• Fisheries and Aquatic Sciences
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• 제23권9호
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• pp.25.1-25.9
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• 2020

Fish is an extremely perishable food product which requires proper handling soon after harvest. The present study was aimed at assessing post-harvest fish losses and preservation practices in Siavonga district, Southern Zambia. Structured and semi-structured questionnaires were used to collect data on post-harvest fish losses and preservation practices from aquaculture producers, artisanal, and commercial fishers. All the fishers who landed on the lakeshore were interviewed, while aquaculture producers were randomly selected based on the information provided by the local department of fisheries. The results of the study revealed that all the fishers experienced post-harvest fish losses at varying degrees with those losing up to 10% of the total catch being in the majority. In contrast, aquaculture producers did not report any post-harvest fish losses. Most aquaculture producers commonly used chilling as preservation practice contrary to artisanal and commercial fishers who commonly used smoking and sun sun-drying respectively. Furthermore, fish product safety and quality control were poorly practiced in the district. Lack of cold storage facilities and fluctuating weather conditions were the major challenges impacting fish post-harvest activities. Therefore, to curb the loss of revenue due to post-harvest fish losses, we propose the introduction of new technology, self-development skills for fishing communities, and enhanced access to refrigeration facilities.

• Fisheries and Aquatic Sciences
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• 제26권2호
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• pp.105-116
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• 2023

Improved fish post-harvest technologies (IFPT) have been promoted as more efficient methods of fish processing, preservation, and value addition than the traditional methods prevalent in developing countries. The adoption rates, however, do not appear to be convincing. The purpose of this study was to determine the socio-demographic and psychological factors that influence intention of Kenyan farmed fish traders to use IFPT. The technology acceptance model (TAM) was used to properly explain the impact of TAM constructs such as perceived usefulness (PU), perceived ease of use (PEOU), and attitude (ATT), as well as socio-demographic factors such as gender, age, education level and fish trading experience on traders' intention to use the technologies. A cross-sectional survey was conducted to collect data using a semi-structured questionnaire from 146 traders in Busia, Siaya and Kakamega counties. At a significance level of p = 0.05, a linear regression model was used to examine the socio-demographic and psychological determinants of the traders' behavioral intention to use the improved technologies. The regression analysis revealed that PU (β = 0.443; p = 0.000), PEOU (β = 0.364; p = 0.000) and ATT (β = 0.615; p = 0.000) influence traders' intention to use IFPT, with ATT having the highest influence on intention. However, the traders' socio-demographic characteristics have no effect on their intention to use the technologies, as the coefficients for gender (β = 0.148; p = 0.096), age (β = 0.016; p = 0.882), level of education (β = -0.135; p = 0.141) and fish trading experience (β = 0.017; p = 0.869) are all insignificant. These findings show that the traders intend to use IFPT and will use them when it is in their best economic interests.

• 한국미생물·생명공학회지
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• 제17권6호
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• pp.645-654
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• 1989

The historical background of fish fermentation in Asia and other regions of the world is reviewed. The classification of fermented fish products in different regions is attempted with respect to the technology involved. The fermented fish products are largely divided into three groups; (1) high-salt, (2) low-salt, and (3) non-salt fermented. High-salt fermented products contain over 20％ of salt and are represented by fish sauce, cured fish and fish paste. Low-salt fermented products contain 6-18％ salt and are subdivided into lactic fermented products with added carbohydrate and acid pickling associated with low temperature. Non-salt fermented products are represented by the solid state bonito fermentation and some alkaline fermentation of flat fishes. The local names of the products in different regions are compared and classified accordingly. The microbial and biochemical changes during fish fermentation are considered in relation to the quality of the products, and their wholesomeness is reviewed.

• Fisheries and Aquatic Sciences
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• 제26권10호
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• pp.593-604
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• 2023

Post-harvest handling and hygienic level of aquatic products significantly affect the quality and level of safety. Cold chain control is one of the determining factors for the quality of fish and the bacterial community that grows on the fish. Identification of spoilage bacteria and pathogens in aquatic products must be made because it will determine the physical and chemical quality. A molecular identification method with high sensitivity is the solution. This study aims to identify the quality of fish and bacterial communities that grow. The research procedures included sample collection, pH measurement, drip loss measurement, transportation and cold storage treatment, DNA extraction, DNA sequencing, sequence analysis, and bioinformatics analysis. The conclusion obtained from this study is that the simulation of the cold chain system applied to eastern little tuna does not significantly affect changes in the water activity value, pH, and drip loss. The insignificant change indicates that the eastern little tuna samples are still in good quality. The bioinformatics analysis showed the highest diversity and abundance of the bacterial community came from the Gammaproteobacterial class.

• 한국식생활문화학회지
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• 제13권4호
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• pp.275-291
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• 1998

Food irradiation is an emerging technology which offers many advantages such as reduction of microorganisms, extension of shelf-life of foods, reduction in the use of post-harvest chemicals, and destruction of insects and parasites. The commercial utilization of food irradiation, however, has been restricted because of the uncertainty of consumers' responses to it. Because success of food irradiation in the marketplace will depend upon their acceptability by consumers, this study focused on the consumers' perception and acceptance toward food irradiation in order to get basic data for commercial utilization of food irradiation and give information to consumers to help rational consumption behavior. The survey with 411 respondents living in Youngnam area was conducted during the spring of 1997 by the questionnaires. The results and implications from this study are as follows. First, consumers' knowledge about food irradiation is scanty. Two-thirds of respondents in the survey had not heard of irradiated foods and many people confused irradiation with radioactivity. In the willingness to accept food irradiation, one-third of respondents showed a wait-and-see attitude. This result indicated consumers had insufficient information about the irradiation process and nationwide education of food irradiation technology should be undertaken. Second, although the purchase and use of food are very important consumption behaviors, consumer education by mass communication has been rarely done. For the successful commercialization of food irradiation, the information provision by mass communication for the consumers should be made. Third, consumers generally worried about residual pesticide and intended to purchase irradiated foods if radioactivity was not retained in the foods. Therefore, food irradiation could be an alternative method to the use of pesticide Fourth, consumers pointed out that they wanted to extend shelf-life of milk and dairy foods, fish and seafood and to irradiate these foods. Therefore, research for the safety of irradiated foods should be continually conducted. finally, labeling for irradiated foods is needed to provide the information and to further increase public understanding. Especially, the labeling should show the definite reason why irradiation is being used. In conclusion, recently, under the circumstances that the commercial utilization of food irradiation and irradiation for the import and export products have been increased in many countries, many efforts are needed to improve the quality of irradiated foods, and prove the safety of them in Korea. In addition, consumer education for food irradiation should be given to help consumers to make decision for food purchase and use.

• 한국패류학회지
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• 제24권3호
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• pp.253-260
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• 2008

각각 20 시료씩 최대한 다양한 산지에서 생산된 것으로 추정되는 참굴, 김 및 조피볼락을 시중에서 수집하여 이들 수산 식품에 존재하는 15 종의 다환성 방향족 탄화수소류 (polycyclic aromatic hydrocarbons, PAHs)의 잔류량을 분석하였다. 그 결과 1종의 PAHs라도 발견되는 시료의 비율은 참굴 전육질부(75%), 조피볼락 간췌장(35%), 조피볼락 근육(0%), 건조 김(0%) 순이었다. 이런 차이가 나타나도록 영향을 미치는 요인을 분석하기 위해 실험실에서 대표적 PAHs의 하나인 phenanthrene을 이 세 종의 생물에 0.01 및 $0.1{\mu}g/mL$의 농도로 2주간 노출시켰다. 참굴의 소화선, 김, 조피볼락의 간췌장에서 높은 축적성이 관찰되었지만 굴의 전 육질부(소화선 포함)나 조피볼락의 근육에서는 낮은 축적성이 관찰되었다. 생물 종간의 실험실 노출에서의 축적성 차이와 시중 시료에서 발견된 잔류성 차이는 관련성이 거의 없었다. PAHs는 소수성이 강한 물질이기 때문에 생물 종간 지방 함량을 분석하여 지방함량이 PAHs 축적성에 관련되는 지를 평가하였다. 조피볼락의 간췌장이 근육에 비해 지질 함량이 높았고 phenanthrene 축적성도 높은 것으로 조사되어 조피볼락에서 지질 함량이 간췌장으로의 PAHs의 축적에 어느 정도 기여하는 것으로 추정되었지만 다른 생물에서는 지질 함량에 따른 phenanthrene 축적성 차이가 없었다. 또한 PAHs 대사를 통한 배설 정도를 평가하기 위해 cytochrome $P_{450}$ 효소의 하나인 7-ethyoxyresorufin-O-deethylase(EROD)의 활성을 분석한 결과, 조피볼락에서는 참굴 보다 EROD 활성이 훨씬 높게 나타나 조피볼락에서 참굴보다 PAHs의 제거가 더 활발하였음을 추정할 수 있었고 그 결과로 인해 조피볼락에서 상대적으로 PAHs 검출 빈도를 낮게 나타난 것으로 추정된다. 그러나 본 연구에서 분석되지 않은 인자들 예를 들면, 생물간 노출 조건의 차이, 도피 능력, 섭이를 통한 축적 및 가공 과정에서의 소실 등에 대한 평가는 더 조사해야 할 부분이다.