• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.53 no.3
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• pp.211-218
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• 2017

The catch performance of the silver-white jig for automatic jigging machine, developed to improve the effectiveness of LED fishing lamp in catching squid, was compared to that of the conventional green jig. The vessels used in this investigation were Haesong-ho (A-vessel), a training vessel of Gangwon State University and Haengbok-ho (B-vessel), a commercial fishing boat. In the case of the A-vessel, five to eight automatic jigging machines were used in the fishing operation with a 31.3 kW LED fishing lamp in summer. As for the B-vessel, fourteen automatic jigging machines were used with a 43.2 kW LED fishing lamp in autumn and winter. The results showed that the catch performance of the silver-white jig was similar to that of the green jig in the case of the A-vessel (p>0.05). However, in the case of the B-vessel, the catch performance of the silver-white jig was superior to that of the green jig in both winter (p<0.05) and autumn (P<0.001). Based on the catch performance results regarding the B-vessel in autumn, it is expected that the annual income increase that can be earned by using the silver-white jig will be KRW 26,385,000.

• Food Science and Preservation
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• v.18 no.4
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• pp.508-516
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• 2011

The chemical components (e.g., proximate composition, nucleotide-related compounds, and amino-acid content) of raw, dried, and boiled giant squids were investigated. The moisture contents of raw, dried, and boiled giant squids were 75.65, 39.75, and 41.12%, respectively. The boiled giant squid had a higher moisture content than the dried giant squid. The crude protein contents of raw, dried, and boiled giant squids were 20.10, 56.25, and 49.58%, respectively, with that of the dried giant squid higher than that of the boiled giant squid. The crude lipid contents of the raw, dried, and boiled giant squids were 0.15, 0.57, and 1.35%, respectively, with the boiled giant squid having the highest crude lipid content. The crude ash content of raw, dried, and boiled giant squids were 1.68, 4.50, and 6.77%, respectively. IMP content was detected in the dried (1.21 mg/100 g) and boiled(0.25 mg/100 g) giant squids. In the sensory scores, the degree of bitterness, acidity, and aftertaste had lower values in the dried and boiled giant squids than in the raw giant squid. A total of 18 amino acids were detected in the samples, and most of the samples had high contents of glutamic acid, aspartic acid, proline, and arginine and low contents of histidine, tyrosine, and methionine. The free-amino-acid content was related to the taste component. The major free amino acid contained by the samples were hydroxyproline, alanine, arginine.

• 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.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.2
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• pp.365-372
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• 2004

The purpose of this study was to implement HACCP system to foodservice of W and D elementary schools with joint-lunch management system in Kyungsan area. Steamed rice with squid was selected and Control Action, Monitoring Procedure and Control measure were identified based on HACCP flowchart to produce safe and healthy food. It was suggested that frozen squid must be thawed under the cold running city water and kept temperature below 1$0^{\circ}C$ and receiving/thawing procedure has to be done within 30 min. Raw vegetables must be washed under three-tube wash stand and whole prepreparation procedures should be done in 20 minutes. Clean and sanitize all the equipment and utensils before and after handling squid. Knives and cutting boards for vegetable and squid should be classified. Sauce for steamed rice with squid should be heated about 21 minutes to reach the temperature of 94$^{\circ}C$ before serving and internal temperature of food must be kept above 84.4$^{\circ}C$ during serving. The ideal temperature of kitchen should be remained 15∼18$^{\circ}C$. The underground water has to be excluded to minimize the risk of contamination in the foodservice facility and the prepreparation place must be separated with cooking place. Also, Personal hygiene Practice should be check in each stage. Further, additional research needs to be conducted to determine models for HACCP implementation for different menu.

• Korean Journal of Food Science and Technology
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• v.30 no.1
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• pp.62-68
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• 1998

To develop methods to produce low salt fermented squid with rich flavor and acceptable shelf life, the optimum processing conditions such as water activity of raw material, amounts of NaCl, papain and gucose were investigated. Water activity of squid meat was adjusted to 0.94 (raw meat), 0.90 and 0.88 by cold air blast and each was salted with 3, 5, or 7% NaCl followed by fermenting at $10^{\circ}C$ for 6 weeks. Amino nitrogen was increased rapidly with high water activity and low NaCl concentration. As a result of organoleptic evaluation it was concluded that optimum conditions were to adjust water activity of raw material to 0.90 and to salt with 5% NaCl. When squid meat adjusting water activity to 0.90 was treated with 0.05, 0.1 and 0.5% papain and fermented at $10^{\circ}C$ for 6 weeks, SDS-PAGE pattern showed rapid breakdown of myofibrilar protein with increasing amounts of papain but the treatment with 0.1% enzyme was best organoleptically. pH values of squid meat added with 1 and 2% glucose were maintained lower than control (glucose 0%) but there were no significant differences between the two glucose treatments. Therefore, it was thought that adding of glucose might be extended shelf life of fermented squid with low salt concentration.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.35 no.6
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• pp.644-653
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• 2002

Sizes of coastal squid jogging boats, their light source output for fishing lamps and daily catch data were collected, for a purpose of evaluating factors on fishing boats, which affect to the squid catch, from four fishing ports (Hakodate, Sado Island, Noto and Tsushima) in Japan. The catch amount was increased as boat sizes and their light source output of fishing lamps were increased up to 100$\~$200 kW class and 11$\~$15 gross tonnage class. The relationship between catch per unit efforts y (box/machine/day), gross tonnage x_{1}, (GT) and light source output for fishing lamps x_2 (kW) is expressed as following formula; $y=4.091+0.18x_1+0.0019x_2$. Thus, 0.1819 boxes of squid catch can be expected, when light source output for fishing lamps increases for 1 kW $(x_2{\leq}200)$ and boat size 1 GT ($x_1\leq15$). It is considered that the boat size which created a shadow area under the jigging boat, is important factor affecting to catch amount, Because larger shadow area created by bigger boat has a possibility to let more squid stay there.

• Bulletin of the Korean Chemical Society
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• v.29 no.6
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• pp.1233-1242
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• 2008

The hydration effect on the intrinsic magnetism of natural salmon double-strand DNA was explored using electron magnetic resonance (EMR) spectroscopy and superconducting quantum interference device (SQUID) magnetic measurements. We learned from this study that the magnetic properties of DNA are roughly classified into two distinct groups depending on their water content: One group is of higher water content in the range of 2.6-24 water molecules per nucleotide (wpn), where all the EMR parameters and SQUID susceptibilities are dominated by spin species experiencing quasi one-dimensional diffusive motion and are independent of the water content. The other group is of lower water content in the range of 1.4-0.5 wpn. In this group, the magnetic properties are most probably dominated by cyclotron motion of spin species along the helical π -way, which is possible when the momentum scattering time (${\tau}_k$) is long enough not only to satisfy the cyclotron resonance condition (${\omega}_c{\tau}_k$ > 1) but also to induce a constructive interference between the neighboring double helices. The same effect is reflected in the S-shaped magnetization-magnetic field strength (M-H) curves superimposed with the linear background obtained by SQUID measurements, which leads to larger susceptibilities at 1000 G when compared with the values at 10,000 G. In particular, we propose that the spin-orbital coupling and Faraday's mutual inductive effect can be utilized to interpret the dimensional crossover of spin motions from quasi 1D in the hydrate state to 3D in the dry state of dsDNA.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.45 no.3
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• pp.157-164
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• 2009

Due to change of various marine environments according to seawater temperature rising, Japanese common squid(Todarodes pacificus), which was distributed in East Sea, was recently caught in Yellow Sea during a summer season from 2006. The fishery resources density research was carried out in Korea-China Provisional Water Zone using trawl fishing gear and acoustics in National Fisheries Research & Development Institute in Korea. This paper showed the analysis on the acoustical backscattering strength by two frequencies(38kHz, 120kHz) for Japanese common squid by acoustical scattering theoretical model based on size distribution for survey period, and estimate the density distribution for squid s integrated layer which was extracted from any scatterers distributed in water column using two frequency difference method which has been used to distinguish fish shoals or specific target scatterers from sound scattering layer which is composed of various zooplankton. Furthermore, the entire range of their density estimation was suggested using by Monte Carlo simulation under considering each uncertainty such as size distributions or swimming angle and so on in survey area.

• Korean Journal of Food Science and Technology
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• v.20 no.5
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• pp.704-710
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• 1988

This study was, firstly, to investigate water holding capacity in terms of variation of moisture sorption isotherms of seasoned squid treated with sodium lactate, glycerol, propylene glycol, sorbitol, mannitol, sodium benzoate, potassium sorbate and calcium propionate, and secondly, the effect of humectant treatments on storage stability was studied. The criteria for storage stability was based on three quality factors, namely, lipid oxiations, color development by non-enzymatic browning reactions and lipid oxidation, and mold growth. The effect of humectants on equilibrium moisture content was in the following increasing order; mannitol < sorbitol < sodium lactate < propylene glycol < glycerol. The experimental data indicated that sodium lactate has, in practice, potentially positive effect on processing of seasoned squid. During the storage period of 60 days, TBA values increased in all samples tested as humectants concentrations increased up to 10%. However, in the range of 1-7% sodium lactate treatment, the degree of lipid oxidation, browning reactions and mild growth were not high enough to affect the quality of seasoned squid, when compared with conventionally manufactured ones.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.46 no.6
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• pp.856-861
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• 2013

The first occurrence of a giant squid, Architeuthis sp. (one specimen), and the oarfish, Regalecus russellii (two specimens) in the East Sea were reported based on specimens collected in January and February 2010. The giant squid (Architeuthis sp.) stranded at Pohang in Jan. 2010 was female, 175 cm in mantle length (ML), 506 cm in tentacle length (TL), and 33.9% FL/ML, it contained common squid beaks. Both stranded oarfish (Regalecus russellii) at Uljin (Jan. 2010) and Yeongdeok (Feb. 2010) were male, with total weigths (TW) of 18,506 and 21,703 g and total lengths (TL) of 3,850 and 3,670 mm, respectively. The stomach of the first was empty, while that of the second was filled with euphausiids. In the East Sea, giant squid have been stranded 14 times in five areas, while 17 oarfish have been stranded in nine areas. Since 1990, the two species have been found most often at Pohang.