• Korean Journal of Food Science and Technology
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• v.31 no.4
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• pp.1017-1023
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• 1999

Several extraction conditions of mussel were investigated for preparation of the extract as a natural shellfish seasoning. The conditions studied were extraction temperature and time, addition of sodium phosphates and citrate and hydrolysis with commercial proteolytic enzymes. The extracts were prepared by deshelling, grinding and aqueous extraction followed by centrifugation and filtration. Extraction at $90^{\circ}C$ for 40min showed the highest solids yield with less fishy and high umami taste. Among the several phosphates and citrate added, $Na_{3}PO_{4}$ and $Na_{4}P_{2}O_{7}$ at 1% level were most effective in terms of the yield and umami taste. The pH effects showed that pH 10 resulted the highest solids yield of 28% with less fishy taste. Even though the effect of enzymatic hydrolysis was not greatly different among the commercial enzymes tested, Protamex and Protease II were somewhat better than other enzymes in taste. When the mussel were extracted by the combined conditions, hydrolysis with Protamex followed by extraction at $90^{\circ}C$ for 40min with addition of $Na_{3}PO_{4}$ at pH 10, the solid yields increased up to 30% which was about 58% improvement and high intensity of umami taste and less fishy flavor.

• The Sea:JOURNAL OF THE KOREAN SOCIETY OF OCEANOGRAPHY
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• v.3 no.3
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• pp.112-123
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• 1998

The objectives of this study are to investigate the trace elemental and stable isotopic compositions of aragonitic mollusk shells, such as Gomphina veneriformis melanaegis, Mytilidae and Umbonium coastatum, from the eastern coast of Korean peninsula and Cheju Island, and to compare their variations with latitude, that is, the temperature of the ambient seawater at which the skeletons grew. The Mg compositions of Gomphina veneriformis melanaegis tend to decrease with increasing water temperature, whereas those of Mytilidae and Umbonium coastatum do not show any trend. Sr compositions of Mytilidae tend to increase with increasing water temperature, whereas those of Gomphina veneriformis melanaegis decrease. Fe compositions of Umbonium coastatum tend to decrease with increasing water temperature, whereas those of Gomphina veneriformis melanaegis increase. Fe compositions of Mytilidae do not show any trend with water-temperature variations. Ba compositions of all the skeletons do not show any trend with water-temperature variations. Cd compositions of Mytilidae and Umbonium coastatum do not show any trend with increasing water temperature, whereas those of Gomphina veneriformis melanaegis increase. Cu compositions of Gomphina veneriformis melanaegis increase with increasing water temperature, whereas Mytilidae and Umbonium coastatum do not show any trend. Pb compositions of Umbonium coastatum do not show any tend with increasing water temperature, but those of other skeletons increase. Zn compositions of Mytilidae tend to decrease with increasing water temperature, whereas those of Gomphina veneriformis melanaegis increase. Zn compositions of Umbonium coastatum do not show any trend with increasing water temperature. Estimated water temperatures from oxygen isotopic data of all the skeletons are higher than the range of water temperature of the shallow seawater of the East Sea and around Cheju Island. The oxygen isotopic compositions of all the skeletons are well clustered, but they do not show any trend with latitude. Therefore, this could reflect that the organisms may not have secreted their shells in oxygen isotopic equilibrium with ambient seawater due to vital effect. Thus, isotopic compositions of all the organisms in this study may not be suitable for paleotemperature estimate.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.18 no.5
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• pp.417-423
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• 1985

In succession to the previous paper, the present study was directed to investigate the nonvolatile organic acids composition in raw and belied-dried products of oyster, sea-mussel, baby clam and hen clam by gas liquid chromatography. The results obtained are summarized as follows : In four kinds of the samples examined, eight kinds of organic acids were identified and determined in oyster, sea-mussel and baby clam, and nine kinds in hen clam. The major organic acids in oyster were pyroglutamic, succinic and malic acid which was $94.2\%$ of total quantity of organic acid, and those in sea-mussel, baby clam and hen clam were succinic and malic acid which were $90.8\%,\;89.7\%\;and\;86.4\%$ of total acids, respectively. The most abundant organic acid in sea-mussel, baby clam and hen clam was succinic acid that was $80.6\%,\;84.9\%\;and\;73.2\%$ in total acids, repectively. And that of oyster was pyroglutamic acid which marked $38.8\%$ in total acids, and the next one was succinc acid marked $34.4\%$. In the total quantity of organic acid, the highest was 913.0 mg/100g in oyster which showed 4.5 times as much as in hen clam, followed by 478.4 mg/100g in sea-mussel, 246.3mg/100g in baby clam, and the least was 201.2 mg/100g in hen clam. The decreasing rate of total quently of organic acids by boiled-dried procersing was the highest in oyster, $54.7\%$, followed by $46.5\%$ in sea-mussel, $37.1\%$ in hen clam and $29.4\%$ in baby clam. The decreasing rate of each organic acid shelved much difference according to the samples examined, in general, great in malic, fumaric and proglutamic acid ana less in succinic, lactic and oxalic acid.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.32 no.4
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• pp.416-419
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• 1999

To evaluate lipid oxidation in dried shellfish during storage, brown pigment formation and composition of fatty acid were determined. Levels of brown pigment formation occurred at $25^{\circ}C$ were higher than those occurred at $4^{\circ}C$ throughout the storage period. Especially, the formation content of lipophilic brown pigment was 9$\~$10 times higher than that of hydrophilic brown pigment in all samples. Fatty acid composition of total lipid (TL) in fresh sea mussel and baby clam were $34.21\%$ and $32.83\%$ in saturated fatty acid, $19.50\%$ and $20,83\%$ in monoenoic acid, and $46.29\%$ and $46.79\%$ in polyenoic acid, respectively. The prominent fatty acids were 16:0, 16:1 and 20:5 in TL of the both samples. During storage, the contents of saturated fatty acid and monoenoic acid were slightly increased but that of polyenoic acid was decreased. In sea mussel, the content of polyenoic acid was higher in phospholipid (PL) than in neutral lipid (NL), while saturated fatty acid and monoenoic acid content were higher in the latter. The ratios of polyenoic acid/saturated fatty acid (P/S) in NL was similar in all samples. But the ratio of P/S in PL was higher in baby clam ($1.81\%$) than that in sea mussel($1.42\%$).

• Proceedings of the Malacological Society of Korea Conference
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• 1999.11a
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• pp.10-10
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• 1999

• Journal of Adhesion and Interface
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• v.19 no.3
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• pp.123-128
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• 2018

As a mussel-inspired surface independent modification chemistry using catecholamine family molecule was suggested on 2007, there are tremendous efforts being done by researchers from around the world to adjust and develop diverse applications using catecholamine family. Accordingly, we will discuss about the novel method to extend catecholamine applications, which is through the functional group substitution of catecholamine molecules.

• Journal of Adhesion and Interface
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• v.18 no.3
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• pp.141-144
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• 2017

• Proceedings of the KSLP Conference
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• 2015.03a
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• pp.18-18
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• 2015

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 1998.06a
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• pp.357.2-358
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• 1998

• Journal of Aquaculture
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• v.17 no.2
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• pp.103-108
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• 2004

Effects of temperature and salinity were investigated on physiological responses of Mytilus coruscus seedlings. Temperature tolerance and survival of M. coruscus, were examined at temperature 20, 25, 28, 30 and 35$^{\circ}C$ for 9 das. Survival of M. coruscus was 90% at temperature 2$0^{\circ}C$ and $25^{\circ}C$. LT$_{50}$ (lethal temperature) of 9 days was at 27.1$^{\circ}C$. The respiration and filtration rates of M. coruscus were increased with temperature up to $25^{\circ}C$, and decreased with temperature ranged from $25^{\circ}C$ to 3$0^{\circ}C$. LS$_{50}$ (lethal salinity, psu) of 9 days at 1$0^{\circ}C$, 15$^{\circ}C$ and $25^{\circ}C$ were 17.01 psu, 19.95 psu and 21.79 psu respectively. Salinity affected survival of M. coruscus with higher temperature. However the respiration and filtration rates were reduced with lower salinity.