• 한국식품영양과학회지
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• 제27권6호
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• pp.1053-1058
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• 1998

Volatile flavor compounds in salt fermented big eyed herring were analyzed by vacuum simultaneous distillation solvent extraction/gas chromatography/mass spectrometry/olfactometry and aroma extract dilution anlaysis. A total of 44 volatile compounds were detected by GC/O analysis. Of these, 23 were positively identified, and composed of aldehydes(7), esters(5), ketones(4), sulfur containing compounds (3), aromatic hydrocarbons(2), alcohol(1) and nitrogen containing compound(1). Predominant odorants (Log3FD$\geq$5) in sample were ethyl butanoate(bubble gum /sweet candy-like), 3 methylbutyl butanoate (almond /nutty), 1 octen 3 one(earthy/mushroom like), (E,E) 2,6 nonadienal(roasted wheat/grainy), dimethyl trisulfide(soy sauce /cooked cabbage like), 2 acetylpyrazine(nutty/baked potato like) and unidentified compound(RI=1867, seaweed like).

• 수산해양기술연구
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• 제49권4호
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• pp.341-351
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• 2013

Physical characteristics of PA (Polyamide) gill net and biodegradable gill net made by PBS (Polybutylene succinate) (mesh size 63mm, mesh thickness number 2, 2.5, 3) were analyzed to investigate catching efficiency of the biodegradable gill net for Pacific herring. Total 11 numbers of catching efficiency tests were carried out using commercial fishing vessel at Imwon port in Kangwon province from May to June 2013. The amount of catches were 1,535.7kg (18 species) through the catching efficiency tests and it is expected that the practicalization of biodegradable gillnet is possible because there is no difference for catches between PA gillnet and PBS gillnet. Catches of herring according to the thickness of net twine was the highest at No.2 and the thicker net twine tends to decrease the catches.

• Membrane and Water Treatment
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• 제7권5호
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• pp.451-462
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• 2016

The molecular weight of proteins and protein hydrolysis products (PHP) in the fractionated post-production marinating brines left after herring marination process was determined by the HPLC. The proteins and PHP retention was evaluated in the three-stage purification process with the usage of polypropylene bag ($25{\mu}m$) and ceramic membranes with the cut-off of 150 and 1 kDa. It was found that the process of marination contributes to high participation of compounds in the post-production marinating brines. Those are characterised by low molecular weight, formed as a result of protein hydrolysis. Each stage of the scavenging process was reducing the content of proteins and PHP. The lowest retention was observed in the stage at which a PP bag was used, while the highest in the UF process, with the usage of 150 kDa membrane. The total retention of proteins and PHP differed according to the type of post-production marinating brines and reached the level of 16-22%.

• 한국어류학회지
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• 제29권4호
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• pp.267-271
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• 2017

본 연구는 여름철 동해 남부 연안에 출현하는 청어 유어 301개체의 일섭식율 변동을 조사하였다. 어류 시료는 여름철에 3시간 간격으로 24시간 동안 소형 저인망을 이용하여 채집하였다. 청어 유어의 공위율(ratio of empty stomach), 만복도(stomach fullness), 위내용물중량지수(stomach contents index, SCI), 만복도지수(stomach fullness index, IF)는 낮과 밤의 변화에 따라 뚜렷하게 변동하였다. 공위율은 밤에 높았지만, 다른 지수들은 낮에 높아지는 경향을 보였고, 일몰 직전에 가장 높은 값을 보였다. 낮 동안 청어 유어의 위내용물은 요각류(Copepoda)와 난바다곤쟁이류(Euphausiacea)로 구성되어 있었고, 자정 근처에는 거의 소화되어 확인이 어려운 먹이생물로 구성되어 있었다.

• 한국식품과학회지
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• 제17권6호
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• pp.437-441
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• 1985

우리나라 전통적인 수산발효식품의 풍미성분을 밝힐 목적으로 밴댕이젓 및 주둥치젓이 냄새성분을 분석하고 각 성분들이 냄새에 미치는 기여도를 검토하였다. 휘발성 지방산과 휘발성 아민은 수증기증류법으로 포집하여 분석하고, 휘발성 카르보닐은 $90^{\circ}C$에서 4시간 처리하여 포집하여 GLC로 분석동정하였다. 휘발성 지방산은 밴댕이젓 및 주둥치젓 모두 n-부티르산이 $90.4{\sim}90.5%$로 대부분을 차지하였고, 휘발성아민은 트리메틸아민이 대부분을 차지하였다. 휘발성카르보닐은 밴댕이젓은 2-메틸프로판알 36.2%, 메탄알 28.5%, 프로판알 16.2%로 이 세 성분이 80.9%를 차지하였고, 주둥치젓은 에탄올 44.7%, 2-메틸프로판알 24.1%, 프로판알 14.4%로 82.2%를 차지하였다. 관능검사결과 밴댕이젓. 주둥치젓 모두 휘발성지방산, 휘발성카르보닐, 휘발성아민 순으로 중요한 구실을 하는 성분이라는 것을 알았다.

• 수산해양기술연구
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• 제51권3호
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• pp.348-354
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• 2015

Experiments for catch and cluster analysis on the catch by gillnet for the Pacific herring were conducted using traditional nylon net (PA) and developing biodegradable net (PBS) with different monofilaments of #2 (=0.23 mm) and #3 (=0.28 mm) in diameter between 2011 and 2012, and of #2, #2.5 and #3 in 2013 in the eastern coastal waters of Samcheok, Korea. The total catch during the experiments was 3,337kg in weight and 16,757 individuals in number. Though the catch ratio of the Pacific herring in 2011 and 2012 was 97.4% and 98.7%, respectively, that of the Pacific herring in 2013 was 73.6% as the biggest and followed by goldeye rockfish (8.6%), black edged sculpin (8.4%), atka mackerel (7.2%) and Alaska cod (1.0%). The ANOVA analysis on the total catch in relation to net material showed that there was not statistically significant difference at the 5% level between nylon net (PA) and biodegradable net (PBS) (p=0.91). With the cluster analysis on the catch in relation to net material (PA, PBS) and twine thick (#2, #3), it showed the influence of net material on the catch was greater than that of twine diameter in this experiment. From the test of homogeneity on the catch by the gillnet with PA and PBS in which several species were caught in 2013, there was not statistically significant homogeneity in relation to net material (p<0.005). That meant the traditional gillnet of nylon (PA) was more efficient than the biodegradable (PBS) gillnet to catch several kinds of fish, however the PBS gillnet was better than the PA gillnet to catch the target Pacific herring.

• 한국수산학회:학술대회논문집
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• 한국수산학회 2005년도 춘계학술대회
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• pp.21-23
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• 2005

• Journal of Ecology and Environment
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• 제30권1호
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• pp.23-38
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• 2007

Based on a time series of ocean climate indices and catch records for seven pelagic fish species in the Tsushima Warm Current (TWC) and Kuroshio-Oyashio Current (KOC) regions from 1910 to 2004, we detected regional synchrony in the long-term fluctuations of the fish populations and identified alternation patterns of dominant species related to climate shifts. The annual catches of Pacific herring, Japanese sardines, Japanese anchovies, jack mackerel, chub mackerel, Pacific saury and common squid in the TWC region fluctuated in phase with those in the KOC region, which suggests that they were controlled by the same basin-wide climate forcing. After the collapse of the herring fishery, the alternation sequence was: sardines (1930s), Pacific saury, jack mackerel, common squid and anchovies ($1950s{\sim}1960s$), herring ($late\;1960s{\sim}early\;1970s$), chub mackerel (1970s) and then sardines (1980s). As sardine biomass decreased in the late stages of the cool regime, catch of the other four species increased immediately during the warm period of the 1990s. Regional differences in the amplitude of long-term catch fluctuations for the seven pelagic fishes could be explained by regional differences in availability, fishing techniques and activity.

• 한국수산과학회지
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• 제50권2호
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• pp.130-138
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• 2017

This study examined chemical characterization in commercial dark-fleshed fish (mackerel Scomber japonicus, Japanese Spanish mackerel Scomberomorus niphonius, and Pacific herring Clupea pallasii) to determine their suitability for use as raw materials for seafood products. The volatile basic nitrogen (VBN), heavy metal, radioactivity, polychlorinated biphenyl (PCBs), benzo[a]pyrene, and histamine concentrations were measured. The VBN in all of the dark-fleshed fish was less than 20 mg/100 g, which is the limit for raw materials for seafood processing. Except for mackerel based on the lead (Pb) standards of the European Union (EU), Taiwan, and CODEX, and all fish based on the cadmium (Cd) standards for China and the EU, the commercial dark-fleshed fish were free from total mercury (Hg), Pb, and Cd based on domestic and foreign standards. The radioactivity, polychlorinated biphenyl (PCB), benzo[a]pyrene, and histamine concentrations of the commercial dark-fleshed fish all adhered to the domestic and foreign standards. The commercial dark-fleshed fish tested could all be used as raw materials for seafood products, except for some exported products.

• 한국식품과학회지
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• 제31권3호
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• pp.697-704
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• 1999

청어 fillet를 천연보존제인 rosemary 추출물과 ${\alpha}-tocopherol$, 그리고 합성보존제인 BHA로 각각 처리한 후 각각 함기포장한 group과 진공포장한 group으로 나누어 각각 20, 4 및 $-20^{\circ}C$에 저장하면서 천연보존제 및 진공포장이 청어 fillet의 저장성에 미치는 효과를 검토한 결과, 청어 fillet는 $4^{\circ}C$ 저장 시 함기포장의 보존제처리구에서 모두 적어도 3일(대조구, 적어도 1일), 진공포장 시료에서는 모두 적어도 7일(대조구, 적어도 3일)동안은 품질이 양호하였으며 천연보존제 처리 및 진공포장의 효과가 뚜렷하게 나타났다. $-20^{\circ}C$ 저장의 경우, 함기포장 시료는 보존제처리구에서 모두 90일(대조구, 80일)동안, 진공포장 시료에서는 대조구 및 보존제처리구에서 모두 90일 동안 품질이 양호하였다. 한편 $20^{\circ}C$ 저장에서는 전반적으로 저장 1일 이후 품질이 크게 떨어져 식용 불가능하였다.