• Korean Journal of Fisheries and Aquatic Sciences
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• v.45 no.2
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• pp.104-113
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• 2012

Crab-like flavorants (CFs) were made from snow crab cooker effluent (SCCE) using response surface methodology (RSM) and reaction flavoring technology (RFT). Type A CF was made from SCCE via RSM, RFT, adding starch syrup, centrifugation, and microfiltration. Type B was made from type A by adding the food additives dimethyl sulfide, ethyl valerate and fish sauce. The stability of the CFs was evaluated in terms of the color values, sensory evaluation, and flavor profiles after storage for 90 days at three different temperatures: 10, 20, and $30^{\circ}C$. The compounds, ethanol and 3-methyl-1-butanol, were considered key components of off-flavor and a decrease in dimethyl-2-vinylpyrazine affected the occurrence of off-flavor. It may be a microbial metabolite arising from contamination and lab-scale micro-filtration. At the lowest temperature ($10^{\circ}C$), the decrease in volatile compounds, such as pyrazines, was not as dramatic as at $20^{\circ}C$ and $30^{\circ}C$ and alcohol formation was prevented or delayed. Therefore, it is necessary to store CFs at < $10^{\circ}C$ with suitable sterilization to preserve volatile flavor compounds and prevent off-flavor from occurring.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.1
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• pp.128-134
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• 2014

To develop a crab-like flavorant from snow crab cooker effluent (SCCE, $20^{\circ}Brix$), optimal reaction conditions were determined using response surface methodology (RSM) combined with reaction flavoring technology (RFT). Using five variables (proline, glycine, arginine, methionine, fructose), RSM based on a five-level central composite design was applied to evaluate sensory acceptance (odor, taste, and overall acceptance) as dependent variables. A model equation obtained from RSM showed 0.88 of R-square for odor, 0.90 for taste, and 0.95 for overall acceptance with 0.07 lack of fit in overall acceptance (P<0.05). Odor score (predicted value) was 7.21 in the saddle point. Optimal flavoring conditions for making a crab-like flavorant were as follows: addition of 0.29 g of proline, 0.63 g of glycine, 0.61 g of arginine, 0.02 g of methionine, and 1.07 g% (w/v) of fructose into SCCE with RFT (90 min at $130^{\circ}C$). Odor score obtained under optimal conditions was 7.56, which was higher than the predicted value.

• Journal of Aquaculture
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• v.13 no.3
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• pp.245-251
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• 2000

Carapace width (CW) of main size class of the snow crab was 70~90 mm for females and 80~100 mm for males. The CW holds a stronger relation with body weight than that of carapace length (CL). The number of eggs attached to the pleopods was in the range of 35,000 and 114,000 eggs in crabs with 65 and 88 mm CW, respectively). The logistic maturity curve on morphometric measurements and gonad examination, defined by the presence of egg brooding in wide abdomen of the female and spermatophores inside the vasa deferentia of the male indicated that 50 % of crabs attained gonadal maturity at 54.2 mm and 58.8 mm CW for females and males, respectively. In the relationship between CW and body weight, a sharp break at 53~55 mm CW indicates that morphological changes associated with maturity have occurred.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.42 no.4
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• pp.380-386
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• 2009

Molting and growth of the snow crab, Chionoecetes opilio was investigated using samples captured in the East Sea from July 2002 to June 2004. Individuals over 40 mm carapace width (CW) molted once a year from July to October. Annual molt stage of C. opilio can be divided into four stages; premolt stage, molting stage, postmolt stage and intennolt stage. The relationship between CW and chela height (CH) can be expressed as Y=-82lnCW+73.1129lnCH+166. They were separated into two groups based on the equation, that is, one group having a negative value (below 70 mm in CW) and other group having a positive value (over 130 mm in CW). Carapace width at 50% terminal molt ($CW_{50%}$) of males was estimated to be 105 mm. The Gompertz growth equation estimated from a non-linear method was $CW=118.99e^{-6.296e^{-0.3062t}}$ for females and $CW=156368e^{-6.6619e^{-0.2626t}}$ for males.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.48 no.3
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• pp.284-292
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• 2015

We explored preprocessing-mediated quality changes in red snow crab fish sauce. A control (C) group and groups treated with autolysis (A), boiling (B), enzymatic hydrolysis (E), and addition of Aspergillus oryzae (K) were formed. The titratable acidity of the K group increased with storage time, whereas that of groups C, A, B, and E decreased. The total and amino nitrogen contents initially increased on storage of all samples, but decreased in later periods. The total plate count (TPC) of the K group was initially 5.26 log CFU/mL and increased to 7.28 log CFU/mL at 3 months of storage. The TPCs of the C, A, B, and E groups were initially <5.00 log CFU/mL and decreased with storage. The lactic acid bacteria count of the K group was initially 4.80 log CFU/mL and increased until month 5 to approximately 6.06 log CFU/mL. The K group scored higher in terms of sensory attributes than the other groups and maintained marketable scores for all relevant properties (color, flavor, off-odor, and overall acceptance). Furthermore, the free amino acid content of the K group was the highest among all groups at approximately 3,000 mg per 100 g. These results suggest that K treatment may be beneficial in the preparation of fermented fish sauce.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.41 no.2
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• pp.119-124
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• 2008

Reproductive ecology of the snow crab Chionoecetes opilio was investigated in terms of the reproductive organs, abdominal flap, fecundity, and maturity. Specimens were collected with gill nets and trawls from June 2002 to May 2003 in the eastern waters of Korea. The female and male C. opilio are distinguished only by the shape of the abdominal flap, which is triangular in males and circular in females. The gonads of female and male crabs are generally X-shaped. The male gonad is white, while the female gonad appears milk-white after spawning and then turns from light orange to dark orange with maturation. The female gonads matured from June, and mature and immature groups could be distinguished from December to February or March. Brooding eggs changed from bright orange to dark brown with formation of the compound eye immediately before hatching. Accordingly, the main spawning season is February and March. The minimum maturity carapace width of female crabs was 61.1 mm, and the mean fecundity is about 108,300 eggs.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.44 no.2
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• pp.99-103
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• 2011

This study was performed to determine the optimal hydrolysis conditions for the production of a flavoring from the precipitation of snow crab cooker effluent (PSCCE) with commercial proteases. Based on cost-per-enzyme activity and sensory evaluations, Flavourzyme$^{(R)}$ 500 MG plus Protamex$^{(R)}$ (1:1 ratio, w/w) were selected as suitable enzymes. Three independent variables consisting of the substrate concentration (S), enzyme-to-substrate ratio (E/S), and hydrolysis time (T) were examined using response surface methodology (RSM). A model equation obtained from RSM was used to predict the degree of hydrolysis (DH) as follows: % DH = 52.285 - 6.371[S] + 5.469[E/S] + 7.599[T] - $5.818[S]^2$ - $5.633[E/S]^2$ - $6.528[T]^2$ - 3.265[E/S][S] - 5.415[T][S] + 4.315[T][E/S]. From the ridge analysis, the conditions favoring the highest degree of hydrolysis were pH 7.45, $55^{\circ}C$, a S of 21.82%, an E/S of 0.50%, and a T of 3.74 h.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.53 no.6
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• pp.925-933
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• 2020

This study is aimed to compare stock assessment models which are effective in assessing red snow crab Chinonoecetes japonicus resources and to select and apply an effective stock assessment model in the future. In order to select an effective stock assessment model, a process-error model, observation-error model, and a Bayesian state-space model were estimated. Analytical results show that the least error is observed between the estimated CPUE (catch per unit effort) and the observed CPUE when using the Bayesian state-space model. For the Bayesian state-space model, the 95% credible interval(CI) ranges for the maximum sustainable yield (MSY), carrying capacity (K), catchability coefficient (q), and intrinsic growth (r) are estimated to be 10,420-47,200 tons, 185,200-444,800 tons, 3.81E-06-9.02E-06, and 0.14-0.66, respectively. The results show that the Bayesian state-space model was most reliable among models.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.56 no.2
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• pp.221-227
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• 2023

The vertical distribution of snow crab Chionoecetes spp. larvae in the East Sea were investigated in April 2021 using the Multiple Opening/Closing Net and Environmental Sensing System (MOCNESS). The water temperature ranged from 0.86 to 17.2℃, and salinity from 34.0 to 34.7 psu. Zoea I and II occurred range from 29 to 1,982 inds.10³ m^-3 at 10 stations, and range from 4 to 11 inds.10³ m^-3 at 3 stations, separately. Therefore, Zoea I occurred in wider area and higher density than Zoea II at all stations. In the vertical distribution of larvae, all zoeal stages were mainly distributed in the 30-40 m strata, and the larvae showed nocturnal vertical migration similar to that of most zooplankton. Zoea I appeared in the range from 13.7 to 15.8℃ and occurred at the highest density of 1982 inds.10³ m^-3 at 14℃. And Zoea II appeared range from 13.4 to 14.5℃ and occurred in the highest density of 11 inds.10³ m^-3 at 13.4℃. In conclusion, the early larval stage (zoea I) occurred at a higher range of sea surface temperature than later larval stage (zoea II).

• Korean Journal of Fisheries and Aquatic Sciences
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• v.48 no.5
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• pp.644-654
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• 2015

This study investigated changes in the quality of fermented red snow crab Chionoecetes japonicus sauce with or without Aspergillus kawachii koji and added salt. Samples were divided into four groups depending on whether koji was added and the amount of salt: RC15, 15% added salt, no koji; RC20, 20% added salt, no koji; RK15, 15% salt plus 10% koji; and RK20, 20% salt plus 10% koji. The samples were fermented at 20±2℃ for 4 months. During the fermentation period, the moisture contents of the four types of sauce decreased while the crude ash and protein contents increased. The pH of the RK groups decreased and was lower than in the RC groups. The acidity of the RK groups increased and was higher than in the RC groups. Both the total nitrogen (TN) and amino nitrogen (AN) levels increased continuously and were higher in the RK groups than in the RC groups. The volatile basic nitrogen (VBN) content increased rapidly and was higher in the RC groups than in the RK groups. The color did not differ significantly among the four groups. The viable cell counts in the four groups increased and no coliforms were detected. The total free amino acid and glutamic acid contents were highest in the RK15 group and the main amino acids in RK15 were aspartic acid, glutamic acid, alanine, leucine, phenylalanine, and lysine. Overall acceptance was significantly higher for the RK groups than the RC groups and RK15 ranked highest among the four sauces. These results suggest that Aspergillus kawachii koji is beneficial for processing fish sauce made using red snow crab.