• Journal of Food Hygiene and Safety
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• v.23 no.3
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• pp.233-238
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• 2008

To evaluate biochemical safety of gejang distributed in Korea, 33 samples were collected and analyzed for indicator microorganisms, pathogen, parasite, pH, volatile basic nitrogen(VBN), salinity, 3-MCPD, histamine, and synthetic food colors. Total plate counts of gejang were the range of 3 to 7 log cfu/g and coliform were the range of ND to 4 log cfu/g. Vibrio parahaemolyticus was detected from 4 samples, and Escherichia coli(1 log cfu/g) and copepoda were detected from 1 sample among those. pH and VBN value of samples were the range of 6.69 to 8.10 and 21.99 to 94.55 mg%, respectively. The ranges of salinity concentration for ganjang chamgejang, ganjang ggokgejang, and ganjang dolgejang were $11.6{\sim}32.6%,\;2.8{\sim}20.5%$, and $11.6{\sim}13.3%$, respectively. But, the range of salinity concentration of yangnum gejang was $2.6{\sim}9.4%$, which was lower than ganjang gejang. Besides, 3-MCPD, histamine and synthetic food colors were not detected. From the results, most of gejang was appropriate for Korea national standard for food regulation, but still biological hygiene control for raw materials, processing, and distribution should be improved.

• Journal of Food Hygiene and Safety
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• v.34 no.3
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• pp.296-302
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• 2019

Ganjang-gejang (soy sauce-marinated crab) is a ready-to-eat (RTE) seafood and is also one of the most popular traditional dishes in Korea. It is generally prepared by washing raw blue crabs and then preserving them in soy sauce. Since this process does not involve cooking or any treatment with heat, it is difficult to control the microbiological quality of the final product. Thus, the objectives of this study were to compare the efficacies of various sanitizers in eliminating microorganisms on raw blue crab during the washing step and to evaluate the effectiveness of chitosan on the inhibition of microbial growth in the ganjang-gejang during storage. The raw blue crabs were submerged in chlorinated water (50 mg/L), peracetic acid (40 mg/L), acetic acid (5%) and lactic acid (5%) for 10 min at $25^{\circ}C$, respectively. The blue crabs treated with 5% acetic acid were marinated with soy sauce containing 0.5 and 1% of soluble chitosan, followed by storing them at 4 and $12^{\circ}C$ for up to 30 days. Results show that 5% acetic acid reduced the microbial populations on the blue crabs by 1.5 log CFU/g, which was significantly higher than those of other treatments. Based on these results, 5% acetic acid was selected for the washing step. The microbial populations of all ganjang-gejang samples significantly increased to about 8.0 CFU/g at $12^{\circ}C$ for 7 days. At $4^{\circ}C$, the microbial populations of the products containing 1% chitosan increased by about 2.9 CFU/g for 20 days, which were significantly lower than those (4.2-4.5 log CFU/g) of the products without and with 0.5% chitosan. Thus, these results suggest that 5% acetic acid washing of raw blue crabs and the addition of 1% chitosan in ganjang-gejang could improve the microbiological quality of the final products under refrigerated condition.

• KLA journal
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• v.9 no.1
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• pp.31-32
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• 1968

거년 8월 미국 미시간주 안아버에서 개최된 <국제동양학자대회>(International Congress of Orientalists)의 한 소산으로서 <국제동양학사서협회>(International Association of Orientalist Librarians)가 창설되었다. 동양학의 연구열이 전세게적으로 고조되고 있는 이 때 참으로 뜻깊은 일이라고 하겠다. 초대회장으로는 런던 대학의 동양 급 아프리카 학원 도서관장 J. D. Pearson 씨가, 사무장으로는 미시간 대학 도서관의 아시아 도서실장 Yukihisa Suzuki 씨가, 그리고 우리 한국이 그 속에 포함되는 동 아시아 지역대표로는 대석대학문학원도서관학게장 뇌영상 씨가 각각 선출되었다. 이 협회의 취지, 회원의 자격 및 의무등을 널리 알려서 우리 도서관계의 호응을 촉구하고자 J. D. Pearson 회장이 작성한 동협회창설성명의 전문을 여기에 옮긴다.

• Parasites, Hosts and Diseases
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• v.29 no.2
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• pp.189-192
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• 1991

Status of metacercarial infections of Paragcnimus westermani was observed in freshwater crabs, which were purchased at 3 markets in its peak season of 1990. All of 85 crabs were Eriocheir japenicus. No other species of Eriocheir were found. When crushed muscle and viscera was examined individually, the infection rate was 11.8% ; and mean number of metacercariae was 2.1 per infected crab. Unless adequately cooked, freshwater crabs are still potential sources of human paragonimiasis.

• Journal of Fisheries and Marine Sciences Education
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• v.20 no.1
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• pp.95-106
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• 2008

Pickled crabs made using Charybdis japonica are becoming part of our dietary habits. Yet research on this food is disappointingly scarce. It is generally accepted that the original food composition of pickled crabs defies scrutiny because various seasonings are added to soy for the production of pickled crabs in most regions. Accordingly, this study attempted to measure the food composition of the Charybdis japonica preserved in brine according to different storage days (10, 15, 20, 25, and 30 days) and different temperatures ($5{^{\circ}C}$, $15{^{\circ}C}$, and ambient temperature). It was found that Charybdis japonica is comprised of moisture (77.5％), ash (2.3％), crude protein (19.7％), and crude lipid (0.5％). The content of crude protein and crude lipid during the storage period tended to decrease over time.

• Tuberculosis and Respiratory Diseases
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• v.40 no.3
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• pp.274-282
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• 1993

Background: Pulmonary paragonimiasis is caused by consumption of raw or improperly cooked crabs infected by a laval stage (metacercaris) of the parasite. In our country it had been a highly prevalent endemic disease until th late 1960s, and after then it's prevalence has been markedly decreased. But because some people have continued to ingest undercooked crabs, this disease have yet occured sporadically. Methods: We reviewed the clinical and radiological findings retrospectively in seventy-four patients of pulmonary paragonimiasis including familial infestation in 7 familes (20 cases) who were confirmed by food history, clinical and radiological findings, and labaratory data. Results: The male: female ratio was 2.2:1 and most prevalent age was 40-49 years old. Twen6ty nine patients (39%) had ova-positive infection. The detection sites were sputum (48%), pleural fluid (17%), fine needle aspiration biopsy of nodular or cystic lesion (17%), pleural biopsy (7%), skin nodule biopsy (7%), and stool (3%). The patients had pulmonary symptoms in 63 cases (85%) but 9 cases did not have any symptoms. The 53 cases (72%) had abnormal radiological findings in lung parenchyme (75%) and pleura (63%). However 21 cases (28%) showed no specific findings in their chest X-ray. Serum titers (ELISA) of specific IgG for paragonimiasis in 13 cases were followed for average 9.8 months after treatment, which showed slow decreasement. In the evaluation of family member (7 family, 20 cases), all members having the common dietary history together with a proven patients were confirmed this disease by serological test, regardless of the presence or the abscence of clinical or radilogical symptoms. Conclusion: We evaluated the clinical and radiological findings in 74 cases of pulmonary paragonimiasis including 7 family members who had a history of ingestion of improperly cooked crabs together with patients. The paients of pulmonary paragonimiasis have various findings in clinical and radiological findings. Common diet exposure history and laboratory findings including specific IgG were important in earlier diagnosing and treating in family members of patients.

• Journal of Fisheries and Marine Sciences Education
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• v.18 no.3
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• pp.209-217
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• 2006

In this study, chemical compositions of Helice tridens tientsinensis(Htt, sea crab) and changes of chemical compositions in fermented sea crab tested according to different storage days(10, 16, 20, 25, 29, 55, 61, 67). The average amount of chemical compositions in raw Htt, it contains 77.12% of moisture, 1.96% of ash, 18.93% of crude protein, 0.26% of crude lipid. During storage time the amount of moisture and crude protein decreased, but crude lipid and ash increased. The amount of volatile basic nitrogen in Htt showed 6.56 mg/100g. The fermented sea crab in brine stored at the temperature of $5^{\circ}C$ showed 23.72 mg/100g of freshness even after 55 days. It showed first stage of decomposition(31.69 mg/100g) after 61 days. it is most efficient to store fermented sea crab at a low temperature. The amount of free amino acid composition in fresh Htt, was measured as follow ;arginine(1140.88 mg/100g), alanine(311.26 mg/100g), prorine(214.63 mg/100g), serine(113.56 mg/100g), taurine(90.80 mg/100g). The amount of amino acid in fermented sea crab increased as the storage days increased. Fatty acid contents in fresh Htt showed the largest amount of erucic acid (27.39 area%) and pentadecenoic acid (19.44 area%), oleic acid (17.68 area%), palmitic acid (11.00 area%), stearic acid (6.89 area%), and elaidic acid (6.15 area%) in order. In fermented sea crab, a small change was noticed in quantity, but the obvious increased composions were palmitoleic and heneicosanoic acid etc.

• Culinary science and hospitality research
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• v.22 no.2
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• pp.163-175
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• 2016

The purpose of this study was to investigate optimal condition for making marinated crabs sauce added mulberry branches(M/B), which is effective in removing smells and storing food with antibacterial function of microorganism, and present the biochemical properties, VBN, changes of microorganisms and amino acids, and sensory evaluations. pH increased along with aging process when the same amount of M/B. After 1 day of aging, salinity decreased significantly along with the added amount of M/B(p<0.001). Sweetness decreased along with the aging process. L-value decreased as the aging proceeded, so the color turned darker. a-value and b-value showed significantly high figures with 1 day aging and G4(p<0.05). VBN of G4 was lower than that of other groups, meaning the lowest level of decomposition. The samples with M/B showed lower number of microorganism than the G1 due to antibacterial function(p<0.05). Total free amino acid content was the highest in G5 and it increased along with aging process. Characteristic difference test results showed bitterness, grass flavor, and astringent flavor increased significantly as the amount of M/B increased(p<0.05). Savory taste was the highest (p<0.001). Fish flavor was the highest in the G1 and it decreased as the amount of M/B increased(p<0.001). In the preference test conducted on general consumers, flavor, taste, and general preference was statistically significant(p<0.01).

• Journal of the East Asian Society of Dietary Life
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• v.18 no.4
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• pp.455-465
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• 2008

The data for this study were collected in a survey conducted in Ganghwa. The questionnaire was specifically designed to identify ceremonial and prohibitive foods in Ganghwa. Quantitative and qualitative data were reported as frequencies, and $X^2$ analysis was employed to assess the relationships among religious. Ceremonial foods were important on the 15th of January by the lunar calendar(87.5%), the Korean Thanks giving Day(84.4%), New Year's Day(79.8%), and the winter solstice(77.4%). A table in celebration of a baby's first birthday included baekseolgi, rice cake with Indian millet and red bean, songpyeon, injeolmi, fruits, and japchae. Women who had delivered a child ate boiled rice and seaweed soup. Birthday parties was hosted in 67.0% of the homes. The reasons for not having a birthday party were the inability to make enough time(38.2%) and difficulties with work(19.4%). Pyebaek foods were jerked beef, chicken, jujube and chestnuts. A 60th birthday anniversary was the reason for 31.4% of the respondents to eat ceremonial foods, and a Memorial Day service that carried in the eldest son was the reason in 53.4% of the families. The Memorial-Day service foods were learned by a Catholic mother(66.7%), by the husband's Buddhist mother(37.9%), or by Confucianism(54.5%)(p<0.05). Therefore, it is important to increase the understanding of celebrational foods and to enforce systematic public relations.

• Tuberculosis and Respiratory Diseases
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• v.56 no.5
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• pp.550-554
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• 2004

A paragonimiasis infestation is caused by the paragonimus species. It is commonly found in the lung but has also been found to exist extrapulmonary infestations including cerebral, spinal, subcutaneous, hepatic, splenic, abdominal, urinary, and gynecologic infestation. On the other hand, a cutaneous infestation is extremely rare. Human infestation is caused by ingesting raw or undercooked intermediate hosts. Because paragonimus westermani larva mature to an adult worm in the lung, the possibility of identifying the adult worm of paragonimus westermani at extrapulmonary region is very rare. Case : After ingesting a fresh-water crab 1 month prior to the hospital visit, a 45-year old female patient was suffering from right pleuritic chest pain during that 1 month. The patient also complained of a palpable mass that was movable and migrating, and it was localized at the right upper quadrant of the abdomen. The eosinophil fraction of the white blood cell of peripheral blood and pleural fluid was elevated to 55.1% and 90%, respectively. Parasite eggs were not found in her sputum and stool examination. By using the enzyme-linked immunosorbent assay (ELISA), the paragonimus-specific IgG antibody titer was elevated to 0.28. During incisional biopsy, we were able to find the young adult worm of paragonimus westermani. We experienced the rare case of ectopic paragonimiasis with pleural effusion that was confirmed by identifying the adult worm of paragonimus westermani within the abdominal subcutaneous tissue. We report a case with brief literature reviews.