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The Quality Characteristics and Processing of Fish Paste Containing Red Snow Crab Chionoecetes japonicus Leg-Meat Powder (홍게(Chionoecetes japonicus) 다릿살 분말을 첨가한 어묵의 제조 및 품질특성)

  • Kim, Byoung-Mok;Jung, Jee-Hee;Jung, Min-Jeong;Kim, Dong-Soo;Jun, Joon-Young;Jeong, In-Hak
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.49 no.1
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    • pp.1-6
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    • 2016
  • This study investigated the physicochemical and sensory characteristics of fish paste containing red snow crab Chionoecetes japonicus leg-meat powder (RMP) in 0, 3, 6, 9, and 12% concentrations. The moisture contents of fish paste with RMP ranged from 56.7 to 60.2% and the pH ranged from 7.0 to 7.7. The L values decreased as the RMP concentration increased, and a and b increased. The folding test for all of the fish paste samples scored AA, which indicates good flexibility. The hardness, springiness, gumminess, and cohesiveness increased with the RMP concentration. In the sensory evaluation, the fish paste prepared with 6% RMP was the most preferred. These results suggest that RMP can be added to fish paste to achieve high quality.

Larval Timing and Distribution of the Red Snow Crab Chionoecetes japonicus near Dokdo (독도 근해 홍게(Chionoecetes japonicus) 유생의 출현시기와 분포)

  • Lee, Hae-Won;Park, Won-Gyu
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.45 no.6
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    • pp.716-722
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    • 2012
  • The larval occurrence of the red snow crab Chionoecetes japonicus was investigated near Dokdo in the East Sea of Korea, and the larval timing of the genus Chionoecetes in world oceans was reviewed. C. japonicus larvae were collected seasonally at 12 stations in February, May, August, and November in 2011. A Bongo net with a 303 mesh was deployed with a double oblique tow. Larvae appeared from February to August, but no larvae were found in November. Zoea I occurred at nine stations with a few zoea II in February, and were found until August. The larval densities in February were high near the northern. In May, megalopa were found at eight stations with a few zoea II. No larvae were caught in November. The larval abundance in the research area peaked in February. Overall, the larval duration of the genus Chionoecetes in the world's oceans persisted for a long time, and Chionoecetes larvae occurred during the warm season in each area. The cold temperature at the sea bottom, where gravid females are found, may prolong larval production along the distribution range of the genus Chionoecetes.

The Quality Characteristics and Processing of Madeleine Containing Red Snow Crab Chionoecetes japonicaus Leg-Meat Powder (홍게(Chionoecetes japonicus) 다릿살 분말을 첨가한 마들렌의 제조 및 품질특성)

  • Kim, Byoung-Mok;Jung, Min-Jeong;Jun, Joon-Young;Kim, Dong-Soo;Jeong, In-Hak
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.49 no.3
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    • pp.277-284
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    • 2016
  • In this study, we investigated the quality characteristics of madeleine combined with lyophilized red snow crab Chionoecetes japonicus leg-meat powder (CM). The madeleine was prepared by the addition of wheat flour containing 0, 1, 5, 10, 15 and 20% concentrations of CM. Moisture content, pH, and baking loss rate did not differ significantly among groups. Light coloration significantly decreased in a dose-dependent manner, while red and yellow coloration significantly increased. Hardness, chewiness and gumminess significantly increased in a dose-dependent manner, while cohesiveness, springiness and adhesiveness did not differ from CON (madeleine containing 0% CM). In terms of sensory characteristics, appearance and color did not differ compared to CON, while taste, flavor and overall preference increased in a dose-dependent manner, with CM10 having the highest score among the groups. The present study assesses the potential of this improved formula as a convenience food.

Taste Components of the Hydrolysate of Snow Crab Chionoecetes japonicus Cooker Effluent as Precursors of Crab Flavorings (천연 게향 전구물질로서의 홍게(Chionoecetes japonicus) 자숙가수분해물의 정미적 특성)

  • Baek, Jeong-Hwa;Jeong, Eun-Jeong;Jeon, Seon-Young;Cha, Yong-Jun
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.45 no.3
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    • pp.232-237
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    • 2012
  • Snow crab Chionoecetes japonicus cooker effluent (SCCE) is a processing byproduct that is produced in large quantities during snow crab processing. However, it is typically discarded due to the lack of a suitable application or used only as a seasoning following simple concentration. We performed a series of studies to make crab-like flavorings (CFs) from SCCE using response surface methodology and reaction flavor technology. To develop material for CFs, taste compounds in the precipitate of SCCE (PSCCE) and the enzymatic hydrolysate of PSCCE (EHSCCE) were analyzed. The content of free amino acids in EHSCCE was 21.6 times higher than that in PSCCE. The major compounds in PSCCE were arginine, glycine, taurine, alanine and sarcosine in that order; leucine, phenylalanine, arginine, valine and lysine were the major compounds in EHSCCE. Six nucleotides and related compounds were identified in EHSCCE. Hypoxanthine ($40.3{\mu}g/100g$) was the most abundant, followed by 5'-GMP ($22.9{\mu}g/100g$), ADP ($22.5{\mu}g/100g$), AMP ($21.0 {\mu}g/100g$), inosine ($3.6{\mu}g/100g$) and 5'-IMP ($2.3{\mu}g/100g$).

Effects of Red Snow Crab Chionoecetes japonicus Leg Meat Powder on the Quality Characteristics of Noodles (홍게(Chionoecetes japonicus) 다릿살 분말 첨가가 국수의 품질 특성에 미치는 영향)

  • Kim, Byoung-Mok;Jung, Min-Jeong;Kim, Jong-Chan;Jun, Joon-Young;Kim, Dong-Soo;Jeong, In-Hak
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.49 no.3
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    • pp.285-292
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    • 2016
  • In this study, we investigated the quality characteristics of noodles supplemented with lyophilized leg-meat powder from the red snow crab, Chionoecetes japonicus (CP). The noodles were prepared by adding 0, 2, 4, 6, 8, 10% of CP on a wheat-flour basis. The ash, crude protein and crude lipid contents of noodles increased with increasing CP content. The cooked weight, volume and water absorption values of noodles decreased, whereas the turbidity increased, with increasing CP content. The L values of the noodles decreased with increasing CP content, whereas the a and b color values increased. The hardness, gumminess and chewiness values increased with increasing CP content increased, while springiness and cohesiveness showed no significant differences among the groups. In the sensory evaluation, cooked noodles with 4-6% CP had greater overall acceptability than the noodles with other CP levels.

Volatile Flavor Components in Boiled Snow Crab (Chionoecetes japonicus) and Its Concentrated Cooker Effluent

  • Park, Sung-Hee;Kim, Young-Man;Hyun, Sook-Kyung
    • Preventive Nutrition and Food Science
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    • v.6 no.2
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    • pp.87-90
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    • 2001
  • The volatile flavor components of snow crabs from the Young-duk coast of Korea and their concentrated cooker effluent were isolated by a modified method from Likens and Nickerson, using a simultaneous distillation and extraction apparatus. The concentrated extract was analyzed and identified by gas chromatography and GC-MS. The flavor profile of boiled crab demonstrated that the favorable flavor characteristic of crab involved a seafood-like note, and that of concentrated cooker effluent demonstrated that the weak boiled crab flavor involved a fishy note. The main flavor components of boiled crab were heterocyclic compounds including alkylpyrazines, thizoles and thiolanes, aliphatic ketones including 2-heptanone and nonanone. On the other hand, the main flavor components of cooker effluent were aldehydes including 3-methylbutanal, alipatic ketones including 2-heptanone and alkanes including 2,6,10,14-tetramethyl-pentadecane. Almost all of heterocyclic compounds, which seem to be important contributors to the flavor of boiled crab, were not identified in concentrated cooker effluent. As a result, there may be a need to add the crab flavor components formed through model experiments of Maillard reactions to the concentrated cooker effluent for human consumption.

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Postmortem changes in physiochemical and sensory properties of red snow crab (Chionoecetes japonicus) leg muscle during freeze storage

  • Jun, Joon-Young;Jung, Min-Jeong;Kim, Dong-Soo;Jeong, In-Hak;Kim, Byoung-Mok
    • Fisheries and aquatic sciences
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    • v.20 no.7
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    • pp.13.1-13.7
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    • 2017
  • In order to evaluate the maximal storable period of the raw crab for a non-thermal muscle separation, the quality changes of the leg meat of red snow crab (Chionoecetes japonicus) during freeze storage were investigated. Fresh red snow crabs were stored at $-20^{\circ}C$ for 7 weeks, and the leg muscle was separated by a no heating separation (NHS) method every week. During the storage, considerable loss of the leg muscle did not occur and microbiological risk was very low. In contrast, discoloration appeared at 2-week storage on around carapace and the leg muscle turned yellow at storage 3-week. In physiochemical parameters, protein and free amino acids gradually decreased with storage time, expected that proteolytic enzymes still activated at $-20^{\circ}C$. At 4-week storage, the sensory acceptance dropped down below point 4 as low as inedible and notable inflection points in pH and acidity were observed. The volatile base nitrogen was low, though a little increase was recorded. These results suggested that the maximal storable period at $-20^{\circ}C$ of the raw material was within 2 weeks and it was depended on external factor such as the discoloration. The present study might be referred as basic data for approaches to solve quality loss occurred in non-thermal muscle separation.

Effects of Freezing Storage Temperature and Thawing Time on Separation of Leg Meat from Red Snow Crab Chionoecetes japonicus (냉동온도 및 해동시간이 홍게(Chionoecetes japonicus) 다릿살 채육에 미치는 영향)

  • Kim, Byoung-Mok;Jeong, Jee-Hee;Jung, Min-Jeong;Kim, Jong-Chan;Jun, Ki-Hong;Kim, Dong-Soo;Lee, Kwang-Pyo;Jun, Joon-Young;Jeong, In-Hak
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.48 no.5
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    • pp.655-660
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    • 2015
  • This study investigated the effects of freezing storage temperature and thawing time on the separation of leg meat of the red snow crab Chionoecetes japonicus. Crabs were stored at -20, -30, -40, or -50°C for 2 days and thawed for either 5, 10, 20, 30, or 40 seconds. While thawing, there were no significant differences in pH or acidity among the experimental groups, while the volatile basic nitrogen content increased continuously. The redness of samples stored at -20°C was higher than that of the other groups. The overall acceptance of samples stored at -20°C was also the best. These results demonstrate that no-heating methods may be useful for separating red snow crab leg meat.

Changes in Volatile Flavor Compounds in Red Snow Crab Chionoecetes japonicus Cooker Effluent during Concentration (붉은 대게 가공부산물 농축중의 휘발성 향기성분 변화)

  • Ahn, Jun-Suck;Cho, Woo-Jin;Jeong, Eun-Jeong;Cha, Yong-Jun
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.39 no.6
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    • pp.437-440
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    • 2006
  • To develop natural crab-like flavorants from red snow crab Chionoecetes japonicus cooker effluent (RSCCE), the flavor was analyzed during the concentration of RSCCE up to $40^{\circ}Brix$. Using solid phase microextraction (SPME)/gas chromatography (GC)/mass selective detection (MSD), 30 volatile flavor compounds were detected in four RSCCE samples (10, 20, 30, and $40^{\circ}Brix$). These comprised 12 aromatic compounds, 5 N-containing compounds, 2 5-containing compounds, 2 alcohols, 2 aldehydes, and 7 miscellaneous compounds. The amounts of all volatiles except alcohols and aldehydes increased significantly with the concentration (p<0.05). Of the volatiles detected, the most abundant was a dimethyl trisulfide with an odor like onion/cooked cabbage. Of the N-containing compounds (nutty, roasted peanut-like odor), 2-ethyl-5-methylpyrazine was the most abundant, followed by 2,5-dimethylpyrazine and 2-methyl-5-isopropylpyrazine in that order (p<0.05). The N- and S-containing compounds with characteristic odors detected in this experiment are thought to play a positive role in RSCCE during concentration.

Effects of Preprocessing on Quality of Fermented Red Snow Crab Chionoecetes japonicus Sauce (전처리 방법에 따른 홍게(Chionoecetes japonicus) 어간장의 제조 및 품질변화)

  • Lim, Ji-Hoon;Jeong, Jee-Hee;Jeong, Min-Jung;Jeong, In-Hak;Kim, Byoung-Mok
    • 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.