• 한국수산과학회지
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• 제55권2호
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• pp.121-128
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• 2022

The aims of this study were to optimize the processing procedure of high-quality semi-alternating temperature dried Israeli carp Cyprinus carpio (SAD-IC) and to investigate the sensory properties of the product. Based on the differences in moisture content of the dorsal and ventral muscles, high quality SAD-IC was prepared by alternating the drying temperature between 4 h at 35℃, and 2 h at 5℃, three times before final drying for 2 h at 35℃. The surface in SAD-IC produced under the optimal alternating-temperature drying process had a markedly superior browning index value and softer texture compared to products produced using constant-temperature drying. SAD-IC produced from dorsal and ventral muscle had significantly superior taste values than the raw material. These results suggest that SAD-IC has the potential to be industrialized.

• 한국수산과학회지
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• 제55권4호
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• pp.431-436
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• 2022

For the safety assessment of microbiological and chemical hazards in katsuobushi, fifteen samples of katsuobushi were purchased from supermarkets. The contamination levels of total viable bacteria, coliforms, Escherichia coli, and nine pathogenic bacteria [Staphylococcus aureus, Salmonella spp., Listeria monocytogenes, Bacillus cereus, Vibrio parahaemolyticus, Clostridium perfringens, Enterohemorrhagic E. coli (EHEC), Yersinia enterocolitica and Campylobacter jejuni/coli] were quantitatively or qualitatively assessed. Additionally, the heavy metals (total and methyl mercury) content, radioactivity (¹³¹ I, ¹³⁴ Cs⁺ and ¹³⁷ Cs) were quantitatively assessed. Microbial and chemical analyses were performed using standard methods in Korean food code. The contamination level of total viable bacteria was 2.70 (1.18-4.42) log CFU/g. Coliforms, E. coli and S. aureus were not detected in any samples. Other eight pathogenic bacteria were negative in all samples. The contamination levels of total and methyl mercury were 0.366 (0.227-0.481) and 0.120 (0.002-0.241) mg/kg, respectively. In addition, radioactivity was not detected in any samples. The results will be helpful in revitalizing domestic use and boosting exports of katsuobushi because the microbiological and chemical safety of katsuobushi has been assured. Furthermore, the results may be used as a basis for performing chemical and microbial risk assessments of katsuobushi.

• 한국환경보건학회지
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• 제47권5호
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• pp.454-461
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• 2021

Background: Fish and fishery products (FFPs) unintentionally contaminated with various environmental pollutants are major exposure pathways for humans. To protect human health from the consumption of contaminated FFPs, it is essential to develop a systematic tool for evaluating exposure and risks. Objectives: To regularly, accurately, and quickly evaluate adverse health outcomes due to FFPs contamination, we developed an automated dietary exposure and risk assessment system called HERA (the Human Exposure and Risk Assessment system for chemicals in FFPs). The aim of this study was to develop an overall architecture design and demonstrate the major features of the HERA system. Methods: For the HERA system, the architecture framework consisted of multi-layer stacks from infrastructure to fish exposure and risk assessment layers. To compile different contamination levels and types of seafood consumption datasets, the data models were designed for the classification codes of FFP items, contaminants, and health-based guidance values (HBGVs). A systematic data pipeline for summarizing exposure factors was constructed through down-scaling and preprocessing the 24-hour dietary recalls raw dataset from the Korea National Health and Nutrition Examination Survey (KNAHES). Results: According to the designed data models for the classification codes, we standardized 167 seafood items and 2,741 contaminants. Subsequently, we implemented two major functional workflows: 1) preparation and 2) main process. The HERA system was developed to enable risk assessors to accumulate the concentration databases sustainably and estimate exposure levels for several populations linked to seafood consumption data in KNAHES in a user-friendly manner and in a local PC environment. Conclusions: The HERA system will support policy-makers in making risk management decisions based on a nation-wide risk assessment for FFPs.

• 한국수산과학회지
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• 제43권3호
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• pp.179-187
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• 2010

This study examined ways to improve the functional properties of commercial soy sauce using gelatin hydrolysates from the refiner discharge of Alaska pollock, Theragra chalcogramma. The total nitrogen content and pH of gelatin sauce prepared by dissolving the second-step gelatin hydrolysates (15 g), salt (20 g), sugar (5 g), glucose (2.5 g), inosine monophosphate (IMP) (0.5 g), black pepper (0.1 g), caramel powder (0.1 g), ginger powder (0.05 g), garlic powder (0.05 g), vinegar (3 mL), and fructose (3 mL) in water(100 mL) were 1.71% and 5.35, respectively. The results of a sensory evaluation indicated that when preparing blended soy sauce, the optimal blending ratio of gelatin sauce to commercial soy sauce was 20:80 (v/v). Because the total nitrogen content and pH of the blended soy sauce were 1.52% and 5.31, respectively, the blended soy sauce could be sold as a soy sauce. The oxidative property of the blended soy sauce was similar to that of 20 mM ascorbic acid, and its angiotensin-converting enzyme (ACE) -inhibiting activity was 1.5 mg/mL. The results suggest that the antioxidative and ACE-inhibiting activities of commercial soy sauce can be improved by blending gelatin sauce (20) with commercial soy sauce (80). The total amino acid content of the blended soy sauce was 9,107.3 mg/mL, which was higher than that (8,992.4 mg/100 mL) of commercial soy sauce. However, the taste value of the blended soy sauce was 415.8, which was lower than that (431.2) of commercial soy sauce.

• 한국수산과학회지
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• 제54권6호
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• pp.880-889
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• 2021

The home meal replacement (HMR) market has attracted significant attention due to COVID-19 pandemic and products that utilize the combination of different processed ingredients are now being developed. In this study, Broughton's ribbed ark Scapharca broughtonii was soaked in seasoned soy sauce with the incorporation of mustard leaf Brassica juncea (M-BRA), which is known to have a unique texture as well as excellent functional properties such as antioxidation, to develop a regional specialty product. The optimal conditions for manufacturing M-BRA from the seasoned soy sauce (the sauce to be added [X₁] and the soaking time [X₂]), were examined using response surface methodology (RSM) to analyze the significance of the salinity (Y₁), amino-N content (Y₂), and overall acceptance (Y₃). The coefficient of determination (R²) between X₁-X₂ and Y₁-Y₃ were close to 1, thereby confirming the suitability of the RSM model. The optimal conditions were seasoned soy sauce addition of 140% and soaking time of 156 min. The M-BRA manufactured under these conditions exhibited superior overall acceptance compared to seasoned commercial soy sauce, which was used as a control. We expect that the market for M-BRA manufactured by combining marine and agricultural materials will expand owing to superior overall acceptance compared with commercial products.

• 한국식품위생안전성학회지
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• 제18권1호
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• pp.1-5
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• 2003

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) 검출율을 보였다. 분리된 92주의 월별분포를 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) 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) 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) 검출율을 보였다 92주 가운데 61주를 대상으로 분리균들의 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) 혈청형이 동정되어 어패류 등 수산물에 대장균이 분포되어 있음을 알 수 있었다.

• 한국수산과학회지
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• 제47권6호
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• pp.726-732
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• 2014

A traditional Korean seafood (fermented anchovy) is made from the muscle and viscera of anchovies Engraulis japonica. This study was undertaken to investigate the effect of retorting condition on the quality of canned, salt-fermented anchovy fillet using red pepper paste with vinegar. Salt-fermented anchovy fillets were prepared by fermenting anchovies with salt (15%) at $5^{\circ}C$ for 15 days, and then cold air drying the fillets for 1 hour. Each batch of dried fermented anchovy fillets (60 g) was filled with 35 g of mixed red pepper paste with vinegar (red pepper paste 64%, vinegar 2%, starch syrup 13%, sugar 14%, coke 6%, soju 0.4%, crushed garlic 0.3%, ginger 0.3%), placed in a can (RR-90), seamed using a vacuum seamer, and sterilized for either Fo 9 or 11 min in a steam system retort at $121^{\circ}C$. After sterilization, we measured the pH, total volatile basic nitrogen (TVB-N), amino-N, color value (L, a, b), texture profile, thiobarbituric acid (TBA) value, sensory evaluation, and viable bacterial count of the canned fillets. We did not detect viable bacterial counts in cans subjected to either sterilization treatment, and there was no difference in physicochemical and sensory quality between the two. In fact, most sensory evaluators reported difficulty distinguishing the products. Thus, our results show that sterilization for Fo 9 min is preferable to that for Fo 11 min in the preparation of canned salt-fermented anchovy fillet using red pepper paste with vinegar.

• Journal of Korea Trade
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• 제27권2호
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• pp.115-129
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• 2023

Purpose - This study empirically analyzes the consumer value of risk management associated with illegal, unreported, and unregulated (IUU) fishing of fishery products imported to Korea. The global regulatory paradigm for IUU fishing has shifted from production-centered to market-centered. As a result, changes in the international fisheries trade environment emphasizing "transparency" and "legality" of the production process are accelerating. Therefore, changes in the management systems of fishery products entering the country are also needed. Accordingly, this study estimated the consumer value for risk management of IUU fishing, targeting major fish species imported to Korea, and derived the feasibility of introducing related policies. Design/methodology - This study used the choice experiment as an analysis model to estimate consumers' willingness to pay for the "possibility to check for IUU fishing." The choice experiment assumes that the value of a good or service is composed of separable attributes and that the sum of the part-worth of these individual attributes becomes the total value. In this study, respondents were presented with profiles comprising three attributes (country of origin, price, and possibility of checking IUU fishing) and the levels of frozen poulp squid, the subject of the analysis. The participants were asked to select their preferred profile. The marginal willingness to pay for each attribute was derived from the results of the respondents' choices using conditional logit model estimates. Findings - There is a marked difference in utility based on the preference of the country of origin of fishery products among consumers. In addition, the utility of fishery products that have undergone IUU fishing verification was observed to be higher, with the utility marked to be higher for lower prices. Originality/value - Estimating the policy value of the risk management in IUU fishing of imported fisheries products in this study is a novel attempt that has never been conducted before. Several studies have been conducted to assess the risk of IUU fishing associated with the import of fishery products internationally. However, such studies are yet to be conducted in Korea. Instead, policies and studies have focused on issues related to complying with trading partners' legal and transparent standards for exporting fishery products. This study should be the beginning of more in-depth empirical and theoretical explorations to establish order in the domestic seafood market and respond to changes in international regulations on IUU fishing.

• 한국빅데이터학회지
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• 제8권1호
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• pp.157-165
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• 2023

수산물은 많은 국가의 주요한 단백질 공급원이며 소비가 증가하고 있다. 우리나라도 수산물 소비는 증가하는 반면 자급률은 낮아지고 있으며, 수산물의 수입량이 증가함에 따라 안전관리의 중요성이 높아지고 있다. 국내로 수입되는 수산물은 110여 개 국가로부터 수백 종에 이르며, 수입 수산물의 안전관리를 검사관의 경험에만 의존하는 것은 한계가 있다. 데이터를 기반으로 수입 수산물 통관검사 결과를 예측할 수 있는 모델을 개발하여 수입신고서가 제출되었을 때 수산물의 부적합 가능성을 판단하는 머신러닝 분류 모델을 생성한다. 수입수산물 통관검사 결과 부적합율은 1% 미만으로 매우 낮은 불균형 데이터이므로 이러한 특성을 보완할 수 있는 샘플링 방법을 비교 연구하였고, 분류결과를 해석할 수 있는 전처리 방법을 적용하였다. 여러 가지 머신러닝 기반의 분류모델 중에서 랜덤포레스트와 XGBoost가 좋은 성능을 보였다. 통관검사 결과 적합과 부적합을 모두 잘 예측하는 모델은 ADASYN과 원-핫 인코딩을 적용한 랜덤포레스트 기본 모델이며 정확도 99.88%, 정밀도 99.87%, 재현율 99.89%, AUC 99.88%이다. XGBoost는 오버샘플링과 인코딩 종류에 상관없이 모든 지표가 90%를 넘겨 가장 안정적인 모델이다.

• Fisheries and Aquatic Sciences
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• 제12권4호
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• pp.249-257
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• 2009

This study is conducted to partially purify an antioxidative peptide in a two-step gelatin hydrolysate from Alaska pollock surimi refiner discharge, which was obtained by sequential treatment with Pronase E and Flavourzyme. The two-step gelatin hydrolysate was fractionated using chromatographic methods. Based on the same protein concentration of each fraction, the antioxidative activities (85.1-95.4%) of positive fractions fractionated by ion-exchange chromatography were higher than those (27.2-87.8%) from gel filtration. Then, further purification of the positive fractions was performed. Among them, the partially purified A1C1L2G1 and A1C1L2G2 fractions showed 96.2% and 85.1% inhibition, respectively, of linoleic acid peroxidation. The A1C1L2G1 fraction was composed of 15 kinds of amino acids and the predominant amino acids were proline, glycine and alanine. The results obtained in this study suggested that the fraction partially purified through chromatographic methods from the two-step gelatin hydrolysate of Alaska pollock surimi refiner discharge could be useful as a supplementary source for improving health functionality.