• 수산해양교육연구
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• 제25권6호
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• pp.1408-1418
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• 2013

전통적인 방법을 이용한 기능성 멸치액젓 제조를 위하여 다시마를 농도별로 첨가하고 숙성기간에 따른 멸치액젓 내의 일반성분의 변화는 초기 60일까지 수분함량은 감소하였으며, 이후에는 큰 유의적인 변화가 나타나지 않았으며, 회분, 조지방 함량은 숙성 초기에 다소 변화하지만 일정숙성기간이 지나면 유의적인 변화를 나타내지 않았으며, 조단백질함량은 숙성기간동안 지속적으로 증가하였다. 또한 다시마의 기능성 성분인 알긴산과 식이섬유 함량은 다시마 내에 존재하는 알긴산의 70%, 식이섬유는 50%가 멸치액젓으로 이행되는 것을 확인하였다. 푸코이단과 요오드 함량은 숙성기간동안 지속적으로 증가하고 있으며, 180일 이후에는 유의적인 차이가 없었다. 또한 숙성기간이 450일 이후에는 멸치액젓의 일반성반을 비롯한 기능성 성분의 변화는 유의적인 차이를 나타내지 않고 있다. 따라서 전통적인 방법의 다시마 첨가한 멸치액젓의 의 최적 제조조건은 2% 이상의 생 다시마 첨가와 $20^{\circ}C$에서 450일 이상 숙성기간으로 판단된다. 이와 같이 최적조건으로 제조된 다시마 멸치액젓은 맛과 기능성이 기존 전통 멸치액젓에 비하여 우수하며, 경쟁력을 갖춘 수산발효식품으로 개발될 수 있을 것으로 판단된다.

• 한국양식학회지
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• 제18권1호
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• pp.60-65
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• 2005

Effects of the commercially available or formulated extruded pellets (EP) and raw fish-based moist pellet (MP) on growth and body composition of flounder Paralichthys olivaceus L. were evaluated on commercial scale for 10 months. Survivals of flounder fed the MP, EP 1 and EP3 were not significantly different from those of fish fed the EP2 or EP5, but significantly (P<0.05) higher than that of fish fed the EP4. Weight gain of fish fed the MP was not significantly different from that of fish fed the EP3 and EP5, but significantly (P<0.05) higher than that of fish fed the EP1, EP2 or EP4. Improvement in weight gain of flounder fed the high lipid diets (EP1, EP2, EP3) compared to low lipid diet (EP4) in the $55\%$ protein level, and weight gain of fish fed the high lipid diet (MP) compared to low lipid diet (EP5) in the $61\%$ protein level indicated protein-sparing effect of lipid. FER for flounder fed the EP3. which was not significantly different from that for fish fed the EP1 or EP5 was significantly (P<0.05) higher thar. that for fish fed the EP2, EP4 and MP. FER significantly (P<0.05) changed over time. CF of flounder fed the MP was significantly (P<0.05) higher than that of fish fed EP1 or EP4. Moisture content of dorsal muscle in flounder fed the EP2 was significantly (P<0.05) higher than that in fish fed the EP1 or EP4. Crude protein content of dorsal. muscle in flounder fed the EP1, EP4 and EP5 was significantly (P<0.05) higher than that in fish fed the EP2. How- ever, crude lipid content of dorsal muscle, and moisture, crude protein and crude lipid content of liver in flounder was not significantly different among the diets. In considering performance of flounder, it can be concluded that the use of EP3 and EP5 is more recommendable than the MP, which commonly used in flounder farm.

• 수산경영론집
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• 제51권2호
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• pp.1-13
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• 2020

The purpose of this study is to analyze consumer preference for fish farm HACCP certification using conjoint analysis. This study used raw flatfish product to evaluate the fish farm HACCP. In this study, 500 consumers were surveyed using panel survey and stratified sampling. In the recognition analysis, the farm HACCP certification system was found to be highly recognized by consumers. It can be seen that the brand assets accumulated by existing food and agricultural HACCP certification were transfered to the fish farm HACCP and absorbed. Consumers perceived fish farm HACCP certification as similar one with existing food and agricultural HACCP. Conjoint analysis evaluated three levels factors. The attributes and levels evaluated were : price(25,800 won, 28,400 won, 31,000 won), certification(fish farm HACCP, seafood traceability, and non certified), and origin(domestic, JEJU, and WANDO). The important levels were in order of price(40.8%), certification(30.2%) and origin(29.0%). We found that consumers give higher utility to fish farm HACCP certification compared with non certified and seafood traceability certification. Market simulation results showed that the fish farm HACCP product has 12%p higher market share than non certified products. Seafood traceability certification showed 4.6%p higher market share than non certified products.

• 한국양식학회지
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• 제9권4호
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• pp.377-384
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• 1996

실용적인 사료의 효과를 검토하기 위해 단백질함량이 $41\~45\%$인 4종류의 실험사료를 dry pellet 형태로 제조하였다. 단백질원으로 어분을 $58\%$ 첨가한 사료를 대조구(사료 1)로 하고, 대조구의 어분을 육분, 콘글루텐 밀, 대두박 및 혈분으로 각각 다른 비율로 대체하여 어분 함량을 $40\%$ 전후로 감소시킨 실험사료들(사료 $2\~4$)을 설계하여 시판되고 있는 해산어용 배합사료 A, B, C (단백질 함량 : $51\~53\%$) 및 양어가들이 선호하는 RMP 사료(넙치용 분말사료와 냉동 메가리를 1 : 1의 비율로 혼합한 moist pellet, 단백질 함량 : $58\%$)와 그 효과를 사육 실험을 통해 비교하였다. 평균체중 125 g의 조피볼락을 선별하여 실험사료마다 2반복으로 15주간 사육실험한 결과, 최종 평균체중, 증체율, 사료효율, 일일사료섭취율, 일일단백질섭취율, 단백질효율 및 간 중량지수가 RMP 구를 제외한 실험사료와 상품사료를 급여한 실험구들은 대조구와 통계적인 차이는 없었다(P>0.05). RMP 섭취구의 증체율이 대조구와는 유의한 차이가 없었지만, 실험사료(사료 $2\~4$)와 상품사료(사료 $A\~C$)보다 유의적으로 높은 값을 보였다(P<0.05). 또한, 단백질효율은 RMP 구가 가장 높았고, 상품사료 B가 가장 낮은 값을 보였다. 대조사료에서 1 kg의 어체를 증체시키는데 소요되는 사료비용을 100으로 환산하였을 때, 사료 3 급여구는 92, 사료 4 급여구는 79로 나타나, 대조구보다 $10\~20\%$ 정도의 사료비가 절감되었고, RMP 사료 급여구는 대조구보다 $27\%$의 사료비가 더 소요되는 것으로 나타났다. 실험 종료시 간과 근육의 수분, 단백질, 지질 및 회분 함량은 모든 실험구간에 유의차는 없었다(P>0.05).

• 한국수산과학회지
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• 제47권6호
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• pp.818-823
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• 2014

This study compared the effects of feeding diets consisting of an experimental extruded pellet with tapioca starch (EEP), commercial extruded pellet (CEP), and raw-fish-based pellet (MP) on the growth, flesh quality, and apparent digestibility coefficient of the olive flounder Paralichthys olivaceus. Two replicated groups of 4,000 fish each (initial mean weight: $81.8{\pm}3.5g$) were fed one of the experimental diets for 5 months. After the feeding trial, the final mean weight, weight gain, specific growth rate, and feed efficiency of fish fed the EEP was significantly higher than those of fish fed the CEP and MP. Moisture content in the whole-body of fish fed MP was significantly higher than those of fish fed other diets. However, the highest crude protein in the whole-body was found in fish groups fed the EEP. Significantly higher contents of 24:1n-9, 20:5n-3, 22:6n-3 and lower 18:1n-7 was observed in fish fed the EEP compared with fish fed the MP. The amino acid contents in the whole-body showed significant differences in the composition depending on the feed, but the distribution of free amino acids showed similar patterns. Among amino acids, glutamic acid showed the highest content in all the experimental groups, and the threonine, cysteine, and lysine contents were significantly higher in the groups fed with EEP and CEP than in the group fed with MP. Digestibility of nutrients of the EEP was significantly higher than that of fish fed the CEP. This suggests that extruded pellets can be used to feed olive flounder without compromising growth and flesh quality in comparison to raw-fish-based moist pellets. Formulation of the EEP could be used as a practical feed for olive flounder.

• Parasites, Hosts and Diseases
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• 제39권4호
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• pp.319-321
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• 2001

Diphyllobothrium latum infection in human is not common in Korea and only thirty seven cases have been reported since 1921. We report two cases of fish tapeworm infection after ingestion of raw cherry salmon (Oncorgynchus masou) caught in the domestic river. Among four family members who ate together raw salmon flesh six months ago, just two, mother and daughter were infected. It is our expectation that the salmon associated tapeworm infections would be enlisted as one of the major parasitic problems with the growing consumption of salmon in Korea.

• 한국식생활문화학회지
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• 제4권2호
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• pp.191-197
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• 1989

Before Jin (秦) period, Oriental (Eastern) culture was established in Korea different from China. Bulgogi (babecued beef, 貊炙) and legume fermented soy were transmitted into China. Afterward, alcohol drink, rice cake and cookie, shic-hae (lactic acid fermented fish products), Kimchi (fermented vegetable) were introduced and modified for Korea. Buddhism was transmitted to Korea through China, but selective animal was used as food. Later period of Koryo Dynasty, meat-eating become common due to mongorian influence and distilled spirits was introduced by mongorian. During Chosun Dynasty, table setting of spoon and chopstick was established, due to Confucian influence, dog eating, raw fish and raw meat eating became popular and nutrition for elderly was developed, whereas tea culture declined. In recent period (under the Japanese rule) Chinese introduced chinese noodle, chinese cuisine, chinese pancake and sun-dried salt. many chinese cultivated chinese vegetables.

• Parasites, Hosts and Diseases
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• 제33권3호
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• pp.225-230
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• 1995

저자등은 1994년 5월 경남 마산시에 거주하는 41세 남자 환자에게서 자연배출된 의엽 조충류의 충체 일부를 고래복식문조충(Diplogonoporus balaenopterae)으로 동정하였고 우리 나라의 인체 감염 제1례로 보고하는 바이다. 환자는 평소 각종 해산어류의 생식을 즐기고 담수어로는 잉어만을 생식한 경험이 있다. 검사실 소견상 경미한 호산구증다증(6%)과 혈청 IgE의 심한 증가(10,182 IU/ml). 초음파상에서 알콜성 지방간 외에는 특이한 소견을 발견할 수 없었다. Niclosamide 2 g을 경구투여하여 구충하였으나 두절을 발견하지 못하였다.

• 농촌의학ㆍ지역보건
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• 제13권1호
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• pp.32-40
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• 1988

Anisakiasis occur after the ingestion of raw marine fish and squid containg anisakid larvae. In recent years about 40 cases of anisakiasis have been recorded in Korea. Considering, however, the Korean style of eating raw fish, many more cases would exist and prevention is necessary. We describe the infection rate of anisakid larvae in 13 species of marine fish and squid which were caught in the Korean sea. And each extracted larva is classified according to morphological characters. The results are following ; Scomber japonicus, Pseudosciaena manchurica, Trichiurus haumela showed high infection rate of anisakid larvae. Although Sepia esculenta showed low infection rate, most of anisakid larvae found in Sepia edulis are embedded in muscles. So relative high frequent rate of anisakiasis may developed by Sepia esculenta. Five type (Anisakis Type I, Terranova Type B, Raphidascaris sp., Contracaecum Type A, Contracaecum Type D) of anisakid larvae are classified according to their morphological characters.

• 한국수산과학회지
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• 제43권5호
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• pp.451-456
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• 2010

This study was conducted to evaluate the quality characteristics (proximate composition, fatty acids, amino acids, sensory and textural properties) of whole body and dorsal muscle of olive flounders fed extruded pellets (EP) compared to raw fish-based moist pellets (MP). The olive flounders in this study were reared from 300 g to 1000 g for 7 months by feeding either EP or MP. The fatty acids and total amino acids of the whole body and dorsal muscle of the fish were similar among both groups. The major fatty acids in whole body and dorsal muscle werepalmitic acid and oleic acid. Finally, no significant differences were observed between groups for sensory and textural properties of the muscle. These results suggest that EP could be developed to replace MP without adverse effects on olive flounder quality.