• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.3
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• pp.412-419
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• 2000

본 연구는 오징어, 쌀가루 및 탈지콩가루를 혼합하여, 압출성형 공정을 이용하여, 새로운 스낵제품을 만들고자 수행하였다. 실험실용 single-screw extruder를 이용하여 제품의 낮은 전단력과 높은 팽화율을 목적으로 수 차례 실험한 결과, 15.7%의 혼합물수분과 16$0^{\circ}C$의 조리 오도가 비교적 좋은 제품 생산조건으로 나타났다. 이 조건에서 냉동 건조 오징어가루나 아주 곱게 갈은 생 오징어를 다른 재료들과 혼합하여 최종 제품들을 만들었다. 전단력은 두 오징어 첨가제품간에 유의성 있는 차이는 없었으나, 팽화율의 경우는 생 오징어를 첨가하여 만든 제품이 냉동 건조시킨 오징어를 첨가하여 만든 제품에 비해 유의적으로 높았다. 소비자 관능검사 결과 생 오징어로 만든 제품이 냉동 건조시킨 오징어로 만든 제품에 비해 유의적으로 높았다. 소비자 관능검사 결과 생 오징어로 만든 제품이 냉동 건조시킨 오징어로 만든 제품에 비해 외관, 맛, 향, 그리고 전체적 면에서 선호도가 높았다. 결론적으로 본 연구는 단백질이 풍부한 오징어와 탈지 코가루를 쌀가루에 첨가하여 비교적 팽창이 잘된 스낵제품을 생산할 수 있는 조건을 제시하였으며, 이 결과는 차후 제품개발의 기반으로 사용할 수 있을 것이라고 본다.

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2000.10a
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• pp.114-116
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• 2000

원양에서 어획한 외양성 미이용 대형오징어류(체장이 십수m가 되는 페루산 또는 멕시코산 등)는 잠재 자원량이 대단히 많아서 수억톤 이상으로 추정하고 있다. 하지만 이들 오징어는 종특성상 가공적성이 떨어지는 즉, 겔화가 잘되지 않아서 연제품화하기가 어려운 것으로 알려져 있으나, Lee등(1996)은 연안산 오징어를 이용하여 단백질분해효소의 활성억제와 단백질의 유실억제 방법을 활용하여 외양산 오징어의 겔화 가능성을 조사하였으며, 또한, 이등(1999)은 이들 외양산 오징어의 겔화 정도를 수분함량에 따라서 조사하였으며 또한 이들을 기존의 명태 연육과의 혼합가능성 또한 보고한 예가 있다. (중략)

• Journal of Aquaculture
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• v.10 no.4
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• pp.425-433
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• 1997

The isolated soluble eye proteins from six species (Sepia esculenta, Sepiella japonica, Loligo chinensis, Todarodes pacificus, Loligo beka and Ocotopus minor) of class Cephaloopoda were compared by crossed immunoelectrophoresis methods using antibodies directed against total soluble eye proteins antigens. It showed a distinct antigen-antibody reaction between the species of order Sepioidea and various antiserum of class Cephalopoda. Our results suggested that the common precipitation lines of Sepia and Loligo species which were different from that of Octopus minor. By which obtained from elution of gel filtration chromatography and 12.5% SDS-polyacrylamide gel electrophoresis, the molecular weight of Todarodes pacificus eye protein (crystallin) was determined in abut 20-35 KDa.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.3
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• pp.474-479
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• 2010

The content levels of taurine, DHA, and EPA of dried cuttlefish powder were $11.67{\pm}6.62\;g/kg$, $3001.11{\pm}11.42\;mg/100\;g$ and $688.13{\pm}10.51\;mg/100\;g$, respectively, which were 10~20% higher than those of the salt processed cuttlefish. After feeding dried and salt processed cuttlefish for 4 weeks, total cholesterol concentrations in mice blood were 81.3 mg/dL and 88.1 mg/dL, respectively, which was higher than 78.9 mg/dL of the control. It was also found that dried cuttlefish increased HDL-cholesterol concentrations to 71.6 mg/dL, compared to 63.1 mg/dL of salt processed cuttlefish. The triglyceride contents of dried sample was higher than that of processed sample. Blood glucose concentrations in mice fed dried or salt processed cuttlefish were 77.7 mg/dL and 90.3 mg/dL, respectively. IgG levels increased to 48.1 ng/mL by feeding the processed cuttlefish, compared to 40.3 ng/mL of the dried cuttlefish. Therefore, by analysis of serum lipid, it can be suggested that processed cuttlefish can improve immune activities through adding taurine and polyunsaturated fatty acids.

• Journal of the Korean Applied Science and Technology
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• v.30 no.2
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• pp.348-355
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• 2013

Squid ink was added to the salt fermented squid by 2% or 4% of concentration and ripened at $10^{\circ}C$ for 8 weeks and at $20^{\circ}C$ for 32days. The effects of the squid ink on the amino nitrogen and muscle protein of salt fermented squid were investigated. The results are as follows; As the salt concentration was decreased and the fermentation temperature raised, amino nitrogen in the salt fermented squid without addition of the squid ink was significantly increased to the latter stage of the ripening and hence fermentations were enhanced. From the change of the protein in the squid muscle in the experiments, dissolution of the myosin heavy chain took place conspicuously in the early stage of the ripening while actin was rarely changed which resulted in the strong resistance to protease. The amino nitrogen content in the salt fermented squid addition of the squid ink has increased to the latter part of the ripening but the range was smaller than no treatment groups. The protein in squid muscle, especially the myosin heavy chain was remarkably dissolved in the middle of the ripening whereas the squid ink added groups of high salt concentration and low temperature showed the tendency of slow proteolysis.

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2001.05a
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• pp.430-431
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• 2001

우리 나라 수산물 중 어획량이나 일반 대중의 기호도면에서 중요한 위치를 차지하고 있는 오징어에 관한 연구는 주 조업어장인 동해를 중심으로 많이 이루어져왔다. 그러나 1980년 들어 서해안 오징어 어장이 개발되면서 서해안 오징어에 대해 Kim and Lee (1981)는 어황과 어황특징, Kim et al. (1984)은 어장과 어황조건을 각각 연구하였으나, 이 후 서해안 오징어에 대한 연구는 거의 이루어지지 않고 있다. (중략)

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2001.05a
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• pp.51-52
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• 2001

우리나라 연안 해역에서는 오징어를 걸이, 대낚시, 전지식설낚시. 연결식낚시, 로울러낚시, 자동조획기 등으로 잡고 있으나, 이들은 원줄에 오징어 낚시가 수직식으로 연결되어 있다. 그러나 제주도 연안 해역에서는 원줄에 목줄과 오징어 낚시를 연결한 입승식 채낚기 어구를 수동식으로 조업하고 있다. 오징어는 수산 무척추 동물의 두족류중에 십완류에 속한다. (중략)

• Proceedings of KOSOMES biannual meeting
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• 2008.05a
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• pp.143-145
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• 2008

Squid catch in the East Sea has annual, 3-5 years and decadal periodicity. Position of main fishing ground depend on the pattern of the Tsushima Warm Current. Marine environment in spawning ground has close correlation with the variation of squid catch in the East Sea.

• Food Science and Preservation
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• v.12 no.5
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• pp.417-423
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• 2005

To replace the traditional drying method with improving the qualities of dried squid, warm air drying method was investigated comparing with natural drying method. In respect of drying rate, about 12 hrs were taken to obtain 25% moisture content -which was considered as proper moisture content to control microbial and quality degradation- by warm air drying at 35$^{\circ}C$. However, 120 hrs were taken to obtain such moisture content by natural drying. The squid dried by warm air showed little color difference and was seemed to be raw squid meat color. TBA values were more rapidly increased but final values were lower, inversely. Free amino acid contents were higher, and cholesterol content was lower in warm air drying.

• Korean Journal of Food Science and Technology
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• v.31 no.2
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• pp.356-360
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• 1999

Effect of propolis treatment on the quality of dried squid were investigated. Dried squid containing 29% of moisture content were prepared and treated with 0.25% and 0.5% of propolis. Its total microbial count, TBA value and browning degree were assayed during 30 days. Total microbial count of dried squid treated with propolis were $72{\sim}80\;cells/g$, compared with control showing 25,000 cells/g. TBA values of dried squid were by $0.1{\sim}0.2$ lower than control. Browning degree was not different between treatment and control, but browning degree of propolis treatment showed lower than control through colorimetric analysis. These results suggested that quality of dried squid containing higher moisture could be improved by propolis treatment.