• Journal of Food Hygiene and Safety
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• v.8 no.3
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• pp.147-150
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• 1993

A novel rapid and sensitive method to detennine residual oxolinic acid in Acetes japonicus was developed. The residual oxolinic acid was extracted with ethylacetate and diluted oxalic acid, and interfering substances were removed by hexane. Fifty ppb residual concentration in the extract could be quantitated by UV-HPLC and the recovery rates were 79-91% according to the fortified amounts.

• 한국해양학회지
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• v.8 no.2
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• pp.61-67
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• 1973

The small shrimp of the genus Acetes which is abundantly distributed in shallow waters along the western coast of Korea has long been considered as Acetes japonicus Kishinouye. In the other hand Liu(1956) has suggested that A. chinensis was possibly distributed in Korean waters, judging from the information from Yoshida(1941), but none of the specimen was collected from this area. After careful examination of the specimens of Acetes collected from the station (37$^{\circ}$39'N, 126$^{\circ}$23'E) in Sokmo channel, central part of Korea authors agreed that the population distributed in this area is consists of Acetes chinensis Hansen. In the present paper the diagnosis of Korean species of Acetes chinensis has first described with taxonomic revision and it is the new record for Korean waters.

• The Sea:JOURNAL OF THE KOREAN SOCIETY OF OCEANOGRAPHY
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• v.15 no.2
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• pp.72-85
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• 2010

Seasonal variation in species composition of estuarine fauna in the Han River estuary was determined using monthly samples collected near Ganghwa Island by a bag net from February to December 2009. Total number of species was 86: 54 species of fishes, 16 species of shrimps of crustacean, 12 species of other crustacean such as craps and so on, 3 species of cephalopods and 1 species of jellyfish. Of a total of 86 species, Palaeman carinicauda (32.6%), Acetes japonicus (15.9%), Palaemon gravieri (9.9%), Portunus trituberculatus (7.7%) and Acetes chinensis (6.9%) were predominated in abundance. These 5 crustacean accounted for 73% of total. Abundance, biomass and diversity of Han River estuarine fauna were high in spring and autumn, indicating typical pattern of temperate area. Out of dominant species, the brackish residence species such as Coilia nasus, Chelon haematocheilus, Mugil cephalus, Synechogobius hasta, Lophiogobius ocellicauda, Tridentiger barbatus, Palaeman carinicauda, Palaemon gravieri were collected almost year-round and predominated in abundance. Coastal migratory fauna species such as Coilia mystus, Thryssa hamiltonii, Thryssa adelae, Sardinella zunasi, Engraulis japonicus, Portunus trituberculatus, Acetes japonicus, Collichthys lucidus, Pampus argenteus were most plentiful from spring through autumn. Their adult coastal migratory entered the estuary in spring and large numbers of their juveniles were grew in summer and autumn until moving out to deeper waters for over-wintering, indicating they use estuary as nursing ground. Diadromous fish such as Anguila japonica adults were collected in autumn during their downstream migration. Brackish fauna and crustacean, especially shrimps were predominant, and few contaminant indicator species collected in the Han River estuary, indicating this area maintains the characteristics of natural estuary ecosystem.

• Korean Journal of Food Science and Technology
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• v.28 no.6
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• pp.1111-1118
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• 1996

The extracts of toha, a kind of freshwater shrimp (Caridina denticulata denticulata) being cultivated in Naju district, Chonnam of Korea and jeotsaeu, a kind of seawater shrimp (Acetes japonicus) being caught in Shinan district, Chonnam of Korea, were analyzed for the taste constituents-extractive nitrogen, free amino acids, oligopeptides, nucleotides and related compounds, quaternary ammonium bases, and guanidino compounds-using specimens collected from December in 1994 to November in 1995. The content of extractive nitrogen. free amino acids, oligopeptides, nucleotides and related compounds in toha extract was higher than that in jeotsaeu extract. On the contrary, the amount of homarine, trimethylamine oxide and trimethlamine in toha extract was lower than that in jeotsaeu extract. But in case of creatine and creatine both species showed almost the same level. Arginine, lysine, glutamine, glutamic acid, phenylalanine, leucine, alanine, asparagine and glycine were the major amino acids in toha extract, while arginine, glutamic acid, proline, glutamine, lysine, leucine, glycine, alanine and taurine were the major amino acids in jeotsaeu extract. Methionine, glutamine, valine were almost the same level between the two species. As for nucleotides and related compound, AMP was the principal constituent in toha extract, and inosine was the principal constituent in jeotsaeu extract. In conclusion, the content of major nitrogenous constituents in toha extract was more abundant than that in jeotsaeu extract. So toha was more excellent raw material than jeotsaeu.

• Journal of Life Science
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• v.31 no.1
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• pp.66-72
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• 2021

This study developed a species identification method for the salted opossum shrimp of Acetes japonicus, A. chinensis (Korea, China), A. indicus (I, II), and Palaemon gravieri based on PCR-RFLP markers. Genomic DNA was extracted from the salted opossum shrimp. The COI gene was used to amplify 519 base pairs (bp) using specific primers. The amplified products were digested by Acc I and Hinf I, and the DNA fragments were separated by automated electrophoresis for RFLP analysis. When the amplified DNA product (519 bp) was digested with Acc I, A. japonicus, A. chinensis (Korea), and A. indius (II) showed two fragments, whereas a single band of 519 bp was detected in A. chinensis (China) and A. indius (I). Also, in the RFLP patterns digested by Hinf I, A. chinensis (Korea) and A. chinensis (China) showed a single band of 519 bp, while two fragments were observed in A. japonicus and A. indius (I) and four fragments in A. indius (II). The PCR amplicon of P. gravieri was digested by Acc I into 3 bands of 271, 202, and 46 bp and by Hinf I into a single band of 519 bp. Therefore, salted opossum shrimp-specific RFLP markers showing distinct differences between four species and two sub-species by PCR-RFLP analysis. Thus, the PCR-RFLP markers developed in this study are a good method for identifying the six types of salted opossum shrimp.

• Food Science and Biotechnology
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• v.16 no.6
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• pp.1011-1017
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• 2007

Saeujeot (salted and fermented shrimp) and kimchi are traditional Korean fermented foods. Even though shrimp have often induced severe allergic reactions in sensitized individuals, few studies have investigated the allergenicity of shrimp. The aim of this study was to observe the changes of pH and allergenicity of raw shrimp (Acetes japonicus) and saeujeot in cabbage kimchi during fermentation using competitive indirect enzyme-linked immunosorbent assay (Ci-ELISA). Fermentation was carried out at different temperatures (25, 15, and $5^{\circ}C$). The pH of cabbage kimchi added with raw shrimp or saeujeot slowly decreased at lower temperature ($5^{\circ}C$) at the end stage of the fermentation process. The binding ability of serum obtained from patients allergic to raw shrimp against shrimp tropomyosin and saeujeot in kimchi rapidly decreased during longer fermentation periods and higher temperature ($25^{\circ}C$). In conclusion, the allergenicity of both raw shrimp and saeujeot in kimchi decreased during fermentation but the decrease in allergenicity of saeujeot was greater than observed for raw shrimp.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.35 no.3
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• pp.223-230
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• 2002

Investigations were made on catch composition, sex ratio, relationships between carapace length, body weight and fecundity and spawning season of major target shrimps (Acetes chinensis, A. japonicus) in the shrimp fishing areas of south-western coastal waters, accounting for about $45\%$ of annual shrimp landings in Korea. Catches were collected monthly in the fishing areas from March 2000 to February 2001, using single pocket-walled fishing gear, Total 59 species (shrimps 14, fishes 34, other crustaceans 8 and cephalopods 3 species) occurred. During the study period the bycatch-to-shrimp ratio of shrimp fishery was 2.42 in April 2000 and less than 1 for all months except for August 2000 and Febuary 2001. Compared with shrimp fishery of other areas and nations, these results indicate that effect of the fishing gear on catches of other species is minor, suggesting higher gear selectivity for shrimps. Of shrimps, there were two dominant species (A. chinensis, A. japonirus). Average sex ratio was 1.44 $\pm$ 0.42 for A. japonicus and 1,44 $\pm$ 0.43 for A. chinensis, which are dominant females in August. Average fecundity was 4,812 $\pm$ 1,511 for A. japonicus and 5,561 $\pm$ 1,900 for A. chinensis. In the two species mature females were found in the period from May to August. Similarly, the gonadosomatic index (GSI) was higher in July and August, with a peak in July, These results indicate that their main spawning season was summer.

• Korean Journal of Food Science and Technology
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• v.28 no.6
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• pp.1135-1141
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• 1996

In order to investigate the composition and the actual status of extractive nitrogenous compounds in saeujeot, a salted and fermented seawater shrimp(Acetes japonicus), the extract was analyzed separately into extractive nitrogen, free amino acids, oligpopeptides, nucleotides and related compounds, quaternary ammonium bases, and guanidino compounds, using specimens collected at fish markets from July in 1994 November in 1995. The extractive nitrogen of saeujeot was ranging from 430 mg to 528 mg, and the total of free amino acids in it was ranging from 1,509 mg to 2,131 mg, The extract was rich in free amino acids especially in lysine, glutamic acid, leucine, arginine, glycine, histidine, and glutamine, However, the content of most free amino acids was fluctuated from collection to collection. The total of nucleotides and related compounds in the extract was ranging from $1.38\;{\mu}mol\;to\;7.41\;{\mu}mol$, and the rage of fluctuation was essential identical with those of the extractive nitrogen and free amino acids. Homarine, trigonelline, ${\beta}-alaninebetaine$, and glycinebetaine were found in the saeujeot extract. Among them, homarine was the most abundant, ranging from 97 mg to 224 mg, but trigonelline, ${\beta}-alaninebetaine$, and glycinebetaine were very low. TMAO and TMA in the saeujeot extract were $13{\sim}80\;mg\;and\;12{\sim}280\;mg$, respectively. A small amount of creatine (less than 6 mg) and creatinine (less than 1 mg) was detected in all samples.

• Korean Journal of Food Science and Technology
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• v.20 no.6
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• pp.883-889
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• 1988

The salted small shrimps(Acetes japonicus) were fermented for 3 months at room temperature. During the period of fermentation, the changes of shrimp protein properties were determined. The extractability of soluble protein was slightly decreased in 1 month fermentation, but thereafter increased. The contents of 10% TCA soluble fraction were gradually increased during 3 month fermentation, and the rate of 10% TCA soluble fraction/total soluble protein was also greatly increased during the period of fermentation. Sephadex G-100 gel filtration pattern was changed after 1 month fermentation, showing the disappearance of low molecular weight protein peaks, the decomposition and the delay of elution time of main shrimp protein peaks. Polyacrylamide gel disc electrophoresis patterns showed the degradation of main protein bands into lots of smaller bands after 1 month fermentation. The contents of total free amino acids were slightly decreased in 1 month fermentation and then gradually increased during the Period of fermentation. The rate of free amino acids/soluble protein was steadily increased during the period of fermentation, but the rate of free amino acids/10% TCA soluble fraction was decreased continually during the period of fermentation. The contents of most free amino acids were increased during the period of fermentation, but those of histidine and arginine were greatly decreased in 1 month fermentation. Ammonia was increased after 1 month fermentation. The pH value of salted shrimp was slowly changed during 3 months of fermentation, showing increase from 7.8 to 8.2.

• Korean Journal of Food Science and Technology
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• v.30 no.1
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• pp.82-89
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• 1998

This study was performed to elucidate the purification and characterization of pretease from saewoo-jeot, a Korean traditional salt-fermented shrimp product. The protease in saewoo-jeot (Acetes japonicus) were extracted, desalted through electrodialysis and purified by ammonium sulfate fractionation, Sephadex G-100 gel filtration and DEAE-cellulose column chromatography. Purified enzyme had specific activity of 8.4 unit/mg, yield of 14% and purification fold of 9.8. Purified enzyme was confirmed as single band protein by polyacrylamide gel electrophresis and the molecular weight was estimated to be about 24 kDa. The optimal pH and temperature for the enzyme activity were 8.0 and $40^{\circ}C$, respectively. The range of its stability to the pH and temperature were 7.0 to 10.0 and $30^{\circ}C\;to\;60^{\circ}C$, respectively. The activity of enzyme to synthetic substrate showed BAPNA and TAME. The enzyme was activated significantly by manganese ions, while inhibited by STI, TLCK. metals $(K^+,\;Li^+,\;Na^+,\;Ca^{++},\;Co^{++},\;Cu^{++},\;Mg^{++},\;Ba^{++},\;Hg^{++},\;Zn^{++},\;Fe^{+++})$. The Km value of the enzyme was $5.1{\times}10^{-7}\;M$ to hammersten casein. It's suggested that purified protease from saewoo-jeot seemed to be trypsin-like enzyme.