• Food Science and Preservation
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• v.12 no.5
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• pp.417-423
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• 2005

To replace the traditional drying method with improving the qualities of dried squid, warm air drying method was investigated comparing with natural drying method. In respect of drying rate, about 12 hrs were taken to obtain 25% moisture content -which was considered as proper moisture content to control microbial and quality degradation- by warm air drying at 35$^{\circ}C$. However, 120 hrs were taken to obtain such moisture content by natural drying. The squid dried by warm air showed little color difference and was seemed to be raw squid meat color. TBA values were more rapidly increased but final values were lower, inversely. Free amino acid contents were higher, and cholesterol content was lower in warm air drying.

• Korean Journal of Food Science and Technology
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• v.31 no.5
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• pp.1289-1294
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• 1999

To identify the effect of packaging film on browning reaction of dried squid, 3 kinds of packaging film$(NYLON\;12\;{\mu}m/LDPE\;80\;{\mu}m)$ including transparency, white, black film were tested about browning degree of dried squid during storage at ambient temperature for 50 days. During storage period, water content and water activity were maintained almost constant, and microbial count was not changed. When color index was measured by color difference meter, L value and ${\Delta}E$ value were the highest in the dried squid packaged with transparency film. ${\Delta}E$ value was rapidly increased in early packaging period(within 10 day). TBA value was showed same tendency with ${\Delta}E$ value in early storage period. So, the browning was supposed to originated from lipid oxidation by UV light transmitted through packaging film in the early storage period.

• 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.

• Korean Journal of Food Science and Technology
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• v.38 no.5
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• pp.635-641
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• 2006

In an attempt to find ways of improving the quality and sanitary state of dried squid, this study compared artificial drying methods i.e. hot air drying and cold air drying with natural drying method. The drying rates of squid were in the order of hot air, cold air and natural drying. However, cold-air drying was slower than natural drying at $7^{\circ}C$. The drying rates increased with increasing drying temperature. When drying temperature was close to the dew point on a dehumidifier surface, which was the case with cold air drying at $7^{\circ}C$, the driving force for dehumidification was lower than under other drying conditions, which resulted in a lower drying rate. There were little color differences between the drying methods and temperature. Squid dried by cold air-drying had better mechanical texture and sensory qualities than with other drying methods. In addition, the cold air drying method maintained superior quality in terms of the contents of amino acids, taurine, EPA, DHA, other fatty acids and a low TBA value than the other drying methods.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.47 no.1
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• pp.27-36
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• 2011

Squid by-product like viscera has just been recognized as one of the serious pollutants on the surrounding marine environment in Ulleung island of Korea. The effect as a marine pollutant, however, has not been examined and evaluated properly. It was carried out the comprehensive examination of the marine pollution by disposing squid by-products. The sediments and water qualities were investigated in several positions, including the dumping position around Ulleung island. It is also estimated a spreading of by-product in terms of estimating the sinking speed and evaluating the attracting characteristics as a feed. As a result, There were no significant pollutions of the sediment and water quality. The spreading of by-product by the local current was 2-2.5 times of the depth, and it will become longer in spring tide. It was confirmed that the squid by-product has attracting ability for local fish by acoustical survey. Furthermore, it can be useful for the local fish species as feeds.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.7
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• pp.975-981
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• 2012

Setting is an important process for the control of surimi quality in industry because it can improve the gel texture and water-holding capacity of surimi-based products. Therefore, the effect of setting on giant squid surimi-based product was analyzed via a mixture model. Konjac flour and microbial transglutaminase were used as texture enhancers. Both texture enhancers improved the texture and water retention ability (WRA) of giant squid surimi-based products, while decreasing the whiteness. Setting also improved the gel texture and WRA, while having no effect on the whiteness. Based on the sensory evaluation, the product with gel texture enhancers was better than the control and similar to commercial surimi products. Therefore, the applications of gel texture enhancers and setting are very important for the manufacture of giant squid surimi-based products.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.45 no.5
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• pp.445-453
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• 2012

This study examined microbial contamination during seasoned and dried squid Dosidicus gigas processing, including the apparatus, machines, and employee's gloves at each step in processing at two companies. The numbers of bacteria floating in air in each processing area were also examined. The numbers of Staphylococcus aureus (3.6-6.0 log CFU/g) and Escherichia coli (1.3-1.4 log MPN/100 g) in domestic and imported daruma (a semi-processed product of seasoned and dried squid) at companies A and B exceeded the regulatory limits of the Food Sanitary Law of Korea (S. aureus, ${\leq}2.0$ log CFU/g; E. coli, negative). S. aureus in both daruma was reduced to below the detection limit or 3.6 log CFU/g after the roasting step, but increased again to 3.3 and 5.5 log CFU/g after the mechanical tearing step at companies A and B, respectively. E. coli showed similar tendencies at both companies. The surfaces of the apparatus, machines, and employee's gloves that contacted daruma were also contaminated with S. aureus (1.0-5.5 log CFU/$m^2$) and E. coli (negative-to 3.5 log MPN/$m^2$). The numbers of bacteria floating in air were high (1.7-5.1 log CFU/$m^3$) at both companies. These results suggest that sanitation standard operating procedures (SSOP) must be developed to control of microbial cintamination in seasoned and dried squid.

• 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.

• Korean journal of food and cookery science
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• v.18 no.1
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• pp.20-29
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• 2002

Standard recipes of various fish dishes for cook/chill system were developed to provide foodservice managers in kindergarten with more effective management system. Three kinds of fish dishes, Broiled Mackerel, Flounder Stew and Squid Bulgogi were selected as menu items in this study, and the standard recipes for these fish dishes were developed through the sensory evaluation, and microbiological analyses were performed to assure the quality of fish dishes. The microbial counts of the fish dishes which were chilled at 0∼3$^{\circ}C$ and stored for 10 days in refrigerator were as follows : Aerobic bacteria were not detected in Broiled Mackerel; however, those in Flounder Stew were 2.92${\pm}$0.01∼3.84 ${\pm}$0.06 Log CFU/g and those in Squid Bulgogi were 3.16${\pm}$0.01∼4.80${\pm}$0.02 Log CFU/g. Coliform bacteria were not detected in any fish dishes. All the sensory characteristics showed no significant differences between the first and third day of storage, except the feeling after swallowing of Flounder Stew. Overall acceptability scores of chilled stored foods in the first and third day were 6.87${\pm}$0.99 and 6.40${\pm}$1.40 in Broiled Mackerel, 6.87${\pm}$0.35 and 6.73${\pm}$1.10 in Flounder Stew, 6.13${\pm}$0.99 and 6.07 ${\pm}$0.80 in Squid Bulgogi, respectively.

• Korean Journal of Food Science and Technology
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• v.31 no.2
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• pp.361-367
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• 1999

It was reported that green tea extract has antioxidant and antimicrobial activities. To improve the quality of seasoned squid, green tea water extract was sprayed on seasoned squid (water content 25%) and water content was adjusted to 27% and 29%. During storage at $30^{\circ}C$, TBA value, total plate count, browning were analyzed. Browning were analysed by 3 different method (absorbance of water solubilized color, 5% KOH-methanol solubilized color and color difference meter). Water and 5% KOH-methanol solubilized color showed good correlation, but color index detected by color difference meter was not. Green tea water extract slowed TBA value increment and reduced total plate count, so it was supposed that green tea water extract acts positively in manufacturing seasoned squid.