• Title, Summary, Keyword: mussel

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Evaluation of Thermal Processes for Canned Marine Products (1) Canned Boiled Sea-mussel in Brine and Canned Smoked Sea-mussel in Oil (수산물통조림의 살균조건에 관한 연구(1) 홍합 보일드 통조림 및 홍합 훈제 기름담금 통조림)

  • PARK Young-Ho
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.17 no.3
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    • pp.159-164
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    • 1984
  • The present studies were conducted to evaluate the sterilizing efficiency of the thermal processes for the canned sea-mussel products, such as canned boiled sea-mussel in brine (packed into No. 1 flat can) and canned smoked sea-mussel in oil (packed into No. 3B square can), with the purpose of deciding the adequacy of the processes. Heat penetration was tested three times with three cans at a time for each canned product. The tip of the applicator was fixed on the position a little below the geometrical center of the can. The test cans were placed in the middle layer of the basket in which the same canned products were loaded with, and the test cans were arranged to the front, the middle and the rear in the retort. The heat penetration curve of the canned boiled sea-mussel in brine showed a broken logarithmic heating curve while that of the canned smoked sea-mussel in oil showed a simple logarithmic heating curve. The calculated $F_0$ value for the canned boiled sea-mussel in brine was 25.33 and the canned smoked sea-mussel in oil was 13.84. Additionally, the nomographs represents the relationship between $F_0$ values and B values(process time including $42\%$ of come-up time) for the canned sea-mussel products were constructed.

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SUITABILITY OF SHELLFISHES FOR PROCESSING 4. Suitability of Mussel for Processing (패류의 가공적성 4. 진주담치의 가공적성)

  • LEE Eung-Ho;KIM Woo-Jun;KIM Se-Kwon;CHO Duck-Jae
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.13 no.1
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    • pp.23-26
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    • 1980
  • This study was attempted to establish the basic data for evaluating the processing suitability of the mussel, Mytilus edulis, cultured by hanging method in Yeosu Bay, Korea. Seasonal variations in condition index and chemical .composition of the mussel were carried out from March 1978 to February 1979. The results are as follows: 1. The condition index was highest from December to April next year. 2. The glycogen content of mussel was 2.7 to $3.9\%$ from December to May next year and revealed the maximum value, $3.9\%$ in December and March. F and G-values as the condition indices of the mussel showed also the highest value from December to March. 3. The protein content of mussel was highest from July to August. 4. By the results of condition index and chemical composition of the mussel, the suitable harvest season as raw materials for processing is determined to be from December to April next year and from July to August.

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Isolation of calcium-binding peptides from porcine meat and bone meal and mussel protein hydrolysates (돼지 육골분 및 진주담치 단백질의 가수분해물 제조 및 칼슘 결합 물질의 분리)

  • Jung, Seung Hun;Song, Kyung Bin
    • Korean Journal of Food Preservation
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    • v.22 no.2
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    • pp.297-302
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    • 2015
  • Calcium is one of the essential mineral for the humans due to its crucial physiological functions in the body. Calcium deficiency results in many diseases, such as osteoporosis. Therefore, calcium supplements are available as a functional food. However, most calcium supplements in the market have a limitation due to poor absorption and low bioavailability. Thus, calcium-chelated peptides for improving the absorption rate of calcium have been isolated from foods including porcine meat and bone meal (MBM), and mussel using the enzymatic hydrolysis of their protein. The hydrolysates of food were ultra-filtered in order to obtain small peptides less than 3 kDa and the Ca-binding peptides were isolated via the anion exchange chromatography. The binding activity and concentration of Ca-binding pepetides were determined. In particular, the MBM and mussel protein hydrolysates were fractionated by mono Q and Q-Sepharose, respectively. As a result, among the fractions, the fractions of MBM F2 and mussel F3 showed the highest Ca-binding activity. These results suggest that MBM and mussel protein hydrolysates can be used as calcium supplements.

A Study on the Proteolysis of Mussel Protein by a Commercial Enzyme Preparation (단백질 분해효소에 의한 홍합 단백질의 분해에 관한 연구)

  • Choi, In-Jae;Nam, Hee-Sop;Shin, Zae-Ik;Lee, Byong-Hoon
    • Korean Journal of Food Science and Technology
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    • v.24 no.6
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    • pp.519-523
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    • 1992
  • The patterns on the proteolysis of mussel protein using a commercial enzyme preparation were investigated. The best one among six commercial enzyme preparations for the manufacture of mussel extract was Corolase PP, based on the degree of hydrolysis (DH). When the raw mussel paste, without water addition, was adjusted to pH 6.5, added 0.1% (w/w dry basis) of Corolase PP. and reacted at $50^{\circ}C$ for four hours, it reached the maximum value of DH (79%). The precooking of raw mussel decreased the efficiency of extraction and hydrolysis of the protein, due to the inactivation of the autolytic enzymes contained in the mussel. During the course of proteolysis, major free amino acids such as glycine, alanine, glutamic acid and lysine, representing a characteristic brothy taste of mussel were replaced with free hydrophobic amino acids including valine, methionine, isoleucine, and leucine. The electrophoretic pattern and HPLC-GPC pattern of mussel protein hydrolysates during the hydrolysis were observed and also discussed.

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Quality Characteristics of Mussel Stock with Different Heating Times (가열시간을 달리하여 제조한 홍합육수의 품질특성)

  • You, Soo-Hyun;Shin, Kyung-Eun;Choi, Soo-Keun;Seo, Yoon-Weon
    • Culinary science and hospitality research
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    • v.19 no.3
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    • pp.209-217
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    • 2013
  • This study aims to develop mussel stock, which is the base of sauce, soup, etc., using various nourishing elements in mussels. In mussel stock with different heating times, the moisture content was significantly different according to heating times(p < 0.05). For the color value of mussel stock, L value was highest in MS1(35.48), a value in MS1(-2.39), and b value in MS5(-9.49). pH was lowest as 6.56 in MS5, and with increased heating time, pH decreased significantly (p < 0.001). With increased heating time, the sugar content was highest as $4.03^{\circ}Brix$ in MS3 and lowest as $3.37^{\circ}Brix$ in MS1. The salinity content was lowest as 0.71% in MS1, and with increased heating time, the salinity content increased significantly (p < 0.001). The test for characteristic differences of mussel stock showed that its color intensity, transparency, fish flavor, fish taste, and salty taste increased with increased heating time. Savory taste of mussel stock was highest in MS4 with 4.33% According to the results of acceptance test, taste, and overall acceptance test, MS3 showed the best results. In conclusion, mussel stock showed great preference with increased heating time, and the preference has increased when it was heated for 15 min.

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Accumulation and Depuration of Paralytic Shellfish Poison in Marine Organisms (수산생물 종류별 마비성 패류독소 축적 및 정화)

  • Mok, Jong-Soo;Oh, Eun-Gyoung;Son, Kwang-Tae;Lee, Tae-Seek;Lee, Ka-Jeong;Song, Ki-Cheol;Kim, Ji-Hoe
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.45 no.5
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    • pp.465-471
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    • 2012
  • To compare the accumulation of paralytic shellfish poison (PSP) in different marine organisms, the occurrence and variation of PSP were surveyed in blue mussel Mytilus edulis, oyster Crassostrea gigas, short neck clam Ruditapes philippinarum, bay scallop Argopecten irradians, and warty sea squirt Styela clava collected from Jinhae Bay, Korea, in 2005 and 2006 year. We also investigated the ability of the blue mussel to detoxify PSP by relaying and depuration (via the water flow or water circulation system). In the marine organisms examined, PSP levels were the highest in blue mussel, followed in order by bay scallop, oyster, short neck clam, and warty sea squirt. Comparing the maximum PSP levels in the bivalve species examined in 2005 and 2006, PSP in blue mussel was 1.6-2.0, 4.0-5.9, and 5.1-6.0 times higher than in bay scallop, oyster, and short neck clam, respectively. Therefore, blue mussel could be useful as a bioindicator for PSP monitoring. With the increasing PSP levels in blue mussel in 2006, the proportion of PSP in its digestive gland increased to 95.1% when the maximum level was detected from the whole tissues of blue mussel on May 29. Subsequently, the PSP proportion in the digestive gland decreased as the PSP level in whole tissue decreased. The detoxification of PSP in blue mussel was greatest with relaying, followed by the water flow, and water circulation systems. Relaying decreased the PSP level below the regulatory limit of $80{\mu}g$/100 g after 2 days in low toxic sample with $124{\mu}g$/100 g, and after 7 days in high toxic sample with $401{\mu}g$/100 g. During depuration in the blue mussel with $401{\mu}g$/100 g via the water flow system, the PSP amounts in the digestive gland decreased by about 50% after 1 day, and about 77% after 7 days. In contrast, the PSP amounts in the soft body, gill, and mantle did not change significantly with depuration.

QUALITY ORANGES IN SHUCKED SEA MUSSEL MYTILUS EDULIS (박신 진주담치 수송 중의 품질변화)

  • LEE Byeong-Ho;LEE Jong-Gap;CHOE Ho-Yeon
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.8 no.4
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    • pp.208-212
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    • 1975
  • The study was conducted to determine the optimum conditions for keeping quality of shucked sea mussel, Mytilus edulis, during marketing under commercial handling. As quality factors, water holding capacity, pH, VBN and TMA content were measured. Water holding capacity was obviously affected by salt content of the sea mussel meat. Water was released at the salinity above $2.8\%$ and absorbed below the value. In case of distilled water added instead salt solution, $23.3\%$ weight was gained. Absorbing or releasing water of sea mussel meat was also influenced by temperature showing either water gain or loss was greater at, $3^{\circ}C\;than\;25^{\circ}C$. Osmotic quilibrium by salt between meat and liquor was held within 4 hours. The pH value of fresh sea mussle marked 6.0 which is somewhat lower when compared with that of other shellfishes, and it gradually decreased to 5.0 during storage. VBN contents of fresh muscle and shell liquor were $2.1mg\%$ and $1mg\%$ respectively. The sour odour began to be detectable with $5.0mg\%$ of VBN content. TMA in the sea mussel was not detected.

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Spawning of the Bitterling, Acheilognathus yamatsutae (Cyprinidae) into the Mussel (줄납자루, Acheilognathus yamatsutae (Cyprinidae)의 패류 체내 산란)

  • Song, Ho-Bok;Kwon, Oh-Kil
    • Korean Journal of Ichthyology
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    • v.6 no.1
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    • pp.39-50
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    • 1994
  • Spawning of the bitterling, Acheilognathus yamatsutae into the mussel was studied from 1990 to 1992 in Lake Uiam, Korea. This fish preferred to spawn in certain mussel species such as Unio douglasiae, U. douglasiae sinuolatus, Lamprotula gottsehei and Anodonta arcaeformis flavotincta in order of preference. Within the same species of mussel, they preferred the larger size. Eggs and larvae were commonly located in the inner demibranch of mussels. Average number of eggs or larvae per mussel was 3.6(ranged from 1 to 35). The eggs of the bitterling were hatched out within 41 hours when water temperature remained over $20^{\circ}C$ and the larvae already possessed minute tubercles on the skin and yolk projections to prevent themselves being washed out from mussels.

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Water temperature and salinity tolerance of embryos and spat of the mussel, Musculista senhousia

  • Liang, Zhuo Liang;Kim, Young-Hun;Zhang, Zhi Fang;Lim, Sang-Min;Kang, Kyoung-Ho
    • The Korean Journal of Malacology
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    • v.25 no.3
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    • pp.179-187
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    • 2009
  • The effects of water temperature and salinity on embryonic development and spat survival of mussel Musculista senhousia were investigated. Embryos were incubated in water ranging from 0 to $35^{\circ}C$ and with salinity from 5‰ to 40‰. Mussel spat were tested in water from 0 to $40^{\circ}C$ and with salinity from 0‰ to 100‰. The optimal conditions for mussel embryos were $20-25^{\circ}C$ and salinity from 25‰ to 35‰, based on Within this temperature range, higher temperatures correponded to a shorter duration of the embryonic period. Optimisation of mussel spat survival was at $25-35^{\circ}C$ and salinity from 30‰ to 40‰; both values are higher than those for embryo, which hinted M. senhousia embryos are more vulnerable than spat. Temperatures below $15^{\circ}C$ were lethal for embryos, making temperature a feasible method with which to control the large population of M. senhousia in ark-shell farm during its spawning period.

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Thermoluminescence (TL) of Minerals Separated from Irradiated Mussel

  • Yi, Sang-Duk;Oh, Man-Jin
    • Preventive Nutrition and Food Science
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    • v.10 no.1
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    • pp.17-21
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    • 2005
  • This study was carried out to determine whether detection of minerals separated from irradiated mussel could be could be done by thermoluminescence (TL) method. After the minerals were separated by sodium polytungstate solution (2.0 g/mL) from irradiated mussel, organic compounds remaining in the minerals were removed by acid-base treatment and dried at 50℃ overnight, and then the minerals were measured through TL. The TL intensities of separated minerals at different irradiation doses during storage conditions of room and darkroom were obtained. TL intensity of first glow curves for minerals separated from irradiated mussel showed linear increase from the control to 5 kGy and slight increase from 5 kGy to 10 kGy. Since glow curve ratios of G2, G3 and G4, calculated from re-irradiated minerals measured immediately after irradiation and after storage of three months were over 0.5, detection of irradiation was possible. G1, which showed the glow curve ratios above 0.1, was classified as non-irradiated samples because the unique first glow curve was not found within the recommended temperature interval (150-230℃). Hence, on the basis of TL intensity, and glow curve ratio and shape, it is possible to correctly identify irradaited mussels after mineral separation during storage.