• 한국수산과학회지
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• 제50권6호
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• pp.656-661
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• 2017

To develop a highly value-added product from extract from small and damaged sea mussels Mytilus edulis, we prepared two types of sea mussel sauce (MS): bottled (BMS) and retort pouched (RMS). We investigated the processing conditions, quality metrics and flavor compounds in each type of sauce. We found that the most appropriate base formulation for both BMS and RMS consisted of 40.0% SME (Brix $30^{\circ}$), 15.0% sugar, 6.0% salt, 4.0% monosodium glutamate, 4.0% soy sauce, 3.5% starch, 3.0% yeast extract, 3.5% wheat flour and 21.0% water. The crude protein, salinity, volatile basic nitrogen and amino-nitrogen content of the BMS and RMS were 8.7% and 8.8%, 9.3% and 9.2%, 24.9 and 31.4 mg/100 g, and 468.5 and 455.1 mg/100 g, respectively. For comparison, the ranges of these values in commercial oyster sauces (COS) are 4.7-7.5%, 10.7-12.0%, 8.2-12.5 mg/100 g, and 225.7-448.2 mg/100 g, respectively. The total free amino acid content of RMS and Premium COS was 7,215.7 and 6,160.7 mg/100 g, respectively, and the main free amino acids were glutamic acid, taurine, glycine, alanine, arginine, proline and lysine. These results demonstrate that BMS and RMS have favorable organoleptic qualities and good storage stability compared to COS, and are suitable for commercialization as high-flavor seasoning sauces.

• 한국수산과학회지
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• 제21권3호
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• pp.161-168
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• 1988

한국 남해안에서 생산되는 주요 패류중에서 PSP 함량이 비교적 높은 진주담치를 시료로 택하여 추출한 독소에 대한 pH변화와 가열처리하였을때의 독소의 안정성을 검계하고, 추출된 독소를 활성탄소처리, Bio-Gel P-2 및 Bio-Rex 70의 각 column chromatography로 분리정제하여 electrophoresis, TLC 및 HPLC로 분석한 결과는 다음과 같다. 1. 추출된 PSP의 pH는 3.0부근이었으며 이 PSP를 $121^{\circ}C$ 15분과 $100^{\circ}C$로 2시간 처리하였을때 약 $20\%$가 파괴되었다. 2. PSP는 $121^{\circ}C$에서 15분 처리하였을 때 pH $2.0\~4.0$ 범위에서는 안정하였으나 pH 4.5이상에서는 불안정하였으며 pH 6.0에서는 $80\%$가 불활성화되었다. 3. 충무일원에서 생산되는 양식 진주담치에서 분리된 PSP는 주로 GTX 1, 2, 3, 4이었으며, STX군 독소는 GTX군의 약 1/40에 불과하였다.

• 한국수산과학회지
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• 제50권6호
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• pp.650-655
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• 2017

Extraction methods for cultured sea mussels Mytilus edulis and the quality characteristics of resulting extracts were investigated. The crude protein, carbohydrate and volatile basic nitrogen content of raw sea mussels was 15.2%, 1.9%, and 11.2 mg/100 g, respectively. Extracts were prepared using three different methods: hot-water extract (WE), scrap enzymatic hydrolysate extraction (SE), and complex extraction (CE). The respective extracts contained 5.5%, 8.6%, and 6.6% crude protein; 281.7, 366.0, and 343.0 mg/100 g amino nitrogen,: and 2.0%, 1.1% and 1.8% salinity. Their extraction yields were 689, 323, and 1,012 mL/kg. The CE method was superior to the traditional WE method in terms of extraction yield, amino-nitrogen content, and organoleptic qualities, but not odor. Active taste components were evaluated and the total free amino acid content of the WE and CE methods was 5,667.0 and 7,006.3 mg/100 g, respectively. The concentrations of major components (for WE and CE methods, respectively) were as follows: glutamic acid (1,244.0 and 955.4 mg/100 g), taurine (987.9 and 746.8 mg/100 g), glycine (721.2 and 847.0 mg/100 g), alanine (341.9 and 423.8 mg/100 g), arginine (265.5 and 376.5 mg/100 g), lysine (199.8 and 270.4 mg/100 g), and proline (253.9 and 220.3 mg/100 g). In conclusion, these results demonstrate that there is potential for using the CE method to expand the commercial utilization of sea mussels as a flavoring substance resource.

• Journal of Microbiology and Biotechnology
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• 제27권3호
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• pp.460-470
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• 2017

Mussels are major fouling organisms causing serious technical and economic problems. In this study, antifouling activity towards mussel was found in three compounds isolated from a marine bacterium associated with the sea anemone Haliplanella sp. This bacterial strain, called PE2, was identified as Vibrio alginolyticus using morphology, biochemical tests, and phylogenetic analysis based on sequences of 16S rRNA and four housekeeping genes (rpoD, gyrB, rctB, and toxR). Three small-molecule compounds (indole, 3-formylindole, and cyclo (Pro-Leu)) were purified from the ethyl acetate extract of V. alginolyticus PE2 using column chromatography techniques. They all significantly inhibited byssal thread production of the green mussel Perna viridis, with $EC_{50}$ values of $24.45{\mu}g/ml$ for indole, $50.07{\mu}g/ml$ for 3-formylindole, and $49.24{\mu}g/ml$ for cyclo (Pro-Leu). Previous research on the antifouling activity of metabolites from marine bacteria towards mussels is scarce. Indole, 3-formylindole and cyclo (Pro-Leu) also exhibited antifouling activity against settlement of the barnacle Balanus albicostatus ($EC_{50}$ values of 8.84, 0.43, and $11.35{\mu}g/ml$, respectively) and the marine bacterium Pseudomonas sp. ($EC_{50}$ values of 42.68, 69.68, and $39.05{\mu}g/ml$, respectively). These results suggested that the three compounds are potentially useful for environmentally friendly mussel control and/or the development of new antifouling additives that are effective against several biofoulers.

• 한국수산과학회지
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• 제11권2호
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• pp.65-83
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• 1978

This study was attempted to evaluate the taste of broiled-dried sea mussel which is a traditional dried Sea food in Korea. The contents of such compounds as free amino acids, nucleotides and their related compounds, TMAO, betaine, and nonvolatile organic acids were analysed. From the results of analysis of nucleotides, the contents of AMP and ADP in broiled-dried Mytilus coruscus and Mytilus edulis appeared higher than other nucleotides and tended to increase slightly after cooking, drying, and storage which might be due to both their stability and the addition of degradation of nucleic acids during cooking. In the free amino acid composition of fresh samples abundant amino were taurine, glycine, serine, glutamic acid, alanine, arginine, threonine, tyrosine, lysine and valine in order. Such amino acids as histidine, leucine, methionine and isoleucine were poor and both proline and phenylalanine were merely trace. The free amino acid composition in the extract of Mytilus corucus and Mytilus edulis after broil-drying was not changed. These amino acids, taurine, glycine, feline, glutamic acid, alanine and arginine were abundant in dried samples as well as in the fresh. The total free amino acid was greatly reduced after cooking and drying ranging from $76.3\%$ to $79.7\%$ loss to that of tile fresh. The content of betaine shelved the same tendency as in total free amino acid while TMA slightly increased relating to TMAO decrease during broil-frying. Such nonvolatile organic acids as succinic, lactic, malic and fumaric acid were abundant in both fresh and broiled-dried samples whereas oxalic and pyruvic acid were poor. It is found that the taste compounds of broiled-dried Mytilus coruscus and Mytilus edulis were composed of amino acids as glycine, serine, alanine, glutamic acid, arginine, and betaine, TMAO, ADP, AMP, and organic acids such as succinic acid, lactic acid, malic acid and fumaric acid. No significant differences in the taste compounds between male and female as well as between Mytilus coruscus and Mytilus edulis was not observed.

• 한국수산과학회지
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• 제43권4호
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• pp.293-297
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• 2010

To prevent amnesic shellfish poisoning (ASP) resulting from the consumption of shellfish contaminated with domoic acid, the quantitative analysis of domoic acid is very important. We validated a high performance liquid chromatography (HPLC) method for accurate and precise quantification of domoic acid. A clear peak and the isolation of domoic acid resulted on injecting a 50% methanol extract of CRM-ASP-Mus-c mussel reference material using HPLC. The limit of detection of domoic acid under the established HPLC conditions was $0.10\;{\mu}g/g$, and the limit of quantification of the toxin under the same conditions was $0.25\;{\mu}g/g$. The intra-accuracy and precision for domoic acid in CRM-ASP-Mus-c were 90.7-95.7% and 0.28-22.25%, respectively. The inter-accuracy and precision for domoic acid were 89.1-97.1% and 1.7-4.1%, respectively. The mean recovery of domoic acid in methanol extracts from ten species of marine invertebrates was 88.6-1105.1%.

• 한국수산과학회지
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• 제46권2호
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• pp.154-159
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• 2013

The AOAC Mouse Bioassay method (MBA) has been widely used for routine monitoring of paralytic shellfish poisoning (PSP) for more than 50 years. However, this method has low sensitivity and experiences interference from other components in the extract. Also, ethical issues have been raised against the continued use of this live-mouse assay. To establish an alternative method for PSP analysis, we attempted to develop PSP analysis conditions using liquid chromatography-tandem mass spectrometry (LC-MS/MS). The LC-MS/MS analysis of reference material showed very reasonable accuracy, and the analysis time was just 15 min. However, the recovery rate of toxin spike samples using the LC-MS/MS analysis was 59.4-91.0%. We also attempted to remove the matrix effect using shellfish extracts, but recoveries of C1 and C2 did not improve. A comparison between the results of MBA and LC-MS/MS analysis revealed good correlations, with values of 0.8878 and 0.9211 for oyster and mussel matrices, respectively.

• 한국수산과학회지
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• 제42권1호
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• pp.8-14
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• 2009

To prevent the food poisoning originated by consumption of shellfish contaminated with domoic acid, the quantitative analysis of domoic acid is to be very important. The stability of domoic acid at different temperature, pH and light was investigated using high performance liquid chromatography (HPLC). The mean recoveries of domoic acid in the methanol extracts from oyster (Crassostrea gigas), blue mussel (Mytilus edulis), short neck clam (Ruditapes philippinarum) and ark shell (Scapharca broughtonii) were 85.4-104.5%, 94.8-101.2%, 91.0-104.6%, and 95.7-109.6%, respectively. The working solutions of domoic acid standard were very stable for one month at $-18^{\circ}C$, $4^{\circ}C$, and room temperature. And domoic acid in the methanol extract from oyster was stable for a day at $4^{\circ}C$ and room temperature, and for a week at $-18^{\circ}C$. Therefore, this implies that quantitative analysis for domoic acid must consider the storage conditions of the standard solutions and the methanol extracts from shellfish. The standard solutions adjusted to pH 3-9 were also stable after heating at $121^{\circ}C$ for 30 min. The effect of light exposure on domoic acid was tested by exposing the methanol extracts to light. Domoic acid degraded slowly when the samples were kept in the dark (brown vial). However, following the light exposure the photodegradation became more rapid; no detectable domoic acid remained in $1.0{\mu}g/mL$ of methanol extract after 5 hours.

• 한국식생활문화학회지
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• 제2권1호
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• pp.25-31
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• 1987

우리나라 전통수산식품의 식품학적 연구의 일환으로서 담치젓국의 유리아미노산, 핵산관련물질, betaine, 총 creatinine 및 유기산 등의 정미성분과 지방산조성을 분석하였다. 담치젓국의 수분함량은 59.6%였고 조단백질 및 당은 9.4%였다. 각각 18.2%, VBN함량은 89.4mg/100g이었고 아미노질소 함량은 157.3mg/100g이었다. 총유리아미노산 함량은 건물량기준으로 10,520.5mg/100g 이었고 이중 glycine, arginine, aspartic acid 및 glutamic acid가 전체의 55.7%를 차지하였다. 핵산관련물질은 hypoxanthine의 함량이 건물량기준으로 $8.77\;{\mu}mole/g$으로써 가장 많았다. 담치젓국의 엑스분질소중에서 유리아미노산질소, 암모니아질소, 핵산관련물질질소, TMAO질소, TMA질소, betaine질소 및 총 creatinine질소가 전체의 71.7%를 차지하고 있었고 이중 유리아미노산질소가 53.3%를 차지하여 상당히 많았다. 불휘발성유기산은 7종이 동정되었으며 succinic acid가 건물량기준으로 125.5mg/100g으로서 가장 많았고 다음으로 lactic acid(91.9mg/100g) 및 ${\alpha}-keto-glutaric$ acid(23.2mg/100g)의 순이었으며 oxalic acid, fumalic acid, malic acid 및 citric acid는 미량 검출되었다. 지방산조성은 폴리엔산이 45.5%, 포화산이 33.0%, 모노엔산이 21.5%였고 주요구성지방산은 16 : 0, 18 : 2, 22 : 6, 18 : 1 및 20 : 5였다. 관능검사 결과 유리아미노산이 맛에 기여하는 정도가 가장 컸고 다음으로 유기산 및 핵산관련물질의 순이었다. 담치젓국의 맛에는 유리아미노산과 불휘발성유기산이 중요한 역할을 하며 핵산관련물질과 TMAO, betaine 및 creatinine이 보조적 역할을 할 것으로 볼 수 있었다.

• 한국수산과학회지
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• 제20권4호
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• pp.293-299
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• 1987

우리나라산 주요 패류에 대한 독의 분포특성 등에 대한 연구의 일환으로 우선 1986년 3월 부산시 사하구 구평동 지선에 소재하는 모회사(폐선을 해체하여 고철로 활용)의 작업인부들이 먹고 식중독 사고를 일으킨 원인식품인 진주담치를 시료로 하여 biassay를 통한 마비성 패류독의 독성을 조사하고 독소를 분리하여 electrophoresis, TLC, HPLC로 분석한 결과를 요약하면 다음과 같다. 1. 식중독사고의 원인이 된 진주담치의 마비성 패류독 함량은 $132\~295MU/g$, 또는 $26.4\~58.9{\mu}g/g$ 였다. 2. 독화된 진주담치의 중장선부위에는 독성이 $439\~979MU/g$나 되어 육질부위의 약 9배에 달하였으며 전체 독성의 $70\%$ 정도가 중장선부위에 축적되어 있었다. 3. 마비성 패류독을 분리하여 전기영동, TLC, HPLC로 분석한 결과 주성분은 $Gonyautoxin_{1\~4}$ 였으며, Saxitofin 군은 아주 미량검출되었다. 이상의 결과로서 본 마비성 패류독에 의한 식중독 사고의 원인물질은 Saxitoxin이 아니고 Gonyautoxin 임을 알 수 있었다.