• 한국식품영양학회지
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• 제30권4호
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• pp.742-748
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• 2017

This research aimed to improve the healthy properties of puffer fish broth, which has been utilized in Korean and Japanese food. Various healthy foods such as garlic, onion, mushroom, and cauliflower were added as ingredients to pufffer fish stock, and the antioxidative activity of each stock was measured by assaying the DPPH and ABTS radical scavenging activities, reducing power and amount of polyphenol. Shiitake was the most effective in increasing the antioxidative activity of puffer fish stock. The high antioxidative activity of shiitake mushroom seems to be correlated with the amount of polyphenol content in puffer fish broth. The antioxidant activities of puffer fish stock increased proportionally with increasing amount of added shiitake, which in turn was due to the increased amount of total polyphenol in the stock.

• 한국식품영양학회지
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• 제30권4호
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• pp.681-688
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• 2017

This study was conducted to investigate the effect of gelatin concentration and storage on color and texture of puffer fish stock jelly. Puffer fish stock jelly was prepared by adding various amounts (2.5~10 percent) of gelatin to puffer fish stock. Color changes of puffer fish sstock jelly were also investigated during storage at $4^{\circ}C$ and $25^{\circ}C$ with varying amount of gelatin (2.5~10.0 percent). Regardless of storage temperature, the L values of puffer fish stock jelly were slightly increased, while a values of the stock jelly were negatively decreased during storage. However, L and negative b values were decreased with increasing gelatin concentration, whereas a values were increased negatively with increasing gelatin concentration. The texture profiles of puffer fish stock jelly such as hardness, springiness, cohesiveness adhesiveness, chewiness and brittleness were determined during storage at $25^{\circ}C$ and $4^{\circ}C$ at various intervals. The hardness, chewiness and brittleness were increased during storage at $25^{\circ}C$ for four days, while those of springiness and cohesiveness were decreased during storage. However, the values of all textural parameters were increased with increasing gelatin concentration in puffer fish stock jelly. Patterns of textural parameters of puffer fish stock jelly stored at $4^{\circ}C$ were practically identical to those stored at $25^{\circ}C$.

• 한국조리학회지
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• 제13권4호
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• pp.293-304
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• 2007

Using the high-pressure heating extraction process suitable for mass-production, crab stock(CS), red crab stock(RCS) and fish stock(FS) were manufactured and their quality and organic features were compared. The results are as follows. In mineral content, the content of essential amino acids, the content of delicious amino acids and preference, CS and RCS were rated higher than FS, and especially RCS had the most abundant essential amino acid content and had the highest rating in organic evaluation. Also, in terms of cost, RCS was more economical than regular CS, which is relatively expensive. Therefore, it is believed that replacing fish bones with RCS in making stock will be more cost-saving and have higher preference.

• 수산경영론집
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• 제43권1호
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• pp.1-9
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• 2012

Based on Clark and Munro's theory of dynamic optimization between fishery resources and production, this study is aimed to take an empirical analysis of optimal production level to the Danish Seine fishery under the sandfish stock rebuilding plan. For empirical analysis, it examined the optimal fish stock size, production and fishing effort levels and it also made an additional evaluation of optimal production changes on main variables by sensitivity analyses. When a 4% of the discount rate is assumed, the optimal sandfish production of Danish Seine fishery would be 3,049 t, and the sandfish optimal stock size is evaluated to be 19,016 t. In addition, the optimal fishing effort is estimated to be 4,368 days. Accordingly, to achieve the optimal production level, current fishing efforts should be reduced while the fish stock size should be increased up to the optimal level.

• 수산해양기술연구
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• 제52권3호
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• pp.220-231
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• 2016

Yield-per-recruit (YPR) analysis is used to provide management guidance for the efficient use of a fish cohort. However, the individual fish price per unit weight of small yellow croaker (Larimichthys polyactis) or hairtail (Trichiurus lepturus) increases dramatically by size in Korea. Therefore, age-based production value-per-recruit (PPR) analysis has recently been developed (Zhang et al., 2014). Since age determination requires a substantial amount of money and time and it is even impossible for some fish species, it is difficult to obtain age information to apply the age-based PPR model. Thus, we attempted to develop an alternative method, which uses length data rather than age information, called the length-based PPR analysis. The results revealed that length-based PPR analysis was much more conservative for stock management than the YPR analysis. Furthermore, the PPR analysis was more economically beneficial than the YPR analysis, which can prevent the fish stock from the economic overfishing. In conclusion, the length-based PPR analysis could be a proper approach for stock assessment in the case that the individual fish price per unit weight increases dramatically by size, and this analysis is useful to obtain vital management parameters under data-deficient situation when traditional stock assessment methods are not applicable.

• 한국조리학회지
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• 제15권3호
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• pp.213-224
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• 2009

본 연구는 해산물 소스의 모체가 되는 생선 육수를 제조함에 있어 맛과 영양의 향상을 목적으로 생선 육수의 제조 시 첨가되는 백포도주에 함유된 유기산을 이용하여 생선뼈에서 용출되는 무기 성분 및 유리 아미노산 성분과 그에 따른 관능적 특성을 알아보고자 백포도주의 첨가량에 따른 수분, 회분, pH, 무기질, 유리 아미노산, 관능적 특성 및 기호도 분석을 통하여 알아보았다. 백포도주의 첨가량이 많을수록 생선뼈에 함유되어 있는 수분과 회분은 증가하였고 pH는 감소하였다. 무기 성분에서는 11.5%의 백포도주를 첨가하였을 때 칼슘, 칼륨, 마그네슘의 함량이 가장 많았고, 7.7%의 백포도주를 첨가하였을 때 나트륨과 인의 함량이 가장 많았다. 총 유리 아미노산의 함유량과 종합적인 기호도는 7.7%의 백포도주를 첨가하였을 때 가장 높았다. 이상의 결과에서 볼 때, 우리는 생선 육수의 제조 시 7.7%의 백포도주를 첨가하는 것이 가장 적합하다고 판단된다.

• 수산해양교육연구
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• 제16권1호
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• pp.99-109
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• 2004

This study analyzed the multivariate impacts of subsidies on the sustainability of fish stock using a dynamic bioeconomic modeling and fisheries resources economic approaches for understanding impacts of a subsidy on the sustainability of a fish stock. According to the results of analysis, the conclusion of former studies is true only there are imperfect control of fishing effort and enforcement under management rerime and under open access. However, if there are perfect control of effort and enforcement, the subsidies do not give any negative impacts on the sustainability of fish stock. Further, if even so-called bad subsidy is also provided necessarily in response to the condition of fishing industry and the characteristic of fishermen, it can give positive impacts on fishing income by which fishermen can improve their fishing condition.

• 수산해양교육연구
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• 제18권2호
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• pp.164-171
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• 2006

본 연구에서는 부산지역의 생선횟집을 중심으로 생선 매운탕의 조리 실태를 조사하여 표준조리법 개발에 기초자료로 활용하고자 하였다. 1. 재료로 사용되는 어류는 조피볼락과 넙치가 공통으로 사용되며, 그 외 어종들을 사용하는 것으로 나타났다. 2. 야채류는 무, 대파, 고추, 양파, 조미 및 향신료는 고춧가루, 마늘, 소금, 후추가 공통으로 사용되고 있는 것으로 나타났으며, 기타 재료들이 부가적으로 사용되는 것으로 나타났다. 3. 생선 매운탕에 사용되는 물은 생수와 어류를 삶은 물을 이용하고 있으며, 기타 야채를 삶은물을 이용하는 곳도 있는 것으로 나타났다. 4. 3-4인분 기준의 생선 매운탕에 사용되는 생선의 양은 조피볼락 1.5-1마리와 넙치 0.5-1 마리에 해당되는 머리와 뼈를 이용하는 것으로 나타났다. 5. 생선 매운탕의 조리방법은 물 끓인 다음 재료를 이용하며, 양념장은 양산품을 바로 이용하는 것으로 나타났으며, 조리기구는 대부분 뚝배기를 이용하는 것으로 나타났다.

• 한국해양공학회지
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• 제15권1호
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• pp.36-44
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• 2001

To predict the influence on fish stocks which were caused by environmental change in the fishing ground of shallow sea areas, we have developed the Shallow-Sea Ecological Model(SSEM) which that focuses on living organisms, especially fish and benthos. By applying the SSEM in the Seto-Inland Sea of Japan, we have simulated another aspect of influence on fish stocks that was caused by oxygen deficient water mass and nutrient loads. From the simulated result of the fish stocks, it was indicated that the stock of fish and benthos has shown a relative difference between the western sea and the eastern sea in the Seto-Inland Sea. According the to prediction, results of fish stocks that were caused by oxygen deficient water mass, it was estimated that the pelagicfish stock increases about 6 %, whereas the stocks of demersalfish and benthos decreases about 30% and 70%, respectively. On the other hand, it seemed that there was an increased in the fish stocks of demersalfish and benthos in the eastern sea of Seto-Inland Sea by nutrient loads reduction.

• Ocean and Polar Research
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• 제23권3호
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• pp.285-290
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• 2001

The strength of juvenile black rockfish, Sebastes schlegeli, raised in different hatcheries for wild stock enhancement was evaluated in terms of resistance to an anesthetizing agent, tricaine methane-sulfonate (MS-222), and exposure to drying. The working dosage of MS-222 varied significantly with fish size and hatchery population. Smaller fish were less resistant to the chemical than larger ones. MS-222 effects also differed with fish growth history. The fish cultured in embanked populations showed stronger resistance, earlier recovery, and lower mortality, compared to those cultured in land-based tanks or collected from wild stocks. Similar results were seen in juveniles challenged to dry exposure. These results suggest that an embanked population of black rockfish is more resistant to anesthetic stress, expressed as anesthesia recovery and mortality, and that this population is healthier than others.