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A Study on the Restructuring of Seaweed Processing Industry (완도지역 미역가공업의 구조재편에 관한 사례 연구)

  • Baek, Eun-Young;Yutaka, Nakai
    • The Journal of Fisheries Business Administration
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    • v.38 no.1
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    • pp.47-70
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    • 2007
  • The seaweed processing industry in Korea has developed since the late of 1970s, motivated by exports of salted seaweed to the Japan market. However, due to the keen competition of Korean salted and dried seaweed with chinese products in the japan market, exports of Korean seaweed have been in the decreasing. It also has promoted the restructuring of the seaweed processing industry itself as follows: first, the processing type has been changed from the slated seaweed processing to the dried seaweed processing. Second, domestic markets for seaweed have been significantly expanded. This study is aimed to investigate some problems that the seaweed processing industry currently faces and to provide responding strategies for its development by analyzing a background, characteristics, and business types in the Wando region of Jeollanamdo that is a primary region of the seaweed processing industry in Korea. The background that the seaweed processing industry in Wando region could be started and developed is that first, small and mid-size salted seaweed processing companies have grown fast due to the exports to the japan market. Second, various business conditions, including seaweed materials, labors that are very important factors for the seaweed processing were more suitable compared to other regions. As characteristics of the seaweed processing industry, it shows that small-scale companies have a larger decreasing rate in sales and over 85% companies process seaweed together with other materials such as kelp, etc. The biggest problem that the seaweed processing industry has is that it has not timely responded to changes in domestic and international markets. Therefore, it is very important to cope with market changes by both introducing an aquaculture outlook service for seaweed and promoting higher value-added products and demands through publicities.

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The High School Student' Perception of Seaweed and Its Preference in School Meal Service; a Seoul Metropolitan Area Case (수도권 남녀 고등학생의 해조류에 대한 인식 및 학교 급식)

  • Park, Sang-Mi;Lee, Young-Soon
    • Journal of the Korean Society of Food Culture
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    • v.24 no.6
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    • pp.762-769
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    • 2009
  • In this investigation, 480 high school students attending school in Seoul, Incheon were surveyed for their knowledge of seaweed and their preference of seaweed products provided during school meal service. Female students answered that they preferred seaweed more than male students. When asked to explain their preference for seaweed, most students who preferred seaweed responded 'it is tasty' (82.9%), while those that did not like seaweed responded 'I don't like the texture when chewing it and it is not tasty' (47.8%). Most students reported that they usually eat 'laver', and the number of times that they at seaweed was '3-4 times a week'. The primary place in which they ate seaweed and the place where they feel it had the best taste was a 'house'. The primary source of information regarding seaweed was mass media including TV, newspapers, magazines and the internet (48.8%). With regard to seaweed in school meals, which is offered twice a week, most students reported, 'I eat seaweed and leave it to some extent.' They perceived 'laver' to be most often provided in school meals, and 57.7% reported that their favorite seaweed meal was 'laver'. When asked why they dislike seaweed in school meals, the most common responses were 'I didn't like seaweed the first time I tried it' (27%) and 'Its taste is different from what I eat at home' (24.6%). The most common request regarding seaweed provided in school lunches was for the taste to be improved (48.2%). Evaluation of the preference for seaweed menus in school meals revealed that both males and females had higher preferences of more than 4 points for 'fried laver' and 'broiled laver'.

A Study on Thai Seaweed Market Segmentation by Purchasing Attributes (구매속성에 의한 태국 김 시장세분화에 관한 연구)

  • Jang, Young-Soo;Kim, Ji-Ung
    • The Journal of Fisheries Business Administration
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    • v.48 no.3
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    • pp.1-14
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    • 2017
  • The aim of this study is to examine profiles of consumers in Thai seaweed market segments. A total of 321 consumers were surveyed in bangkok, thailand. The multiple regression analysis performed indicates that consumer preference toward seaweed snack is significantly influenced by seaweed consumption frequency. The cluster analysis performed indicates that there are three segments based on consumer purchasing attributes toward seaweed snack : leading type, pursuing type, beginner type. The results show that there are consumer segment with different purchasing attributes level and seaweed preference. in this study Thai seaweed market's biggest consumer is leading type consumer(n=40.8%) that have high level of purchasing attributes toward seaweed snack when compared to other segments. pursuing type segment(n=27.4%) consists of consumers who have low level of purchasing attributes but have high consumption frequency. beginner type segment(n=31.8%) consists of consumers who rarely eat seaweed snack and have high price sensitivity. This study can inform Thai seaweed consumer's behavior and effective segment market strategies and target consumer based on purchasing behavior toward seaweed snack.

Eletron Microscopic Observation of Calcium-Acetylated Seaweed Alginate Gel

  • Jin Woo Lee
    • Journal of Life Science
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    • v.9 no.1
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    • pp.45-49
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    • 1999
  • Seaweed alginate was acetylated by activated carbon immobilized Pseudomonas syringae in a fluidized bed, up-flow reactor. The acetylation degree of seaweed alginate was about 30%. Calcium-acetylated seaweed alginate gel bead was made and compared to calcium-seaweed alginate gel bead by the scanning electron microscopy (SEM). Structural difference of two gel beads may results from increased viscosity and decreased affinity of acetylated seaweed alginate for calcium ion. On the basis of interior and exterior structure of calcium-acetylated seaweed alginate gels and property of acetylated seaweed alginate, it seems that acetylated seaweed alginate is used for the supporter for electrophoresis and packing materials for liquid chromatography and gel filtration.

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Effects of seaweed supplementation on blood glucose concentration, lipid profile, and antioxidant enzyme activities in patients with type 2 diabetes mellitus

  • Kim, Min-Sun;Kim, Jung-Yun;Choi, Woong-Hwan;Lee, Sang-Sun
    • Nutrition Research and Practice
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    • v.2 no.2
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    • pp.62-67
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    • 2008
  • The present study was carried out to evaluate the physiological effects of seaweed supplementation on blood glucose levels, lipid profile, and antioxidant enzyme activities in subjects with type 2 diabetes mellitus. Subjects were randomized into either a control group or a seaweed supplementation group. Pills with equal parts of dry powdered sea tangle and sea mustard were provided to the seaweed supplementation group three times a day for 4 weeks. Total daily consumption of seaweed was 48 g. We found that total dietary fiber intake was 2.5 times higher in subjects receiving seaweed supplementation than in the control group. Accordingly, fasting blood glucose levels (p<0.01) and 2-hour postprandial blood glucose measurements (p<0.05) were decreased significantly in those ingesting seaweed. Furthermore, the serum concentrations of triglycerides were decreased and high-density lipoprotein cholesterol was increased significantly in seaweed supplement group (p<0.05). However, the concentrations of total cholesterol and low-density lipoprotein cholesterol were not affected by seaweed supplementation. The level of thiobarbituric acid reactive substances in erythrocytes was significantly lower with seaweed supplementation compared to controls (p<0.05). Catalase and glutathione peroxidase activities with seaweed supplementation were higher than the controls (p<0.05), but superoxide dismutase activity was not affected. We, therefore, conclude that ingestion of seaweed influences glycemic control, lowers blood lipids, and increases antioxidant enzyme activities.

Seaweed Cultivation in Indonesia: Recent Status

  • Pambudi, Lilik Teguh;Meinita, Maria Dyah Nur;Ariyati, Restiana Wisnu
    • Journal of Marine Bioscience and Biotechnology
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    • v.4 no.1
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    • pp.6-10
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    • 2010
  • Indonesia is well-known as biggest producer of seaweed especially for Eucheuma and Gracilaria and also has huge potential resources and capability to develop seaweed cultivation and product. There are several provinces which have potential resources and have been contributing on seaweed production. The next challenge about seaweed production is using integrated system on brackishwater and marine aquaculture. Furthermore, about 2,000,000 ton of potential seaweed production is not explored yet. This article also tries to figure out some related aspects which are technical, economical and forecasting aspect. There is a disease which named "ice-ice" is one of the main problem and giving a new challenge in developing of problem solving for seaweed cultivation method. Economical parameters are also main important key to find out the feasibility of seaweed cultivation industry. In addition, the seaweed cultivation and production in Indonesia also have potential performance on biofuel resources as a part for solving the world problem on energy demand.

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THE USE OF SEAWEED MEAL IN FEEDING COMMON CARP (Cyprinus carpio L.)

  • Zaki, M.A.;Nour, A.M.;Omar, E.;Tag El-Din, A.E.
    • Asian-Australasian Journal of Animal Sciences
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    • v.7 no.2
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    • pp.183-189
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    • 1994
  • Two experiments were made. In experiment 1, four diets containing 0, 5, 15 and 25% washed seaweed meal were prepared to study the effects of incorporating seaweed meal instead of equivalent amounts of berseem leaf meal in fish feeds on growth performance and feed utilization of common carp. The results showed that average daily gain (ADG), specific growth rate (SGR%), dry matter (DM) and ether extract (EE) of the carcasses were decreased (p<0.05) with the increasing level of seaweed meal in the feeds. Inclusion of 5% seaweed meal in the diet gave the best feed conversion ratio (FCR) among all diets, however, protein productive value (PPV) and energy utilization (EU) were decreased (p<0.05) with increasing level of seaweed meal in the diet. In experiment 2, washed seaweed meal was either steam cooked or sprayed with NaOH (0.5% or 1% NaOH) and incorporated in the diets at the level of 25% instead of equivalent amount of berseem leaf meal. The results showed that steam cooked seaweed gave the best (p<0.05) growth performance, FCR and protein efficiency ratios, PER and PPV, for other treatments in descending order were NaOH treated seaweed, washed seaweed and unwashed seaweed.

Seaweed Biomass Resources in Korea (한국의 해조류 바이오매스자원 현황)

  • Lee, Shin-Youb;Ahn, Jae-Woo;Hwang, Hyeong-Jin;Lee, Sun-Bok
    • KSBB Journal
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    • v.26 no.4
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    • pp.267-276
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    • 2011
  • There is a growing worldwide interest in the potential of marine biomass as an environmentally friendly and economically sustainable resource. Due to the great lack of comprehensive information about domestic seaweed resources, this study aimed to analyze the existing literature on the production and types of domestic seaweed species. Based on this data the possibilities of industrial use of domestic seaweed for the production of biofuels and bioplastics had been assessed. Our review took into account the seaweed species on domestic coasts as well as the species currently in great production via seaweed farming. Due to their wide distribution, their status as farmed crops, and the likelihood of securing their reliable supply, Codium fragile, Hizikia fuciformis, and Gelidium amansii were deemed to be the most appropriate candidates for domestic industrial use. The industrial potential of seaweed biomass was also explored by comparing the predicted amount of biomass necessary to replace current gasoline and plastics use with currently available farming space. The results of our study imply that once a steady and adequate supply of the proper kinds of seaweed can be secured through seaweed farming, there is a great potential for the development of new seaweed-based biofuels and bioplastics industries in Korea.

Quality Characteristics of Rice Noodles Supplemented with Turmeric, Purple Sweet Potato, or Seaweed (Hizikia fusiforme) (강황, 자색고구마, 톳을 첨가한 쌀국수의 품질 특성)

  • Hwang, Seong-Yun;Kang, Kun-Og
    • Journal of the East Asian Society of Dietary Life
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    • v.23 no.2
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    • pp.211-217
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    • 2013
  • We investigated the quality characteristics of rice noodles supplemented with turmeric, purple sweet potato, or seaweed (Hizikia fusiforme). RVA (Rapid Visco Analyser), color, water activity, texture, and cooking properties were tested. Initial gelatinization temperature of noodles containing turmeric were the highest. Peak viscosity, holding strength, break down, final viscosity, and set back of noodles containing purple sweet potato were highest, indicating that the gelatinization state was more unstable and retrogradation would occur faster. The L value of the seaweed noodle was the lowest, while the a and b value of the turmeric noodles were $7.3{\pm}0.3$ and $40.2{\pm}1.3$ respectively, higher values than turmeric and seaweed noodles. Water activity of the seaweed noodle was 0.665, higher than turmeric and purple sweet potato noodles. Cooking properties (including weight, volume, and water absorption) and turbidity of seaweed noodles showed the highest growth rate. In terms of texture, the hardness was highest in purple sweet potato noodles, and the cohesiveness and gumminess was highest in seaweed noodles. The quality characteristics of rice noodles supplemented with turmeric, purple sweet potato, or seaweed showed that seaweed noodles were stable in gelatinization and cooking properties.

A Study on Korean Seaweed Foods by Literature Review (한국 해조류 음식의 문헌적 고찰 - 1450${\sim}$1950년대를 중심으로 -)

  • Sohn, Jung-Woo
    • The Korean Journal of Food And Nutrition
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    • v.22 no.1
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    • pp.75-85
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    • 2009
  • In this study, a total of 70 seaweed names among various kinds of seaweeds, including dried and powdered foods, were investigated by examining Korean foods literature published during 1450${\sim}$1950. There were 14 kinds of sea mustard, 13 kinds of laver, 3 kinds of kerp, 6 kinds of sea staghorn, 15 kinds of green laver, 1 kind of Ecklonia cava, 11 kinds of agar and 7 seaweeds classified as other. It was also found that seaweed was used as a main ingredient, secondary ingredient, or a garnish in a total of 74 traditional Korean foods. The seaweed foods appearing in the literature were classified by a traditional Korean food classification system according to cooking method. These traditional seaweed foods were placed into 6 categories including main dishes, side dishes, tteok lyou and hangwa lyou. Finally, a database was established in order to provide a research basis for traditional Korean seaweed foods.