• 한국수산과학회지
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• 제54권3호
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• pp.261-270
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• 2021

This study was conducted to optimize the processing of seasoned salmon Oncorhynchus keta jerky (SSJ) using response surface methodology (RSM). For seasoning sauces-blending conditions of jerky using the RSM program, salt [X₁, % (w/v)] and amino-basic material [X₂, % (w/v)] were chosen as independent variables, and salinity (Y₁) and amino-N (Y₂) were chosen as dependent variables. The optimum conditions of X₁ and X₂ were 1.2% and 12.9%, respectively. To optimize drying conditions of seasoned salmon jerky using RSM program, soaking time (X₁, min), drying temperature (X₂, ℃) and drying time (X₃, min) were chosen as independent variables, and moisture content (Y₁), hardness (Y₂) and overall acceptance (Y₃) were chosen as dependent variables. Optimum conditions of X₁, X₂ and X₃ were 183.0 min, 62.5℃ and 351.0 min, respectively. In the sensory evaluation, the scores for taste, flavor, and texture for of SSJ were higher than those for a commercial product. The results suggest that the developed seasoned salmon jerky can be industrialized.

• 수산경영론집
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• 제41권3호
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• pp.153-174
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• 2010

In this paper we aim to find out consumer behavior based on fish shares in their buying ingredients, path segmentation, product and service quality, customer satisfaction and then we try to analyze the impact of them on each consumer buying behavior. In this study, first, consumers, divided by general merchandise retail store and traditional fish retail store, these also divided by two groups that are with high spending group and low spending group, so totally we have four parts of consumer behavior segmentation market profiles. Second, we analysis the affect of each factor on consumer behavior. That is, we try to analysis the effect of product and service quality on customer satisfaction in four seafood market group. The results of this study are summarized as follows;

• 한국수산과학회지
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• 제50권3호
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• pp.243-249
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• 2017

Crabs are a popular seafood item. However, they can harbor many microorganisms, heavy metals, radioactivity, and benzo(a)pyrene, which are potential health risks to humans. The objective of this study was to assess the potential of swimming crabs for use in foods such as Ganjang-gejang, by measuring their sanitary biological and chemical properties. Viable microbial cell counts in swimming crab samples were $3.4{\times}10^2-6.7{\times}10^4CFU/g$, but no coliform, Escherichia coli, or pathogenic bacteria, such as Vibrio parahaemolyticus, Enterohemorrhagic E. coli, Listeria monocytogenes, Staphylococcus aureus, or Salmonella spp., were detected. Heavy metal concentrations in swimming crab samples were non-detectable to 0.112 mg/kg for total mercury, non-detectable to 0.435 mg/kg for lead, and 0.115-0.836 mg/kg for cadmium. Benzo(a)pyrene concentrations ranged from $0.025-0.060{\mu}g/kg$, and the volatile basic nitrogen content ranged from 8.7-15.6 mg/100 g. No radioactivity was detected in samples. These results suggest that swimming crabs are viable for use in seafood products.

• 수산경영론집
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• 제42권2호
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• pp.47-68
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• 2011

Values are lasting beliefs that are at the center of human behavior and not be often changed. Different values make different behaviors, and similar values form similar behaviors. Consumers' values affect not only the cognitive process but also behaviors in a powerful and comprehensive way. There have been many studies regarding prediction of consumer patterns and identification, measurement methods of values. This is because if we can accurately measure the value system, it can be used in many areas of marketing such as market segmentation, new product development, and advertisement. In case of seafood, it is also necessary to make marketing strategies by segmenting consumers based on their value systems. The objectives of this study are as follows: First, it is to find out the connection process from the properties of seafood products that consumers consider important, to the benefits, and finally to the values they pursue by applying the means-end chain theory, using the Laddering method. Second, using a two-step cluster analysis, we aim to segment seafood markets based on consumers' values and investigate characteristics of segmented markets. Based on objectives, it is expected that this study would provide informations on seafood consumers and help to establish seafood marketing strategies for producers and distributors. Analytical results of the value system using a means-end chain theory indicated that there were seven complete links, that is, ladders among fresh seafood products. In case of processed seafood products, there were total 9 complete ladders. The empirical analytical results of market segmentation according to the values showed fresh seafood products were divided into three groups. In case of processed seafood products were segmented into two groups.

• 한국수산과학회지
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• 제47권5호
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• pp.537-544
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• 2014

Kwamaegi is a traditional Korean seafood made from the flesh of Pacific saury Cololabis saira. It is recognized as a valuable, healthy food containing the ${\omega}$-3 fatty acids EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid). This study was conducted in order to obtain basic data for application to the canning process of Kwamaegi using red pepper paste with vinegar. Commercial Kwamaegi was cut into $2{\times}3cm$ lengths and 90 g was put into cans (301-3). Then, 60 g of water was added and precooked for 10 minutes at $100^{\circ}C$. The water was drained after precooking. The precooked Kwamaegi was packed into cans, and 60 g of red pepper paste with vinegar was added. The cans were seamed using a vacuum seamer, then sterilized for differing times (8-12 minutes) in a steam system retort at $121^{\circ}C$. Parameters such as: pH, TVB-N, amino-N, total amino acid content, free amino acid content, color value (L, a, b), texture profile, TBA value, mineral content, sensory evaluation and viable bacterial count of the product produced under varying sterilization times (8-12 minutes) were measured. There were no remarkable differences between sterilization conditions and textural characteristics. The results showed that product sterilized for 8 minutes proved to be the most desirable.

• 무역상무연구
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• 제36권
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• pp.143-170
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• 2007

In order to analyze the distribution channel of marine products in Korea, this study shows SCM approach to redesign of the marine distribution channel with case study related to previous literatures. In view of the supply chain and the future impact of RFID on the marine SCM on the recognition of the importance of the seafood traceability system, this study also provides the possibility to accomplish effective SCM for integration of production, storage, transportation, delivery, and sale when RFID is used in the seafood distribution channel based on the expansion of awareness on the marine product traceability. The traceability system for seafood is considered as the distribution infrastructure established in RFID deployment. By introducing Lotte mart case, this case study also discusses the marine distribution structure in view of the supply chain, to present an effective foundation for supplying seafood throughout production, distribution, and consumption. This is achieved by introducing RFID in an ubiquitous environment, and suggesting far more efficient control planning throughout the seafood distribution channel in view of the expected effects resulting from the introduction. In addition, as the alternative of solving this situation, this study propose the supply chain in seafoods by comprehensive management in whole distribution channels. In the SCM in seafood perspectives, HACCP can take into account the whole seafood chain from the point of supply to the point of consumption when assessing hazards. As the contributions of this study, this study emphasizes the seafood industry first should require the establishment of the relevant infrastructure, for which the efforts of the government and demonstrative project participants are essential.

• 한국수산과학회지
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• 제53권3호
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• pp.342-350
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• 2020

The objective of this study was to investigate the sensory and nutritional characteristics of seasoned broughton's ribbed ark Scapharca broughtonii product (S-BRA). Based on 100 g, the proximate composition of S-BRA was 68.9 g moisture, 16.1 g crude protein, 4.0 g crude lipid and 4.0 g ash. The salinity was 2.2 g. Based on the results of a taste-intensity test using an electronic tongue, S-BRA had a stronger umami taste and less sourness than the control (BRA prepared with commercial seasoning sauce) (P<0.05). In a sensory evaluation, S-BRA scored higher for appearance, taste, flavor, and texture compared to the control. The total amino acid content based on 100 g of S-BRA was 16.04 g, and the major amino acids were aspartic acid, glutamic acid, leucine, and arginine. The S-BRA was higher in calcium, phosphorus, potassium, iron, and zinc than the control. The fatty acid content based on 100 g of S-BRA was 3,242 mg, and the major fatty acids were 16:0, 20:5n-3 and 22:6n-3. These results indicated that S-BRA had greater nutritional value than the control.

• 한국환경보건학회지
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• 제37권4호
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• pp.315-322
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• 2011

Objectives: Organic matter and nitrogen were removed using the EGSB process, a high-rate anaerobic process, in combination with a nitritation-denitritation process, in order to ensure the stable treatment of seafood processing wastewater. Methods: The upflow velocity of an EGGS reactor was operated at 10 m/hr for maximal organics removal efficiency. For removal of nitrogen from seafood processing wastewater a nitritation-denitriation process was applied Results: The efficiency of the EGSB process showed that it has an 80% or more organic matter (CODcr) removal efficiency with an HRT of six hours or more at influent loadings of 17.34 kgCOD/$m^3$/day or less. The methane product for TCODcr removal was 0.23-0.38 $m^3CH_4$/kgCODrem., which was similar to the theoretical generation of STP-state methane, 0.35 $m^3CH_4$/kgTCODrem. In the nitritation-denitritation process, the nitritation conversion rate to $NH_4^+$-N concentration was 82% to 87%, 72% to 81% and 64% to 69% when HRT was 24 hr, 21 hr and 18 hr, respectively. In the denitritation process, the ratio of SCOD consumption to NOx-N removal ranged from 2.347 to 2.587. It was 2.472 on average. Conclusions: The optimal HRT for stable processing of seafood processing wastewater is six hours or more. The ratio of nitrite to total NOx-N was 82% to 96%, which indicates that nitrite accounts for the largest portion of the product.

• 한국수산과학회지
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• 제48권1호
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• pp.26-35
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• 2015

This study compared the meat quality of sea rainbow trout Oncorhynchus mykiss frame muscle (S-FR-TY) and fillet (S-FI-TY) with the frame muscle of freshwater rainbow trout (F-FR). There was a difference of < 1% in the proximate composition of S-FR-TY vs. S-FI-TY, and of S-FR-TY vs. F-FR. The Hunter a value of F-FR-TY was lower compared with that of F-FR cultured in Jecheon (F-FR-JC), but higher than that of F-FR cultured in Pyeongtaek (F-FR-PT). However, no difference in the Hunter a value of S-FR-TY compared with any other F-FR was observed. The odor intensity of S-FR-TY was lower compared with that of F-FR, while the taste of S-FR-TY was milder than that of S-FI-TY, but stronger than that of F-FR. Although its total amino acid content was lower, the essential amino acid content of S-FR-TY was higher compared with S-FI-TY; the potassium content of S-FR-TY was also significantly greater. S-FR-TY contained high levels of nutritional and functional components, such as anserine, lysine, threonine, and eicosapentaenoic and docosahexaenoic acid. These results suggest that S-FR-TY could be used as a resource of canned food or fish jerky for children.

• 한국식품영양과학회지
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• 제43권11호
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• pp.1766-1773
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• 2014

본 연구는 학교급식 수산물 식재료의 적절한 가격 결정을 위하여 공급업체와의 계약, 납품 현황 및 수산물 식재료의 사용 현황과 수산물 식재료 가격 인식, HACCP 적용 편익에 따른 영양(교)사의 가격 인식을 조사하였다. 대부분의 학교(96.5%)가 수산물 전문 취급업체로부터 납품받는 것으로 조사되었다. 납품 시 계약 위반을 경험한 학교가 42.1%였고, 특히 빙의로 인한 무게 감소를 이유로 반품 및 교환을 한 학교가 총 89곳(60.1%)인 것으로 나타났다. 현재 공급되는 수산물 식재료에 대한 만족도는 '제품의 가격', '제품의 품질', '원산지 진위'에 대한 항목에서 수의계약으로 납품되는 수산물이 경쟁입찰방식으로 공급되는 식재료보다 유의적으로 높아(P<0.05) 계약방법에 따른 수산물 식재료의 만족도는 차이가 있었다. 응답자들의 재계약 의도 또한 경쟁입찰로 선정된 공급업체보다 수의계약으로 선정된 공급업체에 대해 유의적으로 높게 인식하고 있는 것으로 조사되었다(P<0.001). 학교급식 수산물 식재료의 가격요소 반영 정도는 '이윤($5.96{\pm}1.15$)'과 'HACCP 지정 및 유지 비용($5.57{\pm}1.40$)' 항목이 현재 납품되는 수산물 가격에 가장 크게 반영되는 요소로 인식하고 있었다. 반면 향후 수산물 식재료 가격 산정에 가장 많이 반영되어야 한다고 응답한 요소는 'HACCP 지정 및 유지 비용($5.29{\pm}1.39$)'이고, 가장 낮게 반영되어야 한다고 인식된 요소가 '이윤($4.12{\pm}1.12$)'인 것으로 조사되었다. 또한 '가공비용'을 제외한 나머지 5개 가격요소 모두 현재 가격 반영 정도와 향후 기대 가격 반영정도 간의 유의적인 차이가 있는 것으로 조사되었다(P<0.05). HACCP 지정 수산물 식재료 구매 시 미지정 제품에 비해 얼마나 비용을 추가적으로 지불할 의사가 있는가에 대한 응답은 9.9%의 응답자를 제외한 대부분의 응답자들이 추가 지불 의사가 있는 것으로 조사되었다. 수산물은 산지에서 수확되는 생산량과 어획 시기에 따른 물량 확보의 가변성으로 시장 가격에 대한 객관성이 부족하다. 특히 학교급식에 납품되는 수산물 식재료의 가격은 재래시장이나 할인점 등에서 임의로 조사된 근거에 따라 전자입찰 예정가격이 산정되는 문제점도 있을 것으로 사료되어 수산물 식재료의 가격산정과 관련하여 구매방법 전반에 대하여 논의가 이루어져야 할 것이다. 본 연구의 결과는 수산물 식재료의 가격 산정에 대한 소비자 측면에서의 가격 인식과 수산물 식재료의 구매에 관한 정보를 제공함으로써 학교급식에서 양질의 수산물을 공급하고, 합리적인 수산물 가격 결정을 통해 수산물의 소비를 촉진하는 데 기여할 것으로 기대된다.