• Journal of Fisheries and Marine Sciences Education
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• v.26 no.5
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• pp.1175-1184
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• 2014

Fermented anchovy of the favorite sea food in Korea made from anchovy (Engraulis japonica) and salt. The study was undertaken to investigate the effects of different retorting conditions on the quality of canned salt-fermented anchovy fillet. The salt fermented anchovy fillet was prepared by fermenting anchovy(Engraulis japonica) with salt(15%) at $5^{\circ}C$ for 15 days and then cold air drying the fermented fillet for 1 hour. The dried fermented anchovy fillet(85g) was filled with olive oil(60g) into can(301-1) and seamed using a vacuum seamer, and then sterilized at Fo 9 and 11 mins in a steam system retort at 12 $1^{\circ}C$, respectively. After sterilization with different heating conditions, the pH, VBN, amino-N, color value (L, a, b), texture profile, TBA value, sensory evaluation and viable bacterial count of the canned salt-fermented anchovy fillet were measured. In both sterilized cans, the viable bacterial counts were not detected. There was no remarkable difference in physicochemical and sensory quality between sterilization conditions. The results showed that sterilization of Fo 9 min was more desirable than that of Fo 11 min to prepare canned salt-fermented anchovy fillet.

• Journal of the Korean Recycled Construction Resources Institute
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• v.1 no.1
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• pp.89-97
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• 2005

Recently, for the problem solution of demand and supply imbalance of fine aggregate due to the shortage of natural fine aggregate resource and the environment regulation on sea sand extraction in the construction field, the studies for the application of recycled fine aggregate using waste concrete are being progressed versatilely. On the other hand, the treatment of fly-ashes that of industrial by-product originated in the steam power plant is discussed by the continuous increasing of origination quantities. In the ease of using fly-ash, advantages are the improvement of workability, viscosity and long-time strength, and the reduction of hydration heat under the early ages, as the admixtures for concrete, but the studies for the application of fly-ash as recycled concrete admixtures are inadequacy. There fore, in this study, through investigating the properties of fresh, hardened and durability according to the replacement of recycled fine aggregate and fly-ash, it is intended to propose the fundamental data for structural application of recycled concrete using recycled fine aggregate and fly-ash. As the result of this study, they arc shown that the engineering properties and durability, in the case of replacement ratio 100% of recycled fine aggregate, arc similar to those of concrete using natural fine aggregate, so it is considered that recycled fine aggregate could be used as the fine aggregate for concrete. Also, the performances of recycled concrete are improved by replacing fly-ash.

• Journal of Fisheries and Marine Sciences Education
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• v.23 no.3
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• pp.410-424
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• 2011

This study was investigated for the purpose of obtaining basic data which can be applied to processing of canned sea mussel using tomato paste. Shell were washed, and then steamed and shucked. Sea mussel meat was prepared with ratio of sea mussel 90g, tomato paste sauce 65g(tomato paste 42%, gum guar 1.0%, salt 2.0%, starch syrup 2.0%, cooking wine 1%, water 52%). The sea mussel meats were packed with vacuum seamer in 301-3 can, and then sterilized for various F0 value(F0 8-12 min.) in a steam system retort at $118^{\circ}C$. The factors such as pH, VBN, amino-N, total amino acid, free amino acid, chemical composition, color value (L, a, b), texture profile, TBA value, mineral, sensory evaluation and viable bacterial count of the canned sea mussel produced with various sterilization condition(F0 8-12 min.) were measured. The same element was also measured during preservation. The results showed that the product sterilized at F0 8 min. and preserved for 90 days were the most desirable.

• The Journal of the Acoustical Society of Korea
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• v.28 no.4
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• pp.343-355
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• 2009

In order to restore the identity of sound environment and expand the sound culture of a region, the purpose of this study are to excavate the resources of soundscape and find out the plans for the preservation and promotion of soundscape resources peculiar to the region. For this purpose, this research is conducted through an interview survey of residents and an observation survey using listening walk in Hongdo, one of the southwesten island of Korea. The results of survey confirm that there are so many sounds to hear around Hongdo island, those are, natural sounds such as the song of the birds, the roar of the waves, the whistling sounds, the shriek of the seagulls, and the pebbles sounds washed away by the waves, and artificial sounds such as the steam-whistle signals, the ship's broadcasts, the voice of tourists, the sounds of church bells, lighthouse sirens etc. The results suggest that it is necessary to consider several ways for restoration of an unique soundscape in Hongdo island, those are, improvement for efficient management of a ship's broadcasts in public areas, removal of a ferry in Hongdo swimming beach, management of Dangsanje (a religious service), preservation of a lighthouse siren and a foghorn, restoration and improvement of underground stream, management and control of public fish market, restoration of brooklet, management of cooperative system for a fish market, restoration of PoongO-Gut (a ritual for a large harvest) and a skate festival, management of a Hongdo sports meeting, sound quality modification of a boat whistle, restoration of orientalia such as a funeral bier, ecosystem preservation activity of the shore and ocean, and promotion of amenity for fascination and vitality in a rural community. Also, a sound map is drawn up for many tourists so as to realize the importance of sound environment and identity of soundscape and to gain their experience at first hand in Hongdo island.