• 수산경영론집
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• 제51권2호
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• pp.71-87
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• 2020

Oysters are the most abundantly harvested type of shellfish in Korea. As export of this marine product increases, oysters have greatly contributed to an increase in fishing income. As the oyster aquaculture industry has rapidly grown since the late 1990s, issues of oyster-shell processing that occur in production processes have re-emerged as important topics in the oyster industry. The amount of oyster shells harvested in 2019 is estimated to be approximately 300,000 tons. With reductions in demand for pyrolytic fertilizer and feed, which are currently the greatest sources of demand, unprocessed shell quantities have doubled compared to 2018, causing them to be an issue once more. Such oyster-shell processing also incurs great costs, and a total of forty-six billion three hundred fifty million Korean won (46,350,000,000 KRW) has been provided from 2009 to 2020 for the use of oyster shells as a resource. According to current Korean laws, oyster shells are considered to be industrial waste if more than 300 kilograms are sent out in a day. Collection and processing must be conducted by a waste-consignment company. Consequently, there are many limitations to the use of oyster shells in Korea as a resource. However, in Japan, only oyster-shell waste is regulated by waste-processing As a result, local governments may apply exceptions when utilized as organic matter. Consequently, in Japan, oyster shells are being used as resources in more diverse fields than in Korea. This study observes the conditions and problems of oyster-shell processing in Korea and attempts to find new domestic oyster-shell resource solutions in light of Japan's recycling practices.

• 수산해양교육연구
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• 제20권1호
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• pp.36-45
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• 2008

The purpose of this study was to explore new fisheries-related jobs in the future. The study is based on a thorough literature review and in-depth interviews with experts in the fisheries industry. The major findings of the study were as follows: First, new fisheries-related jobs that surpass the fitness rating of 90% and earn more than 3 on the prospect scale are expected to be found mostly in professional fishery sectors. In the production and processing sectors, fishery quality control manager, marine product cooks, and raw fish cooks looked most promising. In the fishery marketing and distribution section, on the other hand, marine tour consultants, marine product distribution consultants, underwater guides, online marine product traders, marine sports consultants, and marine safety specialists ranked high on the list.

• 수산경영론집
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• 제30권1호
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• pp.119-147
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• 1999

This article is subject to the rationalization of the cold-storage warehouse management, which gives the stabilization of the fishery production and the food life with respect to fisheries industry. In this point of view, the article examines to the structure of the cold-storage warehouse industry from the perspective of the industrial organization. To put it concretely, the article intends to apprehend the state of the structure of the industry and analyze the cold-storage warehouse's management activities. In addition, I try to find know the factors that affect the management performance(profitablity) of the industry through the cross-sectional correlation analysis. Finally, the conclusion of the article can be described as follows : \circled1 On the basis of the cold-storage capacity, there is the tendency that the industry concentrate in the area of Pusan(41.7%). \circled2 By formulating step of development of the industry, it is divided by six types. Type I is designed as raw material-storage warehouse for self-processing. Type IIis the raw material-storage warehouse for self-processing and storage-sale warehouse. Type III is the raw material-storage warehouse for self.distribution. Type IV is the raw material-storage warehouse for self-distribution and storage-sale warehouse. Type V is the net storage-sale warehouse. Type Ⅵ is the physical distribution center warehouse. Although each region has one representative type,6 types exist in all regions. \circled3 The competition structure of the industry has double structure on the basis of cold-storage capacity. \circled4 With respect to the management activity of the cold-storage warehouse, there is no change or even a decrease not increasing or not any change in sales from 1996 to 1997 \circled5 In order to try to induce the amount of shipper's materials, services that a cold-storage warehouse supply with its users include a custody-fee discount, a distribution-process service, a finance service, quality management service and so on. One of the best attractive services is the custody-fee service. \circled6 In the structure and management activity of the industry, the factors that affect management performance (profitablity) are a custody-fee discount, sales ability and capital structure of individual firm. Positive factor is sales ability and capital structure of individual firm. But, The custody-fee discount turns out to be a negative capital structure of individual film.

• 한국수산과학회지
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• 제55권2호
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• pp.121-128
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• 2022

The aims of this study were to optimize the processing procedure of high-quality semi-alternating temperature dried Israeli carp Cyprinus carpio (SAD-IC) and to investigate the sensory properties of the product. Based on the differences in moisture content of the dorsal and ventral muscles, high quality SAD-IC was prepared by alternating the drying temperature between 4 h at 35℃, and 2 h at 5℃, three times before final drying for 2 h at 35℃. The surface in SAD-IC produced under the optimal alternating-temperature drying process had a markedly superior browning index value and softer texture compared to products produced using constant-temperature drying. SAD-IC produced from dorsal and ventral muscle had significantly superior taste values than the raw material. These results suggest that SAD-IC has the potential to be industrialized.

• Fisheries and Aquatic Sciences
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• 제4권4호
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• pp.265-267
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• 2001

In this study, lipid classes and fatty acids composition in viscera and muscle of the philippines Pinkgray goby, Amblychaeturichtys hexanema were determined. The viscera contained high levels of total lipid $(TL,\;4.8\%)$, while the muscle contained less TL $(0.5\%)$. TL in the viscera consisted of triacylglycerol $(83.9\%)$, diacylglycerol $(7.9\%)$, polar lipid $(7.4\%)$, and cholesterol $(0.8\%)$. However, the muscle contained a small amount of TG $(3.0\%)$ and much more PL $(73.8\%)$. Principal fatty acids composition of PL and NL in the viscera and muscle were 16:0, 16:1n-7, 18:0, 18: 1n-9, 18:1n-7, l8:3n-3, 20:5n-3, 22:5n-3, and 22:6n-3.

• 한국어업기술학회:학술대회논문집
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• 한국어업기술학회 2002년도 추계 수산관련학회 공동학술대회발표요지집
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• pp.90-91
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• 2002

The angiotensin converting enzyme (ACE) generates the powerful vasoconstrictor angiotensin II by removing the C-terminal dipeptide from the precursor decapeptide angiotensin I (1). The enzyme also inactivates the vasodilator bradykinin (2). There have been many studies on ACE inhibitory substances as functional in food, and ACE inhibitory peptides were isolated (3-5). (omitted)

• 한국수산과학회지
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• 제52권2호
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• pp.173-179
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• 2019

We investigated the ecological characteristics and proximate composition of Muraenesox cinereus off the southern coast of Korea. Anal length distribution, sex ratio, condition factor of M. cinereus individuals caught by costal complex (longline) fisheries were investigated from June to October 2018. The mean anal length was 23.5 cm, which was less than $L_{50}$, indicating that the individuals were mostly immature. Sex ratio is 9:1, we captured 382 females and 29 males, which produced a significantly different ratio (P<0.05). Condition factor remained constant over the study period. The proximate composition of M. cinereus individuals was analyzed from July to October 2018. No significant differences in moisture, crude lipid, crude protein, and ash content were observed between individuals caught in summer and those caught in fall.

• 수산해양교육연구
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• 제23권4호
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• pp.662-672
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• 2011

This study was investigated to obtain basic data which can be applied to processing of canned seasoned kwamaegi. Commercial Kwamaegi was cut into $2{\times}3cm$ lengths, filled 90 g into can (301-3) and added with 60 g water before precooking for 10 min. at $100^{\circ}C$. The precooked Kwamaegi was packed into the can, and added with 60 g seasoning sauces, which was prepared by mixing soy sauce 23%, monosodium glutamate (MSG) 2%, sorbitol 2%, sesame oil 1%, vinegar 2%, starch syrup 17%, sake 5%, water 48%. The cans were sealed using a vacuum seamer and then sterilized for various Fo values (Fo 8~12 min.) in a steam system retort at $121^{\circ}C$. The factors such as pH, VBN, amino-N, total amino acid, free amino acid, color value (L, a, b), texture profile, TBA value, mineral, sensory evaluation and viable bacterial count of the canned seasoned Kwamaegi produced with various sterilization condition(Fo 8~12 min.) were measured. There was no remarkable difference between sterilization conditions and sensual characteristics. The results showed that the product sterilized at Fo 8 min. was the most desirable because this condition is most economical.

• 한국수산과학회지
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• 제44권3호
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• pp.197-206
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• 2011

This study was conducted to optimize processing of functional seasoning sauce for instant noodles (SSIN) using response surface methodology (RSM), and to compare the functional properties of commercial SSIN. Central composite designs were adopted in the SSIN processing for ingredient formula optimization. Concentrations of sea tangle ($X_1$), traditional soy sauce ($X_2$), yeast extract ($X_3$) and Ecklonia cava extract (ECE) ($X_4$) were chosen as independent variables. The dependent variables were glutamic acid content ($Y_1$), score of sensory evaluation ($Y_2$), and antioxidative activity ($Y_3$). We found the optimal conditions to be $X_1$=3.91%, $X_2$=20.57%, $X_3$=3.04% and $X_4$=3.78%. The predicted values of the multiple response optimal conditions were $Y_1$=124.0 mg/100 g, $Y_2$=7.6 and $Y_3$=1.95. The antioxidative activity (PF, PF=oil induction period with sauce/oil induction period with distilled water) and ACE inhibitory activity of ECE-added SSIN were 1.98 and 29.0%, respectively, which were significantly higher than those of commercial SSIN (1.09 and 4.4%, respectively).

• Fisheries and Aquatic Sciences
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• 제13권1호
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• pp.1-11
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• 2010

The study was performed to optimize the processing conditions (alkali concentration, extraction time, and temperature) for rockfish skin gelatin based on yield using response surface methodology and comparison of the physicochemical properties with those of rockfish skin gelatin pretreated and extracted under ordinary conditions (alkali treatment concentration: 1.0 M; extraction time: 2 hr; extraction temperature: $60^{\circ}C$). Predicted maximum gelatin yield of 19.1% and gelatin content of 87.8% were obtained by extraction at $106.6^{\circ}C$ for 69.0 min after pretreatment with 1.1 M calcium hydroxide. Yield of gelatin extracted under high temperature/high pressure (G-HT/HP) was 54% higher than that extracted under ordinary temperature/time (G-OT/T). However, G-HT/HP was inferior in gel strength and gelling point to (G-OT/T), but comparable in transmission. Based on the physicochemical properties, G-HT/HP was unsuitable for use in products requiring higher physical properties, but could be useful for health-functional foods.