• 한국수산과학회지
• /
• 제48권1호
• /
• pp.36-43
• /
• 2015

We examined sensory characteristics to determine the optimal conditions for flounder Verasper moseri Jordan et Gilbert sikhe preparation, using response surface methodology. Our aim was to develop the optimum mixing rates and materials for producing highly palatable flounder sikhe. The optimal fermentation temperature, salt concentration, and fermentation period for preparing flounder sikhe of acceptable quality were $11.63^{\circ}C$, 4.66% and 9.12 days, respectively. The optimal percentages of red pepper powder, garlic, monosodium glutamate, ginger, radish and foxtail millet were 16.08%, 7.21%, 2.96%, 3.70%, 10.12% and 13.72% respectively.

• 한국수산과학회지
• /
• 제45권6호
• /
• pp.640-647
• /
• 2012

Squid Sikhae is a traditional salt-fermented food in Korea. We evaluated the standardization of optimal processing conditions for desirable quality-controlled squid Sikhae using analyses of physiochemical properties, microbiological species, and organoleptic tests. The optimal fermentation temperature, sun-dried sea salt concentration, and fermentation period for manufacturing squid Sikhae products of the aceeptable quality were $10^{\circ}C$, 4%, and 6 days. In addition, optimal concentrations of the additional ingredients of red pepper powder and crushed garlic for acceptable quality squid Sikhae were both 6%.

• 한국수산과학회지
• /
• 제45권6호
• /
• pp.627-634
• /
• 2012

Squid Sikhae is traditional salt-fermented food in Korea. We evaluated the standardization of optimal processing conditions for desirable quality-controlled squid Sikhae using analyses of physiochemical properties, microbiological species, and organoleptic tests. Among several squid Sikhae preparation processes, the optimal fermentation temperature sun-dried sea salt concentration, and fermentation period for squid Sikhae of acceptable quality were $10^{\circ}C$, 4%, and 6 days, respectively. Amino-N and volatile basic nitrogen (VBN) contents of the acceptable quality squid Sikhae were 162.51 mg/100 g and 15.25 mg/100 g, respectively.

• Fisheries and Aquatic Sciences
• /
• 제11권2호
• /
• pp.71-75
• /
• 2008

The shell of Reeve's turtle has been used as a traditional folk medicine in Korea. We produced a hot water extract from Reeve's turtle shell according to the traditional medical practice. To release bioactive peptides, the hot water extract was enzymatically hydrolyzed with various proteases, and the free radical scavenging activity of the hydrolysate was investigated against 1,1-diphenyl-2-picryl-hydrazyl (DPPH), hydroxyl and peroxyl radicals. The free radical scavenging activity of the enzymatic hydrolysates varied from 1 to 79% depending on the enzymes, free radical species, and concentration. The $EC_{50}$ values demonstrated that the enzymatic hydrolysates of hot water extract from the shell of Reeve's turtle are potential antioxidants.

• Fisheries and Aquatic Sciences
• /
• 제8권3호
• /
• pp.118-121
• /
• 2005

Arylsulfatase cloned from a marine bacterium, Pseudoalteromonas carrageenovora, was over-expressed in Escherichia coli. Most of the recombinant arylsulfatase was found in the cell lysate with induction up to $10{\mu}M$ IPTG. However, enzyme activity was observed both in the culture supernatant and cell lysate by induction with IPTG concentration of $50-5,000{\mu}M$. Most of the recombinant enzyme was localized in the periplasmic space with $10{\mu}M$ IPTG induction, while half of the enzyme was distributed in the periplasmic space with $50{\mu}M$ IPTG induction. Cell growth and arylsulfatase activity did not change with the induction time, and the level of recombinant arylsulfatase expression was maintained at 4-5 U/mL after 6 to 14 hr of culture.

• Fisheries and Aquatic Sciences
• /
• 제25권1호
• /
• pp.20-30
• /
• 2022

The present study was carried out to investigate the food and feeding habits of Oreochromis niloticus in Lake Shala to manage this species in this high Soda Lake. Stomachs of 226 fish (65.9%) had different food items, while those of 117 fish (34.1%) were empty. Phytoplankton was the dominant food categories occurring in 90.3% of the stomachs estimated and contributed 75.5% of the total volume. Bacillariophyceae (Nitzschia, Anomoeoneis, Navicula and Melosira) were identified as the most desired phytoplankton item. The prey items of O. niloticus differed among size classes (ANOVA, p < 0.05). The main prey items were zooplankton by the smaller-size class, and phytoplankton in fish of the larger-size class. Seasonal variation in the diet composition was evident (t-test, p < 0.05) and zooplankton, chironomids, nematodes, fish scales and detritus were important during the wet season, while phytoplankton predominates during the dry season. This study concludes that O. niloticus had a phytoplanktivores feeding mainly on phytoplankton and their feeding habits influenced by season and fish size in Lake Shala.

• 한국양식학회:학술대회논문집
• /
• 한국양식학회 2004년도 수산관련학회 공동학술대회 발표요지집
• /
• pp.140-141
• /
• 2004

• 한국수산과학회지
• /
• 제53권6호
• /
• pp.842-850
• /
• 2020

The objective of this study was to evaluate the effect of the depuration process (artificial seawater sterilization using UV light) for extending the shelf life of raw oyster Crassostrea gigas and maintaining food quality. To confirm the effects of depuration, microbiological (viable cell count) and several physiochemical analyses (pH and glycogen levels in shucked oyster and pH, soluble protein, and turbidity in filling water) were carried out during the storage of raw oysters. The results showed that depuration could effectively extend the shelf life (2-3 days) of raw oysters with minimal change in food quality, including pH and glycogen content. Thus, the depuration process proposed in this study could successfully be applied to processing practices for other shellfish to extend their shelf life and contribute to the management of seafood safety issues.

• 한국수산과학회지
• /
• 제47권5호
• /
• pp.489-494
• /
• 2014

This study determined the effect of packaging and electron beam irradiation on the quality of dried Undaria pinnatifida. Samples were air or vacuum packaged and irradiated at 7 kGy. The dried Undaria pinnatifida had total viable cells and coliform counts of 5.51 and 4.40 log CFU/g in total, respectively, and counts of 5.56 and 4.19 log CFU/g in surface. These counts were reduced by 2-4 log cycles after irradiation. Irradiation increased the lightness and yellowness of the dried Undaria pinnatifida, but not the redness. In the sensory evaluation, there were no significant differences among samples. Therefore, electron beam irradiation improves the microbial safety and quality of dried Undaria pinnatifida.

• 한국수산과학회지
• /
• 제46권4호
• /
• pp.343-350
• /
• 2013

Instant krill gruel was produced using peeled Antarctic krill Euphausia superba as a high nutritional ingredient and the food quality was investigated. The food quality of krill gruel was examined by measuring proximate composition, cholesterol, calorie, Hunter color value, total amino acids, fatty acids, fluoride, viscoelastic properties, and by sensory evaluation. The krill gruel had a moisture content of 87% and a pH of 6.65. The krill gruel contained 51 kcal/100 g, and 0.1% fat and 3.5 mg/100 g cholesterol. Its fatty acid composition exhibited high levels of unsaturated fatty acids. The levels of oleic acid and linolenic acid were high, and n-3, n-6, and n-9 fatty acid contents ranged from 1% to 6%. The total amino acid content was 2132 mg/100 g, and the levels of glutamic acid, aspartic acid, leucine, alanine, and arginine were particularly high. Essential amino acids accounted for over 30% of the total amino acids. Fluoride level in the krill gruel was 3.07 mg/kg. The viscoelastic properties of the krill gruel were determined as 6.28 Pa at shear stress of 2.51 Pa. In the recovery test, the elastic restoring force after deformation was low.