The purpose of this study is to find food safety approach in the Eco-label Chain of Custody(CoC) which is only focused to traceability. Because, consumers want to be assured the certified seafood comes from sustainable fishery as well as hygienic. In order to this approach, we used Analytic Hierarchy Process(AHP) method as belows. We first understood the CoC criteria for using pair-wise comparison and analyzed and selected each Eco-label certifications and standards. Second, we carried out a survey to the targeted standard Marine Stewardship Council(MSC) CoC auditors all over the world and analyzed the priorities of food safety approach to 4 principles and 12 criteria belong the MSC CoC Standard. As the results, we found out that‘Management System’has the highest priority in the principles and ‘.Documentation’and‘Keeping Record’are the most important criteria for this approach. In addition, ‘.Training’and‘Identification’are also higher priority of criteria. So, we suggested food safety approach method for improvement of these criteria in conclusion based on discussion with specialist in this field.

This study aimed to segment Chinese fisheries consumer market by means of cluster analysis based on Shanghai region consumers. The survey is conducted to 350 shanghai people on March 17－21 in 2014 and investigate demographic characteristics and consumer’s behaviors unique to each segmented market by preference, labelling, quality, price, safety. The result of cluster analysis identified four market segments such as Catering type market, Worth pursuing type market, Substance pursuing type market, Trend pursuing type market. Catering type market is a passive fisheries consumption market and is not high attractive for Korea fisheries export market. Value pursuing type market consider importance to labelling, origin, brand and require high-quality and differentiation strategies. This market’s main target species are high price fisheries such as tuna, salmon, crocker. Substance pursuing type market consider fisheries’s safety and quality and purchases more popular fisheries such as crocker, hairtail, promfret, mackerel, squid. Trend pursuing type market’s consumers prefer to purchase brands and trendy seafood rather than taste.

The objective of this study is to investigate consumer preferences, perception and consumption patterns for fish products. To investigate the difference in consumer responses according to the characteristics of the population parameters, data were collected from the survey of 404 Koreans and analyzed. The results are as follows: First, the differences of age; for the question of the reason why do you eat fish products, the younger generation (20〜30s)’s most answer was‘The Taste’while the older age groups(40〜50s and over 60s)’most respond was‘For Health’. Second, the differences of sex; women relatively considered‘The Quality’of fish products more important than men when selecting the products. Whereas, men thought‘The Taste’of fish products more important than women when they choose fish products. In addition, when the bad news or hygiene accidents about fish products are reported on media, women reacted more negatively for fish products purchase than men. Third, the differences of family members; the respondents who lived with 3 or more family members showed higher preference rates about purchasing trimmed fresh fish at the store than respondents who lived with 2 or less family members. On the other hand, single households relatively bought processed fish products and RTE(Ready To Eat) fish products more than other family member groups. In addition, single households preference rates about eating fish products as a main dish were very high compared to other groups.

The purpose of this study was to compare the eating experience and preferences for seafood among elementary school students in Gyeonggi-do. A survey was carried out on 383 elementary school students. As for the eating experience of seafood, the students were aware of and had eaten ‘Scomber japonics (Go-deung-eo) (96.3%)’, ‘Anadara broughtonii (Jo-gea) (95.8%)’, ‘Ommastrephes sloani pacificus (O-jing-eo) (98.7%)’, ‘Panulirus japonicus (Sea-ou) (98.4%)’, ‘Porphyra tenera (Gim) (99.5%)’, ‘Shrimp, soused (81.2%)’, ‘Eo-muk (98.7%)’, and ‘Anchovy, dried (98.7%)’. As for the preferences for seafood, ‘like (67.6%)’, ‘fair (21.5%)’, and ‘dislike (7.3%)’ were observed. Concerning the frequency of seafood consumption, 4th grade students showed higher frequency of ‘1~2/week’ compared to others (p<0.05). 6th grade students showed higher frequency of ‘3~4/week’ compared to others (p<0.05). In terms of preferable cooking methods for seafood, ‘grilling (35.0%)’, ‘soup (23.0%)’, and ‘raw fish (19.8%)’ were observed. Boys showed a higher preference for ‘grilling’, ‘frying’ and ‘raw fish’ compared to the girls (p<0.05). Girls showed a higher preference for ‘soup’, ‘braising’ and ‘steaming’ compared to the boys (p<0.05). As for the seafood intake by eating place, ‘home (60.1%)’, ‘eating-out (18.3%)’, and ‘school lunch menus (12.8%)’ were observed in that order. Therefore, in order to increase the consumption and intake of seafood, students should attempt to achieve proper intake though information of nutrition and consistent nutritional education.

The purpose of this study was to compare the preferences for seafood in school lunch menus among elementary school students in Gyeonggi-do. A survey was carried out on 303 male/female elementary school students. As for the preferences for seafood in school lunch menus, ‘like (47.2%)’, ‘fair (30.7%)’, and ‘dislike (22.1%)’ were observed in that order (p<0.01). Concerning the appropriateness of seafood serving frequency, ‘1~2/week (44.9%)’, ‘3~4/week (33.7%)’, and ‘everyday (10.2%)’ were observed in that order. When the preference of favorite seafood was evaluated using a Likert scale (strongly like 5-points, strongly dislike 1-point), ‘crustacea (4.34)’, ‘mollusk (4.21)’, and ‘processed food (4.11)’ were observed in that order. In terms of cooking methods for seafood, 5th grade students showed higher frequency of ‘grilling’ and ‘frying’ seafood compared to others (p<0.05). As for the occurrence of seafood leftovers, 4th and 6th grade students showed higher frequency of ‘sometimes’ than 5th grade students (p<0.001). As for certain desires for seafood in school lunch menus, ‘improvement of taste (39.3%)’, ‘various kinds of seafood (20.1%)’, and ‘variable cooking methods (18.5%)’ were observed in that order. Therefore, in order to increase the intake of seafood, students should attempt to achieve proper intake though nutrition education.

Intense pulsed light(IPL) has been highlighted as an innovative nonthermal sterilization technology that can kill spoilage or pathogenic microorganisms by using short-duration pulses of intense broad-spectrum electromagnetic radiation. This paper examines the inactivation effects of IPL on Listeria monocytogenes, Escherichia coli O157:H7, and Pseudomonas aeruginosa inoculated on seafood products such as salmon, flatfish, and shrimps and evaluates the possibility of extending the shelf-life of seafood products. The results indicate that the inactivation of microorganisms increased with an increase in IPL energy density(J/㎠) and a decrease in the distance between the sample surface and the lamp. In addition, temperature increases on the fish fillets during the treatments were well controlled within the range of 5.7～9.8℃. The IPL treatment had a significant positive effect on the storage stability of seafood products at the storage temperature of 4℃ for 12 days. These results suggest that the storage period for fish fillets can be extended from 4 days to 6～8 days through the IPL treatment.

The purpose of this study was to measuring the effects of health involvement, attitude, perceived behavioral control (PBC), behavioral intention on seafood consumption. A total of 235 questionnaires were completed. Structural equation model was used to measure the causal relationships among constructs. Results of the study demonstrated that the structural analysis result for the data also indicated excellent model fit. The direct effect of health involvement on attitude was statistically significant. The direct effects of health involvement, attitude and PBC on consumption were statistically significant. As expected, attitude, PBC and behavioral intention had significant direct effects on consumption. Moreover, health involvement had a significant indirect effect on behavioral intention through attitude and PBC. Health involvement also had a significant indirect effect on consumption through attitude, PBC and behavioral intention. Attitude and PBC had significant indirect effects on consumption through behavioral intention. In conclusion, based on structural analysis, a model was proposed of interrelations among health involvement, attitude, PBC, behavioral intention and seafood consumption. Other variables(sensory variable, habit, norm etc) may be incorporated to form models that consist of new antecedent and consequence pairs.

This study was carried out to investigate preference and perception of seafood among soldiers on cook's duty in military meal service. 58.9% of the respondents answered that they liked seafood and the major eating place were in their home(48.0%) and in the restaurant(40.4%). The favorite seafood cooking methods turned out to eat as raw fish, to grill, to stew, to fry in order. In comparison with the meat dishes, seafoods were considered superior to meat in nutritional value but evaluated inferior to meat in the aspects of sanitation and tasteless problem. 32.9% of the respondents answered they liked seafood dishes in military meal service and they disliked them because of taste or cooking method of the seafood. They liked fried or grilled seafood in military meal service. The plate waste amounts of the seafood menu were more than half in almost every surveyed menu and reasons for plate waste were fish smell and taste problems. The difficulties of cooking seafood in military meal service were breaking down of seafood during cooking and complexity of cooking. They scored seafood higher than average in nutrition, taste, diversity of cooking method and aspect of health. On the basis of the results above, introducing diverse cooking methods and menu are suggested and education of cooking skills and development of cooking facilities are needed in military meal service.

This was preliminary study that was to find out the developing point in military meal service to focus on seafood dishes that recently increased plate waste. This study was conducted to analyze menu patterns in military meal service. The result of this study was using to develop new seafood dishes in military meal service. On the basis of some findings, several developing points how to plan meals include many kinds of seafood dishes and to modify taste and cooking method that was more highly prefered by young military persons were suggested. This preliminary study findings were as follows: 1. Each meal was served cooked rice and 4 kinds of dishes(soup or stew, main dish, side dish and kimchi) 2. The seafood dishes was served as 28.6% in soup or stew, 35.0% in main dish and 36.4% in side dish of total serving of seafood dishes. 3. All of raw materials of seafood were supplied by frozen, several items were supplied dried material. Supplying seafood items were limited. Numbers of using seafood items were using 2.7 times per day. Laver and squid was most frequently used. 4. Seafood dishes were frequently serving in breakfast, especially seasoned & toasted laver was served 28.8% of seafood menu in breakfast because of convenience. 5. The nutrients contents of each dishes were as follows, the soup was 86.5±3.2kcal and 10.9±8.9g of animal protein, stew was 165.3±70.2kcal and 13.3±7.9g of animal protein. Nutrients content of other main dish and side dishes was different from 108.1kcal (in steaming dish) to 412.4kcal (in deep-fat frying dish) according to different cooking method. The highest animal protein dish that contented 18.9±5.1g of protein was pan-frying dish or grilling dish. Lowest one was 8.4±4.9g in braising dish. 6. Major cooking method of seafood was stew and the next was deep fat frying, stirfrying and braising. Pan-frying or grilling was seldomly used in military menu because of limitation of kitchen facilities and cooking utensils. On the basis of these findings, newely developing military seafood menus were focused on combination dish(such as seafood cooked rice or seafood fried rice) and many kinds of sauce that was applied to deep-fat frying dishes.

The objective of this study consists in promoting seafood consumption by increasing its intake opportunities for children through analysis of seafood using frequency in the elementary school lunch program. For that purpose, randomly sampled out from elementary schools through the county were 155 dietitians and 5th grade 3581 children, on whom a mail survey was conducted to analyse their seafood using frequency, and preference, and lunch menu by seasons. Results of this study are as follows : The seafood using frequency of the respondents represented the highest value in one or two times a week, while obstacles in seafood use presented high values in the safety of food by 71.6% and children preference by 68.4%. The seafood intake frequency of the respondents showed the highest value in three or four times a week by 34.5% and the places of seafood intake indicated the highest response in the home by 43.5% and then school lunch and dining out. The dietitians responded that children for the most part had not a preference for seafood, whereas the children pointed out average by 46.2%. As for reasons for avoidance of seafood, the dietitians expressed the highest response in it depends cooking methods by 45.8%, while the children because of its peculiar taste and smell by 42.1%. Their required improvement showed the highest response in the taste improvement by 51.8%. The children most preference for seafood that dietitians thought included fried Alaska pollack and shrimp cutlet, while dislikes braised mackerels and seasoned cold jelly fish. Cooking methods frequently used were represented in order of soup, hot soup, and stew, and the children's preferred cooking method was from fried food. Above results suggested that the intention to increase seafood using frequency is needed to at the time of planning the menus so that more seafood-providing opportunities can be given. The development of cooking methods is urgently needed that can change the taste or the smell of seafood, and concurrently with this conveniences be taken into account in eating such as elimination of bones, etc. as early as the states of purchase or checking of seafood. The reflection of the preferred cooking methods is thought to contribute to the enhancement of satisfaction with the seafood as well as to the reduction of food remnants. The recommendation of intake of low preference but nutritionally good seafood is required to be expanded in nutrition education.

서울시 가락농수산물시장에서 2001년 1-12월 수거한 총 742건의 수산물(어류 192건, 패류 242건, 갑각류 39건 그리고 연체류 71건)을 대상으로 대장균을 분리 동정한 결과 12.4%(92/742)의 검출율을 보였다. 분리된 92주의 월별 분포를 살펴보면, 1월 10%(1/10), 2월 7.1%(2/28), 3월 9.7%(7/72), 4월 10.8%(8/74), 5월 1.9%(1/53), 6월 20.3%(16/79), 7월 13.3%(10/75), 8월 40.0%(20/50), 9월 8.1%(7/86), 10월 10.0%(9/90), 11월 8.3%(6/72) 그리고 12월 9.4%(5/53)의 검출율을 보여 6-8월 등 하절기에 많은 대장균이 분포됨을 알 수 있었고, 검체별 분포를 살펴보면, 어류가 10.4%(20/192), 패류 14.5%(35/242), 갑각류 4.7%(10/212) 그리고 연체류 28.1%(27/96)의 검출율을 보여 연체류가 어류, 패류 및 갑각류에 비해 대장균 분리율이 비교적 높게 나타났다. 또한 지역별 분포를 살펴보면, 강원 12.5%(8/64), 경기 8.7%(6/69), 경남 18.4%(25/136), 경북 33.3%(1/3), 전남 13.2%(30/228), 전북 11.8%(8/68), 충남 6.3%(2/32), 제주 17.7%(3/17) 그리고 우리나라 이외의 지역에서 7.2%(9/125)의 검출율을 보였다. 92주 가운데 61주를 대상으로 불리균들의 O 혈청형을 동정한 결과, 개미더덕 1건에서 O6, 숭어와 갈치 각각 1건에서 O25가 확인되었고, 개미더덕, 한치알, 백합 각각 1건에서 O29가, 개미더덕 1건에서 O78 그리고 굴, 갑오징어, 갈치, 병어, 적어, 동죽살 각각 1건씩에서 O112, O136, O146, O159, O166, O168이 각각 확인되어 총 21.3%(13/61)의 혈청형이 동정되어 어패류 등 수산물에 대장균이 분포되어 있음을 알 수 있었다.

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.

The effects of amino acid and/or urea liquid fertilizer application on the growth and phytochemicals of Perilla leaves were summarized as follows; The fresh weight of the perilla leaves was in the order of CF, CL, KLF, and control, and 39.7 g, 37.4 g, 36.5 g and 32.3 g were measured. The plant height increased by 71.6 cm in the CF treatment than in the control(54.6 cm). The number of nodes was 14.3 node in CF treatment and 19% more than control(12 node). The vitamin C content tends to be increased by fertilizing the amino acid solution in the perilla leaf. The components of polyvalent unsaturation of n-6 origin were measured in CF treatment, KLF treatment, and control in 10.19 mg, 10.18 mg, and 9.38 mg per 100 g, respectively. Glutamic acid, aspartic acid, leucine, arginine, alanine and lysin were contained in perilla leaf amino acid. Glutaminic acid content was found to be 455.1 mg, 495.6 mg, and 478.8 mg in the control, KLF and CF treatment per 100 g, respectively. Effective nutrition management using amino acid fertilizer optimizes crop yield and profitability, it is important to reduce the negative environmental risks of using fertilizer.

A new lactic acid bacteria with gluten-degrading activity which was isolated from salted sea foods (traditional Korea fermented food), identified as Weissella confusa (99%) by use of API kit and 16S rRNA sequencing, and designated as W. confusa. When the W. confusa cultured for 48 hours at 30℃ in a MRS medium containing 1% gluten, 45% of gluten was founded to be degraded. W. confusa showed 85% of survival rate at pH 3, and 94% tolerance at 0.1% oxgall, which indicates that W. confusa would survive in stomach of human. Experiments on the thermostability was confirmed that it has a stability of 70% in 50℃. W. confusa inhibited the growth of some pathogen, except for S. aureus. Results in this study suggest that using W. confusa for fermentation of grain flour containing gluten would be desirable to prepare the gluten-free foods needed for those who suffer from celia disease and gluten allergy.

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.