• Korean Journal of Fisheries and Aquatic Sciences
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• v.44 no.4
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• pp.383-389
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• 2011

The negative fishery factors from an environmental perspective are greenhouse gas emissions due to high fossil fuel use, destruction of underwater ecosystems by bottom trawls, a reduction in resources by fishing, and damage to ecosystem diversity. In particular, the greenhouse gas emissions from fisheries is an important issue based on the Cancun meeting in Mexico in 1992 and the Kyoto protocol in 2005. However, no investigations on the GHG emissions from Korean fisheries have been conducted. Therefore, a quantitative analysis of GHG emissions from the Korean fishery industry is needed as a first step to identify a method to reduce GHG emissions from fisheries. The purpose of this study was to investigate the degree of GHG emitted from fisheries. Here, we calculated the GHG emissions from four main Korean fisheries(i.e., large trawls, large purse seines, Danish seines, and bottom pair trawls) using the life cycle assessment(LCA) method. The system boundary and input parameters for each process level were defined for LCA analysis. The fuel use coefficient of each fishery was also calculated. The GHG emissions from edible seafood were calculated considering different consuming areas. The results will be helpful to understand GHG emissions from Korean fisheries.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.40 no.5
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• pp.293-299
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• 2007

The distribution of hemolytic Vibrio sp. from sea water of three main beaches located in Busan (Gwangan(G), Haeundae(H) and Songjeong(S) beaches) was investigated from June to September 2006 ; this is mid-summer and the main season for bathing. The monthly detection ratio from each beach was 29.2% (7 of 24 samples, G), 33.3% (8 of 24 samples, H), and 16.7% (4 of 24 samples, S). The most probable number(MPN) of strains detected ranged from 1.8-36(G), 1.8-180(H) and 1.8-18(S) MPN/100mL. Of the isolated strains, 24 strains showed definite hemolytic activity. These 24 strains were identified as Vibrio fluvialis, Vibrio vulnificus, Aeromonas hydrophila, Actinobacillus ureae and Eikenella corrodens. Vibrio fluvialis was detected from all three beaches investigated. Vibrio vulnificus was detected from Haeundae and Gwangan beaches. Gwangan beach had a higher detection ratio of Vibrio sp. than Haeundae and Songjeong beaches. These results suggest that seafood harvested from the vicinity of theses beaches may cause food poisoning and risk management to prevent Vibrio septicemia is required, especially for Haeundae and Gwangan beaches.

• The Korean Journal of Food And Nutrition
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• v.35 no.2
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• pp.159-166
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• 2022

The purpose of this study was to explore the marketability by developing a fresh HMR product for improving hyperlipidemia and dieting for elderly chronic disease patients and young people pursuing healthy beauty. The diet menu increased the ratio of fresh vegetables and mushrooms, and chicken breast and cheese were used as protein sources. By using whole grains, the supply of vitamins and minerals was strengthened while minimizing calories. Regarding the recipe, the diet menu was mainly prepared in the form of salads, risotto, and pasta. In the hyperlipidemia improvement menu, the proportion of fresh vegetables was increased, and as protein sources, pork shank, tofu, seafood, etc. with minimal fat were used. As a carbohydrate source, whole grains were mainly used to minimize calories while strengthening the supply of vitamins and minerals. In the recipe, it was prepared in the form of steamed or bibim-myeon, and it was also produced in a form such as paella. As a result, the developed menu was analyzed as low-calorie and evenly comprised of essential nutrients, which can satisfy palatability and nutrition.

• Fisheries and Aquatic Sciences
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• v.24 no.8
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• pp.277-283
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• 2021

Kudoa septempunctata has been reported as a new parasite in aquacultured olive flounder Paralichthys olivaceus, and also as a causative agent of food poisoning in humans. This paper investigated the infection of K. septempunctata in 216 sashimi and 20 sushi made of olive flounders in Busan, Korea. Among 236 samples, K. septempunctata was detected in eleven sashimi with 6-7 polar capsules by the microscopy. Among eleven sashimi, five sashimi were positive in Polymerase Chain Reaction (PCR) assay with the targets of 18S rDNA and 28S rDNA. The genotype of all the five PCR results is identified as the genotype ST3 which is common in Korea. K. septempunctata was found in olive flounders sashimi from Samcheonpo and Wando outside of Jeju Island. These findings would contribute to establish the standard of K. septempunctata for preventing food-borne outbreaks in advance and providing further preventive management for the seafood safety.

• Journal of the Korean Society of Food Culture
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• v.21 no.3
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• pp.303-310
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• 2006

This study was performed by questionnaire to investigate the satisfaction and preference on the menu of Japanese restaurant customers in Seoul. The subjects were consisted of 386 participants in Seoul. The results are as follows: Respondents consider that the preferred menu of Japanese restaurants' foods is menus such as 'assorted raw fish', 'sushi', and 'dessert' rather than menus such as 'jin mi', 'seasonal appetizer', 'raw fish with vinegar' and 'clean soup'. The higher intake Japanese cuisine menus was 'dessert' (3.71 point), 'noodle and soup' 'sushi' 'fried dishes', and but 'jin mi' (1.91 point), 'seasonal appetizer' scored the lowest. In result of analyzing difference between importance and satisfaction of the menu, importance is much higher than satisfaction. In terms of IPA analysis on Japanese cuisine menu, it was noteworthy that the 2nd quadrant with high fulfillment but low importance for customers included 'noodle and soup'. The menus that need continuous keeping management with high importance and high fulfillment included 'assorted raw fish', 'roasted dishes', 'fried dishes', 'beef and seafood casserole', 'sushi', 'deopbap', 'dessert'.

• Journal of the Korean Society of Food Culture
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• v.19 no.3
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• pp.273-284
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• 2004

This study is on the changing pattern of fish-and-shellfish uses during the last two thirds of Chosun period on the premise that they are influenced by development of fishing technology. With a literary approach, this paper researches how fish-and-shellfish production and consumption pattern changed, especially in relation to technological development of fisheries. First, we examine into the changes of fishery production. And next, we analyze the kind and cooking method of fish-and-shellfish in [Eum-sik-di-mi-bang](1670) and [Gyu-hap-chong-seo](1815). The analysis of two books revealed that there were significant differences in fish-and-shellfish uses. Because the two books were written with a gap of 145 years and the development of fishing technology and remarkable changes of fishery production affected on the fish-and-shellfish uses. Due to primitive fishing tools and skills, fresh-water and reverse-river-fish and shellfish had been caught in substantial amount until the middle ages of Chosun period. As a result, the availability of seafood were limited extremely even in the upper classes. These situations are evidenced by the analysis of [Eum-sik-di-mi-bang]. Only 12 kinds of fish-and-shellfish are described in [Eum-sik-di-mi-bang]. Most of the sesfoods is mollusc which is easy to catch. As for the salt-water fish, dried cod and dried herring were mentioned. Mullet, the reverse-water-fish, is used most frequently. Only one kind of 'Hoe', which needs extreme freshness, is described. This means that the use of fresh fish-and-shellfish was very limited to some kinds which could be caught near the village. As the netting fishery began to be developed in the 18th century, the production of some salt-water fishes, such as anchovy, shrimp, yellow corvina, pollack, and herring, had increased remarkably to make marine resources more available. Small fish, such as anchovy and shrimp were preserved as 'Jeot-gal' and sold nationwide. Therefore, 'Jeot-gal' and seafood could be used in Kimchi around this time and had a deep influence on the change of Kimchi in taste and nutrition. In [Gyu-hap-chong-seo], 33 kinds of fish-and-shellfish are described. Including cod and herring, 17 kinds of sea water fish and mollusc are mentioned. Some of these are consumed in fresh state, neither as dried nor as salted. Because the merchants promoted the transport of seafoods to other regions according to the growth of commercial economy. As a result the diet of the people could be enriched by the various seafoods.

• Journal of Nutrition and Health
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• v.45 no.1
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• pp.94-102
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• 2012

There is a limitation to estimate vitamin $B_{12}$ intake due to a lack of data on vitamin $B_{12}$ content in many Korean foods. In this study, vitamin $B_{12}$ content was determined in some seaweeds, fish, and shellfish and their product that are consumed in Korea using a modified microbioassay with Lactobacillus delbruecki ATCC 7830. Dried laver and dried seasoned and toasted laver contained very high levels of vitamin $B_{12}$ (66.8 and $55.2-71.3\;{\mu}g$/100 g, respectively. Sea lettuce and seaweed fulvescene also contained high vitamin $B_{12}$ content of 5.47-9.41 and $6.46-7.20\;{\mu}g$/100 g, respectively, whereas sea mustard and sea tangle contained low levels of vitamin $B_{12}$; vitamin $B_{12}$ was not detected in seaweed fusifome. Pacific saury, trout, sea-bass, or squid contained 12.01, 2.00, 0.49 and $2.33\;{\mu}g$ vitamin $B_{12}$/100 g, respectively. Ochellatus octopus, and naked sand lance contained 0.72-1.43 and $3.68\;{\mu}g$ vitamin $B_{12}$/100 g, respectively. Dried Alaska pollack con-tained $0.19-2.64\;{\mu}g$ vitamin $B_{12}$/100 g. Shellfish such as little neck clam and small ark shellfish contained high levels of vitamin $B_{12}$ of $30.5-40.5\;{\mu}g$/100 g, and mussel and abalone contained 17.71 and $7.82\;{\mu}g$/100 g, respectively. Of unique Korean traditional fermented seafood products, salt-fermented products of squid ($2.91\;{\mu}g$/100 g), clams ($34.31\;{\mu}g$/100 g), Ala-ska pollack roe ($9.98-12.02\;{\mu}g$/100 g), hairtail guts ($4.58\;{\mu}g$/100 g) or small shrimp ($0.58-1.55\;{\mu}g$/100 g), and fish sauce from anchovies ($1.52-1.78\;{\mu}g$/100 mL), sand eel ($0.22-0.24\;{\mu}g$/100 mL) or small shrimp ($0.19-0.78\;{\mu}g$/100 mL) were analyzed. A few commercial brands of flying fish roe ($0.73-1.73\;{\mu}g$/100 g), canned tuna ($0.40\;{\mu}g$/100 g), and fried fish paste ($0.25-0.69\;{\mu}g$/100 g) were also analyzed. In conclusion, vitamin $B_{12}$ content in these foods, chosen considering the Korean food culture, should contribute to improve the present vitamin $B_{12}$ food database. It may be helpful to estimate vitamin $B_{12}$ intake more correctly than before, and provide additional information for dietary education related to vitamin $B_{12}$ and meal management.

• The Journal of Fisheries Business Administration
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• v.41 no.1
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• pp.53-72
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• 2010

The objects of this study are to consider the current features and the development process of the utilizing system of aquaculture farms in Japan, and to suggest the theoretical basis for improvement of aquaculture system of Korea in the future through the analysis of background of the liberalization theory proposed recently. The aquaculture-fishery system of Japan was begun from the Meiji Era Fishery Act and New Fishery Act of the World war II. A small sum of fishery fee is paid to the fishery cooperative having fishing rights for securing fishing area newly, because the aquaculture of Japan belong to fishery cooperative not individual ownership of union membr of cooperative society, the other words, cultivation fisheries household. In case of Korea, there are several differences with Japan as follows; almost cultivation fisheries household has a individual license, the lisence of fishing rights are recognized as an article, the license of fishing lights are able to do sale. Therefore, it is needed to paid a lots of money for securing fishing area newly. On the other hand, advanced countries in the marine aquaculture such as Norway have reached the stage where the managing abilities of marine aquaculture are similar to those in the manufacturing industry. And the number of large scale aquaculture farms with developed technologies and advanced marketing strategies in those countries is increasing. Considering that the marine aquaculture in Japan under the similar fishery systems of Korea has developed the state-of-the-art management skills or lead to large scale management, it is difficult to expect the decrease in the production costs under the small scale family business in Korea and this will lead to the decreasing competitive advantage over the imported seafood. Therefore marine aquaculture in Korea needs to increase the economy of scale to acquire the competitive advantage.

• Korean journal of food and cookery science
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• v.26 no.6
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• pp.811-820
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• 2010

The purpose of this study was to investigate the practices for management manual development of Good Restaurants in order to apply Green Safety Management technology. A total of 128 restaurants in Seoul according to restaurant size and style were analyzed by SPSS (window ver. 12.0). Exactly 38.3% of those surveyed purchased manicured vegetables and seafood that generates less garbage; Korean restaurants displayed the lowest frequency of purchasing preprocessed foodstuff, and Japanese restaurants had the most refrigerators and thermometers and kept the refrigeration temperature the lowest. Exactly 56.5% of the restaurants sold large and small amounts of main menu separately; Chinese restaurants displayed the highest rate while Western restaurants displayed the lowest. Furthermore, only 7.3% of the restaurants were willing to sell either large or small amounts of the same menu item. Japanese style menu had the most number of side dishes (6.1) while Western style menu had the lowest (1.8). Most of the restaurants were equipped with containers for leftovers (87.4%), but the rate of customers who took out leftovers significantly differed depending on the style of restaurant (p<0.05).

• The Journal of Fisheries Business Administration
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• v.36 no.1 s.67
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• pp.139-153
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• 2005

Marine fish aquaculture has been introduced on the East sea since 1964. The production volume of the marine aquaculture has been increasing drastically since 1990 with the technological improvements and the introduction of new species. However, the increasing costs of feed, seedlings and medical supplies and the decreasing prices due to the increase in the imports and domestic production have decreased the profits in the aquaculture business. Futhermore, the damage from the natural disasters such as red tides and typhoons has accelerated the exit from the business. Even though managing abilities to overcome the business crisis caused by the above factors are required, business managers based on the small scale family businesses do not have enough managing abilities to deal with the difficulties in the business. On the other hand, advanced countries in the marine aquaculture such as Norway have reached the stage where the managing abilities of marine aquaculture are similar to those in the manufacturing industry. And the number of large scale aquaculture farms with developed technologies and advanced marketing strategies in those countries is increasing. Considering that the marine aquaculture in Japan under the similar fishery systems of Korea has developed the state-of-the-art management skills or lead to large scale management, it is difficult to expect the decrease in the production costs under the small scale family business in Korea and this will lead to the decreasing competitive advantage over the imported seafood. Therefore marine aquaculture in Korea needs to increase the economy of scale to acquire the competitive advantage. This study addresses the possibility of introducing the large scale aquaculture system in Korea by analysing the factors and process of leading to large scale businesses in the aquaculture in Japan.