• 동아시아식생활학회지
• /
• 제13권1호
• /
• pp.25-38
• /
• 2003

본 연구는 서울에 소재한 일식전문점을 대상으로 2001년 4월부터 6월까지 예비실험 및 본실험을 실시하였다. 주방과 조리종사자의 위생상태, 주방 배치도를 통한 위생상태를 조사하였고, 그곳에서 판매되는 7가지 생선초밥(광어, 도미, 숭어, 새우, 참치, 연어, 문어)의 생산 각 단계에서의 소요시간 및 온도상태, pH를 측정하고 각 초밥 생산 단계에서 채취한 초밥재료와 초밥 생산에 사용된 기구 및 용기, 작업자에 대한 미생물적 품질평가를 실시하였다. 이러한 실험 결과를 토대로 결정계통수를 활용하여 CCP를 결정하고 본 일본식식당의 생선초밥 생산에 대한 HACCP plan을 작성하였다. 본 연구의 결과를 요약한 내용은 아래와 같다. 1. 주방의 위생상태 평가결과, 시설 및 환경의 평균점수는 1.28, 용기 및 설비에 평균점수는 1.60이었으며 전체 평균점수는 1.44로 보통 수준이었다. 2. 조리 종사자의 위생습관 평가결과 개인 위생 1.33, 식품취급습관은 1.33으로 전반적인 위생습관은 보통 수준이었다. 그러나 조리 종사자에 대한 체계적이고 기본적인 위생 교육이 실시되지 않고 있었다. 3. 주방배치도를 통한 위생상태 평가결과 작업 동선은 복잡하지 않았으나 작업장별 구획구분이 없었고 도마 용도별 사용 구분이 명확하지 않았다. 4. 생선초밥 생산 소요시간은 3시간 36분~6시간으로 최장 4시간이내에 생산을 완료하여야 하는 기준시간을 초과하고 있었으며, 생산과정 중 시료 자체의 온도(10~23$^{\circ}C$)도 위험온도 범위대(5~6$0^{\circ}C$)에 있어 미생물적 위해 발생 요인을 제공하고 있었다. 또한 참치의 경우 실온에서 장시간 방치하여 해동함으로써 또 다른 위해 발생요인이 되고 있었다. 5. 생선초밥 재료에 대한 pH측정결과 3.65~7.03 범위에 있었는데 pH 4.6 이상인 경우에는 미생물의 증식우려가 있는 잠재적 위험 pH이므로 관리가 요구되었다. 6. 생선초밥의 미생물검사 결과는 양호하였는데 총균수는 4.5$\times$$10^2$~5.3$\times$$10^{5}$ CFU/g, 대장균군수는 3.5$\times$$10^1$~2.4$\times$$10^2$CFU/g으로 나타나 허용범위내에 있었다. Salmo nella와 Vibrio parahaemolyticus는 나타나지 않았고, Staphylococcus aureus는 초밥재료 중 밥에서만 101 CFU/g검출되었으나 역시 허용 범위내에 있었다. 그러나 포도상구균의 검출은 비위생적인 위생습관이 주요원인이므로 철저한 원인규명과 관리가 이루어져야 하겠다. 7. 기구, 용기 및 종사자의 손에 대한 미생물검사 결과를 보면 총균수는 8.0$\times$$10^2$~3.3$\times$$10^{6}$ CFU/g, 대장균군수는 1.0$\times$$10^1$~l.6$\times$$10^3$CFU/g으로 이는 즉각적인 조치를 강구할 만큼 매우 불량한 수준이었다. 8. 결정계통수를 활용하여 CCP(critical control point)fmf 결정한 결과, 참치초밥을 제외한 6개 초밥(광어, 도미, 숭어, 연어, 새우, 문어) 생산 시 CCP는 보관단계(holding step)이었고, 참치초밥의 CCP는 해동단계(thawing step)였다.

• 정보관리학회지
• /
• 제29권2호
• /
• pp.7-25
• /
• 2012

전자저널의 활용이 급속히 증가하면서 도서관에서는 자관에서 구입되는 전자저널이 얼마나, 어떻게 활용되고 있는지에 대한 관심이 증가하였다. 또한 전자정보 컨소시엄 주관기관에서도 컨소시엄 내에서 유통되는 학술자원의 이용통계에 대한 분석을 통해 국가 차원의 전자학술저널의 유통 현황 파악 및 수요자 중심의 정보수집 정책 개발이 필수적이다. 그러나 기존의 수작업에 의존한 이용통계 수집과 출판사에서 제공하는 저널 이용통계 보고서만으로는 이용에 대한 포괄적이고 심층적인 분석이 불가능하다. 이에 본 연구에서는 대용량 이용통계 수집 및 분석의 기반 마련을 위해 스크린 스크래핑과 SUSHI 프로토콜을 적용한 전자저널 이용통계 자동수집 시스템을 구현하였다. 또 저널 서지정보 및 컨소시엄 계약 데이터베이스를 연동하여 심층적인 이용통계 분석정보를 생성할 수 있는 방안을 제안하였다.

• 한국전자거래학회지
• /
• 제19권4호
• /
• pp.61-72
• /
• 2014

전자학술정보의 활용이 급속히 증가하고 대규모 이용로그 정보의 처리가 가능해지면서 전자학술정보의 이용에 대한 분석이 다양한 각도에서 이루어지고 있다. 그러나 각 출판사에서 각기 다른 형태와 방법으로 생성한 이용통계를 표준 포맷으로 통합 수집하여 국가 차원의 이용량 정보를 제공하는 통합 플랫폼은 없다. 따라서 본 논문에서는 국내 520여 기관의 전자학술정보 이용통계를 통합 수집하고, 이용통계 데이터 표준 프로토콜인 SUSHI(Standardized Usage Statistics Harvesting Initiative)에 기반하여 유통할 수 있는 플랫폼 모델을 제안한다.

• 한국식생활문화학회지
• /
• 제21권3호
• /
• pp.303-310
• /
• 2006

This study was performed by questionnaire to investigate the satisfaction and preference on the menu of Japanese restaurant customers in Seoul. The subjects were consisted of 386 participants in Seoul. The results are as follows: Respondents consider that the preferred menu of Japanese restaurants' foods is menus such as 'assorted raw fish', 'sushi', and 'dessert' rather than menus such as 'jin mi', 'seasonal appetizer', 'raw fish with vinegar' and 'clean soup'. The higher intake Japanese cuisine menus was 'dessert' (3.71 point), 'noodle and soup' 'sushi' 'fried dishes', and but 'jin mi' (1.91 point), 'seasonal appetizer' scored the lowest. In result of analyzing difference between importance and satisfaction of the menu, importance is much higher than satisfaction. In terms of IPA analysis on Japanese cuisine menu, it was noteworthy that the 2nd quadrant with high fulfillment but low importance for customers included 'noodle and soup'. The menus that need continuous keeping management with high importance and high fulfillment included 'assorted raw fish', 'roasted dishes', 'fried dishes', 'beef and seafood casserole', 'sushi', 'deopbap', 'dessert'.

• 한국수자원학회:학술대회논문집
• /
• 한국수자원학회 2005년도 학술발표회(1)
• /
• pp.774-776
• /
• 2005

• Asian Pacific Journal of Cancer Prevention
• /
• 제16권18호
• /
• pp.8633-8636
• /
• 2016

Background: To investigate the expression of insulin-like growth factor-I receptor (IGF-IR) and sushi domain containing protein 3 (SUSD3) in breast cancer tissue, and analyze their relationship with clinical parameters and the correlation between the two proteins. Materials and Methods: The expression of IGF-IR and SUSD3 in 100 cases of breast cancer tissues and adjacent normal breast tissues after surgery was detected by immunohistochemical technique MaxVisionTM, and the relationship with clinical pathological features was further analyzed. Results: The positive rate of IGF-IR protein was 86.0% in breast cancer, higher than 3.0% in adjacent normal breast tissue (P<0.05). The positive expression rate of SUSD3 protein was 78.0% in breast cancer, higher than 2.0% in adjacent normal breast tissue (P<0.05). The expression of IGF-IR and SUSD3 was related to estrogen receptor and pathological types (P<0.05),but not with age, stage, the expression of HER-2 and Ki-67 (P>0. 05). The expression of IGF-IR and SUSD3 in breast cancer tissue was positively related (r=0.553, P<0.01). Conclusions: The expression of IGF-IR and SUSD3 may be correlated to the occurrence and development of breast cancer. The combined detection of IGF-IR, SUSD3 and ER may play an important role in judging prognosis and guiding adjuvant therapy after surgery of breast cancer.

• 수산경영론집
• /
• 제50권1호
• /
• pp.39-54
• /
• 2019

The purpose of this paper is to analyze the difference of seafood dining consumer behavior by demographic characteristics (age, gender). This research surveyed 251 people in Busan, Korea. t-test, one-way ANOVA, and MDS were used to identify the difference of consumer behavior by demographics. The result of the research revealed the difference between demographic characteristics and seafood dining consumption. 20's showed to accept the trendy dining culture represented by salmon, sushi and shrimp, and 30's also have similar tendency. 40's have higher spending tendency to seafood dining like tuna restaurants. 50's and 60's showed conservative consumption propensity represented by grilled fish, braised fish and raw fish restaurants. In gender analysis, male have higher frequency than female about grilled eel. In the future, the seafood dining market would be reorganized with the expansion of sushi, salmon and shrimp dishes, which can be classified as a new dining market. In this research, we suggested fisheries supply and production strategies according to age and gender.

• 한국수산과학회지
• /
• 제54권2호
• /
• pp.224-230
• /
• 2021

This study assessed the contamination levels of total aerobic bacteria, fungi, coliforms, Escherichia coli, and Staphylococcus aureus, and qualitative analysis of Bacillus cereus, Salmonella spp., Listeria spp., and Vibrio spp. in four frozen-raw sliced fishes (cuttlefish, flatfish, salmon, and shrimp) for sushi production. The total aerobic bacteria, fungi, and coliforms were 2.95-3.38, 1.96-2.88, and 0.92-1.29 log CFU/g, respectively. In particular, shrimp was highly contaminated with total aerobic bacteria (3.38 log CFU/g) and fungi (2.88 log CFU/g). Over 3 log CFU/g of total aerobic bacteria was also detected in cuttlefish, flatfish, and salmon. Less than 1-2 log CFU/g of E. coli was detected in all frozen samples. S. aureus was detected at 2.25-3.13 log CFU/g in most samples. B. cereus was qualitatively detected at 25% in most samples, except for salmon (0%). Salmonella spp., L. monocytogenes, and Vibrio spp. were qualitatively detected at 25-50% of all four samples. The microbial contamination levels determined in the current study may be potentially used as basic data to perform microbial risk assessments of frozen-raw sliced fishes.

• Fisheries and Aquatic Sciences
• /
• 제24권8호
• /
• pp.277-283
• /
• 2021

Kudoa septempunctata has been reported as a new parasite in aquacultured olive flounder Paralichthys olivaceus, and also as a causative agent of food poisoning in humans. This paper investigated the infection of K. septempunctata in 216 sashimi and 20 sushi made of olive flounders in Busan, Korea. Among 236 samples, K. septempunctata was detected in eleven sashimi with 6-7 polar capsules by the microscopy. Among eleven sashimi, five sashimi were positive in Polymerase Chain Reaction (PCR) assay with the targets of 18S rDNA and 28S rDNA. The genotype of all the five PCR results is identified as the genotype ST3 which is common in Korea. K. septempunctata was found in olive flounders sashimi from Samcheonpo and Wando outside of Jeju Island. These findings would contribute to establish the standard of K. septempunctata for preventing food-borne outbreaks in advance and providing further preventive management for the seafood safety.

• 수산경영론집
• /
• 제37권2호
• /
• pp.61-83
• /
• 2006

In Side of Supply and Demand of Fisheries Products, The Aquacultural Industry stayed in subsidized situation for the whole fishery industry of korea when it's dawned. But now a day, the Aquacultural Industry has been developed to unique industry itself, and it could be said the Hoe - korean style Sashimi or Sushi culture of korea can't exist without its aquacultural industry. So it could be said that the Aquacultural industry is not only a part of the fishery industry but also inevitable unique industry. The main objective of this paper is to analysis the present situation for production of Flatfish, distribution of Flatfish, and consumption structure of Flatfish. Especially, the production for aquacultural Flatfish in 2005 has been raised over 38 times against the production in 1990, and it takes the status as the major fish which leads the domestic aquacultural industry compare with others. The distribution of Flatfish can be divided to the domestic and export mainly. In field of its domestic distribution, Flatfish is the major item with Rockfish, and the deal of its over 90% happens in Similarity Fishery Wholesale Markets such as In-chon, Ha-nam, and Bu-san Fishery Wholesale Market not in the common distribution process of the fishery products. At present, the exporting of Flatfish take 13.9% among the whole Aquacultural Industry of korea, and Flatfish mainly export to Japan. Also, through the development of chinese economy, Hoe consumption culture is expanded gradually. And the future of exporting Flatfish is very bright because of developing of the U.S. market. The brief introduction of the consumption style of live fish is as belows. According to the research, generally the most of korean consumers prefer individual item as their food to combination style in korean Hoe consumption culture and the favorite item of korean consumers are Flatfish and Rockfish.