In this study, pH, oBrix, salt concentration, sodium content, color, hardness, and sensory evaluations were measured during storage at low temperatures for 21 days after making tongue sole Jangajji with different types of Gochujang sauces. The pH was higher than those of samples not containing Maesil fermented liquor at all storage periods. The oBrix of the Maesil fermented liquor added samples was higher than that of the samples not added at the early stages of storage. On the other hand, there was no significant difference between the samples with and without Maesil fermented liquor at the later stages of storage. The sodium content was lower than that of the samples not containing Maesil fermented liquor. The lightness (L) was lower in the early stages of storage than those of the Maesil fermented liquor. In the late stage of storage, however, the lightness was higher than those of the samples not containing Maesil fermented liquor. The redness (a) of the GRWO sample group showed the highest value at all storage periods compared to the other sample groups. The yellowness (b) of the GRWO sample group was high at the early stages of storage. On the 21st day of storage, however, the GRW sample group was significantly higher (p<0.01). The hardness results showed that the value of the later storage period was lower than that at the initial storage stage. The sensory evaluation showed that the Maesil fermented liquor reduced the spicy, salty, bitter, and unpleasant taste. As a result of the acceptance test, the GRWO and GRW samples were evaluated as the acceptance group with color, aroma, texture and overall acceptability compared to the brown rice Gochujang sample group.

박대 생식소중량지수(gonadosomatic index, GSI)의 월간 변화는 2월에서 7월까지는 아주 낮은 값을 보였으나, 8월부터 생식소가 급격히 발달하기 시작하여 9월에 최고값을 나타내었다. 이후 10월부터 점차 낮아져 11월에 다시 낮아지는 경향을 보였다. 비만도(condition factor, CF)의 월간 변화도 9월에 최대값을 보였다. 간중량지수(hepatosomatic index, HSI)의 월간 변화는 6월에 최대값을 보인 후 7월에