• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.7
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• pp.1095-1103
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• 2014

A packaging and distribution system for transferring individual live squids at low temperature was developed and compared to a conventional bulk container system. Ten live squids in individual packages were stored in a large container at low temperature ($0{\sim}10^{\circ}C$). Live squids in individual packages at $6^{\circ}C$ showed a survival rate of 84% up to 72 hours, after which the survival rate decreased. However, the survival rate remained at 60% up to 120 hours. Further, the squids survived up to a maximum of 7 days. Optimum temperature was $5^{\circ}C$, and the survival rate of the packages was 70% when stored at $5^{\circ}C$ for 96 hours. A distribution test was carried out using a refrigerator truck at $5^{\circ}C$, and the results showed a 100% survival rate up to 16 hours and over 90% survival rate after 20 hours. A rectangular container was the most favorable when loading the container into the refrigerator truck. In testing the required volume of supplied seawater, 100% survival rate was observed over 15 hours with 20 L of sea water or more. Therefore, a single squid needed 2 L of seawater. After refrigerator truck transportation, optimum temperature for fish tank storage was $5^{\circ}C$, at which the survival rate was over 90% up to 72 hours. Using a refrigerator truck at $5^{\circ}C$, live squids survived up to 7 days, maintaining marketability.

• Journal of the Korean Society of Marine Environment & Safety
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• v.10 no.1 s.20
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• pp.61-67
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• 2004

This study described relationships between fluctuation of fishing conditions for common squid and oceanic conditions in the East Sea from 1990 to 1999. Annual catches of common squid have been higher since the late 1980s compared to the period of the late 1970s to the mid-1980s. These catches fluctuations might be related to the effect of regime shifts. Monthly catches of common squid appear the timing of a large catch from September to December and a poor catch from March to May. The monthly catches are also the highest in October and are the lowest in April. Annual stable fishing grounds for coefficient of variation below 1.0 are formed in waters around Guryongpo and Ullung Island Based on optimum water temperature for catch, $16^{\circ}C$, optimum water depth for catch shallow going north. It indicates that the optimum water depth of fishing work different of each area Fishing ground formation and horizontal water temperature appear the minimum $10{\sim}14^{\circ}C$ in April, the maximum $10{\sim}20^{\circ}C$ in October. If seem, that seasonal fluctuation of fishing ground is related to the extension of the Tsushima warm current in the East Sea.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.4
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• pp.614-619
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• 1997

To examine effects of drying methods on the formation of N-nitrosamine(NA) in squid during its drying. Three different types of dried products, which were made by sun, hot-air and traditional drying of squid after removal of intestines, were utilized. NA was analyzed by a gas chromatography-thermal energy analyzer. The contents of nitrate and nitrite nitrogen in dried products were in the range of 0 to 5.2mg/kg and 0 to 2.7mg/kg, respectively. The contents of TMAO and betain nitrogen in squid during its drying decreased, while those of TMA and DMA nitrogen increased. The contents in dried products were 27.8~29.2mg% and 10.4~12.3mg/kg, respectively. N-Nitrosodimethylamine (NDMA) was only detected in squid during its drying, recovery from raw sample and its dried pro- ducts spiked with 10$\mu\textrm{g}$/kg for NDPA was 81.0~ 100.0%. NDMA in raw samples was found to be below 0.05$\mu\textrm{g}$/kg. The levels of NDMA in squid increased remarkably during its drying and those in dried products were ranged from 2.7 to 42.7$\mu\textrm{g}$/kg. The effects of drying methods in squid were found to be quite different. the levels of NDMA in traditionally dried products were 11~16 and 3~4 times higher than those in sun dried and hot-air dried products, respectively It is believed that high levels of NDMA were detected in traditionally dried products because NDMA was formed from reaction between various amines and nitrogen oxide produced by combustion of briquet during drying of squid.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.28 no.2
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• pp.163-173
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• 1995

Populations of the common squid, Todarodes pacifirus in the Korean waters were analyzed using the samples taken monthly from February, 1991 to July, 1992. Summer, Autumn and Winter cohorts were arbitrarily established based on frequency distributions of mantle lengths and maturation stages. As cohorts were seperated in mantle length distributions on the basis of accumulated information of size and maturation of T. pacificus, cohorts seperated by the present method were mostly in accord with those by Tanaka's method. But they were not consistent with those by Bhattacharya's and Cassie's methods.

• The Korean Journal of Food And Nutrition
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• v.10 no.2
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• pp.151-159
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• 1997

In order to compare and examine the general characteristics of myofibrillar proteins which is an important protein source as a food resource and relates directly with muscle contraction, we have extracted the myofibrillar proteins from squid and clam. The ionic strength of myofibrillar proteins connected with Ca-ATPase activity, Mg-ATPase activity and EDTA-ATPase activity showed distinct differences between squid and clam. In the activity-pH curve, actomyosin of the clam had a weak biphasic response. In the low concentration of dioxane, myofibrillar proteins of the squid showed a sudden decrease in activity but myofibrillar proteins of the clam showed in increase in activity. Ethanol and metanol in low concentration caused myosin and HMM from the squid and clam to increase their activities. If we cause modification by NEM, under 10-6M concentration, the activity was increased but above 10-5M concentration, there was a sudden decrease in activity.

• Korean Journal of Food Science and Technology
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• v.6 no.2
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• pp.70-74
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• 1974

The round muscle of Korean cattle and squid muscle were cooked with various methods which were followed digestibility test by use of pepsin in-vitro, determination of amino nitrogen in the course of digestion procedure by using Formol method (AOAC) and influence of ether treatment for preminary test also examined. The results obtained were summarized as follows: 1. The order of digestibility values were demonstrated as follows: In case of beef, it was autoclaving, frying, raw, freezing, roasting, boiling and in case of squid muscle, it was raw, autoclaving, boiling, freezing, dry heating and roasting. 2. The amounts of amino nitrogen for beef and squid muscle were increased in proportion to digestibility value. 3. There were no significances in the digestibility between treating with ether and none of any treatment of beef and squid muscle in raw condition.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.25 no.5
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• pp.406-412
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• 1992

Changes in proximate composition and protein quality were determined to find out appropriate processing conditions of the seasoned and smoked squid(Neon flying squid, Ommastrephes bartrannii). Moisture and crude protein contents were severely reduced (p<0.05), while increasing of fat and ash contents were not apparent. Seasoning and smoking contributed iii enhancing TBA value. Trypsin inhibitor(Tl) content was not increased severely after those processing steps. TI content checked in the all steps of squid processing was not correlated with the TBA value of squid in the same processing step. An improved digestibility and protein efficiency ratio(PER) were observed in the all products except with steak(mechanically soften product) in vitro enzymatic digestibilities of both raw Neon flying squid meats(mantle and arm) were significantly inferior(p<0.05) to other squid species.

• Journal of the Korean Society of Food Science and Nutrition
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• v.18 no.2
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• pp.199-204
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• 1989

The extracts of the fresh and dried squid(Sepiella manidroni) were prepared with water and 70% ethanol at different extraction time and temperature, and the major free sugars in the squid extracts and the effects of extract condition on the composition of free sugars were investigated. Major free sugars in the extracts were glucose, fructose and ribose, and these components was above 80% of total free sugars. Amount of free sugar in the extracts of fresh squid extracted with water were higher than that of extracted with 70% ethanol, but 70% ethanol, in the dried squid, was more effective than extracted with water. The free sugar contents in the extracts incensed until 2 to 3 hours of extrction at below $100^{\circ}C$ and then decreased slowly, but in the high temperature as $120^{\circ}C$, showed a remarkably decrease after 1 hour of extraction.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.40 no.4
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• pp.282-294
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• 2004

Catches of Argentine shortfin squid Illex argentinus showed a sharp decrease, reaching 99,000ton in 1993 and 56,700ton in 1994, and then increased again reaching 130,300ton in 1997 from 78,600 ton in 1996. The Korean squid jigging fishery around Falkland for Illex argentinus commences usually its operation in January and lasts August and peak in catch was showed from March to May. To elucidate possible environmental effects on their abundance during the main fishing season in 1993-1994 and 1996-1997, sea surface temperatures were used as an indicator of the position and strength of the oceanographic structures in the Southwestern Atlantic Ocean. The high catch and catch per unit effort of Illex argentinus was showed when the Faliland Current was not affected in the fishing area in 1993 and 1997. But they were sharply decreased from the middle of April 1994 and the late of April 1996 when the Faliland Current directly affects the fishing ground.

• Korean Journal of Poultry Science
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• v.31 no.1
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• pp.17-24
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• 2004

This study was performed to investigate the development of smoked chicken using old laying hens. Seventy two-weeks-old, spent laying hens were fed commercial feed (control) supplemented with 100 IU ${\alpha}$-tocopherol plus 10% squid liver oil (treatment) for 15 days and slaughtered. Smoked chickens were manufactured with spent laying hens in this study, Moisture and crude ash contents in smoked chicken of treatments were higher (P＜0.05) than those of control group due to the feeding 100 IU ${\alpha}$-tocopherol plus 10% squid liver oil. No differences were observed in fatty acid and amino acid composition between control and treatments. In sensory evaluation, the springiness of smoked chicken was evaluated optimum for 32% consumer. The elastic, blend, specific flavor and smell of the smoked chicken of the treatment were not different from those of the control. However, 46% of tested panel answered that the springiness was higher in the treated-group due to the feeding 100 IU ${\alpha}$-tocopherol plus 10% squid liver oil. These results indicated that smoked chickens would be developed with spent laying hen after feeding 100 IU ${\alpha}$-tocopherol plus 10% squid liver oil and sensory evaluation.