• 한국식품조리과학회지
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• 제12권3호
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• pp.361-366
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• 1996

Acceptable fish noodles of better nutritional and sensory values than conventional noodle made only wheat flour were prepared by mixing wheat flour and ground tile fish (Branchioste gus japonicus). In oder to mask a distinctive fish odor, various herbs and spices, such as ginger (Zingiber officinale), curry (Chalcas koenigii), nutmeg (Myristica Pagrans), garlic (Ailium sativum), black pepper (Piper nigrum), lemon (Cirtus limon) or sodachi (Citrus sudachi) were added to the basic tile fish noodle. Also, for the purpose of enhancing eating qual ify and nutritional value of basic noodle were combined some agricultural or fishery products of Cheju island, citrus fruits; danyooja (Citrus danyooga), hagul (C. natfudaidai), medical plants; angelica utilis (Angelica keiskei), ginseng (Panax ginseng), cactus (Opuntia dillenii), vegetable; carrot (Daucus carota), dropwort (Oenanthe jnvanica), seaweeds; fusiforme (Hizkia fusiforme), gulfweed (Sargaceae hlvelium). The optimal mixing ratio for preparing the basic tile fish noodle amounted to ground tile fish 135 g: tile fish stock 139 $m\ell$: wheat flour 450 g: salts 10 g. The mixture of curry powder (2.5 g) and nutmeg powder (2.5 g) was proved to be the most effective combinations for masking unfavorable fish odor. The optimal amounts of materials to be added to the prepared basic noodle were 25 g citrus zest and 80m1 citrus juice for citrus fruits noodles, and ca. 140 g puree for noodles from medical plants, vegetables and seaweeds, respectively. The preference score obtained from consumer preference test, on a 9-point scales, were in oder of i) danyooja > carrot, angelica, ginseng > fusiforme, ii) hagul > dropwort, cactus > gulfweed. The shelf-life of tile fish noodle based on bacterial counting was estimated to be 7-days at 5$^{\circ}C$.

• 수산경영론집
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• 제12권2호
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• pp.61-71
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• 1981

This essay examines the marketing of Fishermen's Cooperative in Korea, and in particular considers the marketing channel of fisheries products, No company can perform by itself all the activities involved in the production and distribution of its products and services to its final markets. It must work with other firm to get the job done. Thus marketing channel firms of the fisheries products include primarily the Fishermen's Cooperative the licensed dealers and tile merchant middlemen, The goal of marketing is in matching of segments of supply and demand. Every producer seeks to the link the marketing channel firms that will help it accomplish its objective best. Therefore this study surveys the three types of marketing channels through tile central market That. is, they are a marketing channel through the terminal market, a marketing channel through the fishermen's cooperative terminal market, and a marketing channel through the private fish market. Consequently the Fishermen's Cooperative can choose to improve in any of tile marketing channel as follows: \circled1 The Fishermen's Cooperative is nominated wholesaler in the terminal market. \circled2 It is abolished to sell by double auction in the production district terminal market and the consuming city terminal market of Fishermen's Coopertive. \circled3 The steady wholesalers in private fish market are entitled to the licensed dealers. \circled4 The Fishermen's Cooperative sponsored voluntary chains join with retailer, supermarkets, consumers' society. Therefore the study of marketing channel of fisheries products can appropriately referred to satisfying needs and wants through exchange process.

• 수산경영론집
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• 제17권1호
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• pp.41-76
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• 1986

The northeastern Pacific and eastern Bering Sea supports large and divers finfish and shellfish compelxes. The North Pacific fishing grounds are largest fish production total 30.89 percent of the world in 1983. Recent action by the around countries extending their fisheies jurisdiction to 200 mile has provided a new environment. The new approch to fisheries management has resulted in an arormous expansion in tile demand for scientific information. These are no longer limited to biological concerns. Emphasis has been focused recently on the need to understand the economic, social, politics and philosophy characteristics of a fishing and how they will be affected by management decisions. The horizontal management and portfolio management for fisheries has increased interest in complex biological models and the coupling of these models with economic, politics and phyisophy components. Successful completion of this task will require and expanded understanding of oceanographic, biological, economic, social, politics and philosophic process associated with fisheries. Particular attention should be devoted to acquiring information an data processing for Korean trawl fishery, stock assessment in the areas. The need for international collaboration in management must be stressed. Some northeast Pacific and eastern Bering Sea fish stock migrate over long distances and political boundaries. Further, nearly all the fish stocks are harvested by several nations. The features require cooperation and coordination of research activities. The horizontal management will be made a way these activities for the around countries in the sea. Strongly, tile proposed again, Pacific International Council for Exploration of the Seas, PICES will interest between all users of the area's fisheries.

• 한국식품조리과학회지
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• 제12권3호
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• pp.331-338
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• 1996

The main aim of this study was to develop carrot soups with fishery products, which is improved from traditional gruel of Cheju island. For this the optimal procedure and ingredient mixing ratio for making basic carrot soup was determined through the instrumental measurement, the sensory evaluation and the nutrient analysis, and then the carrot-fishery soups were prepared by mixing the fishery products from Cheju island. The results were as follows: The optimal procedure for making basic carrot soup was to saute the sliced carrots and soaked rices with the sesame oil for 5 min, add the water, bring to a boil for 6 min, simmer for 15 min, then puree the soup. The optimal ingredient mixing ratio in the basic carrot soup was carrot 300 g: rice 45 g: water 900 $m\ell$: sesame oil 15 $m\ell$: salt 5 g. For preparing carrot-fishery soups were the optimal fishery products mixing ratio i) 30% tile fish or crab, ii) prawn, abalone, top shell, or ear shell 20%, iii) sea urchin 15%, iv) fusiform or gulf weed 5％. The order of sensory evaluation scores, on a 5-point scale, were sea urchin, crab > top shell, tile fish > abalone, ear shell > prawn > coral fish > fusiform, gulf weed. Nutrient composition analysis showed that vitamin A was 5 times higher in carrot soup than in pumpkin soup. Sensory evaluation scores show that carrot soup was prepared to pumpkin soup. A portion (200 g) of the soup would provide 144% of the recommended daily allowance of vitamin A. The results of this work indicate that an acceptable carrot-fishery soups of better nutritional and sensory values than pumpkin soup can be prepared.

• Journal of Nutrition and Health
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• 제30권4호
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• pp.386-393
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• 1997

This experiment was performed to investigate the effect of different dietary lipids on the risk factors of coronary vascular disease(CVD) in ovariectomized rats. female rats of Sprague-Dawley stram were divided into sham-operated(sham) and ovariectomized(ovx) groups and then each group was divided into a beef fallow group, a soy bean oil group and a fish oil group. After 16 weeks of feeding on experimental diets, animals were sacrificed and blood, liver, kidney and perirenal fat pad were obtained. Food intake and weight gain of fish oil group were significantly lower than other dietary lipid groups. food intake and weight gain tended to be higher in ovx groups than in sham groups. The weight Index(g/100g body weight) of liver and kidney was higher in the fish oil group than the other groups and weight index was lower in ovx groups compared to sham groups. The weight of the perirenal fat pad was the highest in the beef tallow group and the lowest in the fish oil group. The fish oil group showed the lowest total cholesterol(TC) and triglyceride (TG) levels in serum. Serum TG levels were lower in all ovx groups than in sham groups, but serum TC levels were not influenced by ovariectomy. fatty acid composition of serum reflects the recent dietary Intake of fat. Linoleic acid content was tile highest in soy bean oil group and eicosapentaenoic acid(EPA) and docosahexaenoic acid(DHA) contents were the highest in fish oil group. fatty acid composition of adipose tissue, especially EPA and DHA contents in perirenal fat pad, was highest in the fish oil group. Saturated fatty acid(SFA) and monounsaturated fatty acid(MUFA) in serum and adipose tissue did not reflect fatty acid intake. The activities of glucose-6-phosphate dehydrogenase, a lipogenic enzyme, in the blood of the beef tallow and soybean oil groups showed the tendency to be high and that of the fish oil group to be low in ovx. Carnitine acetyltransferase, a lipolytic enzyme, showed the highest activity in the liver of the fish oil group and was least active in the soy bean oil group.

• 한국수산과학회지
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• 제20권6호
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• pp.573-581
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• 1987

어육연제품은 최근 그 생산량이 급증하고 있으나 AF-2 등 식품방부제의 사용이 전면 금지됨에 따라 재래식 방법으로 만든 어묵은 유통상 상당한 어려움을 겪고 있다. 이를 결정하기 위한 방안의 하나로 영양적 및 관능적인 품질의 저하를 최소화하되 저장 수명이 길면서 상온유통이 가능한 제품생산을 위한 고온열처리조건을 밝히고자 하였다. 즉 열처리시간은 $F_o$-값 6을 기준으로 하고 레토르트파우치 튀김어묵의 크기와 열처리온도를 달리 하였을 때의 품질을 검토하였다. 젤리강도와 경도는 열처리온도가 높을수록 컸으며 보수력과 강성은 차이가 없었다. 젤리강도, 경도, 명도 및 in vitro 단백질소화율은 전 제품에서 모두 직경이 12mm인 것을 $124^{\circ}C$에서 ?처리한 것이 가장 좋았다. 그러나 관능검사 결과는 $124^{\circ}C$에서 열처리 16mm의 것이 12mm의 그것보다 더 높은 점수를 나타내었다. 저장 40일까지 전 제품의 젤리강도는 증가하였다. 그러나 70일 저장하였을 때는 직경이 12mm인 것만 증가하고 23mm 이상의 것들은 대체로 크게 감소하였다. 저장중 직경이 23mm 이상의 제품은 약간씩 그리고 직경이 16mm 이상인 것은 크게 그 경도가 증가하였다. 전 제품에서 16mm 이상인 것은 크게 그 경도가 증가하였다. 전 제품에서 보수력, 강성 그리고 색조는 전 저장기간을 통하여 큰 변화가 없었다. 이상의 결과로 레토르트파우치 튀김어묵을 제조할 때 직경이 16mm 혹은 그 이상의 것은 고온단시간열처리로 품질저하를 최소화할 수 있다는 결론을 얻었다.

• 한국수산과학회지
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• 제12권2호
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• pp.79-86
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• 1979

빛이 어류의 행동에 미치는 영향을 조사하기 위하여 잉어, Cyprinus carpio에 광척극을 가한 실험을 낮과 밤에 각각 실시한 결과를 요약하면 다음과 같다. 1. 잉어의 분포율은 본 실험에 사용한 제한된 수조내에서 U자형과 거의 같은 구간분포경향을 보였다. 2. 빛의 세기가 어떤 적정치보다 더 강하거나 약할 때 어류가 광원으로부터 멀리 떨어진 곳에 모였기 때문에 잉어의 적정수중조도가 발견되었다. 3. 수중조도에 대한 집어율곡선의 최대치로부터 잉어의 집어율이 낮과 밤에 차이가 있었다. 4. 잉어의 집어율이 최대인 평균수중조도는 낮에 $3.813lux(2.99\~4.761\;lux)$였고, 밤에는 $6.292lux(5.0\~7.89\;lux)$였다. 5. 잉어의 집어율은 반사집어율과 평형집어율의 두가지 형태로 나타났다. 6. 반사집어율은 광원을 점등한 직후에 나타났으며, 시간에 따라 변화를 보였고, 평형집어율은 거의 균일하였다.

• 수산해양기술연구
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• 제31권3호
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• pp.240-246
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• 1995

옥돔의 조획 기구를 알아내고, 낚시를 개량하기 위해서 수조 중에서 옥돔의 연승어구에 대해 반응 행동을 비디오 카메라로 관찰 조사하였다. 옥돔은 물살을 거슬르면서 해저 위를 천천히 유영하며 미끼에 접근하였고, 미끼를 물때에는 불완전하게 무는 경우가 많았으며, 미끼를 문 후에는 천천히 뒤로 유영하면서 아릿줄이 당겨지면 미끼를 내뱉는 등의 완만하고 주의 깊은 행동을 보였다. 대부분의 조획은 미끼를 깊이 삼킨 후에 옥돔이 Rush 또는 Jerk 행동을 할 때 되었고, 조획과 관계 깊은 행동연쇄는 Chewing$\longrightarrow$Jerk 또는 Chewing$\longrightarrow$Rush였다. 현장시험에서 채가 긴 낚시가 조획성능이 매우 낮았고, 채가 짧은 낚시에는 조획성능도 양호하고 조획된 부위가 깊었던 것을 고려하면 옥돔은 낚시를 깊이 삼켜야만 조획이 가능하므로 조획성능만을 생각하면 낚시의 형상은 낚시 채가 짧으며 끝이 안으로 굽어 있는 형상이 적합하다. 본 연구에서 제안하는 낚시 형은 조획성능을 위한 조건을 만족하면서도 기계화 조업도 가능한 절충형의 구조이다.

• 수산경영론집
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• 제48권4호
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• pp.67-81
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• 2017

The aims of this study is to analyze the purchasing behavior of customers purchasing seafood using internet shopping mall based on the sales data of Suhyup Shopping Mall in 2016. The research shows three facts. First, 46.1% of those customers marine products in Suhyup Shopping Mall are purchasing less than 2 times a year and 62.7% of them are purchasing less than 5 times a year. Seconds, The amount of purchases of marine products using Suhyup Shopping Mall is very small. The proportion of purchasers with less than ￦100,000 per year is 48.5%, and the proportion of customers with annual purchases of less than ￦300,000 is 68.2%. Last, Relatively strong items were found by region and age. Abortion was a relatively strong item in the 20s, and In the 30s, the aquatic product set was a relatively strong item. In the 60s are seashells / scallops / shellfish and other fish, 70s are dried yellow croaker, abalone, tile fish and other fish. In the 60s and 70s, the other fishes showed strong relative strengths in terms of quantity and amount. But There were no relatively strong items due to regional differences according to the metropolitan area and nonmetropolitan area.

• 한국수산과학회지
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• 제27권5호
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• pp.454-461
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• 1994

This studies was carried out in order to investigate the browning reaction of lipid originated compound with nitrogenous compound in dried conger eel. The major fatty acids were $C_{16:0},\;C_{16:1},\;C_{18:1},\;C_{20:5}\;and\;C_{22:6}$. The nonpolar lipid contained the highest percentage of $C_{16:0}$, while the polar lipid contained the highest percentage of $C_{22:6}$. The browning reaction there was a rapidly developed with the beginning of the decline in carbonyl value and remarkable decrease in polyunsaturated fatty acids such as $C_{20:5},\;C_{22:5},\;C_{22:6}$ compared with the other fatty acid, in the water soluble fraction of the browning product obtained from tile fish was detected some antioxidation activity but in the lipid soluble fraction which covers most of the browning reactions in the fish meat antioxidation activity was not detected. In the test of conger eel oil, the phosphatidylcholine was largest in quantity and browning products provided in this experiment showed very low reducing activity.