• Journal of the Korean Society of Food Culture
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• v.18 no.3
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• pp.193-201
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• 2003

The purpose of this study was to investigate the effects of onion juice addition on the lipid oxidation of tuna spread. The tuna spread was stored at $4{\pm}1^{\circ}C$ for 49 days. The results of this study were as follows: Lipid oxidation in samples was measured by AV, POV and TBA value. AV and TBA value of the samples treated with 15% and 30% onion juice were lower than those treated with 5% and 45% onion juice. POV of samples treated with onion juice were lower than control group. Lightness of sample treated with onion juice was higher than control group. The score of overall quality in sensory evaluation was the highest in the sample treated with 15% onion juice.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.50 no.2
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• pp.176-184
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• 2014

Nowadays, consumption of fisheries products is increasing. There are several factors, one of which is a quantitative development through aquaculture. Another factor is an increase qualitative consumption of fish which require that fish be supplied alive. This requires a lot of technical effort to transport the live fish that have low survival rate (c.f. tuna and mackerel) in coastal waters and in the open sea. To develop a towing cage for transporting the live fish, model test in a circulate water channel and simulation by computer tool were carried out. In order to spread vertically, floats were attached at the upper part of the cage, and iron chains attached at the lower part of the cage. For horizontal spreading, kites were attached on the cage. The tension and spreading performance of the cage were measured. The result shows that the tension and reduction ratio of inside volume of the cage were tended to increase with increased towing speeds. The suitable operation condition in towing cage was 1.0 m/s towing speeds with vertical spreading force 8.7 kN, horizontal spreading force 5.6 kN; in this case the reduction ratio of inside volume of the cage was estimated as 25%.