Abstract ▼

Purpose of Project
○ Based on the Food Industry Promotion Act, we have constructed a database of nutritional analysis data for fisheries and processed fisheries products, and used these information to the promotion of consumption of fisheries products via publication of the proximate composition

Purpose of Project
○ Based on the Food Industry Promotion Act, we have constructed a database of nutritional analysis data for fisheries and processed fisheries products, and used these information to the promotion of consumption of fisheries products via publication of the proximate composition table for the fisheries products.

Outcome of Project
○ Proposal of adequate intake period of fisheries products and establishment of resource management feasibility through analysis and evaluation of nutritional components of the fisheries products.

○ Providing the basic data for presenting appropriate conditions for the production and consumption of fisheries products through assessing the nutritional components of fisheries products from the East/South sea according to the various fishing conditions.

○ For publication of a composition table for fisheries products, nutritional components of the processed fisheries products were evaluated.

○ In order to provide nutritional safety information on fisheries products distribution, data of changes in pH and changes in physicochemical composition during distribution of oysters were investigated.

○ The results for general components, amino acids, fatty acids and selenium etc are added or exchanged in the 'Composition Table of Marine Products, 2018’, contributing to the expansion of the use of seafood.

Application plan and expected effect of project’s outcome
A. Technical aspects
○ Providing data on the composition table of fisheries products through scientific and systematic analysis of nutrients
○ Providing nutritional information to stimulate consumption of fisheries products
○ Providing reliable and standardized nutritional information to relevant parties

B. Economical and industrial aspects
○ Contribution to consumption promotion by providing information about nutrition ingredient of fisheries products
○ High value-added fisheries products linked with nutrition and useful ingredient information
○ Establishment of infrastructure for the development of high value-added food materials through the research of nutritional composition

C. Fisheries policy development aspect
○ Providing policy-based data to expand the use of fisheries products through faithful implementation of the Food Industry Promotion Act
○ Providing the policies for consumption promotion of aquatic products and seafood

(출처 : SUMMARY 8p)

목차 Contents

• 표지 ... 1
• 제 출 문 ... 3
• 보고서 요약 ... 5
• 요 약 문 ... 7
• SUMMARY ... 8
• 목차 ... 9
• CONTENTS ... 10
• 제 1 장 연구개발과제의 개요 ... 11
• 제 1 절 연구개발의 필요성 및 목적 ... 11
• 제 2 절 연구개발 범위 ... 12
• 제 2 장 국내외 기술개발 현황 ... 14
• 제 3 장 연구개발 수행내용 및 결과 ... 16
• 제 1 절 수산물 및 수산식품의 영양성분 분석 및 평가 ... 16
• 제 2 절 다소비 수산물의 어획 조건별 영양성분 분석 및 평가 ... 52
• 제 3 절 수산물과 그 가공품의 무기질 함량 및 기타 영양성분 평가 ... 64
• 제 4 절 주요 수산가공식품의 영양성분 DB 구축 ... 68
• 제 5 절 수산물 선도관리를 위한 이화학적 성분분석 및 평가 ... 76
• 제 6 절 「표준 수산물성분표」발간 및 정보제공 ... 79
• 제 4 장 목표달성도 및 관련분야에의 기여도 ... 83
• 제 5 장 연구개발결과의 활용계획 ... 87
• 제 6 장 참고문헌 ... 88
• 끝페이지 ... 89