• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.45 no.1
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• pp.22-33
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• 2009

Ecological risk assessment(ERA), developed in Australia, can be used to estimate the risk of target, bycatch and protected species from the effects of fishing using limited data for stock assessment. In this study, we employed the ERA approach to estimate risks to tunas, billfishes, sharks, sea turtles and other species by the Korean tuna longline fishery in the Western and Central Pacific Ocean using productivity and susceptibility analyses of the ERA based on low(<1.30), medium(1.30-1.84) and high risk(>1.84). Albacore, bigeye, yellowfin, skipjack and bluefin tunas were generally evaluated in the medium risk. The susceptibility of tuna species, however, had higher risks than the productivity. Billfishes were also at medium risk, while sharks were at high risk by the tuna longline fishery. The risk of productivity was generally high, because most sharks caught by the tuna longline fishery have high longevities, i.e., over 10 years, including ovoviviparous species. Susceptibility, which is related with the selection of fishing gear, was also high, because the longline fishery has no gear modifications to prevent bycatch of protected species. Not only target tuna species were influenced by the tuna longline fishery in the Western and Central Pacific Ocean, but also nontarget species, such as pomfret, mackerels rays, sea turtle were done. Ecosystem-based fishery assessment tools, such as productivity and susceptibility analysis(PSA), have the ability to provide broad scientific advice to the policy makers and stakeholders.

• Journal of Korean Society for Atmospheric Environment
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• v.33 no.4
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• pp.361-369
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• 2017

In this study, the characteristics of the dust emission according to the presence or absence of operation of the gas stove were analyzed by particle size analysis and density estimation while the mackerel was cooked while the fan was placed on the gas stove used in the home. The experiment was carried out using 20 mackerel of normal size at home. Commercially available canola oil was used as edible oil. In order to understand the characteristics such as particle size distribution of fine dust, light scattering measurement method which can be measured at intervals of several seconds was used. Particles generated by combustion of gas stove, particles formed by heating cooking oil, and particles generated by heating mackerel fish meat are judged to be nano size particles smaller than $1{\mu}m$. Therefore, it is necessary to use precise measurement method rather than the measurement method using the filter which is currently being measured in the measurement of the particles discharged from the fuel combustion or food cooking in the future. Analyzing the particle size and density of the dust emitted from the cooking stove is expected to contribute technically to the reduction of dust emissions from the cooking process of gas and fuel facilities at home and commercial facilities.

• Journal of Korean Society of Rural Planning
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• v.16 no.4
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• pp.147-156
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• 2010

Among the towns of GyeongJu and SamCheok on which I have surveyed about their amenity resources in 2010, I chose 5 towns that are close to the Eastsea to analyze the data and to devise how to revitalize fishing villages. And the results are as follows. 1. Although Yangbuk-myeon is geographically located to have all the aspects of fishing village, farming village, and mountain village, the resources utilized are mainly that of mountain village. There is need to utilize actively historical amenity resources like Munmudaewangreung of Yangbuk-myeon. 2. The use of amenity resources of Yangnam-myeon is centered on farm and mountain village. But if they utilize amenity resources of fishing villages of Eupcheon-port's neighborhood, it would be a big help for the revitalization of Yangnam-myeon which is depressed. 3. The fishing mackerels on boat of Gampo-eup Jeonchonri is a successful example of utilization of fishing village's amenity resources. However, there is need to utilize amenity resources of farming and mountain villages that are near to Gampo-eup, so it can attract visitors to stay longer. Particularly, the fishing villages of the East coast must develop 4 seasons program connecting the amenity resources of neighboring farm and mountain. 4. Geundeok-myeon is a town where they made the amenity resources of fishing village into tourist attractions. But considering the wide gap between Geundeok-myeon and neighboring fishing, farming and mountain villages that cannot get the advantage of development, there has to be some inducement in policy so every town can be developed evenly. 5. After analyzing how the towns utilize the amenity resources to make them tourist attraction, it is shown that Geundeok-myeon of SamCheok is the best town which is using fishing village's amenity resources well, and Yangnam-myeon and Yangbuk-myeon of GyeongJu are scarcely using them. About types of tourist attraction, the programs with scenic view of fishing village, with water-sport, and with Eco-experience are needed to improved.

• The Journal of Fisheries Business Administration
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• v.46 no.3
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• pp.143-161
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• 2015

This study presents a comparative analysis on mackerel distribution process and price formation process, and investigation of price and margin between traditional markets and Large-scale discount store distribution channel. Through this, the study investigated distribution efficiency of each channel, and examined whether a difference of distribution efficiency leads to a difference of performance through the investigation of a difference of function and role between members of a wholesale market and vendor of Large scale discount store. The following are the results of this study. As a consequence of investigating supply and sum by distribution channel of mackerel, it appeared that mackerels shipped from port market are distributed into 9 consumption sites(Wholesale market, Large scale discount store, Institutional Food Service, etc.). In the comparison of distribution efficiency between traditional retail store and Large scale discount store 52.0% margin is formed in traditional retail store distribution channel and 43.1% margin is formed in Large scale discount store, and a distribution cost rate consists of 19.4% cost in a traditional retail store for fishery products and 18.1% cost in a Large-scale discount store. To analyze a difference of performance, the study examine a difference of role and function between vendor and Wholesale market company, wholesaler and middleman. Wholesale market company and middleman of wholesale market for consumer have slightly high or similar score in collection function, sorting function, evaluation function and financial function which are traditional and original. However, it was confirmed that vendor has a better score in other functions, that is, newly-demanded functions(ex : market frontier function, product development function, Integral Distribution Function, etc.).

• Korean Journal of Veterinary Research
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• v.56 no.1
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• pp.45-46
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• 2016

For several days, there was a series of mortalities of chub mackerel (Scomber japonicus) that were reared for public exhibition in a private aquarium in Seoul, Korea. As part of the diagnosis of the dead fish, a bacterial isolate from the kidney was cultured, identified, and confirmed to be Vibrio (V.) harveyi using Vitek System 2 and 16S rRNA gene sequencing. Phylogenetic analysis was also performed by the neighbor-joining method. As a result, the V. harveyi isolated from chub mackerels of a private aquarium in Korea, called as SNUVh-LW1, was clustered in the same group with V. harveyi ATCC33843.

• Journal of Microbiology and Biotechnology
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• v.31 no.12
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• pp.1684-1691
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• 2021

In this study, the physicochemical changes related to fishy smell were determined by storing high hydrostatic pressure (HHP)-treated mackerel (Scomber japonicus) meat in a refrigerator for 20 days. The inhibition of crude urease activity from Vibrio parahaemolyticus using HHP treatment was also investigated. The mackerel meat storage experiment demonstrated that production of trimethylamine (TMA) and volatile basic nitrogen (VBN), the main components of fishy smell, was significantly reduced on the 20th day of storage after the HHP treatment compared to the untreated mackerels. The results demonstrated that the increased ammonia nitrogen rates in the 2000, 3000, and 4000 bar, HHP-treated groups decreased by 23.8%, 23.8%, and 31.0%, respectively, compared to the untreated groups. The enzyme activity of crude urease was significantly reduced in the HHP-treated group compared to that in the untreated group. Measurement of the volatile organic compounds (VOCs) in mackerel meat during storage indicated that the content of ethanol, 2-butanone, 3-methylbutanal, and trans-2-pentenal, which are known to cause off-flavor due to spoilage, were significantly reduced by HHP treatment. Collectively, our results suggested that HHP treatment would be useful for inhibiting the activity of urease, thereby reducing the fishy smells from fish and shellfish.

• Korean Journal of Food Science and Technology
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• v.25 no.5
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• pp.468-474
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• 1993

A dehydrating sheet comprises polymeric water absorber. which are packed in a semipermeable cellophane film bag allowing selective permeation of water. This sheet dehydration is quite different from conventional drying method such as sun drying, hot-air blast drying and cold air blast drying in a sense that samples are dried without heat treatment. As a part of the studies to develope a new processing method for effective utilization of dark muscle fishes, the preparation of a good quality salted and semi-dried mackerel by the dehydrating sheet was attempted. The dehydration time for preparation of a salted and semi-dried mackerels containing approximately equal moisture content were revealed $180{\sim}510min$ in conventional drying method and $90{\sim}160min$ in this sheet dehydration, respectively. The moisture and histamine contents of those salted and semi-dried mackerels were $59.4{\sim}62.4%$ and $2.5{\sim}3.6 mg/100g$, respectively. The changes in peroxide value, fatty acid composition, brown pigment formation, myofibrillar protein solubility and Ca-ATPase activity during processing of the salted and semi-dried mackerel prepared by the sheet dehydration were more lower than those of products prepared by conventional drying methods. Therefore, these result showed that the quality of a salted and semi-dried mackerel prepared by the sheet dehydration was imperial to that of those products by conventional drying method.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.14 no.4
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• pp.239-252
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• 1981

The East China Sea is an important region as nursery and spawning grounds for pelagic fishes such as jack mackerel, common mackerel etc. , and thus constitutes a major fishing area for purse-seine fishery. The environment surrounding in this region is under the influence of the Yellow Sea Cold Water, China Coastal Water and Kuroshio Current. The purpose of this study was to clarify the effects of oceanographic conditions and thermal fronts on the formation of the fishing grounds for the mackerels in the East China Sea. Through the analyses of fisheries statistics during 1968-1976 and temperature data, the following facts are found: 1) Approximately $70\%$ of the total mackerel(common) catches appeared to be come from the Tsushima Current region which includes Sakai coast of the Japan Sea, eastern Tsushima and Shirase Island, and Jeju Island of Korea. This area covers only about $8\%$ of the East China Sea. 2) Main fishing grounds for the jack mackerel are also centered around the area of southwestern Goto, Shirase and eastern Tsushima Island where the catches accounted for about $54\%$ of the total jack mackerel catches. 3) Fluctuations in annual catches are relatively small in the Tsushima Current region, compared to other regions such as Yellow Sea, southwestern coast of Kyushu and mid-western part of the East China Sea, where the fisheries yields varied considerably due to unstable fishing conditions. 4) It appears that the fishing grounds for the jack mackerel are mainly distributed along the warmer region ($15-20^{\circ}C$) of the thermal front, and those for the common mackerel are in somewhat colder region ($13-16^{\circ}C$) in the Tsushima Current.

• Microbiology and Biotechnology Letters
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• v.42 no.1
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• pp.93-98
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• 2014

This study was conducted to investigate the inhibitory effect of Ecklonia cava (EC) and Eisenia bicyclis (EB) ethanol extract on histamine production in mackerel. Changes in viable cell counts, histamine contents, pH and VBN of mackerel fillet treated with ethanol extracts during 25 days at 4 were measured. Treatments of EC and EB ethanol extract had reduced growth of viable cells by 2 log cycles during storage. Production of histamine was decreased by EC and EB extracts (115 and 96 ppm) when compared to the control at 5 days (384 ppm). The pH of mackerels treated with EC and EB extracts were no different, while the pH of the control increased during storage. Furthermore, the VBN of mackerels treated with EC and EB extracts were significantly decreased when compared to the control. In conclusion, EC and EB extract may reduce scombroid fish poisoning by decreasing histamine production in mackerel during refrigerated storage.

• Korean Journal of Community Nutrition
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• v.15 no.1
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• pp.50-60
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• 2010

The purpose of this study was to conduct nutrition education using animations for the establishment of proper eating habits among elementary school students and to evaluate its effectiveness. The subjects of this study were two classes of fourth grade students in an elementary school located in Daegu-city. There were 29 students in each class. One class, the "nutrition-education" group, received nutrition education; the other class, the "no-education" group, did not receive the education. After completing the eight nutrition lessons, the effectiveness of the education was analyzed by measuring changes in the nutrition knowledge, eating habits and food preferences of the nutrition-education group vs. the no-education group. Before nutrition education, there was no significant difference between the two groups in terms of nutrition knowledge. However, after the nutrition education, the nutrition-education group's nutrition knowledge was significantly improved, compared to that of the no-education group (p < 0.001). Following education, the nutrition-education group's responses to the "eating habit" item, "I eat fruits every day," were significantly more positive, compared to the responses of the no-education group (p < 0.01). However, for the ten food groups listed as food preferences, except for fish and shellfish (p < 0.05), there was no significant difference in the responses of the two groups. Following the education, the nutrition-education group showed significantly increased preferences for 12 food items (red beans, mackerels, yellow corvinas, dried laver, kelps, radish, lettuce, pears, kiwi fruits, plums, grapes and sweet drinks made from fermented rice) out of 112 items, compared to the selected preferences of the no-education group. After education, 75.9% of the students in the nutrition-education group indicated changes in their eating habits, and 89.6% of them answered that the nutrition education helped them change their eating habits. The most helpful medium for changing their eating habits was animations (31.0%), followed by songs (20.7%) and lectures (17.2%). As a result of this study, after completing the nutrition education, students in the nutrition-education group showed significant changes in food preferences, and their level of nutrition knowledge was significantly increased. However, their eating habits did not actively change. Therefore, in order to establish proper eating habits, a longer period of consistent education is required, using various educational media and learning methods such as extracurricular activities and discretionary activity programs.