• Korean Journal of Food Science and Technology
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• v.35 no.3
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• pp.447-454
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• 2003

Chemical and microbial properties of Northern sand lance, Ammodytes personatus, sauce fermented at $15^{\circ}C$ with fermentation accelerating agents, koji, enzyme, and squid viscera, were analyzed. Total creatine content of Northern sand lance sauce with squid viscera increased up to 2 months of ripening and decreased gradually thereafter, while that with koji or enzyme, and control, increased up to 3 months of ripening and then decreased slowly. TBA values of all samples increased sharply during early ripening, followed by slight decrease. Free amino acid content with all agents increased continuously as fermentation progressed. Major free amino acids of Northern sand lance sauce were glutamic acid, alanine, valine, leucine, and lysine. Total viable cell counts with all agents also increased during early ripening and then decreased. Total viable cell count of Northern sand lance sauce with squid viscera was the highest followed that with koji, enzyme, and control. Northern sand land sauce manufactured with koji showed the most acceptable sensory evaluation result, followed by that with squid viscera.

• Applied Biological Chemistry
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• v.50 no.2
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• pp.116-120
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• 2007

Seasoned and dried squid slice (SDSS) was prepared with surimi and squid, and investigated on the food component characteristics. The moisture and water activity of the SDSS slightly increased with increasing addition ratio of squid. According to the increase of addition ratio of squid, sensory scores of SDSS decreased in the color, whereas increased in the taste. There was, however, no difference in sensory flavor and texture between SDSS prepared with various ratios of squid. The results of physical properties and sensory evaluation suggested that the desirable addition ratio of squid was more than 70% based on the mix for preparing SDSS. There was no difference in total amino acid content between seasoned and dried slices with, which was prepared by a ratio of squid(70): surimi (30), and without squid. The major amino acids of SDSS were glutamic acid, leucine, lysine and threonine. The calcium and phosphorus contents of SDSS were 85.9 mg/100g and 458.3 mg/100g, respectively. The total free amino acid content and taste value of SDSS were 3,1991mg/100g and 402.00, respectively. The taste values of SDSS suggested that the major taste-active compounds were glutamic acid and aspartic acid.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.3
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• pp.433-437
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• 2005

Electron beam irradiation was applied to examine the microbial safety and qualities of sliced dried squid. Sliced dried squid was irradiated at dose of 2, 4, 8, 12, and 16 kGy. Microorganisms contaminated in sliced dried squid were significantly decreased by irradiation. Decimal reduction dose (D/sub 10/ value) of total bacteria count, yeast and mold, coliforms in sliced dried squid were 8.57, 4.60, and 8.10 kGy, respectively. Electron beam irradiation caused negligible changes in Hunter color L, a, and b value. Sensory evaluations of irradiated sliced dried squid showed that there were no significant changes among the samples. These results indicate that electron beam irradiation improves the microbial safety and qualities of sliced dried squid.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.3
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• pp.469-474
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• 2002

This study was conducted to investigate the effects of gamma irradiation on the shelf-life extension of semi-dried squid (Todarodes pacificus). Semi-dried squid was stored at 10$^{\circ}C$ after gamma irradiation with doses of 0, 3, 5 and 7 kGy. In microbiological aspects, non-irradiated semi-dried squid was rapidly deteriorated during storage, and molds and yeasts were detected in a selective medium. The total viable cells were reduced with the increase of irradiation dose, and a dose level of 7 kGy was considered optimum and effective dose for the preservation of semi-dried squid. Increase in the content of volatile basic nitrogen was reduced by irradiation treatment depending upon doses. Thiobarbituric acid values were not significantly different in all samples regardless of irradiation. Sensory qualities of irradiated semi-dried squid were acceptable.

• Journal of Life Science
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• v.22 no.3
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• pp.293-297
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• 2012

The movement of vesicles from the neuronal cell body to specific destinations requires molecular motors. The squid giant axon represents a powerful model for studies of the axonal transport mechanism because the axoplasm can readily be separated from the sheath by simple extrusion. In a previous study, vesicular movements in the axoplasm of the squid giant axon were inhibited by the kinesin antibody. In the present study, we cloned and sequenced the cDNAs for squid brain KIFs. Amplification of the conserved nucleotide sequences of the motor domain by polymerase chain reaction (PCR) using first-strand cDNAs of the squid optic lobe identified six new KIF proteins. Motif analysis of the motor domains revealed that the squid KIFs are homologous to the consensus sequences of the mouse KIFs. The phylogenetic tree generated by using the maximum parsimony (MP) method, the neighbor-joining (NJ) method, the minimum evolution (ME) method, and the maximum likelihood (ML) method showed that squid KIFs are closest to mouse KIFs. These data prove the phylogenetic relationships between squid KIFs and mouse ones.

• Journal of Life Science
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• v.20 no.1
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• pp.90-96
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• 2010

Menopause increases the onset of hypertension and heart disease. Whereas it increases the blood LDL-cholesterol, triglyceride and total-cholesterol levels, the HDL-cholesterol concentration is reduced. Accordingly, we examined the effect of internal organs of Todarodes pacificus (IOT) on improvement in blood flow ability and changes in serum lipid content by using ovariectomized rats. For this study, the following four groups of 9-week-old Sprague-Dawley strain female rats were evaluated over 6 weeks: normal rats (SHAM), ovariectomized rats (CON) and ovariectomized rats that were treated with IOT extracts. Ovary removal promoted platelet aggregability. However, IOT administration in the CON group after ovary excision resulted in a hinderance of coherence. The blood vessel passing time of ovariectomized rats was slower than the SHAM group. But the blood flow ability, which was slowed down for ovary removal, was improved by IOT administration. Serum triglyceride levels were significantly reduced by IOT administration. Moreover, blood HDL-cholesterol levels were reduced by ovary removal. However, IOT administration after ovary excision significantly increase HDL-cholesterol levels. The biological activity of IOT could be confirmed from these results. Moreover, IOT can be used in the development of functional foods which are meant to improve blood circulation and anti-platelet aggregation function. According to these results, we could know that IOT improved blood flow and anti-platelet aggregation. Therefore, it is expected that IOT can be used for the development of functional foods.

• Journal of the Korean Society of Food Science and Nutrition
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• v.19 no.2
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• pp.168-174
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• 1990

유럽화살오징어를 빙장된 상태로 실온(2$0^{\circ}C$)에 저장하여 두고 가공수율 및 저장중 선도변화를 관능적 및 화학적 방법으로 조사한 결과 시료동체에 대한 가식부 수율은 체장이 보통(25-27cm)일 때는 60% 정도였으며 대형(27cm이상) 일때는 64%정도였고 시료전체에 대한 가식부수율은 75-80%였다 실온에서 저장하는 동안 저장 10-12일까지는 식용가능하였고 이때의 관능적 현상으로는 지느러미는 분홍색 동체는 황색반점 흡반은 적색, 육질 견고도는 약한 상태였다 또한 이때의 panel score는 5-6사이였으며 VBN함량은 30-40mg/100g TMA함량은 12-13mg/100g이었고 K값은 관능검사 결과와 잘일치하지 않았다 따라서 유럽화살오징어의 가공원료로서의 저장한계기간은 10일이 적당하다고 판단되었다.

• Proceedings of the Korean Environmental Sciences Society Conference
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• 2006.11a
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• pp.278-282
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• 2006

연속식 스테인레스 단자방식의 전해수기를 이용하여, 기기의 특성과 연근해 다획성 어종인 오징어를 빙장온도대에서 담수빙과 산성전해수빙, 염기성전해수빙으로 저장 중에 선도 보존효과 및 표피색의 변화에 대하여 검토하여 향후 전기분해수의 연안산 해산어류의 빙장 적용기초 자료로 이용하고자 연구한 결과를 요약하면 다음과 같다. 전체적으로 동일한 Amphere를 걸 었을때, 산성전해수의 경우 낮은 pH를 유지했으며, 유량을 늘릴수록 산성도가 떨어지는 것을 알 수 있었다. 먹는물 수질기준에 따른 유속별 생산 전해수의 수질분석 및 미생물검사결과 세균학적인 검사의 경우 모든 검사과정에서 먹는물 기준 이하치를 나타내고 있으나 산성전해수의 경우 미생물학적인 검사에서 음성의 결과를 나타냈다 전해수빙과 담수빙 저장중 오징어의 일반성분과 VBN관찰 결과 수분함량은 77.65%였으며 단백질함량은 18.32%, 지질의 함량은 2.41%, 회분함량은 1.62%로 나타났다. 빙장 저장직전 11.2mg/100g이었으며, 저장 초기에 모든 전해 환원산성수 빙장구에서 VBN 증가가 억제되었다.

• Journal of Food Hygiene and Safety
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• v.30 no.1
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• pp.43-50
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• 2015

In this study, single PCR and multiplex PCR tests were examined for identification of four types of squid species (giant squid, cuttlefish, octopus, beka squid) purchased from fish market as well as aquatic processed products in Busan. To design the specific primers against each species, the nucleotide sequences of the mitochondrial 16s rRNA gene of Architeuthis dux, Todarodes pacificus, Enteroctopus dofleini, Enteroctopus megalocyathus, Uroteuthis chinensis, Uroteuthis duvauceli, Uroteuthis edulis groups were analyzed for the identification of each species registered in the GeneBank (www.ncbi.nlm.nih.gov) and have been used for comparative analysis. In order to obtain the size variation of amplified fragments on multiplex PCR, we designed KOJ-F, OJ-F, OCT-F, HAN-F, ALLR primers for each species. The optimal PCR conditions and primers were selected for four types of squid species to determine target base sequences in its PCR products. In the case of single PCR, giant squid was only amplified by KOJ-F/ALLR primer; cuttlefish was only amplified by OJ-F/ALLR primer; octopus was only amplified by OCT-F/ALLR primer; and beka squid was only amplified by HAN-F/ALLR primer. For multiplex PCR, the mixture of four kinds of genomic DNA (giant squid, cuttlefish, octopus, beka squid) been prepared as a template and used together with the mixture of KOJ-F/OJ-F/OCT-F/HAN-F/ALLR primers in the reaction. By the multiplex PCR, it is confirmed that four samples are correspond to multiple simultaneous amplicon. Finally, we validated the established methods of multiplex PCR in the aquatic processed products. Although the mitochondrial 16s rRNA primers used in this study was useful as a marker for detection of each species among them, the study indicated that the established multiplex PCR method can be more useful tool for monitoring the processed products.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.32 no.4
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• pp.488-494
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• 1999

Hydrolytic peptides of salted and fermented anchovy sauce, and anchovy actomyosin for the development of a rapid fermentation method with conventional tastes and flavors were studied. The optimal temperatures of crude enzymes isolated from anchor, liver and viscera of squid were 55, 40$\~$45 and $45\~60^{\circ}C$, respectively. Crude enzyme isolated from anchovy was more effective on hydrolysis of anchovy actomyosin than that from squid liver and viscera. But the crude enzyme from squid liver was less effective on NaCl than that from anchovy. Three peptides occurred in anchovy actomyosin hydrolyzed with crude enzymes from anchovy and squid liver for 30 min. Their molecular weight were determined by Superdex 200 gel chromatography as 10,800, 5,800 and 2,600 dalton. When anchovy sauce was hydrolyzed with crude enzymes of anchovy, squid liver and viscera, and Protamex during 70 days, ranges of their low molecular weight of hydrolyzed peptides were 300$\~$1,000dalton detected by Sephadex G-50 and their major amino acid compositions were glutamic acid, glycine and alanine, which was related with conventional tastes. Those amino acid compositions were similar to those of anchovy sauce hydrolyzed with squid liver, In the case of Protamex treatment, hydrolyzed peptides had high levels of isoleucine and leucine, being associated with the bitter, but a low level of glutamic acid.