• Journal of the East Asian Society of Dietary Life
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• v.15 no.4
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• pp.444-449
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• 2005

Effect of salt concentration on the quality of Saewoojeot (salted shrimp) fermented at room temperature was evaluated Salted shrimp with three different salt concentration (9, 18 and $27\%$) were prepared with fresh shrimp, and fermented at $20^{\circ}C$ temperatures for 180 days. Amino nitrogen (AN), volatile basic nitrogen (VBN) and trimethylamine (TMA) contents increased with longer fermentation time and lower salt concentration. AN, VBN and TMA contents in salted and fermented shrimp with $9\%$ salt increased rapidly during fermentation period, while that with 18 and $27\%$ salt maintained its initial level through 180 days of fermentation. When salted and fermented shrimps were fermented at $20^{\circ}C$, all the indexes of fermentation process maintained stable with $27\%$ salt level. Pathogenic bacteria such as pathogenic Echerichia coli, Salmonella spp., were not detected in the manufactured salted and fermented shrimps. However, coliform and yeast disappeared within 180 days and 100 days of storage for 18 and $27\%$ salt, respectively. Gram positive cocci survived until 180 days of storage against $18\%$($10^3-10^6$ CFU/g) and $27\%$($0-10^6$ CFU/g) salt.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.5 no.3
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• pp.83-87
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• 1972

The fresh-water shrimp, Macrobrachium nipponensis (DE HAAN) is one of the largest of the shrimp species and one of the most important types fo protein food in fresh water fisheries. It can be found from Cheju island in the touth to Chung-ju in river or swamp, in the north. The breeding of these shrimps was studied by Chun and Yu (1967) and the relative growth was reported by author (1970a), but they did'nt provide other ecological features widely found in their natural environment. Shrimps were collected from the Nak Dong River, near Pusan, Korea once a month, from March to December 1963. The following is a summary of the results. 1. Larvae hatch from May to September, mainly in the month of July. 2. The average sex ratio ($male/female{\times}100$) is $62.9\%$ and goes down during the spawning season and rises from fall to spring season. 3. The minimum size of the female with eggs is aproximately 4.2cm in body length 3.5 gr in body weight, and 1.5 cm in carapace length. 4. Most shrimps of 5.75-7.75 cm in body length lay eggs. 5. The dorsal spines of the rostrum are 10-16(mode13) in number and the ventral spines of the rostrum are 1-5 (mode 3) in number.

• Journal of the Korean Society of Food Culture
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• v.2 no.1
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• pp.45-54
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• 1987

This paper is a part of the regional characteristics of Korean chotkal. The kinds and materials of Korean chotkals are studied by interviewing local people living in 142 different regions which are bigger than 'myon' in size. Regions are classified according to the structural style of commoner's house. Regional characteristics of chotkal are analyzed and interpreted with natural environmental factor. The rest of my further interested subject will be followed in later issues ; the ways of preservation, period of fermentation according to the regional characteristics and uses of Korean chotkal. The results of this study can be summerized as follows, 1. There are 145 different kinds. 2. Raw materials of 145 kinds of chotkal are devided roughly into five groups ; (1) fishes in 87 kinds (2) Pelecypoda and Gastropoda in 14 kinds (3) Cephalopoda in 10 Kinds (4) Crustacea in 32 kinds and (5) Holothuroidea and Echinoidea in 2 kinds. They can also be classified according to the parts of individual material ; (1) body or flesh in 118 kinds (2) internal organs in 15 kinds and (3) eggs in 12 kinds. Regions are devided into four provinces ; 'Kwanso', 'Chungbu', 'Nambu', and 'Kwanbuk' in which the number of different kinds of chotkal are 32, 41, 99 and 34, respectively. Raw materials vary because of the distribution of marine life in different regions. Fishes and Cephalopoda are used in all four regions, Pelecypoda and Gastropoda in 'Kwanso', 'Chungbu' and western part of 'Nambu' regions. Different species of Crustacea used in each different regions ; sea crab and sea shrimp in the western coastal area, fresh water crab in the field area, fresh water shrimp in 'Chollado', mantis crab at 'Shihung-gun' in 'Kyonggi-do', Holothuroidea and Echinoidea are used in 'Nambu' regions. Chotkal are not used at all in six local districts which are located in inland areas where the transportation is inconvenient.

• Journal of the Korean Society of Food Culture
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• v.19 no.3
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• pp.273-284
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• 2004

This study is on the changing pattern of fish-and-shellfish uses during the last two thirds of Chosun period on the premise that they are influenced by development of fishing technology. With a literary approach, this paper researches how fish-and-shellfish production and consumption pattern changed, especially in relation to technological development of fisheries. First, we examine into the changes of fishery production. And next, we analyze the kind and cooking method of fish-and-shellfish in [Eum-sik-di-mi-bang](1670) and [Gyu-hap-chong-seo](1815). The analysis of two books revealed that there were significant differences in fish-and-shellfish uses. Because the two books were written with a gap of 145 years and the development of fishing technology and remarkable changes of fishery production affected on the fish-and-shellfish uses. Due to primitive fishing tools and skills, fresh-water and reverse-river-fish and shellfish had been caught in substantial amount until the middle ages of Chosun period. As a result, the availability of seafood were limited extremely even in the upper classes. These situations are evidenced by the analysis of [Eum-sik-di-mi-bang]. Only 12 kinds of fish-and-shellfish are described in [Eum-sik-di-mi-bang]. Most of the sesfoods is mollusc which is easy to catch. As for the salt-water fish, dried cod and dried herring were mentioned. Mullet, the reverse-water-fish, is used most frequently. Only one kind of 'Hoe', which needs extreme freshness, is described. This means that the use of fresh fish-and-shellfish was very limited to some kinds which could be caught near the village. As the netting fishery began to be developed in the 18th century, the production of some salt-water fishes, such as anchovy, shrimp, yellow corvina, pollack, and herring, had increased remarkably to make marine resources more available. Small fish, such as anchovy and shrimp were preserved as 'Jeot-gal' and sold nationwide. Therefore, 'Jeot-gal' and seafood could be used in Kimchi around this time and had a deep influence on the change of Kimchi in taste and nutrition. In [Gyu-hap-chong-seo], 33 kinds of fish-and-shellfish are described. Including cod and herring, 17 kinds of sea water fish and mollusc are mentioned. Some of these are consumed in fresh state, neither as dried nor as salted. Because the merchants promoted the transport of seafoods to other regions according to the growth of commercial economy. As a result the diet of the people could be enriched by the various seafoods.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.44 no.1
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• pp.37-45
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• 2008

Assessment and management of fisheries abundance in fresh water like a river or a lake is very important to maintain fisheries itself as well as tourist industry even if their scale is not much large. The species for catch in fresh water are mainly a mandarin fish, a carp, an eel, and others. Because oriental river prawn is a main prey of these species and the change in its abundance is directly related to their abundance change in fresh water, information on the abundance and distribution of the species are necessary. Hydroacoustic survey is known to one of the efficient method among several methodology. Information on acoustic target strength is key parameter to estimate abundance for acoustic survey. In this study, measurements on oriental river prawn, Macrobrachium koreana, were conducted for two high frequencies(200kHz and 420kHz) with tilt angle using automatic rotating system. The results of acoustic target strength obtained from the experiment were compared with those of acoustic scattering model, Distorted Wave Born Approximation(DWBA) model. For 200kHz, the result of acoustic target strength experiments was expressed in terms of the averaged target strength dependence on the body langth(BL, cm) as a following relationship; < $TS_{200kHz}$ > = 45.9log(BL) - 107.4. These results provide basic information for studying acoustic target strength and conducting acoustic survey of oriental river prawn.

• Journal of the Korean Society of Food Culture
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• v.12 no.3
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• pp.289-299
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• 1997

This study was performed with survay in the field and literature. The result were; 1. In Vietnam, They took their meal in three times a day. They have taken Nuoc nam (fish sauce) with sliced red pepper, half a lime, etc... in every day every night. Fish Sauce was prepared with small fish (generally fresh- water fish), the same amount of salt, and stored in 8 months, and made filltered fluid. It's Nuoc mam. They have gained protein sauce from it. 2. Their basic menu were composed with rice, soup, food with marine products and meat (generally pork), various vegetables, tropical fruit. 3. Food of cereals were Com Trang (white rice), Pho (rice noodle), Chao (rice gruel), Banh Trang (rice paper), Banh mi (bread) etc... Food of meat were Ho sua, Banh bao chien (barbecued little pork), Suon Nuon (grilled pork), Cha Lua (sausage of pork) etc..., Thit be nhung (grilled beef, Dog meat, Chicken, Duck, Frog. Food of fish were generally fresh-water fish, Ca Chien (grilled fish), Canh chua (soup with sour taste), Ca chem chung (steamed fish with fragrant vegetable), Lobster, Crab, Oyster, Cuttlefish, Shellfish, etc... Food of vegetables were Doa Hanh (Kimchi with a welsh onion), Rau xao hon hop (roasted vegetables), Goi Tom (salad), Canh he dau hu (soup) etc..., and They took much food of trophical fruit, Tra (Tea), Coffee, Lua Moi (distilled liquor). 4. For example, Their Daily meal were composed of Sup Bong Ca (Soup), Heo Sua, Banh Bao Chien (barbecued little Pork), Top Hap (steamed shrimp), Cua (steamed Crab), Luon Um (bioled a fresh-water eel), Lau Thap Cam, Hai Sam Sac Nam Dong Co, Trai Cay.

• Journal of the Korean Society of Food Culture
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• v.10 no.4
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• pp.291-300
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• 1995

The purpose of this paper is to survey various recipes of the roasted beef with twenty three classical cookboods written before 1943. The roasted beefis found total 32 times in the literature which can be classified into seven groups such as the roasted rib, roasted foot, roasted tail, roasted heart, roasted gall, roasted kidney and roasted fresh meat. The most frequent one is the roasted rib appearing eight times and the next is the roasted sliced beef with seasoning appearing seven. This proves that the those recipes have been the most favorite ones to Korean people for a long time. The roasted rib has been found since the middle of the 17th century, but the process of roasting ribs again with seasoning after three successions of dipping shortly into cold water in the midst of roast wasz disappeared. The roasted sliced beef with seasoning originated since the late 18th century, and the roasted beef with salt since the early 19th century which has been inherited as the roasted raw upper part of roasted beef recipes have been continued until today in the similar manner. Generally the roasted meat with bones and the roasted internal organs started in 1766 earlier than the roasted fresh meat by a century. The main ingredients were rib, foot, tail, heart, gall, kidney, fresh meat and knee bone, and the seasonings were mixtures of scallion stalk, garlic, pepper, oil, soy sauce and sesame seed powder. And peculiarly salted shrimp, pear juice, ginger were added to seasonings and pine nut powder was used as decorating ingredient.

• Korean Journal of Food Science and Technology
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• v.19 no.1
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• pp.5-11
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• 1987

Lipid oxidation is one of the major factors affecting on deterioration of nutritional quality in boiled and dired fish products. In this paper, the relationship between oxidized products of lipid, brown pigments, and available lysine during the drying and the storage of boiled and dried shrimp (Metapenaeus joynri) was investigated. Fresh shrimps were bioled in 5% sodium chloride solution. The boiled shrimps were treated in two ways, sun drying and hot air drying at $30{\pm}5^{\circ}C$. And the two dried products were stored at $30{\pm}5^{\circ}C$ for one month. The results obtained are as follows: TBA value increased up to 20 days and hereafter gradually diminished. POV was increased for processing and increased 15 days of storage. TBA value and POV increased rapidly while available lysine diminished during the sun drying and hot air drying. Brown pigment was increased during lipid oxidation but it was not statistically significant. This result implicits that the drying had greatly influenced on the oxidation of lipid and makes amino acids 'unavailable'. But there is no remarkable difference between the sun dried shrimps and the hot air dried shrimps so far as the lipid oxidation and available lysine.

• Journal of Fisheries and Marine Sciences Education
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• v.11 no.1
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• pp.24-42
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• 1999

I have studied historical transition process of fisheries industries, fisheries Institute in abreast of developing fisheries industries of west coast of Korea since 1910 year with regard to the Gogunsan Is. The results were summarized as follows. In 1910 year, fishery industry has been carried out shifting fishing gear e.g set-net in shallow waters, small stow net, small seine net adapting to the tophorgrapical feature, shape of coast, oceanic condition, however, the fishing gear and fishing method were undeveloped, so that, Japanese fishermen had been exploited fisheries resources penetrating the fishing ground. Most important species were lot of captured croaker, cod, spanish mackeral, sea abream, herring in coastal sea. nowaday, squid, anchovy, shrimp, crab, pompret were much captured. The species were captured in 18 century were not captured. It is rarely than that period. Fishereis aquatic culture had been not farmed till 1960 year, but sea laver, shrimp, crab, had been breeded 1970 year also, the fresh water fish e.g. eel, cat-fish had been breeded activately. The fisheries processing industry were composed of salt. icing, dry, method. the salted fish industry had been prevailed at Gangyng, Kwangchon, Kunsan, Julpo comparatively. The fisheries institute had been established at Kunsan at first, but institute established in other region had been abolished in a short time. This phenomenon was related with development of fisheries resources. The western coast fisheries industries had been wasted of decreasing of fisheries resources, variation of environment. Accordingly, the study of preserving the marine resources. educated man power who engaged in fisheries field have to accomplish. Sea was dying with reason of loss of mud in west coast factory waste, waste of life the increase of accident of sea polluted, each illegal fishing industry physical and chemical reason etc. in this respect, Kusan maritime college, fisheries developing agency, institute have to take important role for developing fishing industry.

• Korean Journal of Ichthyology
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• v.35 no.4
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• pp.366-371
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• 2023

A shrimp goby, Amblyeleotris japonica is reported firstly from Korea, based on a single specimen (70.3 mm in SL) collected at a depth of 14 m in the southern Jejudo Island. The species is characterized by having a lower number of scales in longitudinal series, a rather compressed body, anterior limit of opercular opening located below between posterior margin of eye and preopercle, second dorsal fin with a single spine and 13 soft rays, anal fin with a single spine and 14 soft rays, and five brownish vertical bands on lateral body between head and caudal peduncle when fresh. New Korean names, "Se-u-but-i-mang-dug-sog" and "Bulg-eun-dong-gal-se-u-but-i-mang-dug", are proposed for the genus and the species, respectively.