• 한국수산과학회지
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• 제45권2호
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• pp.104-113
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• 2012

Crab-like flavorants (CFs) were made from snow crab cooker effluent (SCCE) using response surface methodology (RSM) and reaction flavoring technology (RFT). Type A CF was made from SCCE via RSM, RFT, adding starch syrup, centrifugation, and microfiltration. Type B was made from type A by adding the food additives dimethyl sulfide, ethyl valerate and fish sauce. The stability of the CFs was evaluated in terms of the color values, sensory evaluation, and flavor profiles after storage for 90 days at three different temperatures: 10, 20, and $30^{\circ}C$. The compounds, ethanol and 3-methyl-1-butanol, were considered key components of off-flavor and a decrease in dimethyl-2-vinylpyrazine affected the occurrence of off-flavor. It may be a microbial metabolite arising from contamination and lab-scale micro-filtration. At the lowest temperature ($10^{\circ}C$), the decrease in volatile compounds, such as pyrazines, was not as dramatic as at $20^{\circ}C$ and $30^{\circ}C$ and alcohol formation was prevented or delayed. Therefore, it is necessary to store CFs at < $10^{\circ}C$ with suitable sterilization to preserve volatile flavor compounds and prevent off-flavor from occurring.

• 한국식품영양과학회지
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• 제43권1호
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• pp.128-134
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• 2014

천연 게향을 제조하기 위하여 홍게 농축가공 자숙액($20^{\circ}Brix$)을 원료로 여기에 4종류의 아미노산(proline, glycine, arginine, methionine)과 단당류(fructose)를 선정하여 반응향을 유도하고자 하였다. 4종류의 아미노산과 fructose를 각각 독립변수로 두고 종속변수로는 odor, taste 및 overall acceptance를 두고 중심합성계획법에 따라 반응표면분석법으로 최적 가공조건을 선정하였다. 모델식의 결정계수(R-square)는 odor가 0.88, taste는 0.90, overall acceptance는 0.95였고, 적합결여검증(lack of fit)(P<0.05)에서는 odor(0.01)를 제외하고는 2차식으로의 설계가 유의함을 알 수 있었다(P<0.05). 그러나 odor에서도 결정계수 값이 0.88로서 전체적인 식은 만족할 만하였다. Odor score는 $7.17-0.24[Pro]^2-0.21[Gly]^2-0.21[Arg]^2-0.23[Met]^2-0.27[Fru]^2$의 식으로 나타났으며, 각각 독립변수의 2차항 만이 모두가 유의성(P<0.05)을 나타내었다. 정상점에서의 odor 값은 7.21로 정상점이 최고점이었다. 얻어진 모델식에서의 최적농도는 홍게 농축자숙액($20^{\circ}Brix$)에 proline 0.29 g/100 mL(w/v), glycine 0.63 g/100 mL(w/v), arginine 0.61 g/100 mL(w/v), methionine 0.02 g/100 mL(w/v) 및 fructose 1.07 g/100 mL(w/v)이었으며, 이 조건에서의 실제 관능검사(odor) 값은 7.56이었다.

• 한국양식학회지
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• 제13권3호
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• pp.245-251
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• 2000

1997년 12월부터 1998년 3월까지 경상북도 영덕~울진 인근 해역의 수심 170~250 m에서 채집된 대게, Chionoecetes opilio의 크기조성에 따른 생태학적인 특징과 성숙에 대해 연구하였다. 갑폭 조성에서, 암컷과 수컷의 주 출현개체군은 각각 70~80 mm (60.1%), 80~90 mm (64.2%) 체급군이었다. 갑장 및 갑폭의 관계 (암컷 CL=0.951 CW+0.2033, 수컷 CL=0.9387 CW+2.0811)는 암수 모두 갑장에 비해 갑폭이 약간 끈 것으로 나타났으며, 갑폭과 체중의 관계 (암컷 BW=0.0123 CW$^{2.1693}$ , 숫컷 BW=0.0056 CW$^{2.3694}$)에서 체중의 변화는 동일 체급군에서 숫컷이 암컷보다 무겁게 나타났다. 또, 갑폭 64.9-96.0 mm에서 암컷의 평균 포란수(F=8.5285 CW$^{2.0498}$ )는 35,000~114,000개로 조사되었다. 갑폭에 대한 성숙개체 (암컷 외포란 및 난소 발달, 수컷 : vasa deferentia 관찰)의 비율은, 암컷의 경우 갑폭 54.2 mm 에서 약 50%, 갑폭 60.1 mm 이상에서는 100%였으며, 갑폭 42.3 mm 이하에서는 성숙개체가 관찰되지 않았다 수컷의 경우는 갑폭 58.8 mm, 72.0 mm 이상에서 각각 50%, 100%의 성숙개체 출현율을 나타냈으며, 갑폭 48.4 mm 이하에서는 성숙개체가 관찰되지 않았다.

• 한국수산과학회지
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• 제42권4호
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• pp.380-386
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• 2009

Molting and growth of the snow crab, Chionoecetes opilio was investigated using samples captured in the East Sea from July 2002 to June 2004. Individuals over 40 mm carapace width (CW) molted once a year from July to October. Annual molt stage of C. opilio can be divided into four stages; premolt stage, molting stage, postmolt stage and intennolt stage. The relationship between CW and chela height (CH) can be expressed as Y=-82lnCW+73.1129lnCH+166. They were separated into two groups based on the equation, that is, one group having a negative value (below 70 mm in CW) and other group having a positive value (over 130 mm in CW). Carapace width at 50% terminal molt ($CW_{50%}$) of males was estimated to be 105 mm. The Gompertz growth equation estimated from a non-linear method was $CW=118.99e^{-6.296e^{-0.3062t}}$ for females and $CW=156368e^{-6.6619e^{-0.2626t}}$ for males.

• 한국수산과학회지
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• 제48권3호
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• pp.284-292
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• 2015

We explored preprocessing-mediated quality changes in red snow crab fish sauce. A control (C) group and groups treated with autolysis (A), boiling (B), enzymatic hydrolysis (E), and addition of Aspergillus oryzae (K) were formed. The titratable acidity of the K group increased with storage time, whereas that of groups C, A, B, and E decreased. The total and amino nitrogen contents initially increased on storage of all samples, but decreased in later periods. The total plate count (TPC) of the K group was initially 5.26 log CFU/mL and increased to 7.28 log CFU/mL at 3 months of storage. The TPCs of the C, A, B, and E groups were initially <5.00 log CFU/mL and decreased with storage. The lactic acid bacteria count of the K group was initially 4.80 log CFU/mL and increased until month 5 to approximately 6.06 log CFU/mL. The K group scored higher in terms of sensory attributes than the other groups and maintained marketable scores for all relevant properties (color, flavor, off-odor, and overall acceptance). Furthermore, the free amino acid content of the K group was the highest among all groups at approximately 3,000 mg per 100 g. These results suggest that K treatment may be beneficial in the preparation of fermented fish sauce.

• 한국수산과학회지
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• 제41권2호
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• pp.119-124
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• 2008

Reproductive ecology of the snow crab Chionoecetes opilio was investigated in terms of the reproductive organs, abdominal flap, fecundity, and maturity. Specimens were collected with gill nets and trawls from June 2002 to May 2003 in the eastern waters of Korea. The female and male C. opilio are distinguished only by the shape of the abdominal flap, which is triangular in males and circular in females. The gonads of female and male crabs are generally X-shaped. The male gonad is white, while the female gonad appears milk-white after spawning and then turns from light orange to dark orange with maturation. The female gonads matured from June, and mature and immature groups could be distinguished from December to February or March. Brooding eggs changed from bright orange to dark brown with formation of the compound eye immediately before hatching. Accordingly, the main spawning season is February and March. The minimum maturity carapace width of female crabs was 61.1 mm, and the mean fecundity is about 108,300 eggs.

• 한국수산과학회지
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• 제44권2호
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• pp.99-103
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• 2011

This study was performed to determine the optimal hydrolysis conditions for the production of a flavoring from the precipitation of snow crab cooker effluent (PSCCE) with commercial proteases. Based on cost-per-enzyme activity and sensory evaluations, Flavourzyme$^{(R)}$ 500 MG plus Protamex$^{(R)}$ (1:1 ratio, w/w) were selected as suitable enzymes. Three independent variables consisting of the substrate concentration (S), enzyme-to-substrate ratio (E/S), and hydrolysis time (T) were examined using response surface methodology (RSM). A model equation obtained from RSM was used to predict the degree of hydrolysis (DH) as follows: % DH = 52.285 - 6.371[S] + 5.469[E/S] + 7.599[T] - $5.818[S]^2$ - $5.633[E/S]^2$ - $6.528[T]^2$ - 3.265[E/S][S] - 5.415[T][S] + 4.315[T][E/S]. From the ridge analysis, the conditions favoring the highest degree of hydrolysis were pH 7.45, $55^{\circ}C$, a S of 21.82%, an E/S of 0.50%, and a T of 3.74 h.

• 한국수산과학회지
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• 제53권6호
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• pp.925-933
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• 2020

This study is aimed to compare stock assessment models which are effective in assessing red snow crab Chinonoecetes japonicus resources and to select and apply an effective stock assessment model in the future. In order to select an effective stock assessment model, a process-error model, observation-error model, and a Bayesian state-space model were estimated. Analytical results show that the least error is observed between the estimated CPUE (catch per unit effort) and the observed CPUE when using the Bayesian state-space model. For the Bayesian state-space model, the 95% credible interval(CI) ranges for the maximum sustainable yield (MSY), carrying capacity (K), catchability coefficient (q), and intrinsic growth (r) are estimated to be 10,420-47,200 tons, 185,200-444,800 tons, 3.81E-06-9.02E-06, and 0.14-0.66, respectively. The results show that the Bayesian state-space model was most reliable among models.

• 한국수산과학회지
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• 제56권2호
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• pp.221-227
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• 2023

The vertical distribution of snow crab Chionoecetes spp. larvae in the East Sea were investigated in April 2021 using the Multiple Opening/Closing Net and Environmental Sensing System (MOCNESS). The water temperature ranged from 0.86 to 17.2℃, and salinity from 34.0 to 34.7 psu. Zoea I and II occurred range from 29 to 1,982 inds.10³ m^-3 at 10 stations, and range from 4 to 11 inds.10³ m^-3 at 3 stations, separately. Therefore, Zoea I occurred in wider area and higher density than Zoea II at all stations. In the vertical distribution of larvae, all zoeal stages were mainly distributed in the 30-40 m strata, and the larvae showed nocturnal vertical migration similar to that of most zooplankton. Zoea I appeared in the range from 13.7 to 15.8℃ and occurred at the highest density of 1982 inds.10³ m^-3 at 14℃. And Zoea II appeared range from 13.4 to 14.5℃ and occurred in the highest density of 11 inds.10³ m^-3 at 13.4℃. In conclusion, the early larval stage (zoea I) occurred at a higher range of sea surface temperature than later larval stage (zoea II).

• 한국수산과학회지
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• 제48권5호
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• pp.644-654
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• 2015

This study investigated changes in the quality of fermented red snow crab Chionoecetes japonicus sauce with or without Aspergillus kawachii koji and added salt. Samples were divided into four groups depending on whether koji was added and the amount of salt: RC15, 15% added salt, no koji; RC20, 20% added salt, no koji; RK15, 15% salt plus 10% koji; and RK20, 20% salt plus 10% koji. The samples were fermented at 20±2℃ for 4 months. During the fermentation period, the moisture contents of the four types of sauce decreased while the crude ash and protein contents increased. The pH of the RK groups decreased and was lower than in the RC groups. The acidity of the RK groups increased and was higher than in the RC groups. Both the total nitrogen (TN) and amino nitrogen (AN) levels increased continuously and were higher in the RK groups than in the RC groups. The volatile basic nitrogen (VBN) content increased rapidly and was higher in the RC groups than in the RK groups. The color did not differ significantly among the four groups. The viable cell counts in the four groups increased and no coliforms were detected. The total free amino acid and glutamic acid contents were highest in the RK15 group and the main amino acids in RK15 were aspartic acid, glutamic acid, alanine, leucine, phenylalanine, and lysine. Overall acceptance was significantly higher for the RK groups than the RC groups and RK15 ranked highest among the four sauces. These results suggest that Aspergillus kawachii koji is beneficial for processing fish sauce made using red snow crab.