This study conducted to investigate the impact of raw material freshness on the quality and hygienic safety of anchovy fish sauce and suggest the importance of raw material freshness to make high-quality and hygienic anchovy fish sauce by measuring the chemical compositions and histamine. To devide the raw material's freshness levels, raw anchovy was left for 24 hours and was sampled every 4 hour(Group -). As a result, the levels of VBN(volatile basic nitrogen) and histamine increased as time passed each Ⅰ Ⅶ contents were 16.29-87.65 mg/100 g and 6.14-1499.63 mg/100 g respectively. As fish sauce fermented for 18 months, the contents of VBN were 205.31-270.51 mg/100 g and histamine were 120.54-1707.22 mg/100 g, respectively. These results means the levels of VBN and histamine of raw materials are significantly associated with the hygiene of anchovy fish sauce. To investigate the reason of different contents of histamine at each fish sauce, bacteria from each groups were isolated and identified. At group -those Ⅴ Ⅶ the lowest three groups, Leconostoc mesenteroides ssp. cremoris was identified and that produced the highest content of histamine 22.88-101.69 mg/kg and the others produced histamine 3.79-20.2 mg/kg. This means that fish sauce made by low freshness materials contain bacteria have strong ability to make histamine from histidine.Therefore, the freshness of raw material influences the hygiene and safety of fish sauce, and it is most important to manage the freshness of raw material to make the high quality and hygienically safe fish sauce.

This study conducted to investigate the quality of commercial fish sauce and determine the grade of them by measuring the chemical compositions and biogenic amines. The commercial salt-fermented anchovy

This study was performed to evaluate mineral contents of catfish Silurus asotus. As a result of mineral content, the mean content of the macro mineral was (in descending order): K (310.36-412.66 mg/100 g), P (186.42-223.02 mg/100 g), Na (35.32-57.87 mg/100 g), Mg (22.88-31.87 mg/100 g), Ca (9.05-13.07 mg/100 g). In comparison, the mean content of the micro mineral was (in descending order): Fe (0.26-0.95 mg/100 g), Zn (0.26-1.02 mg/100 g), Cu (ND-0.08 mg/100 g), Mn (0.01-0.03 mg/100 g). A proportion of mineral intakes with the dietary reference intakes for Koreans (KDRIs) set by the Korean Nutrition Society. Nutrient uptake proportion of mineral intakes was (in descending order): P (62.16%), K (20.71%), Mg (16.82%), Fe (13.02%), Zn (11.38%) Cu (10.94%), Na (6.59%), Ca (3.09%), Mn (0.96%). The mineral content was compared with the major protein food sources according to the Korea Health Statistics (2013) such as polished rice, pork, chicken, beef, eggs and milk. The calcium content contains; lower level of milk and eggs, chicken whereas higher levels of rice, pork and beef. Catfish has less iron content than major protein food source. Phosphorus and potassium contain higher level of major protein food sources.

The aim of this study is to research on the recognitions and preferences of Puffer fish consumers with the recently increasing well-being trend. To carry out this research, the main analysis was focused on two specific points: how much consumers perceive swellfish and which kinds of Puffer fish foods are preferred by consumers. Although the consumption of Puffer fish is gradually expending, at the same time, there are also numerous obstructive elements in consuming swellfish. In this regard, this test on Puffer fish food will be able to contribute to show an outlook for the Puffer fish food market in the future and to promote consumption of Puffer fish as well.Methodologically, a statistical research was adopted to find out how people understand Puffer fish and the patterns of their choices and intensive examinations were conducted throughout the collected questionnaire. For a more effective outcome, it was necessary to divide into two groups, the Nation's capital area with Seoul as a center, the most densely populated area and Busan, the biggest marine products consumption area, examining the inclination to consume with regions. In the concrete, the detailed research survey on the Puffer fish were performed with the opinions of the five hundred people from capital area and the five hundred people from Busan area. The difference and common features of consumer's recognition about Puffer fish food were founded through cross analysis according to age, gender, regions, and income.In conclusion, this research showed the difference tastes and recognition standards toward Puffer fish among consumers from Seoul and Busan areas. If it is possible to apply this result to the efforts of improving supplier's understanding about Puffer fish consumers' features and cultivating new Puffer fish items, it could contribute to the further consumption of Puffer fish food in the long term point of view.