• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.6
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• pp.924-928
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• 2005

Toxin profiles of the paralytic shellfish poison (PSP) detected from domestic shellfishes collected at the market and imported. shellfishes were invested by fluorometric HPLC. Total 9 components in PSP were analysed from the imported ark shell, such as saxitoxin (STX), decarbamoylsaxitoxin (dcSTX), gonyautoxin (GTX) - 1,2,3,4,5, Cl and C2. Among those toxins, 7 components except for GTX1,4 were detected from domestic shellfishes and showed different toxin contents and toxin compositions by species. Only C group toxin (Cl +2) contained in short necked clam and hard clam $(0.06\~0.56\;nmole/g)$ which living under soil but, in the blue mussels and oysters which cultured in the open sea water, showed more higher toxicity and complicate toxin compositions. Toxin compositions in bloody clam and purplish washington clam were very different in some samples even in same species. GTX4 and GTX5 were higher in imported scallop and STX was higher in imported ark shell than other species.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.31 no.6
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• pp.791-798
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• 1998

To develop natural flavoring substances. optimal hydrolysis conditions for two stage enzyme hydrolysates (TSEH) using low-utilized shellfishes such as purplish clam and frozen oyster stored at $-20^{\circ}C$ for 60 days. The optimal conditions for TSEH method were revealed in temperature at $50^{\circ}C$ 3 hours digestion with alcalase (Aroase AP-10, $0.3%$ w/v, pH 8.0) at the 1st stage and $45^{\circ}C$ 2 hours digestion with neutrase (Pandidase NP-2, $0.3\%$ w/v, pH 6.0) at the 2nd stage. Among water extracts, autolytic extracts and 4 kinds of enzyme hydrolysates tests, TSEH method was superior to other methods on the aspect of yields, nitrogen contents, taste such as umami and control of off-flayer formation, and transparency of extracts. From the results of chemical experiments and sensory evaluation, we may conclude that TSEH from low-utilized marine products is more flavorable compared the conventional enzyme hydrolysates, it could be commercialized as the seasoning substances.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.6
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• pp.915-923
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• 2005

We monitored paralytic shellfish poison (PSP) by HPLC method in shellfishes including a sea squirt, and its products produced in domestic and imported, total 35 species, 850 samples, collected at 9 cities such as Seoul, Busan, Daegu, Ulsan, Pohang, Masan, Tongyeong, Geoje and Sacheon, 10 times by month (2 times in April and May) from March to October, 2004. PSPs were detected in a few raw samples on March, and it showed highest toxic ratio $(72.9\%)$ on third week of April (51 samples toxic in total 70 samples) and decreased suddenly to $2.4\%$ on third week of May. After then, PSPs were detected in a few samples, sporadically, and disappeared after August. Most raw shellfishes in the market were safe from PSP, showing the toxicity below 1 MU/g (quarantine level 4.0 MU/g), except oyster collected on April at Masan (1.9 MU/g), blue mussel on April (1.8 MU/g) and purplish washington clam on May at Sacheon (2.1 MU/g). However, it was strongly suggested to survey and under control for the imported scallops and ark shells which showed highly toxic in the quarantine level on May, July, even September. PSP were not detectable in the all shellfish products collected on May, July and September, except 2 boiled and dried mussels contained trace amount (0.01 MU/g), and all those products were safe as below quarantine toxin level (4.0 MU/g).