• 한국벤처창업학회:학술대회논문집
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• 2010.08a
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• pp.93-112
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• 2010

Consumers show higher interest in fishery products processed food that are effective for the personal health and good for convenience, nourishment and taste. But current domestic research for fishery products processed food is marginal. In this respect, this research systematically analyzes consumers' consumption patterns and relationship to comsumer's pursuable benefit, reference for selection, satisfaction level and purpose of purchase. This research shows results as following. Consumers consider product information the most important in reference for selection, and convinience the highest in pursuable benefit. And this research analyze influence of reference for selection and pursuable benefit on satisfaction level and purpose of purchase using demographic properties as control variables. The variables which affect satisfaction level are residential district(region), recipe, nutrient, convenience, economy and the variables affect purpose of purchase are nutrient, convenienct, satisfaction level. If this result is used to develop new products and industrialize fishery products processed food, consumer market of fishery products processed food can be expanded. And this result can be utilized as fundamental reference for sales promotion.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.51 no.5
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• pp.518-523
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• 2018

This study analyzed the food safety in processing process of simple-processed fishery products. A total of 88 samples analyzed for the presence of pathogenic bacteria and physicochemical hazards. No major foodborne pathogenic bacteria, such as Salmonella sp., Listeria monocytogenes and Escherichia coli O157:H7, were detected in any of the samples. However, Bacillus cereus (12 samples, 13.6%) and Staphylococcus aureus (15 samples, 17.0%) were frequently detected in both the intermediate processing stages and the final products, although cell populations were not high. Very small amounts of heavy metals and histamine were detected in some samples, in quantities that did not exceed the safe guidelines according to Korean Government regulations. Similarly, no other physical hazards such as foreign material were observed in any of the samples. We concluded that there are no significant pathogenic bacteria or physicochemical food hazards in simply processed fish products from Korea. The present study strongly suggests that increased food sanitation measures should be implemented to decrease the prevalence of S. aureus in simple-processed fishery products.

• Journal of the Korean Society of Food Culture
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• v.25 no.5
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• pp.516-524
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• 2010

Consumers are highly interested in processed fishery products that are healthy and superior in terms of convenience, nourishment, and taste. However, current domestic research on processed fishery products is marginal. We systematically analyzed consumer consumption patterns and the relationship to pursuit benefits, selection attributes, satisfaction levels, and reasons for purchase. Consumers considered product information the most important selection attribute, whereas convenience scored highest for pursuit benefits. Furthermore, the influences of selection attributes and pursuit benefits on satisfaction level and the reason for purchasing an item were analyzed using demographic properties as control variables. The variables that affected satisfaction level were residential district (region: B= -0.268, p<0.05.), recipe (B=0.098, p<0.05), nutrients (B=0.124, p<0.05), convenience (B=0.283, p<0.001), and economics (B=0.138, p<0.05). The variables affecting the reason for purchasing were nutrients (B=0.173, p<0.001), convenience (B=0.277, p<0.001) and satisfaction level (B=0.163, p<0.001). Pursuit intention had significant effects on purchase intention; however, selection attributes had no significant effect on purchase intention. Therefore, consumer satisfaction had a significant effect on purchase intention. This result showed that if consumers were satisfied, they intended to repurchase. Attempts to increase repurchases by consumer are needed by fulfilling consumer satisfaction. These data can be utilized as a fundamental reference for sales promotions.

• Journal of Food Hygiene and Safety
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• v.36 no.3
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• pp.248-256
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• 2021

A total of 120 samples corresponding to 12 categories of dried processed fishery products distributed in Gyeonggi-do were examined for radioactivity contamination (¹³¹I, ¹³⁴Cs, ¹³⁷Cs) and heavy metals (lead, cadmium, arsenic, and mercury). One natural radioactive material, ⁴⁰K, was detected in all products, while the artificial radioactive materials ¹³¹I, ¹³⁴Cs and ¹³⁷Cs were not detected at above MDA (minimum detectable activity) values. The detection ranges of heavy metals converted by biological basis were found as follows: Pb (N.D.-0.332 mg/kg), Cd (N.D.-2.941 mg/kg), As (0.371-15.007 mg/kg), Hg (0.0005-0.0621 mg/kg). Heavy metals were detected within standard levels when there was an acceptable standard, but the arsenic content was high in most products, although none of the products had a permitted level of arsenic. In the case of dried processed fishery products, there are products that are consumed by restoring moisture to its original state, but there are also many products that are consumed directly in the dry state, so it will be necessary to set permitted levels for heavy metals considering this situation in the future. In addition, Japan has decided to release contaminated water from the Fukushima nuclear power plant into the ocean, so there is high public concern about radioactivity contamination of food, including fishery products. Therefore, continuous monitoring of various food items will be necessary to ease consumers' anxiety.

• Journal of Fisheries and Marine Sciences Education
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• v.27 no.2
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• pp.566-575
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• 2015

The study aims to identify the generation and treatment of fishery by-products in Korea and suggests future directions and strategies for their eco-friendly utilization and industrialization. First, the study focuses on the identification of the generation and their treatment in Korea since merely few study were conducted and they did not provide enough information regarding the overall generation and treatment at the national level. According to the estimation, Korea generates 800 thousand to 1,200 thousand tones of fishery by-product every year. The fishery by-products generated at large seafood markets and processing facilities are used or processed as fish meal and feed, but those generated from households and small seafood restaurants are currently treated as food waste. In addition, inadequately treated fishery by-products cause various problems such as spoiling urban landscape, creating odor and incubating pest. After identifying the generation and treatment of fishery by-products, the study suggests directions for the formulation of infrastructure for transition into resource circulation society, minimization of dumped waste and their eco-friendly recycling as resources, diversification of recycled goods and development into a high-value added industry. Finally, the study suggests detailed strategies for the directions such as establishment of legal and institutional foundation, separation of fishery by-products from wastes, development of technology tailored for commercialization, introduction of pilot projects for industrialization and cultivation of social enterprises.

• Culinary science and hospitality research
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• v.23 no.7
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• pp.167-175
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• 2017

The purpose of this study is to understand the perception of fishery products and processed food of marine products in college students through empirical analysis. 446 questionnaires were used in the analysis. As a result of the empirical analysis, the frequency of consumption of aquatic food was 2~3 times a week, the place of intake was good for taste of home and aquatic foods, respectively. Purchase motifs of processed fish products are easy, the frequency of ingestion is 3 to 4 times a week, the criteria for selection were always consumed, and the taste was considered to be high when purchased. The perception of nutrition and necessity of consumption of aquatic foods was high and radioactivity was low. 133 male students (57.8%) and 98 female students (45.4%) were aware of the aquatic traceability system. The college students generally has a high preference for the taste of marine products and high frequency of consumption, and they recognized that nutritional excellence and necessity were positive. The marketing strategy should be developed by developing proper product considering the age level and sex of consumers. The limitation is that they are college students in Busan and Gyeongsang provinces and coastal areas.

• Journal of Food Hygiene and Safety
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• v.35 no.1
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• pp.31-36
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• 2020

To ensure food safety of berries from radioactive contamination, radioactivity monitoring was conducted with a total 258 samples of the berries and processed berry products distributed in Gyeonggi-do, South Korea, from 2016 to 2018. The concentration of artificial radionuclides, ¹³¹I, ¹³⁴Cs and ¹³⁷Cs, was analyzed using gamma-ray spectrometry. ¹³¹I and ¹³⁴Cs were not detected above the MDA (Minimum Detectable Activity) value from any of the samples. However, the range of radioactivity concentration of ¹³⁷Cs was 0.69-808.90 Bq/kg in 39 cases of berries. ¹³⁷Cs was detected at 0.70-3.29 Bq/kg from 6 cases of domestic berries, which were manufactured from imported raw materials. Among 33 cases of imported berries, ¹³⁷Cs was detected at 0.69-808.90 Bq/kg. The concentrations of ¹³⁷Cs in 1 case of blueberry powder product (808.90 Bq/kg) and 2 cases of lingonberry powder products (103.93, 188.46 Bq/kg) exceed domestic maximum radioactivity limits, and these were detected in the berries from Poland. These results suggest that monitoring system for imported berries and processed berry products should be continuously intensified to secure food safety.

• Journal of Food Hygiene and Safety
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• v.33 no.6
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• pp.488-494
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• 2018

To ensure food-safety of mushrooms from radioactive contamination, edible mushroom samples distributed in Gyeonggi province in Korea were collected according to species and country of origin. A total of 284 mushrooms, belonging to 10 species (Lentinula edodes, Pleurotus ostreatus, Pleurotus eryngii, Agaricus bisporus, Flammulina velutipes, Phellinus linteus, Inonotus Obliquus (Chaga), Auricularia auricula-judae, Ganoderma lucidum and Tricholoma matsutake) were subjected to radioactivity testing. The concentration of artificial radionuclides, 131I, 134Cs, and 137Cs, was analyzed using gamma-ray spectrometry. 131I and 134Cs were not detected more than MDA value from all samples. Among 204 domestic mushrooms, however, 137Cs were detected in 0.21~2.58 Bq/kg from six cases (3 Lentinula edodes, 1 Ganoderma lucidum and 2 Tricholoma matsutake), whereas 137Cs were detected in 0.21~53.79 Bq/kg from 38 cases (22 Inonotus Obliquus(Chaga), 14 Phellinus linteus, 1 Lentinula edodes and 1 Tricholoma matsutake) among 80 imported mushrooms. In addition, average concentration of 137Cs in 10 Chaga mushroom-processed products was more than twice as much as dried Chaga mushroom, and maximum concentration was 123.79 Bq/kg. Results suggest that radioactivity monitoring system for imported mushrooms and mushroom-processed products should be continuously intensified to secure food-safety in Korea.

• Proceedings of the Korean Society for Emotion and Sensibility Conference
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• 2000.04a
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• pp.206-211
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• 2000

A product consists of some parts. The integrity of a product might not be explained from individual parts. The fishery processed goods can be used as a model. The characteristics which derives from a product as a whole is more important than right or wrong of individual parts. All commodities to appeal for consumers have much in common. I explain the process of producing a new tasteful commodity by observing the fishery processing goods business. This is a part of data acquired from a research at a fishery port in Japan. (1) A project manager should be a person in charge of marketing, which makes success easier. (2) A product and process design should be done concurrently. (3) As for a synthetic architectural commodity, a strong leader is a must. (4) To understand material and sensibility information, we can use the above-mentioned.

• Journal of Food Hygiene and Safety
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• v.38 no.3
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• pp.89-98
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• 2023

Currently, no guidelines exist regarding the maximum residues of pesticides in edible oil which is a processed food commonly consumed in Korea. This lack of guidelines hinders the evaluation of the safety of edible oil in terms of pesticide contamination. In this study, an analysis method based on heat distillation and GC-MS/MS was established by optimizing the extraction and purification procedure for 68 pesticides. Important variables in the thermal distillation procedure included heating temperature and time, and we found the nitrogen flow rate as a mobile phase and the type of dissolving solvent were not considerably affected. The determination coefficient (R²) of the residual pesticide was 0.99 or higher, and the quantitative limit (LOQ) was 0.01-0.02 mg/L. The average recovery rate (n=5) was 66.1-120.0% and the relative standard deviation was lower than ±10% when 68 pesticides were spiked at concentrations of 0.01-0.02, 0.1, and 0.5 mg/L. In addition, the within-laboratory precision was less than ±11%, meeting the Korea Food and Drug Safety Evaluation Institute's Guidelines on Standard Procedures for Preparing Food Testing Methods (2016). Therefore, the test method developed in this study can be used as a test method for managing the safety of the residual pesticide concentration in edible oil.