• 아태비즈니스연구
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• 제13권3호
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• pp.449-461
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• 2022

Purpose - The purpose of this study to explore factors consumers prioritize when purchasing seafood online. The originality of the study lies on adopting AHP-based approach in analyzing prioritized purchasing factors of seafood online. Design/methodology/approach - A survey was conducted targeting Korean consumers who have purchased seafood online. AHP method was applied to rank factors consumers prioritize before making decision. Findings - First, product's factor ranked first among other high level factors including delivery service, seller, online platform. Second, sanitation, taste, country of origin ranked first, second, third respectively, within product's factors. Third, safe delivery, timeliness, information accuracy ranked first, second, third respectively, within delivery factors. Fourth, consumer reviews, consumer response ability, promotion ranked first, second, third within seller factors. Fifth, Personal information management system, credibility, user-friendliness ranked first, second, third, within online platform factors. Research implications or Originality - To activate seafood online market, it is crucial to assure consumers that the seafood is well managed in a sanitary way from the production site to table. Existing government programs such as seafood traceability system, HACCP, and cold-chain infrastructure needs improvement. Due to highly perishable characteristic of seafood, delivery factors matter when purchasing online. Online platforms needs to continue to improve delivery service. Seafood products are mostly not branded and without objective information about their properties. Creating quality classification and seafood brands are likely to help consumers chose seafood online.

• 수산경영론집
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• 제55권1호
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• pp.37-53
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• 2024

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.

• 한국수산과학회지
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• 제56권6호
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• pp.818-825
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• 2023

The surge in online seafood consumption has increased parcel delivery, leading to a need to implement effective preservation methods. As the cold chain system is not fully established in Korea, styrofoam boxes and cold packs are commonly used for low-temperature seafood distribution. The impact of cold packs on product preservation depends on the number utilized. Herein, the freshness of vacuum-packed frozen fish fillets (Paralichthys olivaceus and Scomber japonicus) stored at 25±0.5℃ for up to 84 h was measured. Chemical (pH and volatile base nitrogen), microbiological (viable cell count), and physical (odor intensity) properties were assessed using 2 or 4 cold packs in a styrofoam box. Four cold packs yielded lower values, indicating superior freshness, and extended fish freshness by approximately 12 h compared with two cold packs. Therefore, it is recommended to use a minimum of 4 cold packs (-350 g/cold pack) in a styrofoam box for distributing approximately 300 g of frozen fish fillets at room temperature during the summer, considering an average delivery period of 2 days in Korea.

• 한국수산과학회지
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• 제55권4호
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• pp.437-442
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• 2022

Squid jeotgal is a very popular traditional, salted, and fermented seafood in Korea. Due to the development of a distribution structure, a lot of imported squid jeotgal has recently entered Korea. In this study, we analyzed and compared the microbial contamination levels of domestic and imported squid jeotgal. The total viable bacterial count in domestic and imported jeotgal was 5.20 and 5.38 log CFU/g, respectively. The highest contamination level was 6.94 log CFU/g in one of the imported squid jeotgal samples. Coliforms were not detected in domestic jeotgal but were detected at 50% with 2.21 log CFU/g in imported jeotgal. Escherichia coli and Staphylococcus aureus were not detected (ND: <1 log CFU/g) in both domestic and imported jeotgal. All samples of jeotgal were negative for Bacillus cereus and Clostridium perfringens. The microbial contamination levels determined in the current study may be utilized as primary data to execute microbial risk assessments on domestic and (or) imported jeotgal.

• 한국수산과학회지
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• 제57권3호
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• pp.203-208
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• 2024

Fifteen cultured frozen abalone Haliotis discus hannai samples were purchased from supermarkets, traditional markets, online markets, and processing factories throughout Korea for the safety assessment of microbiological and chemical hazards. Sanitary-indicative (total viable bacteria, coliforms, and Escherichia coli) and pathogenic (Staphylococcus aureus, Salmonella spp., Listeria monocytogenes, Vibrio parahaemolyticus, Clostridium perfringens, and Enterohemorrhagic E. coli) bacterial contamination levels were assessed quantitatively or qualitatively. Additionally, heavy metal content (lead, cadmium, and total mercury) and radioactivity (¹³⁴CS+¹³⁷CS, ¹³¹I) were quantitatively assessed. The total viable bacterial count was 4.3×10² CFU/g, while coliform count was 50 CFU/g. E. coli was not detected in any of the samples (count < 10 CFU/g). All six pathogenic bacteria tested negative qualitatively. The average lead, cadmium, and total mercury contamination levels in the cultured frozen abalone were 0.100±0.057, 0.145±0.061, and 0.015±0.001 mg/kg, respectively. Moreover, none of the samples were radioactive. According to the results of this study, cultured frozen abalones distributed in all types of markets were safe from all microbiological and chemical hazards.

• 아태비즈니스연구
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• 제15권1호
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• pp.273-287
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• 2024

Purpose - This study conducts the co-occurrence analysis, one of the social network analysis using global OTA's online reviews and grades in order to understand the experience structure of foreign tourists visiting cutural tourism resources in Jeju, Korea. Design/methodology/approach - For this purpose, this study selects 6 cultural tourism resources in Jeju as the study sites, and collects qualitative review data (noun, adjectives, and verb) and quantitative grade data. Findings - The co-occurrence network analysis between words and grade of market and street shows that the grade of 5 appears the most simultaneous with pork, buy, lot, try, fresh, black, food, price, seafood, local, market, good, street, etc. and the grade of 1 connects with small, dish, better, taste, etc. And the co-occurrence network analysis between words and grade of tradition and folklore shows that the grade of 5 appears the most simultaneous with village, place, museum, visit, time, life, culture, women, diver, use, lot, etc. and the grade of 1 connects with minute, spend, room, recommend, honey, etc. Research implications or originality - The above research results are relevant in order to find out the core experience of foreign tourists using online review and grade generated by foreign tourists and use as the important information to develop the strategies related to the planning and management of cultural tourism resources.