가공공장에서 수행한 한국 다랑어 선망 어획물 종조성에 대한 예비 연구

이성일 ( Sung Il Lee ),김장근 ( Zang Geun Kim ),손호선 ( Haw Sun Sohn ),유준택 ( Joon Taek Yoo ),김미정 ( Mi Jung Kim ),이동우 ( Dong Woo Lee ),김두남 ( Doo Nam Kim ),문대연 ( Dae Yeon Moon ) 한국어업기술학회 2011 수산해양기술연구 Vol.47 No.4

A preliminary study on species composition of a Korean purse seine catch landed at cannery was conducted in April 2011. In the cannery, all tuna catch are sliding through a sorting grid panel that filters and drops fish in the buckets by size class (above 9kg, 3.4-9kg, 1.8-3.4kg, 1.4-1.8kg and below 1.4kg). In cannery processing, species sorting was made for skipjack tuna and yellowfin tuna only from catches greater than 3.4kg during filtering but not for bigeye tuna because of difficulties in species identification between bigeye tuna and yellowfin tuna under frozen state. As no species identification was carried out for catch groups less than 3.4kg in the cannery process, this study focused on sorting out skipjack tuna and yellowfin tuna from these groups and then identifying bigeye tuna from all size groups of yellowfin tuna. Using the mixture rate of species obtained from the samples taken, species composition of the landed catch was estimated. As results, cannery research showed 95% for skipjack tuna, 3% for yellowfin tuna and 2% for bigeye tuna in species composition, while vessel logbook data represented 96%, 3% and 1% for skipjack tuna, yellowfin tuna and bigeye tuna, respectively. The proportion of bigeye tuna identified in the cannery was slightly higher than shown in logbook data by 1%.

중서부태평양 수역 우리나라 다랑어 선망어업의 시간대별 어획률 비교

하영신,권유정,이미경,이성일 한국수산해양기술학회 2022 수산해양기술연구 Vol.58 No.4

Korean tuna purse seine fishery in the Western and Central Pacific Ocean (WCPO) began to operate in earnest in the early 1980s. Since then, the total catch has shown an increasing trend and the target species are skipjack tuna (Katsuwonus pelamis), yellowfin tuna (Thunnus albacare) and bigeye tuna (Thunnus obesus). Based on the operational data of Korean tuna purse seine fishery from 2016 to 2020, the catch rates of target species (skipjack and yellowfin tunas) were analyzed by operation time for set types (free school and FAD sets). In the case of the free school sets, they were usually made from sunrise to sunset, and the catch rate was high before and after sunrise for skipjack tuna and before sunset for yellowfin tuna. On the other hand, for the FAD sets, more than 90% of them were made just before sunrise, and there were few operations during the daytime. The purpose of this study is to examine whether there are differences in the catch rate of skipjack and yellowfin tunas by operation time and by school type for Korean tuna purse seine fishery in the WCPO, which could be helpful in understanding its fishing characteristics and providing useful information for developing the stock indices of the target species. 중서부태평양수역 우리나라 다랑어 선망어업은 1980년 초반에 시작되었으며 가다랑어, 황다랑어, 눈다랑어가 목표종으로, 조업이 시작된 이래로 어획량은 증가하는 모습을 보였다. 2016년에서 2020년까지의 우리나라 다랑어 선망어선의 어획실적 자료를 토대로 조업시간대별 어획률을 조업 형태별로 분석하였다. 부상군 조업은 일출 이후부터 일몰까지 주로 이루어졌으며 가다랑어는 일출 전,후에 황다랑어는 일몰전,후에 어획률이 높았다. FAD 조업은 일출 전에 90%이상이 이루어졌으며 일출 이후에는 거의 조업이 이루어지지 않았다. 본 연구의 목적은 중서부태평양 수역의 우리나라 다랑어 선망 어업의 조업 시간별, 조업 형태별로 가다랑어와 황다랑어의 어획률의 차이가 있는지 알아보는 것으로 본 연구의 결과가 이들의 조업 특성을 이해하는데 도움을 주며, 대상종의 자원량 지수를 개발하는데 중요한 정보를 제공할 수 있을것이다.

Lipidomic profiling of Skipjack tuna (Katsuwonus pelamis) by ultrahigh-performance liquid chromatography coupled to high resolution mass spectrometry

Hu, Lingping,Hu, Zhiheng,Chin, Yaoxian,Yu, Haixia,Xu, Jianhong,Zhou, Jianwei,Liu, Donghong,Kang, Mengli,Hu, Yaqin The Korean Society of Fisheries and Aquatic Scienc 2022 Fisheries and Aquatic Sciences Vol.25 No.3

A method of ultrahigh performance liquid chromatography coupled to high resolution mass spectrometry (UPLC-HRMS) was established for characterization of the lipid profile of Skipjack tuna. Over 300 lipid molecular species were identified through cross-acquisition in both positive and negative ion mode. Phospholipids (PLs) were dominant in Skipjack tuna. Lysophosphatidylethanolamine (LPE), phosphatidylethanolamine (PE), lysophosphatidylcholine (LPC) and phosphatidylcholine (PC) were the main lipid molecular species in PLs, accounting for 89.24% of the total PLs. The ratio of sphingolipids (SLs) and glycerolipids (GLs) were considerable, accounting for 12.30% and 13.60% of the total lipids respectively. Ceramide (Cer) was the main lipid molecular species of SLs, accounting for 64.96% of total SLs, followed by sphingomyelin (SM), accounting for 25.45% of total SLs. Ether diglycerides (ether DG) were the main lipid molecular species of GLs (97.83%). The main fatty acids (FAs) are unsaturated fatty acids (UFAs) in Skipjack tuna. Besides, a new FAs class branched fatty acid esters of hydroxy fatty acids (FAHFA) was detected, together with the FA. The active lipids identified in this study can be used to evaluate the nutritional value of Skipjack tuna.

진공 해동과 침수 해동에 의한 냉동 가다랑어K(atsuwonus pelamis)의 품질 차이에 관한 연구

이태헌,구재근 한국수산과학회 2012 한국수산과학회지 Vol.45 No.6

Thawing is very important in tuna canning because it affects the yield and quality of the canned tuna, and productivity. The effects of vacuum thawing on the quality, yield, and thawing times of frozen skipjack were compared with conventional water immersion thawing. The time required to thaw frozen skipjack tuna (weight 2.5-3.0 kg) from -10℃ to -2℃ was 75, 60, and 37 min at a pressure of 17, 23, and 31 mmHg, respectively, corresponding to temperatures of 20, 25, and 30℃. The thawing time decreased with increasing pressure. Vacuum thawing shorten the thawing time by 58-80% compared with water immersion thawing at 20℃, and there was less difference between the core and skin temperatures than with water immersion thawing. No significant change in pH or histamine was observed according to thawing method, while the volatile basic nitrogen (VBN), trimethylamine (TMA), and K value were lower with vacuum thawing than water immersion thawing. Based on these results, we believe that vacuum thawing minimizes the biochemical and microbial changes that occur while thawing frozen skipjack tuna.

다이어트 식품 소재로서 자숙 가다랑어K(atsuwonus pelamis) 백색육의 부위별 식품성분 특성

김진수,김현정,김민지,김기현,지성준,임경훈,박권현,신준호,허민수 한국수산과학회 2012 한국수산과학회지 Vol.45 No.4

This study evaluated the possible use of white muscle from cooked skipjack tuna as a constituent of diet foods. White muscles from the belly and dorsal area of cooked skipjack tuna were identified as anterior, median, and posterior. The skipjack tuna white muscle contained more moisture and ash (except for part I in both the belly and dorsal muscles)than chicken muscle, while it had less crude protein and crude lipid (except for part II in belly muscle). The yield was the highest in part I of both the dorsal and belly parts among the various parts of white muscles. The skipjack tuna white muscle contained 14-18% fewer calories than chicken breast muscle. Part I from both the belly and dorsal muscles had higher total amino acid contents than the other parts, but lower contents than chicken breast muscle. White muscle of skipjack tuna was rich in minerals, such as phosphorus, iron, and zinc. The total free amino acid content of part I in the belly and dorsal muscles was 1,152.1 and 1,215.7 mg/100 g, respectively, and was 1.7-1.8 times higher than in chicken breast muscle. The major amino acids in the white muscles from skipjack tuna were taurine, histidine, anserine, and carnosine. Based on these results, if it is possible to mask the fish odor, all parts of the white muscle from skipjack tuna could be used as constituents of diet foods.

기후변화가 중서부태평양 가다랑어(Katsuwonus pelamis)의 어획분포와 생물학적 특성에 미친 영향

김은정,문대연,김수암 한국수산과학회 2015 한국수산과학회지 Vol.48 No.4

To reveal the spatial and temporal variability in the distribution, growth, and maturation of skipjack tuna Katsuwonus pelamis in the western tropical Pacific, we compared two El Niño-Southern Oscillation (ENSO) signals and the sea surface temperature (SST) in the main fishing area with fishery and biological data. An index of skipjack tuna distribution was calculated using Korean purse seine fishery data from 1985 to 2003. Biological data for skipjack tuna were collected monthly from Korean catches during the 1994-2003 period. The catch was more closely related to the SST in the main fishing area than to the ENSO signals. However, cross-correlated function analysis showed delayed interactions between abiotic and biotic factors. The El Niño events preceded the eastward movement of the fishing center by 2-3 months. El Niño had a positive effect on the skipjack tuna catch, and the change in the Southern Oscillation Index (SOI) preceded the catch fluctuation by ca. 5-7 months. In addition, negative El Niño effects on gonad maturation and the mean length of skipjack tuna were detected with time lags of 12 and 7 months, respectively. The length frequency indicated that the regime-specific growth pattern at each discrete period seemed to be related to the ENSO.

수산물 가공부산물의 이용에 관한 연구 II-가공방법에 따른 가다랭이 내장 silage의 저장 중 성분변화

윤호동,이두석,서상복,YOON Ho-Dong,LEE Doo-Seog,SUH Sang-Bok 한국수산과학회 1997 한국수산과학회지 Vol.30 No.1

가다랭이 통조림 제조시 부산물로 대량 생산되는 내장을 유효하게 이용할 목적으로 유산균을 이용한 방법과 산첨가 방법에 따라 silage를 제조하고, 저장기간 중 성분변화를 검토한 결과, 산첨가 silage는 수분, 조지방, 조단백질 및 무기질의 함량이 유산균 발효 silage보다 높은 반면에, 탄수화물 및 다가불포화지방산 함량은 낮았다. 특히 저장기간의 경과에 따라 유산균 발효 silage의 n-3 지방산 함량의 증가가 두드러졌다. 산첨가 및 유산균 발효 silage의 주요 아미노산은 Glu, Asp, Leu, Gly 및 Ala 이었다. 산첨가 silage는 필수아미노산인 트립토판의 함량이 원료 내장에 비하여 $30\%$ 감소하였으나, 유산균 발효 silage는 $5\%$ 감소하였다. 또한 저장 기간의 경과에 따라 유산균 발효 silage의 비타민 $B_1$ 및 $B_2$ 의 함량은 증가하였으나, 산첨가 silage는 $B_1$ 함량만 미미하게 증가하였고, $B_2$는 감소하는 경향을 나타내었다. 산첨가 silage는 회갈색을 띄고 비린내 및 젓갈냄새가 났으나, 유산균 발효 silage는 다갈색을 띄고 생성된 유기산에 의하여 산미를 나타내었다. For an effective use of fish by-products from the skipjack tuna (Katsuwonus pelamis) canning manufactures, the changes of chemical properties of skipjark tuna viscera silage by the processing method during storage were investigated. The acid treated skipjack tuna viscera silage (ASS) were higher in the contents of moisture, lipid, protein and mineral but lower in the contents of carbohydrate and polyunsaturated fatty acids than those of fermented skipjack tuna viscera silage (FSS) by L. bulgaricus, KCTC 3188 and L. plantarum, KCTC 1048. Especially, the contents of total n-3 fatty acids in FSS increased remarkably during storage. The dominant amino acids in ASS and FSS were glutamic acid (Glu), aspartic acid (Asp), leucine (Leu), glycine (Gly) and alanine (Ala). And the contents of tryptophan (Trp) decreased by $30\%$ in ASS and $5\%$ in FSS in comparision with that of raw skipjack tuna viscera after 42 days of storage. The concentration of vitamin $B_1\;and\;B_2$ in FSS increased gradually during storage but the concentration of vitamin $B_2$ in ASS decreased. In the organoleptic evaluation, ASS gave a grayish brown color and a fishy odor. On the other hand, FSS had reddish brown color and sour taste by the production of lactic arid during storage.

태평양 수역 우리나라 다랑어선망어업의 어획특성

이미경 ( Mi Kyung Lee ),이성일 ( Sung Il Lee ),김장근 ( Zang Geun Kim ),구정은 ( Jeong Eun Ku ),박희원 ( Hee Won Park ),윤상철 ( Sang Chul Yoon ) 한국수산해양기술학회 2015 수산해양기술연구 Vol.51 No.3

Fishing trend and characteristics of Korean tuna purse seine fishery in the Pacific Ocean were investigated using logbook data compiled from captain onboard and the statistical data from 1980 to 2013. The historical catch of this fishery had sharply increased since mid-1980s, and it has shown fluctuations with about 2-3 hundred thousands, whereas the catch per number of vessel has steadily increased with fluctuations since commencing this fishery. As for the proportion of catch by set type, unassociated type had increased from the mid-1980s to the end of 1990s, and then has decreased up to 2010s. Associated type had decreased continually to the end of 1990s, however, it started to increase since the beginning of 2000s. As for the catch proportion of set type by main species, those of skipjack tuna and bigeye tuna showed higher in the associated type, whereas that of yellowfin tuna has the highest proportion in the unassociated type. Fishing distribution of Korean tuna purse seine fishery was concentrated on the area of 5°N~10°S and 140°E~180° through the decades. The monthly catch distribution by longitudinal zone of Korean tuna purse seine fishery expanded the most further to the eastward in September to October.

자숙 가다랑어뼈로부터 칼슘제의 제조 및 특성

김진수,조문래,허민수,KIM Jin-Soo,CHO Moon-Lae,HEU Min-Soo 한국수산과학회 2000 한국수산과학회지 Vol.33 No.2

참치 통조림 부산물인 자숙 가다랑어뼈를 칼슘제로 이용하기 위하여 칼슘추출조건 (추출방법 및 시간) 및 그 특성에 대하여 살펴보았다. 다량의 지질이 혼재한 자숙 가다랑어뼈로부터 칼슘제로 제조하기 위한 추출방법으로는 회화처리가 고온가압처리 및 진탕 처리보다 어취가 없으면서 백색을 나타내어 적절하였고, 백색도 및 칼슘 가용화율로 미루어 회화처리 최적조건은 $900{\circ}C, 15분$이었다. 최적조건에서 회화처리한 칼슘제의 응집은 진탕시간이 경과할수록 증가하여 16시간에 $86.1{\%}$로 최고에 달하였고, 용액 pH가 산성조건 (pH 2-5)에서는 거의 일어나지 않았으나, 중성조건 (pH 6-8)에서 급격히 증가하여 최대에 이르렀고, 알칼리조건 (pH 9-11)에서는 중성조건과 거의 차이가 없었다. 이상의 결과로 보아 최적조건에서 처리한 칼슘제의 경우도 중성부근에서는 가용화율이 낮아 기능성 개선제 또는 고차 수산가공품의 탄력 증강 등과 같은 품질개선제로 이용되기 위하여는 용해도 개선을 위한 적절한 처리가 시도되어야 할 것으로 판단되었다. As a part of investigation for utilizing of canned tuna processing by-products as a food resource, we examined the processing conditions and characteristics (extraction methods and ashing condition) of a calcium powder from skipjack tuna bone. Among ashing, autoclaving, and shaking methods for extraction of calcium powder from skipjack tuna bone, ashing method was superior to other methods on the aspect of fish odor, white index, and calcium recovery of calcium powder. Based on the results of white index and soluble calcium ratio, the optimal ashing temperature and time for preparation of a calcium powder from skipjack tuna bone was at $900{\circ}C for 15 min$. Cohesive ratio of calcium powder by shaking at pH 7.0 was increased up to 16 hrs, but after that almost unchanged. Cohesive ratio of calcium powder by shaking for 24 hrs was increased at neutral and alkaline conditions (pH 6-8 and pH 9-11), but almost unchanged at acidic conditions (pH 2-5). For the effective utilization of the calcium powder from skipjack tuna bone, a suitable treatment is needed for improvement of calcium solubility at neutral condition.

수산물 가공부산물의 이용에 관한 연구 I -가다랭이 내장 발효 silage 제조를 위한 유산균주의 배양특성

윤호동,이두석,지청일,서상복,YOON Ho-Dong,LEE Doo-Seog,JI Cheong-Il,SUH Sang-Bok 한국수산과학회 1997 한국수산과학회지 Vol.30 No.1

가다랭이 통조림을 제조할 때 대량 폐기되는 내장을 유효하게 이용할 목적으로 어류 내장 silage 제조를 위한 유산균주의 배양특성 및 저장기간에 따른 원료의 성상변화를 조사한 결과, MRS 배지에서 배양한 L. bulgaricus 및 L. plantarum 균주는 $pH\;5.5\~6.5$, 배양온도 $35^{\circ}C$ 부근에서 산생성 및 증식이 양호하였으며, 가다랭이 내장 자숙액에 사용된 당질원인 당밀 dextrose의 적정 첨가농도는 가다랭이 내장 중량 당 각각 $10\%$와 $7\%$ 정도인 것으로 나타났다. 저장기간에 따라 산첨가 silage의 pH는 초기 4.0에서 저장 42일째 pH 4.5로 다소 증가하였으며, 유산균 발효 silage는 초기 pH 5.9에서 점차 감소하여 pH 약 4.0까지 저하되었다. silage의 초기 VBN 함량은 약 $62\~65\;mg/100g$에서 저장기간에 따라 점차 증가하여 저장 42일후 산첨가 silage는 112.6\;mg/100g이었고, L. bulgarius 및 L. plantarum 발효 silage는 각각 139.9 mg/100g와 155.0 mg/100g 이었다. L. plantarum 발효 silage의 저장중 경시별 아미노질소 함량은 저장 4일째 1391.3 mg/100g으로서 약 $81\%$의 가수분해율을 나타내었다. 또한 L. plantarum을 이용하여 제조한 발효 silage의 초기 생균수는 $2.7\times10^8/g$에서 저장 35일째는 $2.3\times10^7/g$으로 나타났다. In order to utilize fish by-products from the skipjack tuna (Katsuwonus pelamis) canning manufactures Lactobacillus buigaricus KCTC 3188 and L. piantarum KCTC 1048 were used as a starter culture for the preparation of fermented fish silage with skipjark tuna viscera. The optimum temperature and pH on barterial growth and lactic acid production of L. bulgaricus and L. plantarum in MRS broth were $35^{\circ}C$ and around pH 6.0, respectively. And the optimum concentrations of the carbohydrate sources added to the broths were $7\%$ for dextrose and $10\%$ for molasses on the basis of total weights of skipjack tuna viscera. The pH of acid treated skipjack tuna viscera silage (ASS) slightly increased from 4.0 to 4.5, while that of fermented skipjack tuna viscera silages by the use of lactic acid bacterias (FSS) was significantly declined from 5.9 to about 40 after 42 days of storage at $35^{\circ}C$. Though the content of volatile basie nitrogen (VBN) in ASS was lower than those of FSS after 42 days of storage at $35^{\circ}C$, VBN content in silages slightly increased from an initial value of $62\~65{\cdot}mg/100g$ to final value of $113\~155\;mg/100g$ over 42 days. The fermented silage by L. piantarum reached a maximum concentration of amino nitrogen and showed $81\%$ of hydrolysis degree after 4 days of storage at $35^{\circ}C$.