• 한국환경과학회지
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• 제30권10호
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• pp.811-820
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• 2021

The population variation of Spanish mackerel (Scomberomorus niphonius) according to its major prey abundance was analyzed using monthly catches of coastal set net fisheries in the southern waters off Gyeongsangnam-do and eastern waters off Gyeongsangbuk-do of Korea from 2006 to 2019. The abundance of Spanish mackerel and its prey species fluctuated almost simultaneously with time lags of +2 to -2 months between the set net fisheries in the southern and eastern waters. The generalized additive model revealed that the abundance of Spanish mackerel was influenced by its prey species such as hairtail and anchovy in southern waters, and common mackerel and horse mackerel in eastern waters. The model deviance explained 49% and 42% of Spanish mackerel abundance in southern and eastern waters respectively. These results suggest that the abundance of Spanish mackerel is affected by seasonal migratory prey fish species in the coastal areas and can be linked to their northerly migration.

• Fisheries and Aquatic Sciences
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• 제24권1호
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• pp.41-52
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• 2021

Data for fish species composition and the catch of fish species were obtained from the daily trading records for the period between April and December 2016 to 2018 at the set net fishing grounds in Yeosu Bay, Korea. The annual mean total catch was 195.8 tons, and the dominant species was the Spanish mackerel (Scomberomorus niphonius), which accounts for about 55 percent of the total catch. The catch increased in spring and autumn. Increase in spring is caused by not Spanish mackerel but other fish while the increase in autumn by Spanish mackerel. The distinct increase of the catch in summer, 2017 was due to the new recruitment of small-sized Spanish mackerel, which was probably to be from the fish population hatched in spring in the East China Sea. Our results showed a strong correlation between water temperature and catch fluctuation. The catch increases with the increase in water temperatures, and the periodic pattern of the water temperature and catch fluctuation is more consistent in the offshore waters, in which warm current flows, than in the coast waters.

• 수산해양기술연구
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• 제47권2호
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• pp.99-107
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• 2011

The relationships among long-term variation in catches of Spanish mackerel (Scomberomorus niphonius) and main food organism such as common mackerel (Scomber japonicus), anchovy (Engraulis japonicus), and oceanic condition in Korean waters were analyzed using 40 years of time-series data from 1971－2010. In the 1990s, oceanic conditions around the Korean peninsula shifted to a warmer regime with higher SST (sea surface temperature). The total catch of Spanish mackerel in Korean waters increased dramatically since the early 2000s, and main fishing ground form into South Sea in winter season from December to January. From the results of correlation analysis, we found a significant relationship between the Spanish mackerel catch and environmental factor such as SST, common mackerel and anchovy catch in Korean waters.

• 한국수산과학회지
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• 제39권1호
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• pp.35-41
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• 2006

The feeding habits of Spanish mackerel (Scomberomorus niphonius) were studied based on the examination of stomach contents of 445 specimens collected from January to December 2004, in the Southern Sea of Korea. The size of Spanish mackerel ranged from 26.1 to 105.4 cm in fork length (FL). Spanish mackerel was a piscivorous fish which mainly consumed teleost fishes such as chub mackerel (Scomber japonicus) and anchovy (Engraulis japonicus). Its diet also included small quantities of shrimps, stomatopods, cephalopods, crabs, polychaetes, amphipods, cumaceans and copepods. Smaller individuals (<60 cm FL) consumed small fishes such as Engraulis japonicus and crustaceans. The portion of these prey items decreased with increasing fish size, and this decrease was paralleled with increased consumption of lager fishes such as Scomber japonicus and Cololabis saira. The prey size increased with the increase of fish size.

• 자원ㆍ환경경제연구
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• 제29권3호
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• pp.363-388
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• 2020

본 연구의 목적은 다수어업에 의해 어획되는 삼치어종에 대해 잉여생산모형을 이용하여 최대지속적어획량(Y_MSY) 및 최대지속적어획노력량(F_MSY)을 추정한 후 현재 가치 해밀토니안 기법을 적용하여 삼치어종을 어획하는 다수어업의 이윤 극대화를 위한 최적어업관리 수준과 민감도 분석을 통한 삼치어종의 제도적 접근 방안을 제공함에 있다. 분석 내용으로, 우선, 다수어업의 어획노력량을 Gavaris의 일반선형모형을 적용하여 하나의 단위로 표준화한 후, 다양한 잉여생산모형 중 CYP 모형을 채택하여 정태적 자원평가를 시도하였다. 다음으로, 생물·기술적 계수와 경제적 매개변수를 가지고 현재가치 해밀토니안 기법을 이용하여 어업 이윤을 극대화하는 동태적 최적 수준을 추정하였다. 분석 결과, 우선, MSY 수준과 이윤이 극대화되는 수준에서 우리나라 삼치자원은 남획되고 있는 것으로 분석되었다. 다음으로, 경제적 주요 변수인 생산가격과 단위당 어업비용 변화에 따른 민감도 분석을 시도해본 결과, 생산가격 및 어업비용이 변화할 때 삼치어종의 자원량이 민감하게 반응하는 것으로 나타났다. 특히, 실제 삼치어종에 대한 어획노력량이 과도하게 투입되고 있어, 동 자원의 남획으로 인해 삼치어종을 어획하는 쌍끌이대형저인망어업, 대형선망어업, 대형트롤어업의 경영에도 비효율성을 야기하고 있는 것으로 분석되었다. 결론적으로, 본 연구에서는 우리나라 연근해 수산자원의 회복과 TAC 총량규제의 정부 정책의 확대에 맞추어 삼치어종도 TAC 대상 품종에 포함하여 체계적으로 자원을 관리해 나가길 제안하였다.

• 한국식품조리과학회지
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• 제24권5호
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• pp.713-721
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• 2008

The principal objective of this study was to evaluate the microbiological quality of Glazed Spanish Mackerel in Teriyaki sauce by adding Lemon juice, using a Sous vide Cook-chill method. The control was prepared by mixing 100 g of cut Spanish Mackerel and 15 mL of Teriyaki sauce. 1.5 mL lemon juice was added to 15 mL of Teriyaki sauce. The product was stored at below $3^{\circ}C$, and its microbiological quality was assessed over varying storage periods (0, 5, 10, 15 days). Total Plate Counts at product flow showed no significant difference between the control and the lemon juice-added sample. However, the coliform counts at the end of mixing each sauce were detected at low levels of 1.65 Log CFU/g in the lemon juice-added sample, as opposed to 2.63 Log CFU/g in the controls (p<0.05). The microbiological quality by storage day was relatively high in the lemon juice-added samples. After reheating, the Total Plate Counts and Coliform counts of the lemon juice-added samples satisfied the standard applied in the processed food (5.0 and 2.0 Log CFU/g, respectively). It can be concluded that the addition of Lemon juice was more effective in ensuring the safety and extending the shelf life of Sous vide Glazed Spanish Mackerel in Teriyaki sauce.

• 한국식품위생안전성학회지
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• 제13권3호
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• pp.278-293
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• 1998

본 연구는 학교급식에서 Cook/chill system으로 생산 가능한 음식으로 삼치구이를 선정하고 모의실험을 통해 급식생산체계를 반복 실시함으로서 식품 위해 분석 중요관리점(HACCP)을 규명하고, 저장기간중의 음식품질 평가를 통해 합리적인 저장기한을 설정하고자 수행되었으며, 그 연구결과는 다음과 같다. 심치 구이의 온도소요시간 측정 결과, 온도상승이 일어난 검수 단계를 제외하면 각 생산단계별 온도-소요 시간 기준이 준수된 양호한 상태 하에 삼치구이가 생산되었음을 알 수 있었다. 삼치구이의 생산단계별 미생물 분석 결과 , 중온성 표준평판 균수의 경우 원재료 ($2.58{\pm}0.12\;Log\;CFU/g$)에서 냉장보관($2.70{\pm}0.42\;Log\;CFU/g$)까지의 품질은 우수하였다. 양념장으로 재우는 과정($3.82{\pm}0.52\;Log\;CFU/g$)에서 반복 실험중 일차에서만 대장균군, 분변성 대장균군이 각각 0.84 Log MPN/g으로 검출되었다. $160^{\circ}C$, 10분의 습열 조리와 $180^{\circ}C$, 3분의 건열 조리를 통해 삼치구이 내부온도는 $76^{\circ}C$로 측정되었는데, 조리 직후 심치구이에서는 중온균 ($1.83{\pm}0.49\;Log\;CFU/g$)만 검출되었고 저온균, 대장균군, 분변성 대장균군은 검출되지 않았다. 급성 냉장과 저장 5일을 거치는 동안 중온균은 거의 검출되지 않았으며 나머지 분석대상 미생물도 검출되지 않았다. 재가열과 배분단계에서도 분석대상 미생물이 전혀 검출되지 않았다. 삼치구이 전 생산단계에 걸쳐 Salmonella 와 Listeria monocytogenes는 검출되지 않았다. 5일의 저장동안 분석된 삼치구이의 pH, 산가, 휘발성 염기질소(TVBN) 함량과 관능 평가 결과, 삼치구이의 저장기한은 4일 이내로 제안되었다. 규명된 CCPs는 삼치의 구입과 검수, 가열 조리, 냉각, 냉장, 재가열 및 배식 단계였다.

• 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.

• 수산해양기술연구
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• 제24권2호
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• pp.71-77
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• 1988

The authors analyzed the daily catch data which were obtained from two different regions at the Southern Sea in Korea, Neungpo, Geoje island and Yangwhagum, Namhae island, during three or four years in 1978, 1981-1985, in order to know the fishing characteristics of the set net fisheries. The favorable fishing season was summer in the southern sea. The total catches during one year were greatly affected by those several day when the dominant species of fish were caught in large quantities. The dominant species of fish at Neungpo were little horse mackerel, sand lance, sardine, hair tail, spanish mackerel and common mackerel, and those at Yangwhagun were anchovy, little horse mackerel, sardine, spanish mackerel and gizzard shad, in order of catch. Especially, the little horse mackerel and the sardine appeared to make up very big schools at both Neungpo and Yangwhagum. The occurrence seasons of the dominant species were different by the region, but generally those were earlier at western part than at eastern part of the Southern Sea in Korea.

• 한국수산과학회지
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• 제5권1호
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• pp.11-16
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• 1972

1969년 $6\~11$월까지 삼치를 대상으로 Multi-f.망과 Mono-f.망을 사용하여 시험 조업한 결과는 다음과 같다. 1. 80mm에서 115mm까지 7가지 망목으로 된 유자망에서 어획된 삼치의 어체는 $500\~2,900gr$의 범위였다. 이중 가장 많이 어획되는 체중은 1,000gr 1,300gr 및 1,500gr으로서 그 빈도는 각각 $21%,\;15%$ 및 $19%$였다. 2. 상기 세군의 삼치를 어획하기 위한 적정 망목은 Multi-f.망은 80mm 이상 105mm 이하의 망목이고, Mono-f. 망은 80mm보다 약간 작은 망목에서부터 105mm이하의 망목이다. 3. 어체의 헝태가 방추형이고 크기가 거의 동일한 단일 어종을 어획 대상으로 할 때는 Mono-f. 망이 Multi-f. 망의 약 1,5배 정도의 어획 효과를 나타내고, 기타 잡어에 대해서는 Multi-f. 망이 어획이 좋다. 4. 동일한 망목에서는 multi-f. 망은 소형어의 어획율이 높고, Mono-f. 망에는 대형어의 어획율이 높은 경향이 있다.