• 한국생물공학회:학술대회논문집
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• 한국생물공학회 2000년도 추계학술발표대회 및 bio-venture fair
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• pp.137-140
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• 2000

Numerous novel marine natural products have been discovered and isolated from varied marine organisms by the diligent bio-prospectors over the past decades. An assessment of the current status of commercial development of these natural compounds indicates only minimal commercialization due to the lack of sustainable supply. To bridge the gaps between discovery and commercialization of these tantalizing bioactive compounds, marine bioprocess engineering is the key for its success. The problems, challenges and opportunities for marine bioprocess engineers are examined for the timely transformation of the discovery into commercial reality. Marine bioprocess engineers will find it the most rewarding practice of their expertise in diving into the ocean.

• 한국수산과학회지
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• 제50권2호
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• pp.111-119
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• 2017

We assessed the sanitary quality of fish jerky based on domestic standards (Korean FDA, Standards on Quality of Seafood and Seafood Products, KS) and compared the characteristics of fish jerky with those of other commercial animal jerky products. The standards encompassed sensory properties (form, flavor, color, texture, and foreign matter), moisture, and microbial properties (Escherichia coli and Staphylococcus aureus). Based on the standards, some fish jerkies did not meet standards on sensory form (code 5) and color (code 11), moisture content (code 7 and 12), E. coli (code 2, 4, 5, 9, 10 and 14) and S. Aureus (code 5). These results suggest that commercial fish jerky should be monitored and controlled on safety to ensure the distribution of high-quality products.

• 한국해양바이오학회지
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• 제3권1호
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• pp.31-37
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• 2008

Off the 1,572 km long coastline of Namibia lies known as the Benguela upwelling system, a very rich source of marine life supporting traditional and modern forms of fishery. Commercial fishing and fish processing is one of the fastest-growing sectors of the Namibian economy in terms of employment, export earnings, and contribution to GDP. The fishing industry has grown to the extent that it is currently Namibia's second biggest export earner of foreign currency after mining (90% of national output is marketed for export). In 2005, Namibia harvested about 552,164 tonnes of fish. The final value of processed products (export value) that year was around US$ 376.0 million. Besides the marine captured fisheries, Namibia also has a small but vibrant aquaculture sector. Inland captured fisheries exist in the north-east and north-west of Namibia where as commercial freshwater aquaculture of tilapia and catfish is also undertaken. The inland fisheries are mainly subsistence based and typically labour intensive, with low catch per unit effort. However the subsistence fisheries from these regions play a significant role in the lives of rural community. The domestic market for marine fish products is extremely limited due to the small size of the population (2 million). The fishing industry is a source of considerable employment for many Namibians. Huge potential to increase production exists in Namibia, unpolluted high quality marine waters, high natural primary productivity of the seawater, availability of inexpensive fish by-products from established fish processing sector for inclusion in wet aqua-feeds and well-established processing, packaging and marketing systems due to the marine capture fisheries that can be adopted for aquaculture purpose.

• 한국수산과학회지
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• 제52권1호
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• pp.19-26
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• 2019

The objective of this study was to analyze bacteriological and chemical hazards in minimally processed commercial fish products, including Hwangtae (freeze-dried pollock), dried anchovy, fermented anchovy sauce, and salted and dried yellow croaker. Escherichia coli counts from all samples were below the regulation limits of the Korean Ministry of Food and Drug Safety Standards on Quality of Seafood and Seafood Products (Food Code). However, the food poisoning bacterium Staphylococcus aureus was detected at levels above $1.0{\times}10^2$ colony forming units (CFU)/g in Hwangtae, dried anchovy, and salted and dried yellow croaker, which are commonly ingested without heating and pose bacteriological hazards. The detection of S. aureus, an organism indicative of poor personal hygiene, which can be introduced by employees and multiply during distribution, indicates the necessity of improving the sanitary control of minimally processed commercial fish products. Histamine was not detected from dried anchovy or salted and dried yellow croaker, but was detected at some of the highest levels in fermented anchovy sauces. This result suggests that efforts to reduce the amount of histamine in fermented anchovy sauces are required.

• 한국식품영양과학회지
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• 제36권12호
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• pp.1596-1603
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• 2007

연어 frame 추출물에 대하여 건강 기능성 개선을 위하여 4종의 상업적 효소(Alcalase, Flavourzyme, Neutrase 및 Protamex) 처리에 의한 건강 기능성 연어 frame 가수분해물의 개발을 시도하였다. 연어 frame 가수분해물의 ACE 저해능($IC_{50}$)은 Neutrase로 4시간 처리한 가수분해물이 0.67 mg/mL로 가장 우수하였으나, 항산화성은 기대 이하의 범위(15% 이하)이었다. Neutrase 처리 연어 frame 가수분해물은 무처리 추출물에 비하여 일반성분과 관능적 특성(비린내 및 맛)에 있어서 차이가 없었으나 추출물 질소 함량은 높았고, 투과도는 개선되었다. 효소처리 연어 frame 가수분해물은 축육과 뼈로 제조한 시판 곰탕에 비하여 단백질 함량, 추출물 질소, 구성아미노산과 칼슘 함량이 높았고, 투과도, 관능적 비린내 등에서는 차이가 없었으며, 추후 조미 등에 의하여 보강 가능한 관능적 맛은 기호도에 있어 약간 차이가 있었다. 이상의 결과로 미루어 보아 연어 frmae 추출물에 Neutrase로 4시간 처리함으로 인하여 투과도와 ACE 저해능과 같은 건강 기능성은 기대할 수 있으리라 판단된다.

• 수산해양교육연구
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• 제13권1호
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• pp.1-18
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• 2001

The purpose of this research was to develop curricula for the department of marine products marketing in fisheries high schools. The specific objectives were as follows; 1) To investigate the demand of students, teachers in fisheries high schools, and workers in marine products marketing for the educational program. 2) To analyze the jobs of the marine products marketing fields. 3) To develop curricula for the department of marine products marketing on the basis of the theoretical background and the result of the objective 1) and 2). In order to achieve these objectives, domestic and foreign literatures, research reports, and theses were referred to in order to know the academic classification of fisheries economics and curricula of junior colleges and universities were collected and analyzed. To achieve the first objective, the degree of the students' knowledge of marine products marketing through fisheries management textbook was investigated. And the questionnaire survey of the demand was conducted on the subject of professors at the departments of fisheries management, teachers in the charge of the related courses and those who work for marine products marketing-related firms. The questionnaire was composed of 22 items about the knowledge of marine products marketing and 27 items about the job capacity. To achieve the second objective, the occupations were surveyed on the subjects of the works who work for marine products marketing. They were sampled randomly among the marine products buyers, wholesalers, auctioneers and salespersons. The results of this research were as follows; Taking grades and credits at each subject were made out on the consultation of the experts in marine products marketing. The curriculum of the professional subjects related to marine products marketing in fisheries high schools is suggested as follows; General Fisheries(10th grade, 6 credits, curricular discretionary class), General Oceanography(10th grade, 4 credits, curricular discretionary class), Fisheries Marine Transportation Information(11th grade, 8-12 credits), Marine Products Marketing(11th grade, 8-12 credits), Fishery Sale and Management(11th grade, 8-12 credits), General Fisheries Management(11th grade, 6-8 credits), Accounting Principle(11th grade, 4-6 credits), Marine Products Processing(12th grade, 4-8 credits), Commercial Law(12th grade, 4-6 credits), Management Practice(12th grade, 4-6 credits), Computer Practical Business(12th grade, 4-6 credits), Marketing(12th grade, 4-8 credits), General Marketing Management(12th grade, 6-8 credits), Marketing Information Practical Business(12th grade, 4-6 credits) Marketing Management I(12th grade, 4-6 credits), Marketing Management II(12th grade, 4-6 credits). If this curriculum is adopted, it will meet the demands of the educational aims and the industrial society.

• 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.

• 수산경영론집
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• 제51권2호
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• pp.25-50
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• 2020

The aim of this study is to overview what changes happened on the maritime field during the early Meiji period, how the compilation of 'Japan Fisheries' linked to the changes, and when the 'Japan Fisheries' was launched, completed and published. The trilogy of Japan Fishing Method, Japan Fishery Products, and Japan's Useful Marine Products are called "Japan's Fishery." These were completed in 1895 for almost ten years since the compilation project was launched in 1886 at the Agricultural and Commercial Ministry. Japan Fishing Method selected, improved and recorded excellent fishing and fishing methods in various Japanese regions at that time whereas Japan Fisheries Products chose excellent fish products from various methods of manufacturing and recorded the enactment and sale of fishery products. Japan's Useful Marine Products is not currently passed on, so it is not known what kind of useful marine products are recorded. However, it can be assumed that the classification method of the "Japanese Fishing Classification Table" published in 1889 was based on the Japan Fishing Index. The cited texts in Japan Fisheries Products are up to 55 documents, including Engisiki and Wakansanzaizukai's "Report of the Great Japan Fishery Association," "Ariticle of the Fisheries Fair," "The Western Fishery Manufacturing Technique" and "Trade Situation with China." Completed with extensive research from old books to the latest fishery information, "Japan's Fishery" is Japan's best "Marine Products Encyclopedia" at the time. It is also a valuable literature that can trace fishing and fishing techniques and methods of manufacturing marine products in each Japanese fishing village before the end of the nineteenth century.

• 한국수산과학회지
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• 제56권2호
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• pp.151-161
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• 2023

This study examined the nutritional characteristics of commercial Sik-hae (CS). The proximate composition per 100 g of CS: 12.7±3.8 g crude protein, 4.4±1.0 g crude lipid, and 6.0±1.2 ash. The total amino acid content range and average per 100 g of CS were 5.65-16.32 g and 11.69±3.76 g, respectively, and the major amino acids were aspartic acid and glutamic acid in all products. The major fatty acids of CS were 16:0 (all products), 18:1n-9 [8 types, flounder sik-hae (FS, all products), sandfish sik-hae (SS), anchovy sik-hae (AS) and black edged sculpin sik-hae (BESS)], 18:2n-6 (9 types, excluding AS), 20:5n-3 (4 types, FS-1, 2, 3, 5), and 22:6 [3 types, FS-3, Alaska pollock sik-hae (APS)-1 and AS]. As a supply source of mineral, 7 types (FS-1, 2, 3, 5, SS, AS and BESS) of calcium, 9 types [FS (all products), APS-1, SS, AS and BESS] of phosphorus, 6 types (FS-1, 3, 5, APS-1, SS and AS) of magnesium and 5 types (FS-1, 4, APS-2, SS and AS) of iron were expected.

• Journal of Ship and Ocean Technology
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• 제5권4호
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• pp.1-18
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• 2001

Software written in academic environments is rarely integrated and/or reused. Moreover, typical academic software products do not communicate with commercial CAD packages, consequently functionality that is readily available to industry is not available do academic researchers. The Surface Design Library (SDL) is a library serving as a framework under which, CAGD software, intended for research or educational use, can be written in such a manner that it becomes a reusable part of a useful CAGD system. Moreover SDL is equipped with an IGES translator so that it communicates with commercial CAD packages, This paper gives a brief overview to SDL and presents examples of using it for high quality fairing performed on a naval ship hull, before employing commercial CAD packages for further design and analysis.