• Fisheries and Aquatic Sciences
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• v.12 no.2
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• pp.118-129
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• 2009

To develop a sustainable management model for oyster farming in Pukman Bay, Korea, we estimated the carrying capacity for oyster farming using food availability data. Optimal culture densities were calculated to be 124-133 individuals per unit flux area ($m^2$) and 310-330 individuals per string. The present annual production is approximately 1,038 tons/year, which is 87% of the estimated maximum yield of 1,193 tons/year. Therefore, considering annual fluctuations and a critical buffer to reduce ecological impacts, the current level is within optimal conditions. During periods of increased water temperature, energy demand was largely met by high primary production. The food supply significantly decreased as the harvest season approached, and 10 out of 21 oyster farms had a deficient food supply for at least 1 month. Therefore, these farms (39% of the farms within the bay) exceeded optimal densities.

• Environmental Engineering Research
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• v.21 no.1
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• pp.69-73
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• 2016

Generation of food waste is a serious issue that needs to be addressed worldwide. Developing suitable treatment methods while generating energy (methane) is a common practice for sustainable treatment of waste. In this study, methane generation by food waste was investigated in mesophilic and thermophilic regimes at various hydraulic retention times (HRTs) and organic loading rates (OLR). In temperature regimes, influent concentrations and HRTs ranged from 30 to 110 g COD/L and 18 to 30 days, respectively, which corresponding to an OLR of 1.0 to $6.1kg\;COD/m^3-d$. Better methane production and organic removal was observed under thermophilic conditions because of the enhanced hydrolysis of complex polymers and microbial activity at higher temperature. The peak methane productivities attained in thermophilic and mesophilic regimes were 1.30 and $0.99m^3/m^3-d$, respectively. The maximum methane yields were achieved at 50 g COD/L and HRT of 24 d in both cases, and the values were 264 and $221m^3/ton$ COD, respectively. The results of this study will facilitate the development of sustainable methane production technologies using food waste as a feedstock.

• The Journal of Fisheries Business Administration
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• v.46 no.3
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• pp.51-61
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• 2015

The purpose of this study is to find food safety approach in the Eco-label Chain of Custody(CoC) which is only focused to traceability. Because, consumers want to be assured the certified seafood comes from sustainable fishery as well as hygienic. In order to this approach, we used Analytic Hierarchy Process(AHP) method as belows. We first understood the CoC criteria for using pair-wise comparison and analyzed and selected each Eco-label certifications and standards. Second, we carried out a survey to the targeted standard Marine Stewardship Council(MSC) CoC auditors all over the world and analyzed the priorities of food safety approach to 4 principles and 12 criteria belong the MSC CoC Standard. As the results, we found out that 'Management System' has the highest priority in the principles and 'Documentation' and 'Keeping Record' are the most important criteria for this approach. In addition, 'Training' and 'Identification' are also higher priority of criteria. So, we suggested food safety approach method for improvement of these criteria in conclusion based on discussion with specialist in this field.

• Journal of Microbiology and Biotechnology
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• v.34 no.5
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• pp.994-1002
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• 2024

The rise in plant-based food consumption is propelled by concerns for sustainability, personal beliefs, and a focus on healthy dietary habits. This trend, particularly in alternative meat, has attracted attention from specialized brands and eco-friendly food companies, leading to increased interest in plant-based alternatives. The dominant plant-based proteins, derived mainly from legumes, include soy protein isolates, which significantly impact sensory factors. In the realm of plant-based fats, substitutes are categorized into fat substitutes based on fats and fat mimetics based on proteins and carbohydrates. The production of these fats, utilizing gums, emulsions, gels, and additives, explores characteristics influencing the appearance, texture, flavor, and storage stability of final plant-based products. Analysis of plant-based proteins and fats in hamburger patties provides insights into manufacturing methods and raw materials used by leading alternative meat companies. However, challenges persist, such as replicating meat's marbling characteristic and addressing safety considerations in terms of potential allergy induction and nutritional supplementation. To enhance functionality and develop customized plant-based foods, it is essential to explore optimal combinations of various raw materials and develop new plant-based proteins and fat separation.

• Food Science of Animal Resources
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• v.41 no.1
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• pp.95-109
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• 2021

Consumer's interest in sustainable livestock farming methods has grown in response to concerns for the environment and animal welfare. The purpose of this study is to examine the different influences of sustainability product information on sensory characteristics and purchase behaviors. To accomplish this aim, the study used salami, which is an Italian-style sausage processed by fermentation and drying. Three different types of information were provided: salami made from the pork of an antibiotic-free pig (SMAFP), of an animal welfare pig (SMAWP), and of a grazing pig (SMGP). This study was conducted as an off-line experiment with Korean participants (n=140). As a result, there were sensory differences according to the sustainability information. For the SMAFP, it had a significant difference in, sourness (p<0.05). With the SMAWP, there was a difference in gumminess (p<0.10), and the SMGP had significant differences in sourness (p<0.01), sweetness (p<0.01), andmoisture (p<0.05). Moreover, the purchase intention and willingness to pay were significantly higher when the sustainability information was given. Especially, among the three types of salamis, participants were willing to pay the most for the SMAWP. This is one of the first consumer studies to investigate sensory evaluation and purchase behavior for various types of sustainable livestock production. These results contribute by helping sustainable meat producers and marketers become aware of the kind of sustainable information to which consumers are sensitive.

• The monthly packaging world
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• s.214
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• pp.68-80
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• 2011

• 축산식품과학과 산업
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• v.11 no.1
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• pp.84-95
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• 2022

• The monthly packaging world
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• s.362
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• pp.100-104
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• 2023

• The monthly packaging world
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• s.320
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• pp.95-98
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• 2019

• The monthly packaging world
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• s.373
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• pp.75-82
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• 2024