• Science of Emotion and Sensibility
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• v.23 no.4
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• pp.33-40
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• 2020

As the number of automobile registrations increases and luxury expectations grow, consumers are increasingly interested in indoor environment of vehicles. Therefore, manufacturers have an increasing interest in improving the indoor comfort as well as automobile performance. Research on indoor automobile comfort can help manufacturers increase driver satisfaction and reduce driver stress and discomfort, thereby reducing the risk of traffic accidents. Using electroencephalogram (EEG) measurements, we investigated the change in comfort and comfortable temperature according to the ventilating seat temperature change for both men and women. Results showed that the sensation of comfort was statistically significantly higher at 25℃ than at 28℃. Secondly, there was no statistically significant difference in temperature-based comfort feeling between male and female subjects. In the future, if the correlation between the driver's comfort feeling and the change in ventilating seat temperature is analyzed, it is possible to reduce traffic accidents caused by human error and reduce the electric energy consumption of the automobile.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.52 no.5
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• pp.445-451
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• 2019

In the industrial production of fish snacks using frozen surimi, molding the surimi mixture requires an expensive automated machine. This study investigated the efficacy of freeze molding without machinery molding in the production of Alaska pollock Theragra chalcogramma surimi snacks. At 90 minutes after deep freezing at $-80^{\circ}C$, the cutting ease and shape retention of the surimi mixture were superior. The freezing-molded surimi snack had a higher TVB-N (total volatile basic nitrogen) level (3.59 mg/100 g) than that (1.50 mg/100 g) of the normally molded surimi snack. Freezing did not affect the microstructure of the surimi snack or its hardness, which is an important physical property of snack products. The freezing-molded and normally molded snacks did not differ significantly in terms of color or appearance, or in any other aspect of the sensory evaluation. Our findings demonstrate that freeze molding does not induce changes in the quality of surimi snacks. Therefore, molding by freezing treatment could be used to produce surimi snacks at small- and mid-sized seafood companies.

• Korea Trade Review
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• v.48 no.2
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• pp.129-151
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• 2023

This study explores whether market share matters for ERPT and also for the effects of FTA on ERPT among exporting countries in the four major fishery import markets - frozen pollock, frozen mackerel, frozen tuna, and frozen spawn in South Korea. In addition, I investigate whether market share matters for price competition among exporting countries. For this, I estimate the export price equation based on the maximum likelihood method by utilizing data on export price in terms of Korean currency, and the cross rate between South Korea and the exporting countries from 2010:M1 to 2019:M12 for the four major fishery import markets. According to the findings, the market share of exporting countries in the import markets matters for the positive effects of FTA on ERPT; however, it is hard to find the relation between the market share of exporting counties and ERPT. In addition, I find little evidence on the effects of market share on price competition structures among exporting countries. I believe that this study helps domestic fishery producers to understand that ERPT, the effect of FTA on ERPT, and price competition structures among exporting countries would be affected by the market share of each exporting country in the major fishery import markets in South Korea. Also, this study would help domestic fishery producers to think about how to deal with the effects of the change in the exchange rate on fishery markets for each FTA partner according to its market share after FTA is effective.

• The Journal of Fisheries Business Administration
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• v.22 no.2
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• pp.75-99
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• 1991

A quantitative analysis was carried out to monitor the commercial yield level of walleye pollock Theragra chalcogramma in the east coast of Korea, based on available data on catch and fishing effort, catch per unit of effort including fish prices from 1911 to 1988, using a traditional yield model. The results from the quantitative assessment were based to estimate maximum economic yield (MEY) and optimal fishing effort (E-opt) at MEY. On the other hand, interaction aspects between danish seine fishery and trawl fishery mainly targeting walleye pollock in the east coast of Korea were studied to predict optimal situation in fishing effort level from economic point of view which gives the most benefits to the two fisheries. Total production of walleye pollock in 1911 when its catch record was begun for the first time was about 12, 000 metric tons(M/T), and then the catch trend maintained nearly at the level of 50, 000 M/T per annum, showing a decreasing trend until 1930. The highest production from historical data base on walleye pollock fishery statistics was from the years in 1939 and 1940, about 270, 000 M/T and 26, 000 M/T, respectively. No production of the fish species was recorded during the years from 1943 to 1947, and from 1949 to 1951. From 1952 onwards annual production was only available from the southern part of 38$^{\circ}$N in the east coast. During two decades from 1952 to 1970, the production had sustained about less than 30, 000 M/T every year. Annual production showed an increasing trend from 1971, reaching a maximum level of approximately 162, 000 M/T in 1981. Afterwards, it has deceased sharply year after year and amounted to 180, 000 M/T in 1988. The catch composition of walleye pollock for different fishery segments during 1970~1988 showed that more than 70% of the total catch was from danish seine fishery until 1977 but from 1978 onwards, the catch proportion did not differ from one another, accounting for the nearly same proportion. Catch per unit of effort (CPUE) for both danish seine fishery and trawl fishery maintained a decline tendency after 1977 when the values of CPUE were at level of 800 kg/haul for the former fishery and 1, 300 kg/haul for the latter fishery, respectively. CPUEs of gillnet fishery during 1980~1983 increased to about 3.5 times as high value as in the years, 1970~1979 and during 1987~1988 it decreased again to the level of the years, 1970~1978. The bottom longline fishery's CPUE wa at a very low level (20 kg/basket) through the whole study years, with exception of the value (60 kg/basket) in 1980. Fishing grounds of walleye pollock in the east coast of Korea showed a very limited distribution range. Danish seine fishery concentrated fishing around the coastal areas of Sokcho and Jumunjin during January~February and October~December. Distributions of fishing grounds of trawl fishery were the areas along the coastal regions in the central part of the east coast. Gillnet and bottom longline fisheries fished walleye pollock mainly in the areas of around Sokcho and Jumunjin during January~February and December. Relationship between CPUEs' values from danish seine fishery and trawl fishery was used to standardize fishing effort to apply to surplus production model for estimating maximum sustainable yield (MSY) and optimum fish effort (F-opt) at MSY. The results suggested a MSY of 114, 000 M/T with an estimated F-opt of 173, 000 hauls per year. Based on the estimates of MSY and F-opt, MEY was estimated to be about 94, 000 M/T with a range of 81, 000 to 103, 000 M/T and E-opt 100, 000 hauls per year with a range of 80, 000 to 120, 000 hauls. The estimated values of MEY and E-opt corresponded to 82% of MSY and 58% of F-opt, respectively. An optimal situation in the fishing effort level, which can envisage either simultaneously maximum yield or maximum benefit for both danish seine fishery and trawl fishery, was determined from relationship between revenue and cost of running the fleet : the optimal fishing effort of danish seine fishery was about 52, 000 hauls per year, corresponding to 50 danish seiners and 27, 000 hauls per year which is equal nearly to 36 trawlers, respectively. It was anticipated that the net income from sustainable yield estimated from the respective optimal fishing effort of the two fisheries will be about 3, 800 million won for danish seine fishery and 1, 000 million won for trawl fishery.

• Food Science of Animal Resources
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• v.27 no.3
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• pp.320-328
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• 2007

This study was conducted to determine the effect of pH adjustment and the addition of cryoprotectants on the quality characteristics of chicken breast surimi. We prepared surimi from Alaska pollack, as a the control, by two time washing times and the addition of cryoprotectants. Different preparations of surimi were manufactured by adjusting to pH 11.0 and the addition of different addition cryoprotectants during frozen storage (T1 : 5% sorbitol and 0.3% polyphosphate, T2: 4% sugar, 5% sorbitol and 0.3% polyphosphate, and T3: 2% salt, 4% sugar, 5% sorbitol and 0.3% polyphosphate). The moisture content was significantly lower in the control and T3 samples. The crude protein content was increased with storage times. The crude protein was higher in the control. The water-holding capacity, myofibrillar protein and shear force were significantly higher in T3 than other surimi samples. All gel characteristics were significantly higher in the control and T3 than other surimi samples. pH 11.0 adjusted chicken breast surimi had greater lightness than the control, and T3 samples had the highest lightness and whiteness. Sensory evaluations were significantly higher in the control and T3 than the other samples. The gel, and physical characteristics and sensory evaluation of T3 were similar to the control. T3 samples had superior color and pH than the control Alaska pollack surimi.

• Journal of Animal Science and Technology
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• v.49 no.6
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• pp.847-856
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• 2007

This study was conducted to determine the effect of cryoprotectants(sugar, sorbitol, polyphosphate) on quality properties of chicken breast surimi manufactured by pH adjustment(pH 11.0) during frozen storage. Final surimi was divided into experimental units to which the following treatments were randomly assigned: C(Alaska pollack surimi, two times washing, 4% sugar＋5% sorbitol＋0.3% polyphosphate additive); T1(chicken breast surimi, 0.3% polyphosphate additive); T2(chicken breast surimi, 5% sorbitol ＋0.3% polyphosphate additive); T3(chicken breast surimi, 4% sugar＋5% sorbitol＋0.3% polyphosphate additive). All amino acid contents of control were higher than those of all treatments, while T2 was higher in amino acid contents among the treatments. Shear force of all treatments were higher than that of control, but the breaking force, deformation and gel strength were lower. The TBARS(thiobarbituric acid reactive substances) and VBN(volatile basic nitrogen) values of all treatments were lower than those of control, The TBARS values of all treatments were increased with increased storage period. In sensory evaluation, the score of appearance, meat color and overall acceptability of control were higher than those of all treatments, but aroma, juiciness and tenderness were lower than those for all treatments.

• Food Science of Animal Resources
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• v.27 no.1
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• pp.35-41
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• 2007

This study was conducted to determine the effect of pH adjustment and addition of sodium chloride (NaCl) on quality characteristics of pork leg surimi. The pork leg surimi was manufactured with one of following pH 3.0 or pH 11.0 adjustment and contained 2% NaCl or not; C (Alaska pollack surimi, two times washing, 0% NaCl), T1 (pork leg surimi pH 3.0 adjustment, 0% NaCl), T2 (pork leg surimi, pH 3.0 adjustment, 2% NaCl), T3 (pork leg surimi, pH 11.0 adjustment 0% NaCl), T4 (pork leg surimi, pH 11.0 adjustment, 2% NaCl). The $L^*$ and W values was increased with increasing of pH value, but the $a^*$ and $b^*$ values lower. The W values were higher (p<0.05) as addition of NaCl, but $a^*$ and $b^*$ values were lower. In textural properties, the cohesiveness was increased with increasing of pH value, however with the exception of springiness all traits were higher (p<0.05) as addition of NaCl. The breaking force and gel strength was increased with increasing of pH value. The breaking force, gel strength and breaking force u deformation were higher as addition of NaCl, but shear force lower. In sensory evaluation, the tenderness was increased with increasing of pH value and all traits of sensory evaluation also were higher (p<0.05) as addition of NaCl. There were no differences in interaction of pH adjustment and without or with NaCl on color, textural properties, breaking force, deformation, gel strength, shear force and sensory evaluation of pork leg surimi. The color, textural and physical characteristics and sensory evaluation ot T2 and T4 were similar to treatment C. Therefore, the pH 11.0 and 2% NaCl addition on process of manufacture of pork leg surimi would be recommended.

• Journal of radiological science and technology
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• v.38 no.4
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• pp.337-345
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• 2015

After the Fukushima nuclear accident in 2011, concerns about radiation by people are increasing rapidly. If people could know how much they will be exposed by radiation, it may help them avoiding it and understand what exactly radiation is. By doing this, we were helping to reduce the anxiety of radiation contamination. In this study, we have researched figures of radioactivity with 'Captus-3000 thyroid uptake measurement systems' in well counter detector system. The materials were measured with Briquette, Shiitake, Pollock, Button type battery, Alkaline battery, Topsoil, Asphalt, Gasoline, Milk powder, Pine, Basalt stone, Pencil lead, Wasabi, Coarse salt, Tuna(can) Cigar, Beer, and then we categorized those samples into Land resources, Water resources, Foodstuff and Etc (Beer classified as a water resources has been categorized into Foodstuff). Also, we selected the standard radiation source linear 137Cs to measure the sensitivity of well counter detector. After that, we took cpm(counter per minute) for the well counter detector of thyroid uptake system's sensitivity. Then we compared the results of each material's cpm and converted those results to Bq/kg unit. There were a little limitation with the measurement equipment because it has less sensitivity than other professional equipment like 'High purity germanium radiation detector'. Moreover, We didn't have many choices to decide the materials. As a result, there are macroscopic differences among the rates of material's spectrum. Therefore, it had meaningful results that showed how much each material had emitted radiation. To compare the material's cpm with BKG, we've compounded their spectrums. By doing that, we were able to detect some differences among the spectrums at specific peak section. Lastly, Button type battery, Alkaline Battery, Briquette, Asphalt and Topsoil showed high value. There were classified emitting high radiation Group A and emitted lower radiation Group B. The Group A, alkaline battery showed higher rate of radiation by 7.67 %, and Button type battery was yield 4.65 % higher rate than BKG. Additionally, Asphalt (8.03 %), Topsoil (3.76 %), Briquette (7.46 %) were yield for higher values. Several samples of the daily supplies were yield little higher, but it seems safe to use in daily lives. In the case of the 'Foodstuff', all of the samples were safe and they were under the radiation limits of the Ministry of Food and Drug Safety for Food; thus, we highly recommend this study to you as a reference of common daily routine.

• Journal of Food Hygiene and Safety
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• v.27 no.3
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• pp.317-324
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• 2012

In order to determine an authenticity of food ingredient, we used DNA barcode method by universal primers. For identification of animal food ingredients, LCO1490/HCO2198 and VF2/FISH R2 designed for amplifying cytochrome c oxidase subunit1 (CO1) region and L14724/H15915 for cytochrome b (cyt b) region on mitochondrial DNA were used. Livestock (cow, pig, goat, sheep, a horse and deer) was amplified by LCO1490/HCO 2198, VF2/FISH R2 and L14724/H15915 primers. Poultry (chicken, duck, turkey and ostrich) was amplified by LCO1490/HCO 2198 and VF2/FISH R2 primers. But, Fishes (walleye pollack, herring, codfish, blue codfish, trout, tuna and rockfish) were only amplified by VF2/FISH R2 primers. For plant food ingredients, 3 types of primers (trnH/psbA, rpoB 1F/4R and rbcL 1F/724R) have been used an intergenic spacer, a RNA polymerase beta subunit and a ribulose bisphosphate carboxylase region on plastid, respectively. Garlic, onion, radish, green tea and spinach were amplified by trnH/psbA, rpoB 1F/4R and rbcL 1F/724R. The PCR product sizes were same by rpoB 1F/4R and rbcL 1F/724R but, the PCR product size using trnH/psbA primer was different with others for plants each. We established PCR condition and universal primer selection for 17 item's raw materials for foods and determine base sequences aim to PCR products in this study. This study can apply to determine an authenticity of foods through making an comparison between databases and base sequences in gene bank. Therefore, DNA barcode method using universal primers can be a useful for species identification techniques not only raw materials but also processed foods that are difficult to analyze by chemical analysis.

• Journal of Food Hygiene and Safety
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• v.33 no.5
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• pp.361-368
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• 2018

N-nitrosamines are probable or possible human carcinogens, which are produced by the reaction between secondary amines and nitrogen oxide in the acidic environment or by heating. Common risk assessment procedure involves the comparison between exposures expressed in the unit, mg/kg body weight/day and the Health-Based Reference dose expressed in the same unit. This procedure is suitable for the policy decision-making and is considered as inappropriate for the consumers to get information about their dietary decision-making. Therefore, the distributions of NDMA (N-nitrosodimethylamine), NDBA (N-nitrosodibutylamine), the six N-nitrosamines (NDMA, NDBA, NDEA (N-nitrosodiethylamine), NPYR (N-nitrosopyrrolidine), NPIP (N-nitrosopiperidine), and NMOR (N-nitrosomorpholine) in the menus grouped based on the presence of main ingredients and cooking methods were analyzed to generate consumer-friendly information regarding food contaminants. Recipes and intakes were taken from 2014 to 2016 KNHANES (The Korean National Health and Nutrition Examination Survey) and only the data from ages of 7 years or older were used. The contamination data were collected from the 2014~2016 Total Diet Study and all the analysis were performed using R software. Rockfish, eel, anchovy broth and pollock were mainly exposed to N-nitrosamines. In terms of cooking methods, soups and stews appeared to contain the highest amount of N-nitrosamines. Cereals, fruits, and dairy products in the ingredient categories, and rice dishes and rice combined with others in recipe categories had the lowest level exposure to N-nitrosamines. In case of N-nitrosamines, unlike other cooking related food contaminants, boiled dishes such as soups and stews and dishes mainly consisting of fishes and shellfishes had highest level of exposure, showing a large discrepancy with the previous thought of processed meat is the main source of N-nitrosamines.