• Korean Journal of Fisheries and Aquatic Sciences
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• v.39 no.5
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• pp.376-383
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• 2006

The chemical components, lipid class, and fatty acid composition of the viscera from male and female common squid, Todarodes pacificus, were examined to evaluate the possible utilization of the liver, reproductive organs, and gills. In male and female squid, the viscera comprise 21% and 27% of the body weight, respectively. The protein content of the viscera was slightly higher in females (17.7-19.5%) than in males (15.6-17.2%). This was especially marked in the female reproductive organs, while there was little difference in the gill. The liver contained the largest amounts of lipids (17.2-18.6%) and the levels were higher in males than in females (P<0.01). By contrast, the reproductive organs of females contained more lipids than did those of males (4.68% vs. 1.65%, p<0.01). The prominent non-polar lipid (NL) classes were triacylglycerol (51.9-55.4% of the NL content) and sterol ester (16.3-21.8%) in the liver, and free sterol (47.0-68.5%) and free fatty acids (31.5-41.2%) in the reproductive organs. However, there were no significant differences in the NL classes between sexes. The percentage of the most prominent phospholipid (PL) class, phosphatidylcholine (PC), was highest in the liver (78.1-79.6% of the PL content), and there was no significant difference between the sexes. By contrast, phosphatidylethanolamine (PE) was highest in the reproductive organs (33.4%), and was higher in males than in females (P<0.05). All the visceral organs contained 36.4-48.5% of n-3 polyunsaturated fatty acids (PUFA), such as docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). The DHA level was highest in female reproductive organs (32.3%), while EPA was high in male reproductive organs. These results demonstrate that the viscera of male and female common squid are a good source of DHA and EPA.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.54 no.6
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• pp.849-860
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• 2021

This study investigated the preparation of seasoned anchovy sauce (SAS) and its functional characteristics by using aminopeptidase active fractions (AAFs) derived from squid Todarodes pacificus hepatopancreas as a bitter taste improver. As the base of the SAS, a hydrolysate (AAAH) prepared by continuously treating raw anchovies with Alcalase-AAF was used. The high-performance liquid chromatography profile of the AAAH suggested that the action of AAFs decreased the hydrophobicity of the N-terminal peptide related to bitterness in the protein hydrolysates. SAS was prepared by blending with the AAAH and other ingredients. The crude protein (2.5%), carbohydrates (18.4%), amino acid-nitrogen (1,325.1 mg/100 mL), and total free and released amino acids (FRAAs, 700.2 mg/100 mL) of SAS were higher than those of commercial anchovy sauce (CAS). Sensory evaluation revealed that SAS was superior to CAS in flavor, color, and taste. The main FRAAs of SAS were glycine (16.8%), alanine (13.2%), glutamic acid (7.8%), and leucine (7.3%). The amino acids that had a major influence on the taste according to the SAS taste values were glutamic acid, aspartic acid, alanine, and histidine. The angiotensin-converting enzyme inhibitory (2.21 mg/mL) and antioxidant activities (3.58 mg/mL) of SAS were superior to those of CAS.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.39 no.2
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• pp.87-91
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• 2003

Experimental fishing was carried out to investigate the survival rate of fishes discarded after hauling from the trawl and to develop the fishing gear and method for fisheries management which can improve the survival rate of young fishes escaped from the trawl codend in offshore korean southern sea and off Cheju Island of Korea. The young fishes were bred in fish cage on the board to measure the sustainable survival time for fishes escaped from grid panel and codend. The obtained results are summarized as follows' 1. Japanese flying squid(Todarodes pacjficus), mitra squid(Loligo chinesis), hair-tail( Trichiurus lepturus), john dory(Zeus japonicus), spanish mackerel(Scomberomorus niphonius), redlip croaker (Pseudosciaena polyactis) and blackthroat seaperch(Doederliinia berycoides) were dead instantly after hauling. 2. Survival rate of tiger shark(Galeocerdo cuvier), conger eel (Conger myriaster), red skate (Dasyatis akajei), black scraper(Navodon modestus) and japanese fan lobster(Ibacus ciliatus) might be high after discarding because they survived for long hours in fish cage. 3. Blotched eelpout(Zoarces gili) escaped from the escapement device(grid) was dead within 6 hours in the water tank installed on the board but 97% of tiger shark and 72% of conger eel survived over 72 hours. 4. Red skate escaped from trawl codend was dead within 60 hours in the water tank installed on the board but sustainable survival time of 25% of octopus(Paroctopus dofleini) and 100% of black scraper was over 72 hours. 5. Compared with the survival rate of rosefish(Helicolenus higendorfi) escaped from the escapement device(grid) and trawl codend, all of the rosefish escaped from the grid was dead within 7.2 hours but 8.3% of the rosefish escaped from the codend survived over 72 hours. 6. In comparison with the survival rate of japanese fan lobster survived over 72 hours, survival rate of japanese fan lobster escaped the codend was much higher as 75% than 33% of japanese fan lobster escaped from the grid.