• The Journal of Fisheries Business Administration
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• v.53 no.4
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• pp.51-67
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• 2022

The Korean tariff rate for fishery products is a single tax rate of 10% for live fish and frozen seafood, and 20% for all others. Since FTAs have been concluded with several countries, the tariffs is not an appropriate means to protect domestic fishery producers. The differential tariff rate according to the scientific name (genus) of the fishery products, which was implemented 30 years ago to protect fishery products produced in the Korean coastal waters has lost its original purpose. It seems that future fishery trade policy should focus on IUU prevention, hygiene and safety of consumers rather than protecting fishery producers through customs tariffs. This paper suggest that a paradigm shift in the fishery producers protection policies such as direct financial support from the state, protection and development of fishery resources, and support for fostering the 6th industry rather than indirect protection through tariffs.

• Fisheries and Aquatic Sciences
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• v.18 no.2
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• pp.229-233
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• 2015

We developed a new softening technology applicable to the main body of the jumbo squid Dosidicus gigas; this will aid in squid consumption by elderly individuals and those who have masticatory and dysphagia problems. Protease solutions were injected into jumbo squid and hardness was measured using a texture analyzer. Seven enzymes were tested. Jumbo squid became progressively softer during bromelain and collupulin treatment; the hardness attained $5.6{\times}10^3N/m^2$ at bromelain concentrations of 1.00% (w/v) and $6.7{\times}10^3N/m^2$ at collupullin concentrations of 1.00% (w/v). The extents of tissue softening after bromelain and collupulin injection to 0.1%, 0.25%, 0.50%, and 1.00% (all w/v) were evaluated; the squid retained its shape after steaming for 10 min at $100^{\circ}C$ to inactivate the enzymes. Thus, the results of this research indicate that enzyme injection softens the texture of jumbo squid.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.45 no.5
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• pp.445-453
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• 2012

This study examined microbial contamination during seasoned and dried squid Dosidicus gigas processing, including the apparatus, machines, and employee's gloves at each step in processing at two companies. The numbers of bacteria floating in air in each processing area were also examined. The numbers of Staphylococcus aureus (3.6-6.0 log CFU/g) and Escherichia coli (1.3-1.4 log MPN/100 g) in domestic and imported daruma (a semi-processed product of seasoned and dried squid) at companies A and B exceeded the regulatory limits of the Food Sanitary Law of Korea (S. aureus, ${\leq}2.0$ log CFU/g; E. coli, negative). S. aureus in both daruma was reduced to below the detection limit or 3.6 log CFU/g after the roasting step, but increased again to 3.3 and 5.5 log CFU/g after the mechanical tearing step at companies A and B, respectively. E. coli showed similar tendencies at both companies. The surfaces of the apparatus, machines, and employee's gloves that contacted daruma were also contaminated with S. aureus (1.0-5.5 log CFU/$m^2$) and E. coli (negative-to 3.5 log MPN/$m^2$). The numbers of bacteria floating in air were high (1.7-5.1 log CFU/$m^3$) at both companies. These results suggest that sanitation standard operating procedures (SSOP) must be developed to control of microbial cintamination in seasoned and dried squid.

• Journal of Food Hygiene and Safety
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• v.34 no.5
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• pp.502-507
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• 2019

Cephalopods are one of the most important fishery resources in the world because of their desirable taste and nutritional value. In south Korea, one of the countries in which a large amount of seafood is consumed, cephalopods (e.g., octopus, squid, and cuttlefish) have an annual consumption rate of over 400,000 metric tons. In this study, octopus and squid products (n=28) sold on the market were monitored by analyzing sequences of DNA barcode markers (cytochrome c oxidase subunit I and 16S ribosomal RNA genes). For species identification, the NCBI BLAST database was screened with the sequences and analyzed as a query. In this BLAST search, twelve squid products showed 99-100% sequence identity to Dosidicus gigas (n=3) and Todarodes pacificus (n=9). In the case of the other 16 products that were declared using octopus as raw materials on the labels, six products were identified as Cistopus taiwanicus (n=1), Amphioctopus marginatus (n=1), Scaeurgus unicirrhus (n=1), and Dosidicus gigas (n=3). Monitoring results indicated that a significant percentage (37.5%) of mislabeling was present in octopus products sold on the South Korean market.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.44 no.1
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• pp.37-44
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• 2011

We investigated the optimum formulation to improve the gelling ability of squid, Dosidicus gigas, surimi. The solubility of minced squid muscle was highest at pH 10.7, and lowest at pH 5.0. The yields of conventional surimi and protein recovery after alkaline pH-shift processing were $68.1{\pm}2.4%$ and $65.3{\pm}2.6%$, respectively, whereas the protein recovery with acidic pH-shift processing was only $21.2{\pm}1.6%$. The addition of 5% starch decreased the breaking force regardless of the kind of starch, while the mixture of corn, potato, and wheat starch (total 15%) increased the breaking force by up to 1.9 fold. The addition of 5% egg white, 5% porcine plasma protein, 0.3% $CaCl_2$, and 0.3% Polymix GA significantly increased the breakingforce (P<0.05). None of the ingredients examined in this study significantly affected the deformation value (P<0.05). The optimum concentrations of egg white and $CaCl_2$ to obtain a breaking force of 55 g and a whiteness of 70 were 2.69% and 0.22%, respectively.

• Fisheries and Aquatic Sciences
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• v.21 no.11
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• pp.32.1-32.7
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• 2018

Trout production is a growing activity in recent years but requires new alternative sources of feed to be sustainable over time. The objective of this research was to determine the apparent digestibility coefficient (ADC) of dry matter (DM), organic matter (OM), crude protein (CP) and digestible energy (DE) of $ka{\tilde{n}}iwa$ (Chenopodium pallidicaule Aellen), kiwicha (Amaranthus caudatus L), quinoa (Chenopodium quinoa Willd), beans (Phaseolus vulgaris L.), sacha inchi, (Plukenetia volubilis L) and jumbo squid (Dosidicus gigas) meal in juvenile rainbow trout. The experimental diets were composed of a 70% basal diet and 30% of any raw materials. The ADC was determined by the indirect method using insoluble ash as a non-digestible marker. Jumbo squid, sacha inchi and quinoa showed the highest values of ADC (%) of DM (84.5, 73.5 and 69.7), OM (89.1, 78.4 and 72.9), CP (93.2, 98.0 and 90.3), and DE (4.57, 4.15 and 2.95 Mcal/kg DM), respectively. The ADC values for $ka{\tilde{n}}iwa$, kiwicha and bean were significantly lower. In conclusion, quinoa meal and jumbo squid meal have an acceptable digestibility but sacha inchi meal is a potential alternative for rainbow trout feeding in the future.

• Journal of Food Hygiene and Safety
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• v.33 no.4
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• pp.280-288
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• 2018

In this study, an approach for the analysis of the five cephalopod species (octopus, long-arm octopus, squid, wet-foot octopus, beka squid) consumed in the Republic of Korea is developed. The samples were collected from the Southeast Asian countries Thailand, Indonesia, Vietnam, and China. The SYBR-green-based real-time qPCR method, based on the mitochondrial DNA genome of the five cephalopods was developed and validated. The intergroup variations in the mitochondrial DNA are evident in the bioinformatic analysis of the mitochondrial genomic DNA sequences of the five groups. Some of the highly-conserved and slightly-variated regions are identified in the mitochondrial cytochrome-c-oxidase subunit I (COI) gene, 16s ribosomal RNA (16s rRNA) gene, and 12s ribosomal RNA (12s rRNA) gene of these groups. To specify each five cephalopod groups, specific primer sets were designed from the COI, 16s rRNA and 12s rRNA regions. The specific primer sets amplified the DNA using the SYBR-green-based real-time PCR system and 11 commercially secured animal tissues: Octopus vulgaris, Octopus minor, Todarodes pacificus, Dosidicus gigas, Sepia esculenta, Amphioctopus fangsiao, Amphioctopus aegina, Amphioctopus marginatus, Loliolus beka, Loligo edulis, and Loligo chinensis. The results confirmed by a conveient way to calculate relative amplification levels between different samples in that it directly uses the threshold cycles (Ct)-value range generated by the qPCR system from these samples. This genomic DNA-based molecular technique provides a quick, accurate, and reliable method for the taxonomic classification of the animal tissues using the real-time qPCR.

• Korean Journal of Food Science and Technology
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• v.44 no.4
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• pp.422-427
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• 2012

A giant squid has not been utilized in the manufacture of the surimi-based product because of its strong fishy smell and weak gel forming ability. In this study, Amorphophallus konjac flour (AKF) was used to improve the quality of giant squid surimi-based products. The response trace plots showed that the gel texture and water retention ability (WRA) of surimi gel increased as the contents of AKF and surimi increased, whereas the water content decreased. Meanwhile, the whiteness of surimi gel increased as the contents of water and surimi increased, and AKF content decreased. Based on a sensory evaluation, giant squid surimi-products with AKF was inferior in color and taste compared to commercial surimi-based products, This inferiority could be improved by the addition of seasoning ingredients such as sweeteners. AKF successfully removed the fishy smell and improved the surimi gel properties. Therefore, AKF could be used as a food ingredient in surimi-based products.