• Korean Journal of Fisheries and Aquatic Sciences
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• v.54 no.1
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• pp.23-30
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• 2021

To examine the optimal temperature, light intensity, and shell-type for shell-living conchocelis production, we tested the shell infiltration of free-living conchocelis fragments under various environmental conditions. Under a combination of various temperatures (10, 15, 20, 25 and 30℃) and light intensities (1, 5, 10, 20, 40, and 80 μmol m-2 s-1), the optimal infiltration conditions of the evaluated three Pyropia species were 20-25℃ and 5-80 μmol m-2 s-1 for P. yezoensis, 20-30℃ and 20-80 μmol m-2 s-1 for P. seriata, and 20-25℃ and 20-80 μmol m-2 s-1 for P. dentata. The infiltration efficiency of free-living conchocelis for different shell types was greater in Korean and Chinese oyster Crassostrea gigas shells than that in scallop Argopecten irradians and clam Meretrix lusoria shells. These results suggest that oyster shells are suitable substrates for shell-living conchocelis production. In conclusion, the present results for optimal infiltration conditions for free-living conchocelis of the three examined Pyropia species will contribute significantly to the production of stable shell-living conchocelis.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.54 no.6
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• pp.1030-1035
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• 2021

Diving fishermen are demanding permission to use an inspirator that can efficiently catch Manila clam; however, coastal fishermenargue that the use of inspirator devastates the seabed and depletes fishery resources. Therefore, the aim of this study was to evaluate the fishing power of diving gears and its effect on coastal fishing grounds. The average time taken to fish in the seabed (4 m²) with a rake, water gun, and an inspirator was 11.17 min, 13.33 min and 7.81 min, respectivelyThe values of catch per unit time with a rake, water gun, and an inspirator were 3.35 kg/min, 2.26 kg/min, and 3.83 kg/min, respectively. Suspended sediments were observed the most in the water gun fishing area, and were observed more in April when fishing was not carried out than in February when fishing was carried out. However, the difference in the amount of sediment deposited in the fishing area using the three-fishing gears was very small. For an accurate analysis of the impact of the fishing gears on the seabed, supplementary tests such as grain size analysis and changes in benthic organisms need to be conducted.

• Microbiology and Biotechnology Letters
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• v.9 no.4
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• pp.253-261
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• 1981

Fermented foods available in Korea may be classified into four groups, namely, fermented soybean products, fermented cereal products, fermented vegetable products, and fermented fishery products based on raw materials used. The representative fermented foods based on soybean are Kanjang(soysauce), Doenjang(fermented soybean pastes), and Kochujang(red pepper added-fermented soybean paste). Such fermented products are made using Meju(functioning as a starter and prepared by fermentation of steamed soybean mash) as an essential ingredient, and used widely as a soup base and/or in seasoning side-dishes for everyday meals year around. Excepting Sikhae, all fermented products based on rice and other cereal grains are of alcoholic nature. Takju (Makgeolli) used to be made using rice as the major raw material, however, mainly due to the shortage of rice in recent years, other cereals, such as, barely, corn, and wheat flours are also used to replace rice today. Owing to such changes in the raw materials. the popularity of Takju has been somewhat reduced, yet it is still widely consumed in rural areas. Although Chungju is a popular rice wine with superior qualify over Takju, the amount consumed is considerably limited. The highest qualify rice wine, Bupju, in particular, is made by a low temperature fermentation using glutinous rice. Kimchi is an unique fermented vegetable product of long tradition in Korea. Although it was for consumption mainly in winter season serving as a source of vitamins, today it is widely used throughout the year. Except Kkakdugi and Dongchimi, all of the fermented vegetable products contain salted Korean cabbage as an essential item, while they abound in varieties depending on material composition and methods of processing, and also on seasons and localities Next to Kimchi in this category is Kkakdugi made of raddish in popularity and quantity consumed. The four groups of fermented food products described above are reviewed in some detail and evaluated in terms of their nutritional significances, processes and microorganisms involved. and their commercial potentials. Jeotkal (or Jeot) is a name given to all fermented products of fishery origin. A number of Jeot can be prepared by adding salt and allowing fermentation to the raw materials such as shrimp, anchovy octopus, clam, oyster, etc.

• Journal of People, Plants, and Environment
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• v.22 no.4
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• pp.341-354
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• 2019

Urban agriculture, which promotes communication in vulnerable classes and the formation of social networks has been gaining attention with an emphasis on healthy city, elderly-friendly city, safe city and happy city as future keywords about urban life. There is a growing interest in public awareness in many areas such as health, society, economy, and ecology. As an attempt to improve the diversity of urban gardens, this study begins with collecting suitable crops for urban gardens from "Imwongyeongjeji (林園經濟志)," an encyclopedia written by Yoo-Ku Seo, a scholar in the 18-19th century. Out of those recorded in "Gwanhyuji (灌畦志)," 128 kinds of crops with linkage of the historical achievements of the realists who gave their priority to public welfare were selected and 53 crops which had traditionality, historicality, health functionality and popularity were finally selected. The properties (cold, warm, clam) of the selected crops were evenly distributed, and there was no crop that was hot and cool. In addition, the number of crops that have a sweet taste was the highest, followed by spicy and bitter, but there was no salty vegetable, which can be attributed to the fact that 12 namuls (wild vegetables) that grow in seas were excluded in this study since they were not suitable for urban gardens. Urban gardens can be transformed from those that focus on primary production and secondary consumption activities into a new resource that offers educational and traditional values by applying humanities to urban agriculture as a content resource in the era of cultural consilience and convergence. It is expected to satisfy urban residents' intellectual and participatory needs and to enhance the diversity and utility of urban gardens by applying traditional knowledge to a new model of urban agriculture. We hope that further research will be conducted to develop new types and models of urban agriculture going forward.

• Journal of Practical Agriculture & Fisheries Research
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• v.21 no.1
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• pp.149-157
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• 2019

This study interested on management of broodstock and the effect of raise the temperature for promotion of maturity in Tresus keenae. For management of broodstock, we performed indoor and outdoor culture. In addition, broodstock was put in exposure and immersion condition. This experimental design is aimed at knowing the optimal management of broodstock. In addition, we investigated the promotion of maturity, growth and survival rate when raise the temperature of the breeding seawater of broodstock in winter season. Result that, the management of broodstock was shown to be more effective obesity and survival rate in outdoor culture than indoor culture. In addition, there is no anthropogenic food supply in management and it is easy to management because it is kept under natural environmental conditions. Therefore, It is considered appropriate to management to outdoor culture. In raise the temperature, survival rate was lower in the experimental group than in the control group. However, obesity was significantly increased compared with the control group. Also, gonad showed that the sex maturity was promoted. If sex maturation is not developed due to seasonal water temperature, the promotion of sexual maturity through heating is considered to be an effective method in terms of artificial seed production.

• Korean Journal of Food Science and Technology
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• v.45 no.5
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• pp.531-536
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• 2013

We developed a simple, sensitive, and specific analytical method for prometryn using gas chromatography-mass spectrometry (GC-MS). Prometryn is a selective herbicide used for the control of annual grasses and broadleaf weeds in cotton and celery crops. On the basis of high specificity, sensitivity, and reproducibility, combined with simple analytical operation, we propose that our newly developed method is suitable for use as a Ministry of Food and Drug Safety (MFDS, Korea) official method in the routine analysis of individual pesticide residues. Further, the method is applicable in clams. The separation condition for GC-MS was optimized by using a DB-5MS capillary column ($30m{\times}0.25mm$, 0.25 ${\mu}m$) with helium as the carrier gas, at a flow rate of 0.9 mL/min. We achieved high linearity over the concentration range 0.02-0.5 mg/L (correlation coefficient, $r^2$ >0.998). Our method is specific and sensitive, and has a quantitation limit of 0.04 mg/kg. The average recovery in clams ranged from 84.0% to 98.0%. The reproducibility of measurements expressed as the coefficient of variation (CV%) ranged from 3.0% to 7.1%. Our analytical procedure showed high accuracy and acceptable sensitivity regarding the analytical requirements for prometryn in fishery products. Finally, we successfully applied our method to the determination of residue levels in fishery products, and showed that none of the analyzed samples contained detectable amounts of residues.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.11
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• pp.1472-1481
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• 2007

The purposes of the study were to find refined taste of ancestor through historical research about traditional cooking method and ingredient for the purpose of enriching today#s dietary life and to hand down a particular style of regional dish and excellence of nutritional aspect by providing a standard recipe and nutrition analysis data on #Dong-rae Pajeon#. To collect data about traditional ingredients and cooking method, researcher interviewed seven local natives who have kept a traditional food costumes, visited four restaurants, and reviewed ten cookbooks. The interviewees recalled and demonstrated the cooking procedure. The standard recipe of #Dong-rae Pajeon# was created after three experimental cookings, based on the recipes of the natives, restaurants, and cookbooks. According to the natives# statements, #Dong-rae Pajeon# was a special dish that was offered to the king at #Samzi-nal# (March 3rd of the lunar calendar). It was also a seasonal (before cherry blooming time) and memorial service dish of the province#s high society. The main ingredients were small green onion, dropwort, beef, seafood (large clam, mussel, clam meat, oyster, shrimp, fresh water conch), waxy rice powder, non-wax rice powder, and sesame oil which were abundant in Busan and Kijang region. Energy per 100 g of #Dong-rae Pajeon# was 148 kcal. Protein, lipid, fiber, Ca, and Fe contents were 8.8 g, 2.0 g, 8.6 g, 57.7 mg, and 1.8 mg respectively. Contents of cystine, lysine, leucine, valine, isoleucine which are essential amino acids were high in #Dong-rae Pajeon#. Fatty acids contents are oleic acid (20.5%), linoleic acid (20.1%) and linolenic acid (10.4%) while P/M/S ratio was 0.73/0.67/1.

• The Korean Journal of Malacology
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• v.24 no.3
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• pp.175-188
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• 2008

This study was performed to describe the influence of water temperature and salinity on the filtration rate of the hard clam, Meretrix petechialis. The filtration rates of hard clams showed significant differences depending on both water temperature and age group (two-way ANOVA, p < 0.001). The filtration rate of all the hard clams, aged from 1 to 4 years, was generally reduced in low temperature range ( $5-15^{\circ}C$). As the water temperature increased, the filtration rate increased exponentially. The filtration rate was relatively high in $20-30^{\circ}C$ water temperature range, but rapidly decreased again at around $35^{\circ}C$. Variations in the data for filtration rates of hard clams, relative to age and changing water temperature, were used to determine the temperature coefficient $Q_{10}$ in each water temperature range. In $5-15^{\circ}C$ temperature range, every age group showed the highest $Q_{10}$ figure. It was found that on the whole, the higher the water temperature was, the lower the number of $Q_{10}$ was. Regardless of age, the number of $Q_{10}$ was higher in the lower water temperature range. In $25-35^{\circ}C$ temperature range, the number of $Q_{10}$ was less than 1.00 in all age groups, implying that this is the range in which the filtration rate decreased. Variations in the filtration rate also showed very clear differences (two-way ANOVA, p < 0.001) according to changing salinity and age. All the age groups, from 1 to 4 year olds, showed low filtration rates at both low salinity (10-15 psu) and high salinity (40 psu). The highest filtration rate was recorded at 30 psu, and relatively high filtration rates were found around 30 psu. However, the Student-Newman-Keuls post hoc multiple comparison test found that the hard clams in the 1-year group showed high filtration rates in a relatively narrower salinity range compared to those in the 2, 3, and 4 year groups. In other words, hard clams in the 2, 3, and 4 year groups showed high filtration rates at higher levels of salinity.

• Journal of Food Hygiene and Safety
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• v.3 no.1
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• pp.7-18
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• 1988

In 1987, the level of heavy metals were determined ina total of 200 samples of 9 species of shellfish of Korea. The samples were collected at the fish. markets by 10 Public Institute of Health. The samples were whelk (Buccinum striatiBBimum), oyster (Crassostrea gigas), ark shell(Tegillarca granesa), shartnecked clam (Venerupis semidecussta), hard clam (Meretrix lusoria), top shell (Turbo cornutus), abalone (Haliotis gigantea), ark shell (Scapharea broughtonii), sea-mussel (Mytilus conuscus gould), respectively. The levels of total mercury, lead, cadmium, arsenic, copper, zinc and manganese were determined. The total mercury levels were determined by mercury analyzer using the combustion gold amalgamation method. The arsenic level were determined by spectrophotometry using colorimetric sil ver diethyldithiocarbamate method after dry ash dige8tion of the samples with magnesium oxide and magnesium nitrate. The levels of other metals were determined by inductively coupled pluma spectrophotometry after wet digestion of the samples with nitric acid and su1furic acid. The results were summerized as follows; 1. The overallranges and mean(ppm) were; Hg, ND-O.221 (0.036); Pb, 0.05-1.51 (0.37); Cd, 0.02-1.86 (0.61); As, 0.5-3.97 (1.22); Cu, 0.14-54.16 (4.93); Zn, 7.40-207.17 (30.09); Mn, 0.13-s.72 (3.40). 2. The levels of all 6 metals were found to be below the maximum permissible Iimits set by the Japan lor mercury, the Netherland for lead the Hong Kong for cadmium. The Finland for Arsenic no statutory Iimits for Zn and Mn in shellfish in any countries. 3. The results show that all the 9 species of shellfish studied, none have accumulated levels dangerous enough to pose a health problem.roblem.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.16 no.10
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• pp.6852-6859
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• 2015

The purpose of this study was to determine the growth characteristics and distribution pattern of a brackish water clam Corbicula japonica in Seomjin River. Field samples were taken from 14 stations with salinity gradients during spring. Salinity at the bottom layer ranged from 1.0 psu to 32.9 psu, with low salinities in the upper area of the river. In particular, salinity at St.11 was decreased drastically to be ca. 15.0 psu, indicating an intermediate salinity zone. The distribution pattern of C. japonica was related to the salinity gradient, with the highest densities of $2,102ind.m^{-2}$ at Station 13, followed by $1,507ind.m^{-2}$ at Station 11. Here, we focused on the growth characteristics of collected C. japonica collected at two stations with different salinity values. The relationship between shell length and total weight was highly correlated ($R^2=0.91$, P<0.001) at Station 13 compared to that at Station 11 ($R^2=0.72$, P<0.001). On the other hands, the degree of correlation between shell length and shell height (SH) or shell width (SW) at Station 11 (SH: $R^2=0.91$, P<0.001; SW: $R^2=0.69$, P<0.001) was higher than that at Station 13 (SH: $R^2=0.64$, P<0.001; SW: $R^2=0.48$, P<0.001). In addition, fatness index of C. japonica at Station 13 was significantly (P < 0.001) higher than that at St. 11 (t-test value=-22.8, p<0.001). This implies that C. japonica at Station 13 might have enhanced their somatic growth, whereas C. japonica at Station 11 might have this kind of defense mechanism their internal organization against the salinity stress. Ecologically, this kind of defense mechanism of C. japonica against salinity flucuation may play an important role in their survival strategy.