• Proceedings of the KAIS Fall Conference
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• 2004.11a
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• pp.316-319
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• 2004

Due to keen competition among companies, companies have segmented customers and they are trying to offer specially targeted customer by means of the distinguished method. In accordance, data mining techniques are noted as the effective method that extracts useful information. This paper explores customer segmentation of the home study company using data mining. The purposes of this paper are especially competitor chum in the recent home study market, to understand the characteristics of the customer group who are expected chum in case competing companies do aggressive sales promotion. In addition, this paper aims to find the influential factors of their breakaway, and to prepare practical marketing strategy to keep the existing customers. The study of chum in the home study market is conducted and the model using decision tree to predict and select valuable customer. Finally, this paper presents how the results can be incorporated and measured as a part of an overall marketing campaign process.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.39 no.3
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• pp.261-268
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• 2006

Fish-frames are processing byproducts, which are left after obtaining fillets or muscle during fish processing. The fish-frame generally consists of muscle, collagen, calcium, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). We used fish-frame powder (FFP) of chum salmon and skipjack tuna to prepare and characterize snacks for human consumption with different proportions of FFP. The crude protein and lipid contents of fish-frames were 16.3 and 9.4% for chum salmon and 18.6 and 8.3% for skipjack tuna, respectively. The volatile basic nitrogen (30.6 mg/100 g) and browning index (0.393) of FFP from chum salmon were lower than those of FFP from skipjack tuna. Thus, the FFP of chum salmon was better for making snacks than that of skipjack tuna. Five snacks were prepared with 0, 10, 20, 30, and 40% (w/w) substitution ratios of FFP from chum salmon. The moisture content of the snacks decreased (33.6 to 11.5%) with increasing FFP substitution ratio, whereas crude ash (2.9 to 7.5%), protein (11.4 to 18.4%) and lipid (13.7 to 35.1%) increased. Sensory scores for the texture and taste of the snack with 30% FFP were significantly higher (p<0.05) than those for other snacks; the color and flavor scores of all snacks did not differ significantly. The major fatty acids in the snacks were 16:0 and 18:0 as saturates, 18:1n-9 as monoenes, and 18:2n-6 and 18:3n-3 as polyenes. Snacks with FFP contained small amounts of EPA (0.5 to 0.8%) and DHA (1.3 to 1.8%) in the total lipid composition. The total amino acid content (16.08 g/100 g) of the snack with 30% FFP was higher than that of the snack without FFP (11.18 g/100 g), and the major amino acids were aspartic acid, glutamic acid, glycine, leucine, and lysine. The calcium and phosphorus contents of the snack with 30% FFP were 1,272 mg/100 g and 854 mg/100 g, respectively, and their ratio was the optimal range (2:1 to 1:2) for body absorption efficiency.

• The Sea:JOURNAL OF THE KOREAN SOCIETY OF OCEANOGRAPHY
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• v.12 no.2
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• pp.94-101
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• 2007

Analysis of population structure of Oncorhynchus keta, the most abundant salmon in the East Sea of Korea, has not been much carried out despite its importance as a fishery resource in the North Pacific. Currently, molecular methods are being applied to stock identification and a method of using single nucleotide polymorphisms (SNPs) is getting more popular. In this study, we analyzed the 720 bp long sequence of the mtDNA COIII-ND3-ND4L region in order to examine genetic similarity-dissimilarity among the Korea chum salmons of each stream and their relationship with the Japan chum salmons. A total of 152 individuals were analyzed, 108 from 3 locations of Korea and 44 from 2 locations of japan, which resulted in as many as 29 different haplotypes. Pairwise $F_{ST}$ and AMOVA tests of the populations show that there is no significant population-level genetic difference among the chum salmons analyzed ($F_{ST}<0.07$). On the other hand, haplotype relationships among the individuals reveal that approximately 25% of the Korea salmons consist genetic lineages independent of Japan salmons and also that a genetic lineage exists in the Puk river and the Namdae river salmons independent of the Wangpi river salmons of Korea.

• The Korean Nurse
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• v.7 no.6 s.38
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• pp.34-37
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• 1968

• The Korean Nurse
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• v.9 no.2 s.46
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• pp.37-39
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• 1970

• The Korean Nurse
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• v.7 no.5 s.37
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• pp.44-48
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• 1968

• Fisheries and Aquatic Sciences
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• v.3 no.1
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• pp.44-48
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• 2000

In order to utilize chum salmon returned in the east coast of Korea, the changes in the properties of Yeonual-jeot (salted salmon roe) fermented at different temperatures were measured for obtaining the basic data for its commercial production. Moisture content of salted salmon roe was significantly lower than raw salmon roe, while other proximate components were in the reverse. pH was constant for 56 days fermentation at $5^{\circ}C$, but decreased with fermentation Reriod at 10 and $15^{\circ}C$. The contents of amino-nitrogen and VBN were almost in constant at $5^{\circ}C$ up to 28 days of fermentation, but increased very slowly at $10^{\circ}C$ and moderately at $15^{\circ}C$. TBA value, and the numbers of total viable cells and lactic acid bacteria increased over all fermentation periods, more at higher fermentation temperatures.

• Korean Journal of Microbiology
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• v.22 no.2
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• pp.85-90
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• 1984

Two viruses were isolated from kidney and spleen tissues of goldfish(Carasius auratus) and the ovarian fluid of chum salmon(Oncorhynchus keta). Both viruses replicated and produced cytopathic effect in EPC, CHSE-214, and CHH-1 cell lines at $15^{\circ}C$. The isolates were resistant to pH 3 and choloroform. Antiserum to infections pancreatic necrosis virus(IPNV) serotype VR 299 neutralized the infectivity of both of the isolates. Electron microscopy showed that the particles had typical IPNV particle morphology with average diameters of 55nm, This paper describes the first isolation of viruses infecting cultured fish in Korea.

• The Korean Nurse
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• v.9 no.2 s.46
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• pp.40-44
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• 1970

• Korean Journal of Ichthyology
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• v.5 no.1
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• pp.96-112
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• 1993

The morphological characteristics of chum salmon Oncorhynchus keta, masou salmon. Oncorhynchus masou and rainbow trout, Oncorhynchus mykiss in Korea were studied from 1989 to 1990. It was found that 13 factors of the female and 11 factors of the male in body form, number of pyloric ceaca and gill rakers has significant specific differences. There were some differences among species in the ratios of body depth, caudal peduncle depth, dorsal fin length and anal fin length to standard length (PBL), and snout length, eye diameter, upper jaw length, and cheek to head length. In the ratio of head length to fork length of the male, chum salmon showed the highest(24.7%) value and rainbow trout the lowest(21.6%). No difference was found in the female. It was proved that number of vertebrae, gill rakers, pyloric ceaca and lateral line scales were useful taxonomical characteristics of the salmon species. In particular, the ratio of eye diameter (ED) to head length (HL) appeared to be a new taxonomic criterion for the salmons in Korean waters.