• Proceedings of the Korean Nutrition Society Conference
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• 2003.05a
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• pp.288.1-288.1
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• 2003

• Food Science and Industry
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• v.42 no.4
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• pp.40-44
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• 2009

• Journal of Food Hygiene and Safety
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• v.8 no.2
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• pp.13-21
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• 1993

Vibrio septicemia,, resulting in high mortality, has been caused by Vibrio vulnificus. Ingestion of marine products or contact with sea water contaminated with Vibrio vulnificus can cause septicemia. Vibrio vulnificus has been detected world wide and west sea area of Korea, Kum river estuary in particular, showed high detection rate. Higher detection rate of Vibrio vulnificus were reported in the bottom deposit with low depth of water, low salinity, and high COD. Man with the liver disease can easily come down with Vibrio septicemia and the main source is the sliced raw fish dish. The preventive measure for this disease is to wash raw fish material thoroughly with tap water and handle in sanitary conditions. Washing with sea water is strictly prohibited . It may be necessary to forbid the small-scale businessmen from selling the sliced ray fish dish in the vicinity of seashore. Man with the liver disease of diabetes should not swim or consume the raw fish dish in the contaminated area during summer.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.5
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• pp.777-782
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• 2000

To investigate the effects of growth and body composition of spotted sea bass (Lateolabrix sp.) by the supplemented dimethyl-$\beta$-propiothetin(DMPT). fish was fed the diets each containing 3 mM, 5 mM, 7 mM and 10 mM for eight weeks. The weight gain, feed efficiency and feed intake were significantly increased with dietary DMPT level. Condition factor was reduced by dietary DMPT supplementation. Crude protein content of fish after eight weeks increased with dietary DMPT level, whereas crude lipid content deceased with dietary DMPT level. Amino acid content was higher in DMPT-added group than control group. Amino acid composition was not influenced by dietary DMPT supplementation. Fatty acid content deceased with dietary DMPT level.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.27 no.2
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• pp.127-132
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• 1994

The present study was directed to investigate the accelerative effects of fermentation of salted anchovy on sea tangle homogenates. With the addition of $8\%$ (w/w) sea tangle homogenates(T), there was an increase of amino-N content in both the muscle and juice of salted anchovy during all fermentation periods. It was only in VBN value that there was exhibited the same characteristics as the control batch. Viable cell count in muscle was increased rapidly after 60 days of fermentation, but in juice the content was maximal after 60 days of fermentation. When $8\%$ (w/w) sea tangle homogenates was added, the pH value in muscle and juice were maintained same degree of control until 80 days of fermentation, but showed increase in pH value of muscle and juice more rapidly than the control system after 80 days of fermentation. Then a large percentage of muscle turned to juice after 100 days of fermentation. The degree of fermentation In salted anchovy, when sea tangle homogenates were added, accelerated more than the control batch. Concerning the factors related to the accelerative effects on fermentation of salted anchovy, there was a continuous increase in amino-N content, and it was a sudden change of viable cell count and pH value at a certain point in the fermentation periods.

• Analytical Science and Technology
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• v.19 no.2
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• pp.142-148
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• 2006

To determine malachite green and leuco-malachite green residues in sea food, a liquid chromatographic method has been optimized. The target compounds were extracted in the homogenized edible tissues with a mixture of McIlvaine buffer-acetonitrile and partitioned against dichloromethane. After concentrating the lower layer, the resulting residues were re-dissolved in methanol and analyzed by the HPLC with visible detector at 620 nm using acetonitrile-acetate buffer. For the analysis of leuco-malachite green with malachite green simultaneously, post-column packed with lead(IV) oxide was used for oxidizing leuco-malachite green to malachite green. The correlation coefficients($r^2$) was 0.9989 for malachite green, and 0.9995 for leuco-malachite green. The limit of detection was 0.005 mg/kg for the combined of malachite green and leuco-malachite green at signal/noise${\geq}3$. The recovery rate was within a reliable range of 84~98% (CV 3~16%). Leuco-malachite green were detected in carp and crusian carp.

• The Journal of the Convergence on Culture Technology
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• v.5 no.4
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• pp.123-129
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• 2019

A total of 165 housewives in Seoul area were interviewed to survey the Salted Sea Foods. The aim of this study was to investigate the perceptions and preferences of 20s~50s housewives to salted sea foods. As to the recognition of salted sea foods, shrimp salted sea foods(100%)>anchovy sauce(97%)>canary sauce(91%)answered. Necessity of the Development plan of salted sea foods as to its importance 23%, regarded salted sea foods very important, while 44.8% and 6.1% not important. The Participants considered that we need to succeed and develop salted sea foods. We need to develop new recipes to increase the usage of salted sea foods.

• Korean Journal of Ichthyology
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• v.21 no.1
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• pp.28-37
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• 2009

The diet of Pacific cod (Gadus macrocephalus) in the East Sea, Yellow Sea and Jinhae Bay was studied by analysis of stomach contents. In total, 518 individuals ranging from 15.5 to 77.0 cm standard length SL were analyzed. Prey organisms of the Pacific cod in the East Sea consistedof Caridea, Cephalopoda and Pisces, whereas In the Yellow Sea, the main food items of Pacific cod were similar to those of East Sea Pacific cod except for Cephalopoda. Interestingly, the stomach contents of Pacific cod in Jinhae Bay is mainly Pisces, which is in contrast to those of the two different coastal areas, the East Sea and the Yellow Sea. Although various species of food were eaten by smaller Pacific cod, both Caridea and Pisces were mainly taken by larger Pacific cod. Consequently, the diet of Pacific cod within acertain size is mainly influenced by prey abundance and prey-size spectrum in its habitat. Higher stomach emptiness of Pacific cod in Jinhae Bay might indicate that fully matured Pacific cod temporally stop feeding during their spawning period.

• Korean Management Science Review
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• v.27 no.2
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• pp.55-66
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• 2010

In Korea, deap-sea fishing industry plays an important role in a food industry. However, it is in a difficult situation because of the more competitive business environment. Therefore, there is a need to restructure the deap-sea fishing industry by scraping superannuated ships. This paper is designed to present scrap programs for deap-sea fishing industry of Korea. We performed ratio analysis to evaluate financial performance of fishing companies and then applied a mixed integer programming (MIP) model to identify optimal schedule for scraping. The results of the financial ratio analysis indicates that it is legible to provide governmental aid to Atlantic trawl, Northern Pacific trawl, and Indian ocean trawl with minimum required rate of return (MRR) of 3%, and the Atlantic strip fishing industry is qualified to receive the governmental aid with MRR value of 5%. Furthermore, by applying the MIP model to develop scrap planning, we demonstrate how our model can be used to restructure the deap-sea fishing industry of Korea.

• Journal of Fisheries and Marine Sciences Education
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• v.20 no.1
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• pp.23-35
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• 2008

The purposes of this study are to analyze problems in industrial classification of fisheries in Korea and to suggest future directions. Based on a thorough review of relevant literature, the study proposes a five-level scheme for classifying fisheries. The highest level should be the fisheries industry, and the next highest level ought to be fisheries. The medium level should include fishing, aquaculture, and fishery service industries. At the fourth level, fishing is to be further divided into sea fishery and inland fishery, aquaculture into sea-surface aquaculture and inland aquaculture, and fishery service industries into integrated fishery service and fishery distribution service. The lowest level is the most detailed. At this level, sea fishery is split into deep sea fishery, offshore fishery, and coastal fishery; sea-surface aquaculture consists of sea aquaculture, seed production aquaculture, and food organism aquaculture; integrated fishery service is further classified into fishery-related service and fishery information service.