Earticle

A study was carried out to establish a detection method of irradiated shellfish through thermoluminescence (TL). The TL intensity of first glow curves for irradiated bloody, freshwater, and short-neck shellfish increased from control until 5 kGy and increased slightly room 5 kGy until 10 kGy. Maximum TL temperatures of all irradiated samples tested were below 23$0^{\circ}C$, within temperature interval of 150~25$0^{\circ}C$ recommended for evaluation. Since just in control, glow curve ratios of G3 and G4 calculated from re-irradiated (1 kGy) bloody, freshwater and shortneck were over 0.5, detection in control was possible. However, as glow curve ratios after three months were below 0.5, detection by glow curve ratios after three months was impossible. Gl, which calculated from unirradiated samples, exhibited below 0.1, they were classified as unirradiated. In all samples, all the irradiated shellfish could be classified correctly as irradiated by hemaximum TL temperatures and shape of the second glow curve because those were shown in a lower temperature region than those of the first glow curve.

2022년 7월 21일부터 시행된「수산부산물 재활용 촉진에 관한 법률(이하, 수산부산물법)」은 수산부산물을 친환경적· 위생적으로 처리하고, 재활용을 촉진함으로써 수산 자원을 효율적으로 이용하기 위하여 제정되었다. 그리고 「수산부산 물의 배출량 산정 방법과 이물질 등의 제거기준 고시」에서는 수산부산물 분리배출의무자에게 수산부산물에 붙어 있는 잔존 육질 등의 이물질 함유량을 3% 이하(무게기준)로 배출하도록 하고 있으나, 구체적인 이물질 함유량 시험법의 부재 로 현장에서는 혼란스러워하는 실정이다. 이에 본 연구에서는 다양한 분야의 유사 시험법을 검토 후 이들 부산물(껍데기) 의 이물질 함유량 시험방법을 제안하고자 하였다. 본 연구에서는 대상 이물질의 종류 또는 범위, 채취하는 시료 수와 양, 시료채취방법, 건조 등 전처리 방법, 분석방법, 이물질 함유량의 계산방법 등을 제안하였다.

「The Act on Promotion of Recycling of Fishery By-Products」, which came into effect on July 21, 2022, was enacted to efficiently use fishery resources by processing fishery by-products in an eco-friendly and hygienic manner and promoting recycling. And, the「Notice on Methods for Determining Emission of Fishery By-products and Standards for Removal of Foreign Substances, etc.」requires those the responsibility for separate discharge of fishery by-products below 3% or less of the content of foreign substances. However, there is confusion in the field due to the lack of content testing methods. Accordingly, this study reviewed similar test methods in various fields and proposed a test method for the foreign matter content of these by-products (i.e. shells). In this study, the test method for shellfish by-products includes the type or range of target foreign substances, the number and amount of samples, the sampling method, pretreatment methods such as drying, analysis methods, and calculation methods for foreign matter content.

본 연구는 연구자의 모래놀이치료 상담과정에서 내담자가 자주 사용했던 소품 중 하나인 조개의 생물학적 특성을 알아보고 조개가 갖고 있는 의미를 종교, 설화, 인류사, 한국문화 속에서 알아보고 임상적 시사점을 살펴보고자 한다. 조개는 재생과 부활, 치유와 구원의 상징을 갖는다. 조개는 다산과 풍요로움, 여성성을 상징하며, 길조와 주술적인 힘의 상징을 의미한다. 또한, 조개는 자원을 나타내는 대표적인 상징으로 조개화폐, 밥조개로 표현되었고 사람들의 주요한 양식으로 나타나고 있다. 조개는 외부로부터 들어온 이물질을 고스란히 받아들여 오랜 시간 품고 둥근 보석의 결정체인 진주를 만들어낸 것이 가치를 더해준다. 고통과 인내의 상징을 의미한다. 종합하면 조개는 치유, 재생, 여성성, 내적자원, 성장 등 다양한 상징을 보여주고 있으며 본 연구자의 내담자들은 이러한 측면을 조개를 사용하여 모래작품에서 표현하였다.

This study aims to examine the meaning of shellfish, one of the props frequently used by clients in the consultation process of sand play therapy, in religion, folklore, human history, and Korean culture, and to examine clinical implications. Shellfish have a symbol of regeneration and resurrection, healing and salvation. Shellfish symbolizes fertility, abundance and femininity, and is a symbol of auspiciousness and magical power. In addition, shellfish are represented as shellfish currency and scallops as a representative symbol of resources, and they appear as the main form of people. The fact that shellfish receives foreign substances from the outside and embraces it for a long time to create pearls, the crystals of round gems, adds value. It is a symbol of suffering and perseverance. Taken together, shellfish show various symbols such as healing, regeneration, femininity, internal resources, and growth, and this aspect of this researcher's clients expressed in sand works using shellfish.

Symbols have had a strong impact on each individual throughout all eras and civilizations since the advent of mankind, and they naturally arise from aspects related to the deep psychological and mental world within us. Symbols of nature are derived from the contents of the unconscious mind, and they appear in the form of a fundamental circular image, and among the symbols of nature, living things live in the sea, rivers, and lakes and are used as mystical symbols along with water. Marine life, combined with the water of the uterus, is commonly used as a symbol of reproduction and restoration of the universe. Shells are naturally associated with sea, water, and life, and have long been regarded as symbols with profound meanings of life and death. They exist even before the formation of mankind and are spiritual creatures used in religion, witchcraft, medicine, funerals, and various ceremonies. The purpose of this study is to examine the symbolism of clams in various cultures, explore their meaning, and explore how the symbols appear in actual sand play cases. To this end, the general characteristics of clams and their symbolism were examined through literature, and how they are applied in modern times was expanded. The symbolism of clams can be seen in terms of divinity, femininity, abundance, and fertility, rite of passage, death and regeneration, guide, and beauty. Applying the symbolism in the researcher's actual sand play case, in the case of a 10-year-old girl suffering from a panic attack, considering that she had just begun her period, she was able to interpret the clam as a symbol of femininity and rite of passage, and her insights helped her understand the children she spoke to and supported them stably in the process. In the case of an eight-year-old boy who has difficulty controlling his emotions, he was able to imagine the hero's journey of killing himself caught up in a negative maternal complex and winning with the help of a hero. He was then able to mourn over the shells over two consecutive sessions, see the unusually angry father(父) and many shells placed in front of him in the box where he made his family, and he was able to believe in the inner strength of the child shown in the sand box and wait.

서식환경(棲息環境)이 다른 해산(海産) 참굴, 소라 그리고 담수산(淡水産) 후루미재첩의 3종(種) 패류(貝類)를 시료(試料)로 총지질(總脂質)을 추출(抽出)하여 thin layer chromatography와 TLC-scanner를 이용(利用)하여 총지질(總脂質)을 구성(構成)하는 지질성분(脂質成分)을 정량(定量)하였다. 그리고 gas liquid chromatography로 총지질(總脂質)의 지방산(脂肪酸) 및 sterol 조성(組成)을 정량(定量)하였으며, 총지질(總脂質)을 다시 column chromatography로 중성지질(中性脂質), 당지질(糖脂質) 및 인지질(燐脂質)로 분획(分劃)하여 패류지질(貝類脂質)의 특징(特徵)을 비교(比較) 검토(檢討)하여 다음과 같은 결론(結論)을 얻었다. 1) 시료(試料) 패류(貝類)의 총지질(總脂質) 함량(含量)은 굴이 1.8%, 소라가 0.4% 그리고 후루미재첩이 4.0%였다. 그리고 총지질(總脂質)의 전지방산(全脂肪酸)의 함량(含量)은 굴이 80.7%, 소라가 71.2%, 후루미재첩이 73.2%였고 불감화물은 굴이 15.4%, 소라가 18.1%, 후루미재첩이 23.1%였다. 2) 총지질(總脂質)을 구성(構成)하는 지질성분(脂質成分)으로는 triglyceride, 극성지질일색소(極性脂質一色素) 혼합층(混合層) 그리고 sterol성분(成分)이 가장 많았고 hydrocarbon-esterified sterol 혼합층(混合層)의 순(順)으로 나타났다. 3) 총지질(總脂質)을 구성(構成)하는 지방산(脂肪酸)은 참굴에서는 palmitic(37.0%), eicosapentaenoic(13.5%) 및 linoleic acid(11.2%)가 주성분(主成分)을 이루고 있고 소라에서는 octadecatetraenoic(15.8%), palmitic(11.2%), oleic(8.6%) 및 linoleic acid(8.1%)가 주성분(主成分)을 이루고 있으나, 후루미재첩에서는 palmitic(34.0%), Iinoleic(12.3%) 및 palmitoleic acid(9.8%)가 주성분(主成分)을 이루고 있었다. 특(特)히 참굴과 소라에서는 eicosapentaenoic acid의 함량(含量)이 후루미재첩보다 훨씬 많았다. 4) 3종(種) 패류(貝類)의 sterol성분(成分)은 주(主)로 cholesterol(42.7~64.0%), brassicasterol(15.6~24.7%) 및 24-methylenecholesterol(4.7~21.4%)였다. 그러나 참굴에서는 sitosterol(5.3%)이 소라에는 22-dehydrocholesterol(12.9%)이 검출(檢出)되었다. 5) 총지질(總脂質)에서 분획(分劃)한 비극성지질(非極性脂質)과 극성지질(極性脂質)의 함량(含量)은 시료(試料)에서 공통적(共通的)으로 비극성지질(非極性脂質)이 극성지질(極性脂質)보다 높았다. 그리고 극성지질중(極性脂質中)에서는 당지질(糖脂質)과 인지질(燐脂質)의 함량비(含量比)가 비슷하였다. 6) 중성지질(中性脂質)을 구성(構成)하는 지질성분(脂質成分)은 triglycerides(33.0~36.7%), free sterol(25.7~32.2), esterified sterol(12.4~23.7%) 그리고 free fatty acids(5.1~11.7%)로 구성(構成)되어 있었다. 중성지질(中性脂質)을 구성(構成)하는 지방산(脂肪酸)으로는 참굴과 후루미재첩에서는 palmitic(28.4~26.4%), eicosapentaenoic(18.6~21.9%) 및 linolenic acid(9.0~5.4%)가 주성분(主成分)이었고 소라에서는 octadecatetraenoic(14.5%), eicosapentaenoic(13.5%) 및 palmitic acid(12.3%)가 주성분(主成分)이었다. 7) 당지질(糖脂質)을 구성(構成)하는 지방산(脂肪酸)으로는 참굴에서는 eicosenoic(14.3%), palmitic(12.1%) 및 linolenic acid(10.2%)가 주성분(主成分)이었고, 소라에서는 eicosenoic(26.0%), octadecatetraenoic(14.6%) 및 eicosadienoic acid(12.9%)가 주성분(主成分)이었으며 후루미재첩에서는 eicosadienoic(21.4%), stearic(14.6%), octadecatetraenoic(8.5%) 및 eicosenoic acid(8.5%)가 주성분(主成分)이었다. 8) 인지질(燐脂質)을 구성(構成)하는 지방산(脂肪酸)으로는 참굴에서는 myristic(16.0%), stearic(10.6%), eicosenoic(10.5%) 및 palmitic acid(10.3%)가 주성분(主成分)이었고

In this study, the lipid components of three species of shellfish included oyster(Crassostrea gigas), top shell(Turbo cornutus) representing salt water shellfish and corb shell(Corbicula fluminea producta) representing flesh water shellfish were analysed and nutriontional significances were discussed. Analysed the total lipid composition, and the fatty acid and sterol composition of total lipid were determined. The lipid was fractionated into three lipid classes neutral, glyco and phospholipid by column chromatography. The fatty acid composition of each lipid class and sterols were determined by gas liquid chromatography. The lipid components of total lipid and neutral lipid were estimated by thin layer chromatography and TLC scanner. The results were as follows: Total lipid contents of shellfish were 1.8% in oyster, 0.4% in top shell and 4.0% in corb shell. The contents of total fatty acid in total lipid were 80.7, 71.2 and 73.2%; and the contents of unsaponifiable matters were 15.4, 18.1 and 23.1% respectively. Total lipids were mainly composed of triglycerides, polar lipid-pigments and sterols as major component, and hydrocarbon-esterified sterols were determined in each sample. The major fatty acids in total lipid were palmitic(37.0%), eicosapentaenoic(13.5%) and linoleic acid(11.2%) in oyster, Octadecatetraenoic(15.8%), palmitic(11.2%), oleic(8.6%) and linoleic acid(8.1%) in top shell, but palmitic(34.0%), linoleic(12.3%) and paimitoleic acid(9.8%) in corb shell. Particularly, the contents of eicosapentaenoic acid of oyster and top shell were higher than those of corb shell. Sterol composition from three species of shellfish were mainly consisted of cholesterol (42.7~64.0%), brassicasterol(15.6~24.7%) and 24-methylenecholesterol (4.7~21.9%). But sitosterol (5.3%) was detected only in oyster and 22-dehydrocholesterol(12.9%) was only in top shell. The contents of fractionated neutral lipid was commonly higher than that of polar lipid in each sample. Glycolipid and phospholipid in polar lipid showed similar in quantity. The neutral lipids were composed of triglycerides(33.0~36.7%), free sterols(25.7~31.2%), esterified sterol(12.4~23.7%) and free fatty acids(5.1~11.7%). The contents of triglycerides and free sterols were higher than those of free fatty acids and esterified sterols. The major fatty acids in neutral lipid were palmitic(28.4~26.4%) eicosapentaenoic(18.6~21.9%) and linoleic acid(9.0~5.4%) in oyster and corb shell but octadecatetraenoic(14.5%), eicosapentaenoic (13.5%) and palmitic acid(12.3%) in top shell. The major fatty acids in glycolipid were eicosenoic(10.2%), palmitic(12.1%) and linolenic acid (10.2%) in oyster, Eicosenoic(26.0%), octadecatetraenoic(14.6.%) and eicosadienoic acid(12.9%) in top shell. But eicosadienoic(21.4%) stearic(14.6%), octadecatetraenoic(8.5%) and eicosenoic acid(8.5%) in corb shell. The major fatty acids in phospholipid were myristic(16.0%), stearic(10.6%), eicosenoic(10.5%) and palmitic acid(10.3%) in oyster, Oleic(22.2%), stearic(20.7%) and linolenic acid (11.8%) in top shell but eicosapentaenoic(25.1%), myristic(8.7%) and arachidonic acid(8.3%) in corb shell.

A rapid processing method for fermented sauce of favorable flavor was investigated with low-usefulness marine resources. Hydrolyzed at optimal conditions for 6 hours usuing alcalase, and separated by molecularporous membrane. It's very effective for remove bitter taste at below M.W. 100 dalton, and effective at below M.W.500 dalton. Added 2% invert sugar in fermented sauce at below M.W.500 dalton, and thermal treatment at 100$^{\circ}C$ for 30 minutes were improved flavor. Chemical composition of fermented sauce using hair tail were 80.7% of moisture, 2.2% of carbohydrate, 1.8% of total nitrogen, 1.6% of amino nitrogen and pH was 6.5. The ratio of amino nitrogen in total nitrogen was 77.8%. And chemical composition of fermented sauce used gizzard shad, kangdale, pen shell and oyster were similar to fermented sauce used hair tail. Total nitrogen were above 1.8% and the ratio of amino nitrogen in total nitrogen was 77.7∼84.2% in all fermented sauce. Amino acid contents in fermented sauce used hair tail, gizzard shad, kangdale, pen shell and oyster were 4,318.1mg%, 4,681.3mg%, 3,156.2mg% and 4,175.0mg%, respectively. And the predominant free amino acid were glutamic acid, lysine and glycine in all fermented sauce.

연안의 양식 어장에서 식량자원으로 주로 생산되는 양식 패류는 성장에 따라 탄소가 저장된 패각을 형성한다. 수확된 패류를 식량자원으로 사용하고 남겨지게 되는 패각 부분을 탄소저장기능이 있는 방법으로 재활용할 경우, 탄소수지 개선 효과가 있다는 것이 여러 연구를 통해 보고되었다. 본 연구에서는 해양 패류의 개체성장에 따른 패각 내 이산화 탄소의 생성과 저장에 대한 기작을 분석하였고 자연 패류 및 양식 패류의 생산성 향상을 통하여 일반적으로 얻어지는 탄소수지 추정에 대하여 고찰하였다. 또한 양식 패류 생산의 부산물로 얻어지는 패각의 재활용방안에 대하여 분석하 였으며 마지막으로 탄소저장 기능성을 가진 재활용 방법이 활용될 경우에 대한 탄소수지를 추정함으로써 온실가스 감축에 대한 잠재효과를 고찰하였다.

Coastal shellfish in the shallow aquaculture waters form carbon contained shells as they grow. The existing researches showed that carbon flux can be improved, if the shells are re-treated by the carbon stored methods. In the present study, firstly, the mechanism and the quantitative flux of carbon dioxide in the shellfish individual have been analyzed. The re-treated methods of the useful by-product in the shellfish aquaculture, shells, have been reviewed. Finally, the potential effects to reduce the greenhouse gas has been suggested, if the shells can be properly re-treated.

In this study, we isolated Shewanella putrefaciens from shellfish and determined the optimum growth conditions of the isolates. S. putrefaciens is Gram-negative marine bacterium which is able to produce hydrogen sulfide from thiosulfate. Initially, the isolation of S. putrefaciens was carried out by obtaining black colonies on spreadplated LB agar supplemented with ferrous sulfate and sodium thiosulfate after incubation for 24hr. All black colonies were tested for their catalase activity and examined Gram-staining. Subsequently catalase positive and Gram-negative colonies were confirmed by PCR assays. The 16S rRNA gene and gyrB gene were used as S. putrefaciens-specific PCR primers. From three species of shellfish – oyster, short-neck clam and mussel samples tested, a total of 27 strains of S. putrefaciens were isolated and ten of them were tested to optimum growth conditions. To determine the optimum growth conditions, we selected the range of temperature (4, 25, 30, 37 and 42℃), pH (3, 4, 5, 6, 7, 8, and 9) and NaCl concentration (0, 0.085, 0.25, 0.5, 0.7, and 1M). According to our results, all isolates grew optimally at 25℃, pH 7.0 and 0.085 M NaCl concentration.

The purpose of this study was to determine the extent of domoic acid (DA) a potent neurotoxin, responsible forthe syndrome amnesic shellfish poisoning (ASP) contamination of various species of bivalve shellfish purchased from fishmarket in Korea and the implications for food safety. Liquid chromatography (LC) methods were applied to quantify DA inshellfish after sample clean-up using solid-phase extraction (SPE) with strong anion exchange (SAX) cartridges. Toxindetection was achieved using photodiode array ultraviolet (LC-UV) and electrospray ionization-mass (LC-ESI-MS). DA wasidentified in 4 bivalve shellfishes of 872 shellfishes collected from March, 2006 to October, 2007 in Korea. DA amount of 3surf clams (Mactra veneriformis) collected at Seoul, Daejeon, and Daegu were 4.13, 1.99, and 1.94mg/kg, respectively. DAamount of 1 pink butterfly shell (Peronidia venulosa) collected at Seoul was 3.02mg DA/kg. The amounts of DA that werepresent in 4 bivalve shellfishes were within EU guideline limits for sale of shellfish (20mg DA/kg).

Regional variation in the fatty acid content of shellfish was investigated on 5 species of Korean shellfish includingmurex shell, ark shell, jack-knife clam, orient hard clam, and little neck clam that were originated from 2 geographicallydifferent regions in Korea (Region 1: South coast, 34-35oN, 127-129oE; Region 2: West coast, 36-38oN, 126-127oE).Significant regional difference in total fatty acids content was observed in murex shell and little neck clam (p<0.01), but not inthe other species of shellfish. The contents of saturated fatty acids, monounsaturated fatty acids, and polyunsaturated fattyacids including n-3 and n-6 fatty acids were appreciably higher in murex shell from Region 2 and in little neck clam fromRegion 1 than the shellfish originated from their counterpart areas (p<0.05). Nevertheless, relative percentages of the fattyacids remained constant within same species regardless of geographic regions or species. Considering the facts of that the fish/shellfish are unique sources of n-3 fatty acids and a little neck clam is the most-consumed shellfish in Korea, n-3 fatty acidsintake might vary with the habitat of the shellfish that Koreans consume.

토사질을 제거한 생 개량조개 육을 BHA, EDTA 또는 를 각각 처리한 다음 갈아서 박편으로 열풍건조한 박편건제품의 제조 및 저장중에 있어서 이들의 처리가 박편건제품의 색소 소실 및 흡수율에 미치는 영향을 검토한 결과를 요약하면 다음과 같다. 1) 생개량조개를 갈아서 조개의 형태를 바꾸어 엷게 열풍건조 하므로서 조개의 원형 그대로 건조하는 것 보다 건조시간을 약1/2로 단축할 수 있었다. 2) BHA를 처리하여 박편으로 건조한 것은 다른 처리구와 비교할 때 박편건제품 제조 및 저장중에 색소 소실이 가장 적었다. 3) 박편건제품은 조개 형태 그대로 말린 제품 보다 흡수율이 약2배 높았다. 4) 박편건제품을 암실에 저장한 것은 햇빛이 닿는 곳에 저장한 것 보다 색소 소실도 적고 흡수율도 좋았다.

The raw surf clam meat was pretreated with BHA, EDTA or . The pretreated meat was chopped with chopper, and spread the chopped meat on nylon net, and then dehydrated with cabinet type hot air dryer. In the surf clam meat flake process, the pretreating and the copping steps prior to final dehydration improved the pigment retention and texture of the products. The chopping steps prior to dehydration reduced the dehydration time of surf clam meat. The BHA treatment prior to dehydration of mashed surf clam meat had an outstanding effect on the pigment retention during a process of dehydration and storage. The surf dam meat flakes reabsorbed water more rapidly about two times than the dehydrated natural surf clam meat products. The surf clam meat flakes stored for three months in the dark place showed less pigment loss than the exposed ones, and the former reabsorbed water more rapidly than the latter.