Pukyong National University

Pukyong National University Student Team Wins Grand Prize for Developing a Flying Fish Roe Alternative Using Olive Flounder Eggs

- Food Science and Engineering student team excels at fisheries industry innovation competition

- Presents the potential of a multi-sensory seafood product using fertilized olive flounder eggs as a substitute for flying fish roe

The Haedam Team, consisting of senior students Seo-Jin Park, Young-Jin Oh, So-Jeong Yoo, Ye-Rim Ha, and Seung-Soo Lee from the Major in Food Science and Engineering at Pukyong National University and advised by Professor Gil-Bo Shim, won the Grand Prize at the “2026 Idea Competition for Fostering Convergence Talent and Innovating Traditional Fisheries Industries,” recently hosted by the Korean Society of Fisheries Science.

The competition was organized to discover innovative ideas for the traditional fisheries industry and promote the cultivation of interdisciplinary talent in the fisheries sector. Participating teams competed with creative and practical ideas that could contribute to solving challenges faced by the fisheries industry.

Under the theme “Eggs Embracing the Sun: Tasting the Sea, Bursting with Color,” the Haedam Team received the highest evaluation for proposing a flying fish roe alternative made from fertilized olive flounder eggs, a resource that can be stably secured through Korea’s olive flounder aquaculture industry. While conventional flying fish roe relies heavily on imports and faces limitations in supply stability, the team focused on the fact that fertilized olive flounder eggs can provide a reliable domestic source of raw materials through linkage with the local aquaculture industry.

The product proposed by the team is characterized by its ability to recreate the distinctive “popping” texture of flying fish roe by utilizing the unique membrane properties of fertilized olive flounder eggs. Through vinegar treatment, the egg membrane proteins were induced to undergo structural modification, creating a design in which the contents are released instantly when bitten, thereby delivering the popping texture preferred by consumers.

The team also incorporated anthocyanin pigments derived from red cabbage, adding a visual element that changes color in response to pH variations. When lemon juice is added, the color shifts from purple to red under acidic conditions, allowing consumers to directly experience the transformation. This concept demonstrates the potential of a multi-sensory seafood product that simultaneously stimulates the senses of sight, touch, taste, hearing, and smell.

Unlike conventional artificial flying fish roe made from starch- or alginate-based materials, the proposed product differentiates itself by using actual fish eggs as its base ingredient. In addition, it can provide nutritional components such as DHA and EPA, suggesting strong potential for expansion into the food service, convenience food, and premium ingredient markets. The product is also expected to contribute to the high-value utilization of underused marine resources and the revitalization of Korea’s seafood industry.

Professor Gil-Bo Shim stated, “This award is particularly meaningful in that the students creatively reinterpreted resources from the traditional fisheries industry as innovative food materials.” He added, “Through follow-up research aimed at improving flavor, ensuring microbial stability, and enhancing shelf life, we expect to further increase the potential for commercialization.”

Meanwhile, the Haedam Team plans to further improve the prototype by enhancing its preservation performance, color stability, and texture, thereby increasing both its product completeness and market applicability. <Pukyong Today>