• 한국응용과학기술학회지
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• 제20권1호
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• pp.64-71
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• 2003

Squid ink was added to the low salt fermented squid by 4% of concentration and ripened at 10$^{\cric}C$ for 6 weeks and at 20$^{\cric}C$ for 28 days. The effect of the squid ink on the non-volatile organic acids of low salt fermented squid were investigated. The results are as follows; The non-volatile organic acid in the salt fermented squid without addition of the squid ink was examined and the result showed that lactic and acetic acids were the major organic acids even if very small amount of citric and oxalic acids were detected. In the squid ink added to the low salt fermented squid, total quantity of non-volatile organic acid in the latter part of the ripening was lower than no treatment groups.

• 한국응용과학기술학회지
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• 제30권3호
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• pp.488-493
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• 2013

This study shows the effect of 4% squid ink on the textural properties of squid during fermentation for 8 weeks at $10^{\circ}C$ or 32 days at $20^{\circ}C$ in 5% salt solution. Although the hardness and chewiness of the squid fermented with squid ink continuously decreased during fermentation, the degree of decrease was smaller than that of squid fermented without squid ink. We can conclude that squid ink inhibited the ripening of the low salt fermented squid.

• 한국응용과학기술학회지
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• 제28권4호
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• pp.517-525
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• 2011

Squid ink was added to the low salt fermented squid by 4% of concentration and ripened at $10^{\circ}C$ for 6 weeks and at $20^{\circ}C$ for 28 days. The effect of the squid ink on the titrable acidity and free amino acids of low salt fermented squid were investigated. The results are as follows; The titrable acidity in the salt fermented squid without addition of the squid ink was continuously decreased except for the salt fermented squid with 9% salt content till the latter stage of the ripening, had larger decreasing range than treatment groups. Seeing the composition of free amino acid, the major amino acids are proline, arginine, glutamic acid. leucine and glycine.

• 한국식품영양과학회지
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• 제24권2호
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• pp.261-267
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• 1995

Low-salted and fermented squid product, squid jeotkal was prepared with the addition of 10% salt and fermented for 50 day at 1$0^{\circ}C$. During fementation of squid, sensory evaluation and changes of volatile components were examined. Volatile flavor components in raw squid and low-salted squid jeotkal were extracted using a rotary evaporating system. The volatile concentrates were identified by GC and GC-MS. Major volatile components of raw squid were methional and 2-methyl-2-propanol. However, alcohols such as propanol, isoamyl alcohol, methionol and phenylethyl alcohol increased during the period of fermentation. The model reaction using microorganism was carried out, in order to confirm formation mechanism ofvolatile flavor compounds of the squid during fermentation. The main volatile components of Pseudomonas sp. D2 model system were isoamyl alcohol and acetoin. Those of Staphylococcus xylosus model system were isoamyl alcohol and phenylacetaldehyde.

• 대한전기학회:학술대회논문집
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• 대한전기학회 2006년도 제37회 하계학술대회 논문집 D
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• pp.2149-2150
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• 2006

FLL 회로는 측정된 신호를 voltage to current converter를 거쳐 feedbak coil에 인가함으로써 외부 자장을 상쇄하여 SQUID의 동작점을 원점으로 회귀시켜 선형 구간을 유지하도록 하는 역할을 한다. FLL회로의 동자 범위와 특성을 분석하기 위해서는 일반적인 time-delayed feedback 회로와 사용된 OP amp의 slew rate, filter 의 amplitude 및 위상 특성, SQUID의 critical current, pickup coil 및 SQUID의 inductance 등 다양한 파라미터를 고려하여야 한다. 이러한 SQUID 회로의 복합적인 특성을 SQUID 에뮬레이터를 사용함으로써 FLL 회로를 손쉽게 설계할 수 있고, 또한 회로의 최적화도 쉽게 이를 수 있다. 또한 초전도에서 동작하는 SQUID 나 자기 차폐실이 없어도 FLL 회로 등을 개발할 수 있기 때문에 생체자기시스템의 개발 초기 단계에 널리 활용될 수 있다. 따라서 이 논문의 목적은 FLL을 포함한 SQUID 제어 회로를 SQUID 센서와 분리하기 위한 방법을 제안하는 것으로 자기적으로 coupling되어 있는 feedback 회로를 회로적으로 addition을 수행하게 함으로써 SQUID와 분리하여 회로의 동작 및 특성을 측정할 수 있다.

• 한국응용과학기술학회지
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• 제30권2호
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• pp.348-355
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• 2013

오징어 젓갈에 오징어 먹즙을 2% 및 4% 농도로 첨가하고 $10^{\circ}C$에서 8주일간, $20^{\circ}C$에서 32일간 숙성시키면서 아미노태 질소와 근육단백질 변화를 분석한 결과는 다음과 같다. 오징어 먹즙이 첨가되지 않은 오징어 젓갈의 아미노태 질소는 식염 농도가 낮고 숙성온도가 높을수록 숙성 후반까지 계속 유의성 높게 증가하여 숙성이 촉진되었으며 오징어 근육의 단백질 변화는 myosin heavy chain이 숙성 초반에 현저히 분해되지만 actin의 변화는 거의 없어서 protease에 강하였다. 오징어 먹즙을 첨가한 오징어 젓갈의 아미노태 질소 함량은 숙성후반까지 계속 증가하였으나 증가폭은 무 첨가군에 비하여 적었으며 오징어 근육 단백질 중 myosin heavy chain은 숙성 중반에 현저히 분해되었으며 식염농도가 높고, 온도가 낮은 먹즙 첨가군은 분해 속도가 느렸다.

• Food Science and Biotechnology
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• 제18권6호
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• pp.1541-1544
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• 2009

This study evaluated effects of enzymatic hydrolysates of squid on cholesterol lowering in rats. Thirty male rats were blocked into 3 groups [high cholesterol diet (control), 5% normal squid, and 5% enzymatic hydrolysates of squid] and were raised for 10 weeks. Triglyceride level in enzymatic hydrolysates of squid-fed rats was lower than that in the control. Serum low density lipoprotein-cholesterol level followed in the order of control>normal squid>enzymatic hydrolysates. Serum high density lipoprotein-cholesterol level in enzymatic hydrolysates of squid-fed rats was higher than that in control rats. Liver cholesterol level in enzymatic hydrolysates of squid-fed rats was lower than that in control rats.

• 수산해양기술연구
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• 제30권3호
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• pp.150-160
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• 1994

Drift gillnet fishery for neon flying squid in the North pacific was one of the major pelagic fisheries of Korea until 1992, its annual catch was 79, 000M/T as average during 1988-1992, but moratoriumed since 1993 according to the decision of UN. Therefore, for the developing of the new fishing gear for the squid, the seven types of rip hook by automatic squid jigging machine were experimented by the korean research vessel Pusan 851 (G/T 1.126, 2.600 PS) in the North Pacific (38 $^{\circ}$30'-43 $^{\circ}$N, 152 $^{\circ}$E-178 $^{\circ}$W) from July 6. 1993 to August 31. 1993. The investigation on catch rate, dropout rate, and catch condition of the rip hooks related to the fishing lamp power for aggregating the squid were carried out during the period. The results obtained are as follows: The composition of catch by automatic squid jigging machine was 83.9% for neon flying squid. 15.5% for boreopacific gonate squid. 0.6% for boreal clubhook squid, and 0.01% for luminous flying squid. The catch rate of neon flying squid was 94.6% in 13.6-18.3$^{\circ}C$ of surface water temperature and 5.4% in others. The higher catch rate of neon flying squid was made in the range 13.6-18.3$^{\circ}C$ of temperature at the surface and about 1$0^{\circ}C$ of temperature at the 100m layer. The CPUE of neon flying squid in the 13.6-18.3$^{\circ}C$ of surface water temperature was ranged 0.8-11.8kg (8.7kg as average). The mantle length and body weight of neon flying squid caught in the experiment were ranged 18.3-51.3 cm, 140-3, 980g and mean mantle length and mean body weight were 29.4cm, 972g respectively. The catch rate of neon flying squid was the highest at dawn with a value of 25.0% of the total catch. The body weight of neon flying squid caught by the D type hooks was 1.7 times more than that of the A type hooks. The dropout rate of neon flying squid caught by the seven types hooks was 7.9-57.5% (19.0% as average), and dropout rate of the D type hooks was 7.9% with 2.7 times decrease than that of the A type hooks. The catch efficiency of small sized neon flying squid in case of using on-off switch method on fishing lamp in 15 minutes intervals was 2.6 times higher than that of the on-switch method with same fishing lamp power.

• 수산경영론집
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• 제35권2호
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• pp.91-115
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• 2004

The main purpose of this study is to analyze the cooperative squid fisheries problems surrounding the $E128^{\circ}$, established by the 1965 Korea - Japan Fisheries Agreement which banned Korean large trawlers' fishing east to the $E128^{\circ}$ In fact, the moratorium was put on by Japans request. However, such issue did not occur until the filefish stock in the southern Korean sea, which was a major target fish species of the large trawl fisheries, The filefish stock collapsed completely around 1991 and at the same time most of bottom fish stocks in the East China Sea began to show a symptom of over - exploitation. Thus, the off - shore large trawlers learned to have a little opportunity of finding out alternative fish stocks as well as fishing grounds. Fortunately, at that time squid resource stock and consumption were on the increasing trend. The large trawl fisheries were able to economically exploit squid stock east to the $E128^{\circ}$ through cooperative fishing with squid angling light boats in the East and East - South Sea, even though such cooperative fishing activities violate the existing fishery laws apparently. Some important reasons that the large trawlers have continued the cooperative fishing seem to be because (ⅰ) squid resource stock has been on the increasing state over time, (ⅱ) the trawl fisheries have made a significant contribution to meeting domestic and export demands and stabilizing squid prices, and (ⅲ) they have kept domestic squid market from foreign competition. However, the new Korea - Japan fisheries agreement in 1998 provided a momentum of questioning the effectiveness of the $E128^{\circ}$ by the squid - related fisheries other than the squid angling. Serious conflicts between squid - related fisheries began to emerge and to be much intensified. Squid angling industries in the East opposed to large trawlers's efforts to formalize such illegal cooperative squid fishing activities. Their main argument was that such formalizing would definitely make the East coast squid prices lower and in turn their business performance would be worse off. The results of quantitative analysis suggest that the trawlers' massive landing may have a significant influence on lowering the east coast squid prices. Now, an important issue that the squid - related fisheries and the government are facing is to solve such complex squid fishing problems through a multi - participatory negotiation process, including price stabilization, total allowable catch level and its operation schemes, $E128^{\circ}$ rearrangement, and so on.

• 한국수산과학회지
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• 제51권3호
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• pp.338-343
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• 2018

Recently, commercial catches of the common squid Todarodes pacificus have dramatically decreased in Korean and Japanese waters. The relationship between common squid catches and environmental factors was investigated using squid catches, climate indices and observed seawater temperatures in Korean waters. Common squid consist of three spawning stocks: autumn, winter, and summer. The autumn stock is the largest in Korea, and its main fishing season appears to have shifted from September in the 1980s to October in the 1990s. We observed negative correlations between the spring Southern Oscillation Index and Korean catches and between the winter Pacific Decadal Oscillation and Japanese catches. Despite global warming, no conspicuous increases in October seawater temperatures have been observed at 10 and 50 m in Korean waters since the mid-1900s. Instead, the 50 m water layer of the East Sea appears to be gradually cooling. Moreover, temperatures at 50 m in the East Sea and the South Sea were significantly negatively correlated with squid catches in Korea and Japan, respectively. Our preliminary analysis indicates a link between climate change, seawater temperature, and squid catches in Korean waters, which helps to inform the direction of subsequent research to identify the cause of rapid decreases in this squid resource.