• 대한영양사협회학술지
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• 제20권4호
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• pp.306-319
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• 2014

This study is basic research focused on product development and market activation based on analysis of current usage and demand for development of processed blue crabs. A total of 556 subjects aged 20s to 60s living in the Seoul area were surveyed. According to the survey, 65.1% of subjects consumed blue crabs at home, and 82% of them purchased blue crabs whole and undressed. Respondents gave higher marks to taste, nutrition, and texture compared to ingredient preparation, eating method, and price. Majority of blue crab consumers had no experiences of consuming processed blue crabs. Exactly 57.0% of consumers purchased them at big shopping centers, and the reason for purchasing was their good taste. When female consumers purchased processed blue crabs, they checked every part carefully compared to male consumers. Women gave high scores to blue crab powder, blue crab extract, blue crab croquette, and blue crab cake compared to men, demonstrating the necessity of developing processed blue crabs. Furthermore, the experienced processed blue crab group recognized the necessity of developing processed blue crabs compared to the inexperienced group. People showed significant differences in purchasing processed blue crabs according to gender as well as previous experience of blue crab consumption.

• 한국발생생물학회지:발생과생식
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• 제25권3호
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• pp.185-192
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• 2021

The five oligonucleotide primers (oligo-primers) turned out a total of 335 fragments (FMs) (52.9%) in the blue crab (Portunus trituberculatus) group alpha and 298 FMs (47.1%) in the crab group beta, with the FM scales range varying from 100 bp to 2,000 bp. The highest band-sharing (BS) value (0.907) was found between individual's no. 19 and no. 20 within the blue crab group beta. Parties in the blue crab group beta (0.601±0.017) had higher BS rates than did parties from the crab group alpha (0.563±0.017) (p<0.05). The polar dendrogram got by the five oligo-primers points out two genetic extents: bundle I (BLUECRAB 01, 03, 04, 05, 06, 08, and 10) and bundle II (BLUECRAB 02, 07, 09. 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, and 22). The OPD-01 primer revealed 22 loci shared by all the examples of the as FMs of 1,000 bp. The oligo-primer OPA-05 made unique loci shared to each group (ULSEG), almost 400 bp and 500 bp, individually, in blue crab group beta. The remaining oligo-primers did not reveal any loci shared by the two crab groups (LSTG). The average number of ULSEG was diverse and 1.6-fold higher in the crab group beta than in the crab group alpha.

• 상하수도학회지
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• 제11권4호
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• pp.54-62
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• 1997

Disposal of blue crab wastes represents a significant problem to processors, who are limited with respect to acceptable disposal alternatives. Anaerobic bioconversion technology was investigated to determine an environmentally sound and economic disposal method for these wastes. In the study ultimate methane yield for total crab solid waste was $0.180m^3/kg$ VS added and biodegradation rate constant was $0.15day^{-1}$. Methane yield of the bench-scale reactor operated on similar feedstock was $0.189m^3/kg$ VS added and biodegradation rate constant was $0.06day^{-1}$. These results indicate that anaerobic bioconversion of blue crab wastes was technically feasible. Use of anaerobic bioconversion technology can be an attractive option for blue crab processing waste management. The by-product methane gas could be used for maintainign a number of processing operations (i.e., heat for cooking, or keeping temperature of digester constant).

• Fisheries and Aquatic Sciences
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• 제8권4호
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• pp.195-200
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• 2005

This study optimized the mixing ratios of seafood sauce with blue crab for maximal sensory attributes using a response surface methodology with central composite design. It evaluated sensory appeal, nutritional value, and some rheological properties. The optimal formulation appeared to be 252 g of tomato paste, 78 g of chopped garlic, and 519 g of blue crab block; this ratio resulted in a predicted sensory score of 5.7 (on a 7-point scale) for overall acceptability. Addition of blue crab block increased moisture, ash, and protein contents in various sauces, but fat contents were similar in every sauce. Major free amino acids such as glutamic acid, phospho serine, asparagine, and arginine composed about $60\%$ of the total amino acid content. Standard and optimized sauces were red and light yellow, and those color values were significantly higher than in American-style sauces. Optimal viscosity was half the value of American-style sauces; more blue crab block added to the sauce resulted in lower viscosity. Adding this sauce to seafood dishes will likely aid development of flavoring substances.

• 상하수도학회지
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• 제12권2호
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• pp.115-126
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• 1998

In use of anaerobic bioconversion shellfish wastes present special problems, since the chitinous structures in the shell faction degrade very slowly in an anaerobic environment. Enzymatic pretreatment method was evaluated for improving the anaerobic bioconversion potential of blue crab processing wastes. An enzymatic pretreatment using chitinase enhanced the ultimate methane yield and biodergradation rate constant for total crab solid wastes by 15% and 19% respectively, above those of the untreated wastes. When the enzymatic pretreatment applied to the shell fraction alone, it resulted in increase of 34% in the ultimate methane yield and 38% in the reaction rate. The results indicate that anaerobic bioconversion of these wastes is technically feasible and enzymatic pretreatment will improve the efficiency of the process.

• 한국수산과학회지
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• 제28권6호
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• pp.708-719
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• 1995

This study is to estimate abundance of the Chesapeake Bay blue crab stock. Using 823 dredge tows which were conducted during the 1991 winter survey, blue crab abundance was estimated on the basis of newly developed methods which account for unequal dredge tow distances, size- and sex-specific heterogeneous overwintering spatial distributions, wintertime exploitation, the time period of quasi-hibernation, and dredge capture efficiency. The estimate of total abundance before correction by gear efficiency was 131.8 million crabs $(95\%\;C.I.\;=\;118.2\;million\;crabs\;to\;145.4\;million\;crabs),$ Dredge capture efficiency was estimated to be 0.474. Thus, the estimate of total abundance was calculated as 278.1 million crabs after correction by the efficiency factor.

• 한국식품과학회지
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• 제33권6호
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• pp.714-719
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• 2001

생꽃게의 영양학적 조성에 대한 조사와 간장에 침지한 후 꽃게장의 영양학적 및 화학적 조성 변화에 대하여 알아보았다. 수분함량은 생꽃게보다 꽃게장에서 감소하는 추세를 나타냈고 회분함량은 꽃게장이 생꽃게보다 다소 높은 수치를 나타내었다. 생꽃게의 식염함량이 1.50%인데 반해 꽃게장은 7.89%로 염장 후 그 함량이 증가하였으며, pH도 염장 후 증가하였다. 유리당의 함량은 생꽃게에서는 소량으로 검출되었지만 염장후에는 그 함량이 모두 증가하였고 특히 fructose가 현저히 증가하였는데 그 이유에 대해서는 진일보의 연구가 필요하다. 생꽃게와 꽃게장의 아미노산의 함량은 전반적으로 염장후 그 함량이 감소하였고 유리아미노산은 염장후 증가하였다. 생꽃게와 꽃게장의 주요 아미노산은 glutamic acid. arginine 및 aspartic acid이었고 유리아미노산은 arginine, proline 및 alanine이었다. 지방산함량은 염장 후 그 함량이 감소하였고 주요지방산은 palmitic acid, oleic acid, EPA 및 DHA이었다.

• 한국수산과학회지
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• 제41권2호
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• pp.94-101
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• 2008

In Korean waters, there are two color types (blue and purple) of the blue crab Portunus trituberculatus. The blue type is common, but the ratio of the purple type has increased in landings. To determine whether there were significant morphometric or genetic differences between the blue and purple types, crabs caught from the West Sea of Korea were examined. Based on covariance analysis, there were significant differences in 1 of 10 morphometric characteristics of males between the two types, in none of the ten characteristics for females. Using amplified fragment length polymorphism (AFLP) DNA fingerprinting, no specific AFLP marker was detected for each type. The heterozygosity and genetic diversity were very low. Analyses of pairwise distance, the Fst index, and genetic similarity revealed similar results, with very low genetic differentiation. Therefore, there is no significant difference between blue and purple types of the crab from the West Sea of Korea, and the two types in the West Sea can be managed as one stock.

• Journal of the korean society of oceanography
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• 제37권4호
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• pp.232-241
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• 2002

The potential role of environmental factors on extractable lipofuscin accumulation rate in the blue crab was studied by examining the effect of temperature on laboratory reared blue crabs and the effect of trace metals from samples collected at impacted sites (Baltimore Harbor) and a relatively pristine site (outdoor ponds at Horn Point Laboratory, Cambridge, MD, USA). Lipofuscin levels did not significantly related with sampling sites or heavy metal concentrations in the crab tissue. Heavy metal body burden was highly variable among sampling sites and tissue types but significantly higher for both impacted areas (Curtis Creek and Inner Harbor) in comparison to the reference site. Among tissue types, gills showed the highest metal concentrations with the exception of Hg, which was highest in muscle tissue. For two groups of crabs that were held at either ambient (4 to 1$0^{\circ}C$) or heated seawater (19$^{\circ}C$) for two months, normalized-lipofuscin levels were significantly different (P-0.001). Results suggest that temperature may affect lipofuscin accumulation (=0.25ng-lipofuscin/mg-protein/temperature-degree day). Therefore, temperature should be considered for accurate age calibration of crab populations using lipofuscin.

• 한국수산과학회지
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• 제39권6호
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• pp.441-446
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• 2006

Volatile flavor compounds in meat of the blue crab Portunus trituberculatus were compared using vacuum simultaneous steam distillation-solvent extraction (V-SDE) and solid phase microextraction (SPME)/ gas chromatography (GC)/ mass selective detection (MSD) methods. A total of 100 volatile flavor compounds were identified by both methods: 77 by V-SDE and 59 by SPME. These compounds were composed of 17 aldehydes, 12 ketones, 19 alcohols, 5 esters, 4 sulfur-containing compounds, 6 nitrogen-containing compounds, 23 aromatic compounds, 6 hydrocarbons, 2 terpenes, and 6 miscellaneous compounds. Although more compounds were detected using V-SDE than using SPME, the levels of all groups detected, except esters, were higher using SPME than using V-SDE. In addition to trimethylamine, aldehydes, and aromatic compounds, the S- and N-containing compounds with low thresholds are thought to have positive roles for flavors in the meat of the blue crab.