• 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.

• Culinary science and hospitality research
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• v.20 no.2
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• pp.246-259
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• 2014

This study was carried out to investigated the quality characteristics of kimchi, made by adding blue crab. Kimchi is made into a fermented vegetable food by adding red pepper powder, garlic, ginger and fermented salted fish to the salted cabbage or radish. Chitin/chitosan, found in the shell of crab is the biopolymer. Chitin possesses many beneficially biological properties. Salt consumption impacts on human health problems such as hypertension and cardiovascular disease. In this study, we hypothesized that kimchi added with raw blue crab would reduce excessive salt consumption and increase protein supplementation. We analyzed lactic acid bacteria level, pH, acidity, salinity and free amino acid of kimchi added with blue crab during 1, 15 and 30 days storage period at $5^{\circ}C$. Lactic acid bacteria, pH, salinity increased significantly in kimchi added with blue crab compared to the control. Accordingly, this result suggested that kimchi should be manufactured by adding raw fish rather than fermented salted fish.

• Korean Journal of Food Science and Technology
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• v.33 no.6
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• pp.714-719
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• 2001

An interest in traditional foods is growing in an effort to preserve dietary culture in Korea. Blue crab preserved in soy sauce, one of the Korean traditional foods is especially popular in summer and is produced in the Jeollanam-do province, Korea. However, there has been no report on processing of the blue crab. The objective of this research is to investigate changes of nutritional composition in blue crab preserved in soy sauce. Moisture content was a little higher in FBC (Fresh Blue Crab) than in PBC (Preserved Blue Crab) and ash content was greatly higher in PBC than in FBC. Salt content was 1.50% in FBC and 7.89% in PBC. The amount of free sugars in FBC was very low but was increased after preserved using soy sauce, especially of fructose significantly. After preserved, the pH of blue crab was also increased. The contents of most total amino acids in blue crab were decreased after preserved, but free amino acids were increased. Major total amino acids were glutamic acid, arginine and aspartic acid in two samples and major free amino acids were arginine, proline and alanine. Fatty acid content was decreased after preserved and major fatty acids were palmitic acid (16 : 0), oleic acid (18 : l), eicosapentaenoic acid (20 : 5) and docosahexaenoic acid (22 : 6).

• Korean Journal of Fisheries and Aquatic Sciences
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• v.20 no.4
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• pp.348-354
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• 1987

The behavior of crab, Charybdis japonica h. Milne EDWARDS, to the net pots with baits was investigated alternately in the experimental tanks. One of the pots being dropped on the tank bottom, the crabs touched it to obtain the bait probably reacted by their senses of smell and sight, and increased gradually in the number of touch to show a maximum within 30 min. The crabs, if touched circular pots, were guided more easily to the pot entrances than the case of touching square ones, but the guidance from the vicinity of the entrances into the pots was easier in the square. When the crabs entered the pots, they always showed a sharp precaution. However, most of enterings were made mainly within 30 minutes and easier in pots with lower entrances. If 30 min. elapsed, the entering was little made by the decrease in the number of touch and the getting-out was remarkable, especially in pots with low entrances. But, in all the pots the getting-out was hampered by the drawing of the entrance tips into the pots. In case in which flappers were attached to the entrance tips, the entering was very hampered, hut the getting-out was not shown.

• The Korean Journal of Zoology
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• v.38 no.4
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• pp.465-482
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• 1995

The 7 zoeal and 1 megalopal stages of Cha~bdi8 bimaculata (Miers, 1886) are descrihed and iflustrated in detail from larvae reared in lahoratory. Under isboratory conditions of 22$^{\circ}C$ temperature and 33.3~ salinity, the magalopa was attained in 32 days or more after hatching. The larval morphology of the first zoea of C. bimaculata are coincide with those of Charybdis species by hearing lateral spines on carapace, ~type antenna, A-type telson, 1,6 setae on the endoped of maxillule, and 6 setae on the endopod of maxilla. Morphological features of C. bimaculata larvae were compared to the previous descriptions of larvae of the other spedes helonging to the same genus.

• Journal of fish pathology
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• v.10 no.1
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• pp.65-72
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• 1997

In the present study, acute toxicity data were obtained for hydrogen sulfide to larvae and adults of blue crab Portunus trituberculatus, white shrimp Metapenacus monoceros and prawn Macrobrachium nipponense under continuous flow through system. The larvae 96hr-$LC_{50}$ values of hydrogen sulfide were 7.3, 9.3 and $9.0{\mu}g/\ell$ for P. trituberculatus, M. monoceros and M. nipponense respectively. The larval sensitivity of the three crustaceans studied for the hydrogen sulfide was in the order of P. trituberculatus> M. nipponense> M. monoceros. The adults 96hr-$LC_{50}$ values of hydrogen sulfide were 42.5, 37.8 and $56.6{\mu}g/\ell$ for P. trituberculatus, M. monoceros and M. ripponense, respectively. The order of toxicity of hydrogen sulfide to adults of the three crustaceans was P. tritruberculatus> M. monoceros> M. nipponense. The larval/adult ratios of hydrogen sulfide toxicity were 5.8, 4.1 and 6.3 for P. trituberculatus M. monoceros and M. nipponense respectively, and larvae were found to be more sensitive to hydrogen sulfide than adults in all cases.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.7 no.1
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• pp.28-36
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• 1974

For the development of acoustic fishing method, we had been researched a fundamental study which concerned on the sound production and behaviour of crabs was conducted. For specimen crabs such as Portunus trituberculatus and Charybdis japonica were selected. Croaking noise were recorded by the Cassette-recorder (Sony model CF-1600) through the under water monitor microphone, and analyzed in frequencies by Octave band analyzer, Rion SA-55, and sound pressure level of source by sound level meter, SM-5844. The following are the results obtained from the present investigations : When sound production of crabs (Portunus trituberculatus( female ) : carapace width $12.6\~15$cm) were attracted to another crabs in the water of anechoic aquarium, efficacy of phonotaxis was $84\~100\%$ and velocity by phonotaxis was $6.5\~7.2cm/sec$. The time required for copulation ranged from 90 minute to 95 minutes by Charybdis japonica, at that time there was no sound production with their copulation.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.33 no.2
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• pp.90-96
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• 1997

Until now the research was usually related in the fishing basket for crab charybdis japonica, concentrated one's effort to modification on the construction, shape, number of entrance of fishing basket etc.. But there's not make good used to the basically habit, shelter behavior of crab. etc., and was not fundamentally modified to the ability attracting the crab on net fishing basket. In this paper, first of all investigated to the behavior of crab in water tank and then two types modification fishing baskets could the increasing to ability attracting of crab on fishing basket were designed from the result obtained in this experiment and compared with modificated net fishing basket by Kim.Go(1987.1990) at a field and tank experiment. The results obtained are summarized as follows : 1. Being the fishing baskets had dropped in the tank bottom, the touched rate and reacted rate of crab according the elapsed time agree with to experiment of Kim.Go(1987.1990)in the mainly. however, in case of plate type tangle net, the touched rate of crab increased for a short time and then decreased and the reacted rate increased in a hurry to show a maximum and then was established. 2. The beginning catch time of crab was shortest in the plate type tangle net than the any fishing baskets because it's immediately entangled if the crab was touched only a part of body on net and latest in the net fishing basket. 3. A distance of between the touched rate and the reacted rate curve were the most short, wide in the plate type tangle net. therefore, the ability attracting of crab was excellent than the any fishing baskets and in case of pipe type fishing baskets, between the 150mm and 250mm seemed not difference and showed a tendency to increasing against the net fishing baskets. 4. Pipe type fishing baskets seemed to become a good shelting place for the crab because it showed a tendency to stagnate at the inside in that. 5. The mean catch per pot of crab among the net fishing basket, pipe type fishing baskets, plate type tangle net were highest in the pipe type fishing baskets than the net fishing basket and lowest plate type tangle net. Therefore it showed to difference against the tank experiment.

• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.3
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• pp.307-312
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• 1984

The dried pure shells deprived of soft tissues were subjected to analysis of chitin-protein complexes from 5 species of marine crustaceans, including 2 species of crabs and 3 species of shrimps. The protein fractions were obtained from chitin-protein complexes under the varying conditions of extractions and the crude chitin was prepared from the shells by the sulfurous acid process. The crude chitin was purified through the extraction with several organic solvents such as dimethyl-acetamide, N-methylpyrrolidone. The purified chitin was also examined using the phase contrast microscope. Total protein contents of the shells were diverse, showing 9.6% for Portunus trituberculatus, 3.1%, Charybdis bimaculata, 9.4%, Penaeus japonicus, 10.9%, Metapenaeus intermedius and 5.8%, Squilla oratoria. Covalently bound protein varied with species from 2.1% for Charybdis bimaculata to 9.9% for Metapenaeus intermedius. The puified chitin contents of the shells were shown to 21.1% for Portunus tritube rculatus, 6.2%, Charybdis bimaculata, 20.2%, Penaeus japonicus, 27.1%, Metapenaeus intermedius and 25.5%, Squilla oratoria. Exceptionally low analytical value obtained with Charybdis bimaculata are supposed to be due to the very young subjects. The ratios of chitin to covalently bound protein in the shells were various such as 2.7 to 1 for Portunus trituberculatus, Penaeus japonicus and Metapenaeus intermedius, 3.1 to 1, Charybdis bimaculata and 6.1 to 1, Squilla oratoria. The microscope finding of the purified chitin showed the filamentous form in all the specimen.

• 건강소식
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• v.32 no.5
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• pp.24-25
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• 2008

5월은 꽃게의 계절이다. 제철 음식이 좋다는 건 누구나 아는 상식일 터. 특히 5월 꽃게는 알이 꽉 차있고 살이 단단해 그 맛이 일품이다. 이번 호에서는 입안에 넣으면 사르르 녹을 것만 같은 게살크림스파게티 만드는 법을 소개한다.