• 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.

• 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.

• 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.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.50 no.4
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• pp.335-342
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• 2017

Oysters Crassostrea gigas are a globally popular shellfish for human consumption. As filter-feeding bivalve mollusks, oysters may harbor many microorganisms and chemicals that could pose potential human health risks. The objective of this study was to investigate the suitability of cultured oysters for raw consumption or use in seafood products by measuring concentrations of harmful microorganisms and chemicals in their flesh. Microbial concentrations in cultured oysters were found to be: $1.0{\times}10^2-6.0{\times}10^4CFU/g$ (viable cell counts), not detected $(ND)-5.4{\times}10^3CFU/g$ (coliform bacteria), $ND-1.3{\times}10^2CFU/g$ (E. coli), and $ND-4.6{\times}10^3CFU/g$ (Vibrio parahaemolyticus). Other pathogenic bacteria, including Enterohemorrhagic E. coli (EHEC), Listeria monocytogenes, Staphylococcus aureus, and Salmonella spp., were not detected in any samples. Heavy metal concentrations of cultured oysters were ND-0.239 mg/kg (total mercury), ND-1.091 mg/kg (lead), ND-0.968 mg/kg (cadmium). The concentrations of benzo(a)pyrene ranged from $0.280-0.880{\mu}g/kg$. Paralytic shellfish poison ranged from ND-0.58 mg/kg, while diarrhetic shellfish poison was not detected. No radioactivity was detected. These results suggest that oysters intended for raw consumption or use in seafood products should be subjected to chemical and biological controls.

• 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.

• Journal of the Korean Society of Food Culture
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• v.37 no.1
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• pp.26-38
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• 2022

This study used the big data method to analyze the chronological frequency of seafood appearance and variety mentioned by the veritable records of the Joseon dynasty. The findings will be used as a basis for Joseon Period's food cultural research. The web-crawling method was used to digitally scrap from the veritable records of the Joseon dynasty of Joseon's first to the twenty-seventh king. A total of 9,536 cases indicated the appearance of seafood out of the 384,582 articles. Seafood were termed "seafood" as a collective noun 107 times (1.12%), 27 types of fish 8,372 times (87.79%), 3 types of mollusca (1.28%), 18 types of shellfish 213 times (2.23%), 6 types of crustacean 188 times (1.97%), 9 types of seaweed 534 times (5.60%). Fish appeared most frequently out of all the recorded seafood. Sea fish appeared more frequently than the freshwater fish. Kings that showed the most Strong Interest Inventory (SII) were: Sungjong from the 15^thcentury, Sehjo from the 15^th, Youngjo from the 18^th, Sehjong from the 15^th, and Jungjo from the 18^th respectively. Kings of Chosen were most interested in seafood in the 15^th and 18^th centuries.

• 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.

• 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.

• 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.

• Journal of Marine Bioscience and Biotechnology
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• v.15 no.2
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• pp.67-81
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• 2023

This study examines a business survey on the utilization of fishery by-products with the aim to assess the feasibility of incorporating these by-products into various industries. The research involved surveying 312 biocompanies across the country and conducting an empirical analysis based on the collected data. South Korea, a leading seafood-producing country with a developed seafood processing industry, provides conditions necessary to utilize seafood by-products as raw materials for the marine bioindustry. Among the surveyed biocompanies, 38.5% expressed their intention to engage in industrial activities involving the use of fishery by-products in the future, indicating a significant level of interest within the bioindustry in utilizing marine and fishery by-products. Companies showed interest in diverse materials, such as scales, fish bones, skin, and kelp holdfast beyond those currently defined under the Fisheries By-products Recycling Promotion Act (officially unnamed, 2021). This suggests a need for improvements in the regulatory framework to accommodate these diverse biomaterials. Furthermore, we propose enhancing the efficiency of fishery by-product utilization by focusing on regional specialization in marine bioindustry. This involves utilizing existing legal framework for upcycling fishery by-products and fostering a regionally specialized marine bioindustry.