The purpose of this study was to investigate the possibility of the use of enzymatically hydrolyzed anchovy protein (eHAP) to enhancing of salty taste in dried pollack soup and mungbean sprout when it was applied in cooking. The salty taste enhancing effect was evaluated by comparing the dried pollack soup samples with eHAP added and the control sample containing 0.6% NaCl, and the result showed that the salty taste enhancing effect was 15%, 25%, 42%, and 46% in the samples with 0.1%, 0.5%, 1.0%, and 1.5% eHAP added, respectively. The overall acceptability was decreased as the eHAP addition was increased. In case of a bean sprout containing 0.7% NaCl, the salty taste enhancing effect was 29%, 18%, 16%, and 31% in the 0.1%, 0.5%, 1.0%, and 1.5% eHAP added, respectively. The lightness and yellowness were decreased as the eHAP addition was increased in both the dried pollack soup and the bean sprout. The pH of the dried pollack soup was decreased but the pH of the bean sprout dish was increased as the addition of eHAP was increased. The application of eHAP to food showed a significant salty taste enhancing effect, but the effect was dependent on the type of foods.

The reduction of the content of sodium chloride in noodle was studied to prevent the problems related to excessive sodium intake, such as high blood pressure and cardiovascular diseases. This study investigated the effect of hydrolyzed anchovy products (HAP) on the salty taste of cooked noodle. The experiment was set up to determine the general properties of dough in dried and cooked noodles, with a sensory test used while increasing the concentration of HAP at same salt contents. There was no significant difference in water binding capacity, solubility, swelling power, lightness, and cooking properties. The redness, yellowness, and hardness were increased upon increasing the contents of HAP. From the sensory evaluation, cooked noodle with added HAP had a high score in appearance, color, texture, and flavor. Moreover, 50% and 75% HAP showed higher values than the control item in saltiness, preference of saltiness, and overall acceptance. Consequently, the HAP could have an effect on dried noodles or cooked noodles as a salty taste enhancer without changing the noodle’s properties.

High pressure and enzymatic hydrolysis was applied to anchovy in order to produce a natural seasoning salt enhancer. The purpose of this study is to investigate the relationship between the sensory characteristics and protein concentration of enzymatic hydrolysates with anchovy. According to the results of QDA, 24 attribute descriptors were developed. Based on the flavor profile, the strengths of most tastes, except sourness, color flavor, and odor were evaluated before activated carbon treatment. Principal components analysis (PCA) was performed to summarize the relationship between attributes and samples. The result of PCA was F1 72.13% and F2 22.01%, having explained 94.13% in total variability, as F1 was shown according to the correlation about activated carbon treatment before or after samples. The characteristics of color, flavor/odor, and saltiness or bitter taste had higher correlation before activated carbon treatment samples. Also, F2 was shown to have no correlation to the samples.

Acoustic surveys using a scientific echosounder and trawl surveys were concurrently carried out in between Geoje and Tongyeong of the South Sea by season. The anchovy schools were identified by trawling in each station and used for frequency response analysis. Frequency responses of anchovy schools by season and species composition ratio were examined using multi-frequencies (18, 38, 70, 120 and 200 kHz). The frequency response r(f), is one of the acoustic characteristics which means the volume back-scattering strength ratio between a reference frequency and other frequencies. In spring, the r(f) of anchovy schools decreased with increased frequency, with the exception of 120kHz. While, in winter, the r(f) continuously decreased inversely proportional to the increase in frequency. Frequency response of anchovy schools presented a distinctive difference between spring and winter, however it did not different in spife of different species composition ratios in schools.

Proteolytic enzymes were screened to obtain anchovy protein hydrolysates (APH) with low-bitterness under pressurization. First, the residual proteolytic activity (%) and SDS-PAGE of commercially available food-grade protease (Alcalase® 2.4 L, FlavourzymeTM 500 MG, Neutrase®, ProtamexTM) and mixed enzyme (ME, Alcalase® : FlavourzymeTM = 1 : 5) after treatments of ambient pressure and 100 MPa at 50oC were investigated. The proteolytic activity of enzymes was still largely retained after pressure treatment. The SDS-PAGE on tested enzymes showed that the electrophoretic mobility maps (EMMs) after pressure treatment were similar to those at ambient pressure. With these results, it seemed that tested enzymes were stable at 100 MPa and 50oC. Raw anchovy hydrolyzed with various protease at 50oC under ambient pressure and 100 MPa for 1, 2, 6, 12, and 24 h. The degree of hydrolysis (DH, %) of prepared APHs at 100 MPa was increased, which suggests that the medium pressure treatment accelerates protein hydrolysis. The APH by ME exhibited the best suitable characteristics, which had a relatively higher DH (36.2±1.8- 57.5±2.8), a high content of oligopeptides with a molecular mass lower than 1,100 Da, mildly bitter taste as the bitterness value was lower than that of 0.2 g/L tea alkaloid, and the lowest contents of tryptophan. Thus, ME was selected to obtain APH with low-bitterness under pressurization.

The overconsumption of dietary salt is recognized to play a negative effect on human health such as increasing blood pressure. The purpose of this study is to investigate the effect of hydrolyzed anchovy products (HAP) on the salty taste of dried noodle. The physicochemical properties and sensory test of dried noodle were determined at different concentrations of HAP. The lightness of the noodle samples was decreased with increasing levels of HAP whereas their redness and yellowness were increased. There were no significant changes in hardness and texture properties by HAP concentration, compared to those of the control. From the sensory evaluation, the 25% and 50% HAP samples showed a high score on saltiness, preferredness, and overall taste acceptability. Consequently, the HAP could be utilized in dried noodles or cooked noodles as a salt enhancer without significantly altering the charateristics of noodles.

The multi-frequency characteristics of anchovy schools were investigated using six acoustic lines collected at 38 and 120 kHz while a primary trawl survey was conducted from 14 April and 18 April of 2014 in off the coast of Tongyeong and Geo–je. Here, the frequency characteristics mean ΔMVBS that is the difference of Mean Volume Backscattering Strength at two frequencies. To use the characteristics effectively, the optimal cell size (10×2 m) was determined by examining several different cell sizes in consideration with the shapes of fish schools and the ΔMVBS pattern. By examining 6 histograms of ΔMVBS, afternoon groups were occupied more in the ΔMVBS range of –6~–4 dB than that of –4~–2 dB, comparing to morning groups. The ΔMVBS range of the morning groups was between –16.9 dB and 11.6 dB, and that of the afternoon groups –16.7 dB and 13.0 dB. The average and standard deviation were –3.9±3.6 dB in the morning and –4.1±3.4 dB in the afternoon, suggesting that morning groups were 2 dB higher than afternoon groups. The ΔMVBS range of all anchovy schools regardless of morning and afternoon was between –16.9 dB and 13.0 dB, their average ΔMVBS was –4.1±3.5 dB. The characteristics can support to identify anchovy species in the waters where multiple fish species are distributed. It is hoped that this study presents the availability and benefit of acoustic data from a primary trawl survey.

Failure of the functions involved in ingestion leads to, not only loss of enjoyment of eating, but also protein-energy malnutrition. Dysmasesis and difficulty of swallowing occurs in various diseases, but aging is a major cause. In the aging society, the proportion of elderly people with dysmasesis and difficulty of swallowing is expected to increase rapidly. Developing foods for the elderly that are easy to chew and swallow is thus required. This study was conducted to develop easily chewable and swallowable foods for the elderly who can crush foods and ingest with their own tongues, but occasionally have difficulty in drinking fluids such as water and tea. Various foods for the elderly with chewing and swallowing difficulties were used for sensory assessment. The sensory panel consisted of 10 dietitians (10 women) in nursing care facilities. The sensory optimal composite recipes were determined by central composite design (CCD). The sensory measurements were significantly different in saltiness (p<0.05), sweetness (p<0.05), and overall quality (p<0.05). The optimum formulation of stir fried anchovy calculated by numerical and graphical methods was 3.74 g of soy sauces and 30.17 g of oligo-saccharides. Stir fried anchovy had a moisture content, hardness and adhesiveness of 76.52%, 2.10, and －1.57, respectively.

Anchovy (Engraulis japonicus) is one of the most important species in the South Sea of South Korea. In order to estimate the biomass of anchovy, acoustic surveys, concurrently with trawling, were conducted in April, July, and September of 2013 and February of 2014 off the coast of Tongyeong and Yeosu. However, anchovies were found only during spring (April) and winter (February) surveys. To display only anchovy species confirmed by trawls on empty spaced echograms, virtual echograms were created. Three target strength (TS) values of anchovy were used: TS_z = 20 log L – (20/3) log (1+z/10) – 67.6 (Zhao et al.), TS_y =20 log L – 72.9 (Yoon et al.), TS_f = 20 log L – 71.9 (Foote). For anchovy schools combined with other species e.g., hairtail, squid, and Korean pomfret, their TS values were used to calculate an average TS. As a result, the anchovy biomass in the winter survey was approximately 75,000 tons (TS_z), 90,000 tons (TS_f), 114,000 tons (TS_y), respectively. The biomass in spring was 9,000 tons (TS_z), 9,200 tons (TS_f), 10,000 tons (TS_y). The sampling variance of spring was 70% and of winter was 30%. In order to manage anchovy resource sustainably, larvae and adult anchovy should be separately surveyed, the optimal area, date, and time for acoustic survey should be investigated, and the biomass survey should be done for relatively long and regular base.

Morphological and positional characteristics of anchovy aggregations, confirmed by trawling, were examined in two locations of the southern part of theWest Sea (T1) and the western side of South Sea (T11) of South Korea. Morphological characteristics (mean length, height and area) of the anchovy aggregations at T1 were smaller than those at T11, however the positional characteristics (distributional depth and bottom depth) of the aggregations at T1 were larger than those at T11. Diverse dataset such as the ship’s cruise track, the cruse map, and interpolated three-dimensional-like water temperature were visualized in multiple dimensions. For a comprehensive understanding of the anchovy aggregations within their surrounding circumstances, the interpolated water temperature transferred to the location of anchovy aggregations at both stations were visualized based on geospatial information. Using quantitative investigation, the overall range of change in water temperature and salinity of anchovy aggregations at stations was considerably small. However, the water temperature and salinity of anchovy aggregations at T11 were somewhat higher than those at T1.

멸치는 한국 남해에서 가장 많이 어획되는 어류이며, 상업적으로도 중요한 수산 자원 중 하나로써, 이 연구는 한국 남해에 서식하는 멸치의 지역별, 계절별 먹이생물의 차이를 통해 멸치의 주 먹이생물과 섭이 생태를 알고, 이를 통해 멸치의 생태학적 위치의 중요성에 대해 살펴보고자 한다. 2011년 7월부터 2012년 2월까지 한국 남해의 통영, 진도 그리고 여수에서 채집된 멸치의 먹이 생물 분석과 멸치가 채집된 해역에서의 동물플랑크톤군집 구조를 분석하였다. 조사된 멸치의 먹이생물은 조사 해역과 시기에 따라 차이가 나타났다. 여수와 진도에서 7월에 출현한 멸치의 먹이생물은 따개비 유생의 cyprid기(>35%)와 요각류인 Calanus sinicus (>22%)가 우점하여 나타난 반면, 통영에서는 소형 요각류인 Paracalanus parvus s.l. (41%)와 Corycaeus affinis (22%)가 우점하여 나타났다. 같은 조사기간 동안 각 해역에서 출현한 동물플랑크톤은 여수에서 지각류인 Evadne tergestina (39%), 진도에서 Paracalanus parvus s.l. (28%)와 통영에서 Evadne tergestina (14%)가 우점하여 나타났다. 계절에 따라 살펴보면, 하계에 우점한 먹이생물은 따개비 유생과 요각류였고, 추계에는 식물플랑크톤과 요각류 Pseudodiaptomus marinus, 동계에는 Paracalanus parvus s.l.와 냉수성 요각류인 Centropages abdominalis가 가장 우점하는 먹이생물로 출현하였다. 계절에 따라 채집된 멸치의 먹이생물 선택성은 하계에 조사해역에서 우점한 지각류인 Evadne tergestina (39%)보다 작게 출현한 Calanus sinicus (3%)의 선택성이 높았고, 추계와 동계에 조사해역에서 우점종이었던 Paracalanus parvus s.l. (30%, 21%)보다 각각 Pseudodiaptomus marinus (0.5%) and Centropages abdominalis (0.9%)를 높게 선택하였다. 한국 남해의 멸치는 서식하고 있는 지역에 따른 동물플랑크톤의 군집 구조의 차이에 따라 먹이생물의 선택성이 달라졌다. 또한, 계절에 따른 플랑크톤의 군집 구조에 따라 먹이생물의 종류와 섭이 형태가 달라졌다. 한국 남해의 멸치는 식물플랑크톤과 동물플랑크톤을 모두 섭이하면서 높은 적응력과 먹이생물에 유연성을 보였다. 이러한 멸치의 먹이 생물 섭이 방식은 공간적 또는 계절적으로 많은 변동이 일어나는 한국 남해 연안 해역에서 생존하는데 필수적인 것으로 보여진다.

고온성 유산균인 Bacillus coagulans KM-1 균주를 이용하여 속성멸치액젓을 제조하였고 시판멸치액젓과 일반성분, 칼슘, 총질소, 아미노질소, 유리아미노산, 히스타민 등의 이화학적 품질특성을 비교하였다. 조단백질함량은 시판멸치액젓과 속성멸치액젓 각각 8.7 g/100 g, 10.95 g/100 g으로 속성멸치액젓이 더 높게 나타났으며 칼슘함량에서도 속성멸치액젓이 45.52 mg/100 g으로 시판멸치액젓 보다 높았고 유의적인 차이(p<0.05)를 보였다. 또한 총질소, 아미노질소에서도 시판멸치액젓은 1,380±13.92 mg/100g, 906.63±8.45 mg/100 g을 보인 반면 속성멸치액젓에서는 각각 1,750±15.88 mg/100 g, 1,251.15±12.72 mg/100 g로 더 높은 것으로 확인되었다. 핵산관련물질 총량은 시판멸치액젓과 속성멸치액젓 각각 201.85 mg/100 g, 212.11 mg/100 g를 보였으며 분해가 진행됨에 따라 hypoxanthine(Hx)의 함량은 시판멸치액젓 175.22 mg/100 g, 속성멸치액젓은 171.46 mg/ 100 g으로 핵산관련물질 중 가장 높게 측정되었으나 유의적인 차이(p<0.05)는 없었다. 유리아미노산 총량은 시판멸치액젓이 6983.8mg/100 g인 반면 속성멸치액젓은 9535.6 mg/100 g으로 높게 나타났으며 주요 아미노산으로 glutamic acid, hydroxyproline, citrulline, arginine, valine, leucine, proline, isoleucine으로 확인되었다. 히스타민의 측정에서 속성멸치액젓이 95.80±8.85 mg/kg으로 시판멸치액젓의 비해 5배 정도 낮게 나타났고 유의적인 차이(p<0.05)를 보였다. 대장균은 두 액젓 모두 음성으로 나타났다.

Acoustical backscattering characteristics of Japanese anchovy can be estimated by Kirchhoffray mode model (KRM model) due to estimate exact body and swim-bladder shape of the fish, the samples were rapidly frozen by dry-ice and alcohol. X-ray photos for ventral and lateral direction for 6 samples were taken and the 3D coordinates of the body swim-bladder were estimated by digitizing from the photos. The angles between the axis of body and swim-bladder were about 9˚ at 38kHz and 7˚ at 120kHz, 200kHz. General formula of TS and BL estimated were 〈 TS38kHz 〉=20logBL-67.3, 〈 TS120kHz 〉=20logBL-66.6, 〈 TS200kHz 〉=20logBL-67.0. As a result, we confirmed KRM model is very useful to estimate TS (Target Strength) for design of experiment and it also can be applied to estimate the abundance of Japanese anchovy distributed by 2 frequency difference method in the survey area.

본 연구는 숙성기간이 다른(1, 3, 6, 9 및 12년) 시판 멸치액젓의 일반성분, pH, 아미노질소, 유리아미노산 등의 이화학적 및 관능적 분석을 통해 장기 숙성에 따른 멸치액젓의 성분변화를 분석하였다. 숙성기간에 따라 멸치액젓의 수분은 감소하였으며 조단백질은 증가하는 경향을 보였고 회분의 함량은 거의 변화가 없었다. pH는 9년산 멸치액젓까지는 감소를 보였으나 산도의 경우 pH와는 반대로 9년산까지 증가하다가 12년산에서 약간 감소하였다. 숙성기간에 따라 멸치액젓의 VBN과 염도의 함량은 각각 243.6~253.4, 25.10~25.33%로 장기 숙성에 따른 큰 변화는 나타나지 않았다. 아미노질소는 1~6년에서 급격히 증가하였으나 그 후의 숙성기간에서는 증가폭이 적었다. 유리아미노산 총량은 8,762.2~10,650.7 mg% 이었으며 숙성기간에 따라 꾸준히 증가하였다. 주요 아미노산으로는 glutamic acid, glycine, alanine, valine, methionine, isoleucine, leucine, lysine 등이 확인되었으며 특히, glutamic acid, leucine, lysine의 함량이 높았다. 숙성기간에 따라 감칠맛계 아미노산은 꾸준히 증가한 반면 쓴맛계 아미노산은 점점 감소함을 보였다. 숙성기간에 따라 L값 및 b값은 점점 감소한 반면, a값 및 ⊿E값은 조금씩 증가하였으며 분광광도계로 453 nm에서 측정한 색도는 1차 희귀방정식에 따라서 일정하게 증가하였다. 관능평가에서는 6년산 멸치액젓이 종합평가에서 가장 좋은 점수를 받았다.

In order to elucidate the mechanism of fishing condition variation of anchovy in the set net fisheries of Anggang Bay, the monthly catch of anchovy was analyzed and examined based on the data acquired from 2006 to 2010 in 13 different fishing grounds. Anchovy consistently appeared from April to December and reached the production of 840 to 1,424 t (average : 1,228 t), with a big annual variation. However, anchovy production in this area accounts for approximately 75% of the production by set net in Anggang Bay whereas it holds 6.8% of the nationwide production (=18,034 t) by set net. The school of anchovy starts to appear in April at the west mouth of the bay and move north-eastward. Afterward, having three of clockwise turns in the middle of the bay, they scatter to swim into the deep place of the bay and finally go out to turn back to their coming way. These behaviors of anchovy are likely related to thermal fronts as well as distributions of food. The production of anchovy (y, kg) relied greatly on frequencies of effective northeasterly (x1) or northwesterly (x2) wind (≤3.5m/s) which blow between April and June. Their relationships are as follows: y=1086.27+21.499x1-15.16x2 (r=0.901). Consequently, we concluded that the northeasterly wind, which appears in the breeding season of spring, played a role to retard the movement of anchovy school to the eastern sea, while the northwesterly wind inhibits the invasion of anchovy school into the bay.

This study was conducted to develop energy-efficient LED lamps with an excellent fishing performance for an anchovy scoop net by comparing the functions of 6 different lamps- incandescent, blue LED, green LED, white LED, yellow LED and red LED lamp. We used incandescent and red LED lamps only for the initial test and then excluded because those showed the lowest herding capacity. According to the result, yellow LED showed lower herding capacity in comparison with the blue, green and white one. Although the herding performance of the blue, green and white LED was similar in almost tests, herding speed to the each light was different. The anchovies were gathered into the blue LED as the speed of 39.88cm/s that was the fastest. Green LED was the second as the speed of 33.28cm/s. White LED was the slowest as the speed of 26.73cm/s. We will have field tests because we found the result that yellow LED's herding performance was better than green LED's for 5 seconds comparing after starting in some tests.

Acoustic side-aspect target strength (TS) of living Japanese anchovy (Engraulis japonicus) was measured at 120kHz during in situ experiments. The data were collected by lowering and horizontally projecting the splitbeam transducer into the anchovy school. For analysis and interpretation of the side-aspect TS data, acoustic theoretical model, based on the fish morphology, and dorsal-aspect TS data were used. Total length of the anchovy ranged from 6.6 to 12.8cm (mean length 9.3cm). The side-aspect TS distributed between -40 and -55dB, has an obvious length dependency. The mean side-aspect TS of the anchovy was -47.8dB, and the TS was about 2dB higher than mean TS generated from dorsal-aspect measurements. With reference to maximum TS, the results of the side-aspect TS were distributed within the range of the theoretical and dorsal-aspect TS. Apparently these tendency indicates that side-aspect TS measured from the study is useful data. These in situ measurements of side-aspect TS can be applied to improve acoustic detection and estimates of the anchovy, and is necessary to measure with a various frequency and length for making enhance data.

본 연구는 1969~2007년간 한국 전체의 어업생산통계자료에서 멸치 및 미역 생산량 중 1990~2007년간 동해남부해역의 변동 양상을 파악하다. 이를 위하여 국립수산과학원의 같은 기간의 207선 수온자료를 이용하였다. 표층수온의 저온화 시기가 4월이면 미역 생장에 호영향을 주어 미역의 생산량이 많고, 그 시기가 6월이면 멸치에 악영향을 주어 멸치의 생산량이 적게 나타났다. 반대로 표층수온의 고온화 시기가 4월이면 미역 생장에 악영향을 주어 미역의 생산량은 적었고, 그 시기가 6월이면 멸치에 호영향을 주어 멸치의 생산량이 많았다. 표층 수온이 고온화 되면 멸치 생산량은 증가하고, 표층수온이 저온화 되면 미역 생산량은 증가하는 것으로 나타났다.