• Korean Journal of Fisheries and Aquatic Sciences
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• v.42 no.3
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• pp.290-296
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• 2009

Acoustic technologies are commonly used to estimate biomass and distribution of fisheries resources in coastal areas and the open ocean. The pelagic species of Engraulis japonica, Scomber japonicus and Sardinops melanosticta spawn migrate to the southern part of the Sea of Korea and capture of these three species comprise 50% of the total abundance in Korean waters. Since 1970, anchovy landings have increased to 0.2 million tons in 1990, 0.27 million tons in 2001, and 0.25 million tons in 2003. Acoustic surveys were conducted on 24-26, May and 20-21, June 2005 around the Tongyeong, Geojae, and Namhae anchovy fishing ground using a dual beam echo sounder (DT-5000, 200 kHz Biosonics). Using this approach, information was obtained on the distribution (depth and position) of zooplankton, and adult and juvenile anchovy. We calculated and compared anchovy biomass using simple summation and geostatistic methods to assess the advantages and constraints of the two techniques.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.21 no.3
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• pp.139-144
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• 1988

The vertical distribution of eggs and larvae of anchovy. Engraulis japonica were studied based on ichthyoplankton and the temperature distribution in the southwestern part of the Sea of Japan off Korea during the summer of 1985 and 1986. Thermoclines occurred at the surface layer in the coastal area and at the sub-surface layer in the offshore area in the early summer of 1985. However, they occurred at the surface layer throughout the summer of 1986. Anchovy eggs and larvae were abundant in the offshore in 1985 and in the coastal area in 1986. It seems that the spawning ground of anchovy in 1985 shifted to the offshore owing to the sloping of thermoclines. According to the distribution layer of anchovy eggs by developmental stage, the eggs in the early developmental stage were abundant at $0\~30m$ layer about 06:00. But the eggs in the late developmental stage were abundant at $30\~100m$ loom layer about 24 : 00. These results suggest that anchovy spawn at the $0\~30m$ layer at night and eggs tend to sink to the $30\~100m$ layer in the course of development.

• Journal of Food Hygiene and Safety
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• v.14 no.3
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• pp.238-243
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• 1999

The storage stability from powdered anchovy and its preparation cooperated with three additives (water extract from green tea and boxthorn and BHT) was studied. The results are as follows: 1. When the additives were added to powdered anchovy, the storage stability was improved. The antioxidative activities of water extract from green tea and boxthorn were considerably higher than BHT. The antioxidative activities were decreased in the rank order boxthorn > green tea> BHT. 2. The more the concentration of natural additives was increased, the more the storage stability was improved. The rank order was$60^{\circ}>40^{\circ}>20^{\circ}$ Bx. 3. The A V and POV of powdered anchovy were increased in the rank order to 6 < 12 < 18 < 24 < 30 months by storage term. 4. This clearly suggested that water extract at $20^{\circ}>$ Bx level from boxthorn was possible utilization as a new natural antioxidant for storage stability of powdered anchovy.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.52 no.2
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• pp.111-120
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• 2016

Acoustic surveys using a scientific echosounder and trawl surveys were concurrently carried out in between Geoje and Tongyeong of the South Sea by season. The anchovy schools were identified by trawling in each station and used for frequency response analysis. Frequency responses of anchovy schools by season and species composition ratio were examined using multi-frequencies (18, 38, 70, 120 and 200 kHz). The frequency response r(f), is one of the acoustic characteristics which means the volume back-scattering strength ratio between a reference frequency and other frequencies. In spring, the r(f) of anchovy schools decreased with increased frequency, with the exception of 120kHz. While, in winter, the r(f) continuously decreased inversely proportional to the increase in frequency. Frequency response of anchovy schools presented a distinctive difference between spring and winter, however it did not different in spife of different species composition ratios in schools.

• Fisheries and Aquatic Sciences
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• v.10 no.2
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• pp.74-85
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• 2007

Pacific anchovy (Engraulis japonicus) eggs were collected during the spawning season (2000-2003) using a revised ring net in the coastal waters adjacent to the Geum River Estuary in the West Sea of Korea (Yellow Sea). Anchovy eggs were present from May to September, showing a peak in spawning from June to July when the water temperature and salinity were $17-27^{\circ}C$ and above 30.00 psu, respectively. During the main spawning season, no clear diel cycle (regarding the 24-h sampling period of dusk, night, dawn, and daytime) was detected in the vertical distribution of anchovy eggs near Eocheong Island (50-60m depth). Judging from the developmental stages of the collected eggs, it appeared that anchovies spawned mostly at night and that the eggs hatched at dusk and during the night. The density of anchovy eggs was high in the southwest-northeast direction in June, and spawners appeared to move offshore in July. Mean egg density was higher in June 2002 than in June 2003 when water temperatures and salinities were lower. This study on the spatiotemporal distribution of eggs will contribute to developing management plans for the Pacific anchovy in Korea.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.7
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• pp.1120-1125
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• 2003

Bioactive properties of low molecular weight peptides purified from anchovy sauce fermented in underground at 15$\pm$3$^{\circ}C$ for 1, 3, and 5 years, respectively, were investigated. The fermented anchovy sauce for 1 year showed 3 peaks on gel permeation chromatography pattern, while 3 and 5 year fermented anchovy sauce showed 4 and 5 peaks, respectively. The longer fermentation period, the lower molecular weight of peptides on gel permeation chromatography pattern. Antioxidative, antitumor, and ACE inhibitory activities of low molecular weight peptides increased as fermentation period increased. Antioxidative and antitumor activities of peptide peak 3 purified from 3 year fermented anchovy sauce were the highest with 34 and 44 $\mu\textrm{g}$/mL of $IC_{50}$/ values, respectively, while ACE inhibitory activity ($IC_{50}$/, 32 $\mu\textrm{g}$/mL) of peak 3 purified from 1 year fermented was the highest.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.16 no.1
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• pp.1-15
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• 1980

An underwater recording system was designed to measure the sound spectra of the underwater noises produced by fishing gears in operation. Recorded were noi~es from three types of fishing gears: an anchovy set net, three anchovy boat seine net and a stern trawlnet. Acoustic analysis were made using a heterodyne analyzer, a digital frequency analyzer and a level recorder. The no;'e produced by the anchovy set net was found in the high frequency region of the onset of ambient noise spectrum with a slope of - 6 dB/octave. Here the ambient noise spectrum is higher, though similar in shape, than Knudsen spectrum, and is attributed to the breaking action of the coastal wave. Measured noise spectra during the fishing operations of the anchovy boat seine nets are attributed to the background noise of the sea in the presence of the fishing vessels. The frequency distribution of the noise was 20~5, 000 Hz in the case of two steel anchovy boat seiners, and 20-3,000 Hz in the case of the wooden anchovy boat seiner. The predominant frequency range was 250~350 Hz and maximum sound pressure level was 122 dB (re $1\muPa$) in the case of the steel boat and ] 17 dB in the case of the wooden boat. The noises produced by the trawl fishing gears are remarkably higher than the background noi~e in the presence of the fishing vessel. The frequency distribution of the noi~e was 20-6,300 Hz. The predominant frequency range was 100~200 Hz and maximum sound pressure level was 137 dB ( re $1\muPa$) . The noise spectra were not so much different from that caused by vibrations of the towing cable and the structure of the ground rope of the trawl net towed in an experimental tank.

• Korean Journal of Food Science and Technology
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• v.31 no.2
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• pp.380-384
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• 1999

For the effective utilization of anchovy as a food source, processing conditions of expanded anchovy snack and monolayer moisture content of the products were investigated. Ground anchovy was mixed with 50% of wheat flour, 2.5% of NaCl and 3.0% of onion. The mixture were rolled, cut, dried and finally deep-fried with soybean oil. When 50% of wheat flour was mixed with ground anchovy, expansion rate showed the highest value among the treatments and organoleptic quality of the product was also high. Dried base with 6.4% of moisture content showed the maximum expansion rate and good crispness and brittleness when fried at $200^{\circ}C$. Monolayer moisture content of the expanded products was calculated as 2.77% by BET equation.

• Korean Journal of Food Science and Technology
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• v.16 no.1
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• pp.23-28
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• 1984

Anchovy homogenates with or without salt were autolyzed at various pH and temperature conditions. In the initial hydrolysis during 20 hours, the highest autolysis of anchovy homogenate was achieved at pH 4 and $50^{\circ}C$. However, the addition of 20% salt changed the optimum condition to pH 6 and $50^{\circ}C$. When the digestion time was prolonged to 8 days, the most favorable temperature for the autolysis of salted anchovy was lowered to $40^{\circ}C$ compared with $50^{\circ}C$ of initial hydrolysis while the optimum pH was unchanged. Under the best conditions described above, 60.5% of anchovy nitrogen was converted to TCA-soluble nitrogen in 20 hr-incubation without salting, but it was reduced to 49.8% with salting. In the 8 days hydrolysis of salted anchovy, as much as 83.1% of total nitrogen was transformed into TCA-soluble nitrogen. Slight increase in the degree of hydrolysis up to 89.6% was occurred during subsequent ripening period of 52 days at ambient temperature.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.6
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• pp.862-874
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• 2014

Salt-fermented fish and fish sauce are very important materials to make Kimchi. They provide good taste and plenty of nutrition to Kimchi during fermentation. However, it is difficult to purchase Korean salt-fermented fish or fish sauce out of Korea. Therefore, to generalize Kimchi for other countries, this research carefully compared the quality differences between Kimchi made with South East Asian fish sauce, which is fairly similar to traditional Korean salt-fermented anchovy extract (Aekjeot) in terms of taste and ingredients, and that made with traditional Korean salt-fermented anchovy extract. To determine quality differences among traditional Korean Kimchies made with different sauces, Korean-made salt-fermented shrimp, salt-fermented shrimp extract, salt-fermented anchovy and salt-fermented anchovy extract were used. Of the four Kimchis, the one made with salt-fermented anchovy extract was chosen as a control sample and compared with those made with three different South-East Asian fish sauces. In the sensory evaluation for acceptance of fish sauces, characteristics of taste, texture and overall acceptance showed significant differences. In the sensory evaluation for differences, characteristics of fish odor and crunchiness showed visible differences. For umami taste, all fish sauces received higher points than Korean salt-fermented anchovy extract (control sample), although the difference was not significant. Sensory evaluation and research results show that Kimchi can become a highly likable food overseas and Kimchi can substitute easily bought South-East Asian fish sauces for Korean salt-fermented fish sauces (Jeotkal).