• 환경생물
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• 제41권4호
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• pp.706-711
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• 2023

본 연구에서는 김활성처리제와 부가장치인 공기방울처리장치의 효과를 검증하고자 양식현장에서 잎파래 제거와 부착 이물질 세척 효과를 조사하였다. 그 결과 김활성처리제만 처리하였을 때보다 물리적 처리방법인 공기방울처리장치를 혼합하여 처리하였을 때 잎파래 제거에 유의적인 영향을 미치지는 않았으나 김 양식망의 이물질 세척 효과는 향상되었다. 이러한 연구 결과를 통해 공기방울처리장치를 혼합 사용한다면 김활성처리제의 사용량을 줄일 수 있으며 친환경적으로 이물질을 제거하여 김의 생산성과 품질을 향상시킬 수 있을 것으로 판단된다.

• 한국환경생태학회지
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• 제31권1호
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• pp.88-92
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• 2017

본 연구는 방사무늬김(Pyropia yezoensis) 사상체의 생장에 대한 단색광의 영향을 연구하기 위해 blue light(480 nm), green light(550 nm), yellow light(600 nm) and red light(730 nm)에서 방사무늬김(P. yezonesis)의 유리 사상체를 배양한 후 colony 직경, chlorphyll a 함량, 각포자낭 형성률을 측정하여 생장특성을 비교 분석하였다. 그 결과, colony 직경과 chlorophyll a 함량이 480(blue light) nm에서 각각 $2,472.6{\pm}27.0{\mu}m$ and $1.55{\pm}0.03mg\;g.dw^{-1}$로 최대값이 나타났고 각포자낭 형성률 역시 $37.87{\pm}1.08%$로 blue light에서 최대값으로 확인되었다. 따라서 blue light는 다른 단색광(green, yellow, red light)에 비해 김 사상체의 성장 및 성숙을 촉진하는 데에 효과적으로 작용하며, 본 연구결과는 향후 김의 실내 양식 기술 개발에 활용될 수 있을 것이라 사료된다.

• 수산경영론집
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• 제51권2호
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• pp.15-24
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• 2020

As a first step in obtaining the minimum level of data needed to develop smart cultivation technology for Korean seaweed gim (Pyropia yezoensis), farming tests have been carried out using onshore aquaculture facilities. The aquaculture facility was built on paddy farmland on the west coast of Chungnam and received seawater from nearby sea. In this paper, we report the overall process and results of the aquaculture trials attempted in Korea's first onshore gim aquaculture facilities. In addition, the industrial possibility of gim production using the onshore aquaculture system will be discussed through the analysis of all expenses incurred in the test form.

• ALGAE
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• 제30권4호
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• pp.247-263
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• 2015

We sequenced the rbcL gene in more than 100 collections of foliose Bangiales made in the Aleutian Islands and western Alaska Peninsula during the past 25 years. This work allows us to recognize four previously undescribed species, two in the genus Boreophyllum and two in Pyropia. Boreophyllum aleuticum appears to be endemic to the Aleutian Islands, whereas B. ambiguum is known to occur from the Yakutat area to the tip of the Alaska Peninsula. The two previously undescribed species of Pyropia are more broadly distributed. Pyropia taeniata, which was previously identified under the name Py. pseudolinearis, occurs from northern Southeast Alaska through the Aleutian Islands. Pyropia unabbottiae, which is sister to Py. abbottiae, occurs from southern Vancouver Island to Attu Island. Collections throughout the Aleutian Islands allow us to document the distribution of another dozen species of foliose Bangiales in this region, including Boreophyllum aestivale, Fuscifolium tasa, Pyropia fallax, Py. fucicola, Py. gardneri, Py. kurogii, Py. nereocystis, Py. pseudolanceolata, Py. torta, Wildemania amplissima, W. norrisii, and W. variegata. We were unable to confirm the occurrence of the following species previously recorded from the Aleutian Islands: Porphya ochotensis, Pyropia abbottiae, Py. perforata, Py. pseudolinearis, P. purpurea, P. umbilicalis, Py. yezoensis and Wildemania schizophylla. At least two undescribed filamentous Bangiales also occur in the Aleutian Islands.

• 한국환경생태학회지
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• 제30권1호
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• pp.98-103
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• 2016

본 연구는 지역별로 생산되는 김의 일반성분, 무기질, 아미노산 성분함량 측정하여 비교분석하고자 하였다. 지역구분은 한국의 전남, 중국의 강소성, 일본 아리아케 지역에서 생산되는 방사무늬김(Pyropia yezoensis)을 대상으로 일반성분은 AOAC 방법으로 분석하였으며, 무기물은 ICP-분광분석기, 아미노산은 아미노산 분석기로 정량정성 분석하였다. 분석 결과 한국, 중국, 일본의 일반성분 함량의 범위에서 수분은 $8.13{\pm}0.38%$ 조단백은 $37.25{\pm}1.15%$ 조지방은 $2.12{\pm}0.27%$ 회분은 $7.41{\pm}0.36%$ 탄수화물 $45.06{\pm}1.30%$을 확인하였고, 총 무기질 함량은 한국 $28300.19{\pm}76.39ppm$, 중국 $13945.63{\pm}7.73ppm$, 일본 $12262.485{\pm}4.38ppm$으로 한국이 가장 높았으며, 총 아미노산의 경우 한국 $265.28{\pm}0.38mg\;g^{-1}$, 중국 $209.19{\pm}0.19mg\;g^{-1}$, 일본 $157.61{\pm}0.43mg\;g^{-1}$으로 나타났다. 원산지별 연안생태환경에 따라 일반성분 및 무기질, 아미노산 함량의 차이가 나타나는 것을 확인할 수 있었으며 향후 다양한 국가에서 생산되는 김에 대한 연구 기초자료로 활용될 수 있다고 사료된다.

• 한국수산과학회지
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• 제53권3호
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• pp.382-387
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• 2020

This study compared the nutritional characteristics of seasoned laver Pyropia yezoensis with conger eel Conger myriaster seasoning sauce (SL-CES) with those of commercial seasoned laver (C-SL). SL-CES had higher protein and lower ash contents than those of C-SL. However, the moisture and lipid contents did not differ between them (P>0.05). The total amino acid content of SL-CES was 21.79 g/100 g, similar to that of C-SL (21.49 g/100 g). The major amino acids in SL-CES were aspartic acid, glutamic acid, and alanine. The SL-CES contained 125.7 mg calcium, 461.6 mg phosphorus, 2183.7 mg potassium, 9.5 mg iron, and 2.6 mg zinc per 100 g SL-CES. These amounts were all higher than those in C-SL, except for Zn. The major fatty acids in SL-CES were 16:0, 18:1n-9, and 18:2n-6.

• 한국수산과학회지
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• 제51권3호
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• pp.221-229
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• 2018

Various types of dried laver Pyropia yezoensis have been produced in response to increasing demand and other laver goods manufactured using different processing methods are continuously being developed. The dried laver used in this experiment was initially heated at $165^{\circ}C$ for 3 seconds, followed by second heating at a high temperature ($340-350^{\circ}C$) to increase the storage period and enhance taste and flavor. Nutrient analysis of each sample heated under three conditions revealed that the protein and lipid contents were highest in samples from D company, while the carbohydrate contents remained relatively stable. After storage for 10 weeks at room temperature, changes in the composition were evaluated. The results showed decrease in protein (30%-49%) and essential amino acid contents. During storage, the major unsaturated fatty acids contained in dried laver slightly changed to 53.4%-56.0% in the form of EPA, while saturated fatty acids slightly increased to 18.4%-22.6% in the form of palmitic acid. The variables derived from fatty acid composition, such as atherogenic and thrombogenic, and hypocholesterolemic/hypercholesterolemic dietary indices, and polyunsaturated fatty acids/saturated fatty acids ratio, also indicated reasonable levels of stability. However, the laver should be consumed within 2 months.

• 한국수산과학회지
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• 제48권1호
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• pp.58-63
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• 2015

The chemical and rheological properties of natural and enzymatically hydrolyzed porphyran isolated from Pyropia yezoensis were investigated. The enzymatic hydrolysate was prepared by hydrolysis of porphyran using ${\beta}$-agarase followed by fractionation based on molecular weight (>300 kDa (Fr-1), 100-300 kDa (Fr-2), 10-100 kDa (Fr-3) and 1-10 kDa (Fr-4) using an ultrafiltration membrane. Each hydrolysate fraction consisted mainly of galactose (42.7-57.5%), 3,6-anhydro galactose (6.5-15.1%) and ester sulfate (8.6-14.1%). The sulfate content of the enzymatically hydrolyzed fractions decreased with an increase in molecular weight, whereas the 3,6-anhydro galactose content increased significantly. The rheological behavior of porphyran and enzymatically hydrolyzed porphyran solutions demonstrated a pseudoplastic behavior, which agrees with the Herschel-Bulkley model. The effect of temperature on the viscosity of the porphyrans and hydolysate fractions were measured and modeled using the Arrhenius equation. The activation energy of the porphyrans and enzymatically hydrolyzed porphyran (Fr-1) increased from 12.30 to 20.29 kJ/mol and 9.06 to 23.84 kJ/mol, respectively with increasing concentrations from 3% to 7%. These data indicate that the extent of the apparent viscosity of porphyran and enzymatically hydrolyzed porphyran are influenced by both temperature and concentration.

• 한국수산과학회지
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• 제51권4호
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• pp.362-368
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• 2018

There is increased consumer demand for roasted seasoned laver Pyropia yezoensis, processed in various ways. The antioxidative activity of roasted seasoned laver was evaluated at different storage times and the quality of the roasted seasoned laver was improved. The laver was also heated at different temperatures for 3 seconds: $340^{\circ}C$ (SH340), $345^{\circ}C$ (SH345), $350^{\circ}C$ (SH350) and commercial roasted seasoned laver (D) was used as standard. The samples were stored in a transparent acrylic case ($39{\times}27{\times}18cm$) at room temperature for 10 weeks. The total phenolic content began to decrease after 7 weeks of storage and was 395.2, 386.4, 395.8 and $416.4{\mu}g/100g$ for SH340, SH345, SH350 and D, respectively. The respective DPPH (1,1-diphenyl-2-picryl-hydrazyl) radical scavenging activity after 7 weeks of storage were 48.6%, 49.5%, 47.7% and 46.1%. The ferric reducing antioxidant power (FRAP) decreased rapidly after 7 weeks of storage due to the influence of sulfate groups. Therefore, the appropriate storage period and packaging method should be established based on these results.

• 한국수산과학회지
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• 제52권4호
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• pp.311-320
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• 2019

This study aimed to optimize mixing conditions (adding amount of squid skin and sea tangle Saccharina japonica) for concentrates of octopus Octopus vulgaris cooking effluent (COCE) and roasting conditions (temperature and time) of seasoned Laver Pyropia yezoensis with concentrates of octopus cooking effluent (SL-COCE) using response surface methodology (RSM). The results of RSM program for COCE showed that the optimum independent variables ($X_1$, squid skin amount; $X_2$, sea tangle amount) based on the dependent variables ($Y_1$, odor intensity; $Y_2$, amino-N content; $Y_3$, sensory overall acceptance) for high-quality COCE were 0.53% (w/w) for $X_1$ and 0.48% (w/w) for $X_2$ for uncoded values. The results of the RSM program for SL-COCE showed that the optimum independent variables ($X_1$, roasted temp.; $X_2$, roasted time) based on the dependent variables ($Y_1$, burnt odor intensity; $Y_2$, water activity; $Y_3$, sensory overall acceptance) for high-quality SL-COCE were $344^{\circ}C$ for $X_1$ and 8 sec for $X_2$ for uncoded values. The SL-COCE prepared under optimum procedure was superior in sensory overall acceptance to commercial seasoned laver.