• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.48 no.3
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• pp.187-194
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• 2012

This study surveyed the fishing efficiency for Japanese common squid based on improvements made to LED fishing lamps by utilizing the training ship of Gangwon Provincial College. The training ship, Haesong-ho (24 tons), was equipped with seventy-two 150W electric power LED fishing lamps (10.8kW), and their fishing efficiency and fuel consumption level were surveyed for a total of ten times during the period between June 15, 2009 and July 27, 2009. In addition, the training ship was equipped with seventy-one 300W electric power LED fishing lamps (21.3kW) and their fishing efficiency and fuel consumption level were surveyed for a total of five times during the period between January 17, 2010 and August 4, 2010. In order to compare the fishing efficiency of LED fishing lamps, the catch of another fishing vessel equipped with Metal Halide (MH) fishing lamps of 120kW for the same period and at the same fishing grounds. The fuel consumption levels during the fishing operation of Haesong-ho was about 1,047.7 liters which was approximately 19.9% of the total fuel consumption level of 5,262.6 liters, and the fuel consumption level per operation hour was on average 9.2 liters. The number of Japanese common squid caught by the LED fishing lamp-equipped fishing vessel ranged from 12 to 1,640 squid for each fishing trial and the average quantity was 652. The number of Japanese common squid caught by the MH fishing lamp-equipped 10 fishing vessels ranged from 40 to 4,800 squid and the average quantity was 2,055. The fishing of Japanese common squid was done by the use of hand lines and an automatic jigging machine. The number of Japanese common squid caught per hand line and a single roller of the automatic jigging machine was in the proportion of 50.8% to 49.2% with respect to the LED fishing lamp-equipped fishing vessel. However, the number of Japanese common squid caught per hand line and a single roller of the automatic jigging machine was in the proportion of 86.4% to 13.6% with respect to the MH fishing lamp-equipped fishing vessel where most of the catch was made by hand lines. On the other hand, in comparing the number of Japanese common squid caught per automatic jigging machine, the number of squid caught by the LED fishing lamp-equipped fishing vessel was about the same or greater than the number of squid caught by the MH fishing lamp-equipped fishing vessel.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.1
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• pp.94-101
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• 2011

Squid (Todarodes pacificus) is processed as dried or seasoned-dried products and its catch gradually increased from 270,298 M/T in 2005 to 367,940 M/T in 2008 in Korea. Squid processing by-product (viscera) was usually discarded as a waste resulting in environmental problem. In order to utilize squid viscera for more value-added products, a natural squid seasoning was developed by fermenting with Aspergillus oryzae koji. Squid viscera at 5, 10 and 15% salt concentrations with fixed levels of 5% koji and 30% water was fermented at room temperature. The quality properties of squid fermented products such as amino-N, TMA, VBN, total viable cell count, pH and total acidity were determined at different fermentation periods. The contents of amino-N, TMA, and VBN of squid seasoning at 5% salt concentration fermented for 14 days were the highest. Based on amino-N content, squid viscera at 5% koji fermented for 14 days was selected for further assays: the content of moisture, crude protein, crude lipid, crude ash, and carbohydrate were 5.98, 35.19, 33.08, 11.30, and 14.45%, respectively. The content of glutamate, alanine, leusine and lysine were 7.06, 12.34, 9.90 and 10.22%, respectively. The $IC_{50}$ values of DPPH scavenging and $\beta$-glucuronidase inhibitory activity were 12.89 and 12.58 mg/mL, respectively. A natural squid seasoning was manufactured by mixing fermented squid viscera and an ingredient. Based on the results of sensory evaluation, the fermented squid viscera seasoning was almost equal to other natural complex seasonings such as anchovy, cow meat, and fisheries seasoning.

• The Korean Journal of Food And Nutrition
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• v.26 no.4
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• pp.678-684
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• 2013

This study measured the change of lactic acid bacteria during the ripening fermentation process of low salt fermented squid with no squid ink added. All study groups showed increase of Leuconostoc and rapid growth of total plate count at the beginning stage of ripening and the maximum microbial count showed at the optimum stage of ripening which gradually reduced after the optimum stage. It is believed that Lactobacillus occupied the major part of the total plate count after the optimum stage of the squid fermentation, and it was related to the quality after the optimized ripening stage. Streptococcus and Pediococcus were gradually increased until the optimum stage of the ripening, and then decreased rapidly. Yeasts were detected in the middle stage of the fermentation and rapid increase was shown after the last stage of the fermentation which suggests that yeasts participate in putrefaction of the low salt fermented squid. The change of lactic acid bacteria observed during the ripening fermentation of low salt fermented squid with squid ink added was that the total plate count increased until ripening middle stage but showed a tendency to slightly reduce after the middle stage. The length of time to reach the maximum value was longer than the no treatment groups. Among the lactic acid bacteria, Leuconostoc, Streptococcus and Pediococcus has increased until the middle stage of the ripening while Lactobacillus constantly increased to the end part of the ripening. Yeasts had no increasing in the early ripening stage, but after middle of the ripening, it started to increase. That kind of tendency was similar to the case of no treatment groups. However, the amount of lactic acid bacteria tended to be less than no treatment groups. The tendency of decreasing number of all bacteria in low salt fermented squid with squid ink added shows squid ink restricts the growth of all bacteria.

• Journal of Applied Biological Chemistry
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• v.61 no.1
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• pp.93-100
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• 2018

The aim of this study was to enhance the antioxidant activity of salted squid by inoculation of two Weissella spp. strains (W. cibaria FB-069 and W. viridescens FB-077) isolated from traditional Korea salted squid. The safety and probiotic potential characteristics of these two strains were evaluated. The safety of these strains was analyzed based on hemolytic activity, mucin degradation, biogenic amino production, and resistance to antibiotics. These lactic acid bacteria showed probiotic potential, including resistance to gastrointestinal tract conditions, adhesion to Caco-2 cells, and aggregation. The low-salted squid fermented with Weissella strains had consistently higher antioxidant activity through changing their amino acid profiles. Therefore, W. cibaria FB-069 and W. viridescens FB-077 might be good candidates for fermentation of salted squid to develop functional food with enhanced health benefits.

• Journal of Marine Bioscience and Biotechnology
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• v.1 no.3
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• pp.206-212
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• 2006

Supercritical carbon dioxide ($SCO_2$) extraction was investigated as a method for protein-sourcing material from squid viscera. To find the optimum conditions, the extraction of squid viscera using $SCO_2$ was performed under the conditions of temperature range from 35 to $45^{\circ}C$ and constant pressure 25 MPa using Hewlett-Packard 7680T. Also from result of SDS-PAGE, the protein denaturation was minimized when using $SCO_2$ extraction. And the major amino acids in the squid viscera were glutamic acid, aspartic acid, lysine, leucine, arginine, alanine, glycine, isoleucine, and valine. The main fatty acids from squid viscera were myristic acid, palmitic acid, stearic acid, heneicosanoic acid, palmitoleic acid, elaidic acid, oleic acid, eicosenoic acid, EPA (eicosapentaenoic acid), and DHA (docosahexaenoic acid).

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.43 no.4
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• pp.310-319
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• 2007

To investigate the catches of squid jigging fishery, a series of fishing experiments was conducted in the high seas of the Northwest Pacific($40^{\circ}-43^{\circ}N$, $150^{\circ}-155^{\circ}E$) during the period of 1 August to 22 October 2005 by commercial fishing vessel. The number of 142 test fishing was carried out in the Northwest Pacific during 83days. The total catch were 47,524kg as 4 squid species and CPUE was $8.9kg/line{\cdot}day$. CPUE showed high values in the frontal zone during the survey. Main squid species caught from the experimental fishing were the neon flying squid, Ommastrephes bartrami(96.8%) and the boreopacific gonate squid, Gonatopsis borealis(3.2%). Dorsal mantle length of the neon flying squid were increased by the time and increasing of the hook size. Loss rate of the neon flying squid in the water showed the highest values in 28.2% compare to the others. And the loss rate of the front roller and in the air were 1.1% and 1.0%, respectively.

• Journal of Food Hygiene and Safety
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• v.11 no.3
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• pp.171-176
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• 1996

Microbial distribution as well as content of salt and preservatives in side dishes was investigated by analyzing cell count of viable cells, coliform bacteria and food poisoning bacteria of sliced squid bokum and anchovy bokum, purchased at 17 different department stores and 2 different traditional market in Seoul, which are most preferred by many consumers to any other side dishes available in the market. 6.2$\times$103~1.2$\times$108 cells/g of viable cell was detected in 19 different samples of the sliced squid bokum, among which samples of the sliced squid bokum and 14 samples of the anchovy bokum contained 103~108 cells/g of coliform group. However food poisoning bacteria were not detected in all the samples tested. Salt content was 2.42~4.89 %w/w and 2.28~6.46 w/w for the sliced squid bokum and the anchovy bokum respectively. Analysis of preservatives by HPLC such as sorbic acid, benzoic acid, dehydroacetic acid and another 6 kinds of esters resulted that 1.0$\times$73.8 mg/100 g of sorbic acid was detected in the 19 samples of the sliced squid bokum, while only 6 samples of the 15 anchovy bokum samples contained sorbic acid.

• Preventive Nutrition and Food Science
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• v.20 no.1
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• pp.67-72
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• 2015

Squid is one of the most important commercial fishes in the world and is mainly utilized or consumed as sliced raw fish or as processed products. The biofunctional activities of enzymatic squid meat hydrolysate were determined to develop value-added products. Enzymatic squid hydrolysate manufactured by Alcalase effectively quenched 1,1-diphenyl-2-picrylhydrazyl radical, hydroxyl radical, and hydrogen peroxide radical with $IC_{50}$ values of 311, 3,410, and $111.5{\mu}g/mL$, respectively. Angiotensin I-converting enzyme inhibitory activity of squid hydrolysate was strong with an $IC_{50}$ value of $145.1{\mu}g/mL$, while tyrosinase inhibitory activity with an $IC_{50}$ value of 4.72 mg/mL was moderately low. Overall, squid meat hydrolysate can be used in food or cosmetic industries as a bioactive ingredient and possibly be used in the manufacture of seasoning, bread, noodle, or cosmetics.

• Fisheries and Aquatic Sciences
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• v.10 no.3
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• pp.150-158
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• 2007

Data on squid catches, water temperature, and climatic factors collected for the Northwest and subtropical North Pacific were analyzed to examine the influence of oceanic and climatic conditions in spawning grounds on catches of Japanese common squid, Todarodes pacificus, in the East (Japan) Sea. The main spawning ground was divided into four sub-areas: the South Sea of Korea (R1), the southern waters off Jeju, Korea (R2), the southwestern part of Kyushu, Japan (R3), and the northern part of Okinawa, Japan (R4). Interannual and decadal fluctuations in water temperatures correlated well with squid catches in the East/Japan Sea. In particular, water temperatures at a depth of 50 to 100 m in sub-areas R3 and R4 showed higher correlation coefficients (0.54 to 0.59, p<0.01) in relation to squid catches in the East/Japan Sea than for R1 and R2, which had correlation coefficients of 0.40 or less (p>0.05). Air temperature and wind velocity fluctuations in each sub-area are correlated with water temperature fluctuations and were closely connected with variations in the surface mixed layers. Water, air temperatures and wind velocities at the main spawning grounds are linked to the Southern Oscillation Index (SOI) with higher signals in the ca. 2-4-year band. Strong changes in a specific band and phase occurred around 1976/77 and 1986/87, coincident with changes in squid catches.

• Fisheries and Aquatic Sciences
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• v.18 no.2
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• pp.229-233
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• 2015

We developed a new softening technology applicable to the main body of the jumbo squid Dosidicus gigas; this will aid in squid consumption by elderly individuals and those who have masticatory and dysphagia problems. Protease solutions were injected into jumbo squid and hardness was measured using a texture analyzer. Seven enzymes were tested. Jumbo squid became progressively softer during bromelain and collupulin treatment; the hardness attained $5.6{\times}10^3N/m^2$ at bromelain concentrations of 1.00% (w/v) and $6.7{\times}10^3N/m^2$ at collupullin concentrations of 1.00% (w/v). The extents of tissue softening after bromelain and collupulin injection to 0.1%, 0.25%, 0.50%, and 1.00% (all w/v) were evaluated; the squid retained its shape after steaming for 10 min at $100^{\circ}C$ to inactivate the enzymes. Thus, the results of this research indicate that enzyme injection softens the texture of jumbo squid.