• Journal of Fisheries and Marine Sciences Education
• /
• v.15 no.1
• /
• pp.67-80
• /
• 2003

This study was carried out to study the reason responsible for the generation of the toxicity in pufferfish. It is well known that the wild pufferfish has the toxicity, but much less in cultured stock. Several previous studies asserted that the pufferfish would make the toxicity of itself, while others have claimed that the toxicity should be made by the bacteria in their intestines. We made an comparative study on the toxicity in pufferfish. Also, the toxicity was compared the pufferfish with the culture pufferfish under the same condition. Based on the present data, the toxicity was possibly caused by the feed that pufferfish intake.

• The Korean Journal of Food And Nutrition
• /
• v.13 no.2
• /
• pp.181-186
• /
• 2000

This study was designed to investigate the preparation of canned pufferfish and its quality during storage at 4$^{\circ}C$${\pm}$0.5 and 25$^{\circ}C$${\pm}$0.5. The proximate compositions of the raw pufferfish were moisture 77.8%, protein 18.4% and lipid 3.3%. After the preparation of canned pufferfish there were no significant changes. During storage at 4$^{\circ}C$${\pm}$0.5 and 25${\pm}$0.5, the amino nitrogen(NH2-N) contents and acid value(AV) in both the raw and canned pufferfish revealed little difference. The volatile basic nitrogen(VBN) contents in the raw and canned pufferfish were in the range of 10.7mg/100g∼19.2mg/100g, and had no change during storage. Viable cell counts of the canned pufferfish had no change during storage at 4$^{\circ}C$${\pm}$0.5 and 25$^{\circ}C$${\pm}$0.5. The toxicity was below 2MU/g in the raw pufferfish, and it was also nontoxic in the canned pufferfish during storage.

• Fisheries and Aquatic Sciences
• /
• v.6 no.4
• /
• pp.172-179
• /
• 2003

The safety of pufferfish (Lagocephalus gloveri) liver oil and the contents of some nutritional components were examined to obtain important information on their use as high valued functional foods. Pufferfish liver oil was extracted by the hot-water method using $1\%$ NaOH solution to remove toxic compounds, and then purified using a general purifying method of fish oil. Any extraordinary clinical symptoms were not observed from all groups administrated with pufferfish liver oil throughout the test period. None of the rats died when administrated the highest concentration of 10 mL/kg of the pufferfish liver oil. Vitamin A content was 114.2 ppm, as a retinal equivalent in the oil extracted using hot-water, but the content was higher (169.3 ppm) in oil extracted using n-hexane. Vitamin D and E were not detected in ppm in oil extracted using hot-water. Vitamin D in the pufferfish liver oil extracted using n-hexane was also undetected, but vitamin E was at 32.5 ppm. Among the 18 minerals detected, the sodium content was the highest at 253.5 ppm, followed by 13.9 ppm ofpotassium, 1.5 ppm of calcium, 0.2 ppm of magnesium, and other trace minerals. The contents of EPA and DHA were $0.8\%\;and\;14.8\%$, respectively, in the pufferfish liver oil extracted using hot-water. Considering these results, there is potential that pufferfish liver oil could be used as a functional food.

• Journal of Life Science
• /
• v.10 no.2
• /
• pp.115-124
• /
• 2000

The present study was undertaken to separate the available components effectively, such as tetrodotoxin(TTX), docosahexaenoic acid(DHA, C22:6,ω-3) and eicosapentaenoic acid (EPA, C20:5,ω -3) from pufferfish liver waste, which are known to have high values as bioactive materials. By using ultrafiltration, it was possible to separate high contents of 68mg TTX from pufferfish liver waste. In contrast, by activated charcoal column, it was to obtain about 54mg TTX. The recovering ratios were 65.3% and 45.0% in the two different methods of ultrafiltration and activated charcoal column, respectively. From the results of HPLC and gas chromatography-mass spectrometry(GC-MS), the obtained toxins were identified to be TTX and its derivatives. In addition, it was also possible to obtain 72.3g DHA and 11.4g EPA from 1kg of pufferfish liver by high performance liquid chromatography (HPLC). These amounts of DHA and EPA were also 17.70% and 1.04% in the total lipid of pufferfish liver oil from analysis of gas chromatography(GC), respectively.

• Journal of Food Hygiene and Safety
• /
• v.38 no.6
• /
• pp.464-475
• /
• 2023

In this study, based on an analysis of two DNA barcode markers (cytochrome c oxidase subunit I and cytochrome b genes), we performed species identification and monitored labeling compliance for 50 commercial pufferfish products sold in on-line markets in Korea. Using these barcode sequences as a query for species identification and phylogenetic analysis, we screened the GenBank database. A total of seven pufferfish species (Takifugu chinensis, T. pseudommus, T. xanthopterus, T. alboplumbeus, T. porphyreus, T. vermicularis, and Lagocephalus cheesemanii) were identified and we detected 35 products (70%) that were non-compliant with the corresponding label information. Moreover, the labels on 12 commercial products contained only the general common name (i.e., pufferfish), although not the scientific or Korean names for the 21 edible pufferfish species. Furthermore, the proportion of mislabeled highly processed products (n = 9, 81.8%) was higher than that of simply processed products (n = 26, 66.7%). With respect to the country of origin, the percentage of mislabeled Chinese products (n = 8, 80%) was higher than that of Korean products (n = 26, 66.7%). In addition, the market and dialect names of different pufferfish species were labeled only as Jolbok or Milbok, whereas two non-edible pufferfish species (T. vermicularis and T. pseudommus) were used in six commercial pufferfish products described as JolboK and Gumbok on their labels, which could be attributable to the complex classification system used for pufferfish. These monitoring results highlight the necessity to develop genetic methods that can be used to identify the 21 edible pufferfish species, as well as the need for regulatory monitoring of commercial pufferfish products.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.28 no.2
• /
• pp.137-140
• /
• 1995

The pufferfish Takifugu obscurus (hwang-bok) was examined for toxicity. Forty-six specimens, which had Gaught at the Imjin River in 1992 and 1993, Korea, were collected and assayed for anatomical distribution of toxicity by the mouse assay method. Ovary and liver showed very strong toxicity, testis, intestine, gall bladder and spleen did moderate toxicity, muscles and skin did weak toxicity, and blood was non-toxic. The results of this study were different from those of Tani, who had examined the toxicity in 19 species of pufferfish, in terms of toxicity in testis, muscle, and skin. The toxicity of testis and muscle had been known to be non-toxic or weakly toxic previously, however, they were known to have weak or moderate toxicity. Therefore, careful attention should be taken to prevent food poisoning by pufferfish ingestion.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.52 no.6
• /
• pp.562-570
• /
• 2019

To develop natural-tasting fish paste from the pufferfish Lagocephalus wheeleri, steamed pufferfish paste (SPP) was prepared and its optimal processing conditions, quality metrics, and shelf-life characteristics were examined. SPP was produced by thawing golden threadfin Nemipterus virgatus surimi (FA grade), then adding 10% unwashed pufferfish surimi (PS), 1.5% salt, 8.0% wheat starch, 0.25% calcium carbonate, 0.25% sugar, 0.75% sorbitol, 0.25% polyphosphate, and 12.0% pufferfish hot-water extract (Brix 10°). The meat was ground with a Stephan mixer, molded at low temperature (18℃, 10 h), vacuum packed in a laminated plastic film bag, heat treated with hot water (95℃, 50 min), and cooled. As the amount of PS added increased, the whiteness, gel strength, and shear strength of the SPP decreased slightly. However, the SPP folding test showed no deterioration in the texture. In the sensory evaluation, the SPP received a higher rating for taste, smell, and overall taste than commercial Japanese pufferfish Kamaboko. The total amino acid content of the SPP was 10,262.6 mg/100 g; the major amino acids were aspartic acid, glutamic acid, alanine, valine, leucine, lysine, and arginine. The free amino acid content was 133.0 mg/100 g; the major amino acids were taurine, glutamic acid, glycine, alanine, cystine, and lysine.

• Journal of Life Science
• /
• v.9 no.6
• /
• pp.653-658
• /
• 1999

A novel marine microorganism, Vibrio sp. YE-101, was isolated from pufferfish and investigated for its ability to synthesize tetrodotoxin (TTX). Various strains isolated from the intestine of pufferfish were grown on TCBS agar plate, and then cultured on Ocean Research Institute (ORI) medium supplemented with 3% NaCl at 23$^{\circ}C$ for 3days. The cells were harvested, disrupted, fractionated by Bio-Gel P-2 column chromatography and then TTX-producing strain, Vibrio sp. YE-101, was identified using mouse bioassay. The isolated TTX from Vibrio sp. YE-101 was also analyzed and identified by HPLC and gas chromatography-mass spectrometer (GC-MS). The mass fragmentation of trimethylsilyl derivatives of C9-base of TTX from Vibrio sp. YE-101 was interpreted and the pattern of fragmentation was same with that of authentic standard. The purfied TTX was also positive to the mouse bioassay, which clearly represents that Vibrio sp. YE-101 can synthesize TTX.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.53 no.3
• /
• pp.308-315
• /
• 2020

To obtain a value-added product from the non-toxic brown-backed toadfish Lagocephalus gloveri (pufferfish), we developed a retort pouched pufferfish soup (RPS) and characterized its processing conditions and quality metrics. We found that the most appropriate manufacturing process for the RPS consisted of detoxifying and cold-water dipping the pufferfish flesh, blanching it, and adding it to the retort pouch along with other ingredients (hot-water extract of pufferfish head and carcass, radish, bean sprouts, and garlic), after which the pouch was sealed, sterilized (120℃, F₀ value 7.5-10 min.), cooled, and inspected. The moisture, crude protein, and total volatile basic nitrogen contents of the RPS were 97.2%, 1.3% and 7.7 mg/100 g, respectively. The total free amino acid content was 903.2 mg/100 g, and the main free amino acids were glutamic acid, taurine, lysine, glycine, threonine, alanine, arginine, proline, and hydroxyproline. Sterilizing the RPS for up to F₀ value 10 min. did not cause any major problems in terms of chemical or sensory qualities. This RPS has good storage stability and organoleptic qualities compared with similar commercial pufferfish soups and is suitable for commercialization as a value-added instant seafood soup.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.33 no.3
• /
• pp.176-178
• /
• 2000

The toxicity of muscle in pufferfish, Tikifugu vermicularis radiatus is known to be weak. However, no food poisoning has reported in this species although market consumption has been relatively high in Korea, especially on western coastal area. It presumes that there could be different toxicity in fish muscle of fresh and frozen specimens. In this regard, the frequency of toxic fish, the toxicity level in fresh and frozen fish as well as highest toxicity ann average toxicity were investigated. From the results, weak toxicity was detected in frozen fish muscle whereas no toxicity was measured in fresh fish. According to this, it is suggested that the toxicity of frozen and fresh fish must be tested simultaneously when tonicity of pufferfish is investigated. The above results implicate that toxicity of pufferfish may be due to the phsyical treatment such as freezing or thawing process.