• Korean Journal of Fisheries and Aquatic Sciences
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• v.51 no.5
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• pp.524-534
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• 2018

This study assessed the biological and physicochemical hazards involved in establishing a hazard analysis critical control point (HACCP) for canned seasoned Broughton's ribbed ark Scapharca broughtonii and examined the critical control points (CCPs) in the field. Following the basic principles of the HACCP system, the hazard-evaluation procedures were enacted during the production of canned seasoned Broughton's ribbed ark after field investigation of a seafood product company in Korea. CCPs were determined using canned seasoned Broughton's ribbed ark with the corresponding control measures. The HACCP system was applied to each step in processing the product. The results indicated that inspection of raw materials, filling, sterilization, and alien substance detection were the most important CCPs. These results can be used to prevent and control food safety problems in the production of canned seasoned Broughton's ribbed ark.

• Toxicological Research
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• v.31 no.3
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• pp.265-271
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• 2015

This study was carried out to investigate contents of 8 polycyclic aromatic hydrocarbons (PAHs) from frequently consumed seafood and dairy products and to evaluate their chemical analysis methods. Samples were collected from markets of 9 cities in Korea chosen as the population reference and evaluated. The methodology involved saponification, extraction with n-hexane, clean-up on Sep-Pak silica cartridges and gas chromatograph-mass spectrometry analysis. Validation proceeded on 2 matrices. Recoveries for 8 PAHs ranged from 86.87 to 103.57%. The limit of detection (LOD) 8 PAHs was $0.04{\sim}0.20{\mu}g/kg$, and limit of quantification (LOQ) of 8 PAHs was $0.12{\sim}0.60{\mu}g/kg$. The mean concentration of benzo[a]pyrene (BaP) was $0.34{\mu}g/kg$ from seafood and $0.34{\mu}g/kg$ from dairy products. The total PAHs concentration was $1.06{\mu}g/kg$ in seafood and $1.52{\mu}g/kg$ in dairy products.

• The Journal of Fisheries Business Administration
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• v.55 no.1
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• pp.37-53
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• 2024

In the post-COVID-19, the food industry is rapidly reshaping its market structure toward online distribution. Rapid delivery system driven by large distribution platforms has ushered in an era of online distribution of fresh seafood that was previously limited. This study surveyed 1,000 consumers nationwide to determine their online seafood purchasing behaviors. The research methodology used factor analysis of consumer lifestyle and Heckman's ordered probit sample-selection model. The main results of the analysis are as follows. First, quality, freshness, selling price, product reviews from other buyers, and convenience are particularly important considerations when consumers purchase seafood from online shopping. Second, online retailers and the government must prepare measures to expand seafood consumption by considering household characteristics and consumer lifestyles. Third, it was analyzed that consumers trust the quality and safety of seafood distributed online platforms. It is not possible to provide purchase incentives to consumers who consider value consumption important, so improvement measures are needed. The results of this study are expected to provide implications on consumer preferences to online platforms, seafood companies, and producers, and can be used to establish future marketing strategies.

• The Journal of Fisheries Business Administration
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• v.46 no.3
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• pp.51-61
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• 2015

The purpose of this study is to find food safety approach in the Eco-label Chain of Custody(CoC) which is only focused to traceability. Because, consumers want to be assured the certified seafood comes from sustainable fishery as well as hygienic. In order to this approach, we used Analytic Hierarchy Process(AHP) method as belows. We first understood the CoC criteria for using pair-wise comparison and analyzed and selected each Eco-label certifications and standards. Second, we carried out a survey to the targeted standard Marine Stewardship Council(MSC) CoC auditors all over the world and analyzed the priorities of food safety approach to 4 principles and 12 criteria belong the MSC CoC Standard. As the results, we found out that 'Management System' has the highest priority in the principles and 'Documentation' and 'Keeping Record' are the most important criteria for this approach. In addition, 'Training' and 'Identification' are also higher priority of criteria. So, we suggested food safety approach method for improvement of these criteria in conclusion based on discussion with specialist in this field.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.52 no.5
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• pp.452-460
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• 2019

Exposure to heavy metals through the consumption of contaminated seafood poses a health risk to humans. In Korea, seafood imports are increasing with consumption, with the largest increase in imported seafood coming from Russia. Peter the Great Bay and the Razdolnaya River are both major fisheries and protected areas under the Northwest Pacific Action Plan located near Vladivostok, Russia. This study analyzed heavy metal [cadmium (Cd), lead (Pb), total mercury (tHg), and total (tAs), and inorganic (iAs) arsenic] concentrations in shellfish and crustaceans collected from these areas. Except for iAs, the major toxic heavy metal concentrations of the samples met the national standards (Cd, 0.024-0.982 and 0.003-0.379 mg/kg; Pb, 0.021-1.533 and 0.002 mg/kg; tHg, 0.006-0.015 and 0.036-0.097 mg/kg). The tAs concentrations of three samples exceeded the Russian standard (5 mg/kg, wet weight), whereas the iAs concentrations were extremely low (ND-0.033 mg/kg). Compared with the provisional tolerable weekly intake (PTWI) of the Ministry of Food and Drug Safety and Joint FAO/WHO Expert Committee on Food Additives, the percentages of PTWI of Cd, Pb, and tHg were 0.239%, 0.001-0.049%, and 0.013-0.302%, respectively. These findings reveal that there is no potential health risk by heavy metals through the consumption of Russian seafood obtained in the surveyed areas.

• Journal of Food Hygiene and Safety
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• v.30 no.4
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• pp.350-358
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• 2015

This study was designed to evaluate the sanitary characteristics of sea water in a part of the south coast, Korea and to check the seawater which is in compliance with the recommended bacteriological criteria for shellfish cultivation. The samples of sea water were collected at 14 sampling stations established in the survey area between March 2014 and October 2014. Food poisoning caused by seafood consumption is often associated with pathogenic microorganisms originated from fecal contamination. Therefore, fecal coliform is very important criteria for evaluating the safety of fisheries in coastal areas. The range of geometric mean (GM) and the estimated 90th percentile values of total coliform were 4.1~83.1 MPN/100 mL, and 11.7~834.1 MPN/100 mL, respectively. The GM and the estimated 90th percentile values of fecal coliform were 2.5~22.7 MPN/100 mL and 2.5~170.0 MPN/100 mL, respectively. Therefore, the bacteriological safety of seawater at this shellfish-growing area met with the Korean Shellfish Sanitation Program (KSSP) criteria for a growing area. However, the values are seasonally exceed the KSSP criteria, suggesting that the monitoring and evaluation of seawater quality is very important in shellfish-growing area.

• Bulletin of the Korean Chemical Society
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• v.31 no.11
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• pp.3084-3092
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• 2010

This paper describes the development of an automated, hand-held sensor for the fast assessment of seafood freshness. The sensor developed here combined: an array-based chemical sensor, composed of incrementally different conducting polymer elements deposited on a small chip; a highly sensitive, custom-made electronics for the detection of very small signal changes; precise temperature control of the sensor chamber; and an on-board microcontroller for data collection, storage, automation, and analysis. The instrument was used to successfully test seafood samples with different degree of freshness and spoilage. A linear relationship between microbiological count and e-Nose signal for three different fish fillet was developed. Once the linear relationship is included into the hand-held unit software, the e-Nose signal can be used for assessment of seafood freshness without performing the microbiological count technique.

• The Journal of Fisheries Business Administration
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• v.54 no.1
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• pp.051-069
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• 2023

This study analyzed the determinants that affect the purchase of ready-to-cook seafood products using the "Consumer Attitude Survey on Processed Foods" from 2018 to 2021. Dietary lifestyle, food awareness and preference survey questions were categorized, and factors affecting the purchase probability of ready-to-cook seafood were identified through a binomial logit model. The main research findings are as follows. First, consumers had higher preference for quality, safety, and new taste factors than health and price factors when purchasing HMR (Home Meal Replacement). Second, through binomial logit model analysis, the probability of purchasing ready-to-cook seafood products was low in the group pursuing taste and economy. On the other hand, the purchase probability was high in the group seeking convenience. Third, the purchase probability of ready-to-cook seafood products was higher in households with two or more persons than in single-person households. These results suggest that differentiated product development and marketing strategies should be needed for each consumer groups in the seafood convenience food market.

• Korean Journal of Food Science and Technology
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• v.45 no.5
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• pp.605-612
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• 2013

We investigated changes in the nutrient compositions of seokbakji supplemented with seafood during storage at $5^{\circ}C$ for 14 days. We added the seafood at a concentration of 10% (w/w) to salted radish and prepared seokbakji samples. Our results showed that the levels of moisture, crude lipids, crude ash, carbohydrates, and crude fibers did not differ markedly among the samples. However, the level of crude protein in seokbakji with added seafood was greater than that in control seokbakji. The highest level of Ca and P was determined in seokbakji supplemented with gizzard shad; the highest level of vitamin $B_2$ was determined in seokbakji supplemented with sandfish, and the highest vitamin C content was determined in seokbakji supplemented with small octopus. Glutamic acid showed the highest content in seokbakji with seafood; further, hydroxyproline was the most abundant free amino acid. The results of sensory evaluation showed higher scores in the overall acceptability of seokbakji with seafood than in control seokbakji.

• Safe Food
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• v.2 no.3
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• pp.10-18
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• 2007