1 |
Jang MS, Koh BH, Shin SU. 1999. Studies on shelf-life extension low salted squid-jeotkal using corn syrup. Bull Yosu Nat'l Univ 14: 343-349.
|
2 |
AOAC. 1997. Official methode of analysis. 16th ed. The Association of Official Analysis Chemists (No. 934.06), Arlington, VA, USA.
|
3 |
Kim DS, Kim YM. 1989. Studies on the free sugars composition of squid extracts by extract condition. J Korean Soc Food Nutr 18: 199-204.
|
4 |
Lee EH, Koo JG, Ahn CB, Cha YJ, Oh KS. 1984. A rapid method for determination of ATP and its related compounds in dried fish and shellfish products using HPLC. J Bull Korean Fish Soc 17: 368-372.
|
5 |
Zaidy G, Juan C, Ramon PA, Maria E, Gisela CR, Guillermina GS. 2010. Partial characterization of an effluent produced by cooking of jumbo squid (Dosidicus gigas) mantle muscle. Bioresour Technol 101: 600-605.
DOI
ScienceOn
|
6 |
Morrison WR, Smith LM. 1964. Preparation of fatty acid methyl esters and dimethylacetals from lipids with boron fluoride methanol. J Lipid Res 5: 600-608.
|
7 |
Je JK, Yoo JM. 1990. Preliminary study on the cephalopod molluscs of the Korean waters. Report of Korea Ocean Research Development Institute. Korea Ocean Research & Development Institute, Ansan, Korea. p 103-106.
|
8 |
Mochizuki H, Oda H, Yokogoshi H. 1998. Increasing effect of dietary taurine on the serum HDL-cholesterol concentration in rats. Biosci Biotechnol Biochem 62: 578-579.
DOI
ScienceOn
|
9 |
Sugiyama K, Kanamori H, Takeuchi H. 1992. Effect of cholesterol-loading on plasma and tissue levels in rats. Biosci Biotechnol Biochem 56: 676-677.
DOI
|
10 |
Sugiyama K, Ohishi A, Ohnuma Y, Muramatsu K. 1989. Comparison between the plasma cholesterol-lowering effects of glycine and taurine in rats fed on high cholesterol diets. Agric Biol Chem 53: 1647-1652.
DOI
|
11 |
Sakaguchi T. 1989. The metabolism, biological function and nutritional availability of taurine. Health Digest 4: 1-9.
|
12 |
Jo JH. 1995. Studies on the utilization of squid by product. Report of Korea Food Research Institute, Sungnam, Korea. p 1-104.
|
13 |
Breslow JL. 2006. n-3 fatty acids and cardiovascular disease. Am J Clin Nutr 83: 1477S-1482S.
|
14 |
Miliou H, Fintikaki M, Kountouris T, Tzitzinakis M, Verriopoulos G. 2007. Nucleic acids and fatty acids of the common octopus, Octopus vulgaris, in relation to the growth rate. Aquacult Res 38: 1693-1701.
DOI
ScienceOn
|
15 |
Ehira S, Uchiyama H, Uda F, Matsumiya H. 1970. A rapid method for determination of the acid-soluble nucleotides in fish muscle by concave gradient elution. Bull Japan Soc Fish 36: 491-496.
DOI
|
16 |
Kim SM, Cho YJ, Lee KT. 1994. The development of squid (Todarodes pacificus) sikhae in Kang-Nung district: 2. The effects of fermentation temperatures and periods on chemical and microbial changes, and the partial purification of protease. Bull Korean Fish Soc 27: 223-231.
|
17 |
Kim KD, Kang JY, Jeong JB, Moon SK, Jeong BY. 2006. Lipid class and fatty acid composition of muscle of common squid Todarodes pacificus. J Korean Fish Soc 39: 367-375.
|
18 |
You BJ, Lee KH. 1988. Quality evaluation and shelf-life of dried squid. Bull Korean Fish Soc 21: 169-176.
|
19 |
KFDA. 2010. Food Codex. Seoul, Korea. p 2-1-8.
|
20 |
Hwang YO, Kim SU, Ryu SH, Ham HJ, Park GY, Park SG. 2009. Contents of mercury, lead, cadmium and arsenic in dried marine products. Anal Sci Technol 22: 336-344.
|
21 |
Park JH, Hong JH, Lee WY. 2005. Quality characteristics of dried squid (Todarodes pacificus) by warm air drying. Korean J Food Preserv 12: 417-423.
|
22 |
Lee JO, Kim MH, Sho YS, Hu SJ, Park SK, Jung SY, Kang CK, Kim EJ, Lee KS. 2003. The monitoring of heavy metals in food: heavy metal contents in fishes. Annu Rep KFDA 7: 98-103.
|
23 |
Sung DW, Lee YW. 1993. A study on the content of heavy metals of marine fish in Korean coastal water. Kor J Food Hyg 8: 231-240.
|
24 |
Storelli MM, Marcotrigiano GO. 2000. Organic, inorganic arsenic and lead in fish from the South Adriatic Sea, Italy. Food Addit Contam 17: 763-768.
DOI
ScienceOn
|
25 |
Oh SC, Cho JS. 2002. The changes of non-volatile organic acids in low salt fermented squid affected by adding to squid ink. J Korean Oil Chemists' Soc 20: 64-71.
|
26 |
Cho SY, Joo DS, Park SH, Kang HJ, Jeon JK. 2000. Change of taurine content in squid meat during squid processing and taurine content in the squid processing waste water. J Korean Fish Soc 33: 51-54.
|
27 |
Jone NR, Burt JR. 1960. The seperation and determination of sugar phosphates with particular reference to extract of fish tissue. Analyst (London) 85: 810-814.
DOI
|
28 |
Woo KJ, Endo K. 1996. The effects of salt and temperature on changes of adenosine triphosphate related compounds and free amino acids in mackerel muscle during storage. J East Asian Diet Life 6: 93-103.
|
29 |
Yamaguchi K. 1985. Bioactivity of sulfur containing amino acids. Food Chem 7: 56-63.
|
30 |
Chiou TK, Chang HK, Lo L, Lan HL, Shiau CY. 2000. Changes in chemical constituents and physical indices during processing of dried seasoned squid. Fish Sci 66: 708-715.
DOI
ScienceOn
|
31 |
Park YH, Lee EH. 1972. Degradation of acid soluble nucleotides and their related compounds in sea foods during processing and storage. Korean J Food Sci Technol 4: 317-321.
|
32 |
Terasaki M, Kajikawa M, Fujita E, Ishii K. 1965. Studies on the flavor of meats: formation and degradation of inosinic acids in meats. Agric Biol Chem 29: 208-214.
DOI
|
33 |
Choi SD, Cho YU, Joo OS. 1994. The change of compositions with thermal treatment condition in the fish. J Industrial Technology Res Inst Chinju Nat Univ 1: 97-103.
|
34 |
Oh KS, Heu MS, Park HY. 1998. Taste compounds and reappearance of functional flavoring substances from lowutilized shellfishes. J Korean Fish Soc 31: 799-805.
|
35 |
Connor W, Neuringer E, Reisbick S. 1992. Essential fatty acids: the importance of n-3 fatty acids in the retina and brain. Nutr Rev 50: 21-29.
|
36 |
Johnson EJ, Schaefer EJ. 2006. Potential role of dietary n-3 fatty acids in the prevention of dementia and macular degeneration. Am J Clin Nutr 83: 1494S-1498S.
|
37 |
Hong JH, Bae DH, Lee WY. 2006. Quality characteristics of dried squid (Todarodes pacificus) by cold air drying process. Korean J Food Sci Technol 38: 635-641.
|
38 |
Kang KT, Heu MS, Kim JS. 2007. Development of seasoned and dried squid slice. J Korean Soc Appl Biol Chem 50:116-120.
|
39 |
Noh JE, Kim BK, Kim HK, Kwon JH. 2004. Effects or -irradiation on the quality of seasoned cuttle during storage. Korean J Food Culture 19: 516-523.
|