• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.8
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• pp.1009-1017
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• 2008

For the effective use of exopeptidase from squid viscera as food processing aids, the viscera of Argentina shortfin squid (Illex argentinus) were fractionated by various methods such as acetone treatment, ammonium sulfate treatment, anion exchange chromatography, and gel filtration. The positive exopeptidase fractions were obtained from the fraction II treated by cold acetone ($30{\sim}40%$, w/w), the fraction V by ammonium sulfate ($60{\sim}70%$ saturation), the fraction II (0.2 M NaCl) by anion exchange chromatography, and the fraction I ($30{\sim}50\;kDa$) by gel filtration. The specific activities of positive fractions from viscera of I llex argentinus against substrates were higher to LeuPNA than to ArgPNA. Total activity and recovery against LeuPNA of positive fraction by gel filtration were 1,867 U and 30.69%, respectively, which were the highest among those of positive fraction. The results suggested that the gel filtration chromatography method was the most efficient method for the fractionation of exopeptidase from viscera of Illex argentinus.

• Journal of Life Science
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• v.19 no.9
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• pp.1284-1288
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• 2009

To produce high quality fish oil products, additional deodorization experiments on purified fish oil from squid using columns filled with citric acid or gluconic acid were performed. A deodorization effect on the fish oil was observed on both the citric acid and gluconic acid columns. These effects were more efficient on the columns packed with 3 g of organic acid than those with 1 g or 2 g of organic acid. In addition, a better effect was observed in the column packed with gluconic acid than that with citric acid. Peroxide value (POV) and acid value (AV) of the sample treated with citric acid was the as same as the non-treated sample. However, POV and AV of the sample treated with gluconic acid were about 10% higher than the non-treated sample. Contents of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) of the samples treated with citric acid or gluconic acid columns were about 0.5% higher than the non-treated sample. In conclusion, deodorization of squid fish oil by organic acid could be an efficient method to produce high quality fish oil products.

• Korean Journal of Food Science and Technology
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• v.45 no.2
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• pp.167-173
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• 2013

Dried fish products, such as seasoned cuttlefish, anchovy, and filefish, were analyzed to investigate the physicochemical quality and luminescence properties following gamma-irradiation. The overall color difference slightly increased in all irradiated samples, showing significant changes in Hunter's L, a, and b color values. Cuttlefish and filefish showed higher values in hydrophilic browning, whereas anchovy showed a higher value in lipophilic browning. The brown color intensity of filefish showed a dose-dependent increase. The thiobarbituric acid (TBA) value significantly increased in irradiated samples of cuttlefish and anchovy, which have relatively high lipid contents. Irradiated samples, except anchovy, were not suitable for screening using photostimulated luminescence (PSL) because only negative or intermediate values were observed. Thermoluminescence (TL) measurements were suitable for all fish samples, i.e., irradiation-specific glow curves were obtained, signal intensity increased, and the TL ratio fulfilled the criterion. There was no significant difference among the irradiated samples with regard to the sensory properties.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.33 no.6
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• pp.591-596
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• 2000

The effect of starches such as potato, corn and wheat starch on the rheological properties of ocean jumbo squid kamaboko was investigated. Changes in the water holding capacity and color values of those kamaboko gels was also studied using the maximum gel strength endowing starch, Wheat starch could ive the better water holding capacity and breaking stress than potato or corn starch within $10{\%}$ additional level but corn starch resulted the highest those value at $20{\%}$ added. Wheat starch had higher level of breaking strain and jelly strength at $10{\%}$ then in descending order were corn starch, potato starch. But those starches were decreased after $15{\%}$ level. Texture map showed the simple rheological properties of each starches heat gel with jumbo squid kamaboko, Corn starch map showed more tough and brittle than the other. Potato starch map showed more elastic gel than corn starch. Wheat starch map could make elastic-mushy gel. There was no significant color differences of each starches but the whiteness of each starch showed increase when the starch rate was increased.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.4
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• pp.663-668
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• 2000

To develop natural intermediate flavoring substances, optimal processing conditions and qualities for two stage enzyme hydrolysate (TSEH) from low-utilized small longfinned squid were investigated. The optimal conditions for TSEH method were found as digestion with Alcalase (0.2% w/w-sample, pH 8.0) at 55$^{\circ}C$ 3 hours at the 1st stage and with Neutrase (exo-peptidase, 0.2% w/w-sample, pH 6.0) at 45$^{\circ}C$ for 2~3 hours at the 2nd stage. Among the method of water extract, autolytic extract and various kinds yields, transparency and organoleptic taste. From the results of chemical experiments and sensory evaluation, longfinned squid TSEH is flavorable as the natural intermediate taste-active substances for fisheries products such as soup base, squid-taste pasty and snacks.

• Journal of Food Hygiene and Safety
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• v.25 no.1
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• pp.10-15
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• 2010

This study was practiced to survey food-borne bacterial aspects of Escherichia coli and Bacilhus cereus etc. from 210 processed seasoned marine products in Garak fishery wholesale market in Seoul, 2009. Distributions of these bacterial isolates were 28 coliforms, 32 Bacillus spp., 71 Staphylococcus spp., 11 Listeria spp, and 10 Enterococcus spp. in 157 dried squids, 23 dried file fishes, and 20 dried pollacks etc. respectively. Results in 16 kinds of antibiotics susceptibility test by disc diffusion method, special multiple drugs resistance patterns were NOR + LVX + CIP + SAM + VA + S + TE + CF, SAM + C + VA, VA + S + TE, and VA + S in 9 E. coli strains, also, AMC + SAM + CF, SAM + CF, and VA + CF in 21 Bacillus cereus strains respectively. On the basis of the results above, many seasoned dried fishes had multiple drugs resistances, conclusively, we suggest limited guideline and special management on use of antibiotics in floating net cages of fishery farms.

• Korean Journal of Food Science and Technology
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• v.46 no.6
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• pp.716-722
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• 2014

Aminopeptidase-active fractions from crude extract of the hepatopancreas of a common squid (Todarodes pacificus) were obtained using acetone (AC; 30-40%) and ammonium sulfate precipitation (AS; 60-70% saturation), anion exchange (AE-II; 0.2 M NaCl) and gel filtration chromatography (GF-I; 30-50 kDa), respectively. The debittering capacity of GF-I fraction based on the aminopeptidase activity (89.2 U/mg), recovery (56.6%) and sensory evaluation (1.0) was better than that of other fractions. Release of amino acids increased as incubation time was increased, and the bitterness of the enzyme reaction mixtures decreased. Incubation with the GF-I fraction for 24 h resulted in the hydrolysis of several peptides, as revealed by reverse-phase HPLC profiles. Peaks 3, 5 and 6 showed the decreased area (%), whereas peaks 1, 2 and 4 showed the increased area. The GF-I fractions were found to be suitable for reducing bitterness in protein hydrolysates by catalyzing the hydrolysis of bitter peptides.

• Journal of Food Hygiene and Safety
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• v.15 no.1
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• pp.13-17
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• 2000

The low salt seasoned jeotkal, salted and fermented fisheries product, may has some problems, such as short shelf-life, its putrefaction by mixing some microorganism from additives. It was considered that most microorganism in seasoned jeotkal were introduced from red pepper powder. Therefore, it is important to pasteurize red pepper powder for improving its microbial quality. When red pepper powder was pasteurized by ohmic heating, the survival cell concentration in red pepper powder was reduced to 1-log-unit at 500 V/m, 700 V/m, above 8$0^{\circ}C$. But viable cell counts were reduced from 8.5$\times$10$^{6}$ CFU/g to 2.1 $\times$ 10$^2$CFU/g, i.e. 4.6-log-unit, during ohmic heating at 9$0^{\circ}C$ for 40 min. Color values of red pepper powder during ohmic heating with different holding time were not changed significantly. When squid-jeotkal was manufactured by using the pasteurized red pepper powder, viable cell counts of the product were decreased by about three log cycles, compare with control product. And also the counts of fungi were significantly decreased.

• Korean Journal of Agricultural Science
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• v.35 no.2
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• pp.155-165
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• 2008

A seasoned squid Jeotkal, Korean traditional fermented seafood, and its ingredients for manufacturing, including red hot pepper powder, ground garlic, sesame seeds, were irradiated with 0, 0.5, 1, 2, and 5 kGy by electron beam and stored at $4^{\circ}C$ for 4 weeks to determine the changes in microbiological and sensory characteristics. The initial contamination of squid Jeotkal such as total aerobic bacteria, yeast & mold, and coliform bacteria were at the levels of 2.88, 3.04, and 4.20 log CFU/g, respectively. However, electron beam irradiation with does at 5 kGy reduced the total aerobic bacteria to about 1 log CFU/g. Yeast & mold and coliform bacteria were reduced to 1-2 log CFU/g after 2 kGy of irradiation and reached to undetected level when the sample was irradiated at 5 kGy and following storage at $4^{\circ}C$ for 4 weeks. Sensory characteristics showed that electron beam irradiation of up to 5 kGy did not adversely affect overall acceptability of squid Jeotkal and its ingredients during cold storage. Therefore, electron beam irradiation is one of the possible means to improve storage stability of seasoned squid jeotkal, which has limited alternative sterilization methods due to the temperature characteristics of the products.

• Korean Journal of Food Science and Technology
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• v.31 no.6
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• pp.1619-1627
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• 1999

Microbiological characteristics of gamma irradiated low salt squid Jeot-gal were examined. Following the fermentation periods, total bacterial cell, Lactobacillus spp., Staphylococcus spp., Streptococcus spp., Pseudomonas spp. and yeast cell number were counted on their selective media and some acid forming bacteria and Pseudomonas spp. were identified. As the gamma irradiation dose increased, the microbial density of early fermentation phase was reduced and the growth rate was delayed. The repression effects on microbiological growth by gamma irradiation were to be higher as salt concentration increased. Adequate conditions of salt concentration and gamma irradiation for low-salt squid Jeot-gal preparation were 10% and 10 kGy, respectively. Lactobacillus sp. 2, Micrococcus varians and Streptococcus sp. I were isolated from 5% salt containing squid Jeot-gal, and Micrococcus morrhuae was from 20% only while Lactobacillus plantarum and Lactobacillus brevis were widespread. Lactobacillus brevis, Pediococcus halophilus and Pseudomonas diminuta were sensitive and Lactobacillus plantarum, Micrococcus morrhuae and Pseudomonas sp. 3 were resistant to gamma irradiation. The diversity of microflora decreased as salt concentration decreased and gamma irradiation dose increased.