• Journal of Food Hygiene and Safety
• /
• v.19 no.2
• /
• pp.74-83
• /
• 2004

Raw-fish food contains a lot of moisture and is a high-protein food. It is a first-stage processed food taking a lot of manual work. Therefore, it is classified as a PHF food, very liable to cause a bacterial food-poisoning. But its manufacturers are usually small-sized and a systematic sanitation management is difficult to expect. But the manufacturer participating in this study produces chilled fresh raw-fish food. Fish are sliced into two fillets, which are packaged under vacuum, kept and distributed in refrigerators, and sold within a day. It is a newly-developed kind of raw-fish food, and a more improved kind of raw-fish food making possible a systematic sanitation management. The HACCP (Hazard Analysis and Critical Control Point) is a systematic and continuous process-control method which is very efficient for controling food sanitation and reducing the expenses. A new HACCP model has been developed to be applied to a large-sized chilled fresh raw-fish food manufacturer. To ascertain its efficiency, the baterial examination was done to its workplace and products. The significance test was done on its data by "SPSS 12.0 for Window" and "Mann-Whitney U Test". The numbers of bacteria on its final products were significantly different in flatfish and porgy. The number of bacteria tended to decrease in each time-differential sampling (P＜.00l). The final food products showed no food-poisoning bacteria in all the time-differential tests and in all the samplings, which proves that the CCP of the HACCP system is under control. After the SSOP program was applied, no pathogenic bacteria were found in the work-place, and the kinds and numbers of bacteria decreased. The numbers of general bacteria and colon bacilli also showed a significant difference from those before the SSOP program in the filleting board (P＜.05), in the skinning board (P＜.0l), in the neck-removing knife (P＜.05), and in the filleting knife (P＜.01). The working equipments, periodically disinfected, also showed a significant difference in sanitary conditions (in the dehydrator, P＜.05). The number of bacteria found on the food-touching surface was within the standard (below 500/l00 cm$^2$) After the SSOP program was applied, the general bacteria and colon bacilli were not found. The quality of water used in the food processing was also within the standard. The numbers of bacteria falling from the air in the work-place were negligible in all the samplings (＜30CFU/l000ι). The staphylococci and fungi were not found.

• Parasites, Hosts and Diseases
• /
• v.33 no.3
• /
• pp.219-224
• /
• 1995

The authors present the first human case of Clinostomum pharyngitis in Taegu, Korea. The patient was a 56-year old male who visited an otolarlngology clinic due to foreign body sensation and pain of the pharyngeal region for 3-4 days. He used to eat raw fresh-water fish. Otolaryngological examinations revealed a living worm adhered to the right posterior pharyngeal wall. The worm removed was identified as C. complonotum after morphological observations. It is likely that more attention should be paid to eating raw fresh-water fish in Korea siC regards to Clinostomunl pharyngitis.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.45 no.8
• /
• pp.1192-1201
• /
• 2016

This study was conducted to investigate sensory characteristics and consumer acceptance of sliced raw fish. The two most popular varieties in Korea, flounder and rockfish, were used. Samples of each variety were prepared as follows to create consistent perceptible sensory differences: 'fresh' (consumed within 2 h after sacrifice), 'aged' (stored at $1^{\circ}C$ for 24 h), 'frozen' (frozen at $-16^{\circ}C$ for 23 h then thawed at $23.5^{\circ}C$for 1 h), and 'immersed' (immersed in sterilized water at $1^{\circ}C$ for 24 h). Sensory profiles of samples were determined through quantitative descriptive analysis using 10 trained panelists. Consumer acceptance test was conducted using 47 consumers. Analyses of variance were conducted to test significance of differences in sensory profiles and hedonic ratings among samples. Consumers were clustered according to their overall liking scores, and their preference patterns were cross-checked with sensory profiles. For both fish varieties, 'fresh' was characterized by stronger hardness, cohesiveness, springiness, cartilage-like texture (applied to only rockfish), and fishy flavor, whereas 'frozen' and 'immersed' were distinguished from other samples for their stronger wetness, juiciness, and fresh fish flavor than those of other samples. 'Aged' was significantly less hard, cohesive, and springy than 'fresh' as well as less juicy and wet than 'frozen' and 'immersed'. Consumers significantly preferred 'fresh' flounder and rockfish to others for their strong cohesiveness and springiness, indicating textural attributes were main factors affecting consumer preferences. However, for both flounder and rockfish, 40~50% of respondents preferred 'frozen' and 'immersed' to 'fresh' for their tenderness and fresh fish flavor. For this group of consumers, flavor liking had a greater effect on overall preference than texture preference. The result suggests that cohesive and springy textures and fresh fish flavor are major drivers of preferences for raw fish slices, but their relative importance and optimal levels varied across individual consumers.

• Journal of Fisheries and Marine Sciences Education
• /
• v.17 no.3
• /
• pp.413-426
• /
• 2005

The objective of this study consists of facilitating seafood consumption by increasing its intake opportunities for consumer through analysis of sliced raw fish. A study on sliced raw fish consumption was conducted on 630 citizens of Busan(252 men and 378 women), attending high school and university, and employedas housekeepers and salaried employees. The goal of the study was to assess the attitude and degree of satisfaction obtained from eating sliced raw fish and ultimately to promote greater seafood consumption. A self-administered questionnaire was used to record the results. The results were as follows : About sixty percent of the respondents appeared to like or not to be reluctant to eating sliced raw fish. The main reasons for favoring sliced raw fish were its taste and nutritious effects. All ages liked sliced raw fish, but teenaged women, on average, tend to dislike sliced raw fish. The most preferred sliced raw fish was flounder. Most of the panelists preferred korean rock fish, and red sea bream due to their ordinary muscle. Sliced raw fish of the 2nd and 3rd variety were the most popular. For most of the sliced raw fish, the own-price elasticity came out to be relatively low. This can be explained by the fact that sliced raw fish is characteristically purchased based more on quality and freshness, than on price. SINGSINGWHE(SSW)-fresh sliced raw fish should be stored at 0$^{\circ}C$ for no longer than 10hrs. Taste, nutritional value and low price have the potential to promote the consumption of seafood. Factors which can reduce the consumption of sliced raw fish were safety due to Vibrio septicemia, rainy day, indistinct origin, and high rices. To promote sliced raw fish consumption, the subjects recommended the quality improvement and low price.

• The Journal of Fisheries Business Administration
• /
• v.34 no.2
• /
• pp.91-107
• /
• 2003

Distribution of fish products from Tongyoung Marine ranching can be classified by three routes such as street-stall, live fish transportation vehicles, and wholesale markets neighboring unloading ports. These methods of distribution, however, have been restricted by limited distribution right, difficulties to differentiate fish prices from other surfaces, simple marketing channels. The ratio of cultured live fish circulated in market is increasing while naturally caught live fish is decreasing and the fresh fish shows a little of increasing rate. Consumers purchasing routes mainly depend on the live fish transportation merchants. For fresh fish traditional market plays an important role in trade. Convenience for consumers and quality of products are main factors in making decision of purchases. Bargaining power, however, belongs to the live fish transportation merchants. The demand of special markets for live fish was very strong, and the convenience and quality are relatively important required factors. Catch from Tongyoung Marine ranching has very good reputation as the possibility of being a good brand. Expecting possibility of quality differentiation was higher than price differentiation specially. The possible conclusion of a contract of a supply was suspicious however. Preliminary quality evaluation revealed that the catch is better than the cultured but worse than naturally grown fish. A merchandising is to be in a better position in the formation of prices by giving $\ulcorner$brand image$\lrcorner$ to potential consumers. The target markets are retail stores such as restaurants for raw fish and final consumers. The staple markets are retail stores. Possible items of products are live fish, fresh fish for cook, and fresh fish for raw fish. It is necessary for the catch to be informed as new functional products that have been improved in safety and quality, since the product positioning is similar but not well known to consumers. To secure a brand it is required to register a trademark, eco-label product design or packing, use real name in tranction, introduce recall system, and put label. Price higher than naturally grown live fish should be targeted. Establishing broad distribution channel, wholesale market, franchise are required. To secure enough catch and control shipment of products facilities of containing live fish are necessary. Instead of dealing with live fish only, it would be better to. sell fresh fish and live fish simultaneous. Strategically promotion focuses on advertisement of Marin ranching at first and then focuses on the catch from the marine ranching.

• Journal of Food Hygiene and Safety
• /
• v.19 no.2
• /
• pp.84-96
• /
• 2004

This study aims at developing an easily-applicable Sanitation Standard Operating Procedure(SSOP) program for Fresh raw-fish manufacturing. It compares the sanitation inspection results of SSOP-program-applied procedure and non-applied procedure. The samplings for bacteriological examination were collected from the touching surface of food and from the personal workers. The sanitation status was recorded in the check-up list. The results were statistically analyzed to ascertain the efficiency of the SSOP program. The present official KFDA check-up list for sanitation inspection is composed of 51 items. Each item is judged to be fit or unfit to the standards. When the unfit items are more than 6, the work-place is judged to be insanitary. But in this study, the results of sanitation inspection are scaled in points in the 70％ allotment, and the results of bacteriological examination are scaled in points in 30％, totaling 100％. Below 60 scores are judged to be insanitary and administratively punished; 61-75 scores are judged to be average; 76-85 good; above 86 excellent. The sanitation inspection scores by the improved check-up list went up by two grades from 71.8 (before SSOP program) to 88.6 (after SSOP program). The results of bacteriological examination also improved from 57.5 to 98.2. The total scores of both results converted in the allotment of 70％ and 30％ also showed an improvement by two grades from 66.4 (before SSOP program) to 93.4 (after SSOP program). The above results show that the manufacturers participated in this study are following the 8 essential sanitary procedures which are needed to anchor the HACCP system.

• Journal of Environmental Health Sciences
• /
• v.24 no.2
• /
• pp.100-103
• /
• 1998

A survey on the incidence of metacercariae infection of Clonorchis sinensis in the fresh water fish, Pseudorasbora parva which is well known as the second intermediate host for this fluke was carried out in the upper stream of Phoung-tack stream, Kyungki province during the period of October to November 1997. Forty fish in P. parva were collected by netting, or using the bait in transparent bowls from the two different districts located in Osung-myun, Phoungtack-gun and transported to the laboratory. The body length and weight were measured. They were from 5.0 to 7.6 cm in length and 1.0 to 5.0 g in weight. A total of 40 P. parva were divided 3 groups by the size (70-79, 60-69 and 50-59 mm) and were digested by artificial digestion with pepsin-Hcl solution in a 36$\circ$C incubator and then examined the infection density of metacercariae of the fresh water fish under a binocular dissecting microscope. The incidence of metacercariae infection in P. parva was 406 of 40 examined and the metacercariae detection rate showed 77.5%. The average number of metacercariae detected in P. parva was 10.2. The results of the survey indicate that Clonorchis sinensis infection may occur by consuming raw fresh water fish caught from the upper stream of Phoungtackho, Kyungki province.

• Parasites, Hosts and Diseases
• /
• v.21 no.1
• /
• pp.6-10
• /
• 1983

A study of infestation patterns for larval trematodes from fresh-water fish and brackish-water fish was carried out during the period from June to October in 1982. They were collected by netting, asking with rod and lino, and using the a bait of crushed oil cake in a transparent plastic bowls at the three localities, Daebon-dong, Kugil-dong, and Hoam-dong in the river Taechong, Kyungpook Province, Korea. Five species of fresh-water fish, the crussian carp, Carassius carassius Linnaeus, the bullhead, Coreobagrus brfvicorpus Mori, the fat minnow, Morose oxycephalus (Bleeker) , the flat bitterling, Paracheilognathus rhombea (Temminck et Schlegel) , and the catfish, Parasilurus asotus (Linnaeus), and two kinds of brackish-water fish, the grey mullet, Mugil cephalus(Linnaeus) and the sweet-fish, Plecoglossus aztivelis (Temminck et Schlegel) were examined. Four species of the metacercariae, Exorchis eviformis, Metacercaria hasegawai, Metorchis orientalis and undetermined larvae were found. Of these, the encysted larvae of the human intestinal fluke, Metagonimus yokegawai, were found from three kinds of fresh-water fish, the crussian carp, the bullhead and the fat minnow and one species of brackish-water fish, the sweets;sh and the infestation rates for the larvae varied appreciably from fish to fish. The intensity of infestation with the Metagonimus larvae in the three species of fresh-water fish was low, and the average number of the larvae per gram of flesh varied from 0.5 to 0.2. By comparison, the brackish-water fish wqs more heavily infested and the mean number of cysts per gram of flesh in Plecoglossus altivelis was 109.2. It was foung that infection with Metagonimus yokogawai os caused by consuming raw fresh-sater fish and brackish-water fish caught in the river Taechong, Kyungpook Province, Korea.

• Parasites, Hosts and Diseases
• /
• v.22 no.1
• /
• pp.78-84
• /
• 1984

In order to determine the infestation patterns for metacercaria of digenetic trematodes, several kinds of fresh-water and brackish-water fish were caught in River Hyungsan, Kyungpook Province, Korea and examined from March to October in 1983. They were collected by netting, fishing with rod and line, or using the bait of crushed oil cake in transparent plastic bowls, and were dissected into the flesh, scales and 6ns with tail, and then examined for the presence and infestation density of larval trematodes. Of the 11 kinds of fish examined, the encysted larvae of Exorchis oviformis were found all of them, Metagonimus yokogawai from 9 kinds, Cyathocotyle orientalis, Metacercaria hasegawai and Metorchis orientalis from 6 kinds, alld Clonorchis sinensis from 4 Kinds in the present study. In the intensity of infestation with Clonorchis sinensis, the Korean shiner, Gnathopogon atromaculatus Nichols et Pope, was the most heavily infected species, the average number of metacercariae per grata of fish flesh being 45.5, followed by the striped shiner, Puntungia hirxi Ibersenstein 11.6, and Southern top-Inouthed minnow, Pseudorasbora larva (Temminck et Shlegel) , 9.7. The intensity of infestation with the iwetagonimus larvae in 8 species of fresh-water fish was relatively low, and the average number per gram of flesh varied from 0.23 to 9.1. In comparison, the brackish-water fish were more heavily infected and the mean number of cysts per gram of flesh in the sweetfish, Plecoglossus altiwelis, was 32.9. The results of this study generally indicate that Clonorchis sinensis and Metagcnimus yckogawai infection may occur by consuming raw fresh-water fish caught in the river Hyungpook, Kyungpook Province, Korea.

• Food Science and Preservation
• /
• v.14 no.6
• /
• pp.571-577
• /
• 2007

Storage characteristics of fresh and thawed sliced raw fish (flounder and rockfish) washed in different solutions (tap water, A; jade water, B; 0.2% chitosan-ascorbate (CA), C; 0.03 ppm ozone water, D; 1.5% vinegar containing jade water, E; 1.5% vinegar and 0.2% CA containing jade water, F) at $10^{\circ}C$ were investigated. Changes in pH and acidity of thawed sliced raw fish (TS) during storage were lower than for fresh sliced raw fish (DS). The total microbial content (log cfu/g) of A stored for 3 days in DS was 6.7 (which represented an increase of 1 log cycle compared with day zero), but was 5.50 in B, 3.23 in C, 4.90 in D, 2.40 in E and 1.77 in F, the latter similar to counts at day zero. The degree of microbial contamination of DS and TS followed the order F > E > D > C > B > A in flounder, and F > E > C > D > B > A in rockfish. In general the hardness and chewiness of TS was less than for DS. While the effect of CA on TS texture was not significant in flounder, the effect showed in rockfish. For DS, the appearance in B, C and D was relatively good, as was freshness. Fishiness of flavor was in the order A > B > F > E > D > C. Overall acceptability of flounder and rockfish treated with C was better than treatment with the other washing agents. For TS the appearance of flounder and rockfish were good in B and C. The freshness of flounder and rockfish were in the order of D > C > B > A > E > F and D > C > B > A > E > F, respectively. Fishiness of the flavor of sliced raw fish was lowest in D, which also provided the best overall acceptability.