• The Journal of the Convergence on Culture Technology
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• v.10 no.5
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• pp.523-536
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• 2024

This article examines the types of abalone as recorded in 17 royal protocols studies of the Joseon dynasty (1392-1909). The types of abalone food during the Joseon dynasty appeared. The frequency of the Abalone types during the Joseon dynasty in order were; 'Tang with abalone' 37.4%, 'abalone-stir-fried(炒)' 12.8%, 'raw-abalone(膾)' & 'hwayangjeok with abalone' each 9.9%, 'abalone-sever(折)' 8.8%, 'steamed-abalone(蒸)' 7.0%, the other abalone food 6.2%, 'abaloneripening(熟)' 4.4%, 'echae(魚采)' 3.6%. In Jeonbokcho(全鰒炒), abalone and beef were generally used. In the stirfried(炒), raw(膾), hwayangjeok(花陽炙), steamed(蒸), ripening(熟), jeotgal(醢) and dumplings(饅頭) containing raw-abalone(生鰒), raw-abalone(生鰒) was used, and in other cases, abalone(全鰒) was used. This study, based on years of research on Euigwe, emphasizes the academic value of the author's new role and research outcomes. We anticipate that these findings will contribute to product development and the systematic establishment of Korean food culture.

• Journal of the Korean Society of Food Culture
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• v.22 no.6
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• pp.827-832
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• 2007

This study was carried out to develop and characterize a drinking extract of disk abalone to keep the price level and to raise a added value of disk abalone. Fresh raw disk abalone was composed of 29.3% of the shell part, 17.7% of the intestinal part, and 43.9% of the flesh part. and the amount of nutritive substances in the intestinal part were higher those in the flesh part. Arginine was the most abundant amino acid both in raw and drinking extract of disk abalone. Drinking extract prepared with 250 g of the flesh of disk abalone at $100^{\circ}C$ for 2 hours was better in color and overall taste than those made with 150 g or 200 g of the flesh. As the extracting temperature was gradually increased or the extracting period was gradually extended, the extracting effect was slightly improved but the color of the extract turned out to undesirable one. The desirable sea tangle extract could be made when 15 g of sea tangle was extracted in 1 l of water at $100^{\circ}C$ for 2 hours, and which was accorded well with the color of drinking abalone extract. From these results the best drinking extract of disk abalone can be manufactured with 250 g of the abalone flesh extracted in 1 l of water at $100^{\circ}C$ for 2 hours.

• Proceedings of the Korean Aquaculture Society Conference
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• 2003.10a
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• pp.73-73
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• 2003

This study was carried out to evaluate the utilization of fermented skipjack tuna viscera (FSTV) in the diet for juvenile abalone Haliotis discus hannai. Lactobacillus bulgaricus was used for fermentation of skipjack tuna viscera. Eight isonitrogenous (about 30% crude protein) diets were formulated to include different levels (0%, 10%, 20% and 30%) of FSTV as a replacer of either dietary fish meal or soybean meal. Three replicate groups of abalone were fed the experimental diets containing different levels of FSTV for 7 weeks. The inclusion of FSTV up to 30% in fish meal-based diet had no significant effect on survival, body weight, shell growth, and proximate composition of abalone (P>0.05). Weight gain of abalone fed the diet substituting 10% FSTV for soybean meal was not significantly different to that of abalone fed the control diet, however this value decreased in abalone fed the 20% and 30% FSTV (P<0.05).The contents of crude protein and lipid of soft body in abalone fed soybean meal-based diets were significantly affected by dietary FSTV level (P<0.05). The results of this study indicate that FSTV can be used as a partial substitute protein source for fish meal or soybean meal in the formulated diet for juvenile abalone.

• The Journal of Fisheries Business Administration
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• v.44 no.3
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• pp.15-28
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• 2013

Abalone aquaculture has developed very rapidly in Korea. Until the mid 1990s it has annually produced about 100 tons. Since then the yield has increased to about 9,000 tons in 2012. The amount accounts for 20% of the global abalone yield. About 86% of produced abalone is consumed domestically and the rest is exported. 100 tons for export seemed as an unattainable goal back in 2003. However, the export rose up to 1,333 tons in 2012. Despite its rapid growth, Korean abalone industry is faced with some problems. The first is the slowdown of yield increase rates. Abalone production increased by 50~60% until the mid 2000. However, the rate continued to drop to below 10%. Reasons behind the slow increase are deteriorating aquaculture grounds and worsening market problems. Constant aquaculture aggravated productivity and overcrowded facilities at a limited space made matters worse. Moreover, abalone export has stalled and so did domestic consumption. In the meantime, rising mortality of young abalone has lowered productivity at abalone breeding places. The mortality rates of abalone remained below 5% in the early 2000s but rose to 30~40% these days. This translates into rising abalone prices. The market problems imply stagnant or shrinking export as well as domestic consumption. The export increase rates took a nosedive from 200 to below 50 between the early 2000s and the late 2000s. Moreover, the increase rates of domestic consumption have become remarkably sluggish. According to, it stood at 50~60% in the mid 2000s but continued to decrease after 2008. These problems, in turn, affected the size of abalone. The usual abalone size for market was 10~12 shells per kg, but recently the size became smaller and smaller to 15~16 shells per kg. The change of size implies shift in consumption patterns: Consumers not only eat live abalone but also they cook soup with it. The size of abalone for uncooked dish is usually very big, like 10~12 shells per kg. In contrast, smaller abalone, such as 20~25 shells per kg, are used for making soup. Increasing use of smaller abalone leads to lower income of abalone aquaculture households. This is partly because that the size determines the price and the price gap between big abalones and smaller ones is extreme in Korea. For the sustainable growth of Korean abalone industry, we need to come up with strategies. First, a reasonable production system needs to be in place, especially for better management of abalone aquaculture grounds. Management of abalone licenses is also necessary because local governments issue relevant licenses as well as supervising abalone grounds. Second, abalone export destination need to be diversified. Japan, the major importer of Korean abalone, takes up a lion's share of export, at 95%. Third, new consumption style of abalone needs to be developed. Abalone used to be consumed as 'raw type' or Sashimi in Korea. This sole type of consumption hampers the growth of abalone market. Moreover, more strategies are needed to encourage and distribute home cooking of abalone rather than eating-out at restaurants. Last but not least, distribution system should be improved for better delivery of live abalone.

• Journal of Life Science
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• v.24 no.7
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• pp.737-742
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• 2014

The objective of this study was to investigate the fatty acid composition of raw and dried abalone (Haliotis discus hannai) and to determine the effect of abalone extracts on cytotoxic activity and anti-oxidant properties. Dried abalone was extracted with acetone/methylene chloride (A+M) and methanol (MeOH), and the extracts were fractionated using n-hexane, 85% aq. methanol (MeOH), butanol (BuOH), and water. Cytotoxic activity against HT-29 cancer cell lines was determined using the 3-(4,5-dimethylthiazol)-2,5-diphenyltetrazolium bromide (MTT) assay. Antioxidant activity was measured using a fluorescence sensitive dye, 2'-7' dichlorofluorescein-diacetate (DCFH-DA). The fatty acid composition of dried abalone was higher (22:6n-3) than that of raw abalone, and it had a lower percentage of 20:4n-6 than raw abalone. Analysis of cell viability showed that the crude extract treatments and fractions were cytotoxic, suppressing the growth of HT-29 cancer cell lines (p<0.05). The A+M extract showed a higher cytotoxic effect on the growth of HT-29 cells compared to the MeOH extract. Among the fractions, the 85% aq. MeOH fraction showed the strongest cytotoxicity against the growth of HT-29 cells. The highest activity in terms of scavenging reactive oxygen species (ROS) was likewise obtained with the use of 85% aq. MeOH. Our results suggest that the 85% aq. MeOH fraction has a potent inhibitory effect on the proliferation of human cancer cells.

• Fisheries and Aquatic Sciences
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• v.13 no.3
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• pp.216-223
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• 2010

Abalone (Haliotis discus hannai), mostly distributed and maricultured in southwestern coastal areas of South Korea, is recognized as an economically important species in the fishery industry. Abalone intestines are one of the by-products of abalone processing. To investigate abalone intestines as bioactive substances, abalone intestine gastrointestinal digests (AIGIDs) of various molecular weights (MWs) were prepared using in vitro gastrointestinal digestion and an ultrafiltration system, and tested for inhibitory effects against reactive oxygen species (ROS) and oxidative stress in macrophage cells treated with hydrogen peroxide ($H_2O_2$). In our results, among AIGIDs, AIGID-III (MW=5-10 kDa) showed potent inhibitory activities for lipid peroxidation and free radicals. Additionally, the results clearly indicated that AIGID-III treatment could prevent cytotoxic damage of macrophages by $H_2O_2$-induced oxidative stress due to its potent scavenging ability against cellular ROS. These results suggest that AIGIDs may have protective and therapeutic potential for oxidative stress syndromes and immune diseases through ROS inhibition in macrophage cells.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.18 no.3
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• pp.227-234
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• 1985

The present study was carried out for making clear the organic acids composition of some shellfishes and their boiled-dried products. Three species of shellfish such as top shell, hard clam and abalone were chosen as the experimental samples and analysed for their nonvolatile organic acids composition by gas liquid chromatography (GLC). Eight kinds of nonvolatile organic acid were identified in raw and boiled-dried top shell, major ones were succinic, malic and pyroglutamic acid. Out of nine kinds of nonvolatile acid was determined in raw and boiled-dried of hard clam, abundant ones were succinic, lactic and malic acid, And seven kinds of nonvolatile organic acid were detected in boiled-dried abalone while eight kinds in raw sample, abundant ones were succinic, lactic and pyroglutamic acid, respectively. In all samples, the total amount of nonvolatile organic acid was the most abundant in hard clam while the least in abalone, and the content of succinic acid was appeared as the most abundant one. In dried samples, the total amount of the nonvolatile organic acid was determined to be about half-decrease after the boiled-dried treatment of the raw samples, of which abalone showed the highest decreasing을 rate whereas hard clam was the lowest. In general, the decreasing rate of each acid was the higher in fumaric, malic and citric acid than in maleic, oxalic and succinic acid.

• Applied Biological Chemistry
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• v.24 no.2
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• pp.126-131
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• 1981

General composition, amines, and flesh tissue of boiled-dryed abalone and sea cucumber were compared with those of the freeze-dried abalone and sea cucumber. No significant differences were found in the general composition between the boiled-dried and freeze-dried, but the slight amount of soup flowed out from the boiled-dried. A specific feature is that 28.24% of ash was found in the boild-dried sea cucumber and 33.99% of ash in the freeze dried one in order of Na, K, Mg, Ca. Such contents of ash are considered to be due to salt and soft bone of samples. In the changes of amines in abalone and sea cucumber, trimethylamine oxide (TMAO) showed no great difference between raw samples and the dried ones, but showed the decrease of 43% to 54% in the boiled-dried ones, compared with raw ones. Trimethylamine (TMA) was richer in the boiled-dried than in the dried. Dimethylamine (DMA) which has tendency of causing cancer in the human body showed 14 times of content in the freeze boiled-dried abalone, 18.5 times in the boiled-dried sea cu cumber and also showed 4.7 to 6.7 times of increase in the freeze dried, respectively compared with raw ones. The muscular change of abalone was not found in at freeze dried samples, but a considerable change in sea cucumber.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.6
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• pp.773-779
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• 2009

The physicochemical characteristics of abalone meat aged in Kochujang at $20^{\circ}C$ were studied. Moisture contents of Kochujang, which contained raw, roasted, and steamed abalone, increased to 14.9, 10.7, and 7.8%, respectively, compared to control at day 1. The moisture contents of all products were equilibrated at 53.5% approximately after 2 weeks. Hunter's L, a, and b values increased in all products. Total microbial counts were 5.74, 5.70, and 5.83 log CFU/g in the products and increased to 0.28, 0.30, 0.11 log CFU/g, respectively, after 28 days storage at $20^{\circ}C$. After 8 days, the pH in the steamed abalone meat decreased gradually from 5.48 to 5.16 and the titratable acidity was the highest at day 14. Volatile base nitrogens of raw, roast, and steamed abalone were 1.4, 0.9, and 2.7 mg%, but the values in the Kochujang products were 14.0, 13.8, and 11.6 mg% at day 1, and 15.5, 13.3 and 11.3 mg% at day 8, respectively. Quality of the product prepared with steamed abalone was the most acceptable by sensory evaluation.

• Journal of the East Asian Society of Dietary Life
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• v.1 no.3
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• pp.259-276
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• 1991

The review of side dishes, oereal dishes and seasonings of the banquet on the 24th year of King Kojong in Chosun Dynasty were summarized as follows: 1. Ten kinds of soups(=Tang), that is Yyolguja Tang$.$Guja Tang$.$Keumjung Tang$.$Whanja Tang$.$Jap Tang$.$Gol Tang$.$Seunggiwa Tang$.$Jeopo Tang$.$Haesam Tang$.$Yang Tang were served. The most frequently served soup among them was Yyolguja Tang. 2. Various kinds of dried meat/fish were piled up most highly among dishes. Sliced beef and minced beef among dried meats, white cud$.$yellow cud$.$flatfish$.$skate$.$shark$.$octopus$.$dried abalone$.$cuttle fish$.$dried scallop were piled up together. 3. Sliced of boiled beef/pork and gelatined knuckles were assorted. Boiled meat which was made of beef, pork, lamb, liver, stomach, brisket and plat flank of caw was chiefly used for boiled beef, hams for boiled pork, mediumsized lamb for boiled lamb. And the legs and stomach of caw, old chicken, mullet were used for gelatined knuckle. 4. Three kinds of pan-frying dishes that was stomach and liver of caw, and mullet were usually piled up, If one kind in one dish, sea cucumber and mullet were used respectively. 5. Boiled abalone was dried abalone with soaked, sliced and boiled down in soysauce. 6. Roasted dish was usually made of assorted food stuffs. Sometimes chicken an pheasant was used for roasted dish. 7. Steamed dish was like this : assorted beef, fresh abalone, sea cucumber, mullet, young pork, chicken, dried abalone. 8. Raw dish was made of intestine of caw, fresh abalone and mullet. 9. Poached egg was serving decorated with red pepper, pine-nut and green onion. 10. Seasoned green-been-jelly was served only one time. 11. Radish kimchi was served only one time. 12. Chief foods were nuddle and stuffed bun. 13. Served seasings were honey, mustard, soysauce with vinegar, salt. Review from banquet menu, 34 kinds of side dishes were served : 10 kinds of soup, dried fish/meat, boiled beef, boiled pork, gelatined knuckle, 5 kinds of panfrying, boiled-down-abalone in soysauce, 3 kinds of roast, 5 kinds of steamed, 3 kinds of raw dishes, pouched egg, green-bean-jelly, kimchi. 4 kinds of chief foods were served : nuddle, dry nuddle, 2 kinds of dumping.