• 수산경영론집
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• 제46권1호
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• pp.15-28
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• 2015

This research examined a task to foster into the export industry, through analyzing the competitiveness of the ornamental fish industry and identifying the position of Korea's ornamental industry in the world. Ornamental fish in Korea holds the world's leading aquaculture technology, but products are limited to a few species, lacking competitive products. In the case of aquarium supplies, the Korean technology level is receiving relatively positive marks in the global market, but ornamental fish products are lagging behind the global trend. In other words, Korea's ornamental fish industry has the overall technical foundation, but lacks differentiation in the global market. Meanwhile, Korea's market share of world trade market in fishery products is minimal. Growth was also analyzed not high compared to other countries. Various trade competitiveness index results rated very low in competitiveness, but it is hard to compare Korea with other countries which have already built a strong foundation in the ornamental fish industry. Therefore, for the mid to long term Korea should adapt a "Choice and concentration" strategy and focus on the production of ornamental fish and aquarium supplies, which will enable Korea to become differentiated in the global market and capture the world exports.

• 미생물학회지
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• 제9권2호
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• pp.47-54
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• 1971

This study is concerned to the microbial population and its effects in the fish paste products. Experimental results were summarized as following orders ; 1) The number of bacteria in accordance with raw materials and coocking site waas known to as ; Wheat flor - $7.0{\times}10^8$/gram , Brayed fish meat - $2.0{\times}10^7$/gram, Cooking table - $6.1{\times}10^6$/$1.54cm^2$Chopped fish meat -$4.1{\times}10^6$/gram, Wooden plate - $5.5{\times}10^5$/218.32cm, Sodium chloride - $8.8{\times}10^4$/gram, Wheat starch - $4.5{\times}10^4$/gram, Fish meat - $2.3{\times}10^4$/gram. However, there were a few bacterial numbers less than 300 per gram of raw materials, such as monosodium glutamate, tap water, sugar, saccharine and eggs. 2) Bacterial population in the raw materials might be changed according to the conditions of preservation. 3) When the heat tratment is used for the preservation, the thermal effects were rarely found at the interior part of fish paste products. Conduction of heat into the interior part dose not rise about $84^{\circ}C$ and the survival of bacteria could be possible under the condition. Therefore, cooking being used requires further studies. 4) Number of bacteria in the fish paste products sold in the market was higher on April and May than those on June. Especially on June, the number of bacteriz in the interior part were found higher than those in the exterior part of the products.

• Journal of Microbiology and Biotechnology
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• 제29권2호
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• pp.209-221
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• 2019

Gamma-aminobutyric acid (GABA) is a neurotransmitter that exerts several physiological functions and positive effects on human health. The aim of this study was to isolate and characterize the strains that had GABA-producing abilities from various fermented fish products. A total of 91 acid-producing strains were isolated from 41 samples of fermented fish products, and 27 strains showing GABA-producing abilities were identified by the 16S rDNA sequences. Among the strains, 31% strains tolerated at high-salt environment of 10-20% throughout the fermentation of fish sauces. The 27 isolates that produced GABA at various concentrations did so in the range of 5 to 454 mM. These GABA-producing isolates were identified as lactic acid bacteria of 14 strains, which included twelve Lactococcus lactis, one Enterococcus faecium, and one Lactococcus pentosus; eight Bacillus cereus group, which included seven B. thuringiensis and one B. cereus; and five Staphylococcus spp. Interestingly, with Vietnamese fish sauces, we mostly identified species of B. thuringiensis and Staphylococcus spp., while with Korean fermented fish products, the majority of the strains identified belonged to L. lactis. Among the strains, B. thuringiensis LH2134 produced the highest levels of GABA at 366 mM among the strains identified from Vietnamese fish sauces, whereas L. lactis LA43, a new strain isolated from Korean jeotgal (salted shrimp paste), produced the highest amount of GABA at 454 mM and the glutamate concentration in the medium was essential for GABA accumulation. Therefore, such the isolates might serve as good starters for development of more GABA-reinforced foods among fermented fish products.

• 수산경영론집
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• 제34권2호
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• pp.91-107
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• 2003

Distribution of fish products from Tongyoung Marine ranching can be classified by three routes such as street-stall, live fish transportation vehicles, and wholesale markets neighboring unloading ports. These methods of distribution, however, have been restricted by limited distribution right, difficulties to differentiate fish prices from other surfaces, simple marketing channels. The ratio of cultured live fish circulated in market is increasing while naturally caught live fish is decreasing and the fresh fish shows a little of increasing rate. Consumers purchasing routes mainly depend on the live fish transportation merchants. For fresh fish traditional market plays an important role in trade. Convenience for consumers and quality of products are main factors in making decision of purchases. Bargaining power, however, belongs to the live fish transportation merchants. The demand of special markets for live fish was very strong, and the convenience and quality are relatively important required factors. Catch from Tongyoung Marine ranching has very good reputation as the possibility of being a good brand. Expecting possibility of quality differentiation was higher than price differentiation specially. The possible conclusion of a contract of a supply was suspicious however. Preliminary quality evaluation revealed that the catch is better than the cultured but worse than naturally grown fish. A merchandising is to be in a better position in the formation of prices by giving $\ulcorner$brand image$\lrcorner$ to potential consumers. The target markets are retail stores such as restaurants for raw fish and final consumers. The staple markets are retail stores. Possible items of products are live fish, fresh fish for cook, and fresh fish for raw fish. It is necessary for the catch to be informed as new functional products that have been improved in safety and quality, since the product positioning is similar but not well known to consumers. To secure a brand it is required to register a trademark, eco-label product design or packing, use real name in tranction, introduce recall system, and put label. Price higher than naturally grown live fish should be targeted. Establishing broad distribution channel, wholesale market, franchise are required. To secure enough catch and control shipment of products facilities of containing live fish are necessary. Instead of dealing with live fish only, it would be better to. sell fresh fish and live fish simultaneous. Strategically promotion focuses on advertisement of Marin ranching at first and then focuses on the catch from the marine ranching.

• 환경위생공학
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• 제5권2호
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• pp.53-62
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• 1990

There has been considerable organisms the most indicative of the sanitary quality of food products. Of the suggested indices of sanitary quality of foods are coliform organism and SPC. In addition to the usual index organisms on fish products it is also necessary to determining the sanitary quality The authors have tested with 282 fish products (spring : 39, summer : 109, autumn : 112, winter . 22) 1. The range of microbial organism in fish products are as follows Spring : SPC is $13{\times}10^3\; to\; 50{\times}10^8/g$, coliform group is $16{\times}10^2\; to\; 48{\times}10^8/g$ and 2. coli is 50 to $22{\times}10^4/100g$. Summer : SPC is 70 to$64{\times}10^9/g$. coliform group is 25 to $26{\times}10^8/g$ and E. coli is 20 to $22{\times}10^4/100g$. Autumn : SPC is $10{\times}10^3\; to\; 46{\times}10^8/g$, coliform group is 200 to $20{\times}10^5/g$ and E. coli is 20 to $22{\times}10^4/100g$. Winter : SPC is $30{\times}10^3\; to\;30{\times}10^8/g$. coliform group is $21{\times}10^2\;to\;16{\times}10^3/g$ and E. coli is 20 to 790/100g. Salmonella and Staphylococcus species were not in 282 fish products.

• 한국수산과학회지
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• 제38권6호
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• pp.379-384
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• 2005

A high-performance liquid chromatography assay method for oxolinic acid in fish products was developed, evaluated and validated through the monitoring of oxolinic acid based on farming and distribution. The recovery rate of the developed method was $102.3-106.7\%$ as compared to conventional methods. The stock solution was stable for 3 weeks under refrigerated condition at $4^{\circ}C$ The performance limit was evaluated as 0.01ppm of oxolinic acid in fish muscle. 478 fish samples such as olive flounder, genuine porgy, common sea bass and black rock fish collected from fish farms in the coastal area from September 2001 to October 2004 were analyzed to evaluate overall efficiency of the modified method and to monitor the actual condition of oxolinic acid usage in fish farm. According to the monitoring results, the modified method was suitable for analysis of oxolinic acid in fish muscle and oxolinic acid might be used in a small portion of fish farms. The suggested analysis method of oxolinic acid was registered in the Korean Official Methods of Food Analysis and is being utilized for fishery products by the Korea Food and Drug Adminstration and the National Fisheries Products Quality Inspection Service.

• Preventive Nutrition and Food Science
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• 제13권1호
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• pp.7-11
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• 2008

To improve the utilization of fish processing by-products, fish oils were extracted from hoki, yellowfin sole, mackerel, and horse mackerel, and their compositions were examined. The proximate compositions obtained for these 4 species of by-product revealed they were composed of 68.1$\sim$78.1% moisture, 1.2$\sim$1.6% ash, and 13.8$\sim$18.8% protein. Fish oils extracted from the hoki, yellowfin sole, mackerel, and horse mackerel were 5.5, 9.4, 13.4, and 10.3%, respectively. The total lipids extracted from the by-products of the 4 species were 6.21, 10.43, 12.81 and 10.06%, of which neutral lipids accounted for 77.38, 77.46, 87.21 and 86.79%, respectively. Neutral lipid analysis by TLC showed that triacylglycerol was the major component, while 1,3- and 1,2-diacylglycerols, free fatty acids, free sterols, and sterol esters were present as minor components. The major fatty acids were palmitic acid, stearic acid, and oleic acid. DHA and EPA were contained at levels of 0.2$\sim$4.7% and 3.7$\sim$9.5%, respectively, in the 4 types of fish oil. The fish oils extracted from the dark muscle fish, mackerel and horse mackerel, had greater polyunsaturated fatty acid (PUFA) contents than those of the white muscle fish species, hoki and yellowfin sole.

• 한국응용과학기술학회지
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• 제4권1호
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• pp.83-89
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• 1987

The crude lipid contents of dried sea food products varied remarkably from 1.2 to 29.9% for dried fish products, from 2.8 to 12.3％ for dried mollusk ones, and from 0.1 to 2.3％ for dried seaweed ones. In fatty acid composition of dried fish products, the saturated acid was the most predominant component for dried anchovies, hair tail, Kstsuobushi, the monoenoic acid was the most predominant one for dried yellow corvenia, flat head, common carp, sea eel and conger eel. And the polyenoic acid was the most abundant one for dried cod. Allaska pollack, flounder, sole fish, ray, smelt and sardine. The major fatty acids of these dried fish products were 16:0, 16:1, 18:0, 18:1, 20:5 and 22:6. Fatty acid composition of dried mollusk products were mainly consisted of polyenoic acid, and followed by saturated acid, monoenoic aced. The major fatty acids of these products were similiar to those of dried fish products. And in case of dried seaweed products, saturated acid such as 14:0, 16:0 was the most predominant component, while polyenoic acid was abundant one in dried laver and sea mustard. The main fatty acids of dried seaweed products were 14:0, 16:0, 18:1, 20:1, 20:4, and 20:5. Judging from the results, dried sea food products were abundant of the highly unsaturated fatty acids in spite of the drying processing and storage.

• Preventive Nutrition and Food Science
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• 제11권2호
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• pp.120-126
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• 2006

Fish backbone, a major by-product in the fish processing industry, accounts for about 15% of whole fish weight. In this study, recovery of bioavailable calcium from Alaska pollack (Theragra chalcogramma) backbone by-products using enzymatic hydrolysis was investigated. Finely ground fish backbones were hydrolyzed with two proteolytic enzymes (pepsin and protease) to obtain soluble calcium from the by-products. The pepsin digest had a higher degradation efficiency (88%) than protease. Four different concentrations of the fish backbone calcium (100, 250, 500 and 1000 mg/L) prepared by the pepsin digest were treated with $Na_2HPO_4$ at a concentration gradient (0, 1, 2, 4, 8, 10, 15 and 20 mM) to evaluate their solubility, revealing that solubilities of the fish backbone calcium were superior to those of $CaCl_2$ at all the calcium and $Na_2HPO_4$ concentrations. Among the tested concentrations the highest solubility was found in the pepsin digest containing a calcium concentration of 1000 mg/L. Thus, hydrolyzing with pepsin is an effective mode of recovering bioavailable calcium from Alaska pollack fish backbones.

• 무역학회지
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• 제44권2호
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• pp.109-126
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• 2019

Import refusals can be considered a new method of non-tariff barriers. This study aims to analyze reputation spillover effects on fish and fishery products imported from ASEAN countries to the U.S. FDA. The supply of aquatic products is not stable due to various factors such as reduction of fish stocks and climate change. Fish is a basic food ingested directly, but there are many ways to control the safety of aquatic products. ASEAN countries account for about 20% of U.S.imports in fish and fishery products. For Southeast Asian countries, fish and fishery products comprise a high proportion of exports revenue. Despite the large share of exports to the U.S., Southeast Asia countries have been receiving many import refusals from the United States. In this study, a theoretical model for examining import refusals is suggested using the negative binomial counting process. The reputation spillover effect, was divided into two spillover effects of 'neighbor reputation' and 'sector reputation'. Results show that there exists a neighbor reputation spillover effect. It can be said if there was a import refusal of the same product from neighboring countries in the preceding year, the home country have a possibility to experience import refusals of the same product. Therefore, it is interpreted that neighboring countries have good standard compliance can help home countries to effectively reach the target markets. Our findings have a important policy implication for ASEAN exporters of fish and fishery products.