• Korean Journal of Fisheries and Aquatic Sciences
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• v.11 no.2
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• pp.65-83
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• 1978

This study was attempted to evaluate the taste of broiled-dried sea mussel which is a traditional dried Sea food in Korea. The contents of such compounds as free amino acids, nucleotides and their related compounds, TMAO, betaine, and nonvolatile organic acids were analysed. From the results of analysis of nucleotides, the contents of AMP and ADP in broiled-dried Mytilus coruscus and Mytilus edulis appeared higher than other nucleotides and tended to increase slightly after cooking, drying, and storage which might be due to both their stability and the addition of degradation of nucleic acids during cooking. In the free amino acid composition of fresh samples abundant amino were taurine, glycine, serine, glutamic acid, alanine, arginine, threonine, tyrosine, lysine and valine in order. Such amino acids as histidine, leucine, methionine and isoleucine were poor and both proline and phenylalanine were merely trace. The free amino acid composition in the extract of Mytilus corucus and Mytilus edulis after broil-drying was not changed. These amino acids, taurine, glycine, feline, glutamic acid, alanine and arginine were abundant in dried samples as well as in the fresh. The total free amino acid was greatly reduced after cooking and drying ranging from $76.3\%$ to $79.7\%$ loss to that of tile fresh. The content of betaine shelved the same tendency as in total free amino acid while TMA slightly increased relating to TMAO decrease during broil-frying. Such nonvolatile organic acids as succinic, lactic, malic and fumaric acid were abundant in both fresh and broiled-dried samples whereas oxalic and pyruvic acid were poor. It is found that the taste compounds of broiled-dried Mytilus coruscus and Mytilus edulis were composed of amino acids as glycine, serine, alanine, glutamic acid, arginine, and betaine, TMAO, ADP, AMP, and organic acids such as succinic acid, lactic acid, malic acid and fumaric acid. No significant differences in the taste compounds between male and female as well as between Mytilus coruscus and Mytilus edulis was not observed.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.49 no.4
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• pp.460-466
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• 2016

From 2013 through 2015, we investigated the contamination status and antimicrobial resistance patterns of pathogenic Vibrio parahaemolyticus in commercially valuable seawater and shellfish (Oyster Crassostrea gigas, short-neck clam Venerupis philippinarum, ark shell Scapharca broughtonii and mussel Mytilus galloprovinciallis) from the southern coast of Korea. The detection rate of V. parahaemolyticus was highest in short-neck clams (23.7%), followed by ark shells (19.2%), oysters (15.9%), mussels (13.6%), and seawater (8.6%). The following percentages of PCR assays of shellfish were positive for the thermostable direct hemolysin-related hemolysin gene (trh) : oysters (12.8%), short-neck clams(11.8%), and ark shells (3.4%). Similar assays for the thermostable direct hemolysin gene (tdh) resulted in positive results for short-neck clams (5.9%) and ark shells (3.4%). Antimicrobial resistance was present in 100% of 8 tdh (+) and 2 trh (+) V. parahaemolyticus isolates challenged with ampicillin. However, all pathogenic V. parahaemolyticus were sensitive to 14 other antibiotics. To ensure the safety of shellfish consumption, the continuous monitoring of the prevalence and distribution of virulence factors of V. parahaemolyticus in shellfish farms is needed.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.50 no.6
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• pp.656-661
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• 2017

To develop a highly value-added product from extract from small and damaged sea mussels Mytilus edulis, we prepared two types of sea mussel sauce (MS): bottled (BMS) and retort pouched (RMS). We investigated the processing conditions, quality metrics and flavor compounds in each type of sauce. We found that the most appropriate base formulation for both BMS and RMS consisted of 40.0% SME (Brix $30^{\circ}$), 15.0% sugar, 6.0% salt, 4.0% monosodium glutamate, 4.0% soy sauce, 3.5% starch, 3.0% yeast extract, 3.5% wheat flour and 21.0% water. The crude protein, salinity, volatile basic nitrogen and amino-nitrogen content of the BMS and RMS were 8.7% and 8.8%, 9.3% and 9.2%, 24.9 and 31.4 mg/100 g, and 468.5 and 455.1 mg/100 g, respectively. For comparison, the ranges of these values in commercial oyster sauces (COS) are 4.7-7.5%, 10.7-12.0%, 8.2-12.5 mg/100 g, and 225.7-448.2 mg/100 g, respectively. The total free amino acid content of RMS and Premium COS was 7,215.7 and 6,160.7 mg/100 g, respectively, and the main free amino acids were glutamic acid, taurine, glycine, alanine, arginine, proline and lysine. These results demonstrate that BMS and RMS have favorable organoleptic qualities and good storage stability compared to COS, and are suitable for commercialization as high-flavor seasoning sauces.

• Korean Journal of Microbiology
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• v.38 no.4
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• pp.281-286
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• 2002

Detection of Vibrio vulnificus in fish farm and searching for the bactericidal methods on this bacteria were studied. To detect this microorganism in sea water, mud, fish and mussels, selective isolation methods and detection of vvhA gene were used from January to October,2000. V. vulnificus was detected from May when the water temperature was over $17^{\circ}C$. From June to September, higher than $19^{\circ}C$, this bacteria could be isolated from most of the samples. Freezing and refrigerating did not inhibit the growth of V. vulnificus. Citric acid did not show the bactericidal effect, but more than 500 mg/l of EDTA did. With the aid of UV and photocatalyst, $TiO_{2}$ showed bactericidal effect after 15 minute treatment. Photocatalytic system consisted of glass bead coated with $TiO_{2}$ and UV illumination showed bactericidal effect on V. vulnificus at the turnover rate of 0.2/min.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.29 no.6
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• pp.893-899
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• 1996

The studies on the detoxification of paralytic shellfish poison (PSP)-infested blue mussels, Mytilus edulis and oyster, Crassostrea gigas were performed for using of available processing resource. Toxic blue mussel and oysters from Nampo in Masan Bay, Hachong in Koje Bay and Woepori in Koje were used for experimental samples. The toxicity of low toxic blue mussel $(A,\;84{\mu}g/100g;\;B,\;166{\mu}g/100g;\;C,\;295{\mu}g/l00g;\;D,\;557{\mu}g/100g)$ and oyster $(740{\mu}g/100g)$ were reduced below the regulation limit of PSP $(80{\mu}g/100g)$ or undetected level by mouse bioassay after boiling at $98^{\circ}C$ for 10 min and retorting at $115^{\circ}C$ for 70 min, while the toxicity of high toxic blue mussel $(E,\;8,760{\mu}g/100g)$ remained beyond the regulation limit after boiling and retorting at same condition. These results suggested that the regulation limit of PSP could be level up from $(80{\mu}g/100g)$ to about $160{\mu}g/100g$.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.50 no.4
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• pp.352-358
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• 2017

The object of this study is to assess physicochemical and microbiological hazards involved during the processing of shellfish products such as oysters, clam, and mussels. Samples including raw materials, intermediates, and final products in the processing process were collected from seven simple-processed shellfish facilities. In the samples obtained from the facilities, viable cell count and coliform group were detected less than that of the Korean Government guidelines. In addition, the high-risk bacterial pathogens such as Escherichia coli O157:H7, Salmonella sp., and Listeria monocytogenes were not identified in raw materials and final products. However, the low-risk pathogens, Staphylococcus aureus and Vibrio parahaemolyticus, were detected in some final products. The level of heavy metal content in the final products tested in this study meets the recommendations by the Korean Government standard guidelines. No foreign materials in the final products were also observed. Considering these results, it was concluded that no significant food hazards exists in the processing process of simple-processed shellfish products. However, it is essential to improve the food safety control in the shellfish processing facilities since S. aureus, a personal sanitary indicative bacterium, was continuously detected over seven simple-processed shellfish facilities.

• Journal of Fisheries and Marine Sciences Education
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• v.24 no.6
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• pp.820-832
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• 2012

This study was investigated to obtain basic data which can be applied to processing of canned seasoned sea mussel. Shell was washed and steamed for 10 min before shucking. Sea mussel meat was seasoned with mixed seasoning sauce(soy sauce 23%, monosodiun glutamate 2%, sorbitol 2%, sesame oil 1%, vinegar 2%, starch syrup 15%, water 55%) for 30 min The seasoned sea mussel 60 g was vacuum packed in RR-90 can and fill with seasoning sauce 30 mL and grape seed oil 30 mL respectively, and then there was sterilized for various Fo values(Fo 8~12 min) in a steam system retort at $121^{\circ}C$. pH, VBN, amino-N, total amino acid, free amino acid, color value, texture profile, TBA value, mineral content, sensory evaluation and viable cells count of the canned seasoned sea mussels sterilized with various conditions(Fo 8~12 min) were measured. The same experimental items were also measured during storage. There was no remarkable difference between sterilized conditions and sensual characteristics. The results showed that the product of filled with grape seed oil sterilized at Fo 8 min was the most desirable.

• The Korean Journal of Zoology
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• v.4 no.1
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• pp.7-12
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• 1961

1) Respiratory metabolism patterns and its enzyme systems in the gill tissue of the fresh water mussels, Cristaria plicata were investigated through the examination on the effects of respiratory enzyme inhibitors, (KCN, NAF) and succinoxidase assay, while studying the effects of neutral salts (NaCL, KCL, CaCl2) and pH on oxygen consumption of the gill tissue. 2) In the limited concentration of KCL (0.3mM) and NaCl (0.4mM) solutions, oxygen consumption of the intact gill tissue was accelerated, but in CaCl2(0.5mM) solution, it showed no significant effect. The oxygen consumption was gradually decreased at the above concentrations of these limitations. The optimum pH for the respiration of the gill was 7.3. 3)Cyanide in 10-8M solution inhibited 88.8% of the respiration of the intact gill tissue. Methylene blue accelerated the respiration of the noral gill tissue, and slightly but significantly reversed the cyaniide poisoned respiration. 4)Oxygen consumption of the gill homogenate was apparently increased by the mixed addition of succinate, cytochrome c and activators (AlCl3 and CaCl2). This results suggested that succinoxidase system acts on the respiratory pattern of the gil tissue. 5) It was able to recognize that the enolase, which acts on the anaerobic glycolytic system, participated in the tissue respiration of the gill for NaF in 5$\times$10-2 M solution inhibited 55.5% of the respiration of the same intact tissue.

• Journal of Environmental Science International
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• v.28 no.11
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• pp.1041-1045
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• 2019

In this study, the KS A ISO Guide 35 was applied to develop analytical standards for heavy metal cadmium using the Korean mussel (Mytilus coruscus) and to evaluate the homogeneity and stability of the sample. Some of the crucial characteristics that reference materials must consist include homogeneity and stability of both intra- and inter-bottles. We tested homogeneity using ANOVA analysis and short-term stability using regression analysis. The variations of cadmium concentrations did not significantly differ between intra- and inter-bottles (F=0.41, p=0.90). For short-term stability verification, cadmium analysis results were not statistically significant as a result of the regression analysis (significance F=0.51, p=0.53). This suggests that we can not dismiss the null hypothesis that there is no significant variation in concentrations of cadmium over time. These results indicated that the cryogenic-milling process has statistically proven the short-term stability for materials from mussels in the chemical analysis of cadmium. Therefore, we propose that the Korean mussel's reference material developed for the proficiency test could be used as a tool to evaluate reliability and consistency in laboratories.

• Journal of Fisheries and Marine Sciences Education
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• v.23 no.4
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• pp.709-722
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• 2011

This study was investigated to obtain basic data which can be applied to processing of retort pouched seasoned sea mussel. Shell was washed and steamed before shucking. Sea mussel meat was seasoned in boiled and mixed seasoning sauce(soy sauce 23%, monosodiun glutamate 2%, sorbitol 2%, sesame oil 1%, vinegar 2%, starch syrup 15%, water 55%) for 30 min. The seasoned sea mussel was vacuum packed in plastic film bag and sterilized for various Fo values(Fo 7~13 min.) in a hot water circulation system retort at $121^{\circ}C$. The chemical composition such as pH, VBN, amino-N, total amino acid, free amino acid, color value (L, a, b), texture profile, TBA value, mineral, sensory evaluation and viable cells count of the retort pouched seasoned sea mussels sterilized with various conditions(Fo 7~13 min.) were measured. The same experimental items were also measured during storage. There was no remarkable difference between sterilization conditions and sensual characteristics. The results showed that the product sterilized at Fo 7 min. was the most desirable because this condition is most economical.