• 한국식품영양학회지
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• 제26권3호
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• pp.492-501
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• 2013

The purpose of this study was to compare the eating experience and preferences for seafood among elementary school students in Gyeonggi-do. A survey was carried out on 383 elementary school students. As for the eating experience of seafood, the students were aware of and had eaten 'Scomber japonics (Go-deung-eo) (96.3%)', 'Anadara broughtonii (Jo-gea) (95.8%)', 'Ommastrephes sloani pacificus (O-jing-eo) (98.7%)', 'Panulirus japonicus (Sea-ou) (98.4%)', 'Porphyra tenera (Gim) (99.5%)', 'Shrimp, soused (81.2%)', 'Eo-muk (98.7%)', and 'Anchovy, dried (98.7%)'. As for the preferences for seafood, 'like (67.6%)', 'fair (21.5%)', and 'dislike (7.3%)' were observed. Concerning the frequency of seafood consumption, 4th grade students showed higher frequency of '1~2/week' compared to others (p<0.05). 6th grade students showed higher frequency of '3~4/week' compared to others (p<0.05). In terms of preferable cooking methods for seafood, 'grilling (35.0%)', 'soup (23.0%)', and 'raw fish (19.8%)' were observed. Boys showed a higher preference for 'grilling', 'frying' and 'raw fish' compared to the girls (p<0.05). Girls showed a higher preference for 'soup', 'braising' and 'steaming' compared to the boys (p<0.05). As for the seafood intake by eating place, 'home (60.1%)', 'eating-out (18.3%)', and 'school lunch menus (12.8%)' were observed in that order. Therefore, in order to increase the consumption and intake of seafood, students should attempt to achieve proper intake though information of nutrition and consistent nutritional education.

• 한국물환경학회지
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• 제23권1호
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• pp.46-51
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• 2007

This research work aims at treating saline wastewater generated from a fish market using four Sequencing Batch Reactors (SBR) operated under different conditions. The effect of C/N ratio (3, 6) and salt concentration (0.5~2%) on organic and nitrogen removal was studied. The synthetic wastewater prepared with glucose ($C_6H_{12}O_6$) as the primary carbon source along with ammonium chloride ($NH_4Cl$) was used in the three reactors. The fill, anoxic, aeration, settle and draw conditions were 2 hr, 4 hr, 4 hr and 2 hr respectively. The fourth reactor was operated at different conditions to investigate the practical feasibility of SBR application to handle fish market wastewater generated in Ulsan city that had fluctuating loading characteristics. Though the unacclimated sludge was initially affected by the salt concentration, the acclimated sludge removed 95% of the organics irrespective of the NaCl concentration and C/N ratio. However, the removal of nitrogen was affected more by C/N ratio than the salt concentration. While handling fish market wastewater, though the organic and nitrogen loading rate were varying between $0.009{\sim}0.259gCOD_{OH}/gVSS/day$ and 0.005~0.034 gN/gVSS/day, the effluent concentrations were far less than the effluent standard of $120mgCOD_{OH}/L$ and 60 mgN/L respectively, except when loading rates were fluctuating and 4 times higher than the average.

• 자원ㆍ환경경제연구
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• 제19권4호
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• pp.771-804
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• 2010

본 논문은 이산바이오경제모형을 이용하여 자유입어와 단독소유상황 하에서 지속가능한 자원을 유지하고, 경제적 이윤 극대화를 달성할 수 있는 최적 생산량을 추정하였다. 특히, 본 연구에서는 로지스틱 성장함수, 콥-더글러스 생산함수, 수산물에 대한 비용 및 이윤함수들이 사용되었으며, 대형선망어업에서 주로 어획되는 고등어와 전갱이 자원이 분석대상으로 이용되었고, 관련 모형과 자료를 통하여 각 어종의 최적 생산과 어획노력을 분석하였다. 분석결과에 의하면 단독소유의 생태적 균형 하에서 대체적으로 고등어의 최적 생산량은 17만 2,512톤, 전갱이의 최적 생산량은 1만 6,937톤으로 추정되었다. 아울러 동일한 상황을 가정한 상태에서 최적 어획노력량의 경우 고등어는 8,508 양망횟수, 전갱이는 4,915 양망횟수로 추정되었다. 결론적으로 현행 대형선망어업보다 더 높은 순현재가치 창출을 위한 최적 관리(경영)는 어획노력량 수준을 다소 감소시켜 어업자원을 최적 수준으로 증가시켜야 한다는 것이다.

• 한국식품영양학회지
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• 제24권2호
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• pp.180-190
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• 2011

This study is aimed at examining the status of seafoods intake and preference to actively use the seafoods with high nutritional values and preference. For this purpose, this study conducted a questionnaire survey. The demographic features of the respondents are as follows: male and female high school students were 50%, respectively; first graders were 33.3%, second graders were 35.0% and third graders are 31.7%; the primary dietary-care giver was mother in 80% of the respondents. The survey results on seafood intake at home showed that the most frequently responses to the question of the degree of liking seafood were 'on average' and 'like it', respectively in order. The reason for preferring seafood is 'because it tastes good' in 43.7% of the respondents. Both male and female respondents answered they like seafood for its good taste. With respect to the degree of preference for the seafood provided from the school meals, there were more students who like it than those who do not like it. The most frequent reason to ingest seafood in the school meals is because 'I want to eat it' followed by 'because parents push', 'because friends eat it', 'because health-related TV programs recommend it', respectively in order. The most preferred seafood in the school meals was fried shrimp and the most disliked one is the boiled warty sea squirt. The above results collectively suggest that the preference level for seafood is low and the most preferred one is fried seafood. It is suggested that the nutritionists need to actively develop menu for the students to ingest more various seafoods.

• 한국수산과학회지
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• 제51권5호
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• pp.518-523
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• 2018

This study analyzed the food safety in processing process of simple-processed fishery products. A total of 88 samples analyzed for the presence of pathogenic bacteria and physicochemical hazards. No major foodborne pathogenic bacteria, such as Salmonella sp., Listeria monocytogenes and Escherichia coli O157:H7, were detected in any of the samples. However, Bacillus cereus (12 samples, 13.6%) and Staphylococcus aureus (15 samples, 17.0%) were frequently detected in both the intermediate processing stages and the final products, although cell populations were not high. Very small amounts of heavy metals and histamine were detected in some samples, in quantities that did not exceed the safe guidelines according to Korean Government regulations. Similarly, no other physical hazards such as foreign material were observed in any of the samples. We concluded that there are no significant pathogenic bacteria or physicochemical food hazards in simply processed fish products from Korea. The present study strongly suggests that increased food sanitation measures should be implemented to decrease the prevalence of S. aureus in simple-processed fishery products.

• 한국수산과학회지
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• 제9권3호
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• pp.203-208
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• 1976

뱀장어 근육유의 지방질 및 sterol 조성을 GLC로 분석하였고 특히 sterols조성을 IR, NMR, GLC-MS로 동정하여 다음과 같은 결과를 얻었다. 1) 뱀장어 근육유의 지방산 조성은 $C_{18:1}(40.98\%),\;C_{16:0}(23.71\%),\;C_{16:1}(13.37\%)$산이 가장 높은 비율로 함유하며, 다음은 $C_{14:0}(7.19\%),\; C_{18:0}(5.55\%),\;C_{20:1}(1.83\%),\;C_{18:2}(1.42\%)$산 이였고, $C_{18:3}(0.92\%),\;C_{15:0}(0.73\%),\;C_{14:1}(0.50\%)$산은 그 함량이 가장 적었다. 2) sterols 조성은 cholesterol$(96.58\%)$이 대부분이 였고, 24-methylene cholesterol$(3.43\%)$이 있음을 알았다.

• 한국수산과학회지
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• 제40권5호
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• pp.259-268
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• 2007

To measure the proximate composition of fisheries products and to evaluate their nutritional value, we collected individuals from 101 species from the east (Pohang), west (Gunsan), and south (Tongyeong) coasts of Korea: 51 fish species, 32 species of molluscan shellfish (Gastropoda and Bivalvia), 6 species of Cephalopoda, 8 species of Crustacea, and 4 other species. The proximate composition of fish was $75.3{\pm}5.0%\;moisture,\;19.1{\pm}2.7%\;protein,\;3.8{\pm}4.1%\;lipids,\;0.4{\pm}0.3%$ carbohydrates, and $1.4{\pm}0.3%$ ash. The proximate composition of molluscan shellfish was $79.1{\pm}3.2%\;moisture,\;14.2{\pm}3.2%\;protein,\;0.7{\pm}0.6%\;lipids,\;3.9{\pm}1.9%$ carbohydrates, and $2.1{\pm}0.4%$ ash. We observed clear regional variation in the lipid content of some fish species. Specifically, the lipid content of gizzard shad (Clupanodon punctatus) was highest in the autumn, while the lipid contents of red seabream (Pagrus major) and purple pike conger (Muraenesox cinereus) were highest in the winter. The daily average intake of the proximate composition through fisheries products consisted of 11.7 g of protein, 1.9 g of lipids, 1.1 g of carbohydrates, and 1.1 g of ash. The respective intakes of protein, lipids, and carbohydrates from fisheries products were about 19.3, 3.6, and 0.3% of the nutrient reference values set by the Korean Food & Drug Administration. Therefore, fisheries products playa very important role as a source of protein.

• 수산해양교육연구
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• 제21권4호
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• pp.607-621
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• 2009

In order to deal with consumer's demand changes in market condition, it is necessary to have a study on the consumer behavior to promote seafood consumption. The objective of this study is to examine the factors that have influences on consumer involvement of seafood. It is also aim to examine how the situation of seafood factors influences the consumer's behavior in purchasing and consuming the seafood. In this study, I have conducted a survey by using Busan housewives as random sampling. To examine this variable, situation factors that I used if the factor analysis. I also performed a multiple regression analysis to understand how the situation factors influenced the consumer's emotion and their satisfaction within the level of involvement. The result showed that consumer involvement seafood is created by not only interests and preferences, but also knowledge, perceived risk and profits. The seafood situation factors are divided into purchase situation, consumption situation and communication situation: purchase situation includes store factor, while consumption situation includes health factor and cooking-motive factor and communication situation includes information factor. Results of examining whether there are differences in the involvement explains that the involvement is different according to the level and it is divided into 2 groups. The first groups is the high-involvement group that shows preferences and interests, perceived risk and profits. Another group is the low-involvement group that shows preferences and interests, knowledge and profits. The result on examining whether situation sectors have influences on the involvement shows that high-involvement group is only affected by store factor in purchase situation and low-involvement group is only affected by information factor in communication situation.

• 수산경영론집
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• 제46권3호
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• pp.143-161
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• 2015

This study presents a comparative analysis on mackerel distribution process and price formation process, and investigation of price and margin between traditional markets and Large-scale discount store distribution channel. Through this, the study investigated distribution efficiency of each channel, and examined whether a difference of distribution efficiency leads to a difference of performance through the investigation of a difference of function and role between members of a wholesale market and vendor of Large scale discount store. The following are the results of this study. As a consequence of investigating supply and sum by distribution channel of mackerel, it appeared that mackerels shipped from port market are distributed into 9 consumption sites(Wholesale market, Large scale discount store, Institutional Food Service, etc.). In the comparison of distribution efficiency between traditional retail store and Large scale discount store 52.0% margin is formed in traditional retail store distribution channel and 43.1% margin is formed in Large scale discount store, and a distribution cost rate consists of 19.4% cost in a traditional retail store for fishery products and 18.1% cost in a Large-scale discount store. To analyze a difference of performance, the study examine a difference of role and function between vendor and Wholesale market company, wholesaler and middleman. Wholesale market company and middleman of wholesale market for consumer have slightly high or similar score in collection function, sorting function, evaluation function and financial function which are traditional and original. However, it was confirmed that vendor has a better score in other functions, that is, newly-demanded functions(ex : market frontier function, product development function, Integral Distribution Function, etc.).

• 수산경영론집
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• 제47권2호
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• pp.15-32
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• 2016

The Association of Southeast Asian Nations(ASEAN) has been the most essential organization in Asia. In spite of the world economic crisis, Southeast Asian countries have shown fast economic growth since 2000, and they have been actively expanding investments and trades especially with major countries. Research on competitiveness in ASEAN market has spawned an increasingly large literature, but empirical research on the determinants of Korea's export to ASEAN is limited. The purpose of this study is to draw out the determinant of Korean fisheries export to ASEAN by carrying out a panel analysis. For achieving such a purpose, pooled OLS, Hausman Test, Fixed Effect, Random Effect are performed. The last 20 years' data over the period of 1995 to 2014 concentrated on the ASEAN 6 countries such as Indonesia, Malaysia, Philippine, Singapore, Thailand, Vietnam is used in this study. Amount of aquatic products export to ASEAN is used as the dependent variable; real exchange rate, real GDP, relative price level and GDP per capita are used as the explanatory variables and FTA as dummy variable. Empirical results show that fixed-effect analysis is the best model among all the models. As the fixed effect model shows, real exchange rate, real GDP, GDP per capita and dummy variable(FTA) play positive and statistically significant roles in fisheries export to ASEAN, while price variable plays a negative and statistically significant role to the dependent variable.