• Title, Summary, Keyword: sea mussel

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Study on Biochemical Pollutant Markers for Diagnosis of Marine Pollution XI. Changes in Cholinesterase Activity of the Mussel (Mytilus coruscus) in the South Sea (해양오염의 진단을 위한 생화학적 오염지표에 관한 연구 XI. 남해산 홍합 (Mytilus coruscus)의 콜린에스테라아제의 변화)

  • 최진호;김대익;박수현;김동우;박청길;양동범
    • Journal of Life Science
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    • v.9 no.3
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    • pp.282-288
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    • 1999
  • This study was designed as a part of efforts to investigate the biochemical pollutant markers for diagnosis of marine pollutions by changes in cholinesterase activity of the mussel (Mytilus coruscus) in South Sea of Korea. Acetylcholinesterase (AChE) activities in muscle of cultured mussels in South Sea were remarkably lower (20∼41%, respectively) than those of wild mussel in Pohang(control) of East Sea. Acetylcholine (Ach) activities in muscle of cultured mussels in South Sea were remarkably lower (15∼30%, respectively) than those of wild mussel in Pohang of East Sea. Monoamineoxidase (MAO-B) activities in muscle of cultured mussels in South Sea were significantly 2∼19% higher than those of wild mussel in Pohang of East Sea. It suggests that AChE, ACh and MAO-B activities in muscle of cultured mussels of South Sea may be used as the most effective mean in a biochemical markers for early warning of environmental damages caused by organophosphorus pesticides.

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Evaluation of Thermal Processes for Canned Marine Products (1) Canned Boiled Sea-mussel in Brine and Canned Smoked Sea-mussel in Oil (수산물통조림의 살균조건에 관한 연구(1) 홍합 보일드 통조림 및 홍합 훈제 기름담금 통조림)

  • PARK Young-Ho
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.17 no.3
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    • pp.159-164
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    • 1984
  • The present studies were conducted to evaluate the sterilizing efficiency of the thermal processes for the canned sea-mussel products, such as canned boiled sea-mussel in brine (packed into No. 1 flat can) and canned smoked sea-mussel in oil (packed into No. 3B square can), with the purpose of deciding the adequacy of the processes. Heat penetration was tested three times with three cans at a time for each canned product. The tip of the applicator was fixed on the position a little below the geometrical center of the can. The test cans were placed in the middle layer of the basket in which the same canned products were loaded with, and the test cans were arranged to the front, the middle and the rear in the retort. The heat penetration curve of the canned boiled sea-mussel in brine showed a broken logarithmic heating curve while that of the canned smoked sea-mussel in oil showed a simple logarithmic heating curve. The calculated $F_0$ value for the canned boiled sea-mussel in brine was 25.33 and the canned smoked sea-mussel in oil was 13.84. Additionally, the nomographs represents the relationship between $F_0$ values and B values(process time including $42\%$ of come-up time) for the canned sea-mussel products were constructed.

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QUALITY ORANGES IN SHUCKED SEA MUSSEL MYTILUS EDULIS (박신 진주담치 수송 중의 품질변화)

  • LEE Byeong-Ho;LEE Jong-Gap;CHOE Ho-Yeon
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.8 no.4
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    • pp.208-212
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    • 1975
  • The study was conducted to determine the optimum conditions for keeping quality of shucked sea mussel, Mytilus edulis, during marketing under commercial handling. As quality factors, water holding capacity, pH, VBN and TMA content were measured. Water holding capacity was obviously affected by salt content of the sea mussel meat. Water was released at the salinity above $2.8\%$ and absorbed below the value. In case of distilled water added instead salt solution, $23.3\%$ weight was gained. Absorbing or releasing water of sea mussel meat was also influenced by temperature showing either water gain or loss was greater at, $3^{\circ}C\;than\;25^{\circ}C$. Osmotic quilibrium by salt between meat and liquor was held within 4 hours. The pH value of fresh sea mussle marked 6.0 which is somewhat lower when compared with that of other shellfishes, and it gradually decreased to 5.0 during storage. VBN contents of fresh muscle and shell liquor were $2.1mg\%$ and $1mg\%$ respectively. The sour odour began to be detectable with $5.0mg\%$ of VBN content. TMA in the sea mussel was not detected.

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Effect of Hydrochloric Acid, Sulfuric Acid and Enzymes on the Hydrolysis of Marine Products. (1) Effect of hydrochloric acid on the hydrolysis of dried cuttlefish, sardine, shrimp, sea mussel and undaria (水産物의 鹽酸, 黃酸, 酵素에 依한 加水分解에 關한 硏究 (第一報) 鹽酸에 依한 加水分解)

  • Lee, Sang-Tai;Song, Ki-Moo
    • Journal of the Korean Chemical Society
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    • v.4 no.1
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    • pp.85-87
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    • 1957
  • We have studied on the effect of hydrochloric acid on the hydrolysis of dried cuttlefish, sardine, shrimp, sea mussel and undaria taking various concentration of acid, heating at various periods at constant temperatures and under atmospheric pressure following results were obtained. 1. The addition of HCl increases hydrolysis ratio of marine products rapidly, having maximum point of its ratio at 30% of dried cuttlefish and shrimp, at 25% of sea mussel and undaria, at 15% of sardine. 2. Hydrolysis ratios of cuttlefish and shirmp, sea mussel and undaria, and sardine reach maximum values at 30% of HCl, 25% of HCl and 15% of HCl, respectively.

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Studies on Distribution, Characterization and Detoxification of Shellfish Toxin in Korea 3. Detoxification of Paralytic Shellfish Poison of Sea Mussel, Mytilus edulis (한국산 주요패류에 대한 독의 분포, 특성 및 제독에 관한 연구 3. 마비성패류독의 제독에 관하여)

  • CHANG Dong-Suck;SHIN Il-Shik;GOO Hyo-Young;OH Eun-Gyung;PYUN Jae-Hyeung;PARK Young-Ho
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.21 no.5
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    • pp.288-291
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    • 1988
  • We have veen already reported the distribution of PSP of bivalve mollusca in southern coast of Korea and also analyzed their characteristics. The purpose of this study was to develop detoxification method for PSP infested sea mussel, Mytilus edulis, by rearing methods or processing treatments. There was no significant detoxification effect when the PSP infested sea mussel was reared in a tank with water recirculation system, but the toxicity of sea mussel rapidly decreased during the rearing time in a water flow system with filtered water. The detoxification rate of PSP during the rearing for 5 days in a water flow system tank with $15-17^{\circ}C$ of sea water was $94\%$ in case of high toxic sample with more than $2,600{\mu}g/100g$ and about $40\%$ in case of low toxic sample with less than $100{\mu}g/100g$. The toxicity of PSP extracted from the sample with 0.1N/ HCl solution was about 2-5 times higher than that extracted with distilled water. When sea mussel contained $100-150{\mu}g-PSP$ per 100g of edible meat was boiled for 30 min with tap water, the toxicity was destroyed as the level of PSP undetected by mouse assay. We can suggest that boiling of sea mussel with tap water was one of the most significant detoxification methods, but it was not enough to be safe in case of extremely high intoxicated sea mussel with PSP. For example, the digestive gland of sea mussel contained more than $9593{\mu}g/100g$ was heated in a can with tap water at $116^{\circ}C$ for 65 min. the residual PSP was more than $170{\mu}g$.

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Studies on Distribution, Characterization and Detoxification of Shellfish Toxin in Korea 3. Detoxification of Paralytic Shellfish Poison of Sea Mussel, Mytilus edulis (한국산 주요패류에 대한 독의 분포, 특성 및 제독에 관한 연구 3. 마비성패류독의 제독에 관하여)

  • CHANG Dong-Suck;SHIN Il-Shik;GOO Hyo-Young;OH Eun-Gyung;PYUN Jae-Hyeung;PARK Young-Ho
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.21 no.5
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    • pp.297-302
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    • 1988
  • We have veen already reported the distribution of PSP of bivalve mollusca in southern coast of Korea and also analyzed their characteristics. The purpose of this study was to develop detoxification method for PSP infested sea mussel, Mytilus edulis, by rearing methods or processing treatments. There was no significant detoxification effect when the PSP infested sea mussel was reared in a tank with water recirculation system, but the toxicity of sea mussel rapidly decreased during the rearing time in a water flow system with filtered water. The detoxification rate of PSP during the rearing for 5 days in a water flow system tank with $15-17^{\circ}C$ of sea water was $94\%$ in case of high toxic sample with more than $2,600{\mu}g/100g$ and about $40\%$ in case of low toxic sample with less than $100{\mu}g/100g$. The toxicity of PSP extracted from the sample with 0.1N/ HCl solution was about 2-5 times higher than that extracted with distilled water. When sea mussel contained $100-150{\mu}g-PSP$ per 100g of edible meat was boiled for 30 min with tap water, the toxicity was destroyed as the level of PSP undetected by mouse assay. We can suggest that boiling of sea mussel with tap water was one of the most significant detoxification methods, but it was not enough to be safe in case of extremely high intoxicated sea mussel with PSP. For example, the digestive gland of sea mussel contained more than $9593{\mu}g/100g$ was heated in a can with tap water at $116^{\circ}C$ for 65 min. the residual PSP was more than $170{\mu}g$.

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Changes in Amino Acid Contents during Drying and Storage of Shellfish Meat (패육의 건조 및 저장중 아미노산 함량의 변화)

  • 주옥수;최진상;강갑석;하영래;조용운;심기환
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.25 no.5
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    • pp.768-773
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    • 1996
  • The changes in amino acid contents of sea mussel and baby clam during drying at 40, 50 and 6$0^{\circ}C$ and storage at low temperature(4$^{\circ}C$) and room temperature(2$0^{\circ}C$) were investigated. Amino acids of 17kinds were analyzed in sea mussel and baby clam. Total amino acids content of raw sample were similar to sea mussel and baby clam(6575.30mg%, 6764mg%), decreased during drying and rate of decreasing was higher in baby clam than that of sea mussel. The content of Glx was highest in sea mussel(790.55mg%) and baby clam(990.89mg%), other amino acids differed from samples. The content of amino acids of low drying temperature(40 and 5$0^{\circ}C$) decreased was higher than that of high drying temperature(6$0^{\circ}C$). The rate of decreasing was higher at room temperature(2$0^{\circ}C$) storage and short storage periods than that of low temperature(4$^{\circ}C$) storage and long storage periods.

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Partial Purification of Mussel Adhesive Protein for Mytilus Edulis and Preparation of Mussel Protein Hydrolysates

  • Sun, Nam-Kyu;Song, Kyung-Bin
    • Preventive Nutrition and Food Science
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    • v.5 no.3
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    • pp.148-152
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    • 2000
  • Mussel adhesive protein (MAP) was extracted from Korean Mytilus edulis and then partially purified using Sephacryl S-300 gel permeation chromatography and reversed-phase high performance liquid chromatography. As an indicator of adhesiveness, is 3,4-dihydroxyphenylalanine (DOPA) content was determined. Its DOPA/protein ratio of 0.19 was higher than those of other reports, indicating a good adhesive. The partially purified MAP was confirmed by acid-urea polyacrylamide gel electrophoresis using cetylpiridinium bromide as a cationic detergent. Sea mussel hydrolysates were prepared using three commercial proteases to provide value-added functional materials and their angiotensin converting enzyme (ACE) inhibitory activities were determined. Among hydrolysates of sea mussel, Protamex was the best and further purification would improved ACE inhibitory activity.

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Preparation of Retort Pouched Seasoned Sea Mussel and Its Quality Stability during Storage (레토르트파우치 조미 홍합의 제조 및 저장 중 품질 변화)

  • Noh, Yu-Ni;Yoon, Ho-Dong;Kong, Cheung-Sik;Nam, Dong-Bae;Park, Tae-Ho;Kim, Jeong-Gyun
    • Journal of Fisheries and Marine Sciences Education
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    • v.23 no.4
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    • pp.709-722
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    • 2011
  • This study was investigated to obtain basic data which can be applied to processing of retort pouched seasoned sea mussel. Shell was washed and steamed before shucking. Sea mussel meat was seasoned in boiled and mixed seasoning sauce(soy sauce 23%, monosodiun glutamate 2%, sorbitol 2%, sesame oil 1%, vinegar 2%, starch syrup 15%, water 55%) for 30 min. The seasoned sea mussel was vacuum packed in plastic film bag and sterilized for various Fo values(Fo 7~13 min.) in a hot water circulation system retort at $121^{\circ}C$. The chemical composition such as pH, VBN, amino-N, total amino acid, free amino acid, color value (L, a, b), texture profile, TBA value, mineral, sensory evaluation and viable cells count of the retort pouched seasoned sea mussels sterilized with various conditions(Fo 7~13 min.) were measured. The same experimental items were also measured during storage. There was no remarkable difference between sterilization conditions and sensual characteristics. The results showed that the product sterilized at Fo 7 min. was the most desirable because this condition is most economical.

Processing and Quality Characteristics of Sea Mussel Mytilus edulis Sauces from Sea Mussel Complex Extract (진주담치(Mytilus edulis) 복합추출물을 이용한 진주담치소스의 제조 및 품질특성)

  • Kim, Seon-Geun;Cho, Jun-Hyun;Hwang, Seok-Min;Nam, Hyeon-Gyu;Choi, Jong-Duck;Oh, Kwang-Soo
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.50 no.6
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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.