자연산 및 양식산 활어의 식품학적 품질 및 안전성 비교 연구

Abstract

Getting out of economic difficulties depressing Korean after the 1945 Liberation, toward the term of industrial development, meat intake increased relatively rather than marine products in Korea. However, in addition to the recent noticeable growth of the food service industry, changed dietary life into the western style increasing consumption of instant meal or meat caused spreading of obesity, arteriosclerosis, and various kinds of lifestyle-related diseases caused by oversupplying nutrition. At this point of time, the health component or physiological effect contained in marine products have been founded by food-related research workers. Sliced raw fish has been known as a food satisfying two aspects of health-oriented property and taste, to hold a great part of the food service industry. Accordingly, the consumption of sliced raw fish is sharply increasing, but more than 90% of sliced raw fishes currently circulated are cultured live fishes, because wild live fishes available for sliced raw fish have been dried up owing to reckless fishing, and fishing banks are being reduced. Production amount of cultured live fish has been increasing by more than 10 times in comparison to the later half of 1980s, and a great deal of live fishes for sliced raw fish are being imported from China or Japan. Total amount of production of Korean cultured live fishes was about 58,000 tons in 2004. 15 kinds of fishes are being cultured, most of which are flat fishes and rock fishes. Seeing through Korean live fish circulation market, domestic cultured live fishes cover about 60%, imported products from China hold about 35%, and wild fishes cover only 5%. Thus, lack of wild fishes causes price rising, and some restaurants deceive customers into being damaged, pretending cultured fishes to be wild ones. In addition, a great deal of imported live fishes is currently consumed in Korea, but there are no materials to secure hygienic safety for imported live fishes, as well as the quality. Besides, when preparing for sliced raw fish with a red seabream, of which color or flesh substance if similar to a snapper, which is sold by high price in some cases. As the result of it, the market share of domestic cultured fishes is dropping. But, like as wild or imported fishes, there is no skill to judge objectively the hygienic safety and quality of live fishes. Thus, this study attempted to distribute to promote consumption of cultured live fishes and improve the national health, as securing sitological superiority and safety of domestic cultured live fishes, through evaluating sitological quality of wild and cultured live fishes, hygienic safety of wild and cultured live fishes. The content and result of the study is like as follows.