This study were conducted to estimate the values of the heavy metal in the fresh water fish and shellfish collected from fish market. The levels of the heavy metal were determined in a total of 319 samples of 11 species of the fresh water fish and 14 species of the shellfish by mercury analyzer and atomic absorption spectrophotometer. The results of this study were summerized as follows; The average contents of the heavy metal in the fresh water fish were Pb 0.075, Hg 0.053, Cd 0.002, Cr 0.135, Fe 8.695, Mn 1.078, Zn 9.491, Cu 0.548 mg/ kg. The average contents of the heavy metal in the shellfish were Pb 0.059, Hg 0.007, Cd 0.146, Cr 0.147, Fe 40.808, Mn 7.738, Zn 13.943, Cu 2.731 mg/kg. Being compared the average contents of the heavy metal of the fresh water fish with those of shellfish, the average contents of Cd, Fe, Mn, Cu in the shellfish were significantly higher than in the fresh water fish(P$lt;0.001). Depending on the sampling areas, the average contents of the heavy metal were different by districts. The contents of the heavy metal were changed with the seasons(P$lt;0.05).

본 연구는 싱싱회를 , , 에서 15일 동안 보관하면서 3일 간격으로 pH, 총균수, 화학적 선도, 조직감, 관능평가를 살펴보고자 하였다. pH는 저장 직전 각각 6.25이였으며 냉장저장 시 시간이 경과할수록 점차 증가하였다. 냉동보관에서는 6일째까지 pH의 변화가 거의 없었고 저장 12일째에는 에서 6.48, 에서 6.55로 다소 증가하였다. 총균수는 냉장저장은 3일째 이후부터 이상 증가하였고, 냉동저장은 경과시간, 저장온도에 상관 없이 평