• Korean Journal of Microbiology
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• v.9 no.2
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• pp.47-54
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• 1971

This study is concerned to the microbial population and its effects in the fish paste products. Experimental results were summarized as following orders ; 1) The number of bacteria in accordance with raw materials and coocking site waas known to as ; Wheat flor - $7.0{\times}10^8$/gram , Brayed fish meat - $2.0{\times}10^7$/gram, Cooking table - $6.1{\times}10^6$/$1.54cm^2$Chopped fish meat -$4.1{\times}10^6$/gram, Wooden plate - $5.5{\times}10^5$/218.32cm, Sodium chloride - $8.8{\times}10^4$/gram, Wheat starch - $4.5{\times}10^4$/gram, Fish meat - $2.3{\times}10^4$/gram. However, there were a few bacterial numbers less than 300 per gram of raw materials, such as monosodium glutamate, tap water, sugar, saccharine and eggs. 2) Bacterial population in the raw materials might be changed according to the conditions of preservation. 3) When the heat tratment is used for the preservation, the thermal effects were rarely found at the interior part of fish paste products. Conduction of heat into the interior part dose not rise about $84^{\circ}C$ and the survival of bacteria could be possible under the condition. Therefore, cooking being used requires further studies. 4) Number of bacteria in the fish paste products sold in the market was higher on April and May than those on June. Especially on June, the number of bacteriz in the interior part were found higher than those in the exterior part of the products.

• Journal of Food Hygiene and Safety
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• v.8 no.2
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• pp.13-21
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• 1993

Vibrio septicemia,, resulting in high mortality, has been caused by Vibrio vulnificus. Ingestion of marine products or contact with sea water contaminated with Vibrio vulnificus can cause septicemia. Vibrio vulnificus has been detected world wide and west sea area of Korea, Kum river estuary in particular, showed high detection rate. Higher detection rate of Vibrio vulnificus were reported in the bottom deposit with low depth of water, low salinity, and high COD. Man with the liver disease can easily come down with Vibrio septicemia and the main source is the sliced raw fish dish. The preventive measure for this disease is to wash raw fish material thoroughly with tap water and handle in sanitary conditions. Washing with sea water is strictly prohibited . It may be necessary to forbid the small-scale businessmen from selling the sliced ray fish dish in the vicinity of seashore. Man with the liver disease of diabetes should not swim or consume the raw fish dish in the contaminated area during summer.

• Journal of Aquaculture
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• v.16 no.3
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• pp.190-195
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• 2003

Dietary optimum ratio of frozen raw fish and commercial compound meal (CCM) in moist pellet (MP) were investigated to improve the growth rate, and feed and economical efficiency in the flounder, Paralichthys olivaceus. Experimental fish (average body weight, about 48 g) were divided into 6 groups and each group was fed with raw fish (FRF), and MPs (ratio of raw fish and CCM=9:1, 8:2, 7:3, 6:4 and 5:5) for 10 weeks. The 9:1, 8:2, 7:3, 6:4, 5:5 groups showed no significant difference in weight gain as 203.5~217.3%, while the FRF group showed significantly low growth rate as 183.1%(P<0.05). The feed efficiency gradually increased with the increase in the ratio of CCM and was the highest in the 5:5 group as 89.7%. As a result of analysis of body composition after the experiment, moisture was significantly low in the 7:3 group (P<0.05) and crude protein was significantly low in the 9:1 group (P<0.05). The crude lipid increased as the ratio of raw fish increased, and it was the highest in the raw fish group (8.3%) and the lowest in the 5:5 group (4.6%). There were no significant difference in hepatosomatic index (HSI) and condition factor(CF) among the experimental groups. Visceralsomatic index (VSI) increased with the increase in the ratio of raw fish and was significantly high in the raw fish group as 5.49 (P<0.05). For the unit cost of feed, it was found that raw fish was economical when mackerel, a source of raw feed, was 400 won/kg, while the ratio of 5:5 was economical when it was more than 500 won/kg. Results of this study concluded that sole use of raw feed is not desirable in view of growth, environment and economy, and the 5:5 group showed highest effect under the least use of raw feed.

• Journal of Aquaculture
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• v.9 no.3
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• pp.247-254
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• 1996

Two experiments were conducted to evaluate dry pellet on growth of juvenile Korean rockfish (sebastes schlegeli) by comparing with moist pellet and raw fish-based moist pellet. In the first experiment, three replicate groups of 40 fish averaging 4.7 g were fed one of the following three experimental diets for 11 weeks : d교 pellet (DP) and moist pellet (MP) diets containing $56\%$ white fish meal (WFM) + $3\%$ soybean meal (SM) + $5\%$ corn gluten meal (CGM) as protein sources, or raw fish-based moist pellet (RMP, $50\%$ frozen horse mackerel+$50\%$ commercial fish feed). No significant differences were found among fish fed different pellet types of diets in daily weight gain and whole body composition (P>0.05). In the second experiment, two replicate groups of 140 fish averaging 10.9 g were fed one of the following three experimental diets for 8 weeks : DP and MP diets containing $38\%$ WFM+$15\%$ SM+$10\%$ CGM as protein sources, or RMP. Daily weight gain and feed efficiency from fish fed RMP were significantly (P>0.05) higher than those from fish fed DP diet. These different growth responses between two experiments may be due to dietary protein sources and nutrient content. findings showed that DP can be used as a practical diet for juvenile Korean rockfish.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.42 no.5
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• pp.476-480
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• 2009

This study was conducted to evaluate the effect of extruded pellets (EP) containing different levels of protein (51%-55%) and lipid (9%-15%) for growth of flounder (Paralichthys olivaceus) comparing with raw fish-based moist pellet (MP). Two replicate groups of 40 fish per each tank (initial mean weight 106 g) were fed one of three experimental EP (EP1, EP2 and EP3) containing different protein and lipid levels, a commercial EP (EP4) and MP for 16 weeks. Survival was not significantly different among all groups. Final mean weight of fish fed MP was significantly lower than that of fish fed EP1, EP2 and EP4 (P<0.05), but not significantly different from fish fed EP3. Feed efficiency of MP-fed fish was significantly lower than fish fed all EP formulations (P<0.05), but no significant difference was observed among the EP groups. Daily feed intake of MP-fed fish was significantly higher than fish fed all EP formulations (P<0.05). Condition factor was not significantly different among all groups. Whole body moisture and crude lipid contents were significantly affected by diet (P<0.05). Growth and feed efficiency of flounder was not affected by EP protein and lipid levels. Dietary formulation used in EP1, EP2 and EP3 can be applied to the practical feeding of flounder.

• Journal of the Korean Society of Food Culture
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• v.29 no.6
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• pp.585-592
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• 2014

The purpose of this article was to research the effects of physical environment on risk perception in customers at raw-fish restaurants in the Northeastern area of Kangwon province, South Korea. In this research, reliability analysis, factor analysis and path analysis were carried out. Physical environments were divided into four factors and risk perception into three factors. 'Exterior facility' had a negative influence on performance (p<0.001) and financial risk (p<0.001). 'Interior facility' negatively affected performance risk (p<0.001), financial risk (p<0.001) and time risk (p<0.001). 'The others' negatively influenced performance risk (p<0.05). Lastly, 'press copy' negatively influenced performance risk (p<0.001). Based on these results, various physical environments affected the risk perception in customers at raw-fish restaurants, and satisfaction level of customers was based on risk perceptions. As a result, food-service companies need to manage the physical environment as a marketing strategy, as well as reduce risk perception to increase customers loyalty.

• Korean Journal of Food Science and Technology
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• v.8 no.4
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• pp.212-218
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• 1976

For removal of trimethylamine (TMA) which is generally accepted as the main component of marine fish oder and the lipids in marine fish which contribute directly or indirectly to the odor of fish flour, extractions of raw Cololabis saira were carried out with Ethanol-Water Mixture or Absolute Ethanol. Results obtained are as follows: 1. Efficient extraction of TMA from raw Cololabis saira took place when final concentration of ethanol was $40%{\sim}55%$. 2. When successive extraction of raw Cololabis saira was carried out with boiling absolute ethanol, the extraction proceeded in two distinct stages: a) In the first stage, efficient dehydration of raw Cololabis saira and efficient TMA extraction took place simultaneously. b) In the second stage, efficient lipid extraction followed after the dehydration stage.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.50 no.2
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• pp.130-138
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• 2017

This study examined chemical characterization in commercial dark-fleshed fish (mackerel Scomber japonicus, Japanese Spanish mackerel Scomberomorus niphonius, and Pacific herring Clupea pallasii) to determine their suitability for use as raw materials for seafood products. The volatile basic nitrogen (VBN), heavy metal, radioactivity, polychlorinated biphenyl (PCBs), benzo[a]pyrene, and histamine concentrations were measured. The VBN in all of the dark-fleshed fish was less than 20 mg/100 g, which is the limit for raw materials for seafood processing. Except for mackerel based on the lead (Pb) standards of the European Union (EU), Taiwan, and CODEX, and all fish based on the cadmium (Cd) standards for China and the EU, the commercial dark-fleshed fish were free from total mercury (Hg), Pb, and Cd based on domestic and foreign standards. The radioactivity, polychlorinated biphenyl (PCB), benzo[a]pyrene, and histamine concentrations of the commercial dark-fleshed fish all adhered to the domestic and foreign standards. The commercial dark-fleshed fish tested could all be used as raw materials for seafood products, except for some exported products.

• Journal of Fisheries and Marine Sciences Education
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• v.9 no.2
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• pp.149-166
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• 1997

This thesis is studied by means of operation diary of the factory ship GAECHEOG in the Sea of Okhotsk and the Sea of Bering from Jul. 1993 to Dec. 1996, We summarize these results as follows : 1. The factory ship GAECHEOG equipped trawl winch able to haul raw fish 700M/T per day and cargo winch able to unload manufactured goods 900M/T. The crews consist of 290~330 persons. 2. Factory machineries equipped surimi making plant able to process about 150M/T per day and fish meal plant able to manufacture about 70M/T per day. 3. The fishing ground from June to Nov. was the western Bering sea lying in the eastern Kamchaka peninsula and from Dec. to May, the fishing period to gather roe of a Pollack, was the Sea of Ohotsk lying in the western Kamchaka peninsula. 4. The buying catch of fish per each voyage from Dec. to May, the fishing period gathering Pollack-roe, was about 17,000~33,000M/T and from Jul. to Oct., the fishing period gathering non Pollack-roe, was about 10,000~21,000 M/T. 5. Raw fish was the most about 33,000M/T of the 2nd voyage in 1994 and was the least about 8,300M/T of the 1st voyage in 1993. Other voyages were about 13,000~18,000M/T. 6. The Pollack buying from Jul. to Nov. in the Bering sea was 5~7 fishes for one row in pan and body length about 40~50cm, and from Dec. to May in the Sea of Ohotsk was 6~8 fishes for one row in pan and body length about 37~45cm. 7. Surimi production in the 2nd voyage in 1994 was the most about 7,300 M/T, in the 1st voyage in 1993 was the least 1,900M/T and in other voyages was about 2,500~3,800M/T. The extraction rate of surimi goods for raw fish was about 17.4~26.5%. 8. Fish meal production in the 2nd voyage in 1994 was the most about 2,300 M/T, in the 1st voyage in 1993 was the least about 780M/T and in other voyages was about 1,100~1,700M/T. The extraction rate of fish meal goods for raw fish was about 7.3~10.7%. 9. Pollack-roe production was very much from Jan. to Apr. and was about 380~700M/T per each voyage. The extraction rate of Pollack-roe for raw fish was about 1.2~4.9%.

• Journal of environmental and Sanitary engineering
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• v.15 no.3
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• pp.8-14
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• 2000

This paper was conducted to examine the level of total and organic mercury in the scalp hair by the consumption pattern of fish. The scalp hair samples were collected from the occipital part of 101 in coastal, 106 in rural. The total and organic mercury contents of adult scalp hair increased with age up to the forties and slightly decreased in the fifties. (p<0.01) The mercury contents of the persons who were favorite dishes of fish were most high, and who prefer fish were 2 times higher than those of the persons who prefer vegetables and broiled. The contents of total and organic mercury in scalp hair showed a increasing tendency with the intake frequency of raw and cooked fish. (p<0.01) The total and organic mercury contents in the raw fishes were over 2 times higher than those in the boiled fishes.