• Development and Reproduction
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• v.18 no.3
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• pp.167-172
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• 2014

In the present study, muscle tissues were obtained separately from individuals from Atlantic hairtail population (AHP), Gunsan hairtail population (GHP) and Chinese hairtail population (CHP), respectively. The seven decamer primers were used to generate the shared loci, specific, unique shared loci to each population and shared loci by the three hairtail populations. Here, averagely, a decamer primer generated 64.7 amplified products per primer in the AHP population, 55.7 in GHP population and 56.4 in CHP population. The number of unique shared loci to each population and number of shared loci by the three populations generated by genetic analysis using 7 decamer primers in AHP, GHP and CHP population. 119 unique shared loci to each population, with an average of 17 per primer, were observed in the AHP population, and 28 loci, with an average of 4 per primer, were observed in the CHP population. The hierarchical dendrogram point out three main branches: cluster 1 (ATLANTIC 01 ~ ATLANTIC 07), cluster 2 (GUNSAN 08 ~ GUNSAN 14) and cluster 3 (CHINESE 15 ~ CHINESE 21). The shortest genetic distance displaying significant molecular difference was between individuals' CHINESE no. 16 and CHINESE no. 18 (0.045). In the long run, individual no. 01 of the AHP population was most distantly related to CHINESE no. 19 (genetic distance = 0.430). Consequently, PCR analysis generated on the genetic data displayed that the geographic AHP population was widely separated from CHP population, while individuals of CHP population were fairly closely related to those of GHP population.

• Development and Reproduction
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• v.17 no.4
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• pp.363-367
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• 2013

PCR analysis generated on the genetic data showed that the geographic hairtail (Trichiurus lepturus) population from Korea in the Yellow Sea was more or less separated from geographic hairtail population from China in the South Sea. The average bandsharing value ($mean{\pm}SD$) within hairtail population from Korea showed $0.859{\pm}0.031$, whereas $0.752{\pm}0.039$ within population from China. Also, bandsharing values between two hairtail populations ranged from 0.470 to 0.611, with an average of $0.542{\pm}0.059$. As compared separately, the bandsharing values of individuals within hairtail population from Korea were comparatively higher than those of individuals within population from China. The hierarchical dendrogram resulted from reliable oligonucleotides primers, indicating two genetic clusters composed of cluster 1 (KOREANHAIR1~KOREANHAIR11) and cluster 2 (CHINESEHAI12~CHINESEHAI22). The genetic distances between two geographic populations ranged from 0.038 to 0.476. Individual No. 11 within hairtail population from Korea was genetically closely related with No. 10 (genetic distance=0.038). The longest genetic distance (0.476) displaying significant molecular difference was also between individual No. 01 within hairtail population from Korea and No. 22 from Chinese. In the present study, PCR analysis has revealed significant genetic distances between two hairtail population pairs (P<0.05).

• The Journal of Fisheries Business Administration
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• v.45 no.3
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• pp.85-98
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• 2014

This study aimed to segment Chinese fisheries consumer market by means of cluster analysis based on Shanghai region consumers. The survey is conducted to 350 shanghai people on March 17-21 in 2014 and investigate demographic characteristics and consumer's behaviors unique to each segmented market by preference, labelling, quality, price, safety. The result of cluster analysis identified four market segments such as Catering type market, Worth pursuing type market, Substance pursuing type market, Trend pursuing type market. Catering type market is a passive fisheries consumption market and is not high attractive for Korea fisheries export market. Value pursuing type market consider importance to labelling, origin, brand and require high-quality and differentiation strategies. This market's main target species are high price fisheries such as tuna, salmon, crocker. Substance pursuing type market consider fisheries's safety and quality and purchases more popular fisheries such as crocker, hairtail, promfret, mackerel, squid. Trend pursuing type market's consumers prefer to purchase brands and trendy seafood rather than taste.

• The Korean Journal of Food And Nutrition
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• v.30 no.1
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• pp.129-138
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• 2017

The purpose of this study was to evaluate the satisfaction with school meal service and the food preference in elementary school students who are in their growth period. A total of 484 students (242 boys) participated and completed a questionnaire survey. The results indicated that the merit of school meals was the highest in 'balanced diet'. 'Food hygiene' and 'delicious food' were the most important factors in school meals. Most of the students wanted 'balance between eastern and western foods' and 'new dishes' for the menu of school meals. For the distribution of meals, 'various kinds of side dishes' and 'warmth of dishes' were mainly required. The main problems of the current environment of school meals were 'long waiting time' and 'noise of the cafeteria'. In satisfaction with the school meal service, the highest satisfactory factor was 'staffs' cleanliness', following 'arrangement of furniture in cafeteria' and 'nutrition information-providing'; whereas, the lowest factor was 'staffs' kindness'. In the preference of foods, students preferred 'white rice'; whereas they did not like 'bean rice'; and 'fried rice' was preferred. In side dishes with meat and fish, most of the meats including 'Tangsuyuk' and 'Bulgogi' were preferred. For fish, 'fried hairtail' was preferred; whereas, 'fried Spanish mackerel' was not. In case of kimchi, 'Chinese cabbage kimchi' and 'cubed radish kimchi' were especially preferred. Considering these results, intensive improvement is required to increase school meal satisfaction by understanding the students' needs. An effort to allow the students' preferences to be reflected in the menu is also needed.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.2
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• pp.283-289
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• 2011

The preference and satisfaction for Korean food by Chinese students studying at Mokpo National University of Korea were surveyed. The students (n=167) were 53.9% males, 58.1% Korean residents for 6 months and 47.9% in healthy condition. The recognition of Korean food was highly light taste ($3.36{\pm}0.95$) and the preference of Korean food materials was in the order of beef (46.7%), hairtail fish (28.7%), baechu (24.4%), tangerine (49.1%), milk (38.9%) in each food category. Eating habits were feeling of hunger on reason for eating (43.1%), moderate satiety degree for a diet (58.7%), no time for reason to skip diet (48.5%), family for impact factor of eating habits (55.1%) and irregular diet time for the problem of eating habits (40.1%). The recognition of Korean food menu was in the order of baechukimchi, bulgogi, ggakdugi, samgyupsal, ddeokbokki, galbitang, and gomtang; the preference order was bulgogi, doejigalbijjim, soegalbijjim, dakgalbijjim, samgyupsal, galbitang, and dakdoritang. The recognition and preference of Korean food menu were significant in bibimbap, tteokguk, doenjang jjigae, kimchi jjigae, ddeokbokki, japchae, baechukimchi, and ggakdugi (p<0.001), as well as jeonbokjuk, bibimguksu, soegalbijjim, doejigalbijjim, dakgalbijjim, saengseonmaeuntang, gomtamg (p<0.01), hobakjuk, bulgogi, and dakdoritang (p<0.05). The actual dormitory foodservice was twice daily (47.3%), <10~20 min for diet time (65.3%). The reason for using university foodservice was compulsory diet (37.1%) whereas the reason of not using university foodservice was tastelessness (45.5%); kimchi was the most leftover (27.5%). According to foodservice quality attribute, the importance and satisfaction were the highest in hygienic part. Foodservice quality attribute was significant between importance and satisfaction in all items except location of facilities foodservice (p<0.001).

• Food Science and Preservation
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• v.18 no.4
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• pp.535-545
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• 2011

The nutrient composition, including the proximate composition and the mineral, vitamin, amino acid, and free-amino-acid levels, of baechu kimchi (Chinese cabbage kimchi) to which 14 kinds of seafood (flatfish, yellow corvina, sea beam, pollack gizzard shad, ray, gray mullet, skate, hairtail, anchovy, sea squit, pen shell, scallop, small octopus)were added was analyzed. The seafoods were added to salted cabbage at concentration of 10% (w/w) and the prepared seafood baechu Kimchi (BK) was stored at $5^{\circ}C$ for seven days. The levels of moisture (82.09-88.56%), crude lipid (0.31-0.64%), and crude ash (2.70-3.50%) did not differ much among the samples, but the level of crude protein of the BK-with-seafood samples (2.42-5.15%) was greater than that of the control BK (2%), without seafood. The Fe and Ca contents of BK with flatfish showed the highest values (4.1 and 74 mg/100 g, respectively). The vitamin A contents of BK samples with 14 different kinds of seafood were higher than that of the control BK. Moreover, the BK with sea squit had higher vitamin $B_2$ (0.90 mg/100 g) and vitamin C (8.48 mg/100 g) contents among all the BK-with-different-kinds-of-seafood samples. Total amino acids were detected in all BK-with-seafood samples, most of which had high levels of glutamic acid, aspartic acid, proline and alanine. Glutamic acid was the most abundant of all the amino acids. The major free amino acids were hydroxyproline, glutamic acid, alanine, proline, leucine, and valine, of which hydroxyproline was the most abundant. In conclusion, BK with seafood is thought to be a very good source of protein, which is very important from dietary life of humans.