• Title, Summary, Keyword: mussel

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Physiological effects of biocide on marine bivalve blue mussels in context prevent macrofouling

  • Haque, Md Niamul;Kwon, Sung-Hyun
    • Journal of Ecology and Environment
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    • v.40 no.3
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    • pp.136-143
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    • 2016
  • Background: Mussels are stubborn organisms attached to solid substrata by means of byssus threads. The abundance of marine mussel Mytilus edulis in marine facilities like power stations was reason to select among fouling animals. Methods: Mortality patterns as well as physiological behavior (oxygen consumption, foot activity, and byssus thread production) of two different size groups (14- and 25-mm shell length) of M. edulis were studied at different hydrogen peroxide concentrations ($1-4mg\;l^{-1}$). Results: Studied mussels showed progressive reduction in physiological activities as the hydrogen peroxide concentration increased. Mussel mortality was tested in 30 days exposure, and 14 mm mussels reached the highest percentage of 90% while 25 mm mussels reached 81%. Produced data was echoed by Chick-Watson model extracted equation. Conclusions: This study points that, while it could affect the mussel mortality moderately in its low concentrations, hydrogen peroxide has a strong influence on mussels' physiological activities related to colonization. Therefore, hydrogen peroxide can be an alternative for preventing mussel colonization on facilities of marine environment.

Flavonoids and Stilbenes as Repellents against the Blue Mussel, Mytilus edulis galloprovincialis

  • Singh, Inder Pal;Etoh, Hideo;Asai, Eiko;Kikuchi, Kojiro;Ina, Kazuo;Koyasu, Katsuya;Terada, Yukimasa
    • Natural Product Sciences
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    • v.3 no.1
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    • pp.49-54
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    • 1997
  • We studied the attachment-repelling activity of flavonoids, stilbenes, and their glycosides against the blue mussel Mytilus edulis galloprouincialis. Molecular mechanics calculations have shown that the most stable conformations of potent repellents 29 and 32 were the same. On the basis of these results, structure-activity relationships of these compounds are discussed.

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Effect of Hydrochloric Acid, Sulfuric Acid and Enzymes on the Hydrolysis of Marine Products. (1) Effect of hydrochloric acid on the hydrolysis of dried cuttlefish, sardine, shrimp, sea mussel and undaria (水産物의 鹽酸, 黃酸, 酵素에 依한 加水分解에 關한 硏究 (第一報) 鹽酸에 依한 加水分解)

  • Lee, Sang-Tai;Song, Ki-Moo
    • Journal of the Korean Chemical Society
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    • v.4 no.1
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    • pp.85-87
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    • 1957
  • We have studied on the effect of hydrochloric acid on the hydrolysis of dried cuttlefish, sardine, shrimp, sea mussel and undaria taking various concentration of acid, heating at various periods at constant temperatures and under atmospheric pressure following results were obtained. 1. The addition of HCl increases hydrolysis ratio of marine products rapidly, having maximum point of its ratio at 30% of dried cuttlefish and shrimp, at 25% of sea mussel and undaria, at 15% of sardine. 2. Hydrolysis ratios of cuttlefish and shirmp, sea mussel and undaria, and sardine reach maximum values at 30% of HCl, 25% of HCl and 15% of HCl, respectively.

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Assessing the hydrogen peroxide effect along with sodium hypochlorite against marine blue mussels aimed at antifouling usage

  • Haque, Md. Niamul;Kwon, Sunghyun
    • Environmental Engineering Research
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    • v.22 no.1
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    • pp.108-115
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    • 2017
  • Chlorination has been the most common antifouling method, but alternatives are under searching. In this article, we report how the hydrogen peroxide could enhance the effect of chlorination to prevent fouling by inhibiting larvae settlement and abatement of mussel colonization or by extinct of them; through marine mussel Mytilus edulis. The addition of hydrogen peroxide shows synergic effect on the veliger larvae (up to 19 folds) and effectively reduces required time of mussel mortality by 8-22%. For resolution of micro- and macro-fouling caused by the marine mussel, as well as diminishing of time and conventional chlorine dose could be important factor in favour of environment and economics.

Flavor and Taste-Active Compounds in Blue Mussel Hydrolysate Produced by Protease

  • Cha, Yong-Jun;Kim, Hun;Jang, Sung-Min
    • Preventive Nutrition and Food Science
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    • v.3 no.1
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    • pp.15-21
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    • 1998
  • Volatile flavor compounds in hydrolyzed blue mussel(HBM) produced by OptimaseTM APL-440, with untreated blue mussel(UBM) were compared. A total of 100 volatile compounds were detected in both HBM and YBM , consisting mainly of 25 aldehydes, 16 ketones, 17 alcohols, 8 nitrogen-containing compounds, 11 aromatic compounds, 8 terpenes, and 15 miscellaneous compounds. Levels of aromiatic compounds decreased after hydrolysis, whereas levels of 7 nitrogen-containing compounds increased. The compounds , 3-methylbutanal, (z)-4-heptenal, and (E,Z)-2-, 6-nonadienal , had the highest odor values in both samples. Total free amino acids in HBM were 21.89%(w/w) and increased by 3,4 times higher than UBM. glutamic acid and aspartic acid, having sour tastes, were the major taste-active compounds in HBM.

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Development of Blue Musel Hydrolysate as a Flavouring

  • Cha, Yong-Jun;Kim, Hun;Kim, Eun-Jeong
    • Preventive Nutrition and Food Science
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    • v.3 no.1
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    • pp.10-14
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    • 1998
  • The hydrolysis conditions of blue mussel were evaluated by response surface methodology(RSM) for the alkaline protease Optimise TM APL-440 . Conditions favoring the highest degree of hydrolysis in blue mussel were pH 9,8, 58$^{\circ}C$ reaction temperature, 2,9 hrs reaction time, 46.8%(w/v) substrate concentration, and 0.34%(v/w) enzym $e_strate ratio. Levels of n-3 fatty acids, e.g.C18 : 3, C18 : 4, and C20 : 5, did not change after hydrolysis in blue mussel sample.le.

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Studies on Preparation and Quality of Oyster(Crassostrea gigas), Sea mussel(Mytilus coruscus) and Crab(Portanus tribuerculata) Extracts by Water Extraction (열수추출(熱水抽出)에 의한 어패류 추출물의 제조 및 품질)

  • Kim, Dong-Soo;Lee, Young-Chul;Kim, Young-Dong;Kim, Young-Myoung
    • 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.

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Changes in Amino Acid Contents during Drying and Storage of Shellfish Meat (패육의 건조 및 저장중 아미노산 함량의 변화)

  • 주옥수;최진상;강갑석;하영래;조용운;심기환
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.25 no.5
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    • pp.768-773
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    • 1996
  • The changes in amino acid contents of sea mussel and baby clam during drying at 40, 50 and 6$0^{\circ}C$ and storage at low temperature(4$^{\circ}C$) and room temperature(2$0^{\circ}C$) were investigated. Amino acids of 17kinds were analyzed in sea mussel and baby clam. Total amino acids content of raw sample were similar to sea mussel and baby clam(6575.30mg%, 6764mg%), decreased during drying and rate of decreasing was higher in baby clam than that of sea mussel. The content of Glx was highest in sea mussel(790.55mg%) and baby clam(990.89mg%), other amino acids differed from samples. The content of amino acids of low drying temperature(40 and 5$0^{\circ}C$) decreased was higher than that of high drying temperature(6$0^{\circ}C$). The rate of decreasing was higher at room temperature(2$0^{\circ}C$) storage and short storage periods than that of low temperature(4$^{\circ}C$) storage and long storage periods.

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Study on Improvement of Elementary School Food Service by Applying Preferred Recipes to Disliked Seafood Menus (기피 수산물 메뉴에 선호 조리법 적용을 통한 초등학교 급식 개선에 관한 연구)

  • Seong, Ji-Hye;Kim, Mi Jeong
    • Journal of the East Asian Society of Dietary Life
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    • v.27 no.4
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    • pp.387-398
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    • 2017
  • We attempted to develop a seafood menu by applying the most preferred recipes to the most disliked seafood menus in order to improve elementary schoolers' seafood menu preferences and consumption levels. A survey was conducted on the attitudes of 106 fifth graders about nine cooking methods and 37 school seafood menus served in the past 2 years. The deep-frying method was the most preferred by both boys and girls. The next preferred methods by boys were grilling and batter-frying while those by girls were stir-frying and batter-frying. The most disliked menus were cold jellyfish salad, mussel soup, dried-pollack soup, and sea-snail salad in that order. Mussel soup, dried-pollack soup, and seasnails salad ranked as the least preferred menu as well. Finally, standardized recipes for mussel croquette, dried-pollack Gangjeong, and batter-fried seasnails were developed. Consumption ratios of mussel croquette (85.94%), dried-pollack Gangjeong (79.55%), and batter-fried seasnails (75.5%) were significantly improved compared to the original menu (p<0.001). For mussel croquette, satisfaction scores for serving size, appearance, flavor, texture, and taste were significantly higher, and intakes of protein, phosphorus, iron, potassium, vitamin A, vitamin B1, vitamin B2, niacin, and vitamin C were significantly improved, as compared with mussel soup (p<0.001). Dried-pollack Gangjeong, texture and taste scores were significantly improved compared to dried-pollack soup. For batter-fried seasnails, protein, phosphorus, and iron intake levels and taste score were significantly improved compared to seasnail salad. Findings of the study suggest that a combination of disliked seafood ingredients and preferred recipes may be helpful in improving elementary school foodservice by increasing menu preference and consumption ratio.

Food Component Characteristics of Wild Hard-shelled Mussel Mytilus coruscus and Cultured Sea Mussel Mytilus edulis in Korea (자연산 홍합(Mytilus coruscus)과 양식산 진주담치(Mytilus edulis)의 성분 특성)

  • Kim, Seon-Geun;Lee, So-Jeong;Oh, Kwang-Soo
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.46 no.6
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    • pp.717-724
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    • 2013
  • To characterize the food components of two mussels (wild hard-shelled mussel (HM) Mytilus coruscus, and cultured sea mussel (SM) Mytilus edulis) in Korea, we examined the proximate composition, fatty composition, amino acid/mineral content, texture, collagen content and chemical and taste compounds. Regarding the proximate composition, HM had lower moisture levels and higher crude protein and carbohydrate contents than SM. The amino nitrogen, volatile basic nitrogen and total amino acid contents of HM and SM were 250.6 and 227.3 mg/100 g, 11.2 and 12.0 mg/100 g, and 17,451.1 and 15,334.8 mg/100 g, respectively. The major amino acids were glutamic acid, aspartic acid, glycine, alanine, lysine and arginine. The major fatty acids of HM and SM were 14:0, 16:0, 16:1n-7, 20:5n-3, and 22:6n-3, which did not differ significantly between the two mussels. HM had a higher n-3 polyene ratio, and a lower saturate and monoene ratio than SM. Regarding the taste-active compounds, the free amino acid contents of HM and SM were 1,116.5 and 961.8 mg/100 g, respectively, and the major free amino acids were taurine, glutamic acid, glutamine, glycine, citrulline, lysine and arginine. The primary minerals in both HM and SM were Na, Cl, K and P which did not differ significantly between the two mussels. The soluble and insolube collagen contents of HM and SM were 265.8 and 228.4 mg/100 g, and 119.5 and 121.8 mg/100 g, respectively.