본 연구는 일본의 수산물 수급 구조와 소비 행태의 변화를 분석하고, 일본 시장에서 한국산 수산물의 위상을 검토하여 향후 대일 수산물 수출의 전개 방향을 제시하였다. 일본은 한때 세계 최대의 수산물 수입국이었으나, 고령화, 어업 생산기반 약화, 육류 소비 확대 등으로 수산물 생산과 소비가 지속적으로 감소하고 있다. 그럼에도 불구하고 일본은 여전히 세계 3위의 수산물 수입국으로서 한국의 주요 수출시장으로 중요한 위치를 차지하고 있다. 한국산 수산물은 지리적 인접성, 물류 효율성, 품질 경쟁력 등을 기반으로 다랑어, 넙치, 전복, 굴, 김 등 다양한 품목에서 경쟁우위를 보유하고 있다. 그러나 일본 시장 축소, 위생 및 안전성 문제, 중국과 대만 등 경쟁국과의 경쟁 심화 등은 구조적 과제로 작용한다. 이에 따라 한국은 품목 다양화, 품질·위생 관리 강화, 고부가가치 가공 및 브랜드화, 정부·업계 협력체계 구축 등을 통해 질적 전환과 지속 가능한 수출 기반을 마련할 필요가 있다.

본 연구는 우리나라 수산물 수출기업의 디지털 수출 현황과 저해 요인을 분석하고, 온라인 수출 참여 및 디지털 기술 투자 의향을 살펴보았다. 이를 위해 1,249개 기업을 대상으로 설문조사를 실시하였으며, 그중 104부의 유효 응답을 확보하였다. 설문은 온라인 수출 참여 여부, 디지털 기술 활용 현황, 향후 참여 및 투자 계획에 초점을 맞추었다. 응답 기업 중 온라인 수출에 참여하고 있는 비율은 23.1%에 불과했으며, 주로 조미김, 참치통조림 등 상온 보관이 가능한 수산가공품에 국한되어 있었다. 참여 기업과 미참여 기업 모두에서 공통적으로 지적된 주요 장애 요인은 플랫폼 활용 지식 및 정보 부족, 물류·마케팅 비용 부담 등으로, 이는 소규모 기업의 구조적 한계를 반영한다. 디지털 기술 활용률은 수출 단계 전반에서 평균 26.3%에 불과했으며, 비참여 기업의 활용 수준은 현저히 낮았다. 디지털 기술 활용 난이도 인식은 5점 만점에 평균 3.5점이었으며, 수출 확대에 대한 유용성 인식은 2.9점으로 비교적 낮았다. 회귀분석 결과, 대도시 소재 기업은 온라인 수출에 참여할 가능성이 더 높았으며, B2B 거래 비중이 높을수록 현재 참여와 향후 참여 의향 모두 낮아지는 경향이 나타났다. 또한 CEO의 연령이 높을수록 온라인 수출 도입 의향이 낮았으며, 학력이 높고 디지털 수출에 대한 인식이 긍정적인 경우 투자 의향이 더 컸다. 이러한 결과는 정보·비용 장벽 완화를 위한 단계적 지원, 경영진과 실무자 대상 디지털 역량 강화, B2B 지향형 디지털 플랫폼, 신선 수산물의 콜드체인 인프라 확충, 온라인 마케팅 지원 확대의 필요성을 시사한다.

This study analyzed the export determinants necessary for establishing Korean seafood export strategies to ASEAN. According to the results of the analysis, the real GDP magnitude of the export target country and the previous seafood export volume were found to have a greater influence than the real exchange rate in the Korean seafood exports to ASEAN. Therefore, in order to expand Korean seafood exports, it is necessary to first select major export target countries based on real GDP, which represents the market size. In terms of market size, Indonesia is the most superior country among ASEAN countries. Among ASEAN countries, the second and third largest market sizes are Thailand and Singapore, and the countries with similar market sizes are the Philippines, Vietnam, and Malaysia. Therefore, in order to expand Korean seafood exports to ASEAN, it is necessary to establish an export strategy centered on these top six countries. The real exchange rate, which is a price factor, was found to be a significant export determinant only in three ASEAN countries: Indonesia, the Philippines, and Singapore. Although the real exchange rate is a significant determinant influencing Korean seafood exports to ASEAN, its influence is not as general as real GDP. Therefore, it is necessary to additionally consider the real exchange rate only when establishing seafood export strategies for these three countries.

Jeotgal is a salty and fermented traditional Korean fish sauce. Unlike most other previous studies that investigated samples purchased from retail markets, this study focused on samples of jeotgal with traceable history to Yeonggwang, a timehonored fishing village in Korea. Three jeotgal samples, which were made from small yellow croakers, largehead hairtail, and miscellaneous fish, were selected based on information obtained from interviews with local craftsmen and literature reviews. Bacterial community profiles of the three jeotgal samples were investigated to identify indicator (and potentially core) bacteria for jeotgal ripening. The 16S rRNA gene-based metagenomic analysis revealed that the dominant phyla and classes, (Gammaproteobacteria, Betaproteobacteria, Bacilli, and Clostridia) of the three different jeotgal were identical, albeit with different composition ratios. Diversification was evident beginning at the order level. Interestingly, each dominant order was mainly comprised of single members even at the genus level. The dominant genera included Halomonas, Tetragenococcus, Halanaerobium, Pseudomonas, Massilia, and Lentibacillus. This observed genus-level heterogeneity suggests that there are diverse bacterial signatures in jeotgal and that these can be used as indicators for jeotgal ripening and/or as starters to increase its sensory quality and functionality.

The purpose of this study was to investigate attitude and behavior of eating and purchasing seafood in relation to eating pattern at the household level among Korean housewives. Analysis data from 676 housewives in Korea were collected with self-administered questionnaires. The results were as follows: Seventy-three % of the respondents answered that they liked seafood dishes for their taste, good nutrition and health benefit in order, but 3.2% disliked seafoods because of their bad smell, cooking difficulties and high prices. In comparison with the meat dishes, seafoods were considered superior to meat in nutritional value(49.9%), health aspect(46.4%) and taste(42.4%) but seafood stuffs were evaluated inferior to meat in the aspects of preparation process(43.9%), sanitational problems(40.4%) and higher price(35.2%). The favorite fish cooking methods of housewives turned out to be grilling, stewing, eating as raw fish, braising and frying in order. The 74.7% of respondents evaluated that their family preferred seafood dishes, but 37.2% of the subjects prepared seafood dishes 1-2 times a week followed by 3-4 times a week(24.0%), 2-3 times a month(19.6%), once a month(7.4%) and more than once a day(5.3%). The frequency rate of seafood preparation showed significant differences according to the monthly income of the household(p<0.05), the higher the income, the higher the frequency rate. As for the difficulties in preparing seafood dishes, cumbersome processes before cooking(45.4%), high price(10.4%) and sanitational problems of distribution(9.9%) were indicated showing significant differences among the age groups of the subjects(p<0.01). These findings revealed that younger generation housewife group is the major target in promoting seafood consumption at household level. We suggest to develop convenient sale packages and continuing education programs with information about easy handling and preparation of seafoods for the promotion of home cooking.

본 연구는 전복내장을 이용하여 젓갈을 제조과정 중 이 화학적 변화와 제조된 젓갈의 품질특성에 대하여 조사하였다. 전복내장의 영양학적 성분을 분석한 결과 탄수화물, 단백질 및 미네랄이 풍부하여 젓갈발효에 우수한 성분특성을 갖고 있었다. 젓갈 발효중 pH는 경시적으로 감소하는 경향을 보였으며 염도가 pH 변화에 영향을 미치지 않았다. 휘발성염기질소함량은 발효중 염농도에 따라 현저한 영향을 받았으며 고염발효의 경우 저염발효에 비하여 휘발성염기질소 함량이 현저하게 낮음을 알 수 있었다. 아미노태질소 함량은 발효중 꾸준히 증가하는 경향을 보였으며, 염농도가 낮을수록 높은 값을 보였으나 염농도에 따른 변화는 크지 않음을 알 수 있었다. 발효과정중 protease 활성 변화를 측정한 결과 고염에서 활성이 떨어지는 경향을 보였으며 발효 30 일경 최고 활성을 보였다. 전복내장과 발효 전복내장젓갈의 유리아미노산 함량을 분석한 결과 젓갈 중 7종의 아미노산이 내장에 비하여 낮게 나타났으며 26 종의 아미노산이 높게 나타났다. 전복내장 젓갈의 총유리아미노산 함량은 62.75 mg/g 으로 전복내장 30.37 mg/g에 비하여 약 2배 증가하였다. 관능평가 결과 색과 종합기호도에서 우수하였으며 상품화를 위해서는 맛과 향의 개선이 필요한 것으로 판단되었다. 전복내장젓갈에 대한 최초의 연구논문으로 향 후 타 연구에 기초자료를 제공할 수 있을 것으로 생각된다.

Contents of ginsenosides 7 subordinations of two-year ginseng (fresh ginseng) is 1.27% and three-year ginseng is 2.09%, so the three-year ginseng root increased 64.9% compared to the two-year root. Compared with the comparison group, ginsenosides component content of KEM+SAF-applied group increased 24% in case of the two-year root and 20% in case of the three-year root. In vitamin C content, two-year root showed 59.4% higher and three-year root showed 37.7% higher in KEM+SAF applied group compared with the comparison group. In case of vitamin E, the two-year root indicated 5.6% higher and three-year root indicated 1.5% higher in KEM+SAF applied group compared with the comparison group, but there is no significant difference. In phytosterol three components (campesterol, stigmasterol, sitosterol), two-year root showed 25.3, 3.6, 14.1% higher for each, and three-year root showed 23.6, 6.8, 12.9% higher in KEM+SAF applied group and 14.4% was higher on average. In DPPH, two-year root indicated 34.4% higher and three-year root indicated 42.4% higher in KEM+SAF applied group compared to the comparison group. To sum up the results, KEM+SAF applied group showed ①22% ginsenosides components content, ②48.6% vitamin C content, ③3.6% vitamin E content, ④14.4% phytosterol content, ⑤38.4% DPPH higher averagely compared to the comparison group.

This study was carried out to investigate the effect of KEM and SAF appication on contents change of fatty acids and organic acid of perilla(Perilla Frutescens Britton). Contenst of squalene in perilla leaves on control and KEM/SAF treated were 3.39 mg and 4.22 mg, respectively. Therefore the squalene quantity of KEM/SAF treated leaves was 24.2% more than that of control. A total 6 fatty acids in perilla leaves were analyzed in this study. Percentage of the saturated and unsaturated fatty acid in perilla leaves were 20 and 80%, respectively. Contents of phytosterols in perilla leaf such as campesterol and sitosterol were 2.0 and 20.0 mg, respectively. Therefore sitosterol content was 10 fold more than that of campesterol. The KEM/SAF application on perilla leaf was effective on the change of squalene or phytosterol contents. However effect of that was negligible on the change of fatty acid content.

This study was carried out to compare and analyze the effect of Korean effective microorganism(KEM) and seafood amino acid fertilizer(SAF) application on apple on functional substances of fruit. Vitamin C in fruit of control and KEM/SAF treated were 29.3 and, 39.8 ㎎, respectively. Also active oxygen scavenging ability of those treatments measured with DPPH method were 40.6 and 54.1%, respectively. Vitamin E contents of those treatments were 2.51 and 2.50 ㎎, respectively. Sitosterol, a phytosterol, contents of those treatments were 4.79 and 5.41 ㎎, respectively. Proportion of sugars, fructose, glucose, and sucrose in the fruit of control were 36.1, 15.3 and 17.8%, respectively. Those of the fruit of KEM/SAF treated were 45.9, 13.2 and 18.8%, respectively. Malic acid contents of control and KEM/SAF treated fruits were 53.7 and 43.8%, respectively.