• Journal of the Korean Society of Food Science and Nutrition
• /
• v.45 no.8
• /
• pp.1192-1201
• /
• 2016

This study was conducted to investigate sensory characteristics and consumer acceptance of sliced raw fish. The two most popular varieties in Korea, flounder and rockfish, were used. Samples of each variety were prepared as follows to create consistent perceptible sensory differences: 'fresh' (consumed within 2 h after sacrifice), 'aged' (stored at $1^{\circ}C$ for 24 h), 'frozen' (frozen at $-16^{\circ}C$ for 23 h then thawed at $23.5^{\circ}C$for 1 h), and 'immersed' (immersed in sterilized water at $1^{\circ}C$ for 24 h). Sensory profiles of samples were determined through quantitative descriptive analysis using 10 trained panelists. Consumer acceptance test was conducted using 47 consumers. Analyses of variance were conducted to test significance of differences in sensory profiles and hedonic ratings among samples. Consumers were clustered according to their overall liking scores, and their preference patterns were cross-checked with sensory profiles. For both fish varieties, 'fresh' was characterized by stronger hardness, cohesiveness, springiness, cartilage-like texture (applied to only rockfish), and fishy flavor, whereas 'frozen' and 'immersed' were distinguished from other samples for their stronger wetness, juiciness, and fresh fish flavor than those of other samples. 'Aged' was significantly less hard, cohesive, and springy than 'fresh' as well as less juicy and wet than 'frozen' and 'immersed'. Consumers significantly preferred 'fresh' flounder and rockfish to others for their strong cohesiveness and springiness, indicating textural attributes were main factors affecting consumer preferences. However, for both flounder and rockfish, 40~50% of respondents preferred 'frozen' and 'immersed' to 'fresh' for their tenderness and fresh fish flavor. For this group of consumers, flavor liking had a greater effect on overall preference than texture preference. The result suggests that cohesive and springy textures and fresh fish flavor are major drivers of preferences for raw fish slices, but their relative importance and optimal levels varied across individual consumers.

• Journal of Preventive Medicine and Public Health
• /
• v.27 no.1 s.45
• /
• pp.44-58
• /
• 1994

This study was conducted to examine the levels of total and organic mercury in the scalp hair of the elementary school children and adults, and their relationship with the consumption pattern of fishes and shellfishes. The scalp hair samples were collected from the occipital part of 115 children and 131 adults in costal, urban and rural areas of Kyungpook province from June to August 1991. The mercury content was analysed by the atomic absorption spectrophotometer (model IL. 555) with atomic vapor accessory (model IL. 440). The total and organic mercury contents of hair were significantly higher (p<0.01) among the children who prefer fish and/or shellfish (7.728 ppm, 6.610 ppm), and canned fish and/or fish pastes (6.969 ppm, 5.885 ppm) than those who prefer meat (4.822 ppm, 3.905 ppm) and vegetables (3.974 ppm, 3.224 ppm). The children who prefer to eat the canned fish without cooking showed a higher mercury content than the children who prefer to eat it as stew or mixed with vegetables (p<0.01). There was a dose-response relationship between the intake frequency of canned fish, raw fish and cooked fish and the content of total and organic mercury of hair, the children who eat fish almost everyday showed 2 times higher than those who eat rarely (p<0.01). The mercury content in the hair of the children who eat raw fish was significantly higher than that of the children who eat boiled or broiled fish (p<0.01). The total and organic mercury contents of adult scalp hair increased with age up to the forties and slightly decreased in the fifties. The mercury contents of those who were engaged in the fishery and raw fish restaurant were 2 times higher than those of the farmers. The mercury content of the persons who were favorite dishes of fish and shellfish were most high, and who prefer raw fish were 2 times higher than those of the persons who prefer vegetables and broiled fish. The contents of total and organic mercury in adult scalp hair showed also a increasing tendency with the intake frequency of raw and cooked fish.

• Journal of Aquaculture
• /
• v.21 no.2
• /
• pp.102-106
• /
• 2008

This study was conducted to evaluate extruded pellets(EP) for the growth of sub-adult flounder Paralichthys olivaceus by comparing with raw fish-based moist pellet(MP). Two replicate groups of 150 fish per each tank(initial mean weight $594{\pm}6.5g$) were fed one of two EPs(EP1 and EP2) and a MP for 32 weeks. Survival was not significantly affected by experimental diets. Final mean weight of fish fed the EP1 was not significantly different from that of fish fed the MP, but that of fish fed EP2 was significantly lower than that of fish fed EP1 and MP (P<0.05). Feed efficiency and protein efficiency ratio of fish fed the EP1 and EP2 were significantly higher than those of fish fed MP(P<0.05). Daily feed intake of fish fed the EPs was significantly lower than that of fish fed MP(P<0.05). Condition factor was not significantly different among all groups. The contents of moisture, crude protein and lipid in dorsal muscle were significantly affected by experimental diets(P<0.05). Based on the results of this study, the dietary formulations used in EP1 and EP2 could be applied in the practical extruded pellet feeds for sub-adult flounder(594-1,126 g).

• Journal of agricultural medicine and community health
• /
• v.22 no.2
• /
• pp.239-252
• /
• 1997

A questionnaire survey including stool examination for the parasite ova, skin test, and enzyme-linked immunosorbent assay (ELISA) of the liver fluke to find the factors related with the prevalence of the parasite infestation was done toward 118 residents living in three villages of Song-jung, Yi-jung, and Chim-gok of Okok-myun, Goksung County, South Cholla Province. The results are as follows : 1. The prevalence of Clonorchis sinensis ova by the stool examination was 46.6%. The sensitivity and specificity of skin test to egg-positive cases were 63.5% and 68.9%. The sensitivity and specificity of ELISA to egg-positive clonorchiasis were 100% and 34.9%. 2. The prevalence of Clonchiasis was higher in male than in female. 45~64 year old group was the highest among age groups, and the longer the duration of living in the present residence was, the higher the prevalence was shown statistically significantly (p<0.01). 3. The present drinker had higher prevalence of Clonorchiasis significantly than the past drinker or non-drinker, and the more the frequency of drinking the higher the prevalence was shown significantly (p<0.05). 4. Those who took raw fish had significantly higher than persons who didn't take it or take cooked fish(p<0.05) and prevalence showed the tendency to be increased as the frequency to take raw fishes increased significantly(p<0.05). 5. Those who had taken a raw sweet fish(Plecoglossus altivelis) or snake-headed fish(Ophicephalus argus) showed significantly higher prevalence of infection with liver fluke than persons who didn't take the raw fish. 6. While 56.4% of persons infected with Clonorchiasis answered that they were healthy, only 13.0% of the subjects were careful for their health, and 41.8% experienced tests to diagnose liver flukes before they were examined by this survey. 7. While 56.4% of infected persons thought the prevalence was high in their community, 54.0% were afraid to be infected, 47.1% thought the infection might destroy their health, 25.5% took treatment drugs, and 18.2% took raw fish continuously after treatment. The above results confirmed that Goksung area was highly prevalent in Clonorchiasis, so it was necessary to push effective preventive program against liver fluke infection together with the program to diagnose and treat existing infected persons.

• Korean Journal of Food Science and Technology
• /
• v.41 no.3
• /
• pp.334-338
• /
• 2009

To determine the contamination status of Sushi fish and rice, seventy-nine samples of Sushi were collected from wholesale markets and Japanese restaurants within the Seoul area and subsequently analyzed for food-borne pathogens. Total aerobic counts ranged from 4 to 6 log CFU/g for the sliced raw fish, and from 3 to 5 log CFU/g for the boiled rice. Higher levels of contamination were detected in bream and shrimp Sushi versus other types. Coliform counts of 3-4 log CFU/g were detected in the sliced raw fish, whereas levels in the boiled rice were one log CFU/g lower compared to the raw fish. The raw Sushi fish had higher amounts of contamination than the boiled rice, however, E.coli was not detected. The prevalence rates of pathogens, namely Staphylococcus aureus and Bacillus cereus, in the raw fish were 17% and 10%, respectively. Similarly, the prevalence rates in the boiled rice were 11% and 8% for S. aureus and B.cereus, respectively. Salmonella and Listeria monocytogenes were also detected; however, other pathogens such as Vibrio parahaemolyticus, Clostridium perfrigens, and Yersinia enterocolitica were not detected. Among the high contaminating pathogens, B.cereus was found in 13% of samples from the wholesale markets, while S.aureus was found in 30% of samples from the Japanese restaurants. Therefore, these data suggest that the primary microbial hazard factors for Sushi are S. aureus and B. cereus, in addition to V. parahaemolyticus, and further risk assessments should focus on those pathogens.

• Journal of Fisheries and Marine Sciences Education
• /
• v.15 no.1
• /
• pp.57-66
• /
• 2003

The purpose of the present study was to investigate physicochemical changes in olive flounder and korean rockfish muscle subjected to the cold brine, and to find the optimal immersion condition. Effects of various immersion conditions in a sliced raw fish quality were investigated in the rigor index, breaking strength, ATP related compounds, and lactate accumulation in the muscle. The onset of rigor-mortis was accelerated by the increase of immersion time. Also, the time reaching full rigor was shortened remarkably too. However, the rigor index of samples immersed in the cold brine decreased more than that of samples killed instantly. Rigor index was the highest in samples killed instantly, followed by 2.5 min, 5min, 7.5 min, 10 min and 15 min in order. Breaking strength of all samples immersed in the cold brine decreased significantly after reaching the maximum values. The content of ATP related compounds in olive flounder, korean rockfish were $12.0{\mu}mole/g$ and $8.3{\mu}mole/g$, respectively. However, ATP decreased in the samples immersed in the cold brine. The content of ATP was lower, at the optimal condition and then it was increased. Also, lactates increased, at the optimal condition and then it decreased, in contrast with the ATP. The results suggested that the optimal immersion condition of olive flounder and korean rockfish was at -${12.5}^{\circ}C$ for 5min.

• Parasites, Hosts and Diseases
• /
• v.52 no.4
• /
• pp.391-397
• /
• 2014

We evaluated the status of Clonorchis sinensis infection and potential risk factors among residents of riverside areas (Geumgang) in Muju-gun, Jeollabuk-do (Province), Korea. From January to February 2010, a total of 349 (171 males, 178 females) stool samples were collected and examined by the formalin-ether concentration technique. Also, village residents were interviewed using questionnaires to obtain information about C. sinensis infection-related risk factors. Overall egg-positive rate of C. sinensis was 13.2%. Egg-positive rates were significantly higher in males, farmers, and residents who had lived there more than 20 years, and in residents who had eaten raw freshwater fish than in opposite groups, respectively. However, there was no significant difference between age groups, education levels, cigarette smoking, alcohol drinking, health status, past history of infection, and experience of clonorchiasis medication and examination. Logistic regression analysis was performed to determine risk factors for clonorchiasis. On univariate analysis, the odds ratios for males, farmers, those who had lived there more than 20 years, and who had eaten raw freshwater fish were 2.41, 4.44, 3.16, and 4.88 times higher than those of the opposites, respectively. On multivariate analysis, the odds ratio of residents who had eaten raw freshwater fish was 3.2-fold higher than that of those who had not. These results indicate that residents living in Muju-gun, along the Geum River, Korea, have relatively high C. sinensis egg-positive rates, and the habit of eating raw freshwater fish was the major factor for the maintenance of clonorchiasis.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.55 no.4
• /
• pp.397-407
• /
• 2022

This study investigated the collagen and texture properties of commonly consumed sliced raw fish species (CC-SRF) [olive flounder (OF), red seabream (RS), Atlantic salmon (AS), coho salmon (CoS) and sockeye salmon (SS)] distributed in Korea as sliced raw fishes. The crude lipid contents of CC-SRF were 5.5% for OF, 6.8% for RS, 18.5% for AS, 16.1% for CoS, and 5.7% for SS. The collagen content and solubility from CC-SRF were 622 mg/100 g and 78.0%, respectively, in OF, 270 mg/100 g and 75.6%, respectively, in RS, 237 mg/100 g and 24.1%, respectively, in AS, 341 mg/100 g and 65.7%, respectively, in CoS, and 246 mg/100 g and 17.9%, respectively, in SS. The texture of CC-SRF was affected by the lipid content, collagen content, acid solubility, hydroxylation, and cross linkage degree. The highest hardness of CC-SRF was obtained from OF, followed by RS, SS, AS and CoS. There was, however, no difference (P>0.05) in hardness between OF and RS and between AS and CoS.

• Korean journal of food and cookery science
• /
• v.28 no.3
• /
• pp.249-255
• /
• 2012

The objectives of this study were to evaluate the physicochemical characteristics of puffer fish under storage conditions. Free amino acids were identified in the order of taurine > alanine > lysine > leucine > glutamic acid > valine. Glutamic acid, lysine, histidine, arginine, proline, and aspartic acid increased over time and with increased temperature, and valine and tyrosine were affected by temperature. ATP decreased dramatically during 36 h of storage at $4^{\circ}C$, 24 h of storage at $12^{\circ}C$, and 16 h of storage at $20^{\circ}C$. IMP reached its highest level when puffer fish was stored for 36 h at 4 and $12^{\circ}C$ and 24 h at $20^{\circ}C$, and hypoxanthine levels grew steeply at 60 h at $4^{\circ}C$, 24 h at $12^{\circ}C$ and 20 h at $20^{\circ}C$. In terms of K value, the puffer fish was available for sliced raw fish within 60 h at $4^{\circ}C$, 24 h at $12^{\circ}C$ and 12 h at $20^{\circ}C$, and the fish can be taken in after cooking within 72 h at $4^{\circ}C$ and $12^{\circ}C$ and 36 h at $20^{\circ}C$. The physicochemical quality characteristics showed that puffer fish is available for sliced raw fish within 36 h at $4^{\circ}C$, 16 h at $12^{\circ}C$ and 12 h at $20^{\circ}C$, and that the fish can be taken after cooking within 72 h at $4^{\circ}C$ and $12^{\circ}C$ and 36 h at $20^{\circ}C$.

• The Journal of Fisheries Business Administration
• /
• v.38 no.1 s.73
• /
• pp.1-17
• /
• 2007

This study is aimed at investigating optimum level of payments in the direct payment program for aquaculture extruded pellets both theoretically and practically by analyzing the effects on production and income in accordance with Green Box conditions of WTO Agreement on Agriculture. In particular, by analyzing both effects on production and income, it evaluates and compares payments affecting to the level of production and income, respectively. Analysis results indicate that the optimum level of payments in the direct payment program for aquaculture extruded pellets is determined by the growth rate of farmed fish, farming period, price and volume of extruded pellets, and additional amount of cost increase and decrease. Suppose that growth rates of farmed fish by extruded pellets(EP) and raw fish - based moist pellets(MP) are the same, it reveals the optimum level of payment should be lowered from the current level of payment. However, when the growth rate of farmed fish by EP is lower than that by MP, the optimum level of payment should be raised from the current level and total amount of payments by area should be increased as well.