• Korean Journal of Food Science and Technology
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• v.31 no.6
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• pp.1427-1433
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• 1999

The Microbiological, chemical and sensory analyses were carried to evaluate the quality of commercial salted and fermented seafoods and to establish a standardization. The results showed that amino nitrogen(AN) and volatile basic nitrogen(VBN) contents were appropriate in evaluating the quality of shrimp jeotkal. In the range of $150{\sim}300\;mg%\;and\;25{\sim}70\;mg%$, AN and VBN contents were highly correlated to sensory scores, respectively. In the case of squid jeotkal, pH and VBN contents were appropriate to evaluate quality. The coefficients of the correlation between pH and sensory evaluation was 0.84 and the sensory acceptability was high and above pH 6.0. In addition, the coefficients of the correlation between VBN contents and sensory evaluation was 0.95, and the sensory acceptability was high but below 30 mg%. In the case of shell-fish jeotkal, the coefficient of the correlation between VBN content and sensory evaluation was 0.94, and sensory acceptability was high but below 40 mg%.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.5
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• pp.721-729
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• 2013

To improve the quality and functionality of the low salt squid Jeot-gal, extracts from three types of medicinal and edible plants (bay leaf, green tea, pine needle) were added. The quality characteristics, bioactivities, and shelf-lives of these preparations were determined at three different fermentation temperatures. The pH decreased more rapidly at higher temperatures, while the amount of volatile basic nitrogen (VBN), total viable cells, and amino nitrogen ($NH_2$-N) increased. The shelf-lives of Jeot-gal with natural plant extracts at $10^{\circ}C$ were 34~35 days, similar to the control. The major free and compositional amino acids of Jeot-gal were glutamic acid, proline, and alanine, while the major nucleotides (and related compounds) were hypoxanthine and inosine. In bioactivity assays, samples supplemented with plant extracts showed higher bioactivities than the control. The DPPH radical scavenging activity of ethanol extracts from Jeot-gal were stronger than the water extracts; in contrast, the water extracts were stronger for hydrogen peroxide scavenging activity. However, superoxide dismutase (SOD)-like activity and ${\beta}$-glucuronidase inhibitory activity were moderately low at 20 mg/mL. Based on sensory evaluation results, the quality of low salt squid Jeot-gal with natural plant extracts is similar to the control. Therefore, low salt squid Jeot-gal with natural plant extracts can be commercialized as a functional fermented food.

• Journal of Fisheries and Marine Sciences Education
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• v.10 no.1
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• pp.31-52
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• 1998

In this paper, we analyzed the relationships between the fishing ground formation and the sea condition information, surface, mid and bottom layer temperature that is necessary for fishing point selection of angling to catch squid in the East Sea. There was a little differences between temperature measured by every fishing boat on fishing operating and prompt reports of fishing and sea condition about fishing ground formation of angling. And then the result examined by using SST that is a important information of sea condition for the fishing position selection follows as ; We knew, even if the differencs of sea condition each year, SST with a lot of fishing boats was generally within the extnet of $2^{\circ}C$. But the result examined by the limit time about the temperature of mid and bottom layer for the groups of fishing boats not to measure and for the near sea measurement to be done only within EEZ waters follows as ; About the temperature of 50m layer on early in June and July in operating waters of the group of fishing boats, the fishing ground was formed from $10^{\circ}C$ to $12^{\circ}C$ between warm waters and cold waters, afterwards we can seize that the fishing ground was moving to waters from $5^{\circ}C$ to $8^{\circ}C$ at near of polar front. In the coastal waters, we knew that fishing ground is formed to waters from $10^{\circ}C$ to $12^{\circ}C$ at the southern of polar front about the temperature of 50m layer.

• Food Engineering Progress
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• v.15 no.2
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• pp.122-129
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• 2011

In this study, discrimination of salted cuttle fish and salted mitra squid was carried out using electronic nose based on mass spectrometer. Intensities of each fragment from salted cuttlefish by electronic nose were completely different from those of salted mitra squid. Each sample was analyzed, and discriminant function analysis (DFA) was used for the discrimination of similar products. DFA plot indicated a significant separation of each salted cuttlefish and mitra squid ($r^2$= 0.8789, F= 162.13). Electronic nose based on mass spectrometer could be used as an efficient method for discrimination of Economically Motivated Authentication (EMA) foods.

• Journal of Food Hygiene and Safety
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• v.37 no.3
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• pp.173-180
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• 2022

There are a number of methods to evaluate the quality of squid. However, when purchasing the fish, consumers and retails rely only on the sensory test and flavor in the field. Therefore, this study was aimed to prove relationship between scientific indicator and sensory test. Total viable cell count (TVC), viable cell count of Pseudomonas spp., pH and volatile basic nitrogen (VBN) were selected as scientific indicators and mesured during the storage of squid at different temperature. The squid was storaged at 3 different temperature (5℃, 15℃, 20℃). Off flavor determination time was measured by R-index, and kinetic modeling was conducted. Activation energies of off-flavor determination time, TVC, Pseudomonas spp, VBN, and pH were 51.210 kJ/mol, 42.88 kJ/mol, 50.283 kJ/mol, 72.594 kJ/mol and 41.99 kJ/mol respectively. Activation energy of off-flavor determination time was approximated to viable cell count of Pseudomonas spp., TVC, pH and VBN as an order. Especially, viable cell count of Pseudomonas spp. had best match of the activation energy. Therefore, it was judged that indicator of off-flavor determine time was viable cell count of Pseudomonas spp..

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2003.10a
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• pp.71-74
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• 2003

주광성이 있는 어족을 밀집시켜 어획하기 위하여 사용되는 집어등은 어류 중 불빛에 유집이 잘 되는 멸치, 오징어 및 꽁치 둥을 대상으로 하는 어업에서 주로 사용된다. 어장에 분산되어 있는 어류에 집어등을 투사하면, 농밀하게 어군을 형성하게 되므로 효과적인 어획이 가능하게 된다. 본 연구에서는 꽁치봉수망 조업시 어선의 집어등에 의한 수중 환경의 변화를 구명하여 광환경이 꽁치의 어획에 미치는 영향을 분석하기 위한 기초 단계로 꽁치봉수망 어선의 집어등 수중 조도를 측정하여 꽁치가 분포하는 어획수심의 광환경을 분석하였다. (중략)

• The Science & Technology
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• v.31 no.7 s.350
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• pp.17-19
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• 1998

지금까지 노벨상을 받은 개인이나 단체는 모두 6백 87명이다. 그러면 이 수상자들은 지금 어디서 무성ㅅ을 하고 있는가?63년 노벨생리의학상을 수상한 영국의 앤드류 헉슬리는 케임브리지 대학의 명예교수로 있으면서 지난 겨울 80회 생일을 맞았다.80의 고령에도 불구하고 학문에 대한 열정이 변함없는 헉슬리는 오징어의 거대한 신경세포를 이용한 신경전달의 원리규명으로 노벨상을 받았으며 현재 케임브리지 외곽의 전원마을 그렌체스터에서 부인과 함께 여생을 엮어가고 있다,

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2002.10a
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• pp.107-108
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• 2002

일상생활에서 인간은 수많은 물리, 화학적 발암 원에 노출되어 살아가고 있으며 역학적으로 관찰해 보면 모든 암의 약 90％가 환경적 요인에 의하여 발생한다. 식품 중에도 여러 종류의 돌연변이원성 물질과 발암성 물질이 자연적으로 존재하고 있어 그 중 소량은 일상의 보통 식이를 통하여 섭취된다. 특히 단백질이나 아미노산이 풍부한 식품인 고기, 생선의 조리과정에 강력한 돌연변이원성 물질과 발암성 물질로 알려진 N-nitrosoamine(NA)이나 heterocyclic amine(HCA)들이 형성되며 다양한 종류가 분리, 동정 되어왔다. (중략)

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2003.05a
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• pp.117-118
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• 2003

동해안의 수산 가공업은 전체 가공 산업의 30% 가량을 차지하지만, 그 규모면에서 본다면 매우 영세하며 가내 수공업의 수준에서 벗어나지 못하고 있다. 이러한 원인은 수산물이라는 특수한 원료에서 오는 여러 가지 한계들 특히, 가공 특성이 다른 농산물과는 다르기 때문에 대용량의 자동화 시스템을 갖춘 공장화는 어렵기 때문이기도 하다. 또한, 다양한 먹거리의 등장으로 명태알포, 조미오징어의 매출 단가의 하락과 함께 매출도 아주 줄어들어 영동 지역 수산업이 매우 큰 위기상황이다. (중략)

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2000.05a
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• pp.55-56
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• 2000

승망은 어군을 적극적으로 쫓아서 어획하는 것이 아니라 어군이 연안으로 래유하기를 기다려서 잡는 소극적인 어법의 어구이기 때문에 일반적으로 지역적인 해황 특성의 영향을 많이 받는다. 이러한 승망은 길그물, 원통 그리고 원통의 모서리에 기다란 원추형의 자루그물이 있는 정치망의 일종으로 이 어구는 한국 전 연안의 내만에 부설하여 숭어, 도미, 대구, 농어, 전어, 쥐치, 오징어 등을 어획한다. (중략)