• 한국식품저장유통학회지
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• 제17권4호
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• pp.444-450
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• 2010

We investigated the quality of Dombaeki (shark meat) treated without salting (NS), with salting (S), air-packed (A), and vacuum-packed (V), during storage at $4^{\circ}C$ and $-18^{\circ}C$. We explored water holding capacity, elasticity, total bacterial counts, pH, titratable acidity level, volatile basic nitrogen (VBN) value, and drip loss. Water holding capacity and elasticity values were better when salting and vacuum-packaging were employed than when samples were not salted and were packaged in air. The total bacterial counts in SV meat were significantly lower than in other samples. The pH of all samples increased slowly during storage, and the pH values of NSA samples were significantly higher than the pH values of other samples. The VBN level and drip loss of SV meat were the lowest of all samples during storage. The results show that salted vacuum-packed meat was of better quality than that stored without salting, and air-packed, regardless of storage temperature.

• 생명과학회지
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• 제6권4호
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• pp.286-292
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• 1996

Angiogenesis is a fundamental process by which new blood vessels are formed. It is essential in embryo development, and wound healing. Furthermore, malignant tumor growth and metastasis are also angiogenesis-dependent. In the catilage tissue, normal angiogenesis process is suppressed. In fact, it was reported that angiogenesis-inhibitory substances were isolated from the extracts of cow and shark catilage tissue. In order to isolate genes involved in the regulation of angiogenesis from a catilage fish, we constructed a shark cDNA library from Scylliohinus torazame. We then screened the library using hyman tissue inhibitor of matrix metalloproteinase-1 (TIMP-1) gene as a probe. Among the 4 X 10$^{4}$ plaques screened, we isolated 2 positive clones (T-1, T-2). Restriction enzyme analysis revealed that the T-1 clone contains 0.8 kb cDNA insert, and the T-2 clone contains 1.2 kb and 2.2 kb inserts, respectively. Further DNA sequence analysis shows that the DNA sequence of the T-1 clone is 53% homologous to that of the human TIMP-1 gene.

• 한국수산과학회지
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• 제52권6호
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• pp.696-701
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• 2019

Five specimens (839 - 1280 mm TL, Total length) of the dusky shark Carcharhinus obscurus, belonging to the family Carcharhinidae, were collected from the waters off Jejudo Island, Sinan, Namhae, Busan and Gangneung, Korea, during 2010-2019. Carcharhinus obscurus was similar to Carcharhinus brachyurus but was distinguished by the interdorsal ridge (present in C. obscurus vs. absent in C. brachyurus) and the shape of upper jaw teeth (broad in C. obscurus vs. narrow in C. brachyurus). In addition, 479 base-pair sequences in the mitochondrial DNA cytochrome c oxidase subunit I (COI) of our two specimens corresponded to those of C. obscurus (genetic distance, 0.000-0.003), but clearly distinguished from those of the Korean C. brachyurus (genetic distance, 0.03). We adopted the Korean name "Heuk-sang-eo" for Carcharhinus obscurus, after Kim and Ryu (2017).

• Food Science and Biotechnology
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• 제14권5호
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• pp.651-655
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• 2005

Enzymatic hydrolysis of shark (Squatina oculata) cartilage (SC) was optimized by response surface methodology (RSM) for chondroitin sulfate (CS) preparation. Among 11 commercial proteases, Maxazyme NNP showed highest productivity (CS yield per enzyme cost) of CS. Optimal hydrolysis conditions determined by RSM were 1.63% and 2.87 hr for enzyme concentration and hydrolysis time ($r^2\;=\;0.9527$, p<0.0l), respectively and highest yield of hydrolysate under the conditions was 42.3%. The yield ($43.1{\pm}2.1%$) and CS content ($24.8{\pm}0.1%$) of hydrolysate at optimal condition verified statistical optimization of SC enzymatic hydrolysis was valid.

• 한국수산과학회지
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• 제43권3호
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• pp.254-261
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• 2010

The feeding habits of six shark species, Scyliorhinus torazame, Mustelus manazo, Squalus megalops, Isurus oxyrinchus, Alopias pelagicus, and Carcharhinus plumbeus were studied using the stomach contents of 463 specimens collected between January and February 2007 in the southern sea of Korea. They consumed different prey items. S. torazame preyed mainly crustaceans, and M. manazo on crustaceans and fishes. S. megalops, I. oxyrinchus, A. pelagicus, and C. plumbeus consumed predominately fishes. Non-metric multi-dimensional scaling (NMDS) ordination plots emphasized that dietary similarities separated thesix shark species into three trophic groups based on similarities in percentage Index of Relative Importance (%IRI): Group I (crustacean feeders), Group II (fish and crustacean feeders), and Group III (fish feeders).

• 한국수산과학회지
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• 제16권2호
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• pp.147-153
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• 1983

To check the differences of the digestive enzymes by the bait habits and the proteolytic activities of the fissile extracts from the fish, omnivorous filefish (Navodon modestus), carnivorous cat shark (Scilliorhinus tarazame) and bloodsucking hag fish (Eptatretus burgeri) were sampled for this experiment. The activity of crude alkaline protease extracted from the muscle and the internal organs of the samples was determined with casein as substrate. The activity of the proteolytic enzymes showed remarkable differences by the organs of the fish. The optimum condition of the pretenses from the muscle revealed in range of pH 7.8-8.3, at $60-65^{\circ}C$, while those of the enzymes from the internal organs were at about pH 8.2, $45-55^{\circ}C$, but those of hag fish were at about pH 6.7, $45-55^{\circ}C$. The proteolytic activity of the enzyme of alimentary canal in filefish and in hag fish was 57 and 11 times stronger than that of muscle, respectively. The crude enzyme from the alimentary canal of file fish showed the strongest proteolytic activity in samples submitted and that of cat shark was the lowest. The activity of pancreatic alkaline protease in cat shark was 50 fold higher than that of muscle alkaline protease in the fish.

• 한국환경보건학회지
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• 제41권5호
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• pp.349-357
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• 2015

Objectives: The 2007 Korea National Survey for Environmental Pollutants in the Human Body found the highest blood mercury levels nationwide among residents in Seoksan-ri, Goro-myeon, Gunwi-gun, Gyeonsangbuk-do. With the aim to reduce the blood mercury levels of residents in this region, we conducted this study to identify the association between mercury exposure levels and shark meat consumption. Methods: This survey was conducted with 118 participants in Seoksan-ri before the Chuseok festival and 113 residents were added afterwards. Information on participants was collected via questionnaires. Total mercury concentrations in biological samples were measured using a mercury analyzer with the gold-amalgam collection method. Results: To identify this, we conducted mercury exposure level analysis before and after the Chuseok festival and found that blood and urinary mercury levels after Chuseok (GM of $6.9{\mu}g/L$ in blood and $1.68{\mu}g/g$_cr in urine) were higher than those before (GM of $5.29{\mu}g/L$ in blood and $1.44{\mu}g/g$_cr in urine). This area maintains a custom of using shark meat as one of the ancestral rite foods, and the performance of such rites and shark meat consumption have been identified as main sources of mercury exposure. Other than this, smoking, dental amalgam treatment and residential period in the area also contributed to an increase in mercury exposure levels. On the other hand, recent consumption of oriental medicine and vaccination did not have a significant influence on mercury levels. Conclusion: The results were attributed to the local custom of consuming shark meat with high mercury concentrations during rituals taking place during the festival and ancestral rites. Given that the blood mercury levels in 23.2% of the residents exceeded the HBM II values recommended by the German Commission on Human Biological Monitoring, it is suggested that further appropriate actions and follow-up measures be taken to reduce the mercury exposure levels of the residents that exceeded the reference values.

• 한국수산과학회지
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• 제1권2호
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• pp.87-96
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• 1968

1967년 7월부터 12월까지 상어육의 연제품 으로서의 원료학적 고찰 및 제품가공실험 결과를 요약하면 다음과 같다. 1) 상어육은 연제품 원료로서 타 어종에 비해 비교적 많은 양의 염용성 단백질을 함유하므로 연제품 원료로서 상당히 우수한 어종이다. 2) 설취에 있어서는 빙초산 농도를 $0.05\%$ 이상하지 않는 것이 제품의 탄력을 높힐 수 있다. 3) 가능한한 원료취급을 가열전까지 저온에서 행하는 것이 탄력저하를 방지 할 수 있다. 4) Setting(Sowari)의 적당한 온도 시간은 $35\~40^{\circ}C$에서 $40\~70$분으로 하는 것이 가공시간 단축과 제품탄력을 높힐 수 있다. 5) 가열시간과 온도는 $80\~90^{\circ}C$에서 $40\~60$분 정도가 가장 양호하며 보장기간을 장기간 할려면 그 이상의 시간 온도를 요하나 제품탄력을 고려치 않으면 안된다. 6) 맛의 보강을 위해 부원료 사용시 부원료량이 다량일수록 제품은 우수하나 생산원가를 고려하여 장어 $20\%$ 강달이 $30\%$ 이내로 사용하는 것이 적당하다. 7) 보장 있어서 $0.2\%$ 솔빈산 가리를 첨가한 것은 상온에서 20일 $5^{\circ}C$에서 50일간 저장가능하며 직공포장을 한다면 더 장기간 보장할 수 있으리라 사료된다.

• 한국산학기술학회논문지
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• 제10권4호
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• pp.865-871
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• 2009

콘드로이틴황산은 상어연골로부터 알카리방법과 효소적 방법에 의해 추출하였다. 추출에 있어서 알카리의 농도, 효소인 알카라제의 농도, 온도 등에 따른 최적 추출조건을 규명하였으며 콘드로이틴 황산용 UF 막으로 막분리하여 순수한 콘드로이틴황산을 얻었다. 얻어진 콘드로이틴 황산의 분자량을 GPC로 측정하였을 때 분자량이 27만 Da 이었다.

• 한국ITS학회:학술대회논문집
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• 한국ITS학회 2008년도 제7회 추계학술대회 및 정기총회
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• pp.621-624
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• 2008