• Journal of Food Hygiene and Safety
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• v.6 no.3
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• pp.157-163
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• 1991

Salted sea mustard (Undaria pinnatifida) was irradiated (0, 2,4 kGy) and stored for 6 months at $10{\pm}1^{\circ}C\;and\;30{\pm}2^{\circ}C$, respectively. Quality deterioration of stored salted sea mustard was observed to closely relate with the growth of halophilic bacteria and yeast. Gamma irradiation with 2 to 4 kGy doses reduced initial microbial loads of salted sea mustard by 1 to 2 log orders, but had little influence on the propagation during storage. Organoleptic characteristics of the sample showed no signifiant difference between nonirradiated control and irradiated samples during storage. Thus, gamma irradiation was little effective for improving the microbiological and organoleptic qualities of salted sea mustard associated with its storage stability.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.5
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• pp.606-612
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• 2006

Obtaining powder form of seaweed is essential for the use of seaweed as a food additive. The deterioration of seaweed caused by high temperatures during homogenization and powder processing is a serious problem and limits the use of seaweed as a food or pharmaceutical ingredient. Furthermore, many powder particles are not fluidized very well because of the interaction between particles. In order to solve this problem, sea tangle was hydrolyzed to a level of single cell detritus (SCD) by Vibrio sp., isolated from Batillus cornutus. with strong hydrolytic activity. The crude protein and amino acid contents of sea tangle SCD were higher than those of the powder, whereas the reverse was true for ash content. Sea tangle powder contained more mineral than its SCD, whereas total amino acid content was 5 times more in SCD than in power. The anticancer activities of sea tangle SCD and powder were 31.20 and 29.07%, respectively, with no significant difference (p<0.05), but about 15% higher than that of the control. The ACE inhibitory activity of the sea tangle powder, 39.31%, was higher than the 26.07% of the SCD. The antithrombin activity of the sea tangle powder, 55.3 seconds, was higher than the 34.5 seconds of the SCD. Moreover, there was no antioxidative and ischemic activities in both tile sea tangle powder and SCD.

• Food Science and Industry
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• v.43 no.3
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• pp.14-21
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• 2010

• Food Science and Industry
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• v.43 no.1
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• pp.64-69
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• 2010

• Korean Journal of Fisheries and Aquatic Sciences
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• v.4 no.1
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• pp.22-30
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• 1971

Sea mussel Mytilus edulis, world-widely distributed, is a sort of popular food in Korea. The demands of high quality and mass production are not being satisfied since it is usually sun dried. A rapid dehydration and the treatment of food additives to improve the quality of the product seems to be required. In this paper, the effect of antioxidants and EDTA treatment was studied when sea mussel was pressed and hot-air dehydrated for 10 hours at 45 to $52^{\circ}C$ under the air flow rate of 3 meter per second. The results are as follows: 1) Cooked and pressed sea mussel was dehydrated mere rapidly than cooked without pressing. 2) The rehydration rate of pressed and dehydrated sea mussel was higher than that of the unpressed. 3) Among six samples, BHA treated material showed the best color preservation during dehydration and storage. The treatment of Teonox-II was also effective following BHA. 4) The effects of antioxidants used during dehydration and storage were in order of BHA, Tenox-II and NDGA treatment, while EDTA was ineffective. 5) No significant difference in rehydration rate was found between those treated with antioxidants or EDTA and the untreated. 6) The amount of soluble protein was higher in the samples treated with antioxidants than in EDTA treated or untreated samples. 7) The results suggest that the treatment of BHA and pressing process produce improved product in quality which gives higher amount of soluble protein and better rehydration, color preservation and preventive effect of rancidity.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.49 no.2
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• pp.131-136
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• 2016

Marine organisms are sources of many bioactive compounds, such as essential fatty acids, essential amino acids, vitamins, and minerals, making them useful candidates for the production of safe bioactive substances. They also synthesize glutamic acid, which can be used to produce γ-aminobutyric acid (GABA), the major inhibitory neurotransmitter in the central nervous system (CNS), via fermentation with Lactobacillus brevis BJ-20. This study investigated the degree to which fermented sea tangle (FST) inhibits enzymes such as acetylcholine esterase (AChE) and prolyl endopeptidase (PEP) and affects memory of normal mice using the T-maze test. FST inhibited more than 90% of AChE at 1 mg/mL and 50% of PEP at 8 mg/mL. Oral FST (100 mg/kg) significantly improved performance of normal mice on the T-maze. Therefore, sea tangle fermented with L. brevis BJ20 effectively contributes to memory improvement and might be a useful functional food ingredient.

• The Korean Journal of Food & Health Convergence
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• v.4 no.3
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• pp.22-31
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• 2018

In this present work, the amounts of toxic elements were determined in the soft tissues of mollusks (Mytilus galloprovincialis and Rapana venosa) collected from Igneada shores of the Black Sea where suggested as Marine Protection Area (MPA). M. galloprovincialis accumulated the highest amounts of Cd in winter, while the highest amounts of Cd and Hg were detected in R. venosa in winter and autumn. The concentrations of toxic elements found in the soft tissues of mollusks varied for Cd: 0.07-0.14, Hg: 0.03-0.44 and Pb: 0.09-0.21 mg/g dry wt. The estimated levels of all non-essential metals in the present work were lower than the limits permitted by European Community Regulation (EU) and the Turkish Food Codex (TFC). The estimated weekly intakes (EWI) and daily intakes (EDI) of all the through consumption of these seafood by Turkish people in the Igneada coasts of the Black Sea were quite below the permissible tolerable weekly/daily intakes for 70 kg person (PTWI / PTDI) set by FAO/WHO. As results, it can be concluded that no hazard effects on people health would be raised at present from the consumption of these mollusks' species.

• Food Engineering Progress
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• v.21 no.2
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• pp.180-186
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• 2017

Salt, as food, is the most essential element for human survival due to its significant physiological functions. Here, we report the simultaneous detection of Pb and Cd in sea salt by square wave anodic stripping voltammetry (SWASV). Stripping voltammetric measurements were conducted using a manufactured rotating disk electrode system (MRDES). The detection limit was $3.6{\pm}0.18{\mu}gL^{-1}$ for Pb and $3.9{\pm}0.37{\mu}gL^{-1}$ Cd in NaCl solution. When the pH increased from 5.5 to 8.5, the peak currents of Pb and Cd decreased. At a pH of 8.3, the ratio of the current drop compared with that at a pH of 5.5 was 0.6 for Pb and 0.73 for Cd. The concentrations corrected by the current drop are in agreement with the concentrations obtained with ICP (inductively coupled plasma). This system demonstrates the reliable detection of heavy metals in aqueous media and, at a high $Na^+$ concentration, the successful application for the determination of Pb and Cd in sea salts.

• Food Science and Preservation
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• v.15 no.2
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• pp.214-218
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• 2008

In order to improve the quality of kochujang, sea tangle was added to deep sea water kochujang and their effects on component analysis and sensory evaluation were investigated for 90 days of fermentation. Crude protein, crude lipid and carbohydrate of deep sea water kochujang was higher than general kochujang. The content of potassium among the mineral in deep sea water kochujang was also presented higher than the general kochujang. Total amino acid contents were 16,608.8 ng/mg in deep sea water kochujang and 14,943.2 ng/mg in general kochujang. Content of oleic acid had the highest value at deep sea water kochujang. Sensory evaluation of showed that deep sea water kochujang were more aceeptable than general kochujang in the taste and overall acceptability.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.1
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• pp.164-169
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• 1994

$Ca^{++}$ content and histochemical changes during processing Mooks prepared with sea mustard (Undaria pinnatifida) and sea tangle (Laminaria japonica) were studied. $Ca^{++}$ content of sea mustard Mook during gelation in $CaCl_2$ solution was not only increased fast, but also decreased fast during soaking in distilled water as comparing with that of sea tangle Mook. Both solubilization of the seaweeds by 1 % $K_2HPO_4$ and filtration of solubilized seaweed were decreased the extruding amount of $Ca^{++}$ from Mooks during soaking. The cell walls in sea mustard were likely irregular and ling, but those in sea tangle were regular and round shape. alginic acid was mainly occurred around cell walls. The alginic acid was gradually solubilized depending on heating and alkali treatment. Thus, the fillament cells in sea tangle were cut finely during processing Mook, while those in sea mustard were remained tolerably.