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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
> Journal Vol & Issue
Korean Journal of Fisheries and Aquatic Sciences
Journal Basic Information
Journal DOI :
The Korean Society of Fisheries and Aquatic Science
Editor in Chief :
Volume & Issues
Volume 21, Issue 6 - Dec 1988
Volume 21, Issue 5 - Dec 1988
Volume 21, Issue 4 - Nov 1988
Volume 21, Issue 3 - Sep 1988
Volume 21, Issue 2 - May 1988
Volume 21, Issue 1 - Mar 1988
Selecting the target year
Vertical Temperature Profile in the Yellow Sea according to the Variations of Air Temperature
CHO Kyu-Dae ; CHO Kwang-Woo ;
Korean Journal of Fisheries and Aquatic Sciences, volume 21, issue 1, 1988, Pages 1~10
The vertical temperature profiles of the Yellow Sea in summer are investigated by means of the nine air temperature (AT) patterns which are classified with the AT of winter and summer. The sea surface temperature (SST) is high when the AT of summer is high, and vice versa. The gradient of thermocline in the offshore region is higher than that in the coastal region and is not always favorable with the AT patterns. The relation between sea bottom temperature (SBT) and the AT of winter is favorable when the SBT is averaged in the coastal and offshore stations. In addition, the SST of coastal stations is higher than that of offshore stations because of the strong mixing by the tidal current in the coastal region. The correlation between the AT and the SST of August is favorable (r=0.44-0.69), while the correlation between the AT of February and the SBT of August is not favorable except the stations, A2 (r=0.57) and B2 (r=0.61).
Drying and Shrinking Characteristics of Food 1. Shrinking Phenomena during Drying of Sea Tangle
CHO Duck-Jae ; HUR Jong-Hwa ; CHUNG Soo-Yeol ;
Korean Journal of Fisheries and Aquatic Sciences, volume 21, issue 1, 1988, Pages 11~15
Square slices of sea tangle was dried in constant condition of thickness (1.54mm), air temperature
, relative humidity
and air velocity (0.4m/s). The shrunk surface area and the shrinking rate were investigated. The results obtained are summarized as follows : 1) Comparing the shrinking of transverse section with that of vertical section, the transverse section was proceeded more double shrinkage than vertical section. 2) The shrunk surface area curve showed nearly a linear shrinkage up to 90min of drying time. 3) The shrinking rate was rapidly increased in first falling rate period, and was largest in the early period of second falling rate period.
Drying and Shrinking Characteristics of Food 2. Influencing Factors in Drying and Shrinking Characteristics of Sea Tange
CHO Duck-Jae ; HUR Jong-Hwa ; CHUNG Soo-Yeol ;
Korean Journal of Fisheries and Aquatic Sciences, volume 21, issue 1, 1988, Pages 16~20
Square slices of sea tangle was dried in hot air drier that could be controlled air temperature, relative humidity and air velocity. Under various drying conditions, drying and shrinking characteristics were investigated. 1) During drying sea, tangle, the constant rate period was nonexistant and the falling rate could be devided into a 2 periods, namely, a first falling rate period and a second falling rate period. 2) The tip part was proceeded more shrinkage than base part, and under drying condition of air temperature
, relative humidity
, air velocity 0.4m/s, when the moisture content was reduced to
, the shrinking ratio of tip part, middle part and base part were 57.5, 54.0 and
, respectively. 3) The drying shrinking and drying rate increased with decreasing relative humidity, but when the moisture content was reduced to
, the shrinking ratio increased with increasing relative humidity.
Studies on the Processing of Powdered Katsuobushi and Its Flavor Constituents 1. Processing Conditions of Powdered Katsuobushi and Its Taste Compounds
OH Kwang-Soo ; LEE Eung-Ho ;
Korean Journal of Fisheries and Aquatic Sciences, volume 21, issue 1, 1988, Pages 21~29
This study was carried out to develop the powdered Katsuobushi (a kind of boiled, smoked, and dried fish product which is used for seasoning soup as it is.) using skipjack as a natural flavoring substance. The processing conditions of the powdered Katsuobushi and the changes of taste compounds during processing of the products were examined. In preparation of the powdered Katsuobushl, frozen skipjack was thawed, beheaded, gutted, filleted and then sliced to 1cm of thickness. The silted meats were boiled in skipjack extract for 20 minutes, and then it was smoked for, 3 times to
moisture content at
for 8 hours. The smoked - dried meats were followed to be 50 mesh of particle size. The effect of slicing and boiling in skipjack meat extract on enhancing flavor and on preventing lipid oxidation of product during processing were observed. The moisture content and crude lipid content of the powdered Katsuobushi was in the range of 11 to
and 4.3 to
, respectively. The taste compounds of the product were nucleotides and their related compounds, 1135.8mg/100g ; free amino acid and related compounds, 2210.2mg/100g ; non-volatile organic acids, 1148.0mg/100g ; and total creatinine. 592.1mg/100g on dry basis, and small amount of betaine and TMAO. The major elements of mineral in the product were found to be K, Mg, Na, and Ca. The content of IMP was 542.0mg/100g, and major free amino acids were found to be histidine, anserine, taurine, carnosine and alanine of which occupied to
of total free amino acids. In non -volatile organic acids, major ones were lactic acid, succinic acid, pyroglutamic acid and
acid. From the results of the chemical experiments and sensory evaluation, we may conclude that the flavor of the product from present experiment is more desirable than that of conventional products although the processing time used were much shortened than that of conventional method, and it can be commercialized as a seasoning powder.
Dissolved Oxygen Budget in Floating Net Cage of Fish Farm at the Coastal Area -In case of yellow tail farm in Konli-Do-
KIM Yong Sool ;
Korean Journal of Fisheries and Aquatic Sciences, volume 21, issue 1, 1988, Pages 30~34
In roastal fish farms the farmers, especialy engaging in dealing with the floating cage culture, going to know about relationships between holding capacity and water quality in cage. Some of water quality managers and specialists studing physiological ecology understand that the key of water quality management concerned fish farming is budget of dissolved oxygen. This paper deals with oxygen budget in floating cage of the yellow tail farms at southern coastal area in Korea. The sampling station is located at Konli-Do fish farm near Chungmu, and the data is collected for 24 hours from 3:00 p.m. 8th September 1987. In result, the needed oxygen coming after the consumption by the rearing fish had been supplied with the tide current exchange, the sum of oxygen produced by phytoplankton photosynthesis and diffused from atmosphere are no more that
for the needs of sea water consumption included respiration of planktons and decomposition of organic matters. The optimum holding capacity of cage is possible to compute with the calculation of minimum diurnal water exchange rate
through net mesh of cage.
Occurrence and Survival Rate of the Larvae of Sea Mussel, Mytilus edulis
YOO Sung Kyoo ; KANG Kyoung Ho ; LEE Dong Yeub ;
Korean Journal of Fisheries and Aquatic Sciences, volume 21, issue 1, 1988, Pages 35~41
In order to set up a predictive model for effective spat collection of sea mussel Mytilus edulis , the survival rate and time required at each developmental stage of drifting larvae were surveyed during the period from March 14 to July 20 in 1987 at the Naesan Ri, Jinhae Bay, the southern part of Korea. The advent of D - shape larvae ca.
um long had three peaks in that area: April 15, May 13 and June 7. Umbo shape larvae ca.
and full grown larvae ca.
long also showed three peaks: April 27. May 24 and June 20 for the former, and May 10, June 5 and June 30 for the latter. Eleven to thirteen days were required for D - shape larvae to develop to umbo - shape larvae. The instantaneous death rate was 0.1300 and the daily survival rate 0.8781 at this intermorphological stage. The turnover time of umbo to full grown larvae varied from ten to thirteen days with a instantaneous death rate of 0.1520, daily survival rate of 0.8590, and mean survival rate of
. Twenty - three to twenty - five days were required for each group of the D - shape larvae to reach a full grown stage, and their mean survival rate was
during this developmental period.
Studies on the Processing and Utilization of Seaweeds - Studies on the Processing of Sea Mustard Jam-
CHA Yong-Jun ; LEE Eung-Ho ; PARK Du-Cheon ;
Korean Journal of Fisheries and Aquatic Sciences, volume 21, issue 1, 1988, Pages 42~49
In order to utilize sea mustard, Undaria pinnatifida, effectively. sea mustard jam was prepared by use of physical properties of polysaccharides, mainly alginic acid and then its chemical composition, nutritive qualifies and the stability of pigments were examined. Suitable processing condition for sea mustard jam was as fellows : as the first stage, fresh sea mustard was scalded for 20 sec at
and dried sea mustard was dipped for 20 min in cold water for rehydration, then both sea mustards were treated by draining and chopping. Next, after adding 4 fold of
solution to weight of chopped sea mustards, the mixed solutions were agitated for 15 min at
, and gelated sea mustards were filterated by pressing. Flow characteristics of those sea mustard jam were regarded mixed type having pseudoplastic type and yield stress. Judging from sensory evaluation, adding
of citric acid and
of powder of roasted soybean to sea mustard jam were suitable for enhancing taste and flavor of product. Chemical composition of products were scarcely changed throughtout processing. Jam processed by fresh sea mustard was better than dried one in contents of chlorophyll and total carotenoid pigments. In fatty acid composition, polyenoic acids of
were held high contents as known to have lowering function of cholesterol contents. It was presumed that dominant contents in free amino acids such as lysine, alanine, glutamic acid and organic acids such as citric acid, oxalic acid,
acid, lactic acid and succinic acid held important role for the flavor of sea mustard jam.
Investigation of marine bacteria for the food of Tigriopus japonicus Mori(Harpacticoida)
Lee Won-Jae ; TAGA Nobuo ;
Korean Journal of Fisheries and Aquatic Sciences, volume 21, issue 1, 1988, Pages 50~56
In order to fine some proper bacterial food for Tigriopus japoncus, bacterial flora of the tide pool inhabited by the copepod has been isolated and tested as bacterial food. Food effect and optimum density of the bacteria in terms of survival rate of the copepod was measured in the larval and the adult stages. Among the 264 strains of isolated bacteria, Acinetobacter spp. Moraxella, spp., Flavobacterium spp. and Pseudomonas spp. were certified as effective food for the copepod. According to the experimental results, Acinetobacter spp. AG-3 was the most effective food for all the stages from nauplius to adult, while Moraxella spp. and Flavobacterium spp. were effective for copepodite stage, and Pseudomonas spp. for the adult stage only. The optimum density of bacteria for the food was about
, which was the same average density of bacteria in the tide pool.
Studies on the Processing Conditions and the Taste Compounds of the Sardine Sauce Extracts
LEE Eung-Ho ; JEE Seung-Kil ; AHN Chang-Bum ; KIM Jin-Soo ;
Korean Journal of Fisheries and Aquatic Sciences, volume 21, issue 1, 1988, Pages 57~66
As a method of utilization of sardine, the processing conditions of the sardine sauce extracts and the taste compounds of products were investigated. To prepare the sardine sauce extracts, chopped sardine was mixed with
, onion powder,
red pepper powder, loft koji and
water, and then hydrolyzed under different conditions of hydrolysis. The optimum conditions for hydrolysis were
, 6 hours, pH 6.5-7.0. After hydrolysis, the hydrolysates were heated at
for 20 minutes with
soybean protein isolate for inactivation of enzymes and improvement of bitter taste of the hydrolysates. Finally,
salt was added to develop the characteristic taste of sauce extracts. The major taste compounds of the products were free amino acids, non-volatile organic acids and nucleotides and their related compounds. The major free amino acids in the products were arginine, histidine, lysine, glutamic acid, phenylalanine, leucine and alanine. The contents of these free amino acids were in the range of
of the total free amino acids of products. The major non-volatile organic acids ill the products were lactic acid and
acid which occupied more than
of total non-volatile organic acids. The contents of free amino acids, non-volatile organic acids and nucleotides and their related compounds were not changed during storage. Total creatinine, betaine and TMAO were seemed to act an auxiliary role in taste of the products. Judging from the results of chemical experiments and sensory evaluation, the product prepared with koji and soybean protein isolate was excellent as seasoning materials.