• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.54 no.1
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• pp.32-37
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• 2018

The aim of this study is to investigate influence of moon light to the fishing of squid jigging fishery in the southwest Atlantic Ocean based on analyses of date taken from 127 vessels in Falkland fishing ground by squid jigging fishery from 2010 to 2015. Catch and CPUE were analyzed between the new moon and full moon phases. Catches of the new moon phase were higher than those of the full moon phase by 7.6% and CPUE expressed in mt/day-vessels and mt/line-day were also higher by 18.2%, 18.2% respectively. However, as a result of statistical analysis at a significance level of p > 0.05, no significant statistical differences in catch, mt/day-vessels and mt/line-day were found between the new moon and the full moon as a result of statistical analysis at a significance level of p > 0.05.

• Journal of Biosystems Engineering
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• v.36 no.2
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• pp.109-115
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• 2011

Drying characteristics of squids under two dry conditions were investigated using far infrared and heated air. Dry temperatures of 40, 50 and $60^{\circ}C$ with air speed of 0.6, 0.8 and 1.2 m/s were used for evaluating far infrared squid drying. Heated air squid drying at 40 and $50^{\circ}C$ with air speed of 0.8 m/s was used as a control treatment. The two drying were evaluated in terms of drying rate, color, TBA value, aerobic bacteria, cutting shear, penetration strength, and energy consumption. The drying rate of far infrared drying was relatively faster than that of heated air drying. The drying time of far infrared drying was reduced as the drying temperature increased. The color difference of far infrared dried squids was from 18.81 to 22.85, and heated air dried squid had the color different from 23.94 to 24.09. Far infrared dried squid had relatively smaller TBA values that indicate a level of rancidity. The aerobic bacteria of heated air dried squid increased from $970{\times}10^3$ to $40,000{\times}10^3$ CFU/g before and after drying, respectively. Far infrared dried squid had relatively smaller increase (from $970{\times}10^3$ to $40,000{\times}10^3$ CFU/g). The cutting shear and penetration strength for far infrared dried squids was relatively lower. In addition, far infrared squid drying consumed relatively less energy compared to heated air drying.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.50 no.4
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• pp.511-519
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• 2014

This study is aimed to analyze the three-dimensional underwater irradiance using an optical simulation software and to clarify the propriety and operation method under considering luminous intensity distribution of the luring lamp and penetrability in the seawater, when we use the light diffuser type 300W high powered LED and the metal halide lamp (MHL) on a coastal squid jigging vessel in the 10-ton class, simultaneously. For their attenuation characteristics of each wavelength in relation to the sea, LED lamp was to be effective in the 1.9-fold at 50 m depth and 2.1-fold at 80 m for underwater irradiance more than MHL according to the power consumption. In addition, the underwater irradiance distribution using the LED and MHL combination was rather increased even when reducing total power usage up to 20% depending on the simulation with changing the configuration and lighting angle of the lamp. These results can be utilized as an evaluation method of the operation and performance of the LED lamp according to adjusting its arrangement and lighting angle.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.54 no.3
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• pp.224-230
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• 2018

Squid is one of the important fisheries resources in Korea. Therefore, squid has been designated and managed as a target species of total allowable catch (TAC) since 2007, but the catch amount is gradually decreasing. The analysis was conducted to identify the change of relative fishing power index to develop the vessel and gear technology that may have improved the fishing efficiency of the offshore squid jigging fishery from 1960s to 2010s. Gross tonnage per fishing vessel increased with the increase in size until 1990, but then gradually decreased to 41.0 tons in 2000 and 37.1 tons in 2010. The illuminating power (energy consumption) by fishing lamps increased to 180 kW in 2005 and stabilized to 120 kW in 2015. Jigging machine started to be supplied to fishing vessels from the early 1970s, and fish finders began to be supplied in the early 1980s and gradually increased. Therefore, the relative fishing power index in the offshore squid jigging fishery increased from 1.0 in 1980 to 1.1 in 1990, to 3.5 in 2000 and to 2.5 in 2010, but the increment rate slowed down gradually. The results are expected to contribute to reasonable fisheries stock management.

• Korean journal of food and cookery science
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• v.30 no.1
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• pp.51-63
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• 2014

A microbiological quality evaluation on cooked food, food materials and cooking equipment was conducted in 14 school food services in Changwon area, South Korea for Ojingeochaesomoochim (vegetable salad with blanched squid) which went through cooking process after heating treatment. Only 5 schools out of the 14 (35.7%) observed the sanitization criteria of the Korean School Meals Sanitization Management for raw vegetables (concentration of chlorine solution: 100ppm, immersion time of sanitizing: 5 min). The acceptance rates regarding the microbial standards for Korean school meals showed improvement before and after of sanitization: for onions 57.1% vs 71.4%; cucumber 42.9% vs. 78.6%. However, garlic showed adverse sanitizing effect as the acceptance rate went down from 42.9% to 35.7%. Blanched squid and red pepper paste was acceptable in all 14 schools (100%), while squid seasoned with red pepper powder was acceptable in only 42.9% of the schools. Microbial results for knives, cutting boards, mixing bowls were satisfactory, however 35.7% of sanitary gloves that were put on right before the seasoning showed poor sanitization, and this indicated high probability of cross-contamination from the gloves. We calculated that 57.1% of the cooked foods were in accordance with the microbial standards for Korean school meals. Therefore, it is strongly recommended to have verification process, especially on the effectiveness of sanitization of raw vegetables, in cooking foods through cooking process after heating treatment in HACCP system of school food service.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.30 no.4
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• pp.523-527
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• 1997

Population analysis of the common squid, Todarodes pacificus identified three seasonal cohorts in the Korean waters. They were significantly separable in terms of spawning period and fecundity, and they were slightly different in frequency distribution of egg size, while they are not significantly different in mantle length at $50\%$ maturity.

• Analytical Science and Technology
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• v.16 no.2
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• pp.166-173
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• 2003

To determine levels of PCBs in food, beef, pork, chicken, egg, mackerel, yellow croaker, anchovy, common squid and little neck clam were chosen and collected at markets in Seoul, Busan and Kwangju. Among 209 PCB congeners, 7 congeners (#28, #52, #101, #118, #138, #153 and #180) were selected as target compounds that were known as indicator congeners. Samples were homogenized, treated in alkali solution for 1 hour, and extracted with organic solvents. After extraction, extracts were cleaned up by sulfuric acid, purified on silica gel column chromatography, analyzed by dual column-HRGC/ECD and then confirmed by HRGC/MSD. As results, PCBs were detected in fish samples ranged from 0.0002 to 0.001 mg/kg. Both PCB #101 and PCB #118 were the major contributors among 7 congeners.

• Journal of the Korean Society of Food Culture
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• v.17 no.4
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• pp.465-472
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• 2002

The effect of cooking(boiling, steaming and baking) and drying on the cholesterol content and formation of oxidized cholesterols and acid value in squid(Japanese flying squid, Todarodes pacificus) was studied. Cholesterol content of live squid meat varied with the portion sampled. The data from spectophotometric assay ranged from 263.2 mg/100g(mantle) to 315.8 mg/100g(tentacle). The cholesterol levels found for squid samples analyzed by gas chromatography(GC) were lower by 7% of total cholesterol for live squid meat and 24% for processed meat than those results by spectrophotometric assay. Cooking resulted some decrease in the initial total cholesterol content of raw meat from 10%(boiling for 5 min.) to 25%(steaming for 5 min.). The amounts of cholesterol remaining after baking were 68% for microwave oven samples and 64% for convection oven samples. Drying of raw tissue caused the greater reduction in cholesterol content than cooking but brought about no significant difference in samples stored for 6 weeks at $4^{\circ}C\;and\;20^{\circ}C$. Raw squid meats contained essentially no oxidized cholesterols, while the 22-hydroxychoesterol was detected in frozen meats. The additional oxidized cholesterols as cholestane-triol was indentified with 22-hydroxycholesterol in cooked samples. Sun dried meat stored at $4^{\circ}C\;and\;20^{\circ}C$ for 6 weeks had the three kinds of oxidized cholesterols such as 22-hydroxycholesterol, cholesta-3,5-dien-7-one and cholestane-triol. For the boiled and steamed squids, 10% higher acid value and 5% higher acid value respectively were observed but oven cooked samples resulted in a 50% higher acid value than raw samples. Squids had a 45% higher acid value than raw one during sundrying and presrevation at $20^{\circ}C$ but there was not a severe difference of acid value between $4^{\circ}C\;and\;20^{\circ}C$ stored samples.

• Journal of Food Hygiene and Safety
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• v.14 no.4
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• pp.380-385
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• 1999

This study was performed to investigate the contents of sulfites in 2, 770 dried marine products in Seoul Chung-Bu market from March to October in 1999. Sulfites of the samples were determined by Zn powder reduction method and Monnier-Williams's modified method. Eight samples of 2, 770 (0.29%) were detected over 30ppm in SO2 contents by Monnier-Williams's modified method. In samples detected over 30ppm, six dried filefishes(130.2~573.4ppm) were imported from Vietnam, same kind of other one(114.2ppm) was from China and the other one Alaska pollack(196.3ppm) was domestic. By Zn powder reduction method, 259 dried marine products (259/2, 770=9.35%) were positive reaction (1-30ppm). These were 93 dried shrimps, 53 filefish meats, 34 dried squids, 33 slices of dried pollacks and 17 sea mussel meats. So sulfites must be use commonly to prevent black spot and preserve for many dried shrimps, filefishes meats, dried squids etc. According to results, the quality test for the imported dried marine products must be reinforced to supply safety food for the citizens.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.42 no.4
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• pp.203-209
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• 2006

This paper described the experimental squid jigging fishery conducted by a commercial fishing vessel in the Northwest Atlantic Ocean from August to October 2005. Author carried out experimental jiggings of 65 times during 57 days by three type of jigs which were pick jig, soft jig and soft luminous jig. The total catch, effort/day and catches/line-day of northern shortfin squid (Illex illecebrosus) were 12,726kg, 35 auto jigging machine and 3.5kg, respectively. Higher CUPE was observed in September, August and October. Catch ratio of pick jig was higher by 57-86% than those of soft jig and soft luminous jig. Higher catch was recorded at the $42^{\circ}55'N,\;62^{\circ}10'W$ with surface temperature ranging $18-21^{\circ}C$. The range of the dorsal mantle length was from 13.5cm to 23.0cm with average 17.2cm for female and from 13.0cm to 20.0cm with average 17.0cm for male. Sex ratio showed 55.4% of female.