• 한국수산과학회지
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• 제51권5호
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• pp.469-476
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• 2018

The purpose of this study was to collect basic data that could be used in the manufacture of two kinds of canned oyster Crassostrea gigas. The steamed oyster was prepared by shucking after boiling for 6 min at $105^{\circ}C$ and then washing and dewatering. The roasted oyster was prepared by baking steamed oyster at $140^{\circ}C$ for 20 min. The manufacturing methods of canned seasoned boiled oyster and canned seasoned roasted oyster were as follows. The boiled or roasted oyster (50 g) was added to a can (RR-90) along with a mixture of seasoning sauce 40 and then seamed using a vacuum seamer under 20 cm Hg after pre-exhausting at $90^{\circ}C$ for 20 min. The two kinds of canned oyster products produced under sterilization of Fo 12 min were tested for cultured bacteria, external appearance, proximate composition, pH, VBN (Volatile basic nitrogen), TBA (Thiobarbiuric aicd) value, amino-N, salinity, color value sensory evaluation, etc. Results showed that the canned seasoned roasted oyster had higher overall acceptability than the canned seasoned boiled oyster. The reason for this was judged to be that the process of roasting at $140^{\circ}C$ for 20 min influenced the sensory evaluation.

• 한국수산과학회지
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• 제51권6호
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• pp.647-655
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• 2018

This study collected basic data on two types of canned roasted oyster Crassostrea gigas. Oysters Crassostrea gigas were immersed at $105^{\circ}C$ for 6 min and then washed and dehydrated before pre-drying. Roasted oysters were prepared by baking boiled oysters at $140^{\circ}C$ for 20 min. The canned roasted oyster added with tomato sauce was prepared as follows. An aluminum can was filled with 50 g of roasted oyster and 40 g of mixed seasoning sauce, degassed at $90^{\circ}C$ for 3 min and vacuum-sealed using a double seamer under a 20 cmHg vacuum. The canned roasted oyster added with tomato paste sauce was prepared similarly by adding the same amount of tomato paste sauce instead of tomato sauce. Microbial growth, appearance, proximate composition, pH, volatile basic nitrogen (VBN), thiobarbituric acid (TBA) value, amino-N, salinity, color value, texture, free and total amino acids, and minerals were measured in the two products. A sensory evaluation indicated that the canned roasted oyster added with tomato paste sauce had preferable characteristics over the canned roasted oyster sauce added with tomato sauce.

• 한국수산과학회지
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• 제36권6호
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• pp.641-645
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• 2003

Spermatogenesis, ultrastructure, and sperm morphology of the Pacific oyster (Crassostrea gigas) were investigated with TEM and SEM. C. gigas sperm were primitive consisting of a head midpiece and tail. Sperm size (head and midpiece) was about 1.78 ${\mu}m$. Sperm morphology was similar to a sharp of a small water jar with a rough surface. Sperm had both anterior nuclear fossa (anf) and posterior nuclear fossa (pnf). Acrosome forms had a hat-like shape. The axial rod was projected in front of the acrosome. C. gigas sperm had four large mitochondria in the midpiece.

• 한국양식학회지
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• 제16권3호
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• pp.196-201
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• 2003

Sessile organisms such as the oyster Crassostrea gigas have been given much attention as a potential biomonitoring indicator to assess the impact of toxicants on aquatic organism. In this study, we exposed cells isolated from gill of oyster (Crassostrea gigas) to hydrogen peroxide in vitro. In addition oysters were in vivo exposed to pyrene and benzo(a)pyrene at various concentrations for 2 weeks. Comet assay was used to detect DNA single strand breaks and to investigate the application of this technique as a tool for aquatic biomonitoring. Hydrogen peroxide increased DNA single strand break with increasing concentration after 30 minutes exposure in vitro. Pyrene and benzo(a)pyrene caused DNA damage only at very high concentration (100 $\mu\textrm{g}$/L or 1000 $\mu\textrm{g}$/L) at two week exposure in vivo. DNA damage was relatively higher at hemocyte than at gill. It suggested that metabolized PAHs are transferred to hemolymph from digestive gland which have a relatively high enzyme activity, and attacked the DNA of hemocyte, while gill accumulated PAHs without degrading them to their metabolites due to low enzyme activity at gill. Both in vitro and in vivo exposure experiments showed that the comet assay is an effective tool on screening whether the organism are exposed to genotoxic contaminants.

• Fisheries and Aquatic Sciences
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• 제6권4호
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• pp.220-224
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• 2003

In order to determined the appropriate processing season of Pacific oyster (Crassostrea gigas), 30 individuals cultured in Kamak Bay on the southern coast of Korea were taken bimonthly 7 times a year, and seasonal variation of edible portion weight, edible portion yield and coefficient of fatness were investigated. There were close relationships between edible portion weight (X) and total weight (Y) and between coefficient of fatness (X) and edible portion yield (Y), which were expressed in regression lines, i.e. Y=0.2709X-1.9094 (r=0.9254) and Y=44.0596X+ 15.1127 (r=0.8485), respectively. From the results of seasonal variation of edible portion weight, yield and coefficient of fatness, the appropriate processing season of raw Pacific oyster was between winter and spring, that is, between December and following April the next year.

• Fisheries and Aquatic Sciences
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• 제6권3호
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• pp.135-139
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• 2003

During routine survey of Pacific oyster (Crassostrea gigas) collected from Tongyoung area in southern coast of Korea, histological examination revealed that a intracellular microorganisms infected the digestive gland of the oyster. They infected hepatopancreatic cells extensively. The size of intracellular microorganism was of 45 to 86nm in diameter and 200nm to more thar 500nm in length. They were pleomorphic. The morphological characteristic of intracellular microorganisms lacked cell wall and was bounded by the plasma membrane. They contained typical prokaryotic ribosomes and fibrillar DNA-like strands. No additional internal structure has been observed. Based on the lack of cell wall and the cellular localization, the intracellular microorganism is considered as a Mycoplasma-like organism.

• 한국수산과학회지
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• 제48권5호
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• pp.668-673
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• 2015

The pacific oyster Crassostrea gigas has a desirable taste and flavor that differs from those of other fish and shellfish. In order to develop a high value-added product from individually quick-frozen oyster extract (IQFOE), we prepared an oyster sauce from IQFOE and characterized its volatile compounds using vacuum simultaneous steam distillationsolvent extraction / gas chromatography / mass spectrometry. The moisture, crude protein, crude ash, salinity, pH and volatile basic nitrogen contents of the oyster sauce were 60.6%, 8.2%, 9.2%, 9.3%, 5.7 and 21.0 mg/100 g, respectively. Seventy-six volatile compounds were detected in the cooked odor of the oyster sauce. These volatile compounds included 14 esters, including ethyl acetate, 13 nitrogen- containing compounds, including 2,4,6-trimethyl pyridine, 13 acids, including hexadecanoic acid, 12 alcohols, including ethyl alcohol and 6-methyl heptanol, 6 alkanes, 5 aldehydes, including benzaldehyde, 5 ketones, including 1-(2-furanyl)-ethanone, 4 furans, including 2-furancarboxaldehyde and 2-furanmethanol, 3 aromatic compounds, including d-limonene, and 1 miscellaneous compound. Esters, acids and nitrogen-containing compounds, and alcohols were the most abundant compounds in the odor of the cooked oyster sauce, with some aldehydes, ketones, and furans.

• 한국수산과학회지
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• 제42권6호
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• pp.600-603
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• 2009

Genetic and phenotypic parameter estimates for measurement traits were obtained from pacific oyster Crassostrea gigas at nine months old. For the growth-related traits among nine months old pacific oyster, heritabilities of shell length, shell height, shell width, total weight, body weight and shell weight were estimated as 0.4855, 0.5248, 0.0884, 0.7236, 0.7726 and 0.6957, respectively. Genetic correlations among the growth-related traits of pacific oyster at nines month old, shell length, shell height, shell width, total weight, body weight, shell weight were showing highly positive correlations. Breeding value on growth-related traits of pacific oyster at nine months old were estimated as shell length -7.044-11.870, shell height -11.380-18.370, shell width -1.234-2.831, total weight -8.339-17.140, body weight -1.813-3.507 and shell weight -4.422-8.837. The results show that there is quite substantial additive genetic variance for measurement traits in pacific oyster that can be exploited through selective breeding.

• 수산해양교육연구
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• 제26권5호
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• pp.1075-1082
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• 2014

Monthly Screening of Pacific oyster, Crassostrea gigas, was surveyed by PCR for Ostreid herpesvirus(OsHV-1) infections from 2012 to 2013 in Korea. It was showed positive results in one hatchery in April and May 2012 and in oyster farming areas from August to November in 2013. The obtained sequences showed 99.3~99.5% homology with OsHV-1 ${\mu}var$(Accession Number: HQ842610) and 96.2~96.3% homology with OsHV isolated from Korea(Accession Number: AY509253).

• 한국패류학회지
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• 제27권3호
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• pp.223-228
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• 2011

To understand the role of hemocytes in the shell repair process, a hole was drilled in the right valves of the Pacific oyster, Crassostrea gigas, and the repair process was observed. Histological observations suggested that the exterior surface of the shell was repaired by aggregated hemocytes. The nuclei of the hemocytes were cleary stained in the regenerated shell while appearing fragmented after calcification at the $7^{th}$ day. Globular calcium granules were genegenerated from the hemocytic monolyer after 6 days of incubation which were morphologically and chemically identical with those from prismatic shell. Our finding suggested that the repaired prismatic shell was composed by aggregated hemocytes and that their endogenous calcium component might support the nucleation of calcium biomineralization during shell repair.