• Korean Journal of Fisheries and Aquatic Sciences
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• v.45 no.6
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• pp.716-722
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• 2012

The larval occurrence of the red snow crab Chionoecetes japonicus was investigated near Dokdo in the East Sea of Korea, and the larval timing of the genus Chionoecetes in world oceans was reviewed. C. japonicus larvae were collected seasonally at 12 stations in February, May, August, and November in 2011. A Bongo net with a 303 mesh was deployed with a double oblique tow. Larvae appeared from February to August, but no larvae were found in November. Zoea I occurred at nine stations with a few zoea II in February, and were found until August. The larval densities in February were high near the northern. In May, megalopa were found at eight stations with a few zoea II. No larvae were caught in November. The larval abundance in the research area peaked in February. Overall, the larval duration of the genus Chionoecetes in the world's oceans persisted for a long time, and Chionoecetes larvae occurred during the warm season in each area. The cold temperature at the sea bottom, where gravid females are found, may prolong larval production along the distribution range of the genus Chionoecetes.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.49 no.1
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• pp.1-6
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• 2016

This study investigated the physicochemical and sensory characteristics of fish paste containing red snow crab Chionoecetes japonicus leg-meat powder (RMP) in 0, 3, 6, 9, and 12% concentrations. The moisture contents of fish paste with RMP ranged from 56.7 to 60.2% and the pH ranged from 7.0 to 7.7. The L values decreased as the RMP concentration increased, and a and b increased. The folding test for all of the fish paste samples scored AA, which indicates good flexibility. The hardness, springiness, gumminess, and cohesiveness increased with the RMP concentration. In the sensory evaluation, the fish paste prepared with 6% RMP was the most preferred. These results suggest that RMP can be added to fish paste to achieve high quality.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.36 no.1
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• pp.62-64
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• 2003

Recently, relatively large amount of a new species of crab belonging to genus Chionoecetes that has intermediate characteristics between red-tanner crab (Chionoecetes japonicus) and queen crab (C. opilio) was caught the East Sea of Korea. The new species of crab was tentatively named Neodo-Daege. Amino acid and proximate compositions of the edible meat of red-tanner crab and Neodo-Daege were determine. The proximate composition of the meats of Neodo-Daege were $79.2{\%}$ in moisture, $17.4{\%}$ in protein, $0.6{\%}$ in lipid, and $1.5{\%}$ in ash. Neodo-Daege was higher in protein and lipid contents, and lower in moisture and ash contents than those of red-tanner crab. The total amino acid contents in the meat of Neodo-Daege were higher than those of red-tanner crab, but the profile of amino acids was similar to one another. Among amino acids, glutamic acid, arginine, aspartic acid, lysine and glycine were major components of the crabs.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.49 no.3
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• pp.277-284
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• 2016

In this study, we investigated the quality characteristics of madeleine combined with lyophilized red snow crab Chionoecetes japonicus leg-meat powder (CM). The madeleine was prepared by the addition of wheat flour containing 0, 1, 5, 10, 15 and 20% concentrations of CM. Moisture content, pH, and baking loss rate did not differ significantly among groups. Light coloration significantly decreased in a dose-dependent manner, while red and yellow coloration significantly increased. Hardness, chewiness and gumminess significantly increased in a dose-dependent manner, while cohesiveness, springiness and adhesiveness did not differ from CON (madeleine containing 0% CM). In terms of sensory characteristics, appearance and color did not differ compared to CON, while taste, flavor and overall preference increased in a dose-dependent manner, with CM10 having the highest score among the groups. The present study assesses the potential of this improved formula as a convenience food.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.49 no.3
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• pp.285-292
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• 2016

In this study, we investigated the quality characteristics of noodles supplemented with lyophilized leg-meat powder from the red snow crab, Chionoecetes japonicus (CP). The noodles were prepared by adding 0, 2, 4, 6, 8, 10% of CP on a wheat-flour basis. The ash, crude protein and crude lipid contents of noodles increased with increasing CP content. The cooked weight, volume and water absorption values of noodles decreased, whereas the turbidity increased, with increasing CP content. The L values of the noodles decreased with increasing CP content, whereas the a and b color values increased. The hardness, gumminess and chewiness values increased with increasing CP content increased, while springiness and cohesiveness showed no significant differences among the groups. In the sensory evaluation, cooked noodles with 4-6% CP had greater overall acceptability than the noodles with other CP levels.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.47 no.5
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• pp.637-644
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• 2014

Two Chionoecetes crabs, C. opilio and C. japonicus are primary targets of trap fisheries in the East Sea. To promote the sustainable management of these species, we investigated their reproductive biology and spatial distribution based on samples collected in standardized traps in the coastal waters of eastern Korea from September 2007 to August 2008. The estimated spawning season of C. opilio was March-April, whereas that of C. japonicus continued year-round. The estimated molting period of both species was September-October. Fecundity of C. opilio was proportional to female, size, ranging from 44,791 to 151,538 eggs, and the estimated body size at 50% sexual maturity was 63.9 mm carapace width. Egg bearing female C. opilio were mostly collected depths of 200-300 m, particularly off Hupo and Chuksan, suggesting that these areas are their major spawning grounds. In contrast, female C. japonicus were mostly collected at depths of 400-600 m, peaking at 600 m. The species-specific catch rate was higher for C. opilio above 400 m, similar at ca. 450 m, and higher for C. japonicus below 500 m. These vertical differences indicate apparent spatial segregation of the species, suggesting that spatially-explicit fisheries management plans may be necessary for mitigating conflicts between the respective crab fisheries and maintaining these crabs.

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2001.05a
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• pp.415-416
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• 2001

지금까지 동해에 서식하는 대게류근 대게(Chionoecetes opilio, 일명 영덕대게)와 붉은대게(Chionoecetes japonicus, 일명 홍게)의 두 종류가 있었다. 대게는 200∼800m수심의 사질이 많은 곳에서 주로 서식하면서 자망에 의해 어획되고 있으며, 붉은대게는 500∼2,300m의 동해 심층에 분포, 서식하면서 근해통말어업에 의해 어획되고 있다. 특히, 대게는 동해 주요 합가류 중의 하나로서 그 맛이 특이하게 좋아 고가로 판매되면서 동해 어민들의 소득향상에 크게 기여하고 있는 종이다. (중략)

• Korean Journal of Fisheries and Aquatic Sciences
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• v.48 no.5
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• pp.655-660
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• 2015

This study investigated the effects of freezing storage temperature and thawing time on the separation of leg meat of the red snow crab Chionoecetes japonicus. Crabs were stored at -20, -30, -40, or -50°C for 2 days and thawed for either 5, 10, 20, 30, or 40 seconds. While thawing, there were no significant differences in pH or acidity among the experimental groups, while the volatile basic nitrogen content increased continuously. The redness of samples stored at -20°C was higher than that of the other groups. The overall acceptance of samples stored at -20°C was also the best. These results demonstrate that no-heating methods may be useful for separating red snow crab leg meat.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.45 no.3
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• pp.232-237
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• 2012

Snow crab Chionoecetes japonicus cooker effluent (SCCE) is a processing byproduct that is produced in large quantities during snow crab processing. However, it is typically discarded due to the lack of a suitable application or used only as a seasoning following simple concentration. We performed a series of studies to make crab-like flavorings (CFs) from SCCE using response surface methodology and reaction flavor technology. To develop material for CFs, taste compounds in the precipitate of SCCE (PSCCE) and the enzymatic hydrolysate of PSCCE (EHSCCE) were analyzed. The content of free amino acids in EHSCCE was 21.6 times higher than that in PSCCE. The major compounds in PSCCE were arginine, glycine, taurine, alanine and sarcosine in that order; leucine, phenylalanine, arginine, valine and lysine were the major compounds in EHSCCE. Six nucleotides and related compounds were identified in EHSCCE. Hypoxanthine ($40.3{\mu}g/100g$) was the most abundant, followed by 5'-GMP ($22.9{\mu}g/100g$), ADP ($22.5{\mu}g/100g$), AMP ($21.0 {\mu}g/100g$), inosine ($3.6{\mu}g/100g$) and 5'-IMP ($2.3{\mu}g/100g$).

• Fisheries and Aquatic Sciences
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• v.20 no.7
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• pp.13.1-13.7
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• 2017

In order to evaluate the maximal storable period of the raw crab for a non-thermal muscle separation, the quality changes of the leg meat of red snow crab (Chionoecetes japonicus) during freeze storage were investigated. Fresh red snow crabs were stored at $-20^{\circ}C$ for 7 weeks, and the leg muscle was separated by a no heating separation (NHS) method every week. During the storage, considerable loss of the leg muscle did not occur and microbiological risk was very low. In contrast, discoloration appeared at 2-week storage on around carapace and the leg muscle turned yellow at storage 3-week. In physiochemical parameters, protein and free amino acids gradually decreased with storage time, expected that proteolytic enzymes still activated at $-20^{\circ}C$. At 4-week storage, the sensory acceptance dropped down below point 4 as low as inedible and notable inflection points in pH and acidity were observed. The volatile base nitrogen was low, though a little increase was recorded. These results suggested that the maximal storable period at $-20^{\circ}C$ of the raw material was within 2 weeks and it was depended on external factor such as the discoloration. The present study might be referred as basic data for approaches to solve quality loss occurred in non-thermal muscle separation.