• Title, Summary, Keyword: seafood by-products

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A Study on the Seafood Consumer's Value Analysis and Market Segmentation (수산물 소비에 대한 가치체계 분석과 시장세분화에 관한 연구)

  • Zhang, Chun-Feng;Jang, Young-Soo
    • The Journal of Fisheries Business Administration
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    • v.42 no.2
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    • pp.47-68
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    • 2011
  • Values are lasting beliefs that are at the center of human behavior and not be often changed. Different values make different behaviors, and similar values form similar behaviors. Consumers' values affect not only the cognitive process but also behaviors in a powerful and comprehensive way. There have been many studies regarding prediction of consumer patterns and identification, measurement methods of values. This is because if we can accurately measure the value system, it can be used in many areas of marketing such as market segmentation, new product development, and advertisement. In case of seafood, it is also necessary to make marketing strategies by segmenting consumers based on their value systems. The objectives of this study are as follows: First, it is to find out the connection process from the properties of seafood products that consumers consider important, to the benefits, and finally to the values they pursue by applying the means-end chain theory, using the Laddering method. Second, using a two-step cluster analysis, we aim to segment seafood markets based on consumers' values and investigate characteristics of segmented markets. Based on objectives, it is expected that this study would provide informations on seafood consumers and help to establish seafood marketing strategies for producers and distributors. Analytical results of the value system using a means-end chain theory indicated that there were seven complete links, that is, ladders among fresh seafood products. In case of processed seafood products, there were total 9 complete ladders. The empirical analytical results of market segmentation according to the values showed fresh seafood products were divided into three groups. In case of processed seafood products were segmented into two groups.

A Study on the Recognition of Marine Products in Elementary School Students in the Jeonnam Area (전남지역 초등학생의 수산물 인식에 대한 연구)

  • Jeon, Eun-Raye;Kim, Gyung-Hee;Hwang, Kum-Hee;Jung, Lan-Hee
    • The Korean Journal of Food And Nutrition
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    • v.28 no.6
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    • pp.1045-1055
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    • 2015
  • The purpose of this study was to investigate the eating habits and nutritional knowledge of elementary school students in regards to seafood in school meals. More than 80.6% of elementary school students reported an 'average' preference for seafood. While 'taste' and 'healthy food' were common reasons to prefer marine products, 'unpleasant taste and smell' was a common reason not to prefer seafood. Students in general stated 'eating if possible' as their attitude towards seafood in school meals, 38.1% responded 'eating all' as their intake level. There was a significant difference between preference for seafood by gender [boys, 3.44; girls, 3.64 (P<0.01)]. Also, students significantly difference preferred some types of seafood over others. The students who enjoyed eating seafood had more regular and balanced diets and a better attitude toward dietary life and health than did the counterparts who did not prefer seafood. A significant difference (P<0.05) in knowledge existed according to gender; girls had a higher level of knowledge than did boys.

The Effects of Japan Fukushima Nuclear Plant Incident on S. Korean Consumers' Responses to Domestic Marine Products (일본 원전사고가 우리나라 소비자의 국내산 수산물 선호에 미친 영향)

  • Jin, Hyun-Joung;Song, Sung-Woan;Lee, Je-Myoung
    • The Journal of Fisheries Business Administration
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    • v.43 no.2
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    • pp.27-39
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    • 2012
  • The purpose of this study lies in analyzing the effects of Fukushima nuclear plant incident, due to the earthquake in the northeastern part of Japan, on South Korean consumers'responses to domestic marine products. Survey results show that the response to the event by all consumers is not significant, but not by individual consumer. Empirical results show that if consumers are relatively more interested in health issues, if they consume mollusca relatively more among marine products and if they are with children under the age of 14, they increased the consumption of domestic marine products while decreased that of Japanese seafood. On the contrary, if consumers take shellfish products relatively more among seafood, they reduced the consumption of domestic marine products as well as Japanese ones.

Nonthermal Sterilization and Shelf-life Extension of Seafood Products by Intense Pulsed Light Treatment (수산물의 비열살균 및 저장성 향상에 대한 광펄스의 효과)

  • Cheigh, Chan-Ick;Mun, Ji-Hye;Chung, Myong-Soo
    • The Korean Journal of Food And Nutrition
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    • v.25 no.1
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    • pp.69-76
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    • 2012
  • Intense pulsed light(IPL) has been highlighted as an innovative nonthermal sterilization technology that can kill spoilage or pathogenic microorganisms by using short-duration pulses of intense broad-spectrum electromagnetic radiation. This paper examines the inactivation effects of IPL on Listeria monocytogenes, Escherichia coli O157:H7, and Pseudomonas aeruginosa inoculated on seafood products such as salmon, flatfish, and shrimps and evaluates the possibility of extending the shelf-life of seafood products. The results indicate that the inactivation of microorganisms increased with an increase in IPL energy density($J/cm^2$) and a decrease in the distance between the sample surface and the lamp. In addition, temperature increases on the fish fillets during the treatments were well controlled within the range of 5.7~$9.8^{\circ}C$. The IPL treatment had a significant positive effect on the storage stability of seafood products at the storage temperature of $4^{\circ}C$ for 12 days. These results suggest that the storage period for fish fillets can be extended from 4 days to 6~8 days through the IPL treatment.

Application of Gamma Ray Irradiation to the Microbiological Safety of Dried Seafood Products (건조 수산물의 미생물학적 안전성 확보를 위한 감마선 조사 기술의 이용)

  • Choi, Jong-Il;Kim, Hyun-Joo;Kim, Jae-Hun;Ahn, Dong-Hyun;Chun, Byung-Soo;Lee, Ju-Woon
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.43 no.2
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    • pp.169-173
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    • 2010
  • This study evaluated the effects of gamma ray irradiation on the safety of dried seafood products. Dried salted squid, Engraulis japonica, Hizikia fusiformis, Mytilus coruscus, and Porphyra tenera were gamma-irradiated at doses of 0, 1, 3, and 5 kGy. The total bacterial populations were then enumerated on total plate count agar, and bacteria isolated from the samples were identified by 16S rDNA sequencing. In addition, the isolated strains were inoculated in the products to determine $D_{10}$ values. The total bacterial populations in the dried seafood products ranged from 3.40 to 6.59 log CFU/g, and those of yeasts and molds ranged from 2.21 to 4.56 log CFU/g. The sequence analysis identified Staphylococcus sp. as the most common species in the dried seafood products, except for dried P. tenera. The $D_{10}$ values of the contaminating bacteria were lower than 0.7 kGy, except for Deinococcus sp., which had a value of 1.39 kGy. This study demonstrated that gamma irradiation could be used to improve the safety of dried seafood products.

A Study on the Difference of Perceptions of Seafood and Processed Seafood Products: The Case of University Students in Busan and Gyeongsang Area (수산물 음식과 수산물 가공식품에 대한 인식 조사: 부산·경상도 지역 대학생을 중심으로)

  • Son, Seon-Ik;Choi, Bong-Im
    • Culinary science and hospitality research
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    • v.23 no.7
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    • pp.167-175
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    • 2017
  • The purpose of this study is to understand the perception of fishery products and processed food of marine products in college students through empirical analysis. 446 questionnaires were used in the analysis. As a result of the empirical analysis, the frequency of consumption of aquatic food was 2~3 times a week, the place of intake was good for taste of home and aquatic foods, respectively. Purchase motifs of processed fish products are easy, the frequency of ingestion is 3 to 4 times a week, the criteria for selection were always consumed, and the taste was considered to be high when purchased. The perception of nutrition and necessity of consumption of aquatic foods was high and radioactivity was low. 133 male students (57.8%) and 98 female students (45.4%) were aware of the aquatic traceability system. The college students generally has a high preference for the taste of marine products and high frequency of consumption, and they recognized that nutritional excellence and necessity were positive. The marketing strategy should be developed by developing proper product considering the age level and sex of consumers. The limitation is that they are college students in Busan and Gyeongsang provinces and coastal areas.

The Effects of the Consumers' Beliefs of Seafood Certifications on The Behavioral Intention Biases in Making Certified Product purchases : Focused on Seasoned Laver (수산식품인증제도에 대한 소비자 신념이 구매의도 편향성에 미치는 영향:조미김을 사례로)

  • Park, Jeong-A;Jang, Young-Soo
    • The Journal of Fisheries Business Administration
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    • v.47 no.3
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    • pp.71-92
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    • 2016
  • This study examines the effects of consumer beliefs for food certifications on the behavioral intentions and the behavioral intention biases to purchase the certified seafoods by a subjective probability model which is on the basis of the mathematical probability model and the covariance model. The food certifications used on this study are 'Organic foods', 'Traceability system of food products' and. 'HACCP'. The representative foods of fishery products on this study is seasoned laver. The current study showed the following results. First, consumers have more than two different beliefs each for all certifications which are the subjects of this study. The beliefs of the certifications have an impact on the consumers when they consider to buy the certified seafood products. Second, consumers try to persuade by themselves to ensure that their particular belief about the certification could lead to a purchase the seafood products. Consumer beliefs of the "environmentally friendly production" on the organic foods certification is an important factor as much as the "guarantee of food safety" belief making a positive purchasing behavior intentions(PBI) bias for the organic seafood products. Consumers also have a positive PBI bias for certified seafood products in all certifications as long as a certification is considered to "guarantee the transparency of the food distribution process" as its belief. 'Traceability system' was the only one which didn't generate a positive PBI bias from the belief of "guarantee of food safety" out of three certifications.

Fractionation and Angiotensin I-converting Enzyme (ACE) Inhibitory Activity of Gelatin Hydrolysates from by-products of Alaska Pollock Surimi

  • Park, Chan-Ho;Kim, Hyung-Jun;Kang, Kyung-Tae;Park, Jae-W.;Kim, Jin-Soo
    • Fisheries and aquatic sciences
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    • v.12 no.2
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    • pp.79-85
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    • 2009
  • Gelatin hydrolysates with a high inhibitory activity against angiotensin I-converting enzyme (ACE) were fractionated from Alaska pollock surimi refiner discharge. The ACE-inhibitory activity, expressed as $IC_{50}$ (mg/mL), was highest (0.49 mg/mL) in gelatin hydrolysates formed by sequential 2-hr treatments of Pronase and Flavourzyme. After fractionation through four different membrane filters with molecular weight cut-offs of 3, 5, 10, and 30 kDa, the highest ACE-inhibitory activity (0.21 mg/mL) was observed with the 3-kDa filtrate.

Awareness and Usage Patterns of Housewives in Busan for Consuming Marine Products (수산물에 대한 부산지역 주부의 인식 및 이용실태)

  • Lee, Jeong-Sook
    • Journal of the Korean Dietetic Association
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    • v.25 no.3
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    • pp.199-216
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    • 2019
  • We conducted this study to compare the awareness and attitude of Busan housewives about consuming marine products. The survey was conducted from April 10 to May 31, 2019 by using a questionnaire. The degree of preference of seafood was higher among individuals in their 40s than those in the other age groups. Among the women in their 30s, 40s, 50s and 70s, the reason for liking seafood was 'taste', and for those in their 60s it was 'nutrition'. Overall the most common reason for disliking seafood was the 'fishy smell (37.4%)'. Conception degree of nutritive value of seafood was higher among individuals in their 30s and 40s than that for those individuals in their 50s, 60s and 70s. As for the price of seafood, the wives over 40s thought seafood was more expensive than did those wives in their 30s. The younger the individuals were, the lower was the perceived degree of safety was 49.8% of the subjects reported that the main concern for purchase was 'freshness'. The perceived degree of safety for imported seafood was better for the wives in their 60s and 70s than that for those wives in their 30s, 40s and 50s. The confidence level for local Korean seafood was higher for the wives in their 60s than that for the wives in their 50s. The degree of preference for seafood was moderate overall, except for Jellyfish. Age was positively correlated with conception for safety and dietary attitude (P<0.01), whereas age was negatively correlated with monthly food expenditure, nutrition knowledge and intake requirements (P<0.01). Preference for seafood was positively correlated with conception for safety (P<0.05), nutrition knowledge (P<0.05), dietary attitude (P<0.01), awareness for nutritive value (P<0.01) and intake requirements (P<0.01). Laws and regulations should be reinforced in order to promote eating more seafood and periodic research to determine the actual amount of consumed seafood and people's preferences should be conducted.

Processing Optimization of Gelatin from Rockfish Skin Based on Yield

  • Kim, Hyung-Jun;Yoon, Min-Seok;Park, Kwon-Hyun;Shin, Joon-Ho;Heu, Min-Soo;Kim, Jin-Soo
    • Fisheries and aquatic sciences
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    • v.13 no.1
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    • pp.1-11
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    • 2010
  • The study was performed to optimize the processing conditions (alkali concentration, extraction time, and temperature) for rockfish skin gelatin based on yield using response surface methodology and comparison of the physicochemical properties with those of rockfish skin gelatin pretreated and extracted under ordinary conditions (alkali treatment concentration: 1.0 M; extraction time: 2 hr; extraction temperature: $60^{\circ}C$). Predicted maximum gelatin yield of 19.1% and gelatin content of 87.8% were obtained by extraction at $106.6^{\circ}C$ for 69.0 min after pretreatment with 1.1 M calcium hydroxide. Yield of gelatin extracted under high temperature/high pressure (G-HT/HP) was 54% higher than that extracted under ordinary temperature/time (G-OT/T). However, G-HT/HP was inferior in gel strength and gelling point to (G-OT/T), but comparable in transmission. Based on the physicochemical properties, G-HT/HP was unsuitable for use in products requiring higher physical properties, but could be useful for health-functional foods.