• Title/Summary/Keyword: 해삼

Search Result 104, Processing Time 0.03 seconds

Quality and Preference Changes Red Sea Cucumber (Stichopus japonicus) Kimchi during Storage Period (홍해삼 첨가 김치의 저장기간 중 품질 특성 및 기호도 변화)

  • Park, Soo-Yeong;Lim, Hee-Kyoung;Park, Sang-Gyu;Cho, Moon-Jae
    • Journal of Applied Biological Chemistry
    • /
    • v.55 no.2
    • /
    • pp.135-140
    • /
    • 2012
  • To diversify usage of aquacultural red sea cucumber, new Kimchi containing red sea cucumber was developed and its quality and consumer preference were studied. The pH and total acidity, index of Kimchi ripening, decreased till 7 days of storage, then pH change became blunt and finally reached optimum pH 4-4.5. The amount of reducing sugar gradually decreased during storage period. The number of lactic acid bacteria increased in early fermentation period in both Kimchi containing boiled and fresh red sea cucumber, however, more lactic acid bacteria found in fresh red sea cucumber containing Kimchi. Preference of Kimchi containing boiled or fresh red sea cucumber compared to control Kimchi containing fermented salted fish was evaluated. The results revealed there were no differences in color, flavor, texture, taste, after taste and overall preference.

Sea Cucumber (Stichopus japonicus) Grading System Based on Morphological Features during Rehydration Process (수화 시의 형태학적 특징에 따른 건해삼의 등급 분류 시스템 개발)

  • Lee, Choong Uk;Yoon, Won Byong
    • Journal of the Korean Society of Food Science and Nutrition
    • /
    • v.46 no.3
    • /
    • pp.374-380
    • /
    • 2017
  • Image analysis and k-mean clustering were conducted to develop a grading system of dried sea cucumber (SC) based on rehydration rate. The SC images were obtained by taking pictures in a box under controlled light conditions. The region of interest was extracted to depict the shape of the SC in a 2D graph, and those 2D shapes were rendered to build a 3D model. The results from the image analysis provided the morphological features of the SC, including length, width, surface area, and volume, to obtain the parameters of the k-mean clustering weight. The k-mean clustering classified the SC samples into three different grades. Each SC sample was rehydrated at $30^{\circ}C$ for 40 h. During rehydration, the flux of each grade was analyzed. Our study demonstrates that the mass transfer rate of SC increased as the surface area increased, and the grade of SC was classified based on rehydration rate. This study suggests that the optimal rehydration process for SC can be achieved by applying a suitable grading system.

Feature Point Extraction of Sea Cucumbers using Canny Edge Detection (캐니 에지 검출을 이용한 해삼의 특징점 추출)

  • Lee, Keon-Ik;Woo, Young-Bae;Min, Jun-Sik;Choi, Chul-Jae
    • The Journal of the Korea institute of electronic communication sciences
    • /
    • v.13 no.6
    • /
    • pp.1281-1286
    • /
    • 2018
  • The sea cucumber, which is distributed over 1,500 species worldwide, is a highly value-added variety that has been considered an important source of marine resources in many countries for a long period of time. Most of the research on sea cucumbers involves the effectiveness of food and its extractions; however, there was no research on the extraction of sea cucumbers. In response, this research suggested a boundary detection algorithm to extract the special spot of sea cucumbers Therefore, in order to capture a large quantity of high value-added in sea cucumbers and we believe that they will be a great help to the sea cucumber recognition program in the future.

Analysis of Productivity of a Polyculture Container for Suspended Rearing of Abalones and Sea cucumbers (전복과 해삼 수하양식을 위한 복합사육기의 생산력 분석)

  • Nam, Myung-Mo;Lee, Chu;Moon, Tae-Seok;Kim, Su-Kyung;Hwang, Jin-Wook
    • The Korean Journal of Malacology
    • /
    • v.27 no.4
    • /
    • pp.323-330
    • /
    • 2011
  • We have developed a polyculture container which is preferable for rearing of abalones and sea cucumbers in East Sea. To test the rearing capacity of the polyculture container, 50, 75 and 100 sea cucumbers ranging from the body length of 7-9 cm were cultured in three containers including 500 abalones with the shell length of about 5 cm, respectively. It was revealed that preferable density for sea cucumbers was 52-72 individuals in the polyculture container. Glutamate oxaloacetate transaminase and glutamate pyruvate transaminase were analyzed with Reflotron kit to investigate the health degree of abalones in two polyculture containers including 300 and 500 abalones with the shell length of about 5 cm. Glutamate oxaloacetate transaminase has been an important tool to know myocardial infarction, disease of liver, and destruction of muscle. Next experiment was conducted to determine the effects on growth of abalones and sea cucumbers in polyculture container. Experimental findings, RNA/DHA ratio, DNA and RNA contents (ug/mg) were not significantly different among all groups. The results imply that the method of polyculture can be rearing with sea cucumber without growth retardation of abalone. Production ability between polyculture container and the container used in south sea were carried out using suspended culture method during 8months. It was revealed that abalones and sea cucumbers are faster growing in polyculture container than in container used in south sea. Therefore, polyculture container is considered more appropriate for the abalones and sea cucumbers culture in East Sea.

Study of Heating Methods for Optimal Taste and Swelling of Sea-cucumber (가열방법에 따른 해삼의 최대 팽윤 및 기호성 향상 연구)

  • Jung, Yeon-Hun;Yoo, Seung-Seok
    • Korean journal of food and cookery science
    • /
    • v.30 no.6
    • /
    • pp.670-678
    • /
    • 2014
  • The purpose of this study was to find the optimal swelling method and condition for seacucumber to improve its taste and texture to accomodate the rapid increase of consumption. Another purpose was to try to determine an easy way to soak dried sea-cucumber under different conditions, and identify the influence of swelling time on the texture of sea-cucumber, in order to reduce preparation time and provide basic data for easy handling. After boiling or steaming for six different periods including 5, 15, 30 and 60 minutes the texture of the sea-cucumbers were compared, For the additive test, the sea-cucumbers were boiling for 30 minutes period with 4 different additives and the textures were compared, Since the texture is an important characteristic of sea-cucumber, there are many variables that affect this property including the, drying and preservation methods. This study provides basic understanding of the influence of the heating method, time and temperature on the swelling of sea-cucumber for handy use at processing sites.

Bacterial Diversity in the Guts of Sea Cucumbers (Apostichopus japonicus) and Shrimps (Litopenaeus vannamei) Investigated with Tag-Encoded 454 Pyrosequencing of 16S rRNA Genes (16S rRNA 유전자의 454 파이로서열 분석을 이용한 해삼(Apostichopus japonicas)과 새우(Litopenaeus vannamei)의 장내 세균의 다양성 연구)

  • Noh, Eun Soo;Kim, Young-Sam;Kim, Dong-Hyun;Kim, Kyoung-Ho
    • Korean Journal of Microbiology
    • /
    • v.49 no.3
    • /
    • pp.237-244
    • /
    • 2013
  • Bacterial diversities in the guts of sea cucumbers (Apostichopus japonicus) and shrimps (Litopenaeus vannamei) were investigated using barcoded or tag-encoded 454 pyrosequencing of 16S rRNA genes. In sea cucumbers, most of sequences were related to two genera, the genus Propionigenium in the phylum Fusobacteria and an unclassified genus in the family Flavobacteriaceae of phylum Bacteroidetes. Shrimps showed various kinds of genera including Lactococcus, Leuconostoc, Prochlorococcus, and Vibrio as well as the unclassified genera in the families, Flavobacteriaceae, Rhodobacteraceae, Desulfobulbaceae, and Helicobacteraceae and in the order Mycoplasmatales. Unclassified genera containing environmental sequences only are more than half of genera from sea cucumbers and shrimps. Sea cucumbers and shrimps could be unexplored sources of novel microbes and the bacterial diversity of them was revealed by high throughput 454 pyrosequencing.

Effect of theRehydration Cycles on the Quality Changes of Retorted Sea Cucumber (StichopusJaponicus) During Storage (재수화 반복횟수를 달리한 해삼 병조림의 저장기간에 따른 품질변화 특성)

  • Kim, Yoon Sung;Yoon, Won Byong
    • Food Engineering Progress
    • /
    • v.21 no.1
    • /
    • pp.29-35
    • /
    • 2017
  • Quality changes of dried sea cucumber (Stichopusjaponicus) after applying a cyclic rehydration and retorting process were investigated during 4 weeks of storage. The length, volume, and weight of dried sea cucumber increased significantly as the number of rehydration cycles increased. Sea cucumber (SC) was bottled in the glass jar and a retort thermal process ($121.1^{\circ}C$, 0.15 MPa) was applied. The total thermal processing time (TTT) was 24 min based on the temperature at the cold point. The size and texture of retorted SC were significantly changed until the first week of storage. However, regardless of the number of rehydration cycles, the size and texture of samples at different rehydration cycles showed no significant difference during the whole storage. The length, volume, weight, rehydration ratio ($R_R$), hardness, and chewiness at the maximum degree of swelling during rehydration of dried SC were estimated as 100.86 mm, 38.62 mL, 41.05 g, 6.39 of $R_R$, $249.19g_f$, and 4.05 mJ, respectively.

Examination of Antioxidant and Immune-enhancing Functional Substances in Fermented Sea Cucumber (발효해삼의 항산화 및 면역강화 기능성 물질의 분석)

  • Sam Woong Kim;Ga-Hee Kim;Beom Cheol Kim;Lee Yu Bin;Lee Ga Bin;Sang Wan Gal;Chul Ho Kim;Woo Young Bang;Kyu Ho Bang
    • Journal of Life Science
    • /
    • v.34 no.7
    • /
    • pp.485-492
    • /
    • 2024
  • Sea cucumbers contain more than 50% protein in their solid content, and they also possess various bioactive substances such as saponins and mucopolysaccharides. This study analyzed the activities of various enzymes derived from Bacillus and lactic acid bacteria and determined to degrade the components of sea cucumbers. Among the analyzed strains, B. subtilis K26 showed the highest activities in protease and xylanase and relatively high activity in cellulase. Accordingly, samples of sea cucumber and water were mixed in equal proportions, sterilized, and then fermented by inoculating them with B. subtilis K26. Following this, a higher amino acid content was observed between 1.5 and 7.5 hr, a lower residual solid content in this time, and a lesser fermentation odor. The saponin content in fermented sea cucumber powder extracted with butanol was measured to be 1.12 mg/g. The chondroitin sulfate content was evaluated to be 5.11 mg/g in raw sea cucumber. The total polyphenol content, flavonoid content, and antioxidant activities were 6.95 mg gallic acid equivalent/g, 3.69 mg quercetin equivalent/g, and 3.69 mg quercetin equivalent/g in raw sea cucumber, respectively. Moreover, the DNA damage protective effect of fermented sea cucumber extract was found to be concentration-dependent, with a very strong effect at very low concentrations. Overall, we suggest that sea cucumber fermented with B. subtilis K26 has a high potential as a food for inhibiting oxidation, enhancing immunity, and improving muscle function in the human body thanks to its high free amino acid content.

패각을 활용한 증양식장 조성의 가능성에 대하여

  • LeeTo, YaSeuSi;JeuMiDa, NoRiHiKo
    • 어항어장
    • /
    • s.80
    • /
    • pp.38-42
    • /
    • 2007
  • 아오모리현에서는 천연해초 조장 및 이식 해초 조장에 해삼 치자 착저를 기대할 수 있는 가리비 패각을 살포해 해삼 유생의 착저효과나 살포 후의 생물 모습의 변화 등에 대하여 조사를 실시하고 있다.

  • PDF

Whitening Effect and Skin Regeneration Effect of Red Sea Cucumber Extract (홍해삼 추출물의 멜라닌 형성 억제를 통한 미백효과 및 피부 재생효과에 관한 연구)

  • Jeon, Mi Ji;Kim, Eun Ji;Kim, Geun Tae;Kim, Ga Yeon;Lee, Seung Jae;Jung, In Cheol;Kim, Sang-Yong;Kim, Young Min
    • Journal of Life Science
    • /
    • v.28 no.6
    • /
    • pp.681-687
    • /
    • 2018
  • Recently, several researchers have been developing cosmetics from natural ingredients for skin whitening and anti-aging products. The red sea cucumber (RSC), Apostichopus japonicas, is a species of sea cucumber in the family stichopodiae, which is widely distributed in China, Japan, and Korea. To use Red Sea Cucumber as a cosmetic ingredient, its inhibitory effects on melanogenesis and the anti-aging effects of RSC extracts were investigated. First, a tyrosinase activity assay was performed, which showed that RSC inhibited tyrosinase activity at a concentration of $200{\mu}g/ml$. An MTT assay was carried out to evaluate cell toxicity, and the results showed that RSC extract has no cytotoxicity in HaCaT cells. Furthermore, the mRNA expression levels of tyrosinase, tyrosinase related protein 1 (TRP-1), tyrosinase related protein 2 (TRP-2), microphthalmia-associated transcription factor (MITF), and matrix metalloproteinase (MMPs) genes treated with RSC extract in B16F10 and HaCaT cells decreased. Moreover, a wound-healing assay was performed to identify the cell regeneration effect of RSC extracts. Also, a skin turnover effect was confirmed by creating a three-dimensional cell culture with HaCaT and human fibroblasts. Altogether, the results suggested that Red Sea Cucumber may possess a high ability to induce whitening and anti-wrinkle effects as a cosmeceutical ingredient.