The relationship between storage stability and calcium contents extracted from anchovy according to particle sizes was investigated in this paper. The results are as follows; 1. The acid value (AV) and the peroxide value (POV) of anchovy were in the rank order of whole anchovy$lt;35$lt;50$lt;80 mesh by particle sizes and 6$lt;12$lt;18$lt;30 months by storage term. 2. The Calcium (Ca) and Phosphorus (P) contents extracted from anchovy were in the rank order of whole anchovy$lt;35$lt;50$lt;80 mesh by particle sizes and 10$lt;20$lt;30 minutes by heating time. The extracted amount of Ca was the largest when anchovy particles with 80 mesh were heated for 30 minutes. In that case the amount of Ca in the anchovy stocks was 52.54 mg. 3. The amount ratio between Ca and P was in the rank order of 30$lt;20$lt;10 minutes by boiling time and indicated 1:3.99-5.16 by each part. The lowest ratio of Ca to P was 1:3.99 when anchovy particles with 80 mesh were heated for 30 minutes. 196

In order to investigate the relation between the environmental factors influencing on the fluctuation of fishing condition and the catch of anchovy in gill nets in the coastal waters of Yosu, five oceanographic factors, i.e., water temperature, salinity, chlorophyll-a and the catch of anchovy in gill nets are observed from June 6 to August 12 in 1993. The results obtained are summerized as follows: 1) The water temperature ranged from 16.0℃ to 22.6℃ and the salinity from 30.13‰ to 33.65‰. the water temperature and salinity showed no significant influence on the catch of anchovy, but the catch did not expose high values in low temperature and salinity. 2) The catch of anchovy increased with the amount of chlorophyll-a. It is therefore emphasized that the amount of chlorophyll-a is the greatest one of environmental factors influencing on the catch of anchovy.

In order to find out the environmental factors influencing the catch of anchovy lift nets in kamakbay, the three oceanographic factors, i. e., the water temperature, the salinity, the amount of chlorophyll-a were observed respectively from August 1 to 12, 1995 and from September 20 to 26, 1995, and each of them was compared with the catch of anchovy by the lift net. The results obtained are summerized as follow : 1) The water temperature was ranged from 17.3 to 29.6℃ and its difference between the surface and bottom was 1 to 3℃. In the three areas, A, B and C, the area A was the hightest in temperature, the area B being a second, and the area C being the lowest. 2) The salinity was ranged from 32.20 to 33.47‰ and its difference between the surface and bottom was not significant. In the three areas, the area A was the highest in salinity, the area B being a second, and the area C being the lowest. 3) The amount of chlorophyll-a was ranged from 0.19 to 5.30mg/m supper(3) and its difference among the three areas was not significant. Daily variation of the amount was very irregulated because the position operated was changed daily. 4) A comparison of the water temperature, the salinity and the amount of chlorophyll-a with the catch gave that the water temperature and the amount of chlorophyll-a had large influence on the catch and the salinity did not so. However, the influence of the amount of chlorophyll-a was larger than that of the water temperature. 5) The catch of anchovy was large respectively during two hours after sun set and during two hours before sun rise.

We studied behaviour pattern of anchovy (Engraulis japonicus) shoal by a method of shoal echo integration and tested species identification by a method of artificial neural network using the acoustic data collected in the East China Sea in March 1994 and in the southern coastal waters of the East Sea of Korea in March 1995. Between areas, frequency distribution of 10 shoal descriptors was different, which showed characteristics of shoal behaviour in size, bathymetric position and acoustic strength. The range and mean of shoal size distribution in length and height was wider and bigger in the southern coastal waters of the East Sea than in the East China Sea. Relative shoal size of China Sea. Fractal dimension of shoal was almost same in both areas. Mean volume reverbration index of shoal was 3 dB higher in the southern coastal waters of the East Sea than in the East China Sea. The depth layer of shoal distribution was related to bottom depth in the southern coastal waters of the East Sea, while it was between near surface and central layer in the East China Sea. Principal component analysis of shoal descriptors showed the correlation between shoal size and acoustic strength which was higher in the southern coastal waters of the East Sea, than in the East China Sea. Correlation was also found among the bathymetric positions of shoal to some degree higher in the southern coastal waters of the East Sea than in the East China Sea. The anchovy shoal of two areas was identified by artificial neural network. The contribution factor index (Cio) of the shoal descriptors between two areas were almost identical feature. The shoal volume reverberation index (Rv) was showed the highest contribution to the species identification, while shoal length and shoal height showed relatively high negative contribution to the species identification.

저식염 멸치젓을 속성으로 제조하기 위하여 Asp. oryzae와 Bacillus sp. 코오지를 첨가하여 60일 숙성시킨 멸치젓의 정미 성분과 색도 및 기호성을 비교 검토하였다. 60일 숙성시킨 멸치젓의 주요 유리 아미노산은 발린, 이소루신, 프롤린, 알아닌, 리신, 글루탐산, 아스파르트산이었다. 코오지균을 첨가하지 않는 대조구에서 총 유리 아미노산 함량은 262mg%로 가장 높았고 다음으로 Asp. oryzae 코오지 첨가구였다. 핵산 관련 물질은 히이포산틴이 293.85∼425.54mg%로 가장 많았고 함량은 Asp. oryzae 코오지가 첨가구에서 높았다. 멸치젓 숙성후 비휘발성 유기산은 구연산과 젖산이 총 비휘발성 유기산중 94.9∼96.7%로 대부분을 차지하였고 유기산 함량은 코오지 첨가구에서 높아 Asp. oryzae 코오지에서 287.98mg%로 가장 높았다. 멸치젓의 색도는 숙성중 a, b값은 나아지고 L값은 숙성 30∼40일까지 낮아지나 이후 높아졌으며, a와 b값은 Asp. oryzae 코오지 첨가구가, L값은 Bacillus sp. 코오지첨가구에서 높았다. 60일 숙성시킨 멸치젓의 관능평가시 색과 맛은 Asp. oryzae 코오지 첨가구, 향은 Asp. oryzae와 Bacillus sp. 코오지 혼합구에서 양호하였으며 전체적인 관능치는 혼합구와 Asp. oryzae 코오지구에서 좋은 판정을 받았다.

저식염 멸치젓을 속성으로 제조하기 위하여 Asp. oryzae와 Bacillus sp.로 만든 코오지를 첨가하고 숙성 중 미생물상 변화와 효소활성을 비교 검토하였다. 젓갈 숙성중 미생물상은 단백질분해균과 혐기성 균수는 숙성 40일경, 호기성 균수는 20일경에 많았다. 단백질분해균과 지방질분해균, 호기성균, 혐기성 균수는 Bacillus sp. 코오지 첨가구에서 높았다. 젓갈 숙성중 단백질 가수분해효소 활성은 숙성 20일경에, 지방질 가수분해효소는 숙성 30일경에 높았다가 점진적으로 감소하였으며, 단백질 가수분해효소는 Asp.oryzae 코오지 첨가구가, 지방질 가수분해효소는 Bacillus sp. 코오지 첨가구에서 높았다.

저식염 멸치젓을 속성으로 제조하기 위하여 Asp. oryzae와 Bacillus sp.로 제조한 코오지를 첨가하고 숙석중 이화학적 성분 변화률 비교 검토하였다. 멸치젓의 수분, 조단백질, 화분 및 식염 함량은 각각 62.5∼63.8%, 12.0∼14.1%, 12.8∼13.5%, 12.8∼13.8%로 숙성중의 변화는 미미하였고, 조지방은 담금 직후 15.5∼15.8%에서 60일 숙성후 13.1∼13.9%로 감소하였다. 젓갈 숙성중 pH는 숙성 50일까지 완만히 저하하다 증가하였으나 산도는 숙성 10일경에 급격히 증가하고 이후 완만한 증감을 보였고, Asp. oryzae koji 첨가구에서 초기 증가가 심하였다. 아미노태질소는 숙성 20일경까지 686.0∼756.0mg%로 급격히 증가하다 완만한 증가를 보였고 암모니아태 질소는 코오지 첨가구는 40∼50일경까지 증가하다 감소하였으나 대조구는 숙성 60일까지 증가하였다. TBA값은 숙성 20∼30일 경에 가장 높은 값을 보이다가 감소하였고, Bacillus sp. 코오지 첨가구가 Asp. oryzae 코오지 첨가구보다 암모니아태질소와 TBA값이 높았다. 멸치젓의 알코올은 숙성 10일경에 약간 감소하다 서서히 증가하다가 60일경에는 감소하였으며 코오지첨가구에서 높았다.

Microbial distribution as well as content of salt and preservatives in side dishes was investigated by analyzing cell count of viable cells, coliform bacteria and food poisoning bacteria of sliced squid bokum and anchovy bokum, purchased at 17 dift'erent department stores and 2 different traditional markets in Seoul, which are most preferred by many consumers to any other side dishes available in the market. 6.2 × 10³-1.2 × 10^5 cells/g of viable cells was detected in 19 different samples of the sliced squid bokum, among which samples collected at the traditional markets counted the highest number of viable cells. 16 samples of the sliced squid bokum and 14 samples of the anchovy bokum contained 10³-10^8 cells/g of coliform group. However food poisoning bacteria were not detected in all the samples tested. Salt content was 2.42-4.89 %w/w and 2.28-6.46 %w/w for the sliced squid bokum and the anchovy bokum respectively. Analysis of preservatives by HPLC such as sorbic acid, benzoic acid, dehydroacetic acid and another 6 kinds of esters resulted that 1.0× 73.8 mg/100 g of sorbic acid was detected in the 19 samples of the sliced squid bokum, while only 6 samples of the 15 anchovy bokum samples contained sorbic acid.

Distribution of Anchovy was analyzed from the experimental operations by the small anchovy drag net fishery in the coastal area of Yang yang - gun and Myongju - gun of Kangwon Province from October to December, 1994. Temperature ranged from 11.4℃.to 17.4℃.throughout the experimental period. Fishes caught by experimental operation vessels were composed of anchovy, Clupanodon Punctatus, Pleuronectidae, Tetraodantidae, Acanthopagrus Schlegeli etc., and the anchovy occupied more than 99.6% of the total catch. Anchovy was characterized by the most abundance of the catch for the individual less than 6cm and the gradual increase after October for those larger than 6cm. CPUE(catch per tow) of anchovy was 684kg in October, 784kg in November, 1,590kg in December and mean CPUE of 3 months from October to December was 1,066kg. Fishing grounds of anchovy were formed in coastal area, from 37˚45'N to 38˚04'N, off Kangwon Province. Distribution density of anchovy in Chumunjin - up, Kyohang - ri Sachon - myon, and Sachonjin - ri coasts was higher than the other areas. Anchovy caught in this surveyed area was recruited from July to September at the length class between 2cm and 3cm, and grew to the sizes between 4cm and Bem in October, between 5cm and tcm in November, between tcm and Bem in December. Recruitment of anchovy increased from July to September and suddenly decreased after September. Individual number of the population was the largest during the period from August to October and gradually decreased after October. Biomass continuously increased after August, and was the largest in December.

대형정치망의 원통내에 있어서 멸치어군의 이동행동은 1992년 12월 1일부터 12월 4일까지 일본국 석천현 칠미시 연안에 있는 안단 정치망 어장 3호망에서 스케닝 소나를 이용하여 실시하였는데, 그 결과를 요약하면 다음과 같다. 1. 2개의 원통시아에 어군의 이동행동은 주야간에 차이가 있었고, 밤보다는 낮에 더 많이 이동하였다. 2. 제2 원통에 멸치어군이 존재하였을 때, 제1원통에 있는 멸치어군이 제2 원통으로의 입망 비율은 78%였고, 제2 원통에 멸치어군의 존재는 제2원통에의 입망 비율에 영향을 미쳤다는 것을 시사하고 있다. 그러나, 제2원통에 조밀하게 멸치어군이 존재하였을 때, 제 2원통에 입망한 어군의 체류시간은 매우 짧았고, 제2 원통에서 어군의 밀도 상승은 어군의 도피 비율을 증가시킨다는 것을 시사하고 있다. 3. 멸치어군은 원통에 입망할 때, 대부분이 망의 중앙에서 먼바다 쪽으로 방향을 바꾸어 이동하였다.

Spatial distribution characteristics, volume backscattering strength and species composition of midwater trawling catch was analyzed biological and acoustical characteristics of anchovy shoal, using a high resolution echo - sounder at the south region of East sea of Korea. 1) In the survey site A of Lat.35˚55'N, Long.129˚45'E, the anchovy shoal of small to middle size with the horizontal range of 10~25m and large size with the horizontal range of 40~50m were distributed together. However in the survey site B of Lat.35˚38'N, Long.129˚40'E, the anchovy shoal was observed to be mainly small size which about 78% of the detected shoal. Another was that the anchovy shoal with the vertical range of 2~8m occupied about 68.6% in the survey site A and that of 6~12m occupied about 42.5% in the survey site B. The mainly the site A and B were found to be 10~50m super (2), 64.5% and 20~80m super (2), 66%, respectively. 2) The volume backscattering strength in the site A and B were observed to be -44.0~ -28.0dB, respectively. In the site A, the backscattering strength of -40.0~ -30.0dB was analyzed about 41.4%. 3) Most of total anchovy shoal was concentrated in the water layer of 50~100m in depth with 15.3~18.5℃, 34.0~34.3‰ in the survey site A and 14.2~16.4℃, 34.1~34.2‰ in the survey site B. 4) Mean total length(TL) and body weight(BW) of anchovy in the survey site A were 9.9cm and 4.4g respectively, with TL-BW relationship of BW=0.0007TL3.65super (3.85). In site B, mean total length(TL) and body weight(BW) were 11.2cm and 8.7g, with TL-BW relationship of BW=0.0023TL3.36.

본 논문은 1994년 8월 1일부터 10월 5일 사이에 대변항을 중심으로 조업하고 있는 근해 멸치유자망 어선의 멸치유자망 표류상태를 측정하기 위하여 멸치유자망에 GPS 3개를 설치하여 유자망의 흐름을 측정하고, 조류계로 유향.유속을 측정하여 어구의 표류상태와 이들 상호간의 관계에 대해 검토, 분석하였다. 그 결과를 요약하면 다음과 같다. 1) 육상 고정점에 대한 GPS의 95% 확률원 오차는 대변항에서 79.8m였고 표준위치로부터 평균편위거리는 21.0m였다. 2) 대변항에서 GPS의 PDOP와 HDOP의 평균값은 각각 3.5, 1.9로서 비교적 안정된 측위를 얻을 수 있음을 알 수 있었다. 3) Lat 35˚ 41.5'N에서 35˚ 43.5'N, Long 129˚ 30.1'E에서 129˚ 31.2'E 사이의 어장에서 그물의 뻗친 방향은 190˚ 였고 투망이 완료된 시점네서 전체 어구의 방향은 200˚ 였다. 양망 당시 어구의 전개된 형태는 직각으로 휘어진 모양이며 투망 완료 후 양망이 시작될 때까지 그물 전체는 170˚ ~ 180˚ 방향으로 표류하였다. 평균표류속도는 0.82kt였다. 4) Lat 35˚ 44.0'N에서 35˚ 45.2'N, Long 129˚ 33.0'E에서 129˚ 34.0'E 사이의 어장에서 그물을 뻗친 방향은 20˚ 였으며, 투망 완료시 어구의 전개는 20˚ 방향이고 양망 당시 어구의 전개된 형태는 N에서 S로 바뀌었는데, 투망 완료후 양망이 시작될 때까지 평균적으로 210~220˚ 방향으로 표류함을 알 수 있었다. 평균표류속도는 0.75kt였다. 5) Lat 35˚ 44.9'N에서 35˚ 46.0'N, Long 129˚ 34.0'E 사이의 어장에서 그물 뻗친 방향은 35˚ 였으며, 투망 완료된 어구의 형태는 50˚ 였고 양망 시작시 그물의 방향은 E에서 S방향으로 바뀌었다. 그물은 330˚ ~ 340˚ 방향으로 표류하였다. 평균표류속도는 0.63kt였다.

For improved preservation of boiled-dried anchovies, the current preservation method of corrugated-cardboard box packaging and freezing below - 18℃ was compared to the nylon/polyethylene(NY/PE) packaging along with cooling temperature ranging from 5℃ to 10℃ as well as ambient condition for eight months by determining physicochemical quality of stored samples. Lipid oxidation of stored anchovies and their browning increased with storage time. The phenomenon was delayed under the conditions of lower temperature and air-tight packaging. As quality-indicative criteria of stored anchovies, carbonyl value(r=-0.989), browning (r=-0.949) and color a value(r=-0.989), browning(r=-0.965), Hunter's color b value (r=-0.949) and color a value(r=-0.940) showed a highly-negative correlations with organoleptic qualities of the samples. Based on the above results, air-tight packaging in a laminated film and subsequent storage at cooling temperature was found to be a possible alternative to the current freezing-storage of boiled-dried anchovies from the physicochemical point of view.

For improved preservation of boiled-dried anchovies, the current preservation method of corrugated-cardboard box packaging and freezing below - 18℃ was compared to the nylon/polyethylene(NY/PE) packaging along with cooling temperature ranging from 5℃ to 10℃ as well as ambient condition for eight months by determining physicochemical quality of stored samples. Lipid oxidation of stored anchovies and their browning increased with storage time. The phenomenon was delayed under the conditions of lower temperature and air-tight packaging. As quality-indicative criteria of stored anchovies, carbonyl value(r=-0.989), browning (r=-0.949) and color a value(r=-0.989), browning(r=-0.965), Hunter's color b value (r=-0.949) and color a value(r=-0.940) showed a highly-negative correlations with organoleptic qualities of the samples. Based on the above results, air-tight packaging in a laminated film and subsequent storage at cooling temperature was found to be a possible alternative to the current freezing-storage of boiled-dried anchovies from the physicochemical point of view.

1970~1988년의 19개년간 한국 남해안에서 어획된 멸치의 어황조사 자료와 해황조사 자료를 토대로 멸치 기선권현망의 어장형성과 어황변동에 관하여 분석하였으며, 그 결과를 요약하면 다음과 같다. 1. 멸치 기선권현망어업의 어획량은 1970년에 21, 000M/T에 불과하였으나 그 후 크게 증가하여 최근에는 10만 M/T 내외의 어획량을 나타내고 있으며, 주대상어종은 멸치로서 이 한 종이 전체 어획물의 98% 이상을 차지하고 있다. 2. 멸치 기선권현망어업의 어기는 1월~3월, 7월~12월까지이며, 이 중 성어기는 7월~12월(최성어기: 8월)이고 한어기는 1~3월로 나타났으며, 어장은 여수해협으로부터 남해연안을 거쳐 방어진 사이의 해역에서 형성되나 계절별로 다소의 변동을 하고 있다. 3. 멸치의 춘계(4~6월) 산란군의 어획량(X)과 추계(7~12월) 어획량(Y)과의 사이에는 Y=62,246+1.30X, r=0.63의 관계식으로 나타나므로서 멸치의 춘계 산란군의 양과 추계 멸치 기선권현망의 어황사이에는 정의 상관관계가 있는 것으로 나타났다. 4. 멸치 기선권현망어업의 어황 풍.흉은 해양구조와도 밀접한 관계가 있는 것으로 나타났는데, 멸치의 중심 어장인 남해 중동부 해역과 동해남부 및 남해서부해역의 수온이 심한 차이를 보이므로서(수온표준화지수 FI는 남해 중동부 해역이 -50~-150) 수괴의 분리 현상이 나타나거나 수온전선이 연안측 가까이에서 형성될 때 해황이 좋은 것으로 나타났으며, 또 최성어기인 8월에는 수온약층이 20~22℃의 수온대를 중심으로 10m에서부터 20m 이내의 수층에 조밀하게 형성 될 때 좋은 어장이 형성되는 것으로 나타났다. 한편 불황을 보인 해에는 남해 중동부 해역에서 현저한 저수온(FI=-50~-150)을 보이거나 해역간의 수온 분포가 동질적이어서 수괴의 분리현상이 나타나지 않았으며, 또 8월의 수온약층도 30m보다 깊은 수층에서 나타났다.

Korean and Japanese have accustomed themselves to eating rice (Oriza Sativa Japonica) with soup. In the formation of soup culture, Japanese has classified soups on the viewpoint of visual sensation. On the other hand, Korean has classified soups on the viewpoint of time. The new 'Japanese Tasi' culture has slowly infiltrated into the traditional 'Korean Tang' culture for a century. Therefore, this paper discusses the cultural conflicts laying stress on the consumer consciousness.