• Journal of the East Asian Society of Dietary Life
• /
• v.14 no.3
• /
• pp.257-264
• /
• 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.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.48 no.6
• /
• pp.883-887
• /
• 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.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.49 no.5
• /
• pp.573-581
• /
• 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.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.49 no.6
• /
• pp.792-799
• /
• 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.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.55 no.3
• /
• pp.267-277
• /
• 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.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.32 no.5
• /
• pp.550-555
• /
• 1999

The growth and spawning time of juvenile Ammodytes personatus were analyzed based on the daily growth increment in otolith reading of the sample caught in the coastal waters of Shinsudo, Sacheon from March 20 to May 1, 1988. Daily growth increment in otolith was formed once a day. The estimated spawning time ranged from November, 1987 to March, 1988. The von Bertalanffy growth model and the Gompertz growth model were expressed as, $TL=87.80(1-e^{-0.0074(t+10.79)})$ and $TL=72.59 e^{-1.8417\;e-0.0152t}$ respectively, where TL is total length in mm, t is age in day.

• Fisheries and Aquatic Sciences
• /
• v.14 no.3
• /
• pp.161-167
• /
• 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
• /
• v.21 no.9
• /
• pp.20.1-20.3
• /
• 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.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.24 no.2
• /
• pp.89-98
• /
• 1991

Food habits of Sand eel, Ammodytes Personatus, in the costal waters, Shinsudo, Samchunpo, was studied from March to May, 1988. Main food item was Calanus sinicus. Although food diversity increased with age, evenness decreased with age. Importance indices of food items of Paracalanus Parvus and Corycaeus latus were high in younger age. But that of sagitta crassa and Gammaridae were high in older age. As while, that of Ca. sinicus was very high in every age. Food items of A. personatus were equal to all groups except 0.5 month group because it had the complete digestive tract after 1.5 month group.

• Korean Journal of Ichthyology
• /
• v.12 no.3
• /
• pp.166-172
• /
• 2000

Growth of Ammodytes personatus was investigated based on the specimens collected in the costal waters of Shinsudo, Sacheon from March 20 to December 14, 1988. Age determination based on otolith. The rings in the otolith were used as the basis for age annulus. The time of ring formation was estimated to one time per year in May far 1st ring group and March for 2nd ring group. The spawning season peaked in December. It takes approximately 16 months for the first ring and 11 months for the second ring to form in the otolith. The opaque zone was formed and marked over summer at 1st ring group and spawning mark at 2nd ring group. The relationship between the total length(TL) and otolith radius(R), and body weight(BW) were represented respectively as follows: TL=29.17+182.9R, BW=$4.9{\times}10^{-8}TL^{3.9587}$. Von Bertalanffy growth model is $TL_t$ = 177.273 ($1_e^{-0.040(t+7.332)}$), Robertson growth model is $TL_t=\frac{150.275}{1+2.085e^{-0.099t}}$ and Gompertz growth model is $TL_t=157.551e^{-1.214exp(-0.069t)}$.