• The Korean Journal of Malacology
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• v.25 no.3
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• pp.179-187
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• 2009

The effects of water temperature and salinity on embryonic development and spat survival of mussel Musculista senhousia were investigated. Embryos were incubated in water ranging from 0 to $35^{\circ}C$ and with salinity from 5‰ to 40‰. Mussel spat were tested in water from 0 to $40^{\circ}C$ and with salinity from 0‰ to 100‰. The optimal conditions for mussel embryos were $20-25^{\circ}C$ and salinity from 25‰ to 35‰, based on Within this temperature range, higher temperatures correponded to a shorter duration of the embryonic period. Optimisation of mussel spat survival was at $25-35^{\circ}C$ and salinity from 30‰ to 40‰; both values are higher than those for embryo, which hinted M. senhousia embryos are more vulnerable than spat. Temperatures below $15^{\circ}C$ were lethal for embryos, making temperature a feasible method with which to control the large population of M. senhousia in ark-shell farm during its spawning period.

• Environmental Engineering Research
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• v.22 no.1
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• pp.108-115
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• 2017

Chlorination has been the most common antifouling method, but alternatives are under searching. In this article, we report how the hydrogen peroxide could enhance the effect of chlorination to prevent fouling by inhibiting larvae settlement and abatement of mussel colonization or by extinct of them; through marine mussel Mytilus edulis. The addition of hydrogen peroxide shows synergic effect on the veliger larvae (up to 19 folds) and effectively reduces required time of mussel mortality by 8-22%. For resolution of micro- and macro-fouling caused by the marine mussel, as well as diminishing of time and conventional chlorine dose could be important factor in favour of environment and economics.

• Journal of the Korean Chemical Society
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• v.4 no.1
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• pp.85-87
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• 1957

We have studied on the effect of hydrochloric acid on the hydrolysis of dried cuttlefish, sardine, shrimp, sea mussel and undaria taking various concentration of acid, heating at various periods at constant temperatures and under atmospheric pressure following results were obtained. 1. The addition of HCl increases hydrolysis ratio of marine products rapidly, having maximum point of its ratio at 30% of dried cuttlefish and shrimp, at 25% of sea mussel and undaria, at 15% of sardine. 2. Hydrolysis ratios of cuttlefish and shirmp, sea mussel and undaria, and sardine reach maximum values at 30% of HCl, 25% of HCl and 15% of HCl, respectively.

• Preventive Nutrition and Food Science
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• v.3 no.1
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• pp.15-21
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• 1998

Volatile flavor compounds in hydrolyzed blue mussel(HBM) produced by OptimaseTM APL-440, with untreated blue mussel(UBM) were compared. A total of 100 volatile compounds were detected in both HBM and YBM , consisting mainly of 25 aldehydes, 16 ketones, 17 alcohols, 8 nitrogen-containing compounds, 11 aromatic compounds, 8 terpenes, and 15 miscellaneous compounds. Levels of aromiatic compounds decreased after hydrolysis, whereas levels of 7 nitrogen-containing compounds increased. The compounds , 3-methylbutanal, (z)-4-heptenal, and (E,Z)-2-, 6-nonadienal , had the highest odor values in both samples. Total free amino acids in HBM were 21.89%(w/w) and increased by 3,4 times higher than UBM. glutamic acid and aspartic acid, having sour tastes, were the major taste-active compounds in HBM.

• Preventive Nutrition and Food Science
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• v.3 no.1
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• pp.10-14
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• 1998

The hydrolysis conditions of blue mussel were evaluated by response surface methodology(RSM) for the alkaline protease Optimise TM APL-440 . Conditions favoring the highest degree of hydrolysis in blue mussel were pH 9,8, 58$^{\circ}C$ reaction temperature, 2,9 hrs reaction time, 46.8%(w/v) substrate concentration, and 0.34%(v/w) enzym $e_strate ratio. Levels of n-3 fatty acids, e.g.C18 : 3, C18 : 4, and C20 : 5, did not change after hydrolysis in blue mussel sample.le.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.46 no.6
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• pp.717-724
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• 2013

To characterize the food components of two mussels (wild hard-shelled mussel (HM) Mytilus coruscus, and cultured sea mussel (SM) Mytilus edulis) in Korea, we examined the proximate composition, fatty composition, amino acid/mineral content, texture, collagen content and chemical and taste compounds. Regarding the proximate composition, HM had lower moisture levels and higher crude protein and carbohydrate contents than SM. The amino nitrogen, volatile basic nitrogen and total amino acid contents of HM and SM were 250.6 and 227.3 mg/100 g, 11.2 and 12.0 mg/100 g, and 17,451.1 and 15,334.8 mg/100 g, respectively. The major amino acids were glutamic acid, aspartic acid, glycine, alanine, lysine and arginine. The major fatty acids of HM and SM were 14:0, 16:0, 16:1n-7, 20:5n-3, and 22:6n-3, which did not differ significantly between the two mussels. HM had a higher n-3 polyene ratio, and a lower saturate and monoene ratio than SM. Regarding the taste-active compounds, the free amino acid contents of HM and SM were 1,116.5 and 961.8 mg/100 g, respectively, and the major free amino acids were taurine, glutamic acid, glutamine, glycine, citrulline, lysine and arginine. The primary minerals in both HM and SM were Na, Cl, K and P which did not differ significantly between the two mussels. The soluble and insolube collagen contents of HM and SM were 265.8 and 228.4 mg/100 g, and 119.5 and 121.8 mg/100 g, respectively.

• Microbiology and Biotechnology Letters
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• v.18 no.1
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• pp.18-25
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• 1990

Paralytic Shellfish Poison (PSP) is mainly produced by marine dinoflagellates such as Protogonyaulax sp. and Pyrodinium sp.. The PSP was known to be accumulated in digestive gland of shellfish as result of feeding toxic dinoflagellates. PSP illness when occurs when one eats PSP intoxicated shellfish. Therefore PSP is becoming as serious problem in food hygiene and shellfish cultivation industry. The purpose of this study was to develop detoxification method for utilization of PSP intoxicated sea mussel and prevent from PSP illness. The PSP was extracted with 0.1 N HCl solution from the submitted sea mussel, then the toxicity was measured by mouse assay according to Official Methods of Analysis of the Association of Official Analytical Chemists. No detoxification effect was observed by adding extracted juice of garlic and ginger. When the sea mussel homogenate was heated at various temperatures, the PSP toxicity was not changed significantly at below $70^{\circ}C$ for 60 minutes but it was decreased as the heating temperature was increased. For example, when the sea mussel homogenate was heated at 100, $121^{\circ}C$ for 10 minutes, the toxicity was decreased about 67 and 90%, respectively. When the sea mussel containing 645 $\mu$g PSP per 100g of edible meat was processed according to general shellfish canning procedure, the toxicity was decreased as the level of PSP undetected by mouse assay.

• Korean Journal of Food Science and Technology
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• v.20 no.3
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• pp.385-391
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• 1988

In an attempt to develop natural seasoning materials by use of shellfishes and crustaceans, contents of taste components such as amino acids, nucleotide and its derivatives, the extractability of oyster (Crassostrea gigas), sea mussel(Mytilus coruscus) and crab(Portanus tribuerculata) were investigated. As a result of chemical analysis and sensory evaluation, the optimum condition of extraction could be concluded as extracting fresh or frozen raw materials for about 40 min. at $95^{\circ}C$ with 1.5 to 2 times of water by volume. The contents of free amino acids in the extractions were much in sequence as crab(1,886 mg%), mussel(765 mg%) and oyster(554 mg%), and the dominant amino acids in each extracts were identified as glutamic acid, alanine, glycine, proline and arginine in oyster, threonine, alanine, arginine, glycine and glutamic acid in mussel, arginine, proline, lysine, alanine and threonine in crab respectively. In addition, the major nucleotides affecting as taste enhancer of each extracts were estimated as inosine in oyster and crab, and inosine monophosphate in mussel respectively.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.4
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• pp.387-398
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• 2017

We attempted to develop a seafood menu by applying the most preferred recipes to the most disliked seafood menus in order to improve elementary schoolers' seafood menu preferences and consumption levels. A survey was conducted on the attitudes of 106 fifth graders about nine cooking methods and 37 school seafood menus served in the past 2 years. The deep-frying method was the most preferred by both boys and girls. The next preferred methods by boys were grilling and batter-frying while those by girls were stir-frying and batter-frying. The most disliked menus were cold jellyfish salad, mussel soup, dried-pollack soup, and sea-snail salad in that order. Mussel soup, dried-pollack soup, and seasnails salad ranked as the least preferred menu as well. Finally, standardized recipes for mussel croquette, dried-pollack Gangjeong, and batter-fried seasnails were developed. Consumption ratios of mussel croquette (85.94%), dried-pollack Gangjeong (79.55%), and batter-fried seasnails (75.5%) were significantly improved compared to the original menu (p<0.001). For mussel croquette, satisfaction scores for serving size, appearance, flavor, texture, and taste were significantly higher, and intakes of protein, phosphorus, iron, potassium, vitamin A, vitamin B1, vitamin B2, niacin, and vitamin C were significantly improved, as compared with mussel soup (p<0.001). Dried-pollack Gangjeong, texture and taste scores were significantly improved compared to dried-pollack soup. For batter-fried seasnails, protein, phosphorus, and iron intake levels and taste score were significantly improved compared to seasnail salad. Findings of the study suggest that a combination of disliked seafood ingredients and preferred recipes may be helpful in improving elementary school foodservice by increasing menu preference and consumption ratio.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.5
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• pp.768-773
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• 1996

The changes in amino acid contents of sea mussel and baby clam during drying at 40, 50 and 6$0^{\circ}C$ and storage at low temperature(4$^{\circ}C$) and room temperature(2$0^{\circ}C$) were investigated. Amino acids of 17kinds were analyzed in sea mussel and baby clam. Total amino acids content of raw sample were similar to sea mussel and baby clam(6575.30mg%, 6764mg%), decreased during drying and rate of decreasing was higher in baby clam than that of sea mussel. The content of Glx was highest in sea mussel(790.55mg%) and baby clam(990.89mg%), other amino acids differed from samples. The content of amino acids of low drying temperature(40 and 5$0^{\circ}C$) decreased was higher than that of high drying temperature(6$0^{\circ}C$). The rate of decreasing was higher at room temperature(2$0^{\circ}C$) storage and short storage periods than that of low temperature(4$^{\circ}C$) storage and long storage periods.