• 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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• 제39권6호
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• pp.431-436
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• 2006

This study was red snow crab Chionoecetes japonicus cooker effluent (RSCCE) for making a natural crab-like flavorant. The RSCCE ($1\;^{\circ}Brix$ in the initial state) was concentrated up to $40^{\circ}Brix$ to determine the optimal conditions for making a natural flavorant. During concentration, the amino-N content and total acidity increased with the concentration time, while the pH was maintained in range 7.94-8.78. In the acceptance test and quantitative description analysis (QDA), $20^{\circ}Brix$ RSCCE had the best quality in terms of taste (5.87), odor (6.00), and overall acceptance (5.80). Of the taste compounds analyzed in $20^{\circ}Brix$ RSCCE, lactic acid was an abundant non-volatile organic acid, and the nucleotide 5'-inosine monophosphate (IMP) was present, as were four free amino acids: tyrosine, glutamic acid, alanine and glycine. The taste and odor of boiled crabmeat were retained in $20^{\circ}Brix$ RSCCE based on the QDA.

• 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.

• 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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• 제47권5호
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• pp.637-644
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• 2014

Two Chionoecetes crabs, C. opilio and C. japonicus are primary targets of trap fisheries in the East Sea. To promote the sustainable management of these species, we investigated their reproductive biology and spatial distribution based on samples collected in standardized traps in the coastal waters of eastern Korea from September 2007 to August 2008. The estimated spawning season of C. opilio was March-April, whereas that of C. japonicus continued year-round. The estimated molting period of both species was September-October. Fecundity of C. opilio was proportional to female, size, ranging from 44,791 to 151,538 eggs, and the estimated body size at 50% sexual maturity was 63.9 mm carapace width. Egg bearing female C. opilio were mostly collected depths of 200-300 m, particularly off Hupo and Chuksan, suggesting that these areas are their major spawning grounds. In contrast, female C. japonicus were mostly collected at depths of 400-600 m, peaking at 600 m. The species-specific catch rate was higher for C. opilio above 400 m, similar at ca. 450 m, and higher for C. japonicus below 500 m. These vertical differences indicate apparent spatial segregation of the species, suggesting that spatially-explicit fisheries management plans may be necessary for mitigating conflicts between the respective crab fisheries and maintaining these crabs.

• 수산해양기술연구
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• 제46권4호
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• pp.292-301
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• 2010

For an effective management of fisheries resources, it is very important that to make clean inhabitation environment and to preserve fisheries resources. The material which is mainly used as fishing gear in modern times, is polyethylene, polypropylene, polyamide, etc., chemical fiber. And lost fishing gears which are make of these, occur ghost fishing and ocean pollution. To solve these problem, we development biodegradable fishing trap using the polybutylene succinate (PBS). Developed traps are for red snow crab (Chionoecetes japonicus) and shrimp, major traps in the East Sea, and we carried out fishing research using two kind traps in the coastal sea of Ayajin-port (Goseong) to analysis fishing efficiency of PE trap and PBS trap. As a result for fishing experiment (year 2005-2006) of red snow crab trap, two kind traps were almost the same in catches and length composition. During a experiment, parts of meshes, used for over 1 year, were cut by biodegradation. As a result for fishing experiment (year 2007) of shrimp trap, northern shrimp (Pandalus eous), coonstripe shrimp (Pandalus hypsinotus) and morotoge shrimp (Pandalopsis japonica) were catched, and the almost is northern shrimp. Two kind traps were almost the same in catches and length composition. In accordance with these result, it is recommended that the developed traps are have to commercialized because the fishing powers of PE traps and PBS traps were same. But biodegradation speed is have to controled in consideration of ocean microorganism volume and traps life.