• 수산경영론집
• /
• 제46권3호
• /
• pp.31-49
• /
• 2015

This study examines whether or not the South Korean major fishery product import markets; Frozen Pollock, Frozen Long Arm Octopus, and Frozen Hairtail are integrated. We are utilizing the Multivariate and Bivariate Johansen Co-integration test to see if the law of one price(LOP) holds in each market or not. The empirical results show that even though import prices from different countries affect each other in each South Korean major fishery product import market, there is no evidence of LOP in any fishery product import market, which means that none of the markets are integrated. Based on these results, we could expect that the three major fishery product import markets show monopolistic competition among import countries. we would also see whether or not any country plays the role of a price leader in any of the markets. Based on weak exogeneity test results, we might expect that the United States and Malaysia are price leaders in the South Korean Frozen Pollock Import Market and Frozen Long Arm Octopus Import Market, respectively; however, we need to study more on this in the future.

• 수산경영론집
• /
• 제51권4호
• /
• pp.47-67
• /
• 2020

I explore that South Korea's major import fishery product markets-frozen hairtail, frozen mackerel, frozen pollock and frozen squid-are integrated by testing whether there is favorable evidence of the law of one price (LOP). Unlike previous studies on the LOP for fishery product markets, I assume non-zero import costs and include them in a trade model. To explore whether LOP holds for major import fishery product markets in South Korea with non-zero import costs, I utilize a non-linear time-series model, Smooth Transition Autoregressive (STAR) model with the sample periods from January in 2002 to December in 2019. I find that the behaviors of home-foreign price (i.e., import price) differentials of all four major import fishery products are non-linear depending on whether trade occurs and favorable evidence of LOP for each import market in South Korea. These findings indicate that each of South Korea's major import fishery product markets is integrated. They imply that the supply of each major import fishery product-frozen hairtail, frozen pollock, frozen mackerel and frozen squid, and their prices are stable even if there is an economic shock on each market. When it comes to trade policy implications, the Korean trade policy including tariffs or quotas against their import countries for the four major import fishery products may not have influences on their price in the markets.

• 수산경영론집
• /
• 제48권1호
• /
• pp.51-71
• /
• 2017

We explore each of the three major domestic fishery product markets in South Korea- Frozen Squid, Frozen Hair tail and Dried Anchovy- to assess whether we can find evidence for Law of One Price (LOP) across the five major cities- Seoul, Dae-Jeon, Dae-Gu, Gwang-Ju and Busan. To achieve our aim, we utilize two different types of unit root tests: Augmented Dickey-Fuller (ADF) and Kwiatkowski-Phillips-Schmidt-Shin (KPSS) unit root test. In each of the three fishery product markets, we find evidence in support of LOP among several cities, which confirms that these markets are integrated to a certain extent. In particular, we find stronger evidence of LOP for Dried Anchovy market relative to the other two fishery product markets. Based on our findings, we argue that the Dried Anchovy market exhibits a greater degree of market integration across the five major cities in South Korea compared to the other two fishery product markets. The greater degree of market integration in the Dry Anchovy market is facilitated by its higher substitutability across cities; taken together these findings show that the market for Dried Anchovy in South Korea is more efficient than the markets for Frozen Squid and Frozen Hair tail.

• 한국식품조리과학회지
• /
• 제9권3호
• /
• pp.230-238
• /
• 1993

The objectives of this study were to provide the basic data for the consumer education and for the new product development by surveying housewives'demands concerning prepared frozen or refrigerated foods and by surveying industry's practices and opinions concerning new product development. 804 housewives and 14 manufacturing companies of prepared frozen or refrigerated foods were surveyed. Data from housewives were analyzed by using SPSS-X progrm in terms of $x^2$-test, one-way ANOVA, t-test. The results of study are summarized as follows : 1. Frozen dumpling, frozen meat, surimi, ham and sausage were identifed as the most frequently used food items by housewives. The mean storage period for either prepared frozen or refrigerated foods was less than 15 days. 2. Housewives with higher educational background showed the greater concerns in packing and sanitary conditions, convenience in cooking procedures and brand name of the product than their counterparts. 3. Most housewives'purchasing motive for prepared frozen or refrigerated foods was the convenience of the cooking procedures(71.1%). Among the member of family, children(72.8%) specially liked prepared frozen or refrigerated foods. 4. Housewives'demands for prepared frozen or refrigerated foods were 'price reduction'and 'nutrition fortification'. These were in accordance with the companys'opimons. 5. Most wanting new product developments from the housewives perspectives were beverages (37.7%), stir-fried menu items(36.1%), pan-fried menu items(34.0%), stewed menu items(30.3%) and soups(20.4%). In case of stew and soups, the industry did not have a plan to develop those menu items.

• 한국관광식음료학회지:관광식음료경영연구
• /
• 제15권2호
• /
• pp.57-72
• /
• 2004

This study is carried out to investigate the effect of any periods in the freezer and the product of value, moisture content, baking loss, specific volume loaf in manufncturing process thereof. The moisture content of the croissant slightly decreased as the periods passed in the freezer. And as passed periods frozen croissant dough dried naturally by the freezer fan. 1. As frozen periods passed croissant dough decreased moisture content and loaf volume. The volume is relation to the molsture content and croissant dough' gluten. Yeast is active but croissant dough is dried so pastry margarine's moisture vaporized little by little. 2. 1 day frozen bench time provided maximum specific loaf volume while croissant shape was unsettled, moisture content was highest. At the same dough croissant hardness had very sofi crust. 3. 1week and 2weets frozen dough had specific loaf volume and hardness with proper crust color. As the proper bench time provided best shape of croissant, color. 4. 4weeks and 8weeks frozen dough had over-al] value of croissant accelerating older product. As the same result, over Sweets frozen periods product were not available for sale and serving to customers. 5. By the sensory evaluation tests, over-all croissant as 1 week, 2weeks were significantly higher quality those than 6. 1day, 4weeks and 8weeks. Textural properties of croissant over 4weeks frozen periods so hard for every panel. According to the study, not croissant dough but also any other frozen dough(ex.Danish, brioche etc.)have to need proper bench time and 1week or 2weeks circulation making method have to given encouragement to practical pastry industry. Add to this study using only for frozen dough yeast instead of using fresh and instant

• 한국수산과학회지
• /
• 제15권2호
• /
• pp.111-116
• /
• 1982

말쥐치를 보다 효과적으로 이용하기 위한 하나의 방법으로서 말쥐치 동건품의 가공사건 및 저장중의품질변화를 실험하였다. 동결온도 $-10^{\circ}C$이고 송풍해동조건이 온도 $56\pm2^{\circ}C$, 풍속 1 m/sec 일 때 동결시간 10시간, 해동시간2시각, 동결 및 해동포수는 5소파 가장 적합하였다. 이 때 제품의 수분사양은 $23.6\%$, 수율은 $10.2\%$였다. 상온에서 함기포장하여 저장한 결과 90일까지는 품질에 큰 변화 없이 저장 가능했다. Omission test결과 제품의 맛에는 유리아미노산과 5'-mononucleotide가 주된 구실을 한다는 것을 알 수 있었다. 또한 말쥐치 동건품과 시판 동건명태는 관능 검사결과 맛, 냄새, 텍스튜어 등이 거의 비슷하였다.

• Applied Biological Chemistry
• /
• 제36권1호
• /
• pp.58-63
• /
• 1993

고등어버어거를 보다 효율적으로 이용하기 위하여 동결저장중 품질안정성에 대하여 검토하였다. 제조직후 고등어버어거의 수분함량 및 조지방함량은 각각 $60.2{\sim}61.5%,\;14.7{\sim}14.9%$ 범위이었다. 저장중 세 제품 모두 pH는 다소 감소하였고, 휘발성염기질소함량은 약간 증가하였다. 고등어버어거의 제조직후 histamine함량은 $2.60{\sim}2.81\;mg/100g$ 범위이었고, 저장중 약간씩 증가하여 저장 60일에는 $5.24{\sim}9.28\;mg/100g$이었으나 세 제품 모두가 식중독 한계값과는 상당히 차이가 있었다. 동결저장중 고등어버어거의 과산화물값, 카르보닐값, TBA값, 지방산조성 및 색조는 항산화제인 sodium erythorbate를 첨가하여 제조한 제품과 진공포장한 제품이 함기포장한 대조제품보다 변화폭이 적었다. 텍스튜어는 저장중 경도와 질김성은 증가하였고, 탄성과 응집력은 큰 변화가 없었으며, 관능검사의 결과 저장중 색조, 냄새, 조직감 및 맛은 저하하였고 그 저하폭은 항산화제 첨가제품이 가장 적었고, 다음으로 진공포장한 제품의 순이었으며, 두 제품간에는 큰 차이가 없었으나 함기포장한 대조제품과는 다소 차이가 있었다. 이상의 결과로 미루어 볼 때 고등어버어거 제조시 항산화제인 sodium erythorbate를 첨가하여 제조하거나 진공포장함으로써 가공 및 저장중 지질산패 및 산화변색과 같은 저장중 품질변화를 억제시킬 수 있으리라 판단된다.

• 한국가축번식학회지
• /
• 제21권4호
• /
• pp.355-362
• /
• 1997

This study was undertaken in an effort to product embryos through in vitro maturation(IVM), in vitro fertilization(IVF) and in vitro culture(IVC) after cryopreservation of immature and mature porcine oocytes. The experiments were conducted to investigate IVM rate of oocytes frozen with 3 different cryoprotectants and to examine IVF and IVC of frozen-thawed oocytes. The CEI(cumulus cells expansion index) after IVM of frozen-thawed immature oocytes was higher in oocytes frozen with PG＋PEG(propylene glycol plus polyethylene glycol) than those frozen with single cryoprotectant and this index was almost 90% of unfrozen oocyte's index(2.39 vs. 2.66). The IVF rate of all frozen oocytes was very low(68% of unfrozen oocytes) and the IVF rate of frozen immature oocytes was slightly higher than that of frozen mature oocytes(39.0% vs. 34.4%), but polyspermic penetration was higher in frozen immature oocytes(21.9% vs. 19.1%). The cleavage rate after IVF of frozen-thawed oocytes was 9.3% for frozen mature oocytes and 11.3% for frozen immature oocytes and this rate was significantly lower(P<0.05) than that of control(60.7%). The development to 8-cell stage was greatly lower in frozen mature oocytes than in frozen immature oocytes. The results indicate that the use of PG plus PEG as cryoprotectant may be very effective for vitrification of porcine oocytes and the frozen-thawed immature porcine oocytes can be used fro in vitro embryo production based on IVM, IVF and IVC system.

• 기술사
• /
• 제33권5호
• /
• pp.77-82
• /
• 2000

In this study, effect of freezing and cryogenic crushing on physico-chemical characteristics of sardine, pollack and sqiud representative for domestic frozen fishery products was investigated and some product using them was tried to be prepared. Dehead and viscerated, washed fishes were subjection to freezing without air circulation and liquid N2 gas at -20$\^{C}$,-40$\^{C}$ and -80$\^{C}$, and then frozen fishes were crushed by hammermill, masscolloider and the product was stored added with anti-freeze such as sorbitol, phosphates, starch and egg Powder, qualify of frozen squid surimi was not changes during 70 days at below -20$\^{C}$ . The results of quality characteristics and sensory evaluation of patties and nugget which made from shattered squid and pollack were similar to commercial products in flavor, color and texture, but sardine meat was inferior to commercial products in flavor and color.

• 한국축산식품학회:학술대회논문집
• /
• 한국축산식품학회 1997년도 임시총회 및 제20차 추계학술발표회
• /
• pp.153-153
• /
• 1997