• Journal of the Korean Society of Food Science and Nutrition
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• v.19 no.2
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• pp.175-179
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• 1990

Investigations of skin stripping freezing and thawing conditions of common-European squid (Loigo vulgaris) were carried out. The most effective method of skin stripping was to immerse the sample at 5$0^{\circ}C$ for 10-15 minutes in fresh water or salt solution(5-10% w/v) Contact freezing and fresh water thawing method was found to be effective. The muscle structure of the sample thawed after contact freezing was almost the sample after contact freezing was almost the same as that of raw sample.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.30 no.5
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• pp.903-905
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• 1997

Morphological differences were studied using the analysis of covariance between various partial length and mantle length of the common Todarodes pacificus by cohorts in the Korean waters. Analysis of seven morphological characters proved that each cohort has no sexual differences, except significant sexual differences only in the Summer cohort in term of relative growth between mantle length and body weight. The three cohorts represent significant differences in morphological characters.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.45 no.6
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• pp.640-647
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• 2012

Squid Sikhae is a traditional salt-fermented food in Korea. We evaluated the standardization of optimal processing conditions for desirable quality-controlled squid Sikhae using analyses of physiochemical properties, microbiological species, and organoleptic tests. The optimal fermentation temperature, sun-dried sea salt concentration, and fermentation period for manufacturing squid Sikhae products of the aceeptable quality were $10^{\circ}C$, 4%, and 6 days. In addition, optimal concentrations of the additional ingredients of red pepper powder and crushed garlic for acceptable quality squid Sikhae were both 6%.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.45 no.6
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• pp.627-634
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• 2012

Squid Sikhae is traditional salt-fermented food in Korea. We evaluated the standardization of optimal processing conditions for desirable quality-controlled squid Sikhae using analyses of physiochemical properties, microbiological species, and organoleptic tests. Among several squid Sikhae preparation processes, the optimal fermentation temperature sun-dried sea salt concentration, and fermentation period for squid Sikhae of acceptable quality were $10^{\circ}C$, 4%, and 6 days, respectively. Amino-N and volatile basic nitrogen (VBN) contents of the acceptable quality squid Sikhae were 162.51 mg/100 g and 15.25 mg/100 g, respectively.

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2001.10a
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• pp.157-158
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• 2001

어육연제품은 전통적인 수산가공품으로 제품의 모양, 식감등을 조절이 가능한 장점을 갖고 있다. 연제품은 명태육을 주원료로 하고 있으며, 태평양 연안 국가들의 자국 자원관리, 한ㆍ일 및 한ㆍ중 어업협정으로 인한 연안자원 감소, 연근해 자원의 고갈등으로 원료확보가 어려워졌으나 국내 및 국제 연제품의 소비는 꾸준히 증가하여 구조적인 원료확보의 어려움에 처하고 있다. 따라서, 대체자원의 개발이 시급한 실정이고 적색육인 고등어등의 어종을 연제품원료로 이용하기 위한 다양한 시도가 이루어지고 있으나, 적색육 특유의 어취 및 황색도 증가 등으로 이용이 제한되고 있다. (중략)

• Proceedings of the Korean Fiber Society Conference
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• 2003.10b
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• pp.157-158
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• 2003

키틴은 N-acethyl-D-glucosamine이 $\beta$-(1$\longrightarrow$4) 결합한 천연 고분자이며, 게나 새우 등의 갑각류, 오징어 등의 연체류, 그리고 곤충류 및 균류의 세포벽 등에 광범위하게 분포되어 있다. 키틴은 지구상에 존재하는 천연 다당류 중에 셀룰로오스 다음으로 많은 양이 존재하며 흡착성, 보습성, 유화성 및 생분해성을 가진 무독성 물질이고 항균작용, 생체적합성 등 다양한 특성을 기능을 가진다. 그러나, 분자내에 존재하는 아세트아미노기가 분자간의 수소결합으로 매우 강하게 결합되어 있기 때문에 화학약품에 대한 내성이 강할 뿐만 아니라 물과 대부분의 일반 유기용매에 녹지 않기 때문에 그 용도가 한정되어 있다. (중략)

• Journal of Marine Bioscience and Biotechnology
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• v.2 no.4
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• pp.257-262
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• 2007

Squid viscera oil was investigated by pretreatment method for enhancing the commercial value. Transeterification was performed to reduce rancidity of the oil, off-flavor was removed by using activated carbon adsorption. Analysis using ATD (Automatic Thermal Desorber) and GC/MG shows the efficacy of off-flavor removement. The rates of Transesterification employing inorganic catalyst and biocatalyst were tested, respectively. With stepwise addition of ethanol, the most efficiency of the reaction was achieved by inorganic catalyst. The efficiency of the reaction was estimated by acid value corresponding to rancidity of reaction product.

• Proceedings of the Korean Institute of IIIuminating and Electrical Installation Engineers Conference
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• 2008.10a
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• pp.97-99
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• 2008

본 논문은 고출력 LED를 이용하여 대한민국 경찰청 및 지방경찰청 과학수사에 사용하는 지문감식을 위한 효과적인 휴대용 교광원에 관한 연구이다. 최근 광반도체(光半導體) 관련 형광물질 등 원천기술의 획기적인 R&D가 진행 중에 있다. 따라서 본 논문에서는 산업체는 물론 생활주변에 사용되는 핸드폰 백라이트, LED 평면광원, 가로등용 LED광원, 오징어잡이에 사용되는 집어용 LED, OLED, CNT 광원 등에 적용되는 기술을 광학적 논리를 근거로 하여 고고학에 적용되는 문화재, 미술품의 진품감정, 지문현출을 통한 지문감식 등에 적용하기 위한 연구이다. 미국 유럽 남미 등에서 개발하여 과학수사에 사용하고 있는 교광원은 기동성 및 휴대하기에 매우 무겁고 고가이다. 이러한 문제점을 해결하기 위해 LED 신광원 UV 파장을 이용하여 지문현출 및 지문감식 등에 적용하면 소형경량화가 가능하여 무게와 부피를 급감할 수 있으며, 휴대가 간편하여 기동성이 뛰어나고 신속정확하게 매우 효과적으로 감정 및 감식이 가능하여 그 기대 효과가 매우 우수하다. 이러한 장점을 조명공학 및 광학적 이론을 근거로 지속적인 연구개발을 추진하여 국산화된 세계적인 신제품 개발을 위해 타당성을 검토 고찰하였다.

• The Korean Journal of Malacology
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• v.26 no.2
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• pp.171-175
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• 2010

Korean cephalopods only recorded with Korean name in the literature were reviewed to solve confusions in use of their Korean name for taxonomic studies of cephalopods in Korea, and to prepare a basic check list for standardizing total cephaolopods fauna of Korea in the future. A total 38 cephalopods species with Korean names were listed in this study; 14 species in order Sepioidea, 17 species in Teuthoidea, 7 species in Octopoda. The etymology and some problems of Korean names of cephalopods occurring in Korea, and the useable rules for naming cephalopods with Korean words are recommended and discussed.

• Journal of Life Science
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• v.10 no.1
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• pp.61-67
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• 2000

An experiment was conducted for extension of shelf-life of cooked squid (Todarodes pacificus) using modified atmosphere packaging. The products were packed in a Ny/PE/LLDPE (0.015/0.045/0.040 mm) laminated film with air, vacuum, CO2 gas, and N2 gas, respectively, and then stored at 5$^{\circ}C$ and 2$0^{\circ}C$. Keeping qualities of the products were investigated by measuring moisture content, H, volatile basic nitrogen (VBN), viable cell count, thiobarbituric acid (TBA) value, peroxide value (POV) and color value. Good qualities of the products stored at 5$^{\circ}C$were maintained at least 9 days, 11 days, more than 35 days and 24 days in air, vacuum, CO2 gas and N2 gas packaging products, respectively. In cases of 2$0^{\circ}C$ storage, however, the shelf-lives of all the products were only one day. The shelf-life extension of the products were observed in CO2 ga>N2 gas>vacuum>air packaging in order.