국내 생선회 전문 레스토랑의 공간 구성적 특성에 관한 기초연구

이선화(Lee, Sun Hwa),이창노(Lee, Chang No) 한국디지털디자인협의회 2015 디지털디자인학연구 Vol.15 No.4

현재 세계적으로 생선회가 사시미란 이름으로 통용되고 있다. 그 이유는 일본의 사시미 문화를 발전시키기 위한 노력에 있다고 본다. 우리나라의 생선회 문화 형성도 일본과 비슷한 시기로 판단이 되는데, 일본과 비교하면 생선회문화의 발전이 미흡하다. 부산시 수영구에 있는 ‘S’레스토랑을 사례조사대상으로 생선회 레스토랑에 나타난 공간 구성적 특성을 조사·분석함으로써 추후 관련 연구와 생선회 레스토랑의 설계, 경영에 도움이 되는 것에 목적이 있다. 첫째는 쇼케이스로 수족관을 사용하여 재료의 신선한 이미지를 전달하였다. 둘째는 좌식과 입식을 적절히 혼용하여 배치하여 고객의 다양한 기호를 맞췄다. 셋째는 연회 홀을 마지막 층(5F)으로 배치한 경우 명확한 층별안내사인이 필요하며, 계단참의 벽면에 생선회 관련 스토리텔링 콘텐츠 구성도 제안한다. 넷째는 건물 외벽엔 제주도 현무암석을, 내부에는 삼배, 한지와 같은 한국적이며 자연적인 마감재를 사용하였다. 다섯째, ‘S’레스토랑의 기능별 공간 면적비는 영업부가 78.59%, 조리부가 17.57%, 관리부가 3.84%로 계획 각론에서 제시한 일반적인 면적비와는 차이가 있다. 본 연구는 10년 넘게 운영되고 있고, 단일건물의 한국 전통 생선회 레스토랑과 같이 흔치 않은 사례를 면밀히 분석하였다는 점에서 설계나 경영적 측면에서 기초자료로써의 의의가 있다. Now, sliced raw-fish is called as sashimi and known as Japanese food all around the world. It is supposed that Korean sliced raw-fish culture was formed around the same time as Japan’s, but compared to Japan, there is a lack of development in sliced raw-fish culture in Korea. This study aims to be helpful for further research, design of sliced raw-fish restaurants and management by finding the characteristics of spatial composition in a sliced raw-fish restaurant through ‘S’ restaurant located in Suyeong-gu, Busan City. First, the restaurant delivered a fresh image of materials by using the aquarium as a showcase. Second, the restaurant met various tastes of customers by properly mixing sitting tables and standing tables. Third, it was found that when the banquet hall was placed in the last floor(5F), a specific guide sign was necessary for each floor and there was a need to design the walls of stair landings with sliced raw-fish related storytelling contents. Fourth, the restaurant used basaltic rocks from Jeju Island in the outer walls of the building and Korean and natural finish materials like hemp cloth and Korean handmade paper in the inner walls. Fifth, in ‘S’ restaurant, the department of business, the department of cooking and the department of management occupied 78.59%, 17.57% and 3.84% of the spatial area ratio, respectively and thus showed differences from the normal area ratio specified in the principles of architectural planning. This study has significance by intensively analyzing the Korean traditional sliced raw-fish restaurant in a single building and basic study on aspect in both management and planning.

생선회 선택 속성의 상대적 중요도에 관한 연구

임소희,강효슬,김지웅 한국수산해양교육학회 2019 水産海洋敎育硏究 Vol.31 No.4

The aim of this study is to analyze the selection attributes when consumer purchase sliced raw fish. The survey was conducted from October 2016 and the final sample size is n=221. The importance of these 26 factors was caculated by 5 likert scale. This study revealed six selection factors which is safety, quality, health, value of payment, familiarity, luxurious image. The most important factor was Safety. This means that the consumer have low trust about raw fish’s hygienic condition and is very sensitive to the physical harm that sliced raw fish may cause. The second one was quality which feel through the five senses(ex, chewy texture, savory taste, color). The third one was value of payment. This is factor that related to the difference between the price of sliced raw fish and the perceived value. And 4th familiarity, 5th luxurious image, 6th health. These factors are selection attributes that has an indirect effect when choosing.

생선초밥용 냉동횟감의 미생물학적 조사

전은비 ( Eun Bi Jeon ),김지윤 ( Ji Yoon Kim ),송민규 ( Min Gyu Song ),박신영 ( Shin Young Park ) 한국수산과학회(구 한국수산학회) 2021 한국수산과학회지 Vol.54 No.2

This study assessed the contamination levels of total aerobic bacteria, fungi, coliforms, Escherichia coli, and Staphylococcus aureus, and qualitative analysis of Bacillus cereus, Salmonella spp., Listeria spp., and Vibrio spp. in four frozen-raw sliced fishes (cuttlefish, flatfish, salmon, and shrimp) for sushi production. The total aerobic bacteria, fungi, and coliforms were 2.95-3.38, 1.96-2.88, and 0.92-1.29 log CFU/g, respectively. In particular, shrimp was highly contaminated with total aerobic bacteria (3.38 log CFU/g) and fungi (2.88 log CFU/g). Over 3 log CFU/g of total aerobic bacteria was also detected in cuttlefish, flatfish, and salmon. Less than 1-2 log CFU/g of E. coli was detected in all frozen samples. S. aureus was detected at 2.25-3.13 log CFU/g in most samples. B. cereus was qualitatively detected at 25% in most samples, except for salmon (0%). Salmonella spp., L. monocytogenes, and Vibrio spp. were qualitatively detected at 25-50% of all four samples. The microbial contamination levels determined in the current study may be potentially used as basic data to perform microbial risk assessments of frozen-raw sliced fishes.

국내 다소비 횟감의 콜라겐과 조직감 특성

박지훈,이창영,최유리,이정석,허민수,김진수 한국수산과학회 2022 한국수산과학회지 Vol.55 No.4

This study investigated the collagen and texture properties of commonly consumed sliced raw fish species (CC-SRF) [olive flounder (OF), red seabream (RS), Atlantic salmon (AS), coho salmon (CoS) and sockeye salmon (SS)] distributed in Korea as sliced raw fishes. The crude lipid contents of CC-SRF were 5.5% for OF, 6.8% for RS, 18.5% for AS, 16.1% for CoS, and 5.7% for SS. The collagen content and solubility from CC-SRF were 622 mg/100 g and 78.0%, respectively, in OF, 270 mg/100 g and 75.6%, respectively, in RS, 237 mg/100 g and 24.1%, respectively, in AS, 341 mg/100 g and 65.7%, respectively, in CoS, and 246 mg/100 g and 17.9%, respectively, in SS. The texture of CC-SRF was affected by the lipid content, collagen content, acid solubility, hydroxylation, and cross linkage degree. The highest hardness of CC-SRF was obtained from OF, followed by RS, SS, AS and CoS. There was, however, no difference (P>0.05) in hardness between OF and RS and between AS and CoS.

해산물식품 중 식중독원인균의 오염패턴 및 저감화 방안

김순한,신영민,이명자,신필기,김미경,조정숙,이창희,이영자,채갑용,KIM Soon Han,Sin Yeong-Min,Lee Myeong Ja,Shin Pil Ki,Kim Mi Cyeong,Cho Jung Sook,Lee Chang Hee,Lee Young Ja,Chae Kab Ryoung 한국생명과학회 2005 생명과학회지 Vol.15 No.6

The contamination frequency of major foodborne pathogenic bacteria was investigated from 213 seafood samples including sliced raw fish and shellfish in Busan and CyeongNam province area. Tested microorganisms were Salmonella spp. Staphyloroccus aureus, Vibrio parahaemolyticus, Escherichia coli O157:H7, Bncillus cereus, Listeria monocytogenes and Campylobacter jejuni. The frequency of isolated microorganisms was V. parahaemolyticus (30.5%), B. cereus (9.9%), S. aureus (3.8%) and other pathogenic bacteria (1.4%). from July to October, total isolation rates were greater than 50% and V. parahaemolyticus was dominant among the microorganisms isolated. The bacteria isolation rate (49.2%) in raw seafoods including shellfishes was higher than one (28.9%) in sliced raw fish. V. parahaemelyticus isolates were resistant to ampicillin (96.9%), amikacin (29.2%) and tetracycline (27.7%), and B. cereus isolates were resistant to ampicillin (100%), Penicillin G (100%), rifampicin (71.4%) and tetracycline (14.3%). The growth of V. parahaemolyticus and B. rereus was greatly inhibited below $10^{\circ}C$, but increased at ambient temperature. Washing seafood with tap water showed to reduce total count of remaining V. parahaemolyticus. Thus temperature control under $10^{\circ}C$, sufficient washing and prompt eating appeared to reduce the risk of food poisoning by these bacteria in seafoods. 부산 및 경남일대에서 널리 유통되고 있는 생선회, 패류 등의 횟감류 213건을 대상으로 주요 식중독 원인균인 Salmonella spp., Staphylococcus aureus, Vibrio parahaemolyticus, Escherichia coli O157:H7, Bacillus cereus, Listeria monocytogenes 및 Campylobacter jejuni의 오염실태를 조사하였다. V. parahaermolyticus가 65건(30.5%), B. cerus가 21건(9.9%), S. aureus가 8건(3.8%) 및 기타 식중독균이 3건에서 검출되었다. 이를 월별 검출율로 비교해 보면, 7~10월에서 식중독균의 높은 검출율을 나타내었으며, 이러한 높은 검출율은 주로 V. parahaemolyticus에 기인된 것으로 조사되었다. 아울러 생선회에서의 검출율(28.9%) 보다는 패류 등의 기타 횟감류에서 더욱 높은 검출율(49.2%)을 나타내었다. V. parahaemolyticus의 경우 Ampicillin (96.9%), Amikacin (29.2%) 및 Tetracycline (27.7%)에 대해 내성을 나타내었으며, B. rereus의 경우는 Ampicillin (100%), Penicillin G (100%) 및 Rifampicin (71.4%)에 대해 높은 내성을 나타내었다. V. parahaemolyticus와 B. cereus의 생육은 보관온도 및 시간에 크게 영향을 받는 것으로 나타났으며, 수돗물 세척이 해산물에 잔존하는 V. parahaemolyticus의 균수를 크게 감소시키는 것으로 조사되어, 여름철 해산물 섭취로 인한 식중독 발생의 예방을 위해서 $10^{\circ}C$이하의 저온보관과 수돗물로써의 철저한 세척이 필수적인 것으로 판단되었다.

국내 다소비 횟감의 주요 품질 결정 감각 특성 도출

고정민(Jeong-Min Ko),오세욱(Se-Wook Oh),홍재희(Jae-Hee Hong) 한국식품영양과학회 2016 한국식품영양과학회지 Vol.45 No.8

본 연구에서는 다소비 횟감 어종인 광어와 우럭을 숙성, 냉동 후 해동, 침지 등으로 처리하여 감각 특성 차이를 유발하고, 이에 대한 감각 특성 및 소비자 기호도를 분석하여 횟감의 주요 품질 결정 감각 특성 인자를 규명하고자 하였다. 묘사분석 결과 회에서 인지되는 감각 특성은 윤기, 명도, 생선 향미, 비린 향미, 경도, 응집성, 탄력성, 촉촉함, 다즙성으로 나타났으며, 우럭의 경우 광어에서 나타나지 않은 오도독거리는 조직감 특성이 도출되었다. 전반적으로 소비자들은 광어와 우럭 모두 경도, 탄력성, 응집성의 조직감 특성이 강한 활어를 선호하였다. 그러나 광어의 경우 조직감이 기호도에 미치는 영향이 매우 큰 반면, 우럭의 경우 향미의 영향이 더 큰 것으로 나타났다. 광어와 우럭 모두 탄력성과 응집성 등이 강한 횟감을 선호하는 경향과 부드럽고 생선 향미가 강한 횟감을 선호하는 경향이 관찰되었다. 이러한 기호 경향은 회 섭취 빈도 등의 식습관과는 관련성이 없는 것으로 조사되었다. 향후 횟감의 기호 경향을 더욱 명확하게 도출하기 위하여 더욱 많은 표본 집단을 활용한 후속 연구를 해야 할 것이라 판단된다. 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°C for 24 h), ‘frozen’ (frozen at -16°C for 23 h then thawed at 23.5°C for 1 h), and ‘immersed’ (immersed in sterilized water at 1°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.

선택 속성에 따른 생선회 시장의 포지셔닝에 관한 연구

임소희 ( So-hee Lim ),김지웅 ( Ji-ung Kim ),장영수 ( Young-soo Jang ) 한국수산경영학회 2017 수산경영론집 Vol.48 No.2

More than 90% of cultured fish is consumed by sliced raw fish which is usually an eating out menu in South Korea. In order to develop the aquaculture industry in Korea, It is very important to know whether consumers can differentiate each species or not and how consumers recognize each species by certain criteria. for example taste, seasonal preference. The purpose of this study is to understand the competitive relationship through positioning studies of each species by the selection attributes. A total of 221 consumers were surveyed in korea. This study adapted multidimensional scaling(MDS) analysis to explore how consumers position sliced raw fish species based on selection attributes. This study has produced perceptual maps of sliced raw fish market. Empirical data was collected from sliced raw fish consumers in Korea. The results of MDS analysis reveal that 7 species are divided into 3 groups(flat fish, black rock fish), (red sea bream, salmon, tuna), (sea bass, gray mullet). In this study flat fish and black rock fish are perceived as safe, familiar, good value species. Red seabream, salmon, tuna are perceived as luxurious species. Sea bass and gray mullet are perceived as unfamiliar species.

생선회의 육질향상에 관한 연구 -1. 생선회 육질향상에 미치는 저온 브라인 온도의 영향

심길보 ( Kil Bo Shim ),이기봉 ( Gi Bong Lee ),김태진 ( Tae Jin Kim ),조영제 ( Young Je Cho ) 한국수산과학회 2003 한국수산과학회지 Vol.36 No.2

N/A To improve the sensory quality of sliced raw fish, the effect of cold brine temperature on the texture properties was investigated. Fishes were immersed in cold brine by various condition and killed instantly by spiking at the head. The onset of rigor-mortis was accelerated by decrease of immersion temperature. Also, the time reaching full rigor was shortened remarkably too. However, the rigor index of samples immersed in the cold brine decreased more than that of samples killed instantly. Rigor index ws the highest in samples killed instantly, followed by 0˚C, -5˚C, -10˚C, -12.5˚C, -15˚C and -20˚C in that order. The breaking strength of samples. Breaking strength of all samples immersed in the cold brine decreased significantly after reaching the maximum values (p<0.05). The lactate content of muscle was increased by the decreased brine temperature, however ATP content decreased. Minimum lactate and maximum ATP content in fish muscle showed at -12.5˚C. Those results demonstrate that optimal temperature for improvement of sliced raw fish quality by cold brine was -12.5˚C.

국내 다소비 횟감용 어류인 광어(Paralichthys olivaceus), 참돔(Pagrus major) 및 연어류의 영양 특성

최유리,이창영,박지훈,이정석,허민수,김진수 한국수산과학회 2022 한국수산과학회지 Vol.55 No.6

This study was conducted to investigate the nutritional characteristics of the following Korean-distributed fish species commonly consumed as sliced raw fish (CC-SRF): olive flounder Paralichthys olivaceus (OF), red sea bream Pagrus major (RS), Atlantic salmon (AS), coho salmon (CS) and sockeye salmon (SS). The crude protein and lipid contents of OF, RS, AS, CS and SS were 20.2% and 5.5%, 21.2% and 6.8%, 17.7% and 18.5%, 18.3% and 16.1%, and 20.4% and 5.7%, respectively. Regardless of the type and weight of fish species, the major amino acids were leucine, lysine, aspartic acid, and glutamic acid, whereas histidine was identified as a limiting amino acid. The major minerals in all CC-SRF were P, K and Se based on the recommended daily intake or sufficient intake for Korean males aged between 19–49 years. Among the different types of all CC-SRF, the intake of OF and SS lipids is predicted to be associated with a lower n-6/n-3 fatty acid ratio, whereas among the free amino acids, which are expected to have health functionality, we identified taurine in OF and RS, and anserine in salmons. The digestibility of OF, RS, AS, CS and SS were 60.7%, 54.9%, 48.5%, 49.6%, and 53.4%, respectively.

식초와 젖산이 생선회 식중독 유래 병원성 세균의 생존에 미치는 영향

김영만,김경희 한국생명과학회 2002 생명과학회지 Vol.12 No.6

저가 수산물의 부가가치를 높이고 소비를 촉진시키기 위하여 이들을 이용한 인스턴트 생선회를 제조하여 산업화할 필요성이 대두되고 있다. 인스턴트 생선회를 제조할 때 생선회를 원인식으로 하는 식중독 세균의 제어가 필수적이므로 생선회 소스의 원료인 유기산을 대상으로 생선회 식중독 유발 세균의 생존에 미치는 영향을 실험하였다. 식초(총산도 6.0-7.0%)와 젖산(총산도 8.0-9.0%)은 낮은 농도에서도 Vibrio속에 대한 항균활성이 강하게 나타났으며 Vibrio vulnificus(V. vulnificus), V. cholerae non-O1, V. parahaemolyticus, V. mimicus 순이었고, Salmonella typhimurium(S. typhimurium)과 Escherichia coli O157:H7(E. coli O157:H7)은 비교적 높은 농도에서 항균활성이 약하게 나타났다. 최소생육저해농도(MIC)는 식초의 경우 V. vulnificus 16$\mu\textrm{g}$/$m\ell$, V. cholerae non-O1 18$\mu\textrm{g}$/$m\ell$, V. mimicus 16$\mu\textrm{g}$/$m\ell$, V. parahaemolyticus 12$\mu\textrm{g}$/$m\ell$, S. typhimurium 26$\mu\textrm{g}$/$m\ell$, E. coli O157:H7 20$\mu\textrm{g}$/$m\ell$를 나타내었고, 젖산의 경우 V. vulnificus 20$\mu\textrm{g}$/$m\ell$, V. cholerae non-O1 25$\mu\textrm{g}$/$m\ell$, V. mimicus 25$\mu\textrm{g}$/$m\ell$, V. parahaemolyticus 25$\mu\textrm{g}$/$m\ell$, S. typhimurium 40$\mu\textrm{g}$/$m\ell$, E. coli O157:H7 35$\mu\textrm{g}$/$m\ell$를 나타내었다. 순간 살균력 (10초)은 식초의 경우 V. vulnificus 8%, V. cholerae non-O1 14%, V. mimicus 10%, V. parahaemolyticus 4%, E. coli O157:H7 48%에서 증식되지 않았지만 S. typhimurium은 50%에서도 집락이 검출되었다. 젖산의 경우 V. vulnificus 2%, V. cholerae non-O1 3%, V. mimicus 4%, V. parahaemolyticus 3%, S. typhimurium 14%, E. coli O157:H7 17%에서 증식되지 않았다. 식초와 젖산은 낮은 농도에서 생선회 식중독 유발에 주 원인균이 되는 Vibrio 속의 생육을 억제하였고, S. typhimurium과 E. coli O157:H7의 생육은 비교적 약하게 나타났다. Introduction of sliced raw fish meat(SRFM) to fast food business has been considered seriously. However bacteria causing food poisoning should be controlled. Organic acids such as vinegar and lactic acid used in the sauce for SRFM were evaluated for their antibacterial activities. At low concentration levels of vinegar and lactic acid exerted strong antibacterial activities toward Vibriu sp.. In contrast, in case of Salmonella typhimurium and Escherichia coli O157:H7 low anitbacterial activities were observed even at relatively high concentrations. Minimum inhibitory concentrations(MIC) of vinegar for V. vulnificus, V. cholerae non-O1, V. parahaemolyticus, V. mimicus, S. typhimurium and E. coli O157:H7 were 16, 18, 16, 12, 26, and $20{\mu}\ell /m\ell, respertively. MIC of lactic acid for V. vilnificus, V. cholerae non-O1, V. parahaemolyticus, V. mimicus, S. typhimurium and E. coli O157:H7 were 20, 25, 25, 25, 40, and $35{\mu}\ell /m\ell, respectively. In case of vinegar bactericidal concentration upon 10 second contact for V. vulnificus, V. cholerae non-O1, V. parahaenolyticus, V. mimicus and E. coli O157:H7 were 8, 14, 10, 4, and 48%, respectively; however, even at 50% colony of S. typhimurium was observed. In case of lactic acid any colony was observed for V. vulnificus, V. cholerae non-O1, V. parahaemolyticus, V. mimicus, S. typhimurium and E. coli O157:H7 at the concentration of 2, 3, 4, 3, 14, and 17%, respectively. Vinegar and lactic acid of low concentration inhibited the growth of Vibrio sp., food poisoning pathogen in SRFM; in contrast, at high concentration these organic acids inhibited Salmonella sp. and Escherichia sp., food poisoning pathogen in other than SRFM.