• Proceedings of the Korean Society of Marine Engineers Conference
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• 2011.06a
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• pp.298-298
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• 2011

• Proceedings of the Korean Society for Applied Microbiology Conference
• /
• 1977.10a
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• pp.199.2-200
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• 1977

일본에서는 말린 해초(kombu)와 고기근육(katsuobushi)등이 식품의 맛을 내주는 물질로 널리 사용되어왔다. Ikeda와 kodama씨는 친자의 맛은 구루탐산 나트륨, 후자의 맛은 이노신산나트륨으로부터 기인하는 것이라고 설명하였다. 미생물에 의한 구루탐산나트륨의 생산은 1957년 Kinoshita씨 등에 의하여 확립되었고 극히 적은 양이나마 5'-IMP가 삶은 고기와 오징어로부터 얻어졌다.(중략)

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.34 no.4
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• pp.372-377
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• 1998

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 1997.06a
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• pp.300-301
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• 1997

• The Monthly Diabetes
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• s.261
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• pp.55-55
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• 2011

열대야에 잃어버린 입맛을 매콤한 음식으로 살려보자 '쓰러진 소도 벌떡 일으킨다'는 낙지는 영양분이 풍부한 스테미너 식품으로 저칼로리에 철분도 풍부해 빈혈예방에 좋다. 낙지에는 오징어와 같이 콜레스테롤이 들어 있으나 타우린을 함유하고 있어 이를 억제해준다. 닭볶음탕의 닭 껍질은 조리 시 미리 제거하고 살코기 위주로 섭취한다. 낙지나 닭볶음은 양념이 자극적이므로 많이 먹지 않도록 한다.

• Proceedings of the Korean Nutrition Society Conference
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• 2003.05a
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• pp.186.1-186.1
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• 2003

• Food Industry
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• s.172
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• pp.38-56
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• 2003

The volatile compounds of traditional Kyungsando squid sikhe were identified by GC-MS. the amount of-zingibirene among identified volatile compounds was 19.73 mg/kg. The major volatile compounds of sikhe was (Z)-Di-2-propenyl disulfide,-curcumene, methyl

• The Korean Journal of Malacology
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• v.26 no.1
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• pp.85-89
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• 2010

Distribution of Cephalopods was investigated in the Yellow Sea, Korea from February, 2006 to November, 2008. The species composition of cephalopods, consisting of 14 species and 19,789 individuals has been identified. The dominant species of the Yellow sea was Euprymna morsei. The dominant species of the northern part, middle part and southern part were Todarodes pacificus, Loligo spp. and Loligo beka.

• 한국해양학회지
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• v.30 no.3
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• pp.197-202
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• 1995

A total of 272 specimens of Todarodes pacificus purchased during the period from July 1 to August 30, 1994 in the southern sea off Pusan were examined for their infection status with larval anisakids. Larvae in squids were encapsulated and appeared to remain active. Firty five larval anisakids sorted from T. pacificus (7.72% of infection rate) were classified based on morphological and morphometric observations as follows; Anisakis type I larvae (23 larvae, 51.0%: positive rate), Contracaecum type A (9, 20.0%), Contracaecum D (4, 9.0%), Anisakis II (3, 6.7%) and unknown type (6, 13.3%).

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.4
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• pp.636-641
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• 1995

Proteolytic activities were compared using three species involving in squid jeotkal fermentation and showing positive reaction upon casein test : Pseudomonas D2, Flavovacterium odoratum and Acinetobacter calcoaceticus. Pseudomonas D2 produced highest activity of protease at 72h when incubated in our own modified medium(polypeptone, 0.5% ; tryptone, 0.5% ; NaCl, 3% ; pH, 7.5). Thus, this specie was selected for the further study. The growth pattern was coincided with the production of protease. Thus purification of protease was proceeded by ethanol precipitation, sephadex G-100 gel filtration, and DEAE sepharose ion exchange chromatography. The purified protease showed highest activity at pH 7.0 and 5$0^{\circ}C$. The enzyme was very stable over the wide ragnes of the temperature ; even with one hour heat treatment at 7$0^{\circ}C$, the enzyme showed substantial amount of the activity toward casein. In addition, the enzyme was stable over the wide range of pH. Molecular weight of the protease was determined to be 17.4 kD by SDS-PAGE.