본 연구는 국내외 해양유래 발효산물 시료로부터 분리한 호염성 미생물들의 다양성 및 특성에 관하여 조사하였다. 호염성 미생물의 순수 분리를 위하여 marine agar 배지를 사용하였으며 25, 37, 50oC에서 호기적으로 배양하였다. 순수 분리 후, 86균주를 분리하였으며 16S rRNA 염기서열 분석 결과를 바탕으로 계통학적 분석을 실시한 결과, 3문, 7과, 9속, 24종으로 구성되어 있는 것을 확인하였다. 특히 Firmicutes문 Bacilli강은 84.9%의 분포를 나타내었으며 4과, 6속, 19종으로 Bacillaceae, Planococcaceae, Staphylococcaceae와 Enterococcaceae로 분포하는 것을 확인하였다. 그리고 분리한 균주들이 amylase, lipase, cellulase, protease 같은 산업적으로 유용한 효소를 생산하는지 확인하기 위하여 효소 활성 평가를 실시하였으며, 55 균주가 최소 한 종류 이상의 효소 활성을 가지고 있는 것을 확인하였다. 또한 옥신 생산능을 가지는 균주도 2 균주가 확인되었으며 이는 본 연구를 통하여 분리한 미생물들의 산업적 활용 가능성을 나타내었다. 그러므로 이번 연구는 국내 유전자원 확보 및 시료의 호염성 미생물의 다양성과 특성에 관한 과학적 지식 확장에 도움이 될 것으로 생각된다.

본 연구에서는 민어과 수산물의 표준시료 DNA 염기서열을 분석한 후 DNA barcode 염기서열을 확정하고 검증한 후 시중 유통 중인 민어과 수산가공식품의 위변조 현황을 조사하였다. 표준시료의 미토콘드리아 cytochrome coxidase subunit I유전자를 증폭한 후 증폭된 PCR 산물의 염기서열을 분석하였다. 분석결과 종 판별에 특이적인 655 bp를 선정하여 DNA barcode 염기서열로 하였다. DNA barcode information과 primer set을 이용한 진위판별 정확성을 확인한 결과 PCR 증폭은 모두 확인되었다. NCBI에 등록된 각각 어류의 유전자 염기서열과 비교하였을 때 참조기 100%, 부세 100%, 보구치 100%, 민어 100%의 상동성을 나타내어 실험에 사용된 DNA barcode information 과 primer set의 정확성을 확인하였다. DNA barcode 시험 법을 이용해 시중 유통되는 민어과 수산가공품 32건에 대 해 조사한 결과 위변조 사례는 나타나지 않았다. 그러나 식품공전에 등재된 보구치 대신 백조기라는 일반명이 사용되고 있어 소비자에게 혼란을 야기하고 있었다. 따라서 수산가공품 원재료 표시에 일반명과 더불어 표준명 또는 학명을 표시하여야 할 것으로 판단되었다.

본 연구에서는 제외국 관리 해양생물독소인 YTXs의 원 인조류, 독화생물, 국내·외 관리현황 및 분석법에 대해 리뷰하였다. 현재까지 YTXs에 의한 국내 수산물 오염이 보고된 사례는 없지만 기후변화로 인한 국내 연안 해역의 아열대화로 독성조류의 국내 유입 가능성이 있을 뿐 아니라 외국의 경우 YTXs에 의한 오염이 빈번하게 발생하고 있기 때문에 해당 국가로부터 수입되는 수산물의 경우 잠재적인 오염가능성이 있어 이에 대한 선제적 대응이 필요하다. YTXs는 와편모조류인 Protecratium reticulatum, Gonyaulax polygramma, Gonyaulax spinifera과 Lingulodinium polyedrum에 의해 생성되는 것으로 알려져 있으며, 이들은 국내 연안에도 출현한다. 현재 패류 내 YTXs는 메탄올 추출, SPE 카트리지 정제 후 LC-MS/MS를 이용하여 분석하고 있다. YTXs, pectenotoxins, azaspiracids와 같은 지용성 패독은 추출 및 정제 등의 전처리 과정이 유사하여 동시 분석이 가능할 것으로 보이며, 이에 대한 분석법 최적화가 필요하다. 향후 국내 해역의 YTXs의 원인조류 출현 및 국내 유통(국내산 및 수입산) 수산물의 오염에 대한 지속적인 모니터링이 필요하다.

The purpose of this study was to determine the contents of water-soluble vitamins B1 (thiamine), B2 (riboflavin), B3 (niacin) and B12 (cyanocobalamin) in seafood-based dishes by using the high-performance liquid chromatography with the ultra violet and fluorescence detector. The vitamin B1, B2, B3 and B12 contents were analyzed in 29 seafood-based dishes. The method validation was performed on the method to determine the linearity, accuracy, limits of quantification, limits of detection and precision for vitamin B1, B2, B3 and B12. An excellent linearity range (R2=0.999~1.000) in the calibration curve for the water-soluble vitamins was observed. All analytical methods for the water-soluble vitamins showed the acceptable accuracy (89.4~119.7% recovery) and the precision (0.6~4.8% repeatability and 1.0~4.2% reproducibility). The highest content of vitamin B1 was 2.646 mg/100 g in the kkongchi-jorim, and the highest contents of vitamin B2, B3 and B12 were 0.370 mg/100 g, 10.971 mg/100 g, and 17.193 μg/100 g, respectively, in the kkongchi-gui. Our results provide reliable data on the contents of the water-soluble vitamins of seafood-based dishes in Korea.

본 논문은 수산물에 사용되는 식용 코팅의 다양한 천연 성분에 대한 소재 및 특성에 대하여 조사하였으며, 화학적 항균 물질 및 항산화제와 물리적 살균 기술을 병합한 허들 기술(hurdle technology)에 대하여 서술하였다. 다양 한 원인으로 인한 식중독 사고가 빈번히 발생하고 있으며 주된 원인은 오염된 식품의 섭취와 관련이 있다. 특히, 식품 중에서도 수산물은 수분함량이 많고 미생물에 오염되기 쉽기 때문에 저장 기한이 짧다. 이에 대한 해결방안으 로 여러 가지 대안들이 적용되고 있는데, 가식성을 가지 고 독성이 없는 장점을 가진 식용 코팅이 주목을 받고 있다. 식용 코팅은 미생물의 성장을 억제하고 수분 손실을 지연시킴으로써 수산물의 품질을 유지할 수가 있다. 또한 항균 물질 및 항산화제를 첨가하거나 물리적인 살균 기술과도 병합할 수 있다. 하지만 식용 코팅과의 병합 처리 기술이 소수 보고되고 있어 다양한 허들 기술에 대한 연구가 필요하다.

2018년 말 우리나라는 총 52개의 국가와 15개의 FTA(자유무역협정)을 발효 중에 있다. 이러한 FTA의 협정관세를 적용 받기 위해서는 양허 대상 품목이어야 하며, 원산지규정을 준수하여 원산지상품으로 인정받는 것이 선행되어야 한다. 수산물은 그 생산에 있어 크게 영역 내 생산(영해 어업)과 영역 밖 생산(공해 어업)으로 나뉘며, 국제법에 근거하여 원산지가 정해지고, 이에 따라 교역된다. FTA에서도 이를 반영하여 협정문에 수산물의 원산지규정을 정하고 있다. 다양한 FTA의 활용과정에서 협정문의 원산지규정에 대한 개념과 내용을 실무에 적용할 경우 수산업자들은 원산지규정의 적용에 어려움을 호소하고 있다. 본 논문에서는 수산물 원산지판정과 FTA 원산지규정을 검토, 고찰 하고 각 협정별로 비교 분석 하였다. 기본적으로 수산물은 영해 생산인 경우 연안국주의, 공해 생산은 기국주의를 적용한다. 하지만 각 FTA별로 공해 어업의 원산지판정에 대한 규정과 인정 범위를 상이하게 두고 있다. 공해 생산의 원산지판정의 핵심은 기국주의의 인정 범위이며, FTA에서는 각 협정의 원산지규정에서 정하는 선박의 등록과 소유 및 기국의 요건을 따라야 한다. 한-EU FTA와 한-터키 FTA에서는 기국 및 선박의 역내 등록 및 역내 당사자의 소유를 요구하고 있으며, 한-EFTA FTA는 기국만을 요구한다. 그 외 협정에서는 선박이 당사국에 등록 되어야 하며, 기국을 요구하고 있다. 또한 수산물은 완전생산품이 대부분이기 때문에 완전생산기준의 근거가 되는 영역 내 생산과 영역 밖 생산 및 양식 생산의 치어 규정이 상이하다. 따라서 원산지규정을 명확히 이해하고 이를 활용한 대응 전략 마련이 필요하다.

The purpose of this paper is to analyze the difference of seafood dining consumer behavior by demographic characteristics (age, gender). This research surveyed 251 people in Busan, Korea. t-test, one-way ANOVA, and MDS were used to identify the difference of consumer behavior by demographics. The result of the research revealed the difference between demographic characteristics and seafood dining consumption. 20’s showed to accept the trendy dining culture represented by salmon, sushi and shrimp, and 30’s also have similar tendency. 40’s have higher spending tendency to seafood dining like tuna restaurants. 50’s and 60’s showed conservative consumption propensity represented by grilled fish, braised fish and raw fish restaurants. In gender analysis, male have higher frequency than female about grilled eel. In the future, the seafood dining market would be reorganized with the expansion of sushi, salmon and shrimp dishes, which can be classified as a new dining market. In this research, we suggested fisheries supply and production strategies according to age and gender.

This study categorized Korean seafood diners according to their lifestyle attributes of seafood consumption. This categorization facilitated to set more detailed marketing strategies to each consumer groups so it can lead to promote seafood dining industry in Korea. For this study, a survey was conducted from September 10 to October 9, 2017 in the form of self-completed surveys from seafood restaurant diners living in Busan, Korea. A total of 251 questionnaires were collected and used for data analysis. The results were as follows. There were eight attributes of lifestyle which Korean seafood diners have had such as ‘rationality’, ‘freshness’, ‘taste’, ‘health’, ‘ambiance’, ‘the latest trend of seafood dining’, ‘scarcity’ and ‘familiarity’. The largest number of respondents(154 out of 251, 61.4%) responded that they considered ‘rationality’ important when choosing their seafood restaurants among the eight attributes. ‘freshness(135 out of 251, 53.8%)’ was followed. ‘the latest trend of seafood dining’ and ‘familiarity’ were the ones that the smallest number of respondents(61.4, 10.8%) considered those as significant attributes for their seafood restaurants selection.

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.

The aims of this study is to analyze the purchasing behavior of customers purchasing seafood using internet shopping mall based on the sales data of Suhyup Shopping Mall in 2016. The research shows three facts. First, 46.1% of those customers marine products in Suhyup Shopping Mall are purchasing less than 2 times a year and 62.7% of them are purchasing less than 5 times a year. Seconds, The amount of purchases of marine products using Suhyup Shopping Mall is very small. The proportion of purchasers with less than ￦100,000 per year is 48.5%, and the proportion of customers with annual purchases of less than ￦300,000 is 68.2%. Last, Relatively strong items were found by region and age. Abortion was a relatively strong item in the 20s, and In the 30s, the aquatic product set was a relatively strong item. In the 60s are seashells / scallops / shellfish and other fish, 70s are dried yellow croaker, abalone, tile fish and other fish. In the 60s and 70s, the other fishes showed strong relative strengths in terms of quantity and amount. But There were no relatively strong items due to regional differences according to the metropolitan area and nonmetropolitan area.

Changes in marketing environment have made it feasible for functions and roles of marketing subjects who participated in marketing routes to be changed. However, there has not been a study to prove it or to deal with newly required functions. Hereupon, this study has specifically investigated and analyzed marketing functions and performance on marketing associates for seafood in Busan in order to identify how marketing functions influenced on marketing performance. Marketing function might differently influence on the performance depending on the difference of business type. Results of verifying the hypothesis are as follows. As for variables that influenced on wholesaler groups, marketing, product development+investment, information-sharing, and trade functions turned out to be influential. Among wholesaler groups, marketing, sorting, collection, market frontier+product development, integral distribution, information-sharing, and finance functions turned out to be influential. In addition to these basic results, another difference industries, restrictive range of activities, the differences in handling goods, such as by correspondence of the results to changes in the distribution environment, from the results of the present study it is possible to guess.

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.

The purpose of this research paper is to segment seafood market and find the factor and process that divide the segment market. Cluster analysis and in-depth interview was performed to identify meaningful segment market. The result of the research found three segment market such as seafood integration familiarity group, domestic seafood familiarity group, seafood unfamiliarity group. Seafood integration familiarity group is active consumer that consume both domestic and imported seafood at home. This group have high preference and familiarity about seafood. Seafood familiarity group purchase imported seafood for the reason that imported seafood is cheaper than domestic seafood and have similar quality level. Domestic seafood familiarity group consume mostly domestic seafood and not purchase imported seafood for the reason that imported seafood have low quality and safety. This group have high preference and familiarity about seafood. Seafood unfamiliarity group is low preference group about seafood and seldom eat at home. This study found that the main factor that divide segment market is seafood familiarity that formed by experiencing seafood in youth and seafood familiarity is main factor that determine consumption degree of seafood at home.