In the post-COVID-19, the food industry is rapidly reshaping its market structure toward online distribution. Rapid delivery system driven by large distribution platforms has ushered in an era of online distribution of fresh seafood that was previously limited. This study surveyed 1,000 consumers nationwide to determine their online seafood purchasing behaviors. The research methodology used factor analysis of consumer lifestyle and Heckman’s ordered probit sample-selection model. The main results of the analysis are as follows. First, quality, freshness, selling price, product reviews from other buyers, and convenience are particularly important considerations when consumers purchase seafood from online shopping. Second, online retailers and the government must prepare measures to expand seafood consumption by considering household characteristics and consumer lifestyles. Third, it was analyzed that consumers trust the quality and safety of seafood distributed online platforms. It is not possible to provide purchase incentives to consumers who consider value consumption important, so improvement measures are needed. The results of this study are expected to provide implications on consumer preferences to online platforms, seafood companies, and producers, and can be used to establish future marketing strategies.

This study explores strategies to expand Korea's top 10 seafood export in the oversea market, with a specific focus on the impact of export concentration. For certain seafood items such as laver, crab, and mackerel, characterized by low export concentration, adopting a focused export expansion strategy is more effective. Conversely, highly concentrated seafood items such as toothfish, cod, pollack, and abalone face high risks in export performance due to their heavy reliance on a small number of key export countries. To ensure export stability, it is advisable to implement a diversified export expansion strategy for these highly concentrated seafood items. In the case of medium-concentration seafood items like tuna, oyster, and flounder, the decision between a concentrated or diversified strategy should be based on their specific export situations. Tailoring strategies to the distinctive market characteristics of each seafood item enables exporters to effectively increase oversea market share, promoting stability and sustained growth in export performance.

본 연구는 국내 유통 조미건어포 27건 중 프로피온산, 안 식향산, 소브산 함량을 분석하였다. 식품의약품안전처 식 품공전의 분석 방법으로 GC-FID를 이용하여 프로피온산 을 분석하였고 HPLC-DAD를 이용하여 안식향산과 소브 산을 분석하였다. 그 결과 총 27건 중 프로피온산은 16건 (검출률 59%), 안식향산은 불검출, 소브산은 7건(검출률 26%)이 검출되었다. 조미건어포에서 프로피온산은 ND- 125.10 mg/kg의 농도로 검출이 되었으며 이는 미생물 최 소저해농도 이하의 수치로 보존 효과를 나타낼 수 없는 농도로 보여 의도적으로 첨가되지는 않았을 것으로 사료 된다. 또한, 소브산의 경우 소르빈산 칼륨이 표기된 시료 에서만 검출되었으며 표기된 시료 8건 중 7건에서만 검출 이 되었다. 소브산 검출 시료의 경우 658.18 mg/kg의 농도 까지 검출이 되었으며, 이는 그 사용 기준에 적합한 수치 였다. 본 연구는 향후 조미건어포에 대한 안전 관리를 위 한 기초자료로 사용될 수 있을 것으로 사료된다.

본 연구는 패류 독소 중 기억상실성 독성을 유발하는 domoic acid의 분석법 개선, 검증 및 분석적용성을 살펴보 았다. SAX 카트리지 정제, 검체 및 추출용매 양의 변경 과 더불어 이동상을 용매구매 조건으로 변경시킨 분석법 은 지중해담치, 홍게 그리고 멸치의 세 가지 매트릭스를 대상으로 세 농도에 대하여 식품공전법과 비교하여 유효 성을 검증하였다. 그 결과 변경된 분석법은 LOD 0.02-0.03 mg/kg, LOQ 0.05-0.09 mg/kg, 일내 및 일간 정확도 86.2- 100.4%와 일내 및 일간 정밀도 0.2-4.0%로 CODEX가이 드라인을 만족하는 우수한 분석능을 나타내었다. 특히 변 경된 시험법에서는 domoic acid와 유사한 머무름 시간을 갖는 방해물질이 검출되지 않아 위양성 결과를 방지할 수 있을 것으로 생각된다. 더 나아가 본 분석법이 국내 유통 중인 수산물을 대상으로 적용될 수 있는지 확인하고자 식 품공전의 기억상실성 패독 분석법과 함께 수산물에 적용 하여 분석하였다. 그 결과 5종의 수산물 87건 중 공전시 험법으로 분석했을 때 domoic acid가 검출된 시료는 없었 으나 변경된 분석법을 통하여 멸치 1건에 대하여 0.14 mg/ kg의 domoic acid이 미량 검출되었다. 따라서 본 연구에 서 확립된 분석법은 수산물 중 domoic acid 분석에 활용 이 가능할 것으로 보인다.

본 연구에서는 수산물 시료 중 Salmonella spp. 검출을 위해 단시간의 전배양(2시간 이내)과 탈염과정을 포함한 DNA 추출법을 사용하여 분자생물학적 검출을 위한 수산 물 전처리 방법에 대해 연구하였다. 배양 시간에 따른 증 균 효율을 탐색하기 위해 100, 101 및 102 CFU/mL농도 의 Salmonella spp. 5종을 NB 0.5에 접종하여 증균 전, 1시간 및 2시간 동안의 증균 효율을 비교하였다. 그 결 과, 2시간 동안 모든 농도에서 약 1 log CFU/mL가 증균 되어 초기 농도와 유의적인 차이가 나타났다. 또한 지역 별 패류시료에 S. Typhimurium을 인위적으로 감염시킨 뒤 DNA를 추출하여 염농도를 측정한 결과, 모든 시료의 염농도가 0%로 DNA 추출과 동시에 탈염이 이루어진 것 을 확인하였다. 이후 추출한 DNA를 사용하여 PCR을 수 행한 결과 모든 시료에서 S. Typhimurium의 특이적 양성 밴드가 확인되었다. 다음으로 수산물 시료 중 Salmonella spp. 검출을 위한 증균 과정과 탈염을 포함한 DNA 추출 방법의 검증을 위해 멸균 홍합시료 및 비멸균 홍합시료 에 Salmonella spp. 5종을 인공적으로 약 100, 101, 102 CFU/g의 농도로 오염시켜 전배양과 DNA를 추출하여 PCR로 특이적 증폭 밴드의 여부를 확인한 결과, 모든 농 도의 Salmonella spp. 5종에서 특이적 밴드가 확인되었다 . 결과적으로 본 연구에서 제시한 전배양 및 DNA 추출 방법을 포함한 전처리 방법과 PCR을 사용하여 수산물 시 료에서 10 CFU/g 미만의 Salmonella spp.를 검출하였으 며, 시간과 비용면에서 효율적이며 과정이 복잡하기 않기 때문에 수산물의 처리 현장에 활용될 수 있을 것으로 기 대된다.

This study analyzed the determinants that affect the purchase of ready-to-cook seafood products using the “Consumer Attitude Survey on Processed Foods” from 2018 to 2021. Dietary lifestyle, food awareness and preference survey questions were categorized, and factors affecting the purchase probability of ready-to-cook seafood were identified through a binomial logit model. The main research findings are as follows. First, consumers had higher preference for quality, safety, and new taste factors than health and price factors when purchasing HMR (Home Meal Replacement). Second, through binomial logit model analysis, the probability of purchasing ready-to-cook seafood products was low in the group pursuing taste and economy. On the other hand, the purchase probability was high in the group seeking convenience. Third, the purchase probability of ready-to-cook seafood products was higher in households with two or more persons than in single-person households. These results suggest that differentiated product development and marketing strategies should be needed for each consumer groups in the seafood convenience food market

Considering the Fukushima nuclear accident and the marine discharge plan of contaminated (or treated) water, it is necessary a seafood monitoring system for radioactive material screening. Currently, radioactivity tests in seafood are conducting in Korea. Although current method using a HPGe detector can provide very low uncertainty in determining radioactivity, there is a limitation in that rapid inspection cannot be performed because of a time-consuming pretreatment process as well as long measurement time (typically 10,000 s). To overcome this limitation, we are developing an insitu inspection device, a kind of screening system, which can monitor the radioactivity in seafood in a near real-time basis. In this study, the actual seafood with a check source was measured to verify the reliability of the Monte Carlo simulation model. The detector used in the experiment was a 5-cm-thick polyvinyl toluene (PVT) plastic scintillator with a 0.5-cm-thick lead shield for background reduction. A Cs-137 check source was placed within seafood. The seafood used in the experiment was fishcake, raw oyster, and dried laver, which is the representative seafood of fish, shellfish, and seaweed. These three seafood products of the same size and shape as the manufacturing process were used to predict the performance realistically. We compared the energy spectrum of the Cs-137 check source obtained from measurements and simulations. The region of interest (ROI) around the Compton edge was set to reduce the influence of the background and electronic noise. The results showed that the measured and simulated spectrum were in good agreement.

The purpose of this study is to investigate the distribution of toxin genes and antimicrobial resistance of Vibrio parahaemolyticus isolated from seafood in Gwangju. A total of 335 seafood, including 163 shellfish, 97 fish, and 36 mollusk, were tested in this study. As a result, V. parahaemolyticus was detected in 123 (36.7%) of 335 seafood. The tdh gene was not detected in all strains, while the trh gene was detected in 3 strains (2.4%). According to antimicrobial susceptibility test, 116 strains (94.3%) represent resistance to ampicillin, and 1 strain (0.8%) represents resistance to trimethoprim/sulfametoxazole. However, all strains were sensitive to 9 antimicrobial agents, including amikacin, chloramphenicol, tetracycline, and more. Therefore, the risk of V. parahaemolyticus isolated from seafood in Gwangju is considered low, but continuous monitoring of V. parahaemolyticus in seafood is required.

Mercury and its compounds are globally managed chemicals as risks to the human body and ecosystem. It mainly enters the human body through ingestion of seafood, especially, methylmercury causes serious diseases such as central nervous system (CNS) disorder and renal dysfunction. In this study, total mercury (Hg) and methyl mercury (MeHg) were determined in seafood (16 species, n = 97) commonly consumed in Daejeon, using a gold amalgamation method. The average concentration (Hg/MeHg mean ± S.D. (minimum–maximun) mg/kg) of total Hg and MeHg in the samples was as follows; Fish 0.038 ± 0.058 (0.004 – 0.272) / 0.028 ± 0.047 (N.D. – 0.236), Crustacea 0.023 ± 0.021 (0.003 – 0.078) / 0.016 ± 0.018 (N.D. – 0.055), Mollusks 0.015 ± 0.015 (0.002 – 0.056) / 0.008 ± 0.013 (N.D. – 0.040). The concentration of MeHg in seafood were significantly correlated with total Hg concentration (p<0.001). The species with the highest average concentration of Hg was the Korean rockfish, but there was no sample that exceeded the maximum residual limit. The total %provisional tolerable weekly intake (%PTWI) value of MeHg for all of the samples was 3.76%, compared with the JECFA’s reference value, which indicates that there is almost no health risk from heavy MeHg intake through the consumption of seafood distributed in Daejeon.

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 15thcentury, Sehjo from the 15th, Youngjo from the 18th, Sehjong from the 15th, and Jungjo from the 18th respectively. Kings of Chosen were most interested in seafood in the 15th and 18th centuries.

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.

In this study, the content of water-soluble vitamins such as vitamin B1 (thiamin), B2 (riboflavin), B3 (niacin), B5 (pantothenic acid), B6 (pyridoxine), B7 (biotin), B12 (cyanocobalamin), and C (ascorbic acid) in dishes containing meat and seafood consumed in Korea were determined by high-performance liquid chromatography (HPLC) with ultraviolet and fluorescence detection. All analyses were performed under strict quality control of vitamins B1, B2, B3, B5, B6, B7, B12, and C. The highest content of vitamin B1 was observed in Bugeo-gangjeong (1.373 mg/100 g) and the highest level of vitamin B2 (5.162 mg/100 g) was found in pig liver. Bugeo-gangjeong showed the highest content of vitamin B3 (21.676 mg/100 g), and kkomak-muchim contained considerable amounts (43.310 mg/100 g) of vitamin B5. Vitamin B6 was not detected in most seafood dishes except for yangnyeom myeongran-jeot (0.274 mg/100 g) and was present at low levels or not present at all in meat dishes. The highest content of vitamin B7 was 6.506 μg/100 g in saeu-jeon and kkomak-muchim showed the highest content (21.132 μg/100 g) of vitamin B12. The highest content of vitamin C was in yangnyeom myeongran-jeot (84.508 mg/100 g). In addition, the analysis methods of each water-soluble vitamin were verified. These results showed that seafood-based ingredients in several dishes could be a good source of water-soluble vitamins.

본 연구에서는 DNA barcode 시험법을 이용하여 시중 유통 중인 도미와 옥돔 수산가공식품의 위변조현황을 분석하였다. 참돔 12건, 돌돔 4건, 황돔 7건, 감성돔 2건, 나일틸라피아 7건, 옥돔 6건, 옥두어 8건 총 46건의 시료에 대해 실험을 진행하였다. 생물 종 판별에 주로 이용되는 mitochondrial DNA의 COX I (cytochrome C oxidase subunit I) 유전자 영역을 분석하여 원재료의 종을 판정하였다. NCBI에서 제공하는 BLAST Search 프로그램을 이용하여 분석된 염기서열과 NCBI에 등록된 각각 어류의 유전자 염기서열을 비교하였다. 분석 결과 염기서열 상동 성(identity)이 97% 이상인 종을 원재료 종으로 판별하였다. DNA barcode 시험법을 이용해 시중 유통되는 참돔, 돌돔, 황돔, 감성돔, 나일틸라피아, 옥돔, 옥두 수산가공품 46건에 대해 조사한 결과 위변조 사례는 나타나지 않았다. 그러나 시장에서 통용되는 일반명칭과 식품공전에 기술된 표준명칭이 상이하여 소비자의 혼란을 야기할 수 있어 수산물 가공식품 표기에 일반명칭과 더불어 표준명칭 또는 학명을 같이 기술하여야 할 것으로 판단되었다.