• 한국식품영양과학회지
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• 제23권2호
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• pp.348-352
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• 1994

산업적으로 경쟁력이 있는 젓갈을 제조하기 위한 목적으로 본 연구는 현재까지 연구된 저식염 젓갈에 Koji를 첨가하여 젓갈의 속성제조 및 풍미성분의 개량을 시도하여 보았다. Koji를 첨가한 저식염 멸치젓은 숙성 30일경에 완전히 숙성되었으며 이때 아미노질소 함량도 가장 높았다. 지방 및 단백질 분해효소의 활성은 대조구 및 Koji첨가 시료 모두 숙성 20일 및 30일겨에 가장 높았고 그 후로 감소하였다. 단백질 분해균은 Koji의 경우 숙성 20일경에, 대조구는 숙성 30일경에 가장 많았으며 그 후로 감소하였따. Koji를 첨가한 저식염 멸치젖은 재래식 기존 젓갈에 비해 단기간에 숙성시킬 수 있었다.

• 한국발생생물학회지:발생과생식
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• 제25권1호
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• pp.59-65
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• 2021

The author established a PCR-based genetic platform to examine the hierarchical polar dendrogram of Euclidean genetic distances of one tailfin anchovy population, especially for Coilia nasus, which was further associated with other fish population, by connecting with specifically designed oligonucleotide primer sets. Five oligonucleotide primers were used to generate a total of 260 and 211 scorable fragments in Coilia populations I and II, respectively. The DNA fragments ranged from greater than (approximately) 100 to more than 2,000 bp. The average bandsharing values (BS) of individuals from the anchovy population I (0.693) displayed higher values than individuals from population II (0.675). The genetic distance between individuals established the existence of a close relationship in group II. Comparatively, individuals of one anchovy population were fairly related to other fish populations, as shown in the polar hierarchical dendrogram of Euclidean genetic distances. The noteworthy genetic distance determined between two Coilia nasus populations demonstrates that this PCR technique can be applied as one of the several devices for individuals and/or population biological DNA researches undertaken for safeguarding species and for production of anchovies in the littoral area of Korea.

• 한국수산과학회지
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• 제36권4호
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• pp.321-326
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• 2003

Antioxidative activities of low molecular weight biocompounds purified from anchovy (Engraulis japonicus) sauce fermented at $15\pm3^{\circ}C$ for 5 years were investigated. The fermented anchovy sauce showed 5 peaks on gel chromatography pattern. Antioxidant activity of peak 2 was $82.7\%$ followed by $42.6\%$ of peak 1. Main antioxidant compounds of peak 1 were glutamic acid and lysine, but those of peak 2 were not confirmed by amino acid sequence analysis.

• 한국어업기술학회:학술대회논문집
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• 한국어업기술학회 2000년도 추계수산관련학회 공동학술대회발표요지집
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• pp.103-104
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• 2000

Salted anchovy, generally favored in Europe, is one of the traditional fermented fish products in southern European countries and raw anchovy are aged in 20∼30％ NaCl solution for 6 months (Ishida et al., 1994). They are then steeped in oil in glass jar or can, and marketed. The salt-fermented fish sauce, such as anchovy sauce and shrimp sauce are tropical fermented seafood from fish in Korea. (omitted)

• 대한족부족관절학회지
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• 제10권2호
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• pp.264-266
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• 2006

The 4th and 5th metatarsocuboid joint arthritis causes moderate functional deficit during walking. It is difficult to obtain good results with conservative treatment. The arthrodesis of the affected joints can be a possible surgical option, but with a limited success. We report two cases of the 4th and 5th metatarsocuboid joint arthritis managed with anchovy tendon interposition arthroplaty.

• 한국식품영양과학회지
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• 제28권4호
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• pp.890-894
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• 1999

Microencapsulation of anchovy oil as a core material in sodium alginate as a wall material was inves tigated. Microencapsulation was accomplished by injecting an oil/water emulsion, consisting of a mixture of liquefied sodium alginate and emulsifier, under high pressure through an orifice submerged in a calcium lactate solution. Microcapsules suspended in a dispersion fluid were observed under a fluorescence mi croscope to verify the presence of the capsules and to note coalescence or degradation of the capsules. Optimum conditions for microencapsulation of anchovy oil were obtained when 1.0% aqueous solution of sodium alginate contained 3% of a 1:1 ratio of ESPR 25(polyglycerine＋polylinoleate) and TW 20(sorbitan laurate＋ethylene oxide) as an emulsifier in terms of capsule size and size distribution, and emulsion stability. The airless sprayer produced microcapsules with a diameter between 15.9 and 73.9 m with different concentration of a wall material. The optimum mixing ratio of wall material to core material was 90:10(wt/wt). 0.2% calcium lactate was appropriate as a dispersion fluid.

• 한국생명과학회:학술대회논문집
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• 한국생명과학회 2001년도 제31회 학술심포지움 및 춘계학술대회
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• pp.35-35
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• 2001

• 수산경영론집
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• 제38권2호
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• pp.103-129
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• 2007

Prior research on the fishery village tourism has mainly focused on the development and activities in the field, but lacking in strategic approaches. To overcome such a limitation, this study intends to measure visitors' authenticity on Gijang Anchovy Festival, test reliability and validity of the measurement items, and to identify the relationships among variables by a regression analysis of visitors' satisfaction. Authenticity means the value of existence. The types of tourism in fishing villages have been classified as fishery tourism, resource tourism and ecotourism and each of them has its own authenticity. Based on previous research, this study classified it into three factors such as objective authenticity, experiential authenticity and inauthenticity. To analyze the current situation of Daebyeon Anchovy Festival, measurement scales were developed and survey was conducted on the visitors for the three days from April 20 to 23, 2007. A total of 211 questionnaires were distributed and 208 were collected, The questionnaire contains 25 items on authenticity and 4 items on satisfaction and all the items were measured on the 7 Likert scale. It also has 8 items on demographic characteristics. On the test of reliability and validity of the authenticity, 24 items were used, Cronbach's was 0.7 and correlation was higher than 0.3. Factors of objective authenticity, experiential authenticity and inauthenticity were drawn from the factor analysis, which means that the 24 items may be used to measure authenticity of fishery festivals. The findings show that the evaluation score was 4.89 for objective authenticity, 4.36 for experiential authenticity, and 4.24 for inauthenticity. On the test of the hypotheses, the path coefficients were estimated 0.087 for objective authenticity, 0.202 for experiential authenticity and 0.503 for inauthenticity on the visitors' satisfaction. This suggests some meaningful marketing strategies for Gijang Anchovy Festival. First of all, the anchovy festival should focus on motivating visitors to revisit the festival by identifying individual traits, making a pleasant festival oriented toward family visitors, and providing more experience programs about anchovy.

• 한국수산과학회지
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• 제27권3호
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• pp.299-305
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• 1994

1991년과 1992년의 $3{\sim}4$월에 한국 남해안에서 어난을 채집하여 멸치와 정어리 난 분포역의 변동을 비교하고 발생 단계별 분포밀도로써 감소율을 추정하였다. 멸치와 정어리 난은 1991년 3월과 1992년 3월말${\sim}4$월초에 대마도 남서해역에서 동시에 높은 밀도로 분포하였다. 특히 1992년에는 1991년에 비하여 멸치와 정어리난 분포범위가 남해중부 외해역까지 확장되어 있었다. 조사해역의 표층수온은 $8.6{\sim}17.8^{\circ}C$였으며, 멸치와 정어리 난의 대부분은 $14{\sim}15^{\circ}C$에서 출현하였다. 1991년 3월 $4{\sim}15$일에 있어서 난의 발생단계별 분포밀도로부터 추정된 순간감소계수를 비교하면 멸치는 0.268/일, 정어리는 0.132/일로서 정어리 난 난의 1일 감소율이 멸치에 비하여 낮은 경향을 보였다.

• 수산해양기술연구
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• 제41권2호
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• pp.147-155
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• 2005

This study was conducted in order to improve the automatic fishing operation system for anchovy boat seine by comparison with the fishing gear geometry and efficiency using the labor saving nets and the combined type net with midwater trawl. Field experiments were carried out to observe the geometry of nets and improve the fishing operation system by catcher boats. The vertical net opening of fore wing net, square, fore bag net and after bag net of the combined type net were varied in the range of 9.9~12.9. 16.2~28.2, 6.8~12.1 and 9.5~15.2m respectively, when the towing speed was 1.0m/sec and the distance between boats were 100m, 200m, 300m. The vertical net opening of the combined type nets was gradually decreased as function of with increasing the distance between catcher boats. Labor saving net which was maintained the net opening and towing depth stable was more suitable for the automatic hauling operation system by improvement of bag net rather than the combined type nets which was impossible in swallow depth and near to anchovy school. 3 boats hauling operation system of the labor saving net was carried out by crane with power block in 2 catcher boats for improvement of hauling operation and pushing equipment of anchovy cooking system in the processing boat for maintain more anchovy in dry frame. From the results of field experiments, 3 boats hauling operation system with power block and improved cooking system was very 3 boats hauling operation system with power block and improved cooking system was very useful and more practical as hauling time 20~35min and No. of fishermen 12~13 in comparison with the traditional system such as hauling time 30~50 min and No. of fishmen 28~38.