• 해양환경안전학회:학술대회논문집
• /
• 해양환경안전학회 2018년도 공동국제학술발표회
• /
• pp.141-141
• /
• 2018

• 수산경영론집
• /
• 제48권3호
• /
• pp.1-14
• /
• 2017

The aim of this study is to examine profiles of consumers in Thai seaweed market segments. A total of 321 consumers were surveyed in bangkok, thailand. The multiple regression analysis performed indicates that consumer preference toward seaweed snack is significantly influenced by seaweed consumption frequency. The cluster analysis performed indicates that there are three segments based on consumer purchasing attributes toward seaweed snack : leading type, pursuing type, beginner type. The results show that there are consumer segment with different purchasing attributes level and seaweed preference. in this study Thai seaweed market's biggest consumer is leading type consumer(n=40.8%) that have high level of purchasing attributes toward seaweed snack when compared to other segments. pursuing type segment(n=27.4%) consists of consumers who have low level of purchasing attributes but have high consumption frequency. beginner type segment(n=31.8%) consists of consumers who rarely eat seaweed snack and have high price sensitivity. This study can inform Thai seaweed consumer's behavior and effective segment market strategies and target consumer based on purchasing behavior toward seaweed snack.

• KSBB Journal
• /
• 제26권4호
• /
• pp.267-276
• /
• 2011

There is a growing worldwide interest in the potential of marine biomass as an environmentally friendly and economically sustainable resource. Due to the great lack of comprehensive information about domestic seaweed resources, this study aimed to analyze the existing literature on the production and types of domestic seaweed species. Based on this data the possibilities of industrial use of domestic seaweed for the production of biofuels and bioplastics had been assessed. Our review took into account the seaweed species on domestic coasts as well as the species currently in great production via seaweed farming. Due to their wide distribution, their status as farmed crops, and the likelihood of securing their reliable supply, Codium fragile, Hizikia fuciformis, and Gelidium amansii were deemed to be the most appropriate candidates for domestic industrial use. The industrial potential of seaweed biomass was also explored by comparing the predicted amount of biomass necessary to replace current gasoline and plastics use with currently available farming space. The results of our study imply that once a steady and adequate supply of the proper kinds of seaweed can be secured through seaweed farming, there is a great potential for the development of new seaweed-based biofuels and bioplastics industries in Korea.

• 수산경영론집
• /
• 제50권1호
• /
• pp.55-69
• /
• 2019

The purpose of this paper is to suggest an export strategy of seaweed products from Korea to Vietnam by analyzing the seaweed products consumption in Vietnam. This research surveyed 217 people in Hanoi and Ho chi minh, Vietnam. The result of the research revealed that consumers in Vietnam perceived seasoned kim as a healthy and easy-to-eat Korean food with snacks and side dishes, and it was recognized as a nutritious snack especially suitable for children to 20s. Kimbap is recognized as simple and healthy Korean food that is consumed as a substitute for meals at home, on the streets, and at restaurants. Sea mustard was the healthiest among seaweeds and are consumed in the form of sea mustard soup as good food for women, children, and the elderly. Summarizing the Vietnam seaweed market, it is a market that is similar to Korean seaweed consumer culture. In conclusion, we suggested a seaweed promotion strategy targeting women in their teens to twenties, communication on seaweed production process, experiential marketing strategy and seaweed food culture strategy.

• 수산해양교육연구
• /
• 제27권1호
• /
• pp.300-307
• /
• 2015

Seasonal variation in marine macroalgal community structure was examined at the intertidal zones of Geumgap, Jindo, Korea, from October 2013 to August 2014. In total, 56 macroalgal species were identified, including 9 green, 12 brown, and 35 red algae. Annual seaweed biomass was 548.96 g wet wt. /$m^2$ with seasonal range between 371.08 g wet wt. /$m^2$ at summer and 32.91 g wet wt. /$m^2$ at winter. The dominant seaweed in terms of biomass was Sargassum thunbergii and subdominant species were Gelidium elegans, Sargassum fusiforme, and Ishige okamurae. The vertical distribution of seaweeds from the upper to lower intertidal zones was Gloiopeltis spp., Ulva spp.- S. thunbergii, S. fusiforme, Ishige okamurae - S. thunbergii, S. fusiforme, G. elegans. Annual seaweed coverage, richness index (R), evenness index (J'), and diversity index (H') values were 27.95%, 6.10, 0.38, and 1.38, respectively. Coarsely branched form was the most dominant functional group in terms of species number and biomass among benthic macroalgal species.

• ALGAE
• /
• 제35권2호
• /
• pp.107-121
• /
• 2020

Mariculture is regarded as the only option to supply the increasing demands for seaweeds as human food, feeds, fodder, and phycolloids in a sustainable manner. Technologies for culturing a range of seaweed species have been developed successively in Korea since the 1970s. In 2017, Korean marine farms produced 1,761,526 t of seaweed. The key focus of the industry is on the production of Pyropia (523,648 t), Undaria (622,613 t), and Saccharina (542,285 t). Pyropia is economically the most important species in Korea, accounting for up to 68% of total production value. As the top exporter of Pyropia in the world, Korea exported up to US $525 million of Pyropia products to 110 countries in 2018. Other economically important genera include Sargassum, Ulva, Capsosiphon, Codium, and Gracilariopsis, all of which are used for food, and Gelidium, Pachymeniopsis, and Ecklonia which are used as raw material for phycocolloid extraction. Significant work has gone into developing more productive strains of key seaweed species, and in 2012 the Korean government began to certify seaweed varieties. To date, 19 seaweed cultivars have been registered including 13 Pyropia, 5 Undaria, and 1 Saccharina. The industry is now seeking not only to increase productivity but also to add value through processing. Convenience foods and snacks have been developed that target health-conscious consumers and utilize the nutritional properties of seaweeds. The industry is also seeking to promote the sustainability of seaweed farming. One seaweed company in Korea obtained the world's first ASC-MSC (Aquaculture Stewardship Council-Marine Stewardship Council) certification in 2019 and more are expected to follow their lead. With continued research support, the Korean seaweed industry plans to continue to expand to meet new market demands at a sustainable pace.

• 현장농수산연구지
• /
• 제17권1호
• /
• pp.45-56
• /
• 2015

2017년도 여수 금오도에서 패조류 어초설치와 해조번식을 위한 베드장 조성을 위하여 해조류 생물상 조사한 결과 해조류 출현종은 녹조류 4종, 갈조류 9종, 홍조류 15종으로 총 30종이 출현하였으며 현존량도 1600~4000g/m²로 같은 시기의 다른 지역보다 높게 나타났다. 상부인 조간대에서는 출현종수와 우점도가 가장 높게 나타났으며 조하대인 수심 1~3m에서는 해조류 현존량이 높은 것으로 나타났다. 그러나 수심 4~6m의 하부에서는 출현종, 우점도 및 현존량 모두 낮게 나타났다. 본 조사시 나타난 특징은 금오도 지역은 조하대 수심 4~6m권에서 갯녹음현상 발생으로 해조류 군집이 급격이 감소되어 이 해역에 해조류형 어초나 해조배드를 설치하여 자원량을 증강시키는 것이 필요 할 것으로 사료되었다. 또한 해조류형 어초시설의 경우 투하시기는 해조류의 포자가 방출되기 전인 시기인 초봄시기에 시설되는 것이 바람직 할 것으로 생각되며 수심은 보상심도가 유지되는 3~6m권내에 설치 될 수 있도록 하는 것이 효율적이라고 판단된다.

• Fisheries and Aquatic Sciences
• /
• 제25권8호
• /
• pp.417-428
• /
• 2022

This study aimed to determine the antibacterial activity and toxicity of methanol and hexane extracts of Halymenia durvillei red seaweed which were found abundantly in Kayangan island, South Sulawesi. The antibacterial activity of the crude extract was tested against five gram-negative bacteria, namely Escherichia coli, Salmonella typhi, Pseudomonas aeruginosa, Aeromonas hydrophila, and Vibrio harveyi at a dose of 200 g/disk. Extract toxicity was tested on Artemia salina larvae at concentrations of 1,000, 500, 250, 125, 62.5, and 31.25 ㎍/mL. The results showed that the methanol and hexane extracts of H. durvillei had the highest activity against S. thypi and A. hydrophila, respectively, with inhibition zones of 26.2 mm and 21.0 mm. On the other hand, the two extracts did not show activity against E. coli and P. aeruginosa, respectively. The toxicity of the methanol extract of H. durvillei was twice as high as that of the hexane extract with half-maximal inhibitory concentration of 98.24 and 184.21 ㎍/mL, respectively. Thus, the methanol and hexane extracts of red seaweed H. durvillei have the potential as new antibacterial agents respectively against the pathogenic bacteria S. typhi and A. hydrophila, but also have the opportunity to be developed into antitumor herbal compounds.

• 한국수산과학회지
• /
• 제40권3호
• /
• pp.122-127
• /
• 2007

Photosensitized extracts of 28 seaweed species were tested in vitro to examine the variation in their algicidal activities against the toxic microalga Cochlodinium polykrikoides. When both seaweed extracts and microalgae were exposed to UV and visible light, methanol extracts of Porphyra yezoensis showed 5.7- and 4.4-fold increasesin light-dependent algicidal activity, respectively. When only seaweed extracts were exposed to both UV (365 nm) and visible light (white lamp) at the same time, methanol extracts of Enteromorpha linza and Carpopeltis affinis showed 3.3- and 3.4-fold increases in algicidal activity, respectively. When UV-photosensitized extracts were left in the dark, the algicidal activity of Ecklonia cava increased 13-fold after 5 h. When visible light-photosensitized extracts were left in the dark, the algicidal activity of Monostroma nitidum increased by 3.3-fold in 1 h.

• 수산해양교육연구
• /
• 제21권1호
• /
• pp.28-42
• /
• 2009

For the utilization of seaweed (Capsosiphon fulvecense, algae) powder as an ingredient of bread, the quality of bread made with different concentration of seaweed powder was evaluated with physical and sensory properties. The powdered algae was shown to have crude protein content at 25.38%. The major minerals were identified with calcium with 8.38 g/kg, potassium with 9.5 g/kg, and magnesium with 5.6 g/kg, which comprised to 19.08% of total mineral content. Amount of essential amino acids content was estimated to be 835 mg/100 g. Content of essential fatty acid was found to be 27,25% of total fatty acids. For the preparation of bread added with seaweed powder, the addition ratio of seaweed was set at 3, 5 and 7% versus wheat flour with same ratio of other ingredients. L value, lightness of bread, was proportionally reduced with increse of seaweed powder. However, b value, yellowness, was increased with the addition of the seaweed powder. Adhesiveness, cohesiveness, and springiness of the bread were reduced with the addition of the seaweed powder, however, hardness of the bread was vice versa. Texture, flavor, color, and overall acceptance of the bread added seaweed powder were shown up significant differences among all tested groups (P < 0.001), that is, more seaweed powder showed less favorable texture, flavor, color, and overall acceptance. Although the bread added with seaweed powder showed a less preference compared to control group, the bread with 3% of seaweed powder was favorable to other test groups, which might have a potential for the commercialization of functional breads using seaweeds.