• Culinary science and hospitality research
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• v.14 no.2
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• pp.293-302
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• 2008

The objective of this study is to suggest development methods of marine tour complexes by specializing and modernizing the renowned Jagalchi Fish Market. This study tries to suggest the ways of overcoming limitations of the traditional market place and making a unique tourism destination with affluent attractive culture elements. To preserve its position as the most famous fish market in Korea, Jagalchi market needs to more differentiate its position over competitors. To do that, it needs to avoid over-lapping of product categories among different sectors and specializing each zone according to the assigned theme. Improving tourism environments by expanding entertaining aspects, building landmark facilities and a seaside park, and tourism infrastructures. In addition, the development scheme needs to be planned unified with other city development plans to create a unified image, and a connection program with other tourism resources surrounding the target area needs to be created in order to pursue synergy effects. In the aspect of food, a large seafood center which offers various seafood from all around the world, a traditional night market street, various theme restaurants can be suggested. Successful development of the Jagalchi marine tour complexes not only has ripple effects on the region's culture, society, and other related industries but directly influences related regional tourism and commercial industry.

• Proceedings of the Korean Institute of Navigation and Port Research Conference
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• 2011.11a
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• pp.71-72
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• 2011

Based on a survey for Haeundae and Jagalchi, representative waterfronts in Busan, this study examined the users' awareness of waterfront employing human's five senses. The results show that 81.5 %(163 respondents) of users in Haeundae responded "They feel sea breeze" whereas 55.8 %(111 respondents) of users in Jagalchi responded "They can eat seafood".

• Journal of Navigation and Port Research
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• v.37 no.5
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• pp.543-549
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• 2013

In this study, as waterfront space to represent the Busan, to elect (Haeundae, Minrak park, Gwangalli, APEC Naru Park, Dadaepo, Jagalchi, Taejongdae) the seven high degree of recognition, we conducted a pre-sample survey. We investigated the awareness of waterfront space to re-conducted a questionnaire survey (Haeundae, Jagalchi) the two places the property was most apparent on the basis of the result, visitors feel about waterside space. As a result, the Haeundae, has been answered ". Feels the breeze of the sea" (163 people) 81.5% of users, Jagalchi is the fruits of the sea "(111 people) 55.8% it is answered. "that can be eaten. In addition, the center of consciousness of waterfront space, we conducted an analysis of the overall satisfaction of waterfront space age group of each, depending on the desired behavior.

• Proceedings of the Korean Institute of Navigation and Port Research Conference
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• 2012.10a
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• pp.37-38
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• 2012

This study intended for Yokohama Minato Mirai21 district in Japan as waterfront, and Korea did an object again in Haeundae on high ground beach, a Jagalchi market. I carried out questionary survey in an object with the three places and investigated human waterside space consciousness to keep that I came and went. I analyzed the waterside space consciousness of the user to see a questionnaire result. It was 78.7% of 237 people, and there was much 'which felt the' sea breeze for the waterside space consciousness most, and 'that' which the 'sea was seen next saw 217 72.1%,' ship appeared by 203 67.4% order. I carried out reclassification for human five senses (sight, hearing, the sense of touch, taste, sense of smell) and activity, seven items such as the existence of the institution by the question contents of 19 about the waterside space consciousness each and grasped the consciousness of the waterfront user. As a result, Haeundae sense of smell was 32.3%, and a Jagalchi market was that sense of smell (26.1%) had an influence on the waterside space consciousness in 32.3% of taste, 21, Minato Mirai, Yokohama district, and sea building on high ground beach appeared.

• Journal of Food Hygiene and Safety
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• v.15 no.1
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• pp.46-50
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• 2000

Totally, twenty seven specimens of tiger puffer, Fugu rubripes rubripes were collected at Jagalchi fish market in Pusan, Korea during January, April and September in 1995. Anatomical distribution of pufferfish toxin in tiger puffer was examined by mouse bioassay. The frequency rate of toxic specimens containing $\geq$ 10 MU/g was 14.8％ in liver; 16.7％ in gonad; and 14.8％ in skin, and no toxin was detected in muscle. The highest toxin level found was 160 MU/g in liver, 600 MU/g in gonad and 26 MU/g in skin, and each average toxin level (mean$\pm$ standard error) was 7$\pm$6, 50$\pm$35 and 5$\pm$1 MU/g, respectively. Some specimens collected in January and April were toxic, while none of the specimens collected in September showed its toxicity. Although toxicity of tiger puffer showed the seasonal variation, tested tiger puffer was evaluated as a safe seafood fur consumption, in that an acceptable level of toxin was found in the edible muscle and skin.

• Journal of Environmental Science International
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• v.3 no.4
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• pp.381-391
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• 1994

This paper presents the disributions and variations of CO, $CO_2$, number of people and temperature in underground shopping center and subway of Seomyeon and Jagalchi in Pusan, Korea for two times during October and November in 1993, respectively. NDIR analyzer is used for the analysis of CO and $CO_2$. The temperature is obtained from a mercury therometer. The results o( observation and analysis show that the variation of $CO_2$ is strongly related to number of people and temperature. The correlation coefficients between temperature, COB and Number of people are higher than 0. at both of places. The pollution of CO2 of Seomyeon is higher than that of Jagachi in underground shopping center. However, CO is not correlated with the temperature and the Number of people. From the results, we found that the indoor air quality monitoring system is needed for the prevention of the underground air Pollution.

• Proceedings of the Korean Institute of Navigation and Port Research Conference
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• 2012.06a
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• pp.7-8
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• 2012

Using a questionnaire, this study examined the users' consciousness through the human five senses on the waterside space in the district of Minato Mirai 21, Yokohama located in the east of Kanagawa prefecture, which is well known for its waterfront in Japan. Among the users, the results of the questionnaire showed 52.2% of male, and 29.6% accounted for people in their twenties as the dominant groups. Out of the nineteen questions regarding the consciousness on the waterside space, 'feel the sea breeze' accounted for 237(78.7%) while 'the sea is visible' accounted for 217(72.1%). Then, the contents of the nineteen questions were re-classified into such seven items as the human five senses(sight, hearing, touch, taste, and smell), activities, and the existence of facilities, discovering the consciousness of the users. The results demonstrated that touch(22.9%) and sight(20.8%) respectively were the most influential items.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.16 no.4
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• pp.355-362
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• 1983

A vacuum-packed seasoned-dried product of sea mussel, Mytilus edulis, caught in the southern coasts of Korea, was prepared and stored at $35^{\circ}C$ for 70 days to test quality stability. Sea mussel, purchased from Jagalchi fish market in Busan, was steamed, shucked and eliminated byssus. The sea mussel meat was seasoned with the seasoning solution prepared with sugar, salt, sorbitol, glycerol, monosodium glutamate, 5'-ribonucleotide and smoke flavor (Smoke-EZ, Alpha Foods Co., Ltd.). After seasoning, the meat was dried at $52-58^{\circ}C$ for three hours, vacuum-packed in the laminated plastic film bag($14{\times}15cm$), and finally sterilized at $120^{\circ}C$ for 26 minutes in hot water circulating retort. The moisture, water activity, color value(L, a and b value), texture, TBA value and viable bacterial count of the products were determined during the period of storage at $35^{\circ}C$. From the results obtained, it became clear that the product could be preserved in a good quality for 70 days at $35^{\circ}C$, though a slight decrease in moisture content and development of a pale brown color was resulted. Judging from the sensory evaluation on flavor, the products containing smoke flavor were most desirable.