• Food Science and Preservation
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• v.20 no.3
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• pp.404-418
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• 2013

This study was conducted to investigate changes in the physicochemical properties (proximate compounds, reducing sugar, organic acid, ATP and related compounds, and free amino acid) of beachu kimchi (BK) with octopus, abalone, squid and webfoot octopus added during its storage at $4^{\circ}C$ for 35 days. The crude protein content of the seafood Kimchi, 1.98~3.41%, was higher than that of the BK. The organic acid level did not significantly differ in the four kinds of seafood during their fermentation, and their malate and succinate contents decreased while their lactate content increased. The levels of the ATP and related compound substances of the hypoxanthine contents were high but decreased during their fermentation. However, $3.40{\mu}mol/g$ of IMP was detected in the Kimchi with octopus added; $0.67{\mu}mol/g$ in the Kimchi with abalone added; and $1.80{\mu}mol/g$ in the Kimchi with squid added after they were fermented for 21 days, but the same were not detected in the BK. The taurine and ${\gamma}$-amino-n-butyric acid contents of the free amino acids in the seafood Kimchi were approximately two to 10 times and 1.5 to three times higher than in the BK, respectively.

• Journal of Food Hygiene and Safety
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• v.38 no.3
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• pp.123-130
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• 2023

Salmonella spp. are prevalent foodborne pathogens that are infective at relatively low concentrations, thus posing a serious health threat, especially to young children and the elderly. In several countries, the management and regulation of Salmonella spp. in food, including seafood, adhere to a negative detection standard. The risk of infection is particularly high when seafood is consumed raw, which underscores the importance of timely detection of pathogenic microorganisms, such as Salmonella. Accordingly, this study aimed to develop a combined pre-treatment and detection method that includes pre-culture and DNA extraction in order to detect five species of Salmonella at concentrations below 10 CFU/mL in seafood. The effectiveness of the proposed method was assessed in terms of the composition of the enrichment (pre-culture) medium, minimum incubation time, and minimum cell concentration for pathogen detection. Furthermore, a practical DNA extraction method capable of effectively handling high salt conditions was tested and found to be successful. Through polymerase chain reaction, Salmonella spp. Were detected and positively identified in shellfish samples at cell concentrations below 10 CFU/g. Thus, the proposed method, combining sample pre-treatment and cell culture with DNA extraction, was shown to be an effective strategy for detecting low cellular concentrations of harmful bacteria. The proposed methodology is suitable as an economical and practical in situ pre-treatment for effective detection of Salmonella spp. in seafood.

• Journal of Radiation Industry
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• v.8 no.2
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• pp.123-132
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• 2014

After the nuclear accident of the Fukushima Dai-ichi Nuclear Power Plants (FDNPPs) on 11 March 2011, a large amount of radioactive materials has been released into the atmosphere and the ocean. A compartment model is used to evaluate the circulation characteristics and the spatiotemporal concentration distributions of radionuclides in the ocean. In the comparison with observed concentrations of $^{137}Cs$ in seawater, calculated concentrations by the compartment model were well agreed with them. On the basis of these results, we performed evaluation of the effective dose and the cancer risk. In the early stage of the accident, the effective doses from ingestion of the seafood near the Fukushima region were much higher than 1 mSv which is the value of the annual effective dose limit to individual recommended by the International Commission on Radiological Protection (ICRP). However, the effective doses by ingestion of the seafood decreased below 1 mSv as distance from the FDNPPs increased and time passed. In addition, it was estimated that the cancer risks by intake of the contaminated marine products were less than natural occurrence probability of cancer. Consequently, it was inferred that the health risk due to the $^{137}Cs$ was low after since mid-term period of the accident.

• Journal of Food Hygiene and Safety
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• v.18 no.1
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• pp.1-5
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• 2003

E. coli could cause a variety of different types of diseases, including diarrhea, urinal infection, peritonitis and infant septicemia. Ninety two E. coli strains (12.4%) were isolated among 742 seafood products in Seoul Garak fishery market from January to December in 2001. These isolates were serotyped as O24, O25, O29, O78, O112, O136, O146, O159, O166 and O168. Most E. coli strains were isolated from molluscs (28.1%), shellfishes (14.5%), fishes (10.4%) and crustaceans (4.7%) in summer. Therefore, we knew that E. coli could be contaminated in various seafood products.

• Journal of Food Hygiene and Safety
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• v.35 no.5
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• pp.411-418
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• 2020

In this study, we reviewed a group of marine biotoxins, namely yessotoxins (YTXs), focusing on their causative organisms, contaminated shellfish, domestic and foreign management status, and analytical methods. Although YTXs have not yet been reported in any cases of seafood contamination in South Korea, it is necessary to implement preemptive measures through continuous monitoring because there is a potential risk, due to the introduction of toxic microalgae associated with climate changes and the introduction of contaminated seafood from various countries. YTXs are produced by dinoflagellates, such as Protecratium reticulatum, Gonyaulax polygramma, Gonyaulax spinifera, and Lingulodinium polyedrum, all of which are species found along Korea's coastal areas. Analysis of YTXs in shellfish samples is mainly performed by use of LC-MS/MS after methanol extraction and SPE cartridge clean-up (HLB or strata-X). In the case of lipophilic marine biotoxins, including YTXs, pectenotoxins, and azaspiracids, the extraction and purification procedures are similar. Thus, it seems that the simultaneous analysis of several lipophilic marine biotoxins in shellfish samples is possible, and optimization is necessary. In addition, continuous monitoring studies on causative marine microalgae for YTXs in Korean coastal waters and contaminations in domestic and imported seafood are needed.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.52 no.3
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• pp.209-223
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• 2019

This study was conducted to investigate nutrition characteristics of the following major commercially available dried fish (MCDF) in South Korea: plain-dried fish [nogari (PD-N), Alaska pollock (PD-AP), red tongue sole (PD-RTS), and young tidepool gunnel (PD-YTG)], salt-dried fish [(yellow corvina (SD-YC) and red tilefish (SD-RT)], four types of boiled-dried anchovy of different sizes (BD-As), and freeze-dried fish [Pacific saury (FD-PS), Alaska pollock (FD-AP), and Katsuobushi]. The energy content of the MCDF ranged from 103.0 to 420.5 kcal per 100 g. The MCDF in nutritional and functional properties of minerals were SD-RT and Katsuobushi in calcium; none in phosphorus, sodium, or zinc; Katsuobushi in potassium and magnesium; PD-AP, SD-YC, and SD-RT in iron, PD-AP, PD-RTS, SD-YC, and SD-RT in copper; and PD-N, PD-AP, PD-RTS, SD-YC, SD-RT, FD-PS, FD-AP and Katsuobushi in manganese. The total amino acid content of the MCDF ranged from 15.85 to 71.96 g per 100 g; the major amino acids were glutamic acid, aspartic acid, lysine, and leucine. The fatty acid content of the MCDF ranged from 0.81 to 2.93 g per 100 g. The MCFSP expected in nutritional and functional properties of vitamins were PD-N, PD-RTS, FD-PS, FD-AP, and Katsuobushi in riboflavin; PD-N, PD-AP, PD-YTG, BD-As, FD-PS, FD-AP, and Katsuobushi in niacin; PD-N, PD-RTS, SD-YC, and BD-As in vitamin A; and PD-AP, PD-YTG, SD-YC, and FD-AP in vitamin E.

• Journal of Food Hygiene and Safety
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• v.36 no.4
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• pp.331-341
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• 2021

DNA barcode sequences of commercial seafood products, which are difficult to morphologically discriminate, were analyzed to determine cases of food fraud. The gene sequences were analyzed by amplifying the COX I (cytochrome C oxidase subunit I) gene region of mitochondrial DNA, which is mainly used for species identification. The DNA barcode sequences were compared with the gene sequence of each fish registered in the US National Center for Biotechnology. A total of 46 processed seafood products (12 Pagrus majo, 4 Oplegnathus fasciatus, 7 Dentex tumifrons, 2 Acanthopagrus schlegelii, 7 Oreochromis niloticus, 6 Branchiostegus japonicus, 8 Branchiostegus albus) were investigated. Having DNA sequence identity of more than 97% was judged as the same species. As a result of this study, no cases of forgery and alteration were detected. However, some disparities in the commercial names used in local markets and the standard names given in the Korea Food Code were found, which may cause confusion for consumers. It is therefore suggested that the standard name or scientific name be displayed on seafood product labels.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.56 no.4
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• pp.363-372
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• 2023

This study was developed to prepare hamburger steak (HS), wantang soup (WS), and tomato soup (TS) for senior-friendly seafood's (SFS) using bigeye tuna Thunnus obesus, and to investigate their quality characteristics. All data were presented in the order of HS, WS, and TS. The hardness values were 298.9×1.0³, 47.1×1.0³ and 14.9 ×1.0³ N/m², respectively. The viscosity of TS was 2,856 mPa·s. The protein contents were 13.8, 11.7, and 9.7 g/100 g, respectively. The fat-soluble vitamins content were as follows: vitamin A 21.88, 5.03, and 23.72 ㎍RAE/100 g; vitamin D 1.15, ND, and 1.81 ㎍/100 g, respectively. The water soluble vitamins contents were as follows: vitamin C 47.22, 32.83 and 37.01 mg/100 g; vitamin B₂ 0.17, 0.11 and 0.10 mg/100 g; vitamin B₃ 34.87, 34.76 and 54.62 mgNE/100 g. The Ca contents were 15.9, 16.8, 28.9 mg/100 g, and the K contents were 383.8, 167.4, and 300.0 mg/100 g, respectively. The dietary fiber was 0.04, 0.07 and 0.08 g/100 g, respectively. Escherichia coli was not detected in any of the products. These results suggest that the products should be classified as follows, based on their appropriateness as SFS: HS, WS and TS.

• Journal of Food Hygiene and Safety
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• v.39 no.3
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• pp.231-238
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• 2024

Vibrio parahaemolyticus is a major seafood-borne pathogen commonly detected in marine environments. In Korea, V. parahaemolyticus-induced foodborne illnesses account for 7.5% of bacterial pathogen-related food poisonings. Moreover, the amount of antimicrobial agents used in aquatic cultures is continuously increasing. In this study, we isolated V. parahaemolyticus from seafood samples and performed antimicrobial susceptibility tests using the microbroth dilution method. Furthermore, using whole-genome sequencing, we identified antimicrobial resistance genes, virulence genes, and sequence types (STs). We could isolate V. parahaemolyticus from 47 (59.5%) of the 79 seafood samples we purchased from retail markets in Seoul and Chungcheong provinces. Antimicrobial susceptibility tests revealed that 2 and all of the 47 isolates were ampicillin-resistant (4.3%) and susceptible to all tested antimicrobial agents (100%), respectively. The genotype analysis revealed that all isolates carried beta-lactam-, tetracycline-, and chloramphenicol-associated antimicrobial resistance genes. However, we could detect fosfomycin resistance only in one isolate. Concerning the virulence genes, we detected T3SS1 and T3SS2-associated genes in all and one isolate, respectively. However, we could not detect the tdh and trh genes. Of the 47 isolates, 17 belonged to 15 different STs, including ST 658 with 3 isolates. The rest 30 isolates were identified as 25 new STs. The results of this study support the need for operating a continuous monitoring system to prevent foodborne illnesses and the spread of antimicrobial resistance genes in V. parahaemolyticus.

• Journal of agriculture & life science
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• v.45 no.6
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• pp.95-108
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• 2011

The food quality characterization and safety Japanese flying fish roe (JFF-R), capelin roe (C-R), Pacific herring roe (PH-R) were investigated. The size of JFF-R was 1.48-1.93 mm, which was longer than those of C-R and PH-R. The moisture content of JFF-R imported from Peru (JFF-R-P) was 70.3%, which was higher than that of JFF-R imported from China (JFF-R-C) (67.4%), while was lower than that of JFF-R imported from Indonesia (JFF-R-I) (83.3%). However, the salinity of JFF-R-P was 13.6%, which was lower than that of JFF-R-C, while was higher that of JFF-R-I (1.8%). The moisture contents and salinities of the other fish roes were 80.4% and 3.2%, respectively, for capalin roe, and 65.4% and 20.0%, respectively, for Pacific herring roe. According to the results of pH, volatile basic nitrogen content, heavy metal content, viable cell count and coliform group, the fish roes could be used as sanitary sources for preparation of seasoned JFF-R. The major fatty acids of fish roes were 16:0 (27.8-30.5%), 18:1n-9 (7.2-8.0%), 20:5n-3 (5.6-8.2%) and 22:6n-3 (22.0-25.6%) in JFF-R, and 16:1n-7 (6.7-9.3%) as well as these fatty acids in C-R and PH-R. Total amino acid contents of fish roes ranged from 9.44 g/100 g to 10.39 g/100 g and their major amino acids were aspartic acid, glutamic acid, leucine and lysine. The mineral content of JFF-R were higher than those of the other fish roes expected for zinc of JFF-R-I. According to the results of sensory evaluation, the color and texture of JFF-R-P were superior to those of the other fish roes. No difference was, however, found in flavor, among JFF-R-P and the other fish roes.