This study aims to analyze the income structure, cost structure, and profit structure based on data related to the business performance of the boat seine fishery from 1990 to 2020, and to identify the direct and indirect factors affecting fishery profitability through panel regression analysis. The main analysis results are as follows. First, it was found that fish catch has a significant amount of impact on fishery profitability, which is a key factor in improving the profitability of anchovy boat seine fishery. Second, it is necessary to develop carbon-reduced fishing gear, develop fleet-reduced fishing gear, and improve the operating system in order to increase fishery profitability for the short run. Third, it is necessary to create and maintain sustainable profitability for the long run, the continuous fishing vessels buyback program, an active responses to climate change, and the follow-up investigations about marine aggregate extraction in the south sea EEZ are needed.

In the anchovy boat seine fishing boat, it is necessary to select other aquatic organisms other than live anchovies, which are the target species of catch. By making a rotating roller sorter using hydraulic pressure, the anchovy sorting amount was compared and the sorting accuracy of the rotary roller sorter, and the discharge speed of butter fish and jerry fish according to the number of roller revolutions were analyzed. The rotating roller sorter increases the weight of the sorted raw anchovy by 54%, 74% and 91.5% compared to the round bar fixed type, so it can reduce the required time by an average of 73.2%. As a result of converting the sorting accuracy to the weight of pure anchovies excluding the catch weight, the round bar fixed type was 89%; however, the average of the rotating roller sorter was 97.7%. Thus, the sorting accuracy of the rotary roller sorter was further improved by about 8.7%. The roller speed moved 7% at 300 rpm, 7.5% at 600 rpm, and 16% at 900 rpm, so butter fish were discharged overboard 10% faster than jelly fish on average. In addition, the average feed speed of butter fish and jelly fish is 1,400 mm/s when the roller rotation speed is 300 rpm, 1,480 mm/s at 600 rpm, and 1,850 mm/s at 900 rpm. A Φ58 mm roller rotates once it moved about 1.23 mm. In the future, a follow-up study of quantitative evaluation is needed targeting more non-target fish species of anchovy boat seine.

수산물을 활용한 반려묘 간식개발을 위하여 명태, 조피볼락, 넙치, 돌돔, 연어 및 참치 등의 부산물을 고압고온에서 삶아 그 농축액을 반려묘에게 급여하였다. 반려묘의 기호도가 높은 실험구는 연어와 참치 농축액이었다. 여기에 통영에서 생산되는 멸치, 홍합 및 굴 건조물을 분쇄하여 첨가한 결과 모든 구에서 섭식행동을 나타내었다. 시중에 판매되고 있는 기존의 반려묘 간식과 차별화를 위하여 멍게껍질에 함유된 콘드로이친황산(ChS)을 추출하고 일정량을 연어 및 참치 농축액에 첨가하여 섭식을 실험한 결과 모두 잘 먹는 것으로 나타났다. 과잉생산 된 수산건제품을 반려묘 간식 개발에 활용할 수 있어 수산부산물의 활용방안을 제시할 수 있을 것으로 판단된다.

Today, energy bars are consumed not only as snacks but also as meal replacement foods. Convenience and nutritional supplementation are the main factors accounting for the increasing use of energy bars. Two hundred Chinese customers who attended the China Fisheries & Seafood Exposition in China, and had no inhibitions about consuming cereal bars were selected. The questionnaire was composed of CATA choices that selected both the reasons for liking and disliking four different types of cereal bars, namely topokki flavor (hot pepper paste), seaweed flavor, kimchi flavor, and ginseng flavor cereal bars with 10% of dried anchovy content produced by BadaOne Co. (Seoul, Korea). The purpose of the study was to investigate Chinese consumer’s attitudes and acceptance of different flavored cereal bars containing protein and calciumrich anchovy. For the selected Chinese customers, the acceptance score for the seaweed flavor was the highest, followed by topokki, red ginseng, and kimchi. The acceptance for the topokki flavor was higher than for seaweed for the attributes of color except for general acceptance, flavor, aroma, and texture. The results of the survey showed that the acceptance of kimchi was the lowest, contrary to earlier predictions. The results of the Check All That Apply (CATA) analysis showed that the reasons for liking the seaweed & anchovy flavor were the most diverse, and there was no reason chosen for disliking this flavor. The reasons for liking this flavor were listed as sweet flavor, healthy, seafood flavor, malty flavor, texture, new/unique, and umami. In the case of topokki and kimchi, the reason for disliking the flavor was umami, and in the case of red ginseng, the ginseng flavor was the reason for both likes and dislikes. CA analysis showed that both the flavor and emotional factors were positive for seaweed & anchovy and topokki, but negative for red ginseng. As a result, seaweed & anchovy flavor, which is familiar to the Chinese people, should be the first cereal bar considered for a launch.

This study was conducted in order to improve opening efficiency of the miniaturized small-scale net for anchovy boat seine gear to reduce the fleet size. Field experiment was performed to observe geometry of nets by catcher boats. When the distance between the two ships was 150, 300 and 450 m and the speed of towing nets was 0.6, 0.9, and 1.2 kt, the vertical opening and actual opening of each part of the miniaturized small-scale net was as follows: the front part of the wing net, 6.8-9.5 m, 45-63%; the middle part of the wing net, 16.1-30.7 m, 34-65%; the entrance of the inside wing net, 21.6-41.2 m, 44-84%; the square and bosom, 17.4-34.0 m, 38-75%; the entrance of the body net, 16.5-29.4 m, 36-64%; the entrance of the bag net, 14.5-21.9 m, 70-106%; the flapper, 6.7-7.7 m, 81-83%, and the end of the bag net, 8.6-10.9 m, 64-81%. The tension of towing nets was measured to be 2,734-6,812 kg approximately, which indicates that the fleet can tow nets with 350 hp, the standard engine horse power. The fishing operation time was shortened comparing to existent net with the large-scale buoy attachment operation. It was also possible to operate the ship without fish detecting boat.

We examined the characteristics of egg and larval distributions and catch changes of anchovy in relation to abnormally high sea temperature in the South Sea of Korea in summer 2015 and 2016. The densities of anchovy eggs and larvae in the southern coastal region were lower in July-August 2016 than in July-August 2015. In particular, anchovy eggs and larvae (approximately 5 mm TL) were rarely observed in the coastal region in August 2016 due to the abnormally high SST (up to 28°C), which was above the optimum spawning temperature of anchovy. The catch of non-swimming stage (< 2 cm TL) larval anchovy was lower in July-August 2016 than in July-August 2015. The decreased catch of larval anchovy in July-August 2016 could be attributed to decreased spawning density in June-July 2016. In contrast, the catch of swimming stage (> 2 cm TL) anchovy was increased in July-August 2016. In the summer of 2016, prominent sea temperature near the southern coast of Korea and sea temperature higher than 30°C in the offshore region of the South Sea of Korea could greatly enhance the retention of swimming anchovies in the coastal fishing grounds.

A study on the decolorization method of salt-fermented anchovy sauce using activated carbon was carried out. The anchovy sauce filtered with a diatomaceous membrane after heating at 85℃ for 20 min was reacted with 3.0% (w/w) activated carbon with pH 4.5 at 55℃ for 2 hr. The color difference value and turbidity related to the decolorizing effect showed excellent improvement results with a difference of 23% and 88%, respectively. The overall taste and color preference of decolorized anchovy sauce were significantly increased in shrimp sauce by 0.4-0.5 points (p<0.05). In order to minimize the precipitation of amino acid during storage, 1% silicon dioxide or gelatin was mixed and filtered after the activated carbon reaction. Turbidity, as index of sedimentation, was improved by 15% at 30℃ for 2 weeks. The recycle system with activated carbon coated membrane filter reduced the processing time and cost on decolorization of anchovy sauce. When the concentrated anchovy sauce was recirculated, the amount of total protein as an indicator of taste compounds was increased by 125%, which is 1.8% compared to the conventional 0.8%, indicating that it is highly useful as a liquid seasoning.

This study was conducted in order to improve opening efficiency of the miniaturized large-scale net for anchovy boat seine gear to reduce the fleet size. Field experiments were performed to observe geometry of nets by catcher boats. When the distances between the two ships were 150, 300 and 450 m, and the speeds of towing nets were 0.6, 0.9, and 1.2 k't, respectively. The vertical opening and actual opening of each part of the miniaturized large-scale net was as follows: the front part of the wing net, 8.7-13.3 m, 51-78%; the middle part of the wing net, 28.1-34.2 m, 55-67%; the entrance of the inside wing net, 31.3-38.5 m, 60-73%; the square and bosom, 22.7-29.6 m, 47-62%; the entrance of the body net, 20.9-26.4 m, 42-52%; the entrance of the bag net, 17.2-21 m, 72-89%; the flapper, 13.2-15.3 m, 78-83%; and the end of the bag net, 13.2-15.7 m, 72-75%. By connecting the net pendants with the front part of the wing net, the opening of the front part of the wing net was significantly improved compared to the traditional gear, which ensured both the wing net and the inside wing net with a normal net height. This, in turn, increased the efficiency of herding. The height of the body and bag nets was also higher than that of the tradition gear. In particular, the body net attached to the gear significantly improved the pocket shape of the gear and reduced the number of fish that were caught and escaped from the bag net, which increased the rate of fishing. The tension of towing nets was measured approximately between 2,958 and 7,110 kg, which indicates that the fleet can tow nets with 350 ps, the standard engine horse power. The fishing operation time was shortened compared with of the existent net, and the large-scale buoy attachment operation was also possible to operate the ship without fish detecting boat.

This study was conducted in order to improve fishing gear for existent net of the anchovy boat seine. Field experiments were performed to observe geometry of nets by catcher boats. When the distances between the two ships were 100, 300, and 500 m, and the speeds of towing nets were 0.6, 0.9, and 1.2 k't, respectively. The vertical opening and actual opening of each part of the existent net was as follows: the middle part of the wing net, 12.9-26.6 m, 19-39%; the entrance of the inside wing net, 23.3-35.3 m, 40-60%; the square and bosom, 18.4-24.2 m, 37-49%; the entrance of the bag net, 19.0-23.3 m, 79-96%; the flapper, 13.2-15.3 m, 142-161%; and the end of the bag net, 13.2-15.7 m, 51-61%. The actual net opening of each part of the existent nets used in this study was lower than that of the design net height, due to the low net height of the wing net and the inside wing net, it limited a range of the net height of the square and bosom. The opening of the entrance of the bag net caused the net pocket shape and inflated some parts of the nets. The tension of towing nets was measured between 4.4 and 11.0 tons, and it is necessary to reduce the structure and improve the structure of the bag net.

In a previous study, it was reported that enzymatic hydrolysis under pressurization could be a new method which could produce arginine dipeptide and free amino acid in anchovy hydrolysate as salty enhancer at optimal condition. Powder is more efficient than liquid in terms of transport and storage stability. For the purpose of producing spray dried powder of various salt contents was investigated the effect of different salt concentration of anchovy hydrolysate on spray dried powder properties. The anchovy hydrolysate of various salt contents(in the range of approximately 0.7- 19.8% w/w) prepared adding the fish sauce (Dae-Young fish market) at inlet drying air temperatures of 120°C and 140°C. The process yield and physicochemical properties such as moisture content, bulk density, hygroscopicity and the morphology (EDS, XPS, XRD) of the anchovy hydrolysate powder was measured. The glass transition temperatures (Tg) of the powders equilibrated under various water activities were determined using a differential scanning calorimeter (DSC). Different drying conditions and salt concentration could generate anchovy hydrolysate powders with different process yield, bulk density and moisture content. The spray-dried anchovy hydrolysate powder was confirmed by XRD to be a mixture of an amorphous substances and crystalline salts. The energy dispersive X-ray spectrometer (EDS) and X-Ray Photoelectron Spectroscopy (XPS) analysis demonstrated that the surface NaCl concentration of the powders increased with an increasing drying air temperature. Increasing moisture adsorption of the anchovy hydrolysate powders resulted in a Tg reduction. It is suggested that producing spray dried anchovy hydrolysate for the industrial use is the use of the feed salt concentration of not lower than % w/w and inlet air temperature at 120°C, 140°C