_2호
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• pp.1-19
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• 1973

Heavy metal concentrations have been determined in fishes and shellfishes sampled from October 1971 to April 1972 in Korea. In general, fish viscera, shellfish muscle and crustacean exoskeleton contained high concentrations of the metals. With regard to the regional variations of the metals, samples of the west coast of Korea contained relatively high concentrations of mercury, copper, cadmium and lead, but those of the south coast contained high levels of cadmium and lead. In particular, the concentrations of copper in the samples of the west coast were almost twice as much those of the other coasts. The concentrations of mercury in the samples, as a whole, ranged from 0.02 to 0.58 ppm with an average of 0.16 ppm. The concentrations of cadmium were higher in the fish viscera and shellfish than the fish muscle, ranging from less than 0.02 to 0.78 ppm with an average of 0.12 ppm in the fish and shellfish muscle samples. The lead concentrations were slightly high in the fish viscera. In the muscle and bone of fish and shellfish, the range was 0.06-4.84 ppm with an average of about 1 ppm. The concentrations of copper were very high in the viscera of fish and shellfish. The shellfish muscle contained almost four times as much copper as in the fish muscle, particularly cephalopods, i. e., squid and octopus, contained very high levels of copper, and oysters collected from Gunsan area on the west coast contained the highest levels of copper. The concentrations of copper ranged from 0.12 to 28.7 ppm with an average of 1.4 ppm in the fish muscle and of 5.9 ppm in the shellfish muscle.

• 한국한의학연구원논문집
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• 제7권1호
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• pp.105-114
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• 2001

This study was carried out to investigate correlation with food preference of subjects in three constitution groups on the view point of constitutional medicine. The constitutions of 124 college students(male 80, female 44) was classified by QSCC II method. Food preference of the subjects was surveyed in accordance with suggested foods for each constitution and was analyzed using Hedonic scale. The distribution of the constitutional revealed that Soeum individuals accounts 53%, followed by ; Soyang 19%, Taeum 28%. For men, sorghum, potatoes, beef, scombroid, oyster, saury, octopus, codfish, walleye pollack, shrimp, croaker, pineapple, eggplant, leek, pumpkin, toenjang, draft beer, diluted liquor, coffee, cocoa were statistically different in food preference score by sasang constitution(p<0.05). For woman, chicken, pollack roe, a walleye pollack, persimmon, jujube, melon, citron, celery, burdock, vinegar, bean-paste soup, draft beer, ginseng, honey were statistically different in food preference score by sasang constitution(p<0.05). Association of sasang constitutions and food thought to be harmful or healthy to each constitution was analyzed. But Food preference score of food thought to be harmful or healthy were not statistically different in score among sasang constitutions. This results suggested that food intake patterns of subjects were associated with sasang constitutional food in parts.

• 한국해양학회지
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• 제6권1호
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• pp.49-55
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• 1971

1969년 10월에 완성된 남강 다목점 댐과 방수로가 준공되어 1969년에 7회, 1970년에 3회 합계 10회에 걸쳐 1,359 $10^{6}$㎥ 이상의 담수를 진주만으로 방수하였다. 방수 속도는 최고 약 3,770㎥/sec 에 이르렀으며 1회 누적 방수량은 최고 4.50 $10^{6}$㎥ 이상에 달하였다. 이 결과 방수로 하류부와 연결되는 사천만 북부에서는 5kt 이상의 빠른 유속이 해저의 토사를 이동시켜 간석지와 해저의 지형을 변동시켰다. 양식장 시설물과 패류를 매몰, 유실 시키는 원인이 되었다. 하구 현상이 일어 났으며 2중조가 관측되었다. 어구의 파손, 발장의 도괴 및 어선의 조업 불능 등으로 피해가 막심하였다. 방수후 진주만의 염분은 급격히 하강하였으며 특히 사천만 에서는 밀물때에도 5 이하의 이상저염분수가 분포하였다. 현저한 조경이 이루어졌으며 반조석 주기에 4.6 에서 30 로 약 25 이상의 염분 급변이 있었다. 이와같은 염분의 저하와 급변은 동해역의 굴, 바지락 등 패류를 폐사시키고 멸치, 문어 등을 만외로 추방하는 원인이 되었으며, 내유 어군의 접근을 방해하였다. 염분의 저하는 해수의 밀도와 삼투압 환경을 급변 시키는 원인이 되었고, 투명도가 낮은 혼탁한 물덩이는 광선의 투입을 방해하여 광합성 작용을 억제할 것이다.

• 수산해양기술연구
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• 제46권2호
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• pp.126-138
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• 2010

To investigate seasonal variation of fisheries resources composition and their correlationships with environmental factors in the coastal ecosystem of the middle Yellow Sea of Korea, shrimp beam trawl were carried out for the fisheries survey. Fisheries resources of 81 species, 57 families, and 6 taxa totally were collected by shrimp beam trawl in the middle coastal ecosystem of Yellow Sea of Korea. Species were included 6 species in Bivalvia, 6 in Cephalopoda, 22 in Crustacea, 2 in Echinodermata, 5 in Gastropoda, and 40 in Pisces. Diversity indices (Shannon index, H') showed seasonal variation with low value of 2.14 in winter, and high value of 2.67 in spring. Main dominant species were Oratosquilla oratoria, Octopus ocellatus, Acanthogobius lactipes, Cynoglossus joyneri, Rapana venosa venosa, Loligo beka, Chaeturichthys stigmatias, Raja kenojei, Microstomus achne and Paralichthys olivaceus, that were occupied over 58% of total individuals, and 55% of wet weight. Fisheries organism made four coordinative seasonal groups by the principal component analysis (PCA), showing stronger seasonal variation than spatial variation. PC from PCA showed statistically significant cross-correlationships with seawater temperature, $NH_4$-N, TP and chlorophyll a (P < 0.05).

• 수산해양기술연구
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• 제53권3호
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• pp.246-255
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• 2017

The species composition and variation in abundance of fishery resources near Oenarodo, Go-heung Peninsula, Korea, were investigated by gill net, trap net, and longline in May, July, and October 2015 and 2016. During the study period, the total catch included 14 species in the gill net, 11 species in the trap net, and 4 species in the longline. The dominant species were Portunus trituberculatus and Raja pulchrain the gill net, Charybdis japonicaand and Octopus vulgarisin in the trap net, and Muraenesox cinereusin in the longline. The Catch Per Unit Effort (CPUE) per individual and per weight in the gill net were similar in May and July of 2015 and 2016. In October 2015, the CPUE per individual was 2.1 ind./h and the CPUE per weight was 505 g/h higher than the results in 2016, but there was no significant difference in the total CPUE between 2015 and 2016. In the trap net, the CPUE per weight was similar in both 2015 and 2016, but the CPUE per individual was 2.7 ind./h higher in October 2015 than in October 2016 and the total CPUE was not significantly different from 2015 to 2016. The CPUE per individual and weight in the longline were significantly higher in July and October 2015 than in the same months of 2016, but the total CPUE in 2015 and 2016 did not show a significant difference.

• 수산해양기술연구
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• 제54권4호
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• pp.315-323
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• 2018

Fossil fuel combustion during fishing activities is a major contributor to climate changes in the fishing industry. The Tier1 methodology calculation and on-site continuous measurements of the greenhouse gas were carried out through the use of fuel by the coastal and offshore gillnet (blue crabs and yellow croaker) and trap (small octopus and red snow crab) fishing boats in Korea. The emission comparison results showed that the field measurements are similar to or slightly higher than the Tier1 estimates for coastal gillnet and trap. In offshore gillnet and trap fisheries, Tier1 estimate of greenhouse gases was about $1,644-13,875kg\;CO_2/L$, which was more than the field measurement value. The $CO_2$ emissions factor based on the fuel usage was $2.49-3.2kg\;CO_2/L$ for coastal fisheries and $1.46-2.24kg\;CO_2/L$ for offshore fisheries. Furthermore, GHG emissions per unit catch and the ratio of field measurement and Tier1 emission estimate were investigated. Since the total catch of coastal fish was relatively small, the emission per unit catch in coastal fisheries was four to eight times larger. The results of this study could be used to determine the baseline data for responding to changes in fisheries environment and reducing greenhouse gas emission.

• 수산경영론집
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• 제53권3호
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• pp.17-26
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• 2022

This study attempted to estimate the amount of expenditure per capita of visitors to the Mongsanpo fishing village tourism festival, and quantitatively measure how much the festival contributes to the local and national economy through input-output model. The analysis data used 302 questionnaires, excluding missing questionnaires, surveyed on festival visitors from April 21 to May 7, 2018, during the 9th Mongsanpo port webfoot octopus and seafood festival. The main results of this study can be summarized as follows. First, analyzing the average expenditure per person of festival visitors, it shows that the average one-person festival visitor consumes KRW 129,519: entertainment costs KRW 5,672 (4.4%), accommodation costs KRW 16,860 (13.0%), food costs KRW 74,791 (57.7%), transportation costs KRW 21,646 (16.7%), shopping costs KRW 6,788 (5.2%), and other costs KRW 3,762 (2.9%). Among the expenditures of festival visitors, the proportion of food expenses was the highest, and transportation costs and accommodation costs were in order. Second, based on the actual expenses spent by visitors at the fishing village tourism festival, the direct economic effect of the Mongsanpo fishing village festival was estimated be approximately KRW 14.8 billion. Third, as a direct and indirect economic impact effect of the Mongsanpo fishing village tourism festival in 2018, the amount of production induced in the local and national economies was estimated at KRW 33.3 billion, and the amount of value-added inducement was estimated at 11.3 billion won, and employment inducement reached 272 people, which is considered to contribute greatly to the national economy. This study quantitatively analyzes and provides the extent to which the fishing village tourism festival using local specialized fisheries directly or indirectly contribute to the local and national economy. Thus, it is expected to serve as useful information by providing basic information on business feasibility required for budgeting for local fishing tourism festivals.

• 한국미생물·생명공학회지
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• 제9권4호
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• pp.253-261
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• 1981

Fermented foods available in Korea may be classified into four groups, namely, fermented soybean products, fermented cereal products, fermented vegetable products, and fermented fishery products based on raw materials used. The representative fermented foods based on soybean are Kanjang(soysauce), Doenjang(fermented soybean pastes), and Kochujang(red pepper added-fermented soybean paste). Such fermented products are made using Meju(functioning as a starter and prepared by fermentation of steamed soybean mash) as an essential ingredient, and used widely as a soup base and/or in seasoning side-dishes for everyday meals year around. Excepting Sikhae, all fermented products based on rice and other cereal grains are of alcoholic nature. Takju (Makgeolli) used to be made using rice as the major raw material, however, mainly due to the shortage of rice in recent years, other cereals, such as, barely, corn, and wheat flours are also used to replace rice today. Owing to such changes in the raw materials. the popularity of Takju has been somewhat reduced, yet it is still widely consumed in rural areas. Although Chungju is a popular rice wine with superior qualify over Takju, the amount consumed is considerably limited. The highest qualify rice wine, Bupju, in particular, is made by a low temperature fermentation using glutinous rice. Kimchi is an unique fermented vegetable product of long tradition in Korea. Although it was for consumption mainly in winter season serving as a source of vitamins, today it is widely used throughout the year. Except Kkakdugi and Dongchimi, all of the fermented vegetable products contain salted Korean cabbage as an essential item, while they abound in varieties depending on material composition and methods of processing, and also on seasons and localities Next to Kimchi in this category is Kkakdugi made of raddish in popularity and quantity consumed. The four groups of fermented food products described above are reviewed in some detail and evaluated in terms of their nutritional significances, processes and microorganisms involved. and their commercial potentials. Jeotkal (or Jeot) is a name given to all fermented products of fishery origin. A number of Jeot can be prepared by adding salt and allowing fermentation to the raw materials such as shrimp, anchovy octopus, clam, oyster, etc.

• 한국수산과학회지
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• 제19권2호
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• pp.118-126
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• 1986

1985년 7월에서 10월 사이에 부산연안지역에서 수집한 해수, 낙지, 피조개, 게, 우렁쉥이 등 70종의 시료에서 Vibrio vulnificus의 검출률과 시료에서 분리된 균의 세균학적 특성을 조사한 결과는 다음과 같다. 1. Vibrio vulnificus의 월별 검출률은 수온이 높은 8월에 $19.2\%$로 가장 높았으며 7월에 $7.7\%$ 10월에 $5.5\%$로 수온과 비례하여 나타났으며 7월과 10月 사이의 평균검출률은 $11.4\%$였다. 시료별 검출률은 서식해역의 오염도가 높고 오염된 해수와의 접촉부위가 많은 피조개와 게에서 $20\%$로 가장 높았으며 낙지 해수의 순으로 나타났다. 2. 시료에서 분리된 균과 환자에게 분리된 균의 생화학적인 차이점은 없었으며, 분리된 본균이 다른 Vibrio균과 구별될 수 있는 생화학적 특징은 ONPG 가수분해양성, lactose 분해양성, 식염내성이 $7\%$이하인 점이다. 3. 이균의 최적배양조건은 pH 8.0, 온도 $35^{\circ}C$부근이었으며, 배양온도별 비증식속도와 평균세대시간은 $35^{\circ}C$진탕배양에서 $1.21\;hr^{-1}$, 34min으로 가장 빨랐으며 $35^{\circ}C$ 정치배양, $40^{\circ}C$ 정치배양, $25^{\circ}C$ 진탕배양 $25^{\circ}C$ 정치배양의 순이었다. 4. 이 균은 장내세균분리용배지인 EMB, SS, DC 한천배지에서는 증식하지 못했으며 MC 한천배지상에서의 집낙의 특징은 적색 혹은 무색으로 나타났고 Endo 한천배지상에서는 적색, TCBS 한천배지상에서는 녹색집낙으로 나타났다. 5. 이 균을 $4^{\circ}C$에 냉장하였을 경우 매 16시간마다 약 1 log cycle씩 감소하였으며 $-18^{\circ}C$에 동결하였을 때는 거의 다 사멸하였다.