• 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.

• Progress in Superconductivity
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• v.8 no.2
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• pp.158-163
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• 2007

YBCO do superconducting quantum interference device (SQUID) magnetometers based on bicrystal junctions have been fabricated for magnetocardiograph (MCG) measurements. We could fabricate YBCO SQUID magnetometers having magnetic field noise of about $20fT/Hz^{1/2}$ at white noise region. We have developed an MCG system employing the high performance SQUID magnetometers. The lightweight MCG system, requiring liquid nitrogen as a coolant, consists of 6-channel SQUID sensors, an adjustable patient bed with sliding motion, and data analyses software. The MCG system could record quite clear MCG signals in a room with moderate magnetic shielding. In normal operation with multi-position MCG measurements, we could obtain clear 48-point mappings of magnetic field map and current source map with high enough signal qualities far clinical trials.

• The Journal of Fisheries Business Administration
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• v.53 no.1
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• pp.55-72
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• 2022

The domestic catch of squid is decreasing every year. Import volume is increasing to replace these domestic products. Import volume is expected to increase in the future, so it is necessary to study import substitution. Therefore, in this study, after selecting frozen squid, which accounts for the majority of imported squid, as the target fish species, China, Chile and Peru, which account for the majority of frozen squid imports, will be selected as the target countries for analysis. Then, the demand function of squid is estimated using the Rotterdam model, the inverse Rotterdam model, AIDS and inverse AIDS, which are the simultaneous equation demand types, and then elasticity is derived. After that, these models are compared in terms of significance, theoretical fit and practical fit.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.33 no.1
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• pp.51-54
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• 2000

The aim of this study was to collect fundamental data of taurine contained in the waste water from squid processing. The concentration of taurine and free amino acid was measured during each steps of squid processing as well as from waste of skinned and cooked squid, respectively. As a result, proline concentration reached to $800{\~}997\;mg/100\;g$ and taurine concentration reached to $730{\~}820 mg/100 g$. Comparing with raw squid, $60{\%}$ loss of free amino acid and Bleat reduction of taurine was detected in cooked squid. The concentration of free amino acid in waste water from skinned and cooked squid was $639.1 mg/100 ml, 470.7 mg/100 ml$, respectively. Among those free amino acids, taurine composed of $144.9 mg/100 ml and 117.3 mg/100 ml$ in-waste water from skinned and cooked squid, respectively, and these values were about $30{\%}$ of total free amino acids. Other major amino acids were isoleucine, alanine, fosine, leucine, glycine and. glutamate.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.44 no.4
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• pp.294-303
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• 2008

Squid jigging fishery is very important in that there are about 1,000 jigging vessels more than 10 tonnage and about 5,000 ones less than 10 tonnage in Korea. But the cost of oil which is used to light fishing lamps, goes significantly up to almost one hundred million won for 50 tonnage vessels and forty million won in case of vessels less than 10 tonnage. This cost has almost taken 40% of total fishing costs. That is, the fishing business condition of squid jigging fishery is recently in the very difficult situation. As oil price increases, the business condition of the fishery gets worse and worse. Therefore it is very urgent to develop an economical fishing lamp, to solve this problem of fishery's business difficulty. This research aims at developing a fishing lamp for squid jigging fishery using the light emitting diode which has very excellent efficiency and durability. We made a water tank with 20 meters width which is a shape of raceway to research behavioral characteristics of Japanese flying squid to LED light, and made an experiment to investigate optimum wave of LED light to lure squid. The method is to establish LED lamps on both ends of water tank and to observe squid's behavior. Colors and wave lengths of LED lamps, used in experiment, are red(634nm), yellow(596nm), green(523nm), blue(454nm) and white(454nm+560nm). In experiment for attractive capability of LED lamp to squids, Japanese flying squid are highly attracted to blue lamp and white lamp. However, they are dispersed to red and yellow lamps. In addition, Japanese flying squid have moved and stayed in both dark ends of water tank. When compared intermittent lamp with continuous lamp, Japanese flying squid are highly attracted to intermittent lamp when intermittent interval is 0.25 second.

• Asian-Australasian Journal of Animal Sciences
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• v.24 no.12
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• pp.1752-1756
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• 2011

This study was conducted to explore the effects of squid ink on growth performance, immune functions and antioxidant ability of broiler chickens during a period of six weeks. Either sex Arbor Acres broilers were equally allotted to 4 groups with 3 replicates of 20 chickens each. Broilers diets for the 4 test groups were prepared separately with starter and finisher phases. Control chickens were fed with basal diet and birds of group Exp 2, Exp 4 and Exp 6 were fed with the basal diet supplemented with 2%, 4% and 6% of squid ink, respectively. Broilers were sacrificed to investigate antioxidant parameters of sera, indices of thymus, spleen and bursa of fabricius and spleen lymphocyte proliferation, as well as growth performance on the $21^{th}$ and $42^{th}$ day. The results revealed that, i) squid ink promoted growth performance of broilers during days 22 to 42 and the whole trial period (p<0.05 or p<0.01); ii) squid ink elevated relative weight of the three immune organs during the starter phase and spleen lymphocyte proliferation throughout the experiment (p<0.05); iii) squid ink increased SOD activity and decreased MDA level in sera from broilers during the whole period (p<0.05). The above results suggest that squid ink could improve growth performance, antioxidant ability and immune functions of growing broiler chickens and be employed in the development of feed additives for animals.

• Journal of Biosystems Engineering
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• v.36 no.2
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• pp.109-115
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• 2011

Drying characteristics of squids under two dry conditions were investigated using far infrared and heated air. Dry temperatures of 40, 50 and $60^{\circ}C$ with air speed of 0.6, 0.8 and 1.2 m/s were used for evaluating far infrared squid drying. Heated air squid drying at 40 and $50^{\circ}C$ with air speed of 0.8 m/s was used as a control treatment. The two drying were evaluated in terms of drying rate, color, TBA value, aerobic bacteria, cutting shear, penetration strength, and energy consumption. The drying rate of far infrared drying was relatively faster than that of heated air drying. The drying time of far infrared drying was reduced as the drying temperature increased. The color difference of far infrared dried squids was from 18.81 to 22.85, and heated air dried squid had the color different from 23.94 to 24.09. Far infrared dried squid had relatively smaller TBA values that indicate a level of rancidity. The aerobic bacteria of heated air dried squid increased from $970{\times}10^3$ to $40,000{\times}10^3$ CFU/g before and after drying, respectively. Far infrared dried squid had relatively smaller increase (from $970{\times}10^3$ to $40,000{\times}10^3$ CFU/g). The cutting shear and penetration strength for far infrared dried squids was relatively lower. In addition, far infrared squid drying consumed relatively less energy compared to heated air drying.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.25 no.5
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• pp.406-412
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• 1992

Changes in proximate composition and protein quality were determined to find out appropriate processing conditions of the seasoned and smoked squid(Neon flying squid, Ommastrephes bartrannii). Moisture and crude protein contents were severely reduced (p<0.05), while increasing of fat and ash contents were not apparent. Seasoning and smoking contributed iii enhancing TBA value. Trypsin inhibitor(Tl) content was not increased severely after those processing steps. TI content checked in the all steps of squid processing was not correlated with the TBA value of squid in the same processing step. An improved digestibility and protein efficiency ratio(PER) were observed in the all products except with steak(mechanically soften product) in vitro enzymatic digestibilities of both raw Neon flying squid meats(mantle and arm) were significantly inferior(p<0.05) to other squid species.