수산물품질관리사 수산일반

제1장 수산업의 개요
제1절 수산업과 우리의 생활 13
1. 수산업(fisheries, 水産業) ·······································13
2. 분류 ·······················································14
3. 수산업의 중요성 ·············································18
4. 수산업의 특성(수산 생물 자원을 중심으로) ························19
5. 바다 ······················································20
6. 해양어류의 특징 ·············································24
7. 해양어류의 구조 ·············································25
제2절 알기 쉬운 수산용어 만들기 26
1. 추진개요 ···················································26
2. 추진경과 ···················································27
3. 추진 계획 ··················································27
4. 관계기관 등 의견 제시내용 ·····································27
5. 현행 용어와 개선안을 병기할 필요가 있는 용어 ····················28
6. 개선안을 권고할 필요가 있는 용어 ·······························29
7. 개선안을 즉시 반영할 수 있는 용어(34개) ·························29
8. 현행 용어와 개선안을 병기할 필요가 있는 용어(31개) ················32
9. 현행 용어에 설명문을 병기할 필요가 있는 용어(33개) ··············· 37
10. 개선안을 권고할 필요가 있는 용어(15개) ·························39
11. 연근해 어선 감척 사업집행지침 변경 ·····························41
제3절 수산업의 현황과 발달 43
1. 수산업의 현황 ···············································43
2. 우리나라 수산업의 현황 ·······································45
3. 수산물 생산량 ···············································47
4. 수출과 수입 ················································48
5. 세계 수산업의 현황 ··········································53
6. 대서양(Atlantic Ocean) ······································· 57
7. 수산업의 발달 ···············································61
제4절 수산업의 전망 65
1. 우리나라 수산업의 전망 ·······································65
2. 한국의 어장 ················································70
?적중예상문제 72
제2장 수산자원
제1절 해양의 이용과 수산 자원 79
1. 해양의 특성 ·················································79
2. 수산 자원 생물의 종류 ········································90
제2절 수산자원학 99
1. 어업자원의 일반적 특징 ······································· 99
2. 어업자원의 종류 ············································100
3. 어업자원의 기본적 속성 ······································ 100
4. 수산자원의 변동에 관련되는 요소(가입, 성장, 자연사망, 어획) ········100
5. 어업관리의 목표 ············································100
6. 자원량 추정법 ··············································102
7. 어업자원 관리이론 ···········································104
8. 남획과 자원진단 ············································105
9. 최대지속 생산량(MSY) ·······································105
10. 잠재 생산량과 추정방법 ·····································106
11. 수산자원의 생태학적 특징 ···································· 107
제3절 수산 생물의 종류와 자원 조사 110
1. 수산 생물의 종류와 분포 ······································110
2. 수산 자원 생물의 조사 ·······································154
제4절 노르웨이 수산업 실태와 시사점 162
1. 노르웨이 수산업 특징 ········································162
2. 주요 수산정책 ··············································163
3. 시사점 ····················································165
적중예상문제 167
제3장 어업
제1절 어장 175
1. 어업과 어장 ················································175
2. 어장 형성 요인 ·············································188
3. 어업의 종류 ················································189
4. 어로의 과정 ················································189
제2절 어구?어법 191
1. 어구와 어획 방법 ············································191
2. 어구의 재료와 구성 ·········································200
제3절 어업 기기와 주요 어업 204
1. 어업 기기 ·················································204
2. 주요 어업 ·················································207
3. 미래 어업 ·················································212
제4절 어획물 처리 214
1. 어패육의 성분조성 ···········································214
2. 어패류의 사후변화 ···········································215
적중예상문제 218
제4장 선박운항
제1절 배의 개요 239
1. 기본기능 ··················································239
2. 운항기능 ··················································239
3. 동력발생기능 ···············································240
4. 거주 및 인명안전 ···········································240
5. 극초대형선 ················································242
제2절 어선의 종류 및 구조, 선박의 설비 243
1. 어선의 뜻과 종류 ···········································243
2. 어선의 구조와 크기 ··········································247
3. 선박의 설비 ···············································250
제3절 선용품, 어선의 조종과 해상 교통 안전 253
1. 선용품 ····················································253
2. 어선의 조종과 해상 교통 안전 ·································255
3. 매듭법 ····················································259
적중예상문제 261
제5장 수산 양식
제1절 수산 양식의 개념과 방법, 양식장 환경 280
1. 수산 양식의 개념과 방법 ····································· 280
2. 양식장 환경 ················································287
제2절 종묘 생산, 영양과 사료 289
1. 종묘 생산 ·················································289
2. 영양과 사료 ················································292
제3절 양식 생물 질병, 축양과 운반, 주요 종의 양식 296
1. 양식 생물 질병 ·············································296
2. 축양과 운반 ···············································299
3. 주요 종의 양식 ·············································301
제4절 주요 종의 양식 304
1. 유영 동물 양식 ·············································304
2. 부착 및 저서 동물 양식 ······································310
3. 해조류 양식 ················································317
적중예상문제 320
제6장 수산가공과 위생
제1절 수산 식품 원료의 특성과 가공 335
1. 수산물의 성분과 영양 ········································335
2. 수산물의 특성 ··············································337
3. 수산물의 사후 변화 ··········································337
4. 어패류의 선도 판정 ·········································339
5. 어패류의 선도 유지 방법 ·····································340
제2절 주요 수산 가공품 342
1. 수산물의 처리 ··············································342
2. 주요 수산 가공품 ···········································342
제3절 기타 수산 가공품 348
1. 통조림 식품 ················································348
2. 레토르트 식품 ··············································350
3. 조미 가공품 ················································351
4. 어분과 어유 ···············································354
5. 수산 피혁 ·················································355
6. 수산 공예품 ···············································356
7. 수산물의 기능성 성분 ········································356
제4절 수산 가공 기계 359
1. 원료 처리 기계(일반 처리 기계) ································359
2. 건조기 ····················································360
3. 통조림용 기기 ··············································362
4. 연제품용 기기 ··············································364
5. 동결 장치 ·················································365
제5절 수산 식품 위생 366
1. 식중독 ····················································366
2. 중금속 ····················································370
제6절 해면양식어류 질병 원인과 대책 372
1. 어류의 질병 ················································372
2. 질병의 분류 ················································374
3. 어류폐사 원인 진단 ··········································375
4. 예방과 치료 ················································378
적중예상문제 382
제7장 수산물 유통
제1절 수산물의 유통 388
1. 유통의 특징 ················································388
2. 유통의 실태 ···············································390
제2절 수산물 유통 392
1. 수산물 유통의 개념 ··········································392
2. 수산물 유통의 특성 ·········································393
3. 수산물 유통 기능의 종류 ·····································393
4. 수산물 유통의 기구 ·········································394
5. 수산물 시장의 종류 ·········································395
6. 수산물 도매 시장 구성원 ····································· 396
7. 수산물 산지 도매 시장 기능 ···································397
8. 수산물 소비지 도매 시장 ·····································398
9. 수산물 유통의 경로 ·········································399
적중예상문제 402
제8장 수산업의 관리 제도
제1절 수산업의 국내 관리 제도 409
1. 수산업법의 개요(1953년 제정) ··································410
2. 수산업의 관리 제도 ··········································411
3. 수산 자원 관리 제도 ·········································413
4. TAC 관리 제도 ·············································415
제2절 수산업의 국제 관리 제도 418
1. 해양법상의 국제 어업 관리 제도 ································418
2. 동북아 지역의 국제 어업 협력 체계 ·····························421
적중예상문제 425