• 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.

• 수산경영론집
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• 제53권4호
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• pp.1-13
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• 2022

The introduction of the wholesalers system is being considered from various aspects in order to improve the problems of the listed auction system of wholesale corporations. The wholesalers system is a corporation that receives designation from the creator and purchases or consigns agricultural and fishery products to wholesale or broker sales, and has the advantage of reducing the distribution stage and distribution costs. The purpose of this study is to evaluate the wholesalers system introduced to improve the problems of the listed auction system of wholesale corporations through a case study of market wholesalers handling fishery products.

• 수산경영론집
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• 제28권2호
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• pp.67-85
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• 1997

The subject of this study is limited to the market of producting and the analyzed the change of the supply structures, but the wide range of the study also contains the relationship present movement of consumption and the supply stuctures. To put it concretely, the present movement of the structre and the development of the market of producting are examined with the fisheries processing firms. The factors which dominate the structure of fisheries processing are; first, fisheries products as raw materials of processing; second, man-power; third, processing facilities and techniques; forth, a market where the products will be consumed. In particular, the conditions of supply of raw materials which are major factor have been worse and worse due to exhaustion of marine resources and so the capacity of fisheries production has been reduced. Furthermore, the conditions of manpower also are in trouble. Under the conditons, raw materials are imported largely and many companies try to make overseas enpansion for cheap manpower and raw materials. Particulaly, the relationship between consumption market and the structure of processing in a place of producton is analyzed newly. I try to show new logic that demands of consumption market are reflected strongerly to production with the development of consumption market and the rights of decision on the choice of raw materials and a processing item have been handed over to consumption market. In a word, I try to examined closely the new supply structure of fisheries products and the structure of consumption market through the analysis of the structure of processing in a place of production.

• 한국정보통신학회논문지
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• 제3권2호
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• pp.245-253
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• 1999

본 논문에서는 수산업을 주산업으로 하고 있는 통영지역의 정보활성화에 대하여 연구하였다. 그리고 정보의 효용가치를 극대화시키기 위한 방안으로 해양정보망, 수산정보망, 수산유통정보망 등 세 가지의 네트워크 모델을 제시하였다. 해양정보망에서는 해양환경 및 해양생물의 정보화에 대해서, 수산정보망에서는 어업 및 양식업의 정보화에 대해서, 수산유통정보망에서는 양식 및 일반 어류유통의 정보화에 대한 방안을 제시하였다. 각 정보망에서 수집된 자료는 실시간으로 처리하여 최종 사용자가 항상 최신의 자료를 사용할 수 있도록 Web 기반에서의 서비스를 구현하였다.

• 한국정보통신학회:학술대회논문집
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• 한국해양정보통신학회 1999년도 춘계종합학술대회
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• pp.70-77
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• 1999

본 논문에서는 수산업을 주산업으로 하고 있는 통영지역의 정보활성화에 대하여 연구하였다. 그리고 정보의 효용가치를 극대화시키기 위한 방안으로 해양정보망, 수산정보망, 수산유통정보망 등 세 가지의 네트워크 모델을 제시하였다. 해양정보망에서는 해양환경 및 해양생물의 정보화에 대해서, 수산정보망에서는 어업 및 양식업의 정보화에 대해서, 수산유통정보망에서는 양식 및 일반 어류유통의 정보화에 대한 방안을 제시하였다. 각 정보망에서 수집된 자료는 실시간으로 처리하여 최종 사용자가 항상 최신의 자료를 사용할 수 있도록 Web 기반에서의 서비스를 구현하였다.

• 한국수산과학회지
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• 제19권1호
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• pp.1-9
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• 1986

In order to isolate and clarify the antioxygenic substances from the browning reaction products, the antioxidant activity of various amino acids and their browning reaction products were measured when they were reacted with xylose. Among nonpolar amino acids Met and Trp appeared to have stronger antioxidant effect than others. Most of polar and basic amino acids, however, did not have antioxidant activity. Ser and Cys showed a rather slight prooxidant effect. The browning reaction products of Trp and His had a higher level of antioxidant activity than that they were reacted as free amino acids. But the browning product of Met did not show the antioxidant activity. When all amino acids were divided on their polar characteristics, the higher optical density of the browning reaction products showed, the stronger antioxidant activity revealed.

• 현장농수산연구지
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• 제25권4호
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• pp.44-52
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• 2024

This study attempts to derive measures to improve content claims of free antibiotic livestock products(FLP) through analyzing situations for the FLP market and results of survey for its providers. Recently the number of certified farms has been decreasing, but shipments per farm has been increasing. Furthermore as the COVID-19 has increased health and environmental concern, shipments of FLP have showed a steady increase. The distribution channel of FLP, regardless of varieties, is similar to that of general livestock products(GLP). The major results from survey for providers of FLP are little difference in between content claims of GLP and FLP and low utilization of FLP in production of livestock processed products compared with its shipments. The policies for content claims of FLP suggested by this study are permission of FLP authentication labelling for livestock processed products and permission of those which contain FLP over 70% in the first step.

• 식품과학과 산업
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• 제55권3호
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• pp.284-300
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• 2022

Indigenous fermented foods have played a vital role in human history, and continue to offer a multitude of diverse sensory characteristics. According to earthenware relic, the fermented fisheries products might be consumed in Korean peninsula from Paleolithic period. The traditional Korean fermented fish products are classified into four groups; Jeot-gal (sik-hae), Aek-jeot, Seasoned Jeot-gal, and Seasoned Aek-jeot. Jeot-gal is a fermented fishery with salt. Aek-jeot is a liquid part of Jeot-gal. Sik-hae is manufactured by fementing fishery with salt, cereal, malt powder, etc. Seasoned Jeot-gal is a salt-seasoned fish with red pepper powder, garlic, onion, etc. Seasoned Aek-jeot is a seasoned product by adding "salt-water" or "condiment" to Aek-jeot. The fermented fisheries industry has traditionally been succeeded mainly in a cottage scale to the middle of 20th century. Thereafter, together with the development of pelagic fishery, the fermented fisheries industry also developed constantly to an enterprise size.

• 수산경영론집
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• 제33권1호
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• pp.19-41
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• 2002

Recently, the number of Internet shopping malls increases dramatically Internet shopping malls offer direct sales by electronic catalogs. As compared with to physical stores and paper catalogs, electronic catalogs differ in terms of the varieties and types of products offered, promotional efforts, service, interface, ordering and delivering, and so on. This paper analysed the features of electronic catalogs for fisheries by 45 variables. By descriptive statistics of electronic catalogs for fisheries, most electron)c catalogs had sufficient product related information. But promotion and transaction security related features were scarce. And some development technologies of electronic catalogs for fisheries were obsolete. By factor analysis, there were 9 factors of electronic catalogs for fisheries, that was, design of product pages, transaction information, playfulness, convenience of product selection, interface design, design of homepages, product information, learning capability, other electronic catalog related factor. Thus in standardizing electronic catalog for fisheries products, the above 9 factors should be reflected significantly.

• 한국식품과학회지
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• 제20권3호
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• pp.453-458
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• 1988

식품의 가공, 저장 및 조리중 있어서 Maillard 반응으로 용이 하게 생성되는 Maillard 반응생성물과 비투석성 melanoidin의 아질산염 소거작용에 관하여 검토하였는데 그 결과를 요약하면 다음과 같다. 1. Maillard 반응생성물과 비투석성 melanoidin의 아질산염 소거능은 우수한 것으로 나타났다. 2. 반응용액의 pH변화에 따른 아질산염 소거능은 pH1.2에서 가장 켰으며 pH가 증가 할수록 아질산염 소거능은 감소하였다. 3. 환원능을 소실시키고 난 후의 아질산염 소거능은 pH1.2에서 1/2이하로 감소하였다. 4. Maillard반응생성물이 나타내는 아질산염 소거작용에는 melanoidin이 크게 관여하는 것으로 나타났다.