• Food Science and Preservation
• /
• v.14 no.1
• /
• pp.30-34
• /
• 2007

This study investigated the effects of microcapsule wall materials and mixing ratios on the characteristics of microcapsules containing squid liver oil Emulsion stability was increased as Na-caseinate levels lose. Changes in mixing ratios of Na-caseinate and cyclodextrin caused micioencapsulation efficiencies to rise, fall, and then rise again. The particle size aid moisture contort of microencapsulated powders were not affected by the mixing ratios of wall materials. As the cyclodextrin content rose, water uptake was increased. The polyunsaturated fatty acid composition was shown to be higher then 50% in all powders, and the ratio of polyunsaturated fatty acid composition to saturated fatty acid composition was. 2.11 when the Na-caseinate and cyclodextrin mixing ratio was 4:6.

• Journal of Aquaculture
• /
• v.5 no.2
• /
• pp.157-165
• /
• 1992

Experiments were conducted to find out suitable dietary lipids in the practical feed for Nile tilapia, Oreochromis nilotius. Soybean oil, corn oil, fish oil or cuttlefish liver oil was mixed in the diet and tested. The best weight gain and feed efficiency were obtained from the fish fed soybean oil or corn oil, both rich in 18 : 2n-6. But the growth rate of fish fed diet with fish oil or cuttlefish liver oil were inferior. The levels of 20 : 3n-9 in the total lipid were not different in all tested lipids, but that in the polar lipid of the fish oil or cuttlefish liver oil were lower than that in the soybean oil or corn oil. Thus, vegetable oil such as soybean oil or corn oil, rich in 18 : 2 n-6, were suitable as dietary lipid for Nile tilapia. Unlike other fish species, fish oil or cuttlefish liver oil showed no essential dietary value for this species.

• Journal of Fisheries and Marine Sciences Education
• /
• v.9 no.2
• /
• pp.236-245
• /
• 1997

On the basis of the seven species of fish caught by fishing boats with two crewmen belonging to the Iwawada Fisheries Cooperative of Chiba Prefecture, the fishing boats were classified by species withhigh market values, and the results obtainedwere reclassified by discriminant function. As a result, the fishing boats were classified into four groups. These four groups are : G1 featuring themain catchesof yellowtailsand skipjack/tunas ; G2 yellowtails and squids ; G3 squids and skipjack/tunas, and G4 octopus and other miscellaneous specles. Furthermore, principal component analysis were carried out on fish catches of the seven species in terms of the value obtained from a catch from the scores of the first, second and third principal components. The results of analysis show that Groups G1, G2 and G3 assume identical fishing form, while only Group G4 asumes a different fishing form.

• The Sea:JOURNAL OF THE KOREAN SOCIETY OF OCEANOGRAPHY
• /
• v.19 no.3
• /
• pp.215-222
• /
• 2014

Paralarvae of the common squid, Todarodes pacificus Steenstrup were sampled with the bongo net (diameter: 60 cm, mesh: $333{\mu}m$) by using oblique tow method with the oceanographic research vessel (Tamgu 12) at 21 stations along the southwestern coastal waters of the East Sea in August and September, 2013. Paralarvae were collected 16 ind./$10m^3$ in August and 7 ind./$10m^3$ in September at approximately, and bottom depth was from 70 m to 500 m. Mantle length of paralarvae was from 1.7 to 6.0 mm. Paralavae were distributed mainly in offshore stations in August and near by Cape Janggi in September. Optimum embryo survival temperature ($18-24^{\circ}C$) was formed shallower than 35 m depth for almost stations where paralarvae were existed, and survival temperature ($15-24^{\circ}C$) for embryo stage was located shallower than 75 m.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.28 no.3
• /
• pp.301-308
• /
• 1995

To establish the quality criteria of low-salt fermented seafoods in terms of consumer acceptability, sensory assessment and physicochemical analysis were undertaken using commercial products. In case of low-salt fermented Alaska pollack (Theragra chalcogramma) roe, Brix over $47.6\%$ for unseasoned products and $41.2\%$ for seasoned ones were considered as acceptable products. In spite of some variations between manufacturers, increase in whiteness was observed as consumer acceptability was decreased. In contrast, whiteness was not suitable criteria for low-salt fermented squid (Sepiella maindroni). Brix can be used as good criteria as long as its relationship was established to acceptability of different products; pH also showed the same tendency as Brix. In case of low-salt fermented Alaska pollack tripe, Brix was likely to be the best criteria; whiteness, in addition, could be used as quality criteria.

• Korean Journal of Food Science and Technology
• /
• v.40 no.6
• /
• pp.621-625
• /
• 2008

Squid oil is an abundant source of polyunsaturated fatty acids. This is particularly true for eicosapentaenoic acid and docosahexaenoic acid. The principal objective of this study was to extend the stability and improve the process aptitude of squid liver oil. Fluidized bed coatings were employed for coating with microencapsulated oil. The efficiency of the fluidized bed coating of the microencapsulated powder was over 90%. The apparent density with zein-DP was 0.6 g/mL, thereby indicating that flow ability had been improved as the result of an increase in specific gravity. The solubility of artificial gastric and enteric fluids with HPMC-FCC was 59.9 and 0%, respectively, whereas with zein-DP solubility was 0 and 31.0%, respectively. Polyunsaturated fatty acid retention results demonstrated that zein-DP coating was higher than HPMC-FCC, followed by the microencapsulated squid liver oil method. These results demonstrated that the application of microencapsulation and fluidized bed micro-coating techniques improved the stability and processing compatibility of squid liver oil.

• Korean Journal of Food Science and Technology
• /
• v.35 no.6
• /
• pp.1072-1078
• /
• 2003

Radiation-induced hydrocarbons and 2-alkylcycolbutanones are formed from the fatty acids of irradiated fat. These radiation-induced compunds were detected by fat extraction with a Soxtec apparatus from dried cuttle fish (Sepia officinalis), isolation of hydrocarbons and 2-alkylcyclobutanones with florisil column chromatography, and identification of GC/MS. Concentration of hydrocarbons produced by -λ-irradiation depended on the composition of fatty acid in dried cuttle fish. The major hydrocarbons in the irradiated dried cuttle fish samples were pentadecane and 1-tetradecene from palmitic acid, heptadecane and 1-hexadecene from stearic acid, and 8-heptadecen and 1,7-hexadecadiene from oleic acid. Of 2-alkylcyclobutanones, 2-dodecylcyclobutanone from palmitic acid was present at the highest level in irradiated dried cuttle fish. The radiation-induced hydrocarbons and 2-alkylcyclobutanones from the irradiated dried cuttle fish were detected at 0.5 kGy and over, but not detected in the non-irradiated fish.

• Journal of Food Hygiene and Safety
• /
• v.17 no.4
• /
• pp.173-177
• /
• 2002

It was performed to survey bacterial distribution on 72 salted fermented fishery products in Seoul Garak wholesale market from April to May in 2002. In average values of biological aspects, salts were 17.2%, in microbiological aspects (Unit: CFU/ml, bacterial cell count 4,900, coliforms 44, Vibrio spp., 160, Staphylococcus spp., 3,000 respectively. Of 93 isolated cells, coliforms were 35.5% (33/93), Vibrio spp. 8.6% (8/93) and Staphylococcus spp. 12.9% (12/93). E. cloacae was the highest (15/33) in coliforms, V. alinolyticus were the most (each 5/8) in Vibrio spp., In case of Staphylococcus spp., S. lentus was the best (5/12).

• Korean Journal of Food Science and Technology
• /
• v.8 no.4
• /
• pp.207-211
• /
• 1976

Treated with various methods, body muscle of squid was cross section, stained by Van Gieson staining method, and observed microscopically to study on the state of thin layer of skin separated from meat. Results obtained were summarized as follows : 1. By general hot spring treatment were 1st. 2nd. and 3rd. layers of skin removed from squid muscle but 4th. not. 2. By boiling treatment was tissue of muscle fibre fissured largely toward the muscle fibre. 3. Sodium acetate treatment was superior to sodium nitrate, sodium sulfate and sodium tartrate treatment in the effect that the skin was separated from meat. Especially, concentrate solution of sodium acetate had the most excellent effect in the chemical reagent treatment. 4. By proteolytic enzyme treatment were 1st. 2nd. 3rd. and 4th. layers of skin removed all from squid muscle and the boundary fibre between skin and meat swelled in particular. 5. Two kinds of skin removing method, proteolytic enzyme treatment and sodium acetate treatment, were desirable to the actual processing.

• Korean Journal of Food Science and Technology
• /
• v.30 no.3
• /
• pp.498-501
• /
• 1998

It was determined whether photostimulated luminescence (PSL) is applicable to the detection of post-irradiation of foods by measuring PSL photon counts for unirradiated and irradiated pepper powder, dried herbs, fresh shrimp, potato, soybean, dried fig, chestnut, dried squid, and dried cod. The samples were irradiated with $^{60}Co\;{\gamma}-ray$ source and PSL photon counts were measured for them. The photon counts of unirradiated samples were lower than 2,000 for potatoes and less than 1,000 for the others. The photon counts of the irradiated samples except dried figs (0.5 kGy), chestnuts (0.2 kGy), and dried squid (0.5 kGy) were higher than 1,000, and the photon counts increased with dose. Thus, PSL might be applied to the primary detection of irradiated foods.