• Journal of Practical Agriculture & Fisheries Research
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• v.25 no.4
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• pp.148-157
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• 2024

The market size of Korea's seafood industry is estimated to be about 62 trillion won ('19), of which the seafood processing industry is about 10 trillion won ('19), accounting for approximately 16% of the total market size. However, the current level of processing technology required for the development of seafood products is mainly simple primary processing, such as freezing and drying raw materials (in Jeollanam-do, which ranks first in the country in terms of seafood production, primary processors account for 86% of all seafood processors).In the future, trends in the development of processing technology for seafood will become more advanced in response to changes in domestic and international food consumption patterns. Blue food tech linked to ESG, convergence and digitalization linked to the 4th industry revolution will be further advanced in line with the national seafood industry policy direction. Through this, it is expected to establish itself as an axis of future technology management in the fisheries sector based on the large and small success stories of accumulated seafood R&D commercialization.

• The Journal of Asian Finance, Economics and Business
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• v.8 no.2
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• pp.411-417
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• 2021

This study aims to estimate the production function and total factor productivity (TFP) of Vietnamese seafood processing firms. At the same time, the study analyses the impact of internal factors of firms and the quality of economic institutions on the TFP of the Vietnamese seafood processing industry. The study uses the Function Control (FC) approach in TFP estimation and the Feasible Generalized Least Squares (FGLS) regression model in the analysis of factors affecting TFP. The study was carried out on the census data of enterprises of the Vietnamese seafood processing industry collected by the Vietnamese General Statistics Office and Provincial Competitiveness Index data of Vietnam Chamber of Commerce and Industry in the period from 2013 to 2018. Estimated results from the models show that: i) Vietnamese seafood processing firms are, currently, mainly labor-intensive, the TFP contribution and output is only about 2.258. ii) Factors such as the firm's age, firm's size, and the firm's ownership affect TFP. In which, firms that have few numbers of years of operation, small and medium firms, and private firms have low TFP. iii) Institutional quality and the provincial business environment have a positive impact on the TFP of Vietnamese seafood processing firms in this period.

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2003.05a
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• pp.85-86
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• 2003

As seafood processing by-products, enormous seafood processing waste waters (SPWWs) are produced at most seafood processing plants, but management of these waste waters are becoming great burden at small capacity processing plant. Hence, almost of them have been discarded without suitable application methods. And these SPWWS might causes of marine environmental pollution and waste in potential food resources. (omitted)

• The Journal of Asian Finance, Economics and Business
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• v.9 no.4
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• pp.93-98
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• 2022

The article analyzes the impact of factors affecting the use of cost information is examined, which adds to the empirical evidence on the factors affecting the use of cost information in Vietnam's seafood processing firms. 58 seafood processing firms in Vietnam were surveyed using a questionnaire survey of all levels of management, chief accountants, and accountants. A total of 235 questionnaires were gathered for the survey. Because many of the surveys were invalid due to empty cells, the author selected to use 214 questionnaires. The 5-level Likert scale is familiarly used in many studies, so the author also quantifies each factor according to five levels. Quantitative research was carried out with SPSS 25 software. Research results show that 4 factors The function of cost information, cost management, information technology, and management support in the seafood processing industry in Vietnam all have a positive impact on the use of cost information. The author has provided recommendations based on the research findings to expand the use of cost information, consequently helping to improve the performance of Vietnamese seafood processing businesses. Managers must improve a variety of resources, including facilities (software, hardware), people (in-depth training on CAS for administration), departmental awareness, and UCI's ability to assess responsibility and reward in the organization.

• Journal of Marine Bioscience and Biotechnology
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• v.14 no.2
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• pp.124-132
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• 2022

By-products from fisheries produced in Korea are of the same industrial material as imported raw materials and are valuable resources for marine bioindustries. Securing raw materials for the mass production of functional materials is one of the main objectives for marine bioindustrial development. The use of fishery by-products as raw materials is anticipated to increase rapidly as the biomarket is growing into a promising industry. In this study, data were acquired from an open-source environment to perform exploratory data analysis, and various visualization methods were used to compare fishery production to the production of marine processed products in the year 2020. This study suggested that the amount of seafood processing, types of processing items, and areas where fishery processing residue is generated, should be able to secure hygienic raw material supply in large quantities. Thus far, it has been found that the Gyeonggi-do and Busan province, where HACCP-certified processing facilities are concentrated, and the local government Seafood Cluster and the Smart Aquaculture Cluster are at the forefront of stable, mass production of raw materials.

• Journal of Marine Bioscience and Biotechnology
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• v.1 no.1
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• pp.9-21
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• 2006

Foods and related substances from diverse sources known to have a potential for disease risk reduction are called functional foods, while nutraceuticals are bioactive compounds isolated from food and sold in dosage form. Nutraceutical and functional food industries are rapidly growing in recent years and most of the cases development of these functional materials involves certain biotransformation processes. A number of bioactive compounds has been identified up to date and isolated from seafood related products through enzyme-mediated hydrolysis. The enzymatic bioconversion process require suitable biocatalysts and appropriate bioreactor systems to incubate byproducts with digestive enzymes. Membrane bioreactor technology is recently emerging for the development of bioactive compounds from seafood processing byproducts.

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2003.05a
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• pp.87-88
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• 2003

As seafood processing by-products, various seafood processing waste wasters (SPWWs) are produced at seafood processing plants in Korea. However almost of them have been discarded without suitable application methods, although those have high contents of available compounds, such as protein, amino acids (Hang et at, 1980; Shiau and Chai, 1990). (omitted)

• Korean Journal of Fisheries and Aquatic Sciences
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• v.56 no.6
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• pp.773-780
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• 2023

This study was conducted to prepare curry potato pancakes (CPP), curry fish balls (CFB) and steamed eggs (SE) using Pacific saury Cololabis saira as senior-friendly seafood and to determine the physical property stages and quality characteristics of the prepared food. Escherichia coli concentrations were undetected in all the products, which is considered an acceptable limit for senior-friendly foods. On applying the physical properties standards according to the Korean Industrial Standard, saury CPP, saury CFB, and saury SE were classified as the 1^st, 2^nd, and the 3^rd stages as senior-friendly seafood, respectively. Regarding the nutritional properties per 100 g of the three types of senior-friendly seafood using saury according to the Korean food code, CPP had three types of nutrients (protein, riboflavin, and niacin), whereas CFB and SE had four (protein, riboflavin, niacin and calcium) and six (protein, vitamin D, vitamin C, riboflavin, niacin, and calcium) types of nutrients, respectively.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.55 no.3
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• pp.278-283
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• 2022

To develop a value-added anchovy Engraulis japonicus sauce, we examined processing conditions and quality characteristics of rapidly fermented, high purity anchovy sauce (RPAS) by adding 30% (w/w) intermediate salt-fermented anchovy material. RPAS had higher total nitrogen and amino nitrogen contents, and lower salinity than traditional anchovy sauce (TAS). The total amino acid contents of RPAS and TAS were 17,626.8 and 12,808.2 mg/100 g, respectively, and the major amino acids were alanine, glutamic acid, lysine, cystine, valine, and leucine. The histamine contents of RPAS and TAS were 12.6 and 25.2 mg/100 g, respectively, and the protease activity levels were 0.851 and 0.595 unit/mg, respectively. These results demonstrate that RPAS was more flavorful, and could shorten the salt-fermentation period by more than half compared to TAS, and can serve as a high-end fish sauce.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.49 no.3
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• pp.263-269
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• 2016

Large quantities of by-products—such as fish frame, head, skin and viscera—are generated during seafood processing, and these by-products are not utilized extensively. Therefore, sea rainbow trout Oncorhynchus mykiss (SRT) frame muscle (FM) jerky was prepared by grinding SRT-FM, followed by mixing with seasoning, forming and drying. The nutritional and microbiological characteristics of the SRT-FM jerky were then investigated. The proximate composition of the SRT-FM jerky was 19.1% moisture, 38.7% crude protein, 7.9% crude lipid and 4.4% ash. The viable bacterium count of the SRT-FM jerky was 3.9 log CFU/g, and Escherichia coli and Staphylococcus aureus were not detected. The total amino acid content of SRT-FM jerky was 37.3 g/100 g, and the major amino acids were aspartic acid, glutamic acid, leucine and lysine. Based on the recommended daily intake of fish jerky (100 g), the most abundant mineral was potassium. The fatty acid composition of the SRT-FM jerky was 26.2% saturated acid, 34.5% monoenoic acid and 39.3% polyenoic acid, and the major fatty acids were 16:0, 18:1n-9, 18:2n-6, 20:5n-3 and 22:6n-3. These results suggest that SRT-FM jerky has high nutritional value.