• Journal of Fisheries and Marine Sciences Education
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• v.17 no.3
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• pp.413-426
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• 2005

The objective of this study consists of facilitating seafood consumption by increasing its intake opportunities for consumer through analysis of sliced raw fish. A study on sliced raw fish consumption was conducted on 630 citizens of Busan(252 men and 378 women), attending high school and university, and employedas housekeepers and salaried employees. The goal of the study was to assess the attitude and degree of satisfaction obtained from eating sliced raw fish and ultimately to promote greater seafood consumption. A self-administered questionnaire was used to record the results. The results were as follows : About sixty percent of the respondents appeared to like or not to be reluctant to eating sliced raw fish. The main reasons for favoring sliced raw fish were its taste and nutritious effects. All ages liked sliced raw fish, but teenaged women, on average, tend to dislike sliced raw fish. The most preferred sliced raw fish was flounder. Most of the panelists preferred korean rock fish, and red sea bream due to their ordinary muscle. Sliced raw fish of the 2nd and 3rd variety were the most popular. For most of the sliced raw fish, the own-price elasticity came out to be relatively low. This can be explained by the fact that sliced raw fish is characteristically purchased based more on quality and freshness, than on price. SINGSINGWHE(SSW)-fresh sliced raw fish should be stored at 0$^{\circ}C$ for no longer than 10hrs. Taste, nutritional value and low price have the potential to promote the consumption of seafood. Factors which can reduce the consumption of sliced raw fish were safety due to Vibrio septicemia, rainy day, indistinct origin, and high rices. To promote sliced raw fish consumption, the subjects recommended the quality improvement and low price.

• The Journal of Fisheries Business Administration
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• v.48 no.2
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• pp.53-66
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• 2017

More than 90% of cultured fish is consumed by sliced raw fish which is usually an eating out menu in South Korea. In order to develop the aquaculture industry in Korea, It is very important to know whether consumers can differentiate each species or not and how consumers recognize each species by certain criteria. for example taste, seasonal preference. The purpose of this study is to understand the competitive relationship through positioning studies of each species by the selection attributes. A total of 221 consumers were surveyed in korea. This study adapted multidimensional scaling(MDS) analysis to explore how consumers position sliced raw fish species based on selection attributes. This study has produced perceptual maps of sliced raw fish market. Empirical data was collected from sliced raw fish consumers in Korea. The results of MDS analysis reveal that 7 species are divided into 3 groups(flat fish, black rock fish), (red sea bream, salmon, tuna), (sea bass, gray mullet). In this study flat fish and black rock fish are perceived as safe, familiar, good value species. Red seabream, salmon, tuna are perceived as luxurious species. Sea bass and gray mullet are perceived as unfamiliar species.

• Journal of Fisheries and Marine Sciences Education
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• v.27 no.4
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• pp.1194-1201
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• 2015

This study conducted to investigate the impact of raw material freshness on the quality and hygienic safety of anchovy fish sauce and suggest the importance of raw material freshness to make high-quality and hygienic anchovy fish sauce by measuring the chemical compositions and histamine. To devide the raw material's freshness levels, raw anchovy was left for 24 hours and was sampled every 4 hour(Group I-VII). As a result, the levels of VBN(volatile basic nitrogen) and histamine increased as time passed each contents were 16.29-87.65 mg/100 g and 6.14-1499.63 mg/100 g respectively. As fish sauce fermented for 18 months, the contents of VBN were 205.31-270.51 mg/100 g and histamine were 120.54-1707.22 mg/100 g, respectively. These results means the levels of VBN and histamine of raw materials are significantly associated with the hygiene of anchovy fish sauce. To investigate the reason of different contents of histamine at each fish sauce, bacteria from each groups were isolated and identified. At group V-VII those the lowest three groups, Leconostoc mesenteroides ssp. cremoris was identified and that produced the highest content of histamine 22.88-101.69 mg/kg and the others produced histamine 3.79-20.2 mg/kg. This means that fish sauce made by low freshness materials contain bacteria have strong ability to make histamine from histidine. Therefore, the freshness of raw material influences the hygiene and safety of fish sauce, and it is most important to manage the freshness of raw material to make the high quality and hygienically safe fish sauce.

• Korean Journal of Agricultural Science
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• v.45 no.2
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• pp.258-264
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• 2018

A study was performed to analyze the biochemical composition (moisture, protein, fat, ash, salt value, iron, calcium and phosphorus) of raw and salted hilsa. Pure (with less than 1% impurities) and clean dry salt was used (fish weight : salt weight = 3 : 1) for salting the hilsa. The nutrients values of the hilsa from two different regions were significantly (p < 0.05) varied. The biochemical compositions were also different before and after the processing of the hilsa. Riverine hilsa contains relatively more moisture ($57.79{\pm}0.51%$) and protein ($15.65{\pm}0.50%$) than marine hilsa. Fat ($16.39{\pm}0.51%$) and salt ($1.80{\pm}0.14%$) contents are higher in marine hilsa; whereas the ash ($7.88{\pm}0.35%$) content was higher in the riverine hilsa. Minerals like iron ($4.92{\pm}0.32mg/100g$) and calcium ($480.02{\pm}6.73mg/100g$) remain in large amounts in the marine hilsa, but the phosphorus ($112.36{\pm}4.40mg/100g$) content remains at a high level in the riverine hilsa. In addition, the protein (raw condition, $18.54{\pm}0.46%$, riverine; $17.12{\pm}0.42%$, marine and salted condition, $32.54{\pm}0.5%$, riverine; $27.31{\pm}0.48%$, marine) and fat (raw condition, $15.41{\pm}0.46%$, riverine; $19.07{\pm}0.51%$, marine and salted condition, $11.58{\pm}0.39%$, riverine; $13.6{\pm}0.55%$, marine) contents were higher in the abdominal region of the riverine and marine hilsa both in the raw and salted conditions than in the head and caudal region.

• Ocean and Polar Research
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• v.43 no.3
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• pp.149-164
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• 2021

Since the existing mass production and consumption systems are no longer sustainable, countries are pushing for policies to make fisheries by-products as resources in an eco-friendly manner, and international standards are also being strengthened to increase the value of by-products. In Korea, economic and environmental perceptions of the by-products are rapidly changing, such as realizing carbon neutrality and enhancing circular resources by Korean Sustainable Development Goals. Raw materials derived from the by-products have been steadily imported from 2018. In particular, the number of imports of fish collagen peptides was only 16 number of times in 2017, but was rapidly increased to 483 number of times in 2020. Simultaneously, the demand for raw materials and nutrients for health functional food derived from fish by-products, which did not exist statistically until 2017, started to arise from 2018, and in 2019, consumption of high-value-added raw materials for fish by-products increased by 45% compared to the previous year. However, limitations are in legal and biotechnical industry aspects while its value as a biomaterial is recognized in the by-products-related industry. In this study, therefore, the status of by-products for upcycling biomaterials was reported and provided a scientific basis for supporting governmental strategies. In order to fulfill with the principles of a sustainable circular economy, the factors on hinder the marine bio-industrialization of the by-products were derived and suggested directions and plans for development into a high-value added the by-products as the marine bio-industry by substituting imported raw materials to support the development.

• Journal of Fisheries and Marine Sciences Education
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• v.23 no.3
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• pp.526-532
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• 2011

The formula feed has been valuated its superiority in the aquaculture industry. However, the fish farmer is preferred the raw feed than the formula feed yet. The objectives of this study are to clarified the reason of lower usage of formula feed in aquaculture. We referred to the literature and the enquete, and inspected on-site for this study. Two types of managements, formula feed-usage or not, were compared and analyzed. The results show that the perception of formula feed are changing even though the quality of formula feed is not clear and the growth efficiency is lower than raw feed, because the domestic supply of raw feed was not smooth and the cost was raised.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.55 no.4
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• pp.397-407
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• 2022

This study investigated the collagen and texture properties of commonly consumed sliced raw fish species (CC-SRF) [olive flounder (OF), red seabream (RS), Atlantic salmon (AS), coho salmon (CoS) and sockeye salmon (SS)] distributed in Korea as sliced raw fishes. The crude lipid contents of CC-SRF were 5.5% for OF, 6.8% for RS, 18.5% for AS, 16.1% for CoS, and 5.7% for SS. The collagen content and solubility from CC-SRF were 622 mg/100 g and 78.0%, respectively, in OF, 270 mg/100 g and 75.6%, respectively, in RS, 237 mg/100 g and 24.1%, respectively, in AS, 341 mg/100 g and 65.7%, respectively, in CoS, and 246 mg/100 g and 17.9%, respectively, in SS. The texture of CC-SRF was affected by the lipid content, collagen content, acid solubility, hydroxylation, and cross linkage degree. The highest hardness of CC-SRF was obtained from OF, followed by RS, SS, AS and CoS. There was, however, no difference (P>0.05) in hardness between OF and RS and between AS and CoS.

• Fisheries and Aquatic Sciences
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• v.11 no.4
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• pp.190-194
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• 2008

We estimated the digestibility and growth rate of juvenile olive flounder (Paralichthys olivaceus) on three diets: raw fish-based moist pellets, moist pellets, and extruded pellets. The diets were created using commercially available methods, and a basic formulated powder. A reference diet was used to compare feed digestibility and the fish growth rate achieved using the experimental diets. The apparent digestibility coefficients (ADCs) of protein for raw fish-based moist pellets and moist pellets were significantly higher (P<0.05) than those for extruded pellets and the reference diet. The ADCs of nitrogen-free extracts (NFE) of extruded pellets and moist pellets were significantly higher (P<0.05) than those for raw fish-based moist pellets and the reference diet. Fish that were fed with the raw fish-based moist pellets showed the greatest weight gain (452.4%), which was not significantly different from that of fish fed with extruded pellets (414.4%; P>0.05). These results indicate that the higher protein efficiency in fish fed with extruded pellets can result in good growth performance within flounder culture systems.

• Journal of Fisheries and Marine Sciences Education
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• v.24 no.5
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• pp.609-615
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• 2012

A histo-pathogical examination was carried out to evaluate the effect of commercial extruded pellet (EP) and a raw fish moist pellet (MP) diet on the health of juvenile rockfish cultured in marine net-cage for 7 months. Fish were distributed randomly to each net cage as a group of 76,000 fish (initial mean body weight 5.9 g). After 2 months, the hypertrophy or swelling of liver parenchymal cells was identified in most individuals and lasted until 7 months. Livers in EP fed group frequently showed hypertrophic parenchyma and fatty change with occasional atrophic cells. However, after 4 months, lymphocytic infiltration in splenic parenchyma was seen in a number of individuals. In addition, the gastric glandular epithelium was atrophied and in the lumen of renal tubules protozoan parasites were frequently identified but there was no correlation with the type of feed. Moreover, juvenile rockfish on EP diet showed gross and microscopic hypertrophy of the liver which would be due to oversupply of feed. Severe hepatic cellular hypertrophy or swelling could lead to the damage of microcirculation. Especially fatty change and atrophic change of liver could be the result from the damage, which could be responsible for immunological problem. Lymphocytic infiltration of spleen on the MP diet suggests that juvenile rockfish could be frequently exposed to infectious antigens.

• Korean Journal of Food Science and Technology
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• v.8 no.4
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• pp.212-218
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• 1976

For removal of trimethylamine (TMA) which is generally accepted as the main component of marine fish oder and the lipids in marine fish which contribute directly or indirectly to the odor of fish flour, extractions of raw Cololabis saira were carried out with Ethanol-Water Mixture or Absolute Ethanol. Results obtained are as follows: 1. Efficient extraction of TMA from raw Cololabis saira took place when final concentration of ethanol was $40%{\sim}55%$. 2. When successive extraction of raw Cololabis saira was carried out with boiling absolute ethanol, the extraction proceeded in two distinct stages: a) In the first stage, efficient dehydration of raw Cololabis saira and efficient TMA extraction took place simultaneously. b) In the second stage, efficient lipid extraction followed after the dehydration stage.