• Applied Biological Chemistry
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• v.50 no.2
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• pp.116-120
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• 2007

Seasoned and dried squid slice (SDSS) was prepared with surimi and squid, and investigated on the food component characteristics. The moisture and water activity of the SDSS slightly increased with increasing addition ratio of squid. According to the increase of addition ratio of squid, sensory scores of SDSS decreased in the color, whereas increased in the taste. There was, however, no difference in sensory flavor and texture between SDSS prepared with various ratios of squid. The results of physical properties and sensory evaluation suggested that the desirable addition ratio of squid was more than 70% based on the mix for preparing SDSS. There was no difference in total amino acid content between seasoned and dried slices with, which was prepared by a ratio of squid(70): surimi (30), and without squid. The major amino acids of SDSS were glutamic acid, leucine, lysine and threonine. The calcium and phosphorus contents of SDSS were 85.9 mg/100g and 458.3 mg/100g, respectively. The total free amino acid content and taste value of SDSS were 3,1991mg/100g and 402.00, respectively. The taste values of SDSS suggested that the major taste-active compounds were glutamic acid and aspartic acid.

• Journal of the Korean Society of Food Culture
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• v.17 no.4
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• pp.473-481
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• 2002

Pyebaek of Jeonju area based on the method prepared by late old madame Park, Bokja can be characterized as follows: First, vegetables which could be obtained locally constituted the main body of materials of Jeonju Pyebaek and animal foods used in Pyebaek were dried fishe for the most of times. In the pre-refrigerator era, the main reason behind the heavy uses of dried fish such as dried abalone or octopus instead of animal foods can be attributed to the easy availability of dried fish. In recent years, foods made of animal foods has been indispensible items. Second for the patterns and decorations of Pyebaek natural figures such as birds, flowers, butterflies, loaves and half moon were imitated in making of octopus cuttings, squid cuttings, Yakkwa, Hwajeon, Dried persimmons, Jeonbokssam, etc. Beef jerky, Yeotgangjeong were decorated beautifully with pine nuts, shredded dried dates and raisins. Many colors were used in various items of Jeonju Pyebaek such as Hwajeon, Songpyun, Saji. Finally, flavors of Jeonju Pyebaek are sweet and tasty of sesame oil.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.32 no.1
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• pp.33-41
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• 1996

In order to obtain the most favourable classification system for fishing gears, the problems in the existing systems were investigated and a new system in which the fishing method was adopted as the criterion of classification and the kinds of fishing gears were obtained by exchanging the word method into gear in the fishing methods classified newly for eliminating the problems was established. The new system to which the actual gears are arranged is as follows ; (1)Harvesting gear \circled1Plucking gears : Clamp, Tong, Wrench, etc. \circled2Sweeping gears : Push net, Coral sweep net, etc. \circled3Dredging gears : Hand dredge net, Boat dredge net, etc. (2)Sticking gears \circled1Shot sticking gears : Spear, Sharp plummet, Harpoon, etc. \circled2Pulled sticking gears : Gaff, Comb, Rake, Hook harrow, Jerking hook, etc. \circled3Left sticking gears : Rip - hook set line. (3)Angling gears \circled1Jerky angling gears (a)Single - jerky angling gears : Hand line, Pole line, etc. (b)Multiple - jerky angling gears : squid hook. \circled2Idly angling gears (a)Set angling gears : Set long line. (b)Drifted angling gears : Drift long line, Drift vertical line, etc. \circled3Dragged angling gears : Troll line. (4)Shelter gears : Eel tube, Webfoot - octopus pot, Octopus pot, etc. (5)Attracting gears : Fishing basket. (6)Cutoff gears : Wall, Screen net, Window net, etc. (7)Guiding gears \circled1Horizontally guiding gears : Triangular set net, Elliptic set net, Rectangular set net, Fish weir, etc. \circled2Vertically guiding gears : Pound net. \circled3Deeply guiding gears : Funnel net. (8)Receiving gears \circled1Jumping - fish receiving gears : Fish - receiving scoop net, Fish - receiving raft, etc. \circled2Drifting - fish receiving gears (a)Set drifting - fish receiving gears : Bamboo screen, Pillar stow net, Long stow net, etc. (b)Movable drifting - fish receiving gears : Stow net. (9)Bagging gears \circled1Drag - bagging gears (a)Bottom - drag bagging gears : Bottom otter trawl, Bottom beam trawl, Bottom pair trawl, etc. (b)Midwater - drag gagging gears : Midwater otter trawl, Midwater pair trawl, etc. (c)Surface - drag gagging gears : Anchovy drag net. \circled2Seine - bagging gears (a)Beach - seine bagging gears : Skimming scoop net, Beach seine, etc. (b)Boat - seine bagging gears : Boat seine, Danish seine, etc. \circled3Drive - bagging gears : Drive - in dustpan net, Inner drive - in net, etc. (10)Surrounding gears \circled1Incomplete surrounding gears : Lampara net, Ring net, etc. \circled2Complete surrounding gears : Purse seine, Round haul net, etc. (11)Covering gears \circled1Drop - type covering gears : Wooden cover, Lantern net, etc. \circled2Spread - type covering gears : Cast net. (12)Lifting gears \circled1Wait - lifting gears : Scoop net, Scrape net, etc. \circled2Gatherable lifting gears : Saury lift net, Anchovy lift net, etc. (13)Adherent gears \circled1Gilling gears (a)Set gilling gears : Bottom gill net, Floating gill net. (b)Drifted gilling gears : Drift gill net. (c)Encircled gilling gears : Encircled gill net. (d)Seine - gilling gears : Seining gill net. (e)Dragged gilling gears : Dragged gill net. \circled2Tangling gears (a)Set tangling gears : Double trammel net, Triple trammel net, etc. (b)Encircled tangling gears : Encircled tangle net. (c)Dragged tangling gears : Dragged tangle net. \circled3Restrainting gears (a)Drifted restrainting gears : Pocket net(Gen - type net). (b)Dragged restrainting gears : Dragged pocket net. (14)Sucking gears : Fish pumps.

• Journal of the Korean Society of Food Culture
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• v.37 no.3
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• pp.213-238
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• 2022

This study aims to investigate protein consumption market trends in Korea. Protein consumption was divided according to the protein source into meat, fishery, and plant-based protein. To accomplish the goal of this study, food purchase data from 525 households panels collected by the Rural Development Administration over the last 10 years were used. The results of the study showed an increase or decrease in protein consumption by protein type over the last 10 years, and a reason to explain this change has been suggested. Specifically, this study found a dramatic increase in the consumption of several proteins, including beef sirloin, beef tenderloin, seasoned beef & steak, pork belly, pork shoulder, pork neck, seasoned pork, pork cutlet, sweet and sour pork, canned ham, chicken drumstick, chicken breast, dak gangjeong, Chinese fried chili chicken, salmon, eel, abalone, squid, octopus, webfoot octopus, octopus minor, canned whelk, tofu, cold bean soup,and plant-based milk. Some items showed no increase in consumption (such as beef jerky, pork rib, sausage, bacon, whole raw chicken, cutlass fish, oyster, fish cake, crab stick, surimi sausage,and canned fishery), whereas a few items showed decreased consumption (e.g., mackerel, pollack, cod,and canned tuna)