• 동아시아식생활학회지
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• 제8권1호
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• pp.66-74
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• 1998

To investigate the materials in the preparation of kimchi for Koreans in the Commonwealth of Independent States(CIS) a survey was completed by 199 Koreans living in Moscow, Sahalin, Uzbekistan and Jazahstan, In the way to purvey the materials of Kimchi, the frequency to get all the materials of Kimchi in the markets is 74.7% on the whole and by regional groups the frequency is relatively high in Moscow and Kazahstan, For the main ingredients most respondents use Chinese cabbage, cabbage, or turnips. In general Chinese cabbage is used most, But the respondents who live in Moxcow and Kazahstan. For the main ingredients most respondents use Chinese cabbage, cabbage, or turnips. In general Chinese cabbage is used most, But the respondents who live in Moscow and Kazahstan. 쫴 are younger, or belong to higher emigrant generation, prefer cabbage kimchi. For the additional vegetables many respondents use carrots. For the seasonings, garlic, red pepper powder, and salt are added to Kimchi, but the use of ginger, whole seasame seed, and waxy rice paste is relatively low. The coriander, which is not added to kimchi in Korea, is used in Kimchi By above 80% of the respondents living in the three regions except Sahalin. It is considered to be due to the effect of the western dining cultural area. For the animal materials, 74.4% of the respondents add lightly salted fish to Kimchi and all toe respondents in Sahalin add salt-fermented sea food, the kind of which is mainly salt-fermented croaker. The reasons given for not adding salt-fermented seafood to Kimchi in the three regions except Sahalin, 59.9% of the respondents said it was because of the difficulty to purvey, 21.1% because of the fishy taste, and 16.8% because of not considering the addition of self-fermented sea food in Kimchi. The higher the emigrant generation of respondents, the less seasonings of strong flavor like garlic, red pepper powder, and salt-fermented sea food are used, and the more coriander is used. In the salting of Kimchi preparation, 97.8% of the respondents salt the main vegetables by soaking in brine and its concentration is controlled by experience.

• 동아시아식생활학회지
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• 제22권2호
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• pp.315-321
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• 2012

In this study, the product attributes that give customers the estimated benefits and products that can predict the customer's choice conjoint analysis techniques to identify the restaurant affinity markets a new dining concept was to develop. Questionnaire for this study of 400 non-response is negative and insincere characters, except for the final analysis, the questionnaire Part 309 was the target. Conjoint model used in this study Pearson's R is 0.928 ($p$<0.000), Kendall's tau is 0.750 ($p$<0.000) with an orthogonal plan was well suited for profiling attributes are extracted 16. Part of the relative importance of the value of the property to determine the result of analyzing the properties that are most important at the level of the respondents of the induct (38.46%), and followed by price (30.52%), Atmosphere (18.28%), and Exclusive space (12.73%) was followed. Portion of the property value for each analysis among industry preference for the Italian food was highest, a nature-friendly interior atmosphere had the highest affinity Average per price at 10,000 won~30,000 won or less than the amount of affinity was higher location of the restaurant alone, showed that space preferred. Through simulation in a virtual seafood restaurant nature-friendly image, average price per person ranging from 10,000 to 30,000won at an exclusive restaurant was most preferred.

• 수산경영론집
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• 제49권2호
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• pp.21-35
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• 2018

Squid is a popular seafood in Korea. However, since the 2000s, the squid production has been declining. The unstable supply of the squid products may cause price fluctuations of fresh and chilled squid. These price fluctuations may be relatively more severe than them of other commodities, because the fresh and chilled squid can not be stored for a long period of time. Thus, this study analyzes the structural characteristics of price volatility and price asymmetry of fresh squid based on off-diagonal GARCH model. Data used to analysis of this study are daily wholesale and retail prices of fresh squid from January 1, 2006 to December 31, 2016 provided in the KAMIS. As theoretical approaches of this study, first of all, the stability of the time series is confirmed by the unit root test. Secondly, the causality between distribution channels is checked by the Granger causality test. Thirdly, the VAR model and the off-diagonal GARCH model are adopted to estimate asymmetry effect and price volatility spillover between distribution channels. Finally, the stability of the model is confirmed by multivariate Q-statistic and ARCH-LM test. In conclusion, fresh squid is found to have shock and volatility spillover between wholesale and retail prices as well as its own price. Also, volatility asymmetry effect is shown in own wholesale or retail price of fresh squid. Finally, this study shows that the decrease in the fresh squid retail price of t-1 period than the increase in the t-1 period has a greater impact on the volatility of the fresh squid wholesale price in t period.

• 무역학회지
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• 제44권2호
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• pp.109-126
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• 2019

Import refusals can be considered a new method of non-tariff barriers. This study aims to analyze reputation spillover effects on fish and fishery products imported from ASEAN countries to the U.S. FDA. The supply of aquatic products is not stable due to various factors such as reduction of fish stocks and climate change. Fish is a basic food ingested directly, but there are many ways to control the safety of aquatic products. ASEAN countries account for about 20% of U.S.imports in fish and fishery products. For Southeast Asian countries, fish and fishery products comprise a high proportion of exports revenue. Despite the large share of exports to the U.S., Southeast Asia countries have been receiving many import refusals from the United States. In this study, a theoretical model for examining import refusals is suggested using the negative binomial counting process. The reputation spillover effect, was divided into two spillover effects of 'neighbor reputation' and 'sector reputation'. Results show that there exists a neighbor reputation spillover effect. It can be said if there was a import refusal of the same product from neighboring countries in the preceding year, the home country have a possibility to experience import refusals of the same product. Therefore, it is interpreted that neighboring countries have good standard compliance can help home countries to effectively reach the target markets. Our findings have a important policy implication for ASEAN exporters of fish and fishery products.

• 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.