• Proceedings of the Korean Society of Food and Cookery Science Conference
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• 2003.05a
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• pp.101-101
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• 2003

우리나라 식단에서 예로부터 널리 이용되어 온 건어물 중 서울시내 급식소 12곳에 입고 된 쥐어채, 오징어채, 북어채를 대상으로 미생물학적 위해분석을 실시하여 원재료의 오염실태를 조사한 후 최종조리음식의 안전성을 확보하기 위해 조리공정 전에 적용할 수 있는 세척, 볶기, 데치기, 전자레인지 가열 둥의 전처리 과정을 적용하여 효과적으로 위해를 제거할 수 있는 방법을 모색한 결과 일반세균의 경우 취어채는 1.2$\times$$10^3$~8.2$\times$$10^{6}$ CFU/g, 오징어채는 2.2$\times$$10^4$~3.3$\times$$10^{8}$ CFU/g, 북어체는 4.0$\times$$10^2$~1.7$\times$$10^{6}$ CFU/g 범위로 검출되었고, 대장균군의 경우 쥐어채는 1.0$\times$$10^3$~3.4$\times$$10^4$ CFU/g 범위로, 오징어채는 $10^1$ CFU/g 이하에서 1.4$\times$$10^4$ CFU/g 까지, 북어채는 $10^1$ CFU/g 이하에서 4.5$\times$$10^3$ CFU/g 까지 검출되어 전체적으로 위생상태가 불량한 경우가 많은 것으로 평가되었다. (중략)

• Journal of the East Asian Society of Dietary Life
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• v.9 no.2
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• pp.195-199
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• 1999

The characteristics of protease from squid viscera was investigated by response surface methodology(RSM) programmed with reaction temperature and pH. The optimal temperature and pH for the protease were 41.75$^{\circ}C$ and pH 6.02 respectively. Also its activity was 78.65 unit at the optimal condition and $R^2$ of the model was 0.8461 (P＜0.1). The protease activity was decreased by N $a^{+}$ and increased by $Mg^{2+}$ But $K^{+}$ did not affect the protease. The Km value against casein was determined to be 0.12 mM by Line-weaver-Burk plot.lot.

• Korean Journal of Food Science and Technology
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• v.29 no.6
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• pp.1208-1212
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• 1997

Isolation and identification of predominant microorganisms in fermented squid with low salt were carried out during fermentation at $10^{\circ}C$. Dominant strains were lactic acid bacteria(80%) including Lactobacillus plantarum, Lactobacillus brevis, Leuconostoc sp., Pediococcus sp. and Streptococcus sp. Leuconostoc, Pediococcus and Streptococcus were shown in the early stage of fermentation and gradually increased until optimum stage of squid fermentation, and then decreased rapidly. Lactobacillus grew lastingly during fermentation. Yeasts were detected in the middle stage of fermentation and shown rapid increase after the last stage of fermentation, suggesting that yeasts participate in putrefaction of fermented squid with low salt.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.31 no.1
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• pp.26-30
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• 1998

Stomach contents of the common squid, Todarodes paciかcus in the Korean waters were analyzed using the samples taken from February, 1991 to July, 1992. Stomach contents of T. pacificus consisted of pisces, cephalopods, crustaceans, algae and unidentified things. Pisces were the most selected prey items. Major food items of summer and autumn populations were pisces, but that of the winter population was cephalopods. Algae and crustaceans were minor food items of the squid, T. pacificus mainly fed on pisces and three populations of the squid did not have different stomach contents.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.17 no.4
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• pp.327-332
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• 1984

This experiment was carried out to investigate the changes of cholesterol contents during the processing of various marine products. For the above purpose, squid, eel, mackerel, baby clam and sea mustard were sun-dried, roasted, salted-dried, boiled-dried and salted, respectively. In raw samples, the highest content of cholesterol was 761 mg/100g in squid, following by eel, baby clam, mackerel and sea mustard in order, and there was no significant relationship between cholesterol and lipid contents. The cholesterol contents of the used samples were decreased during the processing except baby clam. The decreasing ratios of the cholesterol contents during the processing were $66.4\%$ in squid, $43.6\%$ in eel, $41\%$ in mackerel and $58\%$ in sea mustard. While the cholesterol content of baby clam was increased by 1.6 times compared with that of raw sample. Considered from the results, it seems that the changes of cholesterol content during processing depended upon the changes of lipid content in the sample.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.37 no.3
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• pp.232-239
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• 2001

For the purpose of providing the basic data on the improved fishing gear and the man power saving, which contribute to enhance fishing efficiency of set net in the coast of Jeju Island, this study analyzed the catch of two fishing place for the past 3 years in order to compare the fishing efficiency between rectngular set net and pound net, which have been used for fishing with being attached to the set net fishing place in coast of Jeiu Island, Thereby the result is as follows ; 1. When using pound net, the total amount of catch during 1997 to 1999 was 2 times more than that of when using rectangular set net. 2. When using Pound net, the catch of squid, mackerel, rabbit fish and Yellow tail during 1997 to 1999 was 1.8 times more than that of when using rectangular set net.. 3. In case of rectangular set net, CPUE marked 10.1㎏ with horse amckerel, 20.5㎏ with squid, 18.0㎏ with rabbit fish and 2.2㎏ with Yellow tail, and in case of pound net, CPUE marked 57.5 ㎏ with horse mackerel, 30.0㎏ with squid, 25.0 with rabbit fish and 4.7㎏ with yellow tail, and on the whole CPUE of poind net marked higher. 4. In case of rectangular set net, the catch ratio for fishing operation marked 64% with horse mackerel, 79% with squid, 39% with rabbit fish and 14% with yellow tail, and in case of pound net, the catch ratio fishing operation marked 18% with horse mackerel, 85% with souid 40% with rabbit fish and 14% with yellow tail, and accordingly it showed the result that the catch ratio for fishing operation was higher with the case of rectangular set net, but higher with the case of pound net.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.30 no.1
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• pp.55-61
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• 1997

In order to effectively utilize the fish and squid skin wastes derived from marine processing manufacture, the skin wastes of some pelagic fishes such as yellowfin sole, red cod, cod, Allaska pollack and flying squid were screened for the raw material of edible gelatin and studied some properties of those gelatins. The content of total collagen in the red cod skin was the highest (28.4 g/100 g wet skin), while that in the flying squid skin was the lowest (11.1 g/100 g wet skin) and those of another fishes were similar. Acid soluble collagens in the skins of the fishes and flying squid were $68.9\~84.8\%\;and\;44.3\%$, respectively. But showed no difference in the amino acid composition between acid soluble and insoluble collagens. Those collagens were consisted $\alpha\;and\;\beta$ chain and $\alpha$ chains extracted from fish skins except red cod and flying squid skins were hetero. The collagen of yellowfin sole skin exhibited slightly higher denaturation temperature $(25.4^{\circ}C)$ and also physical properties such as gel strength, melting point and gelling point were better than those of the other species.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.18 no.2
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• pp.166-179
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• 1985

The seasonal distribution and migration of flying squid, Ommastrephes bartrami (LeSueur), in the North Pacific were studied by means of mantle length, surface temperature, and catch and effort data of the Korean drift gillnet fishery from 1980 to 1983. The water temperature for the best fishing ranged from $15^{\circ}\;to\;16^{\circ}C$ in May through July and from $13^{\circ}\;to\;18^{\circ}C$ in August through January. High densities of flying squid were found in the thermal fronts with $18^{\circ}C$ isotherm in August and with $15^{\circ}C$ isotherm in September. The densities of flying squid were higher in the western region than in the eastern region in the North Pacific. The high densities of flying squid in the northwestern Pacific were attributed to the high gradients of oceanographic properties in the region. Migration models for flying squid were hypothesized based on the monthly distributions of catch per unit net, mantle length compositions by statistical blocks, and the hydrographic features of the North Pacific. The large flying squid moved to the northern region and to the central Pacific region earlier than the small sized group in the northward migration period (from June to August). Flying squid begin the reverse southward migration from the Subarctic Frontal Zone in autumn with onset of cooling and the development of Oyashio Current. The large sized group starts their southward return migration from more northern waters than the small sized group but the former moves past the later ana reaches the spawing ground first.

• Food Science and Preservation
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• v.21 no.3
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• pp.381-387
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• 2014

Food irradiation is one of the successful modern techniques used to preserve food. However, it needs very careful control. Detection of irradiated food is of prime importance to facilitate global trade and consumer assurance, choice, and protection. This study was performed to evaluate the radiation-induced hydrocarbon content of dried squid and octopus by e-beam irradiation. The samples were collected from supermarkets all over South Korea and irradiated with an e-beam at 0, 1, 3, 5, 7, and 10 kGy doses. Lipids were extracted with soxhelt, and the hydrocarbons induced with irradiation were separated via solid phase extraction (SPE) and identified via gas chromatography mass spectrometry (GC/MS). The major induced hydrocarbons in the irradiated dried squid and octopus were 1-tetradecene and pentadecane derived from palmitic acid and 1-hexadecene and heptadecane from stearic acid. The concentration of hydrocarbons differed from the composition of the fatty acid at the same radiation and increased according to the level of the radiation dose. The hydrocarbons induced by e-beam irradiation, including 1-tetradecene, 1-hexadecene, and heptadecane, were confirmed to have been the irradiation marker compounds. Therefore, they can be used to distinguish the e-beam-irradiated dried squid and octopus from the non-irradiated ones.

• Korean Journal of Food Science and Technology
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• v.31 no.4
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• pp.1050-1056
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• 1999

The effect of ${\gamma}-irradiation$ was investigated on salted and fermented squid, squid jeotkal. Squid jeotkal was prepared with salt concentrations of 5%, 10% and 20% and was fermented at $15^{\circ}C$ and $25^{\circ}C$ after ${\gamma}-irradiation$ with doses of 0, 2.5, 5 and 10 kGy, respectively. Proximate composition, salinity, water activity (Aw), pH, total bacteria and sensory evaluation were examined during fermentation periods. Results showed that ${\gamma}-irradiation$ had no effect on proximate composition, salinity and Aw compared with non-irradiated squid jeotkal. However, pH and total bacteria, as well as sensory evaluation, were changed variously with processing conditions such as NaCl concentration, irradiation dose and fermentation temperature. The results of total bacteria and sensory evaluation showed that squid jeotkal with NaCl concentration of 10% and an irradiation dose of 10 kGy maintained high quality for 30 days at $15^{\circ}C$. Therefore, it was considered that ${\gamma}-irradiation$ was effective in processing low-salted squid jeotkal and extending its shelf-life without adding any food additives.