• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.49 no.1
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• pp.1-17
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• 2013

The investigation for species composition and catch in the Korean deep-water of the East Sea (also known as Sea of Japan) was carried out with trammel nets of 7 mesh sizes (6.1~24.2cm) offshore Donghae (2006) and Yangyang (2007) of Korea. The catches were 1,268kg and composed of 37 species between 200m and 1,200m in depth. The principal species caught were Taknka's snailfish, salmon snailfish, red snow crab, hunchback sculpin, snow crab, spinyhead sculpin, Tanaka's eelpout, Alaska cod and so on. Those were target fish for commercial value except salmon snailfish. The mesh sizes for the largest catch were 10.6cm and 15.2cm in the fishing ground of Donghae and Yangyang, respectively. The habitat of snow crab was shallower than that of red snow crab in both areas. Trammel net enabled to investigate fish in deep-water with small fishing vessel and rather cheap expenses in contrast to bottom trawl that required too much of it. With increasing inner mesh size of trammel net the mean size of some principal species such as Taknka's snailfish, spinyhead sculpin, hunchback sculpin, Pacific cod, snow crab, red snow crab and hybrid between snow crab and red snow crab tended to be large in certain range of mesh size.

• The Journal of Fisheries Business Administration
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• v.49 no.3
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• pp.1-14
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• 2018

This study focuses on red snow crabs for fisheries cooperation in South Korea, North Korea, and Japan. South Korea, North Korea, and Japan have had experience in promoting red snow crab fisheries cooperation. However, this cooperation is now discontinued. South Korea, North Korea, and Japan are required to play a role in mediating South Korea in order to promote red snow crabs fisheries cooperation. South Korea has the capacity to carry out economic intervention in North Korea and Japan. This is even more so in the red snow crabs. On the other, South Korea, North Korea and Japan's red snow crabs fisheries cooperation can develop into Northeast Asian fisheries cooperation including Russia and China. This can be done through the major fisheries of the East Sea, the squid and the alaska pollocks. The role of the Korean peninsula is important in Northeast Asian fisheries cooperation.

• Journal of Wellbeing Management and Applied Psychology
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• v.5 no.1
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• pp.9-22
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• 2022

Purpose: The purpose of this study is to develop a kimchi recipe for immunity enhancement using snow crab, which has high food value in the era of COVID-19. Research design, data and methodology: The snow crab kimchi manufacturing method of this study includes the steps of preparing a kimchi seasoning containing snow crab seasoning and chitosan powder. Kimchi seasoning is made by adding 5 parts by weight of crab seasoning and 1 part by weight of chitosan powder to 100 parts by weight of the basic kimchi seasoning prepared by mixing radish, minced garlic, minced ginger, onion juice, anchovy sauce, red pepper powder and glutinous rice paste. Results: It was possible to develop new flavors, possibilities and characteristics of snow crab kimchi by extending the health and functional effects, taste, and preservation period without significantly changing the unique manufacturing method, taste and function of kimchi, including snow crab. Conclusions: Snow crab kimchi was excellent in taste and aroma while enhancing the health functions of the body, such as improving people's immunity. The developed snow crab kimchi manufacturing method can not only improve people's health, but also expand the choice of preference for kimchi taste and shelf life.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.57 no.2
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• pp.173-184
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• 2021

In this study, internationally widely utilized bioeconomic models were used to make a comparison and analyze the effectiveness of red snow crab fisheries management measures. As a specific effect analysis, biological and economic effects of both total allowable catch (TAC) and effort reduction management measures were analyzed simultaneously. Model results showed that the red snow crab biomass would be decreased from 106,000 tons to 73,076 tons after ten years when the TAC is set to and maintained at the current level of 26,000 tons. The amount of biomass would be increased to 125,316 tons when the level of TAC is set to 22,000 tons. In cases of reduced fishing efforts, a 30% decrease from the current level would result in greater biomass and NPV would be also estimated at the highest level. In addition, a sensitivity analysis by market price was conducted to analyze the minimum TAC level of the red snow crab offshore pot fishery. Results showed that the minimum TAC level would be 8,210 tons when the market price increased by 30% and it would be also 15,247 tons when the market price decreased by 30%. Furthermore, results of the sensitivity analysis by fishing cost showed that the minimum TAC level was analyzed to be 13,857 tons when the fishing cost increased by 30% from the current level.

• Korean journal of food and cookery science
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• v.31 no.4
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• pp.387-394
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• 2015

The red snow crab lives at a depth 200-2,000 m in the east coast. It has a smooth taste with a rich texture. However mostly red snow crab are only utilized materials. For seafood development, research is needed on using red snow crab in various products. In this study, quality changes in fried rice prepared with red snow crab meat, red snow crab emulsion sauce and red snow crab effluent were investigated. Physicochemical, microbiological and sensory characteristics were determined during storage at -20, 4 and $25^{\circ}C$ for 5 weeks to assess changes in the quality of the fried rice. The pH and acidity values did not show any significant differences at $-20^{\circ}C$. The VBN and TBA values of fried rice stored at 4 and $25^{\circ}C$ were significantly higher than those of fried rice stored at $-20^{\circ}C$ during the same storage period. The viable cell count of the fried rice stored at $-20^{\circ}C$ changed little during the storage period. During storage at $25^{\circ}C$, the overall quality was initially 8.0, but rapidly decreased to 1.0 after 5 weeks. In conclusion, the best storage temperature for both quality and safety was $-20^{\circ}C$. The storage condition for instant rice containing red snow crab affects the quality and we confirmed the applicability of using materials from red snow crab.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.47 no.4
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• pp.300-315
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• 2011

The investigation for the catch and species composition in the deep sea of the East Sea was done to search marine organisms using some kinds of traps with small commercial fishing vessel near Goseong, Korea from 2008 to 2009. The experiments was carried out with some different traps at the depth of 200m, 400m, 700m and 1,000m. In 2008, the amount of catch with rectangular, cone and drum net traps was 91.4kg with twelve trips and the proportion of catch with rectangular and cone traps was high. Dominant species caught were Aniwan whelk (57%), snow crab (12%), hunchback sculpin (7%) and red snow crab (5%). The catch of Aniwan whelk was done well with rectangular and cone traps at the depth of 700-1,000m. Snow crab was mainly caught with rectangular and cone traps at the shallower depth of 200m, while red snow crab caught a lot with cone trap at the deeper depth of 700m. In 2009, the amount of catch with rectangular, cone and round traps was 92.4kg with nine trips. The proportion of catch with round trap was higher than that with cone trap. Dominant species caught were snow crab (67.1%), Aniwan whelk (14.8%) and northern shrimp (9.8%). Snow crab was caught well with round trap at the depth less than 400m.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.39 no.6
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• pp.437-440
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• 2006

To develop natural crab-like flavorants from red snow crab Chionoecetes japonicus cooker effluent (RSCCE), the flavor was analyzed during the concentration of RSCCE up to $40^{\circ}Brix$. Using solid phase microextraction (SPME)/gas chromatography (GC)/mass selective detection (MSD), 30 volatile flavor compounds were detected in four RSCCE samples (10, 20, 30, and $40^{\circ}Brix$). These comprised 12 aromatic compounds, 5 N-containing compounds, 2 5-containing compounds, 2 alcohols, 2 aldehydes, and 7 miscellaneous compounds. The amounts of all volatiles except alcohols and aldehydes increased significantly with the concentration (p<0.05). Of the volatiles detected, the most abundant was a dimethyl trisulfide with an odor like onion/cooked cabbage. Of the N-containing compounds (nutty, roasted peanut-like odor), 2-ethyl-5-methylpyrazine was the most abundant, followed by 2,5-dimethylpyrazine and 2-methyl-5-isopropylpyrazine in that order (p<0.05). The N- and S-containing compounds with characteristic odors detected in this experiment are thought to play a positive role in RSCCE during concentration.

• 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.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.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.