• 수산해양교육연구
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• 제15권2호
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• pp.135-144
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• 2003

1. The appearance of fisheries animals and plants of investigation areas were fishes, 20 species; algae, 9 species; molluska, 6 species; arthropod, 12 species; echinoderm, 5 species by confirmed appearance species. 2. The C.P.U.E by trap(1pcs of trap) were 3.95 species and weight of 2,098g, mainly catching species are greenling and jacopever(94.16%). The C.P.U.E by long liner(long liner 1coil, 100pcs) were 11.7species and weight of 6,418g, It occupied jacopever(35.63%) greenling(20.78%), bastard halibut(20.31%). The C.P.U.E of appearance species gill net(ipcs of gill net) were 5.05species and weight of 3,050g, It occupied jacopever(39.63%) greenling(29.83%), bastard halibut(17.47%). 3. The results of comparative analysis and natural species and stocked species, in case of bastard halibut, jacopever species were occupied species(83.33~92%), weight(86.86~96%). The stocked species were occupied species of 8.00~16.67%, weight of 4.00~13.14%. Provided the stocked projets were enacted effectively in future. The density of dwelling of stocked species were increase. Also, it will be contribute to the increase of fishermens income.

• 수산해양교육연구
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• 제27권5호
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• pp.1447-1456
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• 2015

넙치, 참돔 및 조피볼락을 이용하여 새로운 가공식품을 개발하기 위한 기초적인 자료를 얻기 위해 이화학적 특성을 조사한 결과를 요약하면다음과 같다. 넙치, 참돔 및 조피볼락의 일반성분의 경우 수분함량은 각각 78.3, 73.2 및 79.2%, 조단백질함량은 14.8, 19.2 및 18.5%, 조지방함량은 1.5, 6.4 및 1.2%, 조회분은 0.6, 1.1 및 0.6%였다. pH는 각각 6.41, 6.32 및 6.53이었으며, 염도는 각각 0.6, 0.7 및 0.6이었다. 색차의 경우 넙치, 참돔 및 조피볼락의 명도(L값)는 각각 42.47, 41.70 및 43.09, 적색도(a값)는 각각 -3.07, 0.24 및 -1.87, 황색도(b값)는 각각 3.86, 6.25 및 3.59, 색차(${\Delta}E$값)는 각각 54.57, 55.40 및 53.83이었다. 넙치, 참돔 및 조피볼락의 총아미노산 함량은 각각 13,003.7, 17,126.0 및 16,398.3 mg/100 g이었고, glutamic acid가 각각 1,694.7(13.0%), 2,496.1(14.6%) 및 2,089.5(12.7%) mg/100 g으로 가장 많은 함량이었다. 시료의 총유리아미노산 함량은 각각 173.0, 195.5 및 162.9 mg/100 g이었으며, 넙치 및 조피볼락은 lysine이 각각 30.4(17.6%) 및 43.3(26.6%) mg/100 g, 참돔은 alanine이 40.2(20.6%) mg/100 g으로 가장 많은 함량이었다. 무기질의 경우 모든 시료에서 K이 각각 383.8, 404.3 및 335.8 mg/100g으로 가장 많았다. 넙치의 경우 포화지방산, 단일 불포화지방산 및 다가 불포화지방산이 각각 29.3, 19.1 및 51.1%, 참돔의 경우 각각 14.5, 15.7 및 69.8%, 조피볼락의 경우 각각 12.7, 15.0 및 72.3%를 차지하였다. 넙치, 참돔 및 조피볼락에서 n-3계 지방산인 ${\alpha}$-linolenic acid는 각각 0.7, 1.0 및 0.7%, EPA는 각각 6.8, 7.1 및 6.7%, DHA는 각각 15.2, 15.2 및 17.1%를 차지하였다. 관능검사 결과 넙치, 참돔 및 조피볼락의 색 및 냄새에서는 유의적인 차이가 없었으나, 맛 및 조직감에서는 유의적인 차이가 있었다.

• Preventive Nutrition and Food Science
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• 제2권4호
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• pp.321-327
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• 1997

High Temperature-cooking conditions of cultured fishes(loach, crucian carp, bastard halibut, and jacopever) were optimized by response surface methodology(RSM), and plastein products were prepared using enzymatic hydrolysis. Four models were proposed with regard to effects of time(t), temperature(T), and water/fish meat (w/f) ratio on the amount of 0.3M TCA soluble fractions. The model coefficients were ranged from p<0.0001 for jacopever to p<0.0433 for bastared halibut. Cooking conditions for 60% hydrolysis were optimized at 1) 14$0^{\circ}C$ except for crucian carp(136$^{\circ}C$); 2) 10.08 hours(loach), 7.25 hours(crucian carp), 9.85 hours(ba-stard harlibut), and 9.37 hours(iacopever); 3) 1:1(w/f) ratio except for the crucian carp(1.1:1). When protein hydrolyzates were employed for the plastein synthesis, optimum plastein-reaction conditions were determined to be pH 9.0 with chymotrypsin for the loach and crucian carp hydrolyzates, pH 9.0 with papain for the bastard halibut hydrolyzate, and pH 11.0 with trypsin for the jacopever hydrolyzate. Plastein reaction could be performed in water at concentration up to 20%(w/f).

• 한국식품영양학회지
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• 제29권3호
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• pp.371-381
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• 2016

The present study investigated the effects of processing parameters such as time (10, 20, 30, 40 min), pressure (25, 50, 75, 100 MPa), and the salinity of brine (0~10%(w/v)) on jacopever (Sebastes schlegeli Hilgendorf) in order to establish optimization of the three factors using a high hydrostatic pressure (HHP) machine. To do so, it analyzed the quality characteristics of volatile basic nitrogen (VBN), trimethylamine (TMA), total bacterial counts, dynamic viscoelasticities, and differential scanning calorimetry (DSC) properties. First, when the time increased to 40 mins, by 10 min intervals, the total bacterial counts in HHP groups under $25^{\circ}C$, 100 MPa, and 4%(w/v) brine were significantly decreased except for the first 10 min in comparison to the control group. In regards to DSC properties, the onset temperature ($T_O$) of the first endothermal curve was significantly reduced. Second, when the pressure level increased up to 100 MPa by 25 MPa increments, the total bacterial counts in the HHP samples significantly decreased for 20 min at 50 MPa or higher. As the pressure increased, G', G" and the slope of tan ${\delta}$ decreased (except for 50 MPa). Third, in regards to the salinities of brine, when the HHP processing was treated at 100 MPa, $25^{\circ}C$ for 20 min, the total bacterial counts of all the HHP groups significantly decreased in comparison to those of the control group. A significant difference was found in the enthalpy of the second endothermic curve in the 6~10%(w/v) (except 7%(w/v)) HHP groups. Therefore, the salinity of the immersion water under the HHP condition was appropriate when it was lower than 6%(w/v). The present study demonstrated that the optimum parameter condition according to/under the condition of the microbial inhibition and economic effects using an HHP would be the reaction time for 20 min, reaction pressure at 100 MPa, and the salinity of 4%(w/v) brine.

• Fisheries and Aquatic Sciences
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• 제2권1호
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• pp.8-11
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• 1999

The optimum boiling condition was determined for fish extracts by response surface model. Model equations were designed with effect of time (T) and the amount of added water (W) on the level of released free amino acid. Based on the high (>0.9) coefficient of determination and low (<0.01) level of significant, those model was approved to be significant. The added water amount of higher regression coefficient $ (\beta_2)$, showed a greater influence on releasing free amino acids than boiling time. The optimum boiling times are 6 hours for crucian carp, 5 hours for bastard halibut, 7 hours for loach and 5 hours for jacopever. The ratio of added water to sample 1 (v/w) could be applied to all fish samples at $100\pm2^{\circ}C$.

• 한국식품영양과학회지
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• 제27권1호
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• pp.93-101
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• 1998

In order to improve the functional properties of several fish meat extracts as an alternate protein source, theri basic plastein reactions were evaluated. The UV absorption at 270 and 290 nm indicated that plasteins had higher amount of hydrophobic peptide or amino acid than the fish meat extracts. The water solubilities of the extracts were reduced at acidic pH. Values for the emulsifying capacity of the extracts and plasteins were over 30% although the latter showed the higher ones than the former. The osmolalities of the extracts at 1.0% concentration were 39(loach), 33(bastard halibut), 30(jacopever) and 24(crucan carp) milliosmole. Generally the slightly higher osmolalities were noted in the plasteins to be compared with the extracts. Both the extracts and plasteins exhibited a higher antioxidative effect than tocopherol. The hydrophobic amino acid which had been introduced at plastein reaction attributed the stronger antionxidative effect of its product than the extracts.

• 한국식품과학회지
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• 제30권5호
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• pp.1163-1168
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• 1998

유기용매에 의한 잔류농약 추출방법을 대체할 신속, 간편, 값싼 방법의 개발을 목표로, 어류조직에 5종의 유기인계 농약 표준용액을 첨가하여, 추출온도와 압력별, 이산화탄소 유속별, 보조용매 종류별, 어류 시료량별, 어류 종류별로 초임계 이산화탄소를 이용하여 첨가회수율을 측정하였다. 조피볼락에 유기인계 농약 표준용액을 첨가한 후 흡수제로 celite를 혼합하여 초임계 이산화탄소로 추출하였을 때 첨가회수율은 추출온도와 추출압력이 낮을수록 증가하였고, 이산화탄소 유속이 높을수록 감소하였다. 보조용매 사용에 따른 회수율의 증가효과는 크지 않았으며, 사용한 보조용매로 methanol, acetone, methylene chloride 중 methylene chloride 10%와 더불어 추출하였을 때 첨가회수율이 가장 높았다. 어류 시료량이 적을수록 첨가회수율이 증가하였다. 조피볼락, 방어, 옥돔, 정어리, 고등어에서의 첨가회수율은 각각 $66.7{\sim}86.3%$, $56.2{\sim}79.2%$, $57.6{\sim}77.8%$, $84.2{\sim}96.3%$, $74.6{\sim}83.6%$로 지방함량이 높은 시료는 지방함량이 낮은 시료보다 첨가회수율이 높았다.

• 분석과학
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• 제18권3호
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• pp.250-256
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• 2005

고속액체크로마토그라피를 이용하여 동물성 식품 중 테트라싸이클린계 항생물질의 동시분석을 시도하였다. 대상물질은 동물의 질병치료.예방, 성장촉진 및 사료효율 개선에 널리 사용되는 클로르테트라싸이클린, 독시싸이클린, 옥시테트라싸이클린 및 테트라싸이클린이었으며, 대상식품은 쇠고기, 돼지고기, 닭고기, 우유, 계란, 넙치, 우럭, 참돔, 뱀장어 및 바다가재이었다. 시료를 McIlvaine 완충액 및 20% 삼염화초산으로 추출한 후 $C_18$ 카트리지로 정제하여 고속액체크로마토그라피로 분석하였다. 이동상으로는 0.01M 수산과 아세토니트릴의 혼합용액을 85:15에서 60:40까지 기울기로 사용하였으며 UV의 검출파장은 365 nm 이었다. 평균 회수율은 71-98% 이었으며, 검출한계는 신호대 잡음비 3 이상에서 클로르테트라싸이클린은 0.022, 독시싸이클린은 0.012, 옥시테트라싸이클린은 0.012 및 테트라싸이클린은 0.009 mg/kg이었다. 대부분의 시료에서 클로르테트라싸이클린, 독시싸이클린 및 테트라싸이클린은 검출되지 않았으나, 돼지고기, 넙치 및 참돔(2시료)에서 옥시테트라싸이클린이 각각 0.04, 0.17, 0.05 및 0.08 mg/kg로 모두 잔류허용기준을 초과하지 않은 수준으로 검출되었다.

• Ocean and Polar Research
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• 제31권4호
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• pp.305-318
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• 2009

A marine ranching project in Tongyoung was established in 1998, lasting 9 years to 2006. Project activities included the deployment of artificial reefs, the release of young fishes like jacopever and rockfish, and input/output control for specific marine ranching areas in Tongyoung. This report focuses on the economic feasibility of the project in hindsight. Analysis concentrates on three aspects; (a) direct economic benefits, such as increasing effects of fisheries income and savings in harvesting costs, (b) indirect benefits, including increasing effects of recreational fishing and saving R&D costs, and (c) costs, including releasing and purchasing costs of artificial reef and juvenile fish, R&D costs, maintenance costs and harvesting costs. Results show that NPV=4.7 billion won, IRR=8.55% and B/C ratio=1.286 under Scenario 1, which considers the saving effects of R&D costs, and NPV=0.9 billion won, IRR=6.03% and B/C ratio=1.11 under Scenario 2, which does not consider the saving effects of R&D costs, based on 5.5% of the social rate of discount. According to sensitivity analysis, the economic feasibility is very sensitive to the recapture rate.

• Preventive Nutrition and Food Science
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• 제4권1호
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• pp.23-27
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• 1999

To evaluate the quality of fish extracts with spicy vegetables (garlic, onion and ginger) in suppressing fishy oder, fish extracts of crucian carp, loach, bastard halibut and jacopever were processed at 100 $^{\circ}C$ for 6 hours, and their in vitro and in vivo protein qualities were determined . Protein and total lipid contents were closely related to the degree of discarding floated lipid on fish extracts and the kinds of added apicy vegetables . Boiling (10$0^{\circ}C$) , appeared to improve in vitro protein qualities slightly more than hydrocooking (11$0^{\circ}C$), but those with mild processing tended to result in better protein qualities than high temperature cooking (136-14$0^{\circ}C$). Spicy vegetables did not have remarkable effects on improving in vitro protein quality parameters. Fish extracts with 10% ginger were generally higher in in vitro protein quality than with the other vegetables . In spite of higher in vivo protein digestibility of fish extracts containing spicy vegetables processed under mild conditions(10$0^{\circ}C$), PERs of those extracts were not higher htan those of extranct processed at high temperature.