• Title, Summary, Keyword: seafood by-products

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Safety Evaluation of Frozen Oyster Crassostrea gigas as a Raw Material for Seafood Products (시판 냉동굴(Crassostrea gigas)의 위생 안전성 평가)

  • Park, Sun Young;Cho, Hye Jeong;Lee, Seok Min;Heu, Min Soo;Kim, Jin-Soo
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.53 no.6
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    • pp.861-869
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    • 2020
  • This study was conducted to investigate the suitability of frozen oysters as a raw material for the preparation of seafood products by measuring the concentrations of harmful microorganisms and chemicals in thawed flesh. The microbial concentrations in thawed oysters were 2.3-5.0 log CFU/g for viable cell counts, not detected (ND)-1.0 log CFU/g for coliform bacteria, and ND for Escherichia coli and pathogenic bacteria such as Staphylococcus aureus, Salmonella spp., Listeria monocytogenes, Vibrio parahaemolyticus, Enterohemorrhagic Escherichia coli (EHEC), and Clostridium perfringens. In frozen oysters, the heavy metal concentration for viable cell counts was ND-0.030 mg/kg, for lead was ND-0.393 mg/kg, and for cadmium was 0.021-0.597 mg/kg. Benzo(a)pyrene, shellfish poison (paralytic shellfish and diarrhetic shellfish poisons), and radioactivity were not detected in the thawed oysters. These results suggest that frozen oysters can be safely used as a raw material for the preparation of seafood products.

Optimal Processing Condition of Seafood-like flavoring Sauce by RSM

  • Kim, Hun;Cho, Woo-Jin;Jeong, Eun-Jeong;Lee, Young-Mi;Cha, Yong-Jun
    • Proceedings of the Korean Society of Fisheries Technology Conference
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    • pp.85-86
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    • 2003
  • As seafood processing by-products, enormous seafood processing waste waters (SPWWs) are produced at most seafood processing plants, but management of these waste waters are becoming great burden at small capacity processing plant. Hence, almost of them have been discarded without suitable application methods. And these SPWWS might causes of marine environmental pollution and waste in potential food resources. (omitted)

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Future Impacts of RFID on Supply Chain Management and Redesigning the Distribution Structure of Seafood in Korea (국내 수산물 유통구조 재설계와 수산물 SCM에서의 RFID 효과)

  • Park, Myong-Sop;Park, Sang-Cheol;Kim, Jong-Uk
    • THE INTERNATIONAL COMMERCE & LAW REVIEW
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    • v.36
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    • pp.143-170
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    • 2007
  • In order to analyze the distribution channel of marine products in Korea, this study shows SCM approach to redesign of the marine distribution channel with case study related to previous literatures. In view of the supply chain and the future impact of RFID on the marine SCM on the recognition of the importance of the seafood traceability system, this study also provides the possibility to accomplish effective SCM for integration of production, storage, transportation, delivery, and sale when RFID is used in the seafood distribution channel based on the expansion of awareness on the marine product traceability. The traceability system for seafood is considered as the distribution infrastructure established in RFID deployment. By introducing Lotte mart case, this case study also discusses the marine distribution structure in view of the supply chain, to present an effective foundation for supplying seafood throughout production, distribution, and consumption. This is achieved by introducing RFID in an ubiquitous environment, and suggesting far more efficient control planning throughout the seafood distribution channel in view of the expected effects resulting from the introduction. In addition, as the alternative of solving this situation, this study propose the supply chain in seafoods by comprehensive management in whole distribution channels. In the SCM in seafood perspectives, HACCP can take into account the whole seafood chain from the point of supply to the point of consumption when assessing hazards. As the contributions of this study, this study emphasizes the seafood industry first should require the establishment of the relevant infrastructure, for which the efforts of the government and demonstrative project participants are essential.

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Volatile Flavor Compounds in Seafood-like Flavoring Sauce

  • Kim, Hun;Cho, Woo-Jin;Jeon, Eun-Jeong;Lee, Young-Mi;Cha, Yong-Jun
    • Proceedings of the Korean Society of Fisheries Technology Conference
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    • pp.87-88
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    • 2003
  • As seafood processing by-products, various seafood processing waste wasters (SPWWs) are produced at seafood processing plants in Korea. However almost of them have been discarded without suitable application methods, although those have high contents of available compounds, such as protein, amino acids (Hang et at, 1980; Shiau and Chai, 1990). (omitted)

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Chemical and Microbiological Properties on Sanitary of Swimming Crab Portunus trituberculatus as Sources for Seafood Products (식품가공소재용 꽃게의 화학적 및 미생물학적 위생 특성)

  • Kang, Young Mi;Park, Sun Young;Lee, Kyung Don;Shon, Jae Hak;Choi, Jae Suck;Lee, Jung Suck;Heu, Min Soo;Kim, Jin-Soo
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.50 no.3
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    • pp.243-249
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    • 2017
  • Crabs are a popular seafood item. However, they can harbor many microorganisms, heavy metals, radioactivity, and benzo(a)pyrene, which are potential health risks to humans. The objective of this study was to assess the potential of swimming crabs for use in foods such as Ganjang-gejang, by measuring their sanitary biological and chemical properties. Viable microbial cell counts in swimming crab samples were $3.4{\times}10^2-6.7{\times}10^4CFU/g$, but no coliform, Escherichia coli, or pathogenic bacteria, such as Vibrio parahaemolyticus, Enterohemorrhagic E. coli, Listeria monocytogenes, Staphylococcus aureus, or Salmonella spp., were detected. Heavy metal concentrations in swimming crab samples were non-detectable to 0.112 mg/kg for total mercury, non-detectable to 0.435 mg/kg for lead, and 0.115-0.836 mg/kg for cadmium. Benzo(a)pyrene concentrations ranged from $0.025-0.060{\mu}g/kg$, and the volatile basic nitrogen content ranged from 8.7-15.6 mg/100 g. No radioactivity was detected in samples. These results suggest that swimming crabs are viable for use in seafood products.

The Impact of The Sales Scale to Fisheries Products Processing Business on Primary Fisheries Cooperatives in Korea (수협 회원조합의 매출액 규모가 수산물 가공사업에 미치는 영향)

  • Park, Joon-Mo
    • The Journal of Fisheries Business Administration
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    • v.46 no.3
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    • pp.1-14
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    • 2015
  • This study aims to examine factors affecting the seafood processing business of primary cooperatives. For this purpose, I divided primary cooperatives that participate to seafood processing business into three group by sales scale. And then analyzed survey results for the four items that might be affecting the seafood processing business, type of seafood processing methods, HACCP certification status, distribution channels, processing difficulties during project implementation, etc. The result offers four implications. First, It is desirable to reduce the burden of the initial investment by leveraging the consignment process at the initial entry to seafood processing business. Second, HACCP certification is essential factor in order to promote seafood processing business as a long-term economic business. Third, To the steady growth of the seafood processing business, it is important to secure fixed large customers, as well as a individual customer. Fourth, For the continued growth of the seafood processing business it should be approached differently by way of sales, when the National Federation of Fisheries Cooperatives support to primary cooperatives.

Study on the Importance and Satisfaction of Seafood Purchase Attributes by IPA - Focused on the process differences - (IPA를 이용한 수산물 선택속성의 중요도-만족도 분석 : 가공정도에 따른 차이를 중심으로)

  • Park, Jeong-A
    • The Journal of Fisheries Business Administration
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    • v.49 no.2
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    • pp.1-19
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    • 2018
  • This study was targeted on the non-processed, semi-processed, and full-processed seafood to investigate the consumers' importance and satisfaction levels of purchase attributes for each seafood product. The present study conducted a survey on 335 randomly chosen seafood consumers. Respondents' importance-satisfaction scores of purchase attributes were measured. The results were as follows. The importance of purchase attributes was significantly higher than the satisfaction on 21 out of 23 attributes, according to the non-processed, semi-processed, and full-processed seafood(p<0.05). Consumers regarded intrinsic attributes such as 'freshness' of products as very important when purchasing non-processed seafood, and their satisfaction was also high. On the other hand, for semi-processed and full-processed seafood, external attributes such as 'date of manufacture or expiration date' were considered as more important attributes to purchase them. Consumers also perceived that full-processed seafood was less in quantity and more expensive than non-processed and semi-processed ones. In case of semi-processed seafood, the difference of importance-satisfaction score for 'taste' was large, and it was considered the taste should be improved according to consumers' taste.

A Study of the Seafood Brand Influence on Purchase Intention focus on the Mediating Effects of Attitude (브랜드 수산물이 소비자 태도를 매개로 구매의도에 미치는 영향)

  • Jang, Young-Soo;Lee, Yu-Jin
    • The Journal of Fisheries Business Administration
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    • v.42 no.1
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    • pp.97-112
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    • 2011
  • Today, the consumer is more careful in buying goods, invests more time in collecting relevant information to avoid any potential danger, and restricts from potential impulse buying. To react this consumer's carefulness, the seafood brands provide much information including the origin labeling system, the traceability, the food's safety & hygiene. Also the branding by region or company is pursued. Like that, a seafood brand's importance is increased, but there lack few researches dealing how current consumer's attitude influences on real purchase behavior, and how the attitude works consumer purchase decision. Therefore, this study researched the brand's influence on the consumer's attitude and purchase intention. For this purpose, this study targeted the salty mackerel and the dried yellow corvina because they are already branded and sold in some popularity, and researched how a brand's popularity, its image, and its recognized quality could effect on the consumer's attitude and purchase intention. As the result, it was appeared that a seafood brand's popularity didn't directly effect on the consumer's purchase intention, but indirectly influenced through the consumer's attitude as a parameter. From this result, improving a seafood brand's popularity needs some time to form the consumer's positive attitude and to lead to consumer purchase intention of seafood brand. So, it is thought that various promotion activities for seafood consumption must be continually performed rather than some temporary special events. Consumers showed more positive attitude on familiar seafood based on a product's original place and the freshness. Also they had better feeling about some seafood with their speciality images rather than the same kinds of products produced in other regions. This attitude temporarily led to purchase intention. Therefore, it is important that the branding strategy development should start from some seafood familiar to us in traditional food culture and food habit, but should delivery the reliance and the freshness in accurately indicating their origins, and should emphasize their differences as specialities. Consumers showed some positive attitudes on the seafood featuring the hygiene, the safety, continual good quality, and their attitudes led to their purchase intentions in temporary. The seafood product reflecting these results the best is the marketing activities on some Andong salty mackerel products acquired HACCP certification. it is thought that a seafood's branding strategy should be established on distinctive branding strategies using reliable certification mark like HACCP based on the hygiene, the safety, and the quality.

Fractionation of Gelatin Hydrolysates with Antioxidative Activity from Alaska Pollock Surimi Refiner Discharge

  • Park, Chan-Ho;Kim, Hyung-Jun;Kang, Kyung-Tae;Park, Joo-Dong;Heu, Min-Soo;Park, Jae-W.;Kim, Jin-Soo
    • Fisheries and aquatic sciences
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    • v.12 no.3
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    • pp.163-170
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    • 2009
  • This study was conducted to obtain the gelatin fraction with a high anti oxidative activity from Alaska pollock surimi by-products using a two-step enzymatic hydrolysis and ultrafiltration. Among gelatin hydrolysates from refiner discharge of Alaska Pollock surimi, the highest antioxidative activity (81.5%) resulted from gelatin hydrolysate sequentially treated with Pronase E and Flavourzyme each for 2 hr. However, no difference was seen in the anti oxidative activity of the second hydrolysate (Pronase E-/Flavourzyme-treated hydrolysate) when compared to the permeate fractionated through a 10-kDa membrane. The results suggest that the Pronase E-/Flavourzyme-treated hydrolysate from refiner discharge gelatin of Alaska pollock surimi can be used as a supplementary raw material for improving health functionality.

Directions for Eco-friendly Utilization and Industrialization of Fishery By-products (수산부산물의 발생·처리 실태 및 산업화 방향)

  • Kim, Dae-Young;Lee, Jung-Sam
    • Journal of Fisheries and Marine Sciences Education
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    • v.27 no.2
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    • pp.566-575
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    • 2015
  • The study aims to identify the generation and treatment of fishery by-products in Korea and suggests future directions and strategies for their eco-friendly utilization and industrialization. First, the study focuses on the identification of the generation and their treatment in Korea since merely few study were conducted and they did not provide enough information regarding the overall generation and treatment at the national level. According to the estimation, Korea generates 800 thousand to 1,200 thousand tones of fishery by-product every year. The fishery by-products generated at large seafood markets and processing facilities are used or processed as fish meal and feed, but those generated from households and small seafood restaurants are currently treated as food waste. In addition, inadequately treated fishery by-products cause various problems such as spoiling urban landscape, creating odor and incubating pest. After identifying the generation and treatment of fishery by-products, the study suggests directions for the formulation of infrastructure for transition into resource circulation society, minimization of dumped waste and their eco-friendly recycling as resources, diversification of recycled goods and development into a high-value added industry. Finally, the study suggests detailed strategies for the directions such as establishment of legal and institutional foundation, separation of fishery by-products from wastes, development of technology tailored for commercialization, introduction of pilot projects for industrialization and cultivation of social enterprises.