• The Sea:JOURNAL OF THE KOREAN SOCIETY OF OCEANOGRAPHY
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• v.12 no.3
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• pp.142-146
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• 2007

Ambient noise was measured for 3 hours on May, 2001 at a site of 20 m water depth in the Korean coast of the Yellow Sea. During the measurement, the strong underwater sound assuming by marine life was continually observed. The spectrum level of this sound was very high compared to that of underwater ambient noise over the frequency range from 1 to 20 kHz. Therefore, this underwater sound can continually affect the ambient noise level. In this study, the source of the underwater sound was investigated. The snapping shrimp was estimated as reliable source. It was confirmed through comparison with experimental results described in previously literatures. It was also confirmed through analysis of snapping shrimp sound measured under laboratory conditions.

• Ocean Science Journal
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• v.41 no.3
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• pp.175-179
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• 2006

The Ieodo Ocean Research Station(IORS) is an integrated meteorological and oceanographic observation base which was constructed on the Ieodo underwater rock located at a distance of about 150 km to the south-west of the Mara-do, the southernmost island in Korea. The underwater ambient noise level observed at the IORS was similar to the results of the shallow water surrounding the Korean Peninsula (Choi et al. 2003) and was higher than that of deep ocean (Wenz 1962). The wind dependence of ambient noise was dominant at frequencies of a few kHz. The surface current dependence of ambient noise showed good correlation with the ambient noise in the frequency of 10 kHz. Especially, the shrimp sound was estimated through investigations of waveform and spectrum and its main acoustic energy was about 40 dB larger than ambient noise level at 5 kHz.

• The Journal of the Acoustical Society of Korea
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• v.42 no.3
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• pp.262-269
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• 2023

In this paper, we propose a Linear Prediction (LP) analysis-based feature for detecting Snapping Shrimp (SS) Noise (SSN) in underwater acoustic data. SS is a species that creates high amplitude signals in shallow, warm waters, and its frequent and loud sound is a major source of noise. The proposed feature takes advantage of the characteristic of SSN, which is sudden and rapidly disappearing, by using LP analysis to detect the exact noise interval and reduce the effects of SSN. The error between the predicted and measured value is large and results in effective SSN detection. To further improve performance, a constant false alarm rate detector is incorporated into the proposed feature. Our evaluation shows that the proposed methods outperform the state-of-the-art MultiLayer-Wavelet Packet Decomposition (ML-WPD) in terms of receiver operating characteristic curve and Area Under the Curve (AUC), with the LP analysis-based feature achieving a higher AUC by 0.12 on average and lower computational complexity.

• Journal of the Korean Society of Food Culture
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• v.22 no.4
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• pp.441-448
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• 2007

The purpose of this study was to identify HACCP-based CCP and CP from the microbial quality assessment on the process of side dish (stir-fried dried-shrimp with garlic stems) production in the meal service operation for the elderly. Total plate counts (TPC) of fresh garlic stalks were $7.80{\times}10^{3}$ CFU/g and they were above the standard value of microbial growth potential. The TPC, Coliform and E.coli were not detected in the dried shrimps. The TPCs after rinsing and slicing the garlic stems were $2.5{\times}10^{2}$ CFU/g and $5.5{\times}10^{2}$ CFU/g, respectively. The TPC number of cook’s hand and cutting board were also exceeded the standard limit with values of $2.2{\times}10^{2}$ CFU/g and $10.0{\times}10$ CFU/g, respectively. However, the TPC, Coliform and E.coli were not detected in the other cooking instruments. The identified CCP in inspection step was fresh garlic stems and that of prepreparation step was slicing the stems after blanching. Cook’s hand and cutting board were also verified as CCP and the other steps in cooking process and utensils tested were identified as CP’s. These result’s suggest that it is important to control the microbial contamination of raw materials at purchasing step and the sanitary education program should be developed for the employees for continuous supplement of safe and sound meal service for the elderly.

• Korean Journal of Food Science and Technology
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• v.32 no.5
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• pp.1051-1057
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• 2000

Gamma irradiation was applied to develop fermented shrimp product with lower salt concentration, high sensory quality and storage stability. Shrimp was prepared with 15 and 20% of salt and fermented at $15^{\circ}C$. The sample was irradiated for 15% added salt at the 4th week and for 20% at the 6th week during fermentation with 0, 5 and 10 kGy absorbed doses. The irradiation was applied at optimum stage of fermentation determined when the content of amino nitrogen(AN) arrived approximately 400 mg%. Chemical properties such as amino nitrogen(AN), volatile base nitrogen(VBN), trimethylamine(TMA) and neutral protease activity were examined during whole fermentation. The AN, VBN, TMA and protease activity were not affected immediately after gamma irradiation. The more NaCl concentrations and irradiation dose, the less content of chemical compounds and protease activity was found. From the results of chemical properties, it was concluded that fermented shrimp with 15% of salt and irradiated at 10 kGy before optimum fermentation, or 20% and 5 kGy or above were maintained the sound quality during storage compared with the control.

• ALGAE
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• v.29 no.3
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• pp.227-235
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• 2014

The red seaweed, Gracilaria tikvahiae McLachlan, was cultivated in open water farms in urbanized estuaries of Long Island Sound (26-30 psu of salinity) and New York City (20-25 psu), USA in 2011. Plants were harvested monthly from summer (August, $24^{\circ}C$) to fall (November, $13^{\circ}C$) and analyzed for total nitrogen, protein, and amino acid content. On a dry matter (DM) basis, nitrogen and protein significantly increased over the harvest period until October and then plateaued. Nitrogen increased from $22{\pm}1g\;kg^{-1}$ DM in August to $39{\pm}3g\;kg^{-1}$ DM in October (p < 0.001). Protein increased from $107{\pm}13g\;kg^{-1}$ DM in August to $196{\pm}5g\;kg^{-1}$ DM in November (p < 0.001). With two exceptions, amino acid concentrations expressed on a crude protein (CP) basis were similar over the harvest period. Essential amino acids accounted for $48{\pm}1%$ of all amino acids present with lysine and methionine averaging $56{\pm}2g\;kg^{-1}$ CP and $18{\pm}1g\;kg^{-1}$ CP, respectively. Histidine was underrepresented among essential amino acids and averaged $13{\pm}1g\;kg^{-1}$ CP. Taurine ranged from 2.1 to $3.2g\;kg^{-1}$ DM. With its moderate levels of lysine, methionine and taurine, ocean farmed G. tikvahiae has the potential of overcoming many nutrient deficiencies currently associated with terrestrial plant ingredients in alternative feeds for fish and shrimp.