• Journal of the Korean Society of Food Culture
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• v.24 no.6
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• pp.641-648
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• 2009

The principal objective of this study was to analyze Swede's perceptions of Asian food using a means-end chain method, which may contribute to our understanding of new markets for a food industry interested in globalizing Korean food. With the Means-end chain method, one can determine the cognitive structures built in consumer's minds, which are developed by connecting attributes of product, consequences, and values. The attributes of Asian food that are most positively perceived by Swedes are 'fresh vegetables', 'low-fat', 'light meat and seafood', 'exotic ingredients', 'not expensive' and 'unknown food'. The consequences of eating Asian food connected to these attributes are 'healthy', 'tasty', 'good way to save money' and 'curious'. Finally, Swedes expect to enjoy a value of 'achievement' at the end. Based on the result that 'unknown food' attribute is connected to 'achievement' value, Swedes are assumed to be attracted by the fact that Korean food is 'unknown food'. However, the effect of the 'unknown food' attribute will fade away with time; therefore, stressing Korean food's status as a 'healthy' food, which can be attributed to its use of 'fresh vegetable' and 'light meat and seafood' ingredients and 'low fat' cooking method may be effective as a long-term strategy for making Korean food attractive. The 'healthy' consequence is connected to Swedes' perception of the value 'achievement' and simultaneously to their perception of the value 'belonging and love/sense of belonging'.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.6
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• pp.873-883
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• 2008

In this study, we assessed consumers' recognition of frozen foods via a survey study, and monitored the contamination levels of total aerobic bacteria and Escherichia coli in imported and domestic frozen seafoods obtained from five whole sale markets in Seoul. A questionnaire used to assess the perception of frozen food safety and the attitude towards frozen food usage was developed and distributed to 350 adults. A total of 324 questionnaires were subjected to frequency analysis and a chi-square test, using SPSS for Windows. The results of our survey study demonstrated that 44.6% of the respondent consumed frozen processed foods two to three times per month, with dumplings being the most frequently purchased. 70.5% of the respondents selected "convenient cooking" as the principal reason for their frozen food purchases. 58% of the respondents believed that frozen processed food is not safe to eat as the result of food additives and changes in quality during the shelf life period. Consumers most profoundly preferred frozen seafood originating from America, and preferred that from China least profoundly (81.2%). Microbiological analyses demonstrated that the aerobic plate counts of frozen seafood, regardless of origin, fulfill the standard requirements except for one frozen clam (6.6 Log CFU/g), which was a heated-frozen domestic product. In addition, E. coli was isolated from frozen cooked mussels, frozen raw clams and squids, thus indicating that more strict hygienic regulation for frozen seafoods will be necessary to protect the consumer in both domestic and foreign markets.

• Ocean and Polar Research
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• v.31 no.1
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• pp.97-110
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• 2009

Two of the most important topics of the 21st century are ensuring harmony between man and his environment and the emerging long-tail economy in which niche markets are becoming increasingly more important. Since the Industrial Revolution in 17th century, human beings have increasingly exploited the world's natural capital, such as the natural environment and its ecosystems. Now the world is facing limits to sustainable economic growth because of limits to this natural capital. Thus, most countries are beginning to adopt a new development paradigm, the so-called"Green Development Paradigm" which pursues environmental conservation in parallel with economic growth. Recently, the Korean government announced an ambitious national policy of Low Carbon & Green Growth for the next six decades. This is an important step that transforms the existing national policy into a new future-oriented one. The fisheries sector in particular has great potential for making a substantial contribution to this national policy initiative. For example, the ocean itself with its sea plants and phytoplankton has an enormous capacity for fixing carbon, and its vast areas of tidal flats have a tremendous potential for cleaning up pollutants from both the sea and the land. Furthermore, the fishing industry has great potential for the development of fuel-saving biodegradable technologies, and a long-tail economy based on digital technologies can do much to promote the production and consumption of green goods and services derived from the oceans and the fisheries. In order for this potential to be realized, the fisheries authority needs to develop a new green-growth strategy that is practical and widely supported by fishing communities and the markets, taking into account the need for greenhouse gas reduction, conservation of the ocean environment and ecosystems, an improved system for seafood safety, the establishment of strengthened MCS (monitoring control surveillance) system, and the development of coastal ecotourism. In addition, fisheries green policies need to be implemented through a well-organized system of government aids, regulations and compensation, and spontaneous (voluntary) orders in fishing communities should be promoted to encourage far more responsible fisheries.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.46 no.4
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• pp.416-429
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• 2010

The market-based fisheries resources management system was reviewed and the improvement scheme was studied for seeking the sustainability of marine ecosystems and their fisheries resources. A demand-side policy is currently emerging to the management of fisheries resources by reducing over-exploitation, based on the consumer's selection. The role of consumers in the sustainable fishery was studied by comparing the social responsibility and consumer's activity between Korea and foreign countries and international NGO groups, based on the FAO guideline. The adoption of the Marine Stewardship Council (MSC)'s eco-labelling certificate was suggested by expanding the existing environment-friendly certification system in Korea. This new system will contribute to the protection of young immature fish and spawners in coastal and offshore fisheries as well as to the international trade of seafood in terms of fish products from well-managed fisheries. It is noted that the consumer's activities in the markets as regulators will contribute to the ecosystem health and sustainability.

• The Journal of Asian Finance, Economics and Business
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• v.7 no.11
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• pp.357-366
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• 2020

The purpose of this study is to investigate the impact of internationalization on the business performance of firms in Laos as a transition economy. Using a panel dataset collected by the World Bank for 285 firms during the period 2009, 2012, and 2016 in the service and manufacturing industries, the two-steps Heckman regression results found robust evidence for the fact that the S-curve tie exists between the degree of internationalization and business performance of firms in Laos while controlling other factors. Specifically, if firms have a degree of internationalization lower than 0.4374, they will suffer losses due to the high cost of preparing for phase 1 which is market penetration. Then, when the degree of internationalization continues to increase from 0.4374 to 0.9131, firms will gain benefits from internationalization (phase 2), however, these benefits will deteriorate when the degree of internationalization is greater than 0.9131 (phase 3), meaning that firms will no longer be able to exploit economies of scale or advantages in target markets, or product cycles will fall into a state of decline. Interestingly, we also found that firms with a high concentration level of ownership and internationalization activities may achieve better performance than those with a low concentration of ownership and one which carried out internationalization activities.

• Food Science and Biotechnology
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• v.15 no.4
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• pp.578-581
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• 2006

Fishery products were collected in seafood markets located on the southwestern coast of Korea between 2000 and 2004 and examined for the presence of Vibrio parahaemolyticus. This strain was detected in 138 of 843 samples (16.4%) that included dams, eels, crabs, octopuses, and cockles. The number of positive findings for V. parahaemolyticus among fishery products was the highest in dams at 23.6% followed by eels at 22.1%, crabs at 21.1%, octopuses at 18.0%, and cockles at 14.3%. V. parahaemolyticus was detected with overall frequencies of 15.3, 14.8, 13.8, 21.6, and 18.6% from 2000 to 2004, respectively. The monthly occurrence of the organism rapidly increased to over 20% between June and October. The monthly cases of food borne disease caused by V. parahaemolyticus in Korea over the last five years began to increase in August and reached its peak in September. However, the potential for outbreaks of food borne disease caused by V. parahaemolyticus was relatively minor between November and April. Consequently, this study shows that fishery products harvested from June to October must be handled sanitarily in Korea.

• Korean Journal of Environmental Biology
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• v.39 no.4
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• pp.515-522
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• 2021

Jeotgal is a salty and fermented traditional Korean fish sauce. Unlike most other previous studies that investigated samples purchased from retail markets, this study focused on samples of jeotgal with traceable history to Yeonggwang, a timehonored fishing village in Korea. Three jeotgal samples, which were made from small yellow croakers, largehead hairtail, and miscellaneous fish, were selected based on information obtained from interviews with local craftsmen and literature reviews. Bacterial community profiles of the three jeotgal samples were investigated to identify indicator (and potentially core) bacteria for jeotgal ripening. The 16S rRNA gene-based metagenomic analysis revealed that the dominant phyla and classes, (Gammaproteobacteria, Betaproteobacteria, Bacilli, and Clostridia) of the three different jeotgal were identical, albeit with different composition ratios. Diversification was evident beginning at the order level. Interestingly, each dominant order was mainly comprised of single members even at the genus level. The dominant genera included Halomonas, Tetragenococcus, Halanaerobium, Pseudomonas, Massilia, and Lentibacillus. This observed genus-level heterogeneity suggests that there are diverse bacterial signatures in jeotgal and that these can be used as indicators for jeotgal ripening and/or as starters to increase its sensory quality and functionality.

• Journal of Fisheries and Marine Sciences Education
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• v.20 no.1
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• pp.127-134
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• 2008

The purpose of this study was to determine content of biogenic amines (Histamine, Cadaverine, Putrescine) in the salted mackerel, canned mackerel, mackerel pike, and freeze dried mackerel pike (Guamegi) collectively, all were purchased in the market. Salted mackerel was purchased at five markets (A, B, C, D, and F market) and stored for 10 days at $4{^{\circ}C}$. At the time of purchase, salted mackerel purchased at markets A, B and C was tested for biogenic amine, yet nothing was detected. However, salt mackerel purchased at market D was tested and the histamine concentration was 0.5 mg/100g. Mackerel from market F, exhibited content levels of 0.5 mg/100g histamine and 1.6 mg/100g cadaverine. Those make certain safety during self-life but that purchased F market gradually increased biogenic amine during storage. Prepared salted mackerel of varying levels of freshness and processing methods were analyzed for biogenic amines. Salting process was performed using functional brine salt. VBN (volatile basic nitrogen) was used to establish freshness levels of salted mackerel. Analyses of mackerel muscle determined the values of freshness to be 9.2 mg/100g (good freshness), 18.2 mg/100g (bad freshness), respectively. After 40 days of storage, the content of histamine, cadaverine, putrescine in the freshness of salted mackerel was 2.0 mg/kg, 2.4 mg/kg and 0 mg/kg, respectively. The content of histamine, cadaverine, putrescine in salted mackerel of poor freshness was 71.3 mg/kg, 22.9 mg/kg and 17.8 mg/kg, respectively. It was concluded the presence of biogenic amines during the salting process of salted mackerel significantly effected freshness of materials. The presence of biogenic amines were detected in mackerel that underwent the salting process after 1 month of storage at $4{^{\circ}C}$. The levels of biogenic amines in the brine salted mackerel were higher than those found in dry, salted mackerel; however, the freshness of fish had an insignificant effect on biogenic amines. The presence of histamine was detected in small quantities in canned mackerel and mackerel pike from three companies. Alternatively, cadaverine and putrescine were not detected. Guamegi, vacuumed packed or sealed with a rope was purchased from three markets (A, B, C seafood company). Guamegi was stored and observed for 180 days at $-20{^{\circ}C}$. Histamine was detected in small quantities in all products stored at $-20{^{\circ}C}$. Levels of histamine was dependent on the types of packaging, rope packaging yielded the highest level. However, other amines were not detected.

• Korean Journal of Community Nutrition
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• v.16 no.4
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• pp.466-472
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• 2011

Hazardous chemicals, such as polycyclic aromatic hydrocarbons (PAHs), volatile organic compounds (VOCs) and heavy metals, are known as being harmful to human health were included in oils released by the Herbei Spirit Oil Spill accident in December 2007. To investigate changes of eating habits by the exposure to harmful substances, we conducted 5 focus group interviews for residents at Taean coast areas, who had experienced the oil spill accident. Participants included 46 women (mean age: $57.2{\pm}10.9$) who were mainly responsible for preparing family meals. Focus group discussions were audio-taped, transcribed and categorized by themes. Participants expressed more frequent illness symptoms such as dizziness, vomiting, visual loss, and skin diseases after the accident. They mentioned that their worries about economic hardship and worsened health status since the accident induced mental problems, such as depression about their children. Regarding eating habits, participants reported less intakes of fishes and meats and relatively more intakes of vegetables and kimchi due to the lack of household incomes after the accident. Although the participants had been used to collecting or catching fish or shellfish for their consumption previously, they mainly purchased these foods from local markets after the accident. Changes of eating habits induced by the accident included drinking boiled water and having steamed or fried seafood rather than raw seafood. Changes of food intakes occurred less frequently in older adults due to their longterm fixed eating habits, although they felt uncomfortable for having raw fish. The findings of this study clearly present that the exposure of hazardous substances by the oil spill accident had a significant impact on changes in eating habits besides economic, physical, and mental problems among the residents in Taean. Continuous health and nutrition monitoring and support are needed.

• The Journal of Fisheries Business Administration
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• v.46 no.3
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• pp.143-161
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• 2015

This study presents a comparative analysis on mackerel distribution process and price formation process, and investigation of price and margin between traditional markets and Large-scale discount store distribution channel. Through this, the study investigated distribution efficiency of each channel, and examined whether a difference of distribution efficiency leads to a difference of performance through the investigation of a difference of function and role between members of a wholesale market and vendor of Large scale discount store. The following are the results of this study. As a consequence of investigating supply and sum by distribution channel of mackerel, it appeared that mackerels shipped from port market are distributed into 9 consumption sites(Wholesale market, Large scale discount store, Institutional Food Service, etc.). In the comparison of distribution efficiency between traditional retail store and Large scale discount store 52.0% margin is formed in traditional retail store distribution channel and 43.1% margin is formed in Large scale discount store, and a distribution cost rate consists of 19.4% cost in a traditional retail store for fishery products and 18.1% cost in a Large-scale discount store. To analyze a difference of performance, the study examine a difference of role and function between vendor and Wholesale market company, wholesaler and middleman. Wholesale market company and middleman of wholesale market for consumer have slightly high or similar score in collection function, sorting function, evaluation function and financial function which are traditional and original. However, it was confirmed that vendor has a better score in other functions, that is, newly-demanded functions(ex : market frontier function, product development function, Integral Distribution Function, etc.).