• Korean Journal of Environmental Biology
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• v.39 no.1
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• pp.19-31
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• 2021

We investigated the distribution characteristics of mussels (Mytilus coruscus) growing in the Geomundo sea area by water depth. The research was also conducted to identify the surrounding benthic organisms. Mussels showed high density and low obesity in low water depths. The lower the density, the higher the obesity level appeared in deeper water. The morphological characteristics also appeared to increase as the water depth deepened. In addition, the shell length and total weight were more strongly correlated at a depth of 12 m than at 2 m. The total weight by the growth of the shell length and shell height was affected by the water depth. The analysis showed that the density and biomass of the algae inhabiting the surroundings decreased somewhat as the water depth increased. In benthic animals, the number of mussels tended to decrease slightly at the point where oysters dominated, at a depth of 2 m. Conversely, the number of oysters tended to decrease in deeper water dominated by mussels. Thus, the spatial competition between oysters and mussels was affected by the water depth. Also, mussels did not appear in areas where large algae flourished, suggesting that the survival of mussels was affected by the presence or absence of large algae.

• Journal of agricultural medicine and community health
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• v.21 no.1
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• pp.85-95
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• 1996

To examine the contamination in Ulsan coastal area, some heavy metal concentrations in sea water and Mytilus coruscus have been measured. Sea water samples were collected on April 6 in 1995 and Mytilus coruscus samples were collected on April 2 in 1995. Total number of sea water samples was 26 and that of Mytilus coruscus was 54. The sites where the samples collected were same in sea water and Mytilus coruscus. The method of analysis was atomic absorption spectrophotometer. The results indicated that the heavy metal concentrations of sea water were varied according to the sampling stations. The concentrations of cadmium, manganese, zinc in sea water collected in the coastal area near Mipo complex were higher than those of other coastal areas, and the concentrations of lead in sea water collected in the coastal area near petrochemical complex were higher than those of others. In general the concentrations of lead, zinc, copper in sea water were proportionate to those in Mytilus coruscus. The mean concentration rates of lead, cadmium, manganese in Mytilus coruscus inhabiting in Ulsan coastal area were similar, 1070, 1370 and 1300, respectively. The concentration rate of mercury was 80, the lowest value of other heavy metals, and that of copper was 6940, the highest value. Consequently it seems to be more desirable to use Mytilus coruscus as a sample to examine the contamination of coastal area than sea water.

• Journal of the Korean Applied Science and Technology
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• v.35 no.1
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• pp.141-150
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• 2018

Mussel byssal protein has strong adhesive capability even in wet surface. It has been reported that nine proteins in marine blue mussel, often referred to a representative mussel, contribute to form mussel byssal threads and plaques. DOPA containing two hydroxy groups called cathecol is recognized that it plays a major role in adhesion as well as cohesion process within byssal structure. In this paper, adhesion and cohesion mechanisms were introduced and evaluated by supportive literature published during last decade. Diverse applications of cathecol chemicals were also examined in terms of innovative adhesive, bioadhesive and challenging material for tissue engineering. It is noticeable that reconsideration of mussel proteins could provide the various opportunities as biomaterials.

• Journal of Fisheries and Marine Sciences Education
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• v.23 no.3
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• pp.410-424
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• 2011

This study was investigated for the purpose of obtaining basic data which can be applied to processing of canned sea mussel using tomato paste. Shell were washed, and then steamed and shucked. Sea mussel meat was prepared with ratio of sea mussel 90g, tomato paste sauce 65g(tomato paste 42%, gum guar 1.0%, salt 2.0%, starch syrup 2.0%, cooking wine 1%, water 52%). The sea mussel meats were packed with vacuum seamer in 301-3 can, and then sterilized for various F0 value(F0 8-12 min.) in a steam system retort at $118^{\circ}C$. The factors such as pH, VBN, amino-N, total amino acid, free amino acid, chemical composition, color value (L, a, b), texture profile, TBA value, mineral, sensory evaluation and viable bacterial count of the canned sea mussel produced with various sterilization condition(F0 8-12 min.) were measured. The same element was also measured during preservation. The results showed that the product sterilized at F0 8 min. and preserved for 90 days were the most desirable.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.17 no.3
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• pp.159-164
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• 1984

The present studies were conducted to evaluate the sterilizing efficiency of the thermal processes for the canned sea-mussel products, such as canned boiled sea-mussel in brine (packed into No. 1 flat can) and canned smoked sea-mussel in oil (packed into No. 3B square can), with the purpose of deciding the adequacy of the processes. Heat penetration was tested three times with three cans at a time for each canned product. The tip of the applicator was fixed on the position a little below the geometrical center of the can. The test cans were placed in the middle layer of the basket in which the same canned products were loaded with, and the test cans were arranged to the front, the middle and the rear in the retort. The heat penetration curve of the canned boiled sea-mussel in brine showed a broken logarithmic heating curve while that of the canned smoked sea-mussel in oil showed a simple logarithmic heating curve. The calculated $F_0$ value for the canned boiled sea-mussel in brine was 25.33 and the canned smoked sea-mussel in oil was 13.84. Additionally, the nomographs represents the relationship between $F_0$ values and B values(process time including $42\%$ of come-up time) for the canned sea-mussel products were constructed.

• Culinary science and hospitality research
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• v.19 no.3
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• pp.209-217
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• 2013

This study aims to develop mussel stock, which is the base of sauce, soup, etc., using various nourishing elements in mussels. In mussel stock with different heating times, the moisture content was significantly different according to heating times(p < 0.05). For the color value of mussel stock, L value was highest in MS1(35.48), a value in MS1(-2.39), and b value in MS5(-9.49). pH was lowest as 6.56 in MS5, and with increased heating time, pH decreased significantly (p < 0.001). With increased heating time, the sugar content was highest as $4.03^{\circ}Brix$ in MS3 and lowest as $3.37^{\circ}Brix$ in MS1. The salinity content was lowest as 0.71% in MS1, and with increased heating time, the salinity content increased significantly (p < 0.001). The test for characteristic differences of mussel stock showed that its color intensity, transparency, fish flavor, fish taste, and salty taste increased with increased heating time. Savory taste of mussel stock was highest in MS4 with 4.33% According to the results of acceptance test, taste, and overall acceptance test, MS3 showed the best results. In conclusion, mussel stock showed great preference with increased heating time, and the preference has increased when it was heated for 15 min.

• Korean Journal of Food Science and Technology
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• v.24 no.6
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• pp.519-523
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• 1992

The patterns on the proteolysis of mussel protein using a commercial enzyme preparation were investigated. The best one among six commercial enzyme preparations for the manufacture of mussel extract was Corolase PP, based on the degree of hydrolysis (DH). When the raw mussel paste, without water addition, was adjusted to pH 6.5, added 0.1% (w/w dry basis) of Corolase PP. and reacted at $50^{\circ}C$ for four hours, it reached the maximum value of DH (79%). The precooking of raw mussel decreased the efficiency of extraction and hydrolysis of the protein, due to the inactivation of the autolytic enzymes contained in the mussel. During the course of proteolysis, major free amino acids such as glycine, alanine, glutamic acid and lysine, representing a characteristic brothy taste of mussel were replaced with free hydrophobic amino acids including valine, methionine, isoleucine, and leucine. The electrophoretic pattern and HPLC-GPC pattern of mussel protein hydrolysates during the hydrolysis were observed and also discussed.

• Journal of Aquaculture
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• v.16 no.4
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• pp.245-251
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• 2003

Sexual maturation and gametogenic cycle of the hard shelled mussel, Mytilus coruscus were investigated by means of histological method. Specimens were collected monthly in Hansan Bay of south coast, Korea from January to December 2002. Sex of the clam was dioecious. The gonads are composed of a number of gametogenic follicles. The gonad index (GI) was reached the maximum in February (3.40), and the minimum in August (1.18). The monthly variation of condition index (CI) coincides with gonad index. The main spawning occurs between February and March. The gametogenic cycle of the clam could be divided into six stages: resting (August to November), multiplicative (November to December), growing (December to January), maturation (January to February), partially spent (February to April) and completely spent/degenerative stage (April to July). Sex ratio (♀/♂) was 1:0.96.

• Korean Journal of Environmental Biology
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• v.22 no.3
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• pp.438-445
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• 2004

A radiotracer study was conducted to evaluate the influence of body size and temperature on the uptake rates of Cd, Se and Zn in the California mussel, Mytilus californianus. Uptake rates of Cd, Se and Zn were determined simultaneously with clearance of the mussels with 3 different size classes (0.07, 0.24 and 0.73 g flesh dry weight $individual^{-1})$ and at 4 different temperatures (3, 8, 13 and $21^\circ{C})$. The weight-specific uptake rates of 3 elements significantly decreased with body size, but increased with temperature. Simultaneously measured clearance rates of mussels were closely associated with metal uptake rates. The significant association of clearance rates and metal uptake rates of mussels emphasizes the importance of functional role of water pumping activity in the metal uptake process in filter-feeding organisms.

• The Korean Journal of Malacology
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• v.23 no.2
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• pp.199-208
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• 2007

The gonad index, gonadosomatic index, the condition index, reproductive cycle, first sexual maturity, and sex ratio of the hard shelled mussel, Mytilus coruscus were investigated by using histological analysis and morphometric data. Specimens were collected monthly in Kyeokpo, western Korea from January to December, 2006. The gonad index reached a maximum in February, and minimum in September. Both the monthly variations of the gonad index (GI) and the gonadosomatic index (GSI) reached a maximum in February. After that, their values continually decreased between March and April because of spawning. The monthly variation of the condition index coincides with the GI and the GSI. The spawning period was from February to April, with the main spawning occurring between February and March. The reproductive cycle of this species could be classified into six stages: early active stage (November to January), late active stage (November to February), ripe stage (December to April), partially spawned stage (February to April), degenerative stage (April to October), and resting stage (June to December ). Percentages of sexual maturity was over 50% for the female and male hard shelled mussels that ranges from 40.1 to 50.0 mm in shell length. The percentage was 100% for those that are over 50.1 mm. The sex ratios of females to males over 40.1 mm in shell length were not significantly different from a 1:1 sex ratio $(x^2\;=\;0.63,\;p\;>\;0.05)$. No evidence of hermaphroditism was found in histological sections of any hard shelled mussel examined.