• 동아시아식생활학회지
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• 제14권3호
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• pp.257-264
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• 2004

The quality changes of the extracts of salt-fermented Ammodytes personatus during the storage were examined at 1 month interval during 3 months fermentation period. To prepare the extracts of Ammodytes personatus, 17%, 20% and 25% salt were added respectively and then stored for 3 months at room temperature and then extracted with hot water. During the storage, moisture and lipid contents of the samples decreased, but the crude protein contents increased gradually. On the other hand, ash content and pH showed little changes during the fermentation storage. After 6 months fermentation, the extracts of salt-fermented Ammodytes personatus were rich in free amino acids, such as glutamic acid, alanine, lysine, leucine, isoleucine, valine and aspartic acid in the order. As the fermentation progressed, the fish odor, turbidity, salty taste, savory flavor and overall preferences were similar to those of Ammotlytes personatus sauce in the market. The total cell numbers were 450∼570 cfu/mL at 0 day, but there were none revealed during the fermentation.

• 한국수산과학회지
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• 제48권6호
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• pp.883-887
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• 2015

This study investigated the quality of seven commercial salted and fermented sand lance Ammodytes personatus sauces by measuring their chemical compositions, bacteria concentrations, and biogenic amine contents. The sauces had a 63.97-67.32% (mean: 65.72%) moisture content, 23.16-24.03% (mean: 23.60%) salinity, 5.51-6.14 (mean: 5.81) pH, 164.76-217.98 mg/100 g (mean: 182.97 mg/100 g) volatile basic nitrogen, 0.94-1.42% (mean: 1.24%) total nitrogen, and 673.77-791.86 mg/100 g (mean: 720.76 mg/100 g) amino nitrogen content. Viable cell counts ranged from $1.2{\times}10^1$ to $2.9{\times}10^2CFU/mL$, and number of biogenic amine-forming bacteria was very low or not detected. Overall, the tested samples had average levels of histamine of 301.02 mg/kg, cadaverine of 29.78 mg/kg, tyramine of 199.21 mg/kg, putrescine of 183.00 mg/kg, and tyramine of 13.01 mg/kg. This strongly suggests that it is necessary to monitor the biogenic amine contents of commercial salted and fermented sand lance sauces carefully to ensure consumer health.

• 한국수산과학회지
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• 제49권5호
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• pp.573-581
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• 2016

Bacterial decarboxylation of amino acids in food leads to the production of biogenic amines, which can cause reactions in human that include headaches, nausea, palpitations, chills, and severe respiratory distress. The amine putrescine is an especially effective inhibitor of metabolizing enzymes and amplifies histamine intoxication and tyramine poisoning. Using an L-ornithine decarboxylating medium, we isolated 14 putrescine-producing bacteria from sand lance, Ammodytes personatus, sauces. The isolates were identified, using an API kit and 16S rRNA analysis, as Lysinibacillus fusiformis (1 strain), Lysinibacillus xylanilyticus (6 strains), Lysinibacillus macroides (1 strain), Lysinibacillus sphaericus (3 strains), Bacillus fusiformis (1 strain), Paenibacillus favisporus (1 strain), and Staphylococcus caprae (1 strain). These strains produced between 1.66 to 236.97 μg/mL of putrescine after 48 h incubation. Lysinibacillus spp. were the dominant putrescine-producing bacteria in sand lance sauces, which produced 236.97 μg/mL of putrescine from a culture broth containing 0.5% L-ornithine. This is the first report on the isolation and identification of putrescine-producing bacteria from sand lance sauces.

• 한국수산과학회지
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• 제49권6호
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• pp.792-799
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• 2016

We isolated seven tryptamine-producing bacteria from commercial salted and fermented sand lance (Ammodytes personatus) sauces using an L-tryptophan decarboxylating medium. These tryptamine-producing bacteria, identified using an API kit and 16S rRNA analysis, included Lysinibacillus xylanilyticus (one strain), Lysinibacillus fusiformis (four strains), and Staphylococcus epidermidis (two strains). Lysinibacillus spp. produced the highest levels of tryptamine in culture broth containing 0.5% L-tryptophan, compared with 1.0% and 2.0% preparations. After 72 h of incubation, Staphylococcus epidermidis produced the highest levels of tryptamine ($60.50{\mu}g/mL$ and $664.86{\mu}g/mL$) in culture broth containing 2.0% L-tryptophan. While Lysinibacillus spp. comprised the dominant tryptamine-producing bacteria in sand lance sauces, Staphylococcus epidermidis also showed high tryptamine-producing activity. This is the first report on the isolation and identification of tryptamine-producing bacteria in sand lance sauces.

• 한국수산과학회지
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• 제55권3호
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• pp.267-277
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• 2022

This study investigated changes in the physicochemical and microbiological properties of fermented fish sauces based on the pacific sand lance Ammodytes personatus during fermentation according to rice koji treatments and salt contents. In total, six fish sauces were prepared, with rice koji treatment for 24 or 72 h before salt addition, and salt contents of 10 or 20%, including two controls to compare the response to different salt contents without koji treatment. The initial pH values of the sauces with koji treatments were notably lower than those of the controls. Over the 10 months of fermentation, the amino nitrogen contents of the sauces with 10% salt were higher than those with 20% salt, while the volatile base nitrogen value was also increased. In the microbial community, the initial numbers of lactic acid bacteria and mold were higher in the sauces with koji treatment than in the controls. After 8 months of fermentation, the free amino acid and organic acid contents were higher in the sauces with koji treatment than in the controls. Although the fermentation rate was affected to a greater extent by salt contents, the rice koji treatment also exerted a positive effect on the acceleration of fermentation.

• 한국수산과학회지
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• 제32권5호
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• pp.550-555
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• 1999

경남 사천시 신수도 연안에서 1988년 3월 20일부터 5월 1일까지 약 15일 간격으로 4회 채집한 표본으로부터 까나리 치어의 일령, 성장 및 산란 시기를 조사하였다. 일령 형질로는 이석을 사용하였고, 윤문은 불투명대에서 투명대로 이행하는 경계로 하였다. 일륜은 1일 1개 형성되었고, 산란 시기는 1987년 11월3일부터 1988년 3월8일까지로 추정되었다. 이석경 (R)과 전장(TL)간의 관계식은 TL=25.336+232.895R이었고, 전장 (TL)과 체중 (BW)간의 상대 성 장은 $BW=1.27{\times}10^{-7}TL^{3.707}$으로 나타났다. 치어의 성장식은 von Bertalanffy model에 의하면, $TL=87.80(1-e^{-0.0074(t+10.79)})$로 나타났으며 , Gompertz model에 의하면 $TL=72.59 e^{-1.8417\;e-0.0152t}$로 추정되었다.

• Fisheries and Aquatic Sciences
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• 제14권3호
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• pp.161-167
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• 2011

This study investigated the effects of the number of washes and alkaline treatments ($NaHCO_3$ concentrations) and the concentration of potato starch on the quality of fish meat paste products prepared from sand lance Ammodytes personatus Girard. We found significantly (P<0.05) higher ratings for the all textural parameters (hardness, brittleness, elasticity, and cohesiveness) of the sand-lance meat paste products (SLMPPs) that were washed three times with a 0.5% $NaHCO_3$ concentration. We determined that an 8% concentration of potato starch leads to the best textural properties in SLMPPs. As the amount of potato starch was increased, the redness values of SLMPPs decreased significantly (P<0.05), but the differences in the sensory evaluation parameters (texture, flavor, taste, and overall acceptability) between the SLMPPs were not significant.

• Fisheries and Aquatic Sciences
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• 제21권9호
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• pp.20.1-20.3
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• 2018

Hypoptychus dybowskii, the Korean sandlance, is widespread in cold areas of the North Pacific. Although H. dybowskii has been considered to occur on the coast of Hamgyeongnam-do in Korea, the species is also distributed along the coast of Goseong-gun, Gangwon-do, south of Hamgyeongnam-do in the eastern part of the Korean Peninsula on the basis of newly collected specimens. In addition, many Koreans confuse H. dybowskii and Ammodytes japonicus (= A. personatus for Korean specimens) because the Korean common name or dialect of both species is "Yang-mi-ri", yet the two species differ in their external morphology. Hypoptychus dybowskii differs from A. japonicus in the location of the origin of the dorsal fin and the number of dorsal and anal fin rays.

• 한국수산과학회지
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• 제24권2호
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• pp.89-98
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• 1991

까나리의 주요 먹이 생물은 요각류이었으며, 주된 섭식종은 Ca. sinicus이었다. 까나리는 성장함에 따라 먹이 생물의 종류는 다양해지지만 Ca. sinicus를 우점적으로 섭식하였다. 까나리의 위내용물중 먹이 생물로서의 가치는 저연령에서는 P. parvus와 Co. latus가 높았고, 고연령에서는 S. crassa와 Gammaridae가 높았으며, Ca. sinicus는 모든 연령에서 매우 높은 값을 나타내었다. 까나리는 1.5개월 이상이 되면 소화 기관의 구조가 거의 완벽하게 발달되므로 0.5개월군을 제외한 모든 연령군의 먹이 생물은 같았다. 까나리의 먹이 생물에 따른 연령군별 특징은 다음과 같다. 제 1군은 0.5개월 군으로 구성되었으며, 먹이 생물이 가장 다양하게 출현하였다. 제 2군은 2.5개월군, 15.2개월군, 15.8개월군, 26.7개월군, 27.2개월군으로 구성되었고, Ca. sinicus를 가장 많이 출현함으로써, 우점도지수가 가장 높게 나타났다. 우점 먹이 생물로서 다른 군은 모든 요각류인데 비해 S. crassa가 출현한 것이 특이하다. 제 3군은 1.5개월군, 3.5개월군, 4.5개월군, 11.7개월군, 12.2개월군, 12.8개월군, 13.0개월군, 13.3개월군, 14.0개월군, 14.7개월군, 16.0개월군, 16.3개월군, 17.0개월군으로 구성되었고, 먹이 생물종은 13종이지만 Ca. sinicus가 가장 많이 출현하였기 때문에 다양도지수가 가장 낮게 나타났다.

• 한국어류학회지
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• 제12권3호
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• pp.166-172
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• 2000

경상남도 사천시 신수도 연안에 서식하는 까나리의 성장 상태를 파악하기 위해 1988년 3월 20일부터 12월 14일까지 9회 채집하였다. 연령형질인 이석에 나타난 윤문은 연 1회 형성되었고, 형성시기는 제 1륜군은 5월에, 제 2륜군은 3월에 년(年) 1회 형성되었으며, 윤문 형성 원인은 산란에 의한 것으로 나타났다. 산란기는 12월이므로 초륜이 형성되는 데는 약 16개월이 소요되었고, 초륜 이후 2륜군이 형성되는데는 약 11개월이 소요되었다. 전장 (TL)과 이석경(R) 간에는 TL= 182.9R+29.17이었고, 전장(TL)과 체중( BW) 간에는 BW = $4.90{\times}10^{-8}TL^{3.9587}$로 나타났으며, von Bertalanffy 성장식은 $TL_t=177.273(1-e^{-0.040(t+7.332)}$, Robertson 성장식은 $TL_t=\frac{150.275}{1+2.085e^{-0.999t}}$이고, Gompertz 성장식은 $TL_t=157.551e^{-1.214exp(-0.069t)}$이었다.