• The Journal of Fisheries Business Administration
• /
• v.26 no.2
• /
• pp.53-74
• /
• 1995

The purpose of this paper is to compare China's and Korea's marine fisheries industries in order to present the main features of China's marine fisheries and show the comparative advantages they have in production. The results indicate that China's marine fisheries have the following features. (1) The marine proportion of the fisheries industry economic activity is less than 60%. Fishing is 71.3% of that marine activity. (2) The production trends of marine fisheries history in China can be classified as follows: 1) an early growth period, 2) a deliberation/consolidation period, 3) a second growth period, 4) a third growth period, and 5) a fourth growth period. The growth rate has rapidly increased recently. (3) Fish production is over 70% of marine fishing fisheries, the next major product is crustacea. The production of shellfish occupies over 70% of marine aquaculture, seaweed production however, is only 22% of total marine aquaculture. (4) The licensed area for marine aquaculture in China is 586.3 ha and that area is 5.4 times larger than that of Korea. The allotted area for shellfish aquaculture is 60% of marine aquaculture, production areas of crustaceans occupy 27.3%, fish has 7 1%, and seaweed production only 5.7% of allocated marine aquaculture areas. (5) The proportion of power vessels for marine fisheries of China's total power vessel fleet is around 65%, and the marine fisheries portion of non - powered vessels constitutes only 12%. The highest proportion of power vessels engaged in marine fisheries activities is between 10 tonnes to 100 tonnes. (6) The portion of marine fishery workers of all fishery industry employees is 22%, and 70% of them are full - time workers. Of marine fishery workers, 64% are in the fishing sector, 22%, aquaculture workers, and the number of employees in marine fisheries is increasing every year. The analysis of China's fishery industry in the production competitiveness indicates as follows : (1) The licensed areas in marine aquaculture, number of fishing vessels, number of marine fishing workers in China's fishery industry are much more than those of Korea's. Therefore China is much more competitive than Korea in the quantity of production side. However, licensed areas for seaweed aquaculture are more extensive in Korea than China. In China, the number of power vessels of between 10 tonnes and 100 tonnes, the licensed shellfish aquaculture areas, and the number of fishing workers within the fisheries industry are much more than those of Korea. (2) It is estimated that the licensed areas in marine aquaculture, number of medium sized power vessels, number of marine fishery workers will be increased as the quantity of production factors grow in China. (3) At present, yield per Ha. in marine cultures is very low in China. Therefore it is estimated that aquaculture techniques have only been diffused recently in China. Yield of fish per Ha especially is much lower than that of Korea. So the level of aquaculture techniques seems much lower than that of Korea. (4) China is behind Korea in production technique, however the number of HP per boat in China is lower than that of Korea. Therefore, China is much more competitive than Korea in Costs. (5) Average fish catches per marine fishery worker in China is only 1/3 that of Korea's, and average marine aquaculture production in China is only 1/2 that of Korea. Therefore we can say Korea is more competitive than China in efficiency. The average income of marine fishery workers in China is higher that that of other Chinese industries. However, the competitiveness of the fisheries industry in China will be increased as more capital is invested and advanced techniques are developed.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.48 no.4
• /
• pp.411-416
• /
• 2015

Olive flounder Paralichthys olivaceus production has increased gradually in recent years, but prices have fallen. Thus, the development of a variety of processed foods incorporating olive flounder would help to increase the income of fishermen. This study was conducted to investigate the best method for olive flounder ball processing. Clean olive flounder were divided into five portions. Olive flounder meat (100 g with added egg white 39 g) was chopped and then mixed with 10 mL fresh cream and ingredients. The dough was molded into the shape of a ball. The olive flounder balls were then processed by two different methods. In the first method, the flounder ball was boiled in water for 3 min then vacuum-packed in polyethylene film and stored at $-20^{\circ}C$ for 7 days. After 7 days, the ball was thawed and heated in a microwave for 2 min (Sample-1). In the second method, the ball was vacuum-packed in polyethylene film without boiling and then stored at $-20^{\circ}C$ for 7 days before thawing and boiling in water for 3 min (Sample-2). After heating, both types of olive flounder balls were evaluated. Various factors (including the viable bacterial count, chemical composition, pH, hardness, thiobarbituric acid level, salinity, and free amino acid content) were measured, and a sensory evaluation was conducted. Based on the results of the sensory and hardness evaluations, Sample-1 was deemed to be superior to Sample-2.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.53 no.2
• /
• pp.147-155
• /
• 2020

This study aimed amount optimization of salmon Oncorhynchus keta mince (SM), threadfin bream Nemipterus virgatus surimi (TBS), natural tomato (NTC) and paprika colorants (PC) for preparation of fish cake using molding device and response surface methodology (RSM). The results of the RSM program for processing of fish cake indicated that the amount optimization of independent variables based on the dependent variables (Y₁, gel strength; Y₂, overall acceptance) for high-quality FC were 263.8 g for SM, 88.5 g for TBS, 0.11 g for NTC and 0.20 g for PC. Hunter redness and overall acceptance of fish (salmon) cake, which was prepared under the optimum amounts, were 13.82 and 8.33 score, respectively. The fish (salmon) cake was superior in sensory overall acceptance to commercial fish cake.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.48 no.5
• /
• pp.668-673
• /
• 2015

The pacific oyster Crassostrea gigas has a desirable taste and flavor that differs from those of other fish and shellfish. In order to develop a high value-added product from individually quick-frozen oyster extract (IQFOE), we prepared an oyster sauce from IQFOE and characterized its volatile compounds using vacuum simultaneous steam distillationsolvent extraction / gas chromatography / mass spectrometry. The moisture, crude protein, crude ash, salinity, pH and volatile basic nitrogen contents of the oyster sauce were 60.6%, 8.2%, 9.2%, 9.3%, 5.7 and 21.0 mg/100 g, respectively. Seventy-six volatile compounds were detected in the cooked odor of the oyster sauce. These volatile compounds included 14 esters, including ethyl acetate, 13 nitrogen- containing compounds, including 2,4,6-trimethyl pyridine, 13 acids, including hexadecanoic acid, 12 alcohols, including ethyl alcohol and 6-methyl heptanol, 6 alkanes, 5 aldehydes, including benzaldehyde, 5 ketones, including 1-(2-furanyl)-ethanone, 4 furans, including 2-furancarboxaldehyde and 2-furanmethanol, 3 aromatic compounds, including d-limonene, and 1 miscellaneous compound. Esters, acids and nitrogen-containing compounds, and alcohols were the most abundant compounds in the odor of the cooked oyster sauce, with some aldehydes, ketones, and furans.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.53 no.3
• /
• pp.382-387
• /
• 2020

This study compared the nutritional characteristics of seasoned laver Pyropia yezoensis with conger eel Conger myriaster seasoning sauce (SL-CES) with those of commercial seasoned laver (C-SL). SL-CES had higher protein and lower ash contents than those of C-SL. However, the moisture and lipid contents did not differ between them (P>0.05). The total amino acid content of SL-CES was 21.79 g/100 g, similar to that of C-SL (21.49 g/100 g). The major amino acids in SL-CES were aspartic acid, glutamic acid, and alanine. The SL-CES contained 125.7 mg calcium, 461.6 mg phosphorus, 2183.7 mg potassium, 9.5 mg iron, and 2.6 mg zinc per 100 g SL-CES. These amounts were all higher than those in C-SL, except for Zn. The major fatty acids in SL-CES were 16:0, 18:1n-9, and 18:2n-6.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.53 no.3
• /
• pp.281-289
• /
• 2020

This study was conducted to evaluate fish cake made from salmon Oncorhynchus keta frame muscle (FC-SFM) in terms of taste, flavor, and nutritional characteristics. FC-SFM was significantly higher in moisture and lower in ash and carbohydrate than commercial fish cake (CFC). There were no significant differences in protein and lipid contents between FC-SFM and CFC (P<0.05). The total amino acid content of FC-SFM was higher than that of CFC. The major amino acids found in FC-SFM were aspartic acid and glutamic acid. The mineral content based on 100 g of FC-SFM was 76.7 mg calcium, 126.3 mg phosphorus, 19.1 mg magnesium, and 88.7 mg potassium. The total fatty acid content of FC-SFM was 1,833 mg/100 g, which was lower than that of CFC. The major fatty acids found in FC-SFM were 16:0, 18:1n-9, and 18:2n-6. The eicosapentaenoic acid and docosahexaenoic acid content of FC-SFM was higher than that of CFC. The results suggest that FC-SFM has different nutritional characteristics to CFC, and FC-SFM could be commercialized.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.53 no.3
• /
• pp.308-315
• /
• 2020

To obtain a value-added product from the non-toxic brown-backed toadfish Lagocephalus gloveri (pufferfish), we developed a retort pouched pufferfish soup (RPS) and characterized its processing conditions and quality metrics. We found that the most appropriate manufacturing process for the RPS consisted of detoxifying and cold-water dipping the pufferfish flesh, blanching it, and adding it to the retort pouch along with other ingredients (hot-water extract of pufferfish head and carcass, radish, bean sprouts, and garlic), after which the pouch was sealed, sterilized (120℃, F₀ value 7.5-10 min.), cooled, and inspected. The moisture, crude protein, and total volatile basic nitrogen contents of the RPS were 97.2%, 1.3% and 7.7 mg/100 g, respectively. The total free amino acid content was 903.2 mg/100 g, and the main free amino acids were glutamic acid, taurine, lysine, glycine, threonine, alanine, arginine, proline, and hydroxyproline. Sterilizing the RPS for up to F₀ value 10 min. did not cause any major problems in terms of chemical or sensory qualities. This RPS has good storage stability and organoleptic qualities compared with similar commercial pufferfish soups and is suitable for commercialization as a value-added instant seafood soup.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.53 no.3
• /
• pp.326-333
• /
• 2020

To develop a value-added individually quick frozen (IQF) intermediate product from cultured sea mussel Mytilus edulis, we prepared IQF half-shelled roasted sea mussels (HRM) and IQF half-shelled boiled sea mussels (HBM). The processing conditions and quality metrics of the mussels were examined. The HRM and HBM were produced by washing and removing the byssus of raw sea mussels, followed by electric roasting or boiling. The roasted or boiled sea mussels were half-shelled, lightly washed with 3% saline water, rapidly frozen for 2 hours at -35℃, glazed, and packaged with a plastic film bag. The HRM and HBM had volatile basic nitrogen contents of 11.5 and 12.6 mg/100 g, and amino nitrogen contents of 607.9 and 534.2 mg/100 g, respectively. The HRM and HBM had hardness values of 4.31 and 2.99 kg/㎠, shearing force values of 992.2 and 507.7 g, free drip values of 8.9% and 10.2%, and expressible drip values of 7.0% and 8.1%, respectively. The free amino acid contents of the HRM and HBM were 763.1 and 560.7 mg/100 g, respectively. These results demonstrate that HRM have superior qualities compared to HBM and can serve as high-end shellfish when cooked.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.48 no.6
• /
• pp.833-838
• /
• 2015

To develop a value-added product from individually quick-frozen oyster Crassostrea gigas extract (IQFOE), we prepared two types of oyster sauce (OS): bottled OS (BOS) and retort pouched OS (ROS). We investigated processing conditions, quality metrics and flavor compounds in each type of sauce. We found that the most appropriate base formular for both BOS and ROS consisted of 40.0% IQFOE (Brix $30^{\circ}$), 15.0% sugar, 6.0% salt, 4.0% monosodium glutamate, 4.0% soy sauce, 3.5% starch, 3.0% yeast extract, 3.5% wheat flour and 21.0% water. The crude protein, salinity and amino-nitrogen contents of the BOS and ROS were 8.2 and 8.3%, 9.3 and 9.2%, and 539.2 and 535.2 mg/100 g, respectively. In commercial oyster sauces (COS), these values were 4.7-6.5%, 9.7-12.0%, and 244.7-504.2 mg/100 g, respectively. The total free amino acids content of ROS was 7,346.9 mg/100 g, and the main free amino acids were glutamic acid, taurine, proline, glycine and alanine. The inosinic monophosphate (IMP) content of the ROS was 131.6 mg/100 g, and the primary inorganic ions were Na, K, S and P. The present BOS and ROS have favorable organoleptic qualities and storage stability compared with COS, and are suitable for commercialization as high-flavor seasoning sauces.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.50 no.6
• /
• pp.656-661
• /
• 2017

To develop a highly value-added product from extract from small and damaged sea mussels Mytilus edulis, we prepared two types of sea mussel sauce (MS): bottled (BMS) and retort pouched (RMS). We investigated the processing conditions, quality metrics and flavor compounds in each type of sauce. We found that the most appropriate base formulation for both BMS and RMS consisted of 40.0% SME (Brix $30^{\circ}$), 15.0% sugar, 6.0% salt, 4.0% monosodium glutamate, 4.0% soy sauce, 3.5% starch, 3.0% yeast extract, 3.5% wheat flour and 21.0% water. The crude protein, salinity, volatile basic nitrogen and amino-nitrogen content of the BMS and RMS were 8.7% and 8.8%, 9.3% and 9.2%, 24.9 and 31.4 mg/100 g, and 468.5 and 455.1 mg/100 g, respectively. For comparison, the ranges of these values in commercial oyster sauces (COS) are 4.7-7.5%, 10.7-12.0%, 8.2-12.5 mg/100 g, and 225.7-448.2 mg/100 g, respectively. The total free amino acid content of RMS and Premium COS was 7,215.7 and 6,160.7 mg/100 g, respectively, and the main free amino acids were glutamic acid, taurine, glycine, alanine, arginine, proline and lysine. These results demonstrate that BMS and RMS have favorable organoleptic qualities and good storage stability compared to COS, and are suitable for commercialization as high-flavor seasoning sauces.