• Food Science and Preservation
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• v.20 no.4
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• pp.495-501
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• 2013

The principal objective of this study was to determine the quality characteristics of a tofu (soybean curd) with added Lagocephalus lunaris powder (LLP). The moisture, crude ash, crude protein, and crude lipid contents of the used LLP were 6.20%, 1.04%, 74.55%, and 1.20%, respectively. The yield and turbidity of tofu increased according to the increase in the quantity of LLP, whereas the pH decreased with the increase in LLP. The L value decreased as the amount of LLP in the formulation increased, whereas the a and b values of the tofu increased. Furthermore, the hardness, chewiness, and brittleness significantly increased as the level of LLP increased. In terms of overall acceptability, the preferred tofu samples contained 0.5% LLP. These results suggest that the LLP can be applied to tofu (soybean curd) in order to achieve high quality and functionality.

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2003.05a
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• pp.91-92
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• 2003

복어는 tetrodotoxin이라는 맹독을 함유하고 있음에도 불구하고 매운탕등 여러 가지로 요리하여 많은 사람들이 즐겨 먹는 음식의 하나이다. 복어 요리시에는 독을 함유한 내장이나 간장을 제외하고 세척하여 독을 제거하지만 조리과정에서 독이 완전히 제거되지 않거나 독성이 강한 복어의 경우는 독소가 남아 있어 식중독의 원인이 된다. 최근 부산에서는 2건의 복어요리에 의한 중독으로 수명의 중독환자가 발생하는 사고가 발생하였는바 다행히 사망하지는 않았으나, 복어요리는 항상 식중독의 위험성이 있음을 보여주고 있다. (중략)

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2001.05a
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• pp.108-109
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• 2001

수산물 중 어류에서 식품 위생상 문제가 되는 자연독에는 복어독과 ciguatera 독이있다. 복어의 독성에 관해서는 일본을 중심으로 많이 연구되어 왔으며, 그 중 Tani (1945)가 보고한 일본 연안산 복어류의 독성에 관한 연구 결과는 지금도 많은 식품위생 관련서적에서 인용되어 독성 판단의 기준이 되고 있다. 그러나 우리나라에서 조사된 복어류의 독성은 Tani(1945)의 보고와 일부 차이가 있는 것으로 보고되고 있다. (중략)

• Journal of Food Hygiene and Safety
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• v.38 no.6
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• pp.464-475
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• 2023

In this study, based on an analysis of two DNA barcode markers (cytochrome c oxidase subunit I and cytochrome b genes), we performed species identification and monitored labeling compliance for 50 commercial pufferfish products sold in on-line markets in Korea. Using these barcode sequences as a query for species identification and phylogenetic analysis, we screened the GenBank database. A total of seven pufferfish species (Takifugu chinensis, T. pseudommus, T. xanthopterus, T. alboplumbeus, T. porphyreus, T. vermicularis, and Lagocephalus cheesemanii) were identified and we detected 35 products (70%) that were non-compliant with the corresponding label information. Moreover, the labels on 12 commercial products contained only the general common name (i.e., pufferfish), although not the scientific or Korean names for the 21 edible pufferfish species. Furthermore, the proportion of mislabeled highly processed products (n = 9, 81.8%) was higher than that of simply processed products (n = 26, 66.7%). With respect to the country of origin, the percentage of mislabeled Chinese products (n = 8, 80%) was higher than that of Korean products (n = 26, 66.7%). In addition, the market and dialect names of different pufferfish species were labeled only as Jolbok or Milbok, whereas two non-edible pufferfish species (T. vermicularis and T. pseudommus) were used in six commercial pufferfish products described as JolboK and Gumbok on their labels, which could be attributable to the complex classification system used for pufferfish. These monitoring results highlight the necessity to develop genetic methods that can be used to identify the 21 edible pufferfish species, as well as the need for regulatory monitoring of commercial pufferfish products.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.7
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• pp.1126-1131
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• 2003

In this study, we investigated the effects of detoxified puffer liver (PL) oil on fatigue, hepatotoxicity and hyperlipidemia. There are no toxicities in both raw and purified PL oil. The test of swimming time was extended in detoxified PL oil pretreated group compared to the non-treated group. When rats treated with PL oil, the hepatic injuries induced by carbon tetrachloride or DL-galactosamine were reduced. The increased serum triglyceride and total cholesterol by poloxamer-407 were lowered by treating with PL oil remarkably. Also the bleeding time of hyperlipidemic animals was extended and plasma clotting time was delayed by PL oil.

• Food Science and Preservation
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• v.15 no.6
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• pp.909-914
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• 2008

This study investigated microbial populations and the sensory quality of sikhae including globefish (GLS), flounder (FLS), gastropods (GAS) and whelks (WHS) during storage at 4C for 16 d following fermentation at 10C for 4 d. General bacterial numbers increased to 102 in GLS and FLS, and to 1045 in WHS and GAS after the 20 d fermentation/storage period. Lactic acid bacteria increased to 108 log cycle in GLS and FLS after 10 d ripening time, and reached this level in GAS and WHS after 15 d and 20 d, respectively. After 20 days the number of lactic acid bacteria in each of the four samples was 108. There were 104105 yeast cells/g in each of the four samples after 20 d. The number of Leuconostoc increased to over 108 log cycle after 10 d in GLS and FLS, and 15 days in GAS for WHS the increase was to 107 log cycle. The pH values of GLS, FLS, GAS and WHS 4.42, 4.56, 4.31 and pH 4.26, respectively. The Sikhae acidity for all four samples ranged from 1.551.85%. From the sensory evaluation the overall acceptability was in the order of FLS > GLS > GAS > WHS.

• Journal of Food Hygiene and Safety
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• v.18 no.3
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• pp.133-138
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• 2003

The data on outbreaks of puffer fish poisoning during 1991 to 2002 in Korea were gathered from press reports, and characterized information collected. During the period, a total of 32 outbreaks of puffer fish poisoning was reported. These outbreaks caused 111 persons to become poisoning, among the cases 30 persons were fatal. The mean case fatality rate was 27.0%, and most of deaths (93.3%) were the male of above 29 years old. Patient number of below 4 persons per a poisoning accident occupied 75.0% of total outbreaks; 65.8% of total cases; and 66.7% of total deaths) was occurred in the months, November through January. Most of puffer fish poisoning (75.0% of total outbreaks; 68.5% of total cases; and 73.3% of total deaths) were found along the south coastal area of Korea, including Busan, Gyeongsangnam-do, Jeollanam-do and Jeju-do. Over than 80% of puffer fish poisoning outbreaks occurred at fishing boat and home where privately made food was cause, and outbreaks in restaurants accounted for 15.6%. Most commonly implicated foods were Guk, boiled soup with puffer fish meat and spices.

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2001.10a
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• pp.161-162
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• 2001

복어는 저칼로리, 고단백질 식품으로 각종 무기질 및 비타민이 함유되어 있으며 알콜의 해독작용이 있는 사실이 증명되어 관심을 모으고 있다. 또한 복국은 시원하고 대단히 담백하여 일반인들에게 인기가 있어서 복국집이 많이 늘어나고 있다. 복국의 맛의 주체는 감칠맛 성분인 이노신산(IMP), 그리고 단맛을 내는 글리신과 알라닌등의 작용에 의한 것이다. (중략)

• Korean Journal of Fisheries and Aquatic Sciences
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• v.27 no.6
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• pp.682-689
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• 1994

Ninety-six specimens of nine puffer fishes landed at a fish market of Pusan, Korea were assayed for anatomical distribution of toxicity. The puffers, Lagocephalus gloveri ('geommilbog'), Fugu rubripes rubripes ('jajubog'), Fugu rubripes chinesis ('geomjajubog'), Lagocephalus wheeleri ('hinmilbog') and Arothron firmamentum ('byeolbog'), were shown to be nontoxic in muscle and skin. However, toxicities in skins of four specimens of Lagocephalus gloveri and a specimen of Arothron firmamentum were more than 10MU/g In the puffer, Fugu xanthopterus ('ggachibog'), the skin showed to be weakly toxic as far as nine specimens out of 27 ones are concerned, and the muscle was nontoxic in all specimens. Meanwhile, it was noted that the puffer, Fugu vermicularis radiatus was found to be a toxic species, differing from the toxicity known so far. Their highest toxicities were 3,880, 1,191, 1,115, 219, 289, 5,620 and 753MU/g for liver, intestine, skin, muscle, testis, ovary and bile, respectively.

• Proceedings of the Korean Aquaculture Society Conference
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• 2006.05a
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• pp.546-547
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• 2006