• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.8
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• pp.546-556
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• 2020

This study aims to provide basic data for food hygiene safety education by surveying the status of food hygiene safety awareness, attitude, and personal hygiene control of male and female college students in South Chungcheong Province, Republic of KOREA. From May 16 to June 30, 2019, 1,048 survey responses were collected at H University and analyzed statistically using SPSS 23.0. This study found males believed agricultural, livestock, and fisheries products (3.37, 3.08), and processed foods (3.40, 3.00) to be significantly safer, and information on food safety was easier to obtain (3.40, 3.00) than females. They were also more confident in choosing safe food (3.30, 2.97), than females. This indicates that males are more aware of food hygiene safety than females. On the other hand, females responded that they checked the expiration date (4.11, 4.40) and stored food according to characteristics (4.08, 4.30) than males, wash their hands after using the toilet(4.23 4.53) than males. This suggests that females were more aware of food hygiene attitudes and personal hygiene control than males. According to this study, college students' awareness of food hygiene safety and attitude, personal hygiene control showed a gender gap. Males had higher food hygiene safety awareness than females, but their awareness of food hygiene attitudes and personal hygiene control was lower. This suggests that differentiated food hygiene safety education is needed considering these gender differences.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.30 no.1
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• pp.1-7
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• 1997

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 $35^{\circ}C$.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.30 no.1
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• pp.8-15
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• 1997

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.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.11 no.4
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• pp.219-225
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• 1978

Several samples of tile dried purple laver grown and processed at the major laver producing districts, i. e Mokpo, Wando, Hadong and Jangrim, along the southern coast of Korea were Quantitatively investigated to determine composing patterns of the fatty acids by gas-liquid chromatography. The total lipid contents in dried purple laver of Hadong were $1.8\%$ being the highest value. Upon analyzing fatty acid composition, some differences were observed in their quantitative distribution at different growing places. Dried purple laver of Wando contained mainly $C_{16:0},\;C_{18:1},\;C_{16:1}\;and\;C_{17:0}$ fatty acids, that of Mokpo contained $C_{16:0},\;C_{20:5},\;C_{18:1}\;and\;C_{16:1}$ fatty acids, and that of Hadong $C_{16:0},\;C_{20:5},\;C_{18:0}\;and\;C_{20:1}$ fatty acids, and that of Jangrim $C_{20:5},\;C_{16:0},\;C_{18:1}\;and\;C_{18:0}$ fatty acids, each in order of acid quantity. In regard to the composing pattern of carbon number of fatty acids, the dried purple laver o Mokpo, Hadong, and Jangrim contained $C_{16},\;C_{18}\;and\;C_{20}$ fatty acids with the identical distributional pattern, while that of Jangrim contained $C_{16},\;C_{18}\;and\;C_{17}$ fatty acids as major components. Dried Purple laver of Jangrim contained especially high amount of $C_{20:5}$ fatty acids.

• Journal of the Korean Institute of Landscape Architecture
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• v.30 no.2
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• pp.70-78
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• 2002

The landscape disign of Gamcheon wholesale fish Market was designed around a turnkey base to promote the economy of Busan Metropolitan City, to establish a fishery marketing center and to modernize existing facilities. The objectives of the project were to promote the mood of an old market, while preserving its functions and efficiency as a market, to design outdoor spaces with natural resources and amenities in balance, and to create attractive tourist spots in connection with the wide area development plan. The project was oriented, fast, to enhance the functions of the market. For this purpose, a multi-dimensional space layout was designed in consideration of functions as a wholesale market. The safety of pedestrians was secured by separating lathes for vehicles and for pedestrians. Tree planting with various functions such as sheltering, wind breaking and guiding was planned. Secondly, nature-friendly and human-friendly landscaping design was attempted. For this, the beautiful natural resources of Amnam Park were utilized, and green spaces such as green bridges linking buildings in the wholesale market, and rooftop gardens were to be arranged. In addition, environment-friendly facilities such as roads paved with natural materials(i.e. gravel, shells) and program parking lots were to be planned. Thirdly, landscape design was considered to create attractive tourist spots. For example, a fish farm was created as a theme street for pedestrians and various water-friendly spaces such as pedestrian ramps, observatories and seaside streets were to be secured. The main contents are as follows. First, a green bridge to Ahnnam Park was introduced for a tour source and flower garden, an event plan and viewing deck open to the sea were planned on the bridge's axis. Secondly, for the effective land use plan concerning open space and convenience to visitors, a promenade was planned, which is connected with the theme plaza and small plazas by environmental sculptures in front of the market hall and at the gate. As well, an observatory and a roof garden help create three dimensional multi leveled space, with a good view of the natural landscape of the sea, sky and park Thirdly, landscape materials, such as trees and those for facilities, strengthened for protection against the seawind and salt damage were selected. The commercial market area was intended to be transformed a traditional functional area of efficiency and economy into an attractive marine leisure area where both tourists and neighbors can make use of it.

• The Journal of Fisheries Business Administration
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• v.36 no.2 s.68
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• pp.1-24
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• 2005

The purpose of the study are summarized as follows : First, it has researched the possibility of the Distribution Information application in Sea Food Wholesale Market. Second, the effects which the Wholesale Market Company and the Intermediary Wholesaler Corporations can obtain in Sea Food Wholesale Market by building up a Distribution Information are classified into the effects of task, cost, and competition. It has analyzed the influence of these effects in direct and indirect Trust between the Wholesale Market Company and the Intermediary Wholesaler. Third, it has recognized the upcoming problems in Sea Food Wholesale Market by building up a Distribution Information, and it has suggested a plan to make the Distribution Information application successful in Sea Food Wholesale Market. This study has used a questionnaire to verify 5 hypotheses. Research model, factor analysis, correlation relationship analysis. The result of this study are summarized as follows : Building up the Distribution Information influences positively on the effectiveness of task, cost and competitiveness regardless of it being the Wholesale Market Company or the Intermediary Wholesaler corporation. However, the results of this analysis are to verify differences according to the degree of construction of the Distribution Information and the degree of the perception of the problems between the Wholesale Market Company and the Intermediary Wholesaler corporations have shown that there were distinct differences in the degree of computerization and of efforts to build a Distribution Information. Also there were distinct differences according to the degree of perceiving problems relating to building up the Distribution Information and the stages of the Distribution Information between the Wholesale Market Company and the Intermediary Wholesaler corporations. This study suggest three important steps that will help to establish a successful Distribution Information. First, the Wholesale Market Company and the Intermediary Wholesaler corporations should make efforts to increase mutual profits in partnership, and make direct Trust by sharing mutual information. Second, the lack of understanding of the Distribution Information between departments within the company requires educating employees about the Distribution Information. It is necessary to expand the communication networks of the Distribution Information between the Wholesale Market Company and the Intermediary Wholesaler. Third, mutual exchange of Information should be possible to offer systematic exchange of Information between the Wholesale Market Company and the Intermediary Wholesaler corporations.

• The Journal of Fisheries Business Administration
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• v.36 no.2 s.68
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• pp.53-69
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• 2005

The recent emergence of electronic commerce could provide different opportunities to small firms in overcoming part of their technological, environmental, organizational, and managerial inadequacies. However, recent research provided a gloomy picture about electronic commerce uptake and use in small firms. Until now few small flrms adopted electronic commerce. This phenomenon gives us several implications. One of the implications is a need to generate more research to small firms' uptake and use of electronic commerce. So, this research aims at what is determinants in small firms' adoption of electronic commerce, especially business - to - business(B2B). Several previous studies were identified various influential variables in adoption of small firms' electronic commerce. To some extent, by industries these variables may be different in influencing B2B adoption of small firms. This study selected fishery industry's wholesale firms as survey domain. Then, It selected some variables from previous studios and group them in several factors for consistently comparing variable's influential power. Through hierarchical influencing model of B2B adoption, managers who worked for fishery wholesale firms were surveyed. Among the first level's factors of the model, business factor was identified as the statistically most influential factor in B2B adoption. Technological factor and environmental factor at the frist level were identified as relatively less influential factors. Among the second level's factors of the model, it was statistically significant only that technological usefulness factor was more influential than technological burden factor in B2B adoption. And among the third level's factors of the model, it was identified that formal plan and task team for B2B, top management support, and mutual beliefs of inter - firms were statistically more influential than related variables in B2B adoption. These results give us some implications. First, fishery wholesale firms recognized B2B as a new business paradigm, and technological problems as not obstacles in adopting B2B. Thus it would be possible to activate the fishery B2B if they were guided to getting B2B benefits and B2B's relative advantages. Second, they considered the power of influential factors might be different by B2B stages. That is, top management support was more important in the B2B introduction stage, and formal plan and task team for B2B and mutual beliefs of inter - firms were more important in the B2B operation stage.

• The Journal of Fisheries Business Administration
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• v.42 no.1
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• pp.97-112
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• 2011

Today, the consumer is more careful in buying goods, invests more time in collecting relevant information to avoid any potential danger, and restricts from potential impulse buying. To react this consumer's carefulness, the seafood brands provide much information including the origin labeling system, the traceability, the food's safety & hygiene. Also the branding by region or company is pursued. Like that, a seafood brand's importance is increased, but there lack few researches dealing how current consumer's attitude influences on real purchase behavior, and how the attitude works consumer purchase decision. Therefore, this study researched the brand's influence on the consumer's attitude and purchase intention. For this purpose, this study targeted the salty mackerel and the dried yellow corvina because they are already branded and sold in some popularity, and researched how a brand's popularity, its image, and its recognized quality could effect on the consumer's attitude and purchase intention. As the result, it was appeared that a seafood brand's popularity didn't directly effect on the consumer's purchase intention, but indirectly influenced through the consumer's attitude as a parameter. From this result, improving a seafood brand's popularity needs some time to form the consumer's positive attitude and to lead to consumer purchase intention of seafood brand. So, it is thought that various promotion activities for seafood consumption must be continually performed rather than some temporary special events. Consumers showed more positive attitude on familiar seafood based on a product's original place and the freshness. Also they had better feeling about some seafood with their speciality images rather than the same kinds of products produced in other regions. This attitude temporarily led to purchase intention. Therefore, it is important that the branding strategy development should start from some seafood familiar to us in traditional food culture and food habit, but should delivery the reliance and the freshness in accurately indicating their origins, and should emphasize their differences as specialities. Consumers showed some positive attitudes on the seafood featuring the hygiene, the safety, continual good quality, and their attitudes led to their purchase intentions in temporary. The seafood product reflecting these results the best is the marketing activities on some Andong salty mackerel products acquired HACCP certification. it is thought that a seafood's branding strategy should be established on distinctive branding strategies using reliable certification mark like HACCP based on the hygiene, the safety, and the quality.

• Korean Journal of Ichthyology
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• v.13 no.4
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• pp.267-273
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• 2001

This study investigated consignment quantity and value of marine fishes consigned in Kunsan Harbor from 1993 to 1999. The total quantity of fishes consigned over seven years period was 194,531 tons (t), of which 31,632 t (16.3%) in 1994 was the largest, while 25,956 t (13.3%) in 1997 was the smallest. The total consignment value was 367,352,125 thousand won, of which 63,221,365 thousand won (17.2%) in 1996 was the highest, and 38,835,400 thousand won (10.6%) in 1999 the lowest. The group of fish that held the largest weight of consignment sale in Kunsan Harbor was croakers; their consignment quantity was 21,217 t. or 10.9% of all fishes, and their consignment value was 112,768,637 thousand won which is 30.7% of the total value. Fishes consigned in Kunsan Harbor were of great significance in the regional economy, as they comprised 74.7% of the consignment quantity and 76.4% of the consignment value of all marine fishes in Jeollabuk-do, although they came under very low weight as 3.1% of the consignment quantity and 4.2% of the consignment value of the total consignment sales of Korea.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.10 no.1
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• pp.23-29
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• 1977

Three kinds of samples, Trachpenalus curiviostris, Astroconger myriaster and Cantherines modestus which were pre-treated in a processing plant were frozen at $-40^{\circ}C$ in a contact freezer and stored for 32 days.The numbers of general bacterium, coliforms and E. coli were measured at 8 day intevals during frozen storage and the isolated strains was classified. The results are as follows; 1. The numbers of coliforms and E. coli in the samples before freezing were much higher, than those during frozen storage and it tended to decrease. 2. General bacteria showed little change in number before and after being frozen. Among 97 strains of isolated coliforms, only 4 strains of K. aerogenes I ana 4 strains of K, cloacae were classified and the rest was not determined. 3. Ninety percent of coliforms was found to be psychrotrophic coliforms, which were able to grow at $5^{\circ}C$ within a week. 4. Vibrio and Pseudomonas were superior in number before freezing while Flavobacterium cytophaga and Moraxella were superior during frozem storage.