• Korean journal of food and cookery science
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• v.16 no.2
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• pp.173-181
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• 2000

To understand the influences of NaCl concentration and fermentation temperature on the ripening process of low salt fermented squids, squid with 5%, 7% and 9% salt were fermented at 10$\^{C}$ and 20$\^{C}$. The result of the changes of volatile basic nitrogen and free amino acids during the fermentation of squids are as follows. As a result of the observations on the changes of physicochemical components during the fermentation process of the low-salted squids, all the pH, VBN and NH$_2$-N were increased and therefore the fermentation was promoted. Considering the changes of net components according to the fermentation, ATP (Adenosine triphosphate) and ADP (Adenosine diphosphate) lost and could not be detected among the nucleotides and their related compounds. Besides, AMP (Adenosine monophosphate) existed only in the initial stage and inosine, hypoxanthine were the main components of nucleotides and their related compounds. Nonvolatile organic acids are mainly lactic acid, acetic acid and also they occupied more than 80%. Seeing the composition of free amino acid, the major amino acids are proline, arginine, methionine, alanine and glutamic acid.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.44 no.4
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• pp.339-344
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• 2011

We investigated the effects of enrichment with oil or bacteria on the fatty acid composition of rotifers and Artemia as live prey. One enrichment(oil source) was mainly composed of squid Todarodes pacificus liver oil; the other(photosynthetic-bacterial source) was primarily made up of Schizochytrium sp. The enrichments were intended to enhance the nutritional value of the live prey, such as their EPA, DHA and n-3 HUFA contents. The lipid content as EPA and DHA of rotifers was higher when enriched with the oil source rather than the photosynthetic-bacterial source. The DHA content of Artemia nauplii after enrichment differed significantly, depending on the type of enrichment used(P<0.05). When the Artemia nauplii were enriched with the oil source, the DHA content was increased to 16.8%, whereas it increased only to 1.1% when enriched with the photosynthetic-bacterial source. These results indicate that selection of the enrichment is important for Artemia nauplii but not for rotifers.

• Journal of Aquaculture
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• v.13 no.3
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• pp.197-206
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• 2000

At the Poryoung coast, the spawning season of the mullet, Chelon lauvergnii lasts from May to June. A combination of rotifer, Rotifer nauplii and synthetic feed supported significantly (P < 0.05) better survival and growth of 1-day old mullet larvae during 70-day rearing experiment than the other feeds consisting of rotifer or rotifer + Artemia nauplii. Significantly higher growth and survival were also observed, when the larvae were fed on rotifer, that were harvested from culture enriched with masimaTR, or Artemia nauplii from culture enriched with cuttlefish liver oil, At the feeding density of 97-98 individuals /200 l, the mullet larvae displayed maximum growth and survival in aquarium each with 100 larvae /200 l.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.36 no.4
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• pp.333-339
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• 2003

New manufacturing process was applied to manufacture the low salted Squid-Jeotgal to improve the quality variation salty taste and shelf-life. It's optimum salting and sugaring process was made by the addition of $17\%$ NaCl for 3 hr and $15\%$ corn syrup for 4 hr with 10 rpm agitation. Quality variations of Squid-Jeotgal produced by the improved and the conventional process were packed by jar, polyethylene lerephthalatefpolyethyleneilinear low density polyethylene (PET) and low density polyethylene (PE). And then quality variations of them were investigated at storage temperature of 10, 20, and $30^{\circ}C.$ Decreasing rate of pH, increasing rates of VBN and viable cell counts of Squid-Jeotgal produced by the improved process were slower than those of the conventional process at all storage temperature. Sensory evaluation indicated that the production of Squid-Jeotgal by the improved process extended the shelf-life about 10-20 days.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.42 no.4
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• pp.228-233
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• 2006

The transmittance properties of fishing lamp of the squid jigging vessel was investigated during nighttime operations in the Northwest Pacific on 21 and 29 September 2005. The metal halide lamps of white color($2.0kW{\times}168$) in the air and metal halide lamp of white color($10.0kW{\times}1$) in the underwater were used as a fishing lamp for gathering squids. The relative irradiance of metal halide lamp in the air showed peak in 850nm of wave length. The relationship between underwater illuminance(Y) and water depth(X) of metal halide lamp light in the observation areas is represented, $Y=84.137e^{-0.1105X},\;R^2=0.9974$. The distribution of underwater illuminance of measure points St. 1-5 showed low value of 0.11x in 80m depth.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.49 no.4
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• pp.395-403
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• 2013

Fishing efficiency of the squid jigging vessel using the LED and metal halide fishing lamp combination was analyzed to reduce the cost for fishing operation utilizing the fishing light system for high degree of efficiency in the squid jigging fishery (one of the representative coastal and offshore fisheries in Korea). This study aims to improve the nature of existing LED lamps and to develop fan-shaped LED lights having 180W of power and ${\pm}45^{\circ}$ angle of light intensity distribution. The marine experiment for making a comparison of their fishing efficiency was tested by a 9.77 tons fishing vessel from Oct. through Dec. 2012. As a result, experimental fishing vessel showed slightly higher fishing efficiency than the average of metal halide lamp-equipped vessel and 20% energy savings. This means that the combination of LED and metal halide lamps would provide an efficient way to lower energy consumption while maintaining fishing efficiency.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.41 no.3
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• pp.176-181
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• 2008

To evaluate the effective use of endoprotease from squid viscera as a food processing aid, various methods of fractionating endoprotease from viscera of the Argentina shortfin squid (Illex argentinus) were evaluated. The endoprotease-positive fractions of each fractionation were fraction II (30-40%, w/w) with cold acetone, fraction IV (50-60% saturation) with ammonium sulfate, fraction UF with anion exchange chromatography, and fraction II (15-24 kDa) with gel filtration. The specific activities (approximately 25 U/mg) of the fractions using ammonium sulfate and gel filtration were higher than the others. Total azocaseinolytic activity and recovery of the positive fraction using gel filtration were 806.95U and 37.82%, respectively, and were the highest among the positive fractions. Based on the results, gel filtration was the most efficient method for fractionating endoprotease from the viscera of Illex argentinus.

• 한국생물공학회:학술대회논문집
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• 2000.11a
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• pp.769-772
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• 2000

Fish oil has abundant highlly unsaturated fatty acids such as EPA and DHA. Therefore, fish oil is very susceptible to peroxidation. Adding any antioxidants to fish oil is acceptable to prevent the peroxidation. However, nontoxic and strong naturally occurring antioxidants for fish oil was not developed. ${\alpha}-tocopherol$ is one of useful natural antioxidants, but it is not good to prevent the fish oil peroxidation. In this study, we examined the development of microencapsulated squid liver oil product to prevent effectively peroxidation of the fish oil. The acceptable materials for encapsuling the squid liver oil were gum arabic and gelatin. The ultimate encapsulation rate of squid liver oil was 45.5%.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.5
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• pp.1051-1057
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• 1999

The effects of gamma irradiation on taste compounds of low salted and fermented squid were investig ated. Salted and fermented squid products were prepared with salt concentrations of 5%, 10%, and 20% and was fermented at 15oC and 25oC after gamma irradiation with a dosage of 2.5~10 kGy. Amino nitrogen (AN), volatile basic nitrogen(VBN), trimethylamine(TMA), and hypoxanthine(Hx) contents were examined during the fermentation periods. Results showed that gamma irradiation had no effect on the initial con tents of AN, VBN, TMA, and Hx compared with non irradiated salted and fermented squid. During the fermentation periods, these contents rapidly increased in accordance with the decrease in NaCl concen tration and irradiation dose, and the increase in fermentation temperature. Specifically, the taste compounds of salted and fermented squid prepared with a NaCl concentration of 10% and an irradiation dose of 10 kGy maintained the appropriate level for the fermentation period at 15oC.

• Journal of Environmental Science International
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• v.26 no.2
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• pp.173-181
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• 2017

Catch data for the common squid (Todarodes pacificus), classified by squid-jigging fisheries per grid (size: $0.5^{\circ}latitude{\times}0.5^{\circ}longitude$), and the water temperature values KODC (Korea Ocean Data Center) were collected for the 1980-2009 period to study the changes in squid distribution and migration with climate regimes (1980s, 1990s, and 2000s). The primary fishing period in the 1990s and 2000s was approximately 2-3 months earlier than that in the 1980s. Especially in the East Sea, the fishing grounds in the 1980s stayed longer at high latitudes than those in the other decades. Moreover, in the 1980s, centers of the fishing ground were located near the Yamato bank (central East Sea), whereas in the 1990s and 2000s, they were situated near the southeastern coast of the Korean peninsula.