• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.34 no.3
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• pp.346-351
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• 1998

The purpose of this study is analyzing the performance of sea water cooling system under various refrigerant pipe length. In sea water cooling system, the increase of refrigerant pipe length cause increases of pressure drops. These pressure drops cause fresh gas in liquid pipe and increase specific volume in gas pipe outlet, so sea water cooling system capacity is decreased by decrease of refrigerant mass flow rate. Sea water cooling system capacity in refrigerant pipe length 70m is decreased more than 30% when compared with pipe length 10m and the decrease of the coefficient of performance is nearly 20%.

• The Korean Journal of Malacology
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• v.32 no.3
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• pp.165-174
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• 2016

Feeding behaviour of the manila clam Ruditapes philippinarum was qualitatively and quantitatively characterized by comparing the contents composition in digestive tract of the clam and the phytoplankton community in surface sea water in Gomso Bay, west coast of Korea. The contents of digestive tract comprised diatoms (71.5%), dinoflagellates (13.1%), nannoplankton (6.6%), and detritus including mesozooplankton. The abundance of food organisms in digestive tract of the clam was high in winter and spring, while low in summer and autumn. But The biomass of phytoplankton in surface sea water revealed the highest value in autumn. Also, the larger the clam size increases the abundance of food organisms in digestive tract. The dominant species in digestive tract were Paralia sulcata and Navicula arenaria such as benthic diatoms and dinoflagellate cysts, whereas the dominant species in surface sea water were Chaetoceros, Skeletonema, Asterionellopsis such as pelagic diatoms in genus, cryptomonads, and P. sulcata. Analyses of digestive tract revealed that benthic diatoms especially represent an important constituent of food organisms in the malina clam and different of phytoplankton size and morphology explain preference for food selectivity.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.51 no.3
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• pp.213-220
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• 2018

This study was conducted to investigate changes in the quality of Gochujang following the addition of sea tangle Saccharina japonica powder fermented by lactic acid bacteria (FSP). Gochujang was prepared with or without FSP and fermented at $16^{\circ}C$ for 24 weeks, as detailed in a previous study. No significant physicochemical changes in moisture, crude protein content, pH, salinity and amino nitrogen content were observed among the varieties of Gochujangs evaluated (Commercial Gochujang, Gallic-Gochujang and FSP-Gochujang). In addition, we detected no significant differences in microbiological profiles. However, following addition of FSP to Gochujang, the color was affected and antioxidant properties were enhanced. The DPPH radical scavenging activity of FSP-Gochujang increased by 58.8% and 24.8% compared with Commercial Gochujang and Gallic-Gochujang, respectively. Furthermore, analysis of the free amino acid content revealed higher levels of ${\gamma}$-Aminobutyric acid (100.9 mg/100 g), a biofunctional ingredient, in FSP-Gochujang. Thus, these results suggest the potential for development of a traditional Korean fermented food with enhanced antioxidant activity and ${\gamma}$-Aminobutyric acid content using FSP.

• 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 fish pathology
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• v.21 no.1
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• pp.13-20
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• 2008

This study evaluates the pathogenicity in striped beakperch, Oplegnathus fasciatus infected with red sea bream iridovirus (RSIV) at different water temperature (17°C, 20°C, 25°C and 27°C). When the fish group was infected with RSIV at 17°C and 20°C, cumulative mortality did not show any significant difference with control group. In contrast, the case at 25°C and 27°C, cumulative mortality reached more than 80%. However, RSIV was detected from all of the fish in each temperature. To confirm a relationship between temperature change and heat shock protein (HSP), partial HSP70 cDNA was isolated from striped beakperch.

• Safe Food
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• v.4 no.4
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• pp.8-13
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• 2009

• Journal of Fisheries and Marine Sciences Education
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• v.25 no.6
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• pp.1408-1418
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• 2013

To investigate the quality properties of functional anchovy fish sauce added with raw sea tangle, 2%, 5%, and 10% (w/w) of sea tangle was added to 25% (w/w) salted anchovy and then fermented at $20^{\circ}C$. During fermentation period, the amino nitrogen contents were increased at all groups and the highest contents were at 450 days of fermentation with $11.99{\pm}0.08$, $12.51{\pm}0.08$, and $11.95{\pm}0.08mg/mL$ at 2%, 5%, and 10% addition of raw sea tangle, respectively. After later, the contents were keeping at a similar level. VBN contents were continuously increased until 270 days of fermentation with $208.10{\pm}3.50$, $210.00{\pm}4.10$, $215.15{\pm}1.50mg/100ml$ at 2%, 5%, 10% addition of raw sea tangle, respectively. Alginic acid recovery was gradually increased in fermentation duration, showed the highest concentration at 540 days of fermentation with 67.00, 67.25, 67.90% at 2%, 5% and 10% addition of raw sea tangle, respectively. Dietary fiber recovery was rapidly increased at the beginning of fermentation and then decreased slowly as the fermentation is progressed. The highest recovery was at 30 days with 18.7, 18.6, and 17.9%, and the lowest was at 360 days with 8.7 and 11.1% at 2 and 10% addition of raw sea tangle, respectively, and 450 days with 11.4% at 5% sea tangle. The lowest fucoidan contents were exhibited at 30 days of fermentation with 0.07% at both of 2% and 5% addition, and 90 days with 0.10% at 10% addtion of sea tangle. The highest fucoidan contents were 270 days showing 0.24, 0.25, and 0.23% at 2, 5, and 10% addition, respectively. All groups adding different sea tangle concentration were not significantly different at all properties. However, the newly developed products were sufficient to the standard guideline of Korea Food Drug Adminstration. The best processing process of functional anchovy fish sauce in addition with raw sea tangle is 2% addition of raw sea tangle and fermented more than 450 days. The results obtained in this study indicated that the fish sauce added with sea tangle is superior in taste, functions to traditional fish sauce and could be competitive fishery fermented food.

• Food Science and Biotechnology
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• v.17 no.5
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• pp.976-982
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• 2008

The 10 species of marine green algae was collected from Jejudo(Island) in Korea. Methanolic and aqueous extracts were prepared and screened for inhibition activities against tumor cell growth. Of the tested samples, the sea staghorn (Codium fragile) aqueous extract (CFAE) showed the highest activity on CT-26 cell growth. Therefore, CFAE was selected for further experiments and the possibility to induce apoptosis by the CFAE was investigated. Flow cytometric analysis revealed that it dose-dependently increased apoptotic cells with hypodiploid DNA contents in CT-26 cell line. These results indicated that CFAE can suppress the growth of CT-26 cells through apoptosis. The CFAE decreased the protein expression of anti-apoptotic Bcl-xL and led to the activation of caspase-3 and -7. A crude polysaccharide was separated from CFAE and it mainly constituted with 61.2% galactose and 30.5% arabinose as analyzed by high performance liquid chromatography (HPLC).

• Korean Journal of Fisheries and Aquatic Sciences
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• v.8 no.4
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• pp.213-216
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• 1975

Yellow sea bream contains comparatively larger amount of fat among white muscle fishes, so that rancidity might easily occur during drying and storage. For the purpose of the protection of rancidity, the effect of some antioxidants was studied when yellow sea bream was sun-dried after dipping in the solutions and packed in PVC film$0.3mm\times12cm\times30cm $ for storage at room temperature. The inhibitory effect of additives was in order of Tenox-II, BHA, Sustane and NDGA, while EDTA, potassium sorbate, CTC and $\alpha-naphthylamine$ were ineffective. The results suggest that the treatment of $0.1\%$ Tenox-II solution and packing in PVC film is better condition to improve the quality of product and during drying and storage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.15 no.3
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• pp.207-212
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• 1986

Heavy metal contents and residues level of organochlorine pesticides were analyzed for commercial salted and fermented sea-food which bought from pusan area. Heavy metal contents ranged from 0.11 to 0.46 ppm of mercury, trace to 1.1 ppm of lead, 0.01 to 0.34 ppm of cadmium, 0.4 to 5.98 ppm of cupper, 0.16 to 4.5 ppm of zinc, trace to 0.49 ppm of manganese and trace to 1.35 ppm of arsenic. Residue level of organochlorine pesticides in salted and fermented sea-foods ranged from 0.3 ppb to 1.825 ppb of total BHC Organochlorine pesticides of DDE, dieldrine, pp'-DDD and pp'-DDT were detected a small amount from Ge jeot and Myeol-Chi jeot. In conclusion. the heavy metal and levels of organochlorine pesticides residues were safety to eat the salted and fermented sea foods.