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.

The main purpose of this study is to analyse economic feasibility of low-carbon-oriented gear for anchovy boat seine. The results of benefit/cost analysis showed that use of the low-carbon fishing gear is economically feasible. Considering the fuel saving and relatively low CO2 emission by reducing the resistance of gear, net present value by such type 1 gear improvement was estimated about -2,490 ~ -1,580 million won with the benefit-cost ratio 0.81~ 0.88. And net present value by such type 2 gear improvement was estimated about 6,540 ~ 7,780 million won with the benefit-cost ratio 1.79 ~ 1.94. Development of lowcarbon trawl gear would render significant contributions to reducing CO2 emission in fishing operations and lead to reduce fishing costs due to fuel savings.

Fuel consumption in fisheries is a primary concern due to environmental effects and costs to fishermen. Much research has been carried out to reduce the fuel consumption related to fishing operations. The fuel consumption of fishing gear during fishing operation is generally related to hydrodynamic resistance on the gear. This research demonstrates a new approach using numerical methods to reduce fuel consumption. The results from the simulation were verified with results that mirrored the model experiments. By designing the fishing gear using drawing software, the whole and partial resistance force on the gear can be calculated as a result of simulations. The simulation results will suggest suitable materials or gear structure for reducing the hydrodynamic forces on the gear while maintaining the performance of the gear. Furthermore, the efficiency of low energy used anchovy dragnet as economic point of view will be dealt. This research will helpful to reduce the GHG emissions from fishing operations and lead to reduce fishing costs due to fuel savings.

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.

An experiment was carried out to evaluate the anchovy dryer performance using heat pump. We manufactured single stage refrigeration system using R22 and the dryer objects is frozen an anchovy. According to frame mobile method of the drying room inside divided at 3 drying rooms. After operating 13 hour machineries and accomplished a dryness experiment. The result which accomplishes an experiment, the dry condition which follows in frame movement of the drying room did not appear. According to the tray which is being put but in the frame the condition of anchovy dryness appeared different. It is concluded that the mean moisture evaporation rate is 60.7%, and the mean production of dryer an anchovy is 1.62 ton/day per dryer room.

천연조미소재 개발을 위하여 고압/효소분해 시스템에서 멸치 단백질의 분해 품질특성을 탐색한 결과, 최적 조건은 효소농도 0.6%, 온도 50oC, 처리시간 24시간 및 압력 50 MPa로 확인되었다. 멸치 단백질의 처리방법에 따른 품질특성을 비교한 결과, 최적조건하에서 고압/효소 처리한 멸치 가수분해물의 품질특성이 가열추출물인 대조구에 비하여 2.8배, 2배, 1.4배 증가하여 고압/효소 처리에 의한 단백질 가수분해물 생산은 가열추출법이나 고압반응에 비하여 효율적인 방법으로 나타났다. 효소종류에 따른 분해력은 복합효소로 가수분해한 경우 상업효소에 비하여 큰 증가율을 나타내어 복합효소의 분해력이 상업효소에 비하여 우수하였다. 고압/효소 처리 후의 멸치 가수분해물은 정미성 아미노산으로 알려져 있는 glutamic acid, glycine, arginine 및 alanine 등의 함량이 대조구나 압력 처리구의 유리아미노산 함량에 비하여 증가하였다. 결론적으로 고압/효소분해 처리공정은 멸치 단백질의 효과적 분해와 정미성 아미노산 생산에 효율적인 기술임을 확인하였다.

This study was conducted in order to improve the automatic fishing operation system for anchovy boat seine by comparison with the fishing gear geometry and efficiency using the labor saving nets and the combined type net with midwater trawl. Field experiments were carried out to observe the geometry of nets and improve the fishing operation system by catcher boats. The vertical net opening of fore wing net, square, fore bag net and after bag net of the combined type net were varied in the range of 9.9~12.9. 16.2~28.2, 6.8~12.1 and 9.5~15.2m respectively, when the towing speed was 1.0m/sec and the distance between boats were 100m, 200m, 300m. The vertical net opening of the combined type nets was gradually decreased as function of with increasing the distance between catcher boats. Labor saving net which was maintained the net opening and towing depth stable was more suitable for the automatic hauling operation system by improvement of bag net rather than the combined type nets which was impossible in swallow depth and near to anchovy school. 3 boats hauling operation system of the labor saving net was carried out by crane with power block in 2 catcher boats for improvement of hauling operation and pushing equipment of anchovy cooking system in the processing boat for maintain more anchovy in dry frame. From the results of field experiments, 3 boats hauling operation system with power block and improved cooking system was very 3 boats hauling operation system with power block and improved cooking system was very useful and more practical as hauling time 20~35min and No. of fishermen 12~13 in comparison with the traditional system such as hauling time 30~50 min and No. of fishmen 28~38.

This study was carried out to observe the underwater geometry of the anchovy boat seine by two fishing operation systems. One was a traditional operation system that used a fish detecting boat, another was a new operation system that used the same fishing gear with floats and sinkers in comparison with a fish detecting boat. Vertical opening of the fishing gear that used a casting net, working depth of each part of the fishing gear that used a new operation system was almost canstant, but was gradually shallow in a traditional operation system. Just before hauling net, working depth of each part of the fishing gear that used a new operation system was maintained stable, but was vertically unstable in a traditional operation system because as rear part of the fishing gear was risen up the upper layer. Just after hauling net, working depth of the fishing gear that used a new operation system was also maintained stable, and then anchovy school could be lead to bag net.

기선권현망어업의 어구 개량과 조업시스템 개선을 목적으로 생력형어구를 제작하여 현장조업선에 의한 해상실험을 실시하여 어구의 형상과 조업시스템을 관찰한 결과를 요약하면 다음과 같다. 1. 생력형 어구의 양선간격에 따른 오비기 앞끝, 오비기, 수비, 앞창, 자루그물 입구, 깔때기, 자루그물 뒤끝의 망고 변화폭은 각각 5.0~7.8, 14.4~21.1, 16.2~21.2, 14.0~17.3, 11.7~13.9, 5.4~6.9, 8.2~9.8m이었고, 각 부분의 실제 전개율은 50~78, 25~36, 24~31, 31~38, 61~73, 71~91, 87~104%로 나타났다. 2. 생력형 어구는 그물목줄 부착으로 오비기 앞끝의 전개가 신속하게 이루어지고 있으며, 개량된 나발그물 부착으로 축소형 개량어구보다 포켓형상을 대폭 개선시켜 어군의 유도가 매우 원활하였다. 또한, 양선간격 및 예망속도 변화에 따른 어구 형상이 매우 안정되었으며, 망고의 변화 폭이 크지 않아 어구의 전개성능이 향상되었다. 3. 자루그물의 개량으로 어구저항 감소, 예망속도 증대 및 입망된 어군의 도피가 현저히 감소하여 어획량이 현용어구보다 증가하였으며, 조업시스템의 개선이 가능하였다.

기선권현망어업의 어구 개량과 조업시스템 개선을 목적으로 자루그물을 A, B 2가지로 달리한 축소형 개량어구를 설계, 제작하여 현장조업선에 의한 해상실험을 실시하여 어구의 형상을 관찰한 결과를 요약하면 다음과 같다. 1. 축소형 개량어구의 실제 전개율은 오비기에서 20% 정도로 가장 작았고, 뒤쪽으로 갈수로 커지며, 자루그물에서는 110% 정도로 가장 컸으며, B형이 A형에 비하여 5~10%정도 크게 나타났다. 자루그물 입구와 뒤끝의 망고 변화폭은 A형이 9.0~13.6, 9.3·10.4m이고, B형이 10.9~14.8, 5.8~8.0m로 나타나서 B형이 A형에 비하여 자루그물 입구는 1~2m 크고, 뒤끝은 2~3m 작았다. 2. 축소형 개량어구는 오비기의 수직방향 전개성능이 개선되어 수비에 이르기까지의 예망수층이 완만하게 형성되었으며, 예망수층의 변화폭이 기존어구에 비해 적게 나타났다. 나발 그물이 포켓형상을 개선시켜 그물코의 날림현상 감소와 수비에서 자루그물까지의 어구형상이 완만하게 이루어졌으며, 예망속도가 느린 경우에도 어구의 형상이 안정되었다. 3. 축소형 개량어구 B형은 자루그물의 변화폭이 적었고, 이중깔대기의 부착으로 인해 입망된 어군의 도피율이 감소하였다.