• Journal of Wellbeing Management and Applied Psychology
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• v.5 no.1
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• pp.9-22
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• 2022

Purpose: The purpose of this study is to develop a kimchi recipe for immunity enhancement using snow crab, which has high food value in the era of COVID-19. Research design, data and methodology: The snow crab kimchi manufacturing method of this study includes the steps of preparing a kimchi seasoning containing snow crab seasoning and chitosan powder. Kimchi seasoning is made by adding 5 parts by weight of crab seasoning and 1 part by weight of chitosan powder to 100 parts by weight of the basic kimchi seasoning prepared by mixing radish, minced garlic, minced ginger, onion juice, anchovy sauce, red pepper powder and glutinous rice paste. Results: It was possible to develop new flavors, possibilities and characteristics of snow crab kimchi by extending the health and functional effects, taste, and preservation period without significantly changing the unique manufacturing method, taste and function of kimchi, including snow crab. Conclusions: Snow crab kimchi was excellent in taste and aroma while enhancing the health functions of the body, such as improving people's immunity. The developed snow crab kimchi manufacturing method can not only improve people's health, but also expand the choice of preference for kimchi taste and shelf life.

• Culinary science and hospitality research
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• v.13 no.1 s.32
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• pp.112-118
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• 2007

This study was carried out to investigate the quality characteristics of snow crab cream soup in order to seek the possibility of using fresh yams and potatoes instead of roux as thickening agents. The highest crude lipid(p<.05) and moisture(p<.001) were examined for the snow crab cream soup with yams and with potatoes as thickening agents($S_1$),($S_2$). The highest pH levels of $S_2(5.75)$ for the snow crab cream soup with yams and with potatoes were 75% and 25%. respectively. The highest lightness of 71.51(L value) was found in the 100% potato as a thickening agent($S_5$)(p<.001). The redness(a value) and yellowness(b value) were increased by adding potatoes to the snow crab soup(a=p<.001), (b=p<.01). Viscosity was increased by potato contents, and highest for the snow crab cream soup($S_5$) (p<.001). In sensory evaluation, the highest sensory scores for flavor and texture(p<.001) of mean 5.11 and 5.05, respectively, were obtained from the snow crab cream soup with yams(75%) and with potatoes(25%)($S_4$). The highest overall acceptability of mean 5.11 was found in the snow crab cream soup with yams(50%) and with potatoes(50%) as thickening agents($S_3$)(p<.001).

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.49 no.1
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• pp.1-17
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• 2013

The investigation for species composition and catch in the Korean deep-water of the East Sea (also known as Sea of Japan) was carried out with trammel nets of 7 mesh sizes (6.1~24.2cm) offshore Donghae (2006) and Yangyang (2007) of Korea. The catches were 1,268kg and composed of 37 species between 200m and 1,200m in depth. The principal species caught were Taknka's snailfish, salmon snailfish, red snow crab, hunchback sculpin, snow crab, spinyhead sculpin, Tanaka's eelpout, Alaska cod and so on. Those were target fish for commercial value except salmon snailfish. The mesh sizes for the largest catch were 10.6cm and 15.2cm in the fishing ground of Donghae and Yangyang, respectively. The habitat of snow crab was shallower than that of red snow crab in both areas. Trammel net enabled to investigate fish in deep-water with small fishing vessel and rather cheap expenses in contrast to bottom trawl that required too much of it. With increasing inner mesh size of trammel net the mean size of some principal species such as Taknka's snailfish, spinyhead sculpin, hunchback sculpin, Pacific cod, snow crab, red snow crab and hybrid between snow crab and red snow crab tended to be large in certain range of mesh size.

• The Journal of Fisheries Business Administration
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• v.49 no.3
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• pp.1-14
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• 2018

This study focuses on red snow crabs for fisheries cooperation in South Korea, North Korea, and Japan. South Korea, North Korea, and Japan have had experience in promoting red snow crab fisheries cooperation. However, this cooperation is now discontinued. South Korea, North Korea, and Japan are required to play a role in mediating South Korea in order to promote red snow crabs fisheries cooperation. South Korea has the capacity to carry out economic intervention in North Korea and Japan. This is even more so in the red snow crabs. On the other, South Korea, North Korea and Japan's red snow crabs fisheries cooperation can develop into Northeast Asian fisheries cooperation including Russia and China. This can be done through the major fisheries of the East Sea, the squid and the alaska pollocks. The role of the Korean peninsula is important in Northeast Asian fisheries cooperation.

• Preventive Nutrition and Food Science
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• v.6 no.2
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• pp.87-90
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• 2001

The volatile flavor components of snow crabs from the Young-duk coast of Korea and their concentrated cooker effluent were isolated by a modified method from Likens and Nickerson, using a simultaneous distillation and extraction apparatus. The concentrated extract was analyzed and identified by gas chromatography and GC-MS. The flavor profile of boiled crab demonstrated that the favorable flavor characteristic of crab involved a seafood-like note, and that of concentrated cooker effluent demonstrated that the weak boiled crab flavor involved a fishy note. The main flavor components of boiled crab were heterocyclic compounds including alkylpyrazines, thizoles and thiolanes, aliphatic ketones including 2-heptanone and nonanone. On the other hand, the main flavor components of cooker effluent were aldehydes including 3-methylbutanal, alipatic ketones including 2-heptanone and alkanes including 2,6,10,14-tetramethyl-pentadecane. Almost all of heterocyclic compounds, which seem to be important contributors to the flavor of boiled crab, were not identified in concentrated cooker effluent. As a result, there may be a need to add the crab flavor components formed through model experiments of Maillard reactions to the concentrated cooker effluent for human consumption.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.47 no.4
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• pp.300-315
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• 2011

The investigation for the catch and species composition in the deep sea of the East Sea was done to search marine organisms using some kinds of traps with small commercial fishing vessel near Goseong, Korea from 2008 to 2009. The experiments was carried out with some different traps at the depth of 200m, 400m, 700m and 1,000m. In 2008, the amount of catch with rectangular, cone and drum net traps was 91.4kg with twelve trips and the proportion of catch with rectangular and cone traps was high. Dominant species caught were Aniwan whelk (57%), snow crab (12%), hunchback sculpin (7%) and red snow crab (5%). The catch of Aniwan whelk was done well with rectangular and cone traps at the depth of 700-1,000m. Snow crab was mainly caught with rectangular and cone traps at the shallower depth of 200m, while red snow crab caught a lot with cone trap at the deeper depth of 700m. In 2009, the amount of catch with rectangular, cone and round traps was 92.4kg with nine trips. The proportion of catch with round trap was higher than that with cone trap. Dominant species caught were snow crab (67.1%), Aniwan whelk (14.8%) and northern shrimp (9.8%). Snow crab was caught well with round trap at the depth less than 400m.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.45 no.3
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• pp.232-237
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• 2012

Snow crab Chionoecetes japonicus cooker effluent (SCCE) is a processing byproduct that is produced in large quantities during snow crab processing. However, it is typically discarded due to the lack of a suitable application or used only as a seasoning following simple concentration. We performed a series of studies to make crab-like flavorings (CFs) from SCCE using response surface methodology and reaction flavor technology. To develop material for CFs, taste compounds in the precipitate of SCCE (PSCCE) and the enzymatic hydrolysate of PSCCE (EHSCCE) were analyzed. The content of free amino acids in EHSCCE was 21.6 times higher than that in PSCCE. The major compounds in PSCCE were arginine, glycine, taurine, alanine and sarcosine in that order; leucine, phenylalanine, arginine, valine and lysine were the major compounds in EHSCCE. Six nucleotides and related compounds were identified in EHSCCE. Hypoxanthine ($40.3{\mu}g/100g$) was the most abundant, followed by 5'-GMP ($22.9{\mu}g/100g$), ADP ($22.5{\mu}g/100g$), AMP ($21.0 {\mu}g/100g$), inosine ($3.6{\mu}g/100g$) and 5'-IMP ($2.3{\mu}g/100g$).

• The Korean Journal of Food And Nutrition
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• v.12 no.3
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• pp.258-264
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• 1999

This study was carried out to investigate the status in weight loss yield of edible meat quality and free amino acid contents of the snow crab(Chionoectes japonicus) by steaming and various drying treat-ment. Change of body weight loss in steaming treatment sample were 20.48∼26.72% and yield of edible meat of steaming sample was higher than raw sample(p<0.05) The pH value was increased with steam-ing and drying and pH of trunk meat was more increased than leg meat. Volatile basic nitrogen(VBN) content of vacuum dried sample was highest and VBN of hot-air and freezing dried sample were about 10mg%. Content of vaccum dried sample wre 41.33 and 48,56mg%. Thirty kind of free amino acids dectected in the snow crab and changes of free amino acid in leg meat were markedly reduced by vacuum drying and the reducing ratio of leg meat by freeze drying was little. The major free amino acid of leg and trunk meat were 39.94% 46.78% respectively. The formation of flavor free amino acid in freezing dried sample were high but its hot-air aried sample were small.

• The Journal of Fisheries Business Administration
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• v.39 no.2
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• pp.25-39
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• 2008

The Korean government is in the establishment process of plan for managing fishing effort by setting up the maximum fishing gear usage per fishery type for the recovery of fishery resources, for the settlement of disputes between fishery sectors over fishing gears, and for the stability of fishing business condition. Especially in the setting up of the maximum fishing gear usage, economic standards as well as biological standards are being considered as a significant factor to promote the sustainable and economically viable development of fisheries. This study is, thus, to analyze the optimal economic fishing gear usage ($E_{MEY}$) as the most economically efficient one for the coastal snow crab gillnet fishery, one of the most controversial sectors in establishing the maximum fishing gear usage. The data of logbooks per trip were used for concentrating on the estimation of $E_{MEY}$ per trip because it was considered there were limitations of data available for analyses. As a finding drawn from the analyses, the optimal economic trap usage ($E_{MEY}$) of coastal snow crab gillnet vessels per trip has to be decreased by about 13%. That is, reducing the trip gillnet usage up to the level of $E_{MEY}$ can lead to the reduction of trip fishing costs, thereby resulting in the increased trip profits.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.45 no.2
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• pp.122-127
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• 2009

A series of fishing experiments was carried out in the eastern coastal waters of Korea from January, 2002 to March, 2003, using gill nets of different mesh sizes (m 180, 210, 240, 270 and 300 mm) to determine the size selectivity of gill net for female snow crab, Chionoecetes opilio. The catch of experimental gears was mostly snow crab (97%), Chionoecetes opilio. The maximum carapace length (RL) of each female snow crab caught in the fishing experiments was measured. The master selection curve was estimated by applying the extended Kitahara s method. The selection curve showed that the gill nets of larger mesh size allowed more female crabs of small carapace size to escape. The optimum values of RL/m for 1.0 of retention probability was 0.563 and RL/m was estimated to be 0.249, 0.290, 0.319, 0.344 and 0.367 when the retention probability were 0.1, 0.2, 0.3, 0.4 and 0.5, respectively.