This study analyzed annual catch trend during 45 years and monthly catch of the least 10 years (2005∼2014) for chub mackerel caught in the Korean coastal waters. To determine fishing status of chub mackerel, fork length measurements were conducted at least twice every week for 100 individuals randomly selected at the Busan Cooperative Fish Market from January of 2012 to December of 2014; and biological characteristics and proximate composition (moisture, protein, fat, ash) were analyzed by length class (I∼IV) on a monthly basis from January to December of 2014. Monthly catch trend showed low level below 5,000 mt from February to July, whereas high level above 15,000 mt from October to December. For the period between 2012 and 2014, annual average catch proportion of juvenile were relatively high at 68.1%, 53.1% and 53.2% from January to April, before spawning season, while those were low at 21.5%, 20.7% and 29.12% from June to November. As for the change in the proximate composition per 100 g of muscle, protein and ash did not change much by seasons and length class, whereas fat and moisture contents showed large fluctuations and complementary relationship between the two factors. Regardless of length class, monthly average fat content, containing Omega-3, showed the lowest at 7.18 g in April and highest at 19.27 g in December, which exhibited 2.6 times difference from one another. Regardless of fishing seasons, fat content by length class were 19.06 g for the class I and 6.43 g for the class IV, which showed three times difference. Fat contents of the class I were high at 26.97 g and 27.19 g in November and December, while low at 8.37 g and 9.99 g in April and May. Especially, fat contents from January to May were 5.0 g, which was the lowest. Therefore, it is expected that consumer could indirectly contribute fisheries management through their understanding and wise consumption based on fishing status and fluctuation of proximate composition.

1999년 2월부터 2000년 11월까지 남해안의 패류양식장에서 채취한 굴(Crassostrea gigas), 진주담치(Mytilus edulis), 바지락(Scapharca broughtonii) 및 피조개(Ruditapes philippinarum)의 수은, 카드뮴, 납 및 크롬 등 중금속 함량을 정량하고 굴과 진주담치가의 중금속 함량을 비교하였다. 남해안 11개소의패류 양식장에서 채취한 굴의 중금속 함량은 평균치로 수은이 0.008㎍/g, 카드뮴이 0.519㎍/g, 납이 0.220㎍/g 그리고 크롬이 0.153㎍/g이었고, 12개소에서 채취한 진주담치의 함량은 각각 0.008, 0.257, 0.214 및 0.178㎍/g이었다. 전남 고흥군 나로도 연안에서 채취한 바지락의 중금속 함량은 평균치로 수은이 0.009㎍/g, 카드뮴이 0.232㎍/g, 납이 0.107㎍/g 그리고 크롬이 0.364㎍/g이었고, 경남 남해 강진만에서 채취한 피조개의 함량은 각각 0.007, 0.559, 0.149 및 0.116㎍/g이었다. 굴, 진주담치, 바지락 및 피조개에서 검출된 중금속의 함량은 최고치인 경우에 있어서도 우리나라의 해산 패류 중 중금속 허용기준치 및 미국의 패류에서의 중금속 농도 권고치를 초과하지 않았다. 동일한 지역에서 같은 시기에 채취한 굴과 진주담치는 수은의 함량은 거의 차이가 없었으나 카드뮴은 굴이 진주담치보다 약 2배의 축적율을 나타내어 품종에 따른 차이가 뚜렷하였다.

Studies were conducted on the preparation methods of strawberry jam. Strawberry was homogenized and centrifuged to serum-pulp portion. Concentration of strawberry serum was carried out at 55∼58℃ under pressure of 30∼60 mmHg. Strawberry jam bases were mixed throughly and stuffed in retortable pouch. The pouch was sterilized to make a new strawberry jam. The characteristics of new type jam was analyized gas chromatographic profile, and sensory evaluations.