• Journal of Food Hygiene and Safety
• /
• v.34 no.5
• /
• pp.502-507
• /
• 2019

Cephalopods are one of the most important fishery resources in the world because of their desirable taste and nutritional value. In south Korea, one of the countries in which a large amount of seafood is consumed, cephalopods (e.g., octopus, squid, and cuttlefish) have an annual consumption rate of over 400,000 metric tons. In this study, octopus and squid products (n=28) sold on the market were monitored by analyzing sequences of DNA barcode markers (cytochrome c oxidase subunit I and 16S ribosomal RNA genes). For species identification, the NCBI BLAST database was screened with the sequences and analyzed as a query. In this BLAST search, twelve squid products showed 99-100% sequence identity to Dosidicus gigas (n=3) and Todarodes pacificus (n=9). In the case of the other 16 products that were declared using octopus as raw materials on the labels, six products were identified as Cistopus taiwanicus (n=1), Amphioctopus marginatus (n=1), Scaeurgus unicirrhus (n=1), and Dosidicus gigas (n=3). Monitoring results indicated that a significant percentage (37.5%) of mislabeling was present in octopus products sold on the South Korean market.

• Journal of Fisheries and Marine Sciences Education
• /
• v.10 no.1
• /
• pp.31-52
• /
• 1998

In this paper, we analyzed the relationships between the fishing ground formation and the sea condition information, surface, mid and bottom layer temperature that is necessary for fishing point selection of angling to catch squid in the East Sea. There was a little differences between temperature measured by every fishing boat on fishing operating and prompt reports of fishing and sea condition about fishing ground formation of angling. And then the result examined by using SST that is a important information of sea condition for the fishing position selection follows as ; We knew, even if the differencs of sea condition each year, SST with a lot of fishing boats was generally within the extnet of $2^{\circ}C$. But the result examined by the limit time about the temperature of mid and bottom layer for the groups of fishing boats not to measure and for the near sea measurement to be done only within EEZ waters follows as ; About the temperature of 50m layer on early in June and July in operating waters of the group of fishing boats, the fishing ground was formed from $10^{\circ}C$ to $12^{\circ}C$ between warm waters and cold waters, afterwards we can seize that the fishing ground was moving to waters from $5^{\circ}C$ to $8^{\circ}C$ at near of polar front. In the coastal waters, we knew that fishing ground is formed to waters from $10^{\circ}C$ to $12^{\circ}C$ at the southern of polar front about the temperature of 50m layer.

• Journal of Food Hygiene and Safety
• /
• v.37 no.3
• /
• pp.173-180
• /
• 2022

There are a number of methods to evaluate the quality of squid. However, when purchasing the fish, consumers and retails rely only on the sensory test and flavor in the field. Therefore, this study was aimed to prove relationship between scientific indicator and sensory test. Total viable cell count (TVC), viable cell count of Pseudomonas spp., pH and volatile basic nitrogen (VBN) were selected as scientific indicators and mesured during the storage of squid at different temperature. The squid was storaged at 3 different temperature (5℃, 15℃, 20℃). Off flavor determination time was measured by R-index, and kinetic modeling was conducted. Activation energies of off-flavor determination time, TVC, Pseudomonas spp, VBN, and pH were 51.210 kJ/mol, 42.88 kJ/mol, 50.283 kJ/mol, 72.594 kJ/mol and 41.99 kJ/mol respectively. Activation energy of off-flavor determination time was approximated to viable cell count of Pseudomonas spp., TVC, pH and VBN as an order. Especially, viable cell count of Pseudomonas spp. had best match of the activation energy. Therefore, it was judged that indicator of off-flavor determine time was viable cell count of Pseudomonas spp..

• Journal of Environmental Health Sciences
• /
• v.43 no.6
• /
• pp.516-524
• /
• 2017

Objectives: The annual catch of the common squid Todarodes pacificus in Korean coastal waters has gradually increased since the late 1980s. We investigated the long-term effects of climate variability on the variation in catches of the squid in the offshore fisheries of Korea. Methods: Moving average method, correlation analysis, and regression analysis were used to determine the relationship between the environmental factors and fluctuation in the catch of the squid during the past 30 years (1981- 2010). A ten-year moving average was calculated and used for each variable. Results: Squid catches in Korean coastal waters increased over time, and there were significant variations within every ten years (p < 0.001). Air temperature, atmospheric pressure, and wind grade among the meteorological factors, alongside sea surface temperature (SST) and concentrations of phosphate phosphorous, and nitrite/nitrate nitrogen in the sea water increased and were positively related with the catch size of squid (p < 0.001). However, salinity decreased and was negatively related with the catch size (p < 0.001). The increase in air temperature and SST was almost parallel, although there was a time lag between the two factors. Conclusion: These results suggest that there is a causal association between climate change and squid populations. Climate change, especially ocean warming, appears to have been largely favorable for squid range expansion into Korean seas. Although the expansion may be helpful for the human food supply, the safety of the squid caught should be monitored since the concentrations of phosphorous and nitrogen in the sea water increased, which indicates that Korean seas have grown gradually more polluted.

• Journal of the Korean Society of Fisheries and Ocean Technology
• /
• v.52 no.3
• /
• pp.276-280
• /
• 2016

This study investigated luring distributions by water layer of common squid which were targeted by angling fishing vessels equipped with LED and metal-halide lamps using a scientific echosounder with a 120 kHz frequency in order to develop energy-effective underwater fish aggregation devices. In the analysis, angles of a transducer were changed from $0^{\circ}$ to $45^{\circ}$ and were rotated every $10^{\circ}$ horizontally. It was shown that common squid were densely distributed from the surface to 40 m and they were also distributed in directions of $10^{\circ}{\sim}+30^{\circ}$, $-30^{\circ}{\sim}-60^{\circ}$, and $-120^{\circ}{\sim}-130^{\circ}$with the head of vessel as the center. Comparative results of angles of transducer on acoustical densities of common squid distributing in 21~40 m water depth showed an average $101.8m^2/nm^2$ in vertical direction of $0^{\circ}$, $12.3m^2/nm^2$ in angle of $30^{\circ}$, and $42.4m^2/nm^2$ in angle of $45^{\circ}$, respectively. It implied that more considerations on acoustic scattering strength by incidence angle direction of the transducer and swimming oriental angle direction of common squid would be required.

• Korean Journal of Ichthyology
• /
• v.18 no.3
• /
• pp.223-233
• /
• 2006

The annual and spatial changes in the species composition of catch off Yeosu were analyzed using the daily sales slip catch data by a set net in the inshore waters off Dolsan Islands in Yeosu from April to October 2001, off Yeon Islands of Yeosu from April to October 2002 and in the offshore waters off Dolsan Islands of Yeosu from April to December 2003, respectively. Scomberomorus niphonius, Seriola spp., Trichiurus lepturus, Engraulis japonicus, Sarda orientalis, Todarodes pacificus, Pampus echinogaster, Sardinella zunasi, Scomber japonicus, Lophius litulon and Loligo beka were dominant species in abundance, indicating that pelagic fish were mainly caught by a set net off Yeosu. S. zunasi, P. echinogaster, Platycephalus indicus and L. beka inhabited mainly in the inshore waters, and S. niphonius, Seriola spp., T. lepturus, P. echinogaster, T. pacificus, Takifugu porphyreus and Pagrus major resided mainly in the offshore waters as the pelagic resident species. E. japonicus was a representative dominant species moving between the inshore and the offshore waters seasonally. S. zunasi and E. japonicus occurred in the inshore waters, and E. japonicus, L. litulon and Seriola spp. begain to be caught in the deep offshore waters in spring. Total catch was high during the summer season by migration of the open sea species such as T. lepturus, S. niphonius, S. japonicus, Seriola spp., S. orientalis, P. echinogaster and T. pacificus. In fall, S. niphonius, E. japonicus, Sphyraena pinguis, Siganus fuscescens and Leiognathus nuchalis were dominant in the inshore waters, and S. niphonius, P. echinogaster, Hyporhamphus sajori, S. japonicus and T. lepturus continued to occur from summer in the offshore waters but total catch decreased, indicating the typical seasonal variation pattern of the temperate region. Most of catchable fishes by a set net were the pelagic species showing a significant temporal variation. Collection and analysis of daily catch data by large set nets can be used to determine seasonal variation in species composition of pelagic fish in a study area.

• Preventive Nutrition and Food Science
• /
• v.1 no.2
• /
• pp.196-202
• /
• 1996

The effect of cooking(boiling, steaming and baking0and drying on the cholesterol content and formation of oxidized cholesterols in quid(Japanese flying squid, Todarodes pacificus) was studied. Cholesterol content of live squid meat varied with the portion sampled, and results from spectrophotometric assay ranged from 263.2mg/1..g(mantle) to 315.8mg/100g(tentacle). The cholesterol levels analyzed by gas chromatography(GC) for squid samples were lower by 7% of total cholesterol for live squid meat and 24% for processed meat than those results by spectrophotometric assay. Cooking resulted in the decrease of the initial total cholesterol content of raw meat from 10%(boiling for 5min.) to 25%(steaming for 5min.) The amounts of cholesterol remaining after baking were 68% for microwave oven samples and 64% for convection oven samples. Drying of raw tissue caused the greater reduction in cholesterol content than cooking but showed no significant difference in samples stored for 6 weeks at 4$^{\circ}C$ and 2$0^{\circ}C$. Raw squid meats contained essentially no oxidized cholesterols, while the 22-hydroxychoesterol was detected in frozen meats. The additional oxidized cholesterols as cholestane-triol was indentified with 22-hydroxycholesterols in cooked samples. Sun dried meat stored at 4一 and 2$0^{\circ}C$ for 6 weeks had the three kinds of oxidized cholesterols such as 22-hydroxycholesterol, cholesta-3,5-dien-7-one and cholestane-triol.

• Journal of the Korean Society of Fisheries and Ocean Technology
• /
• v.35 no.3
• /
• pp.277-283
• /
• 1999

For the purpose of leading horse mackerel Trachurus japonicus schools, mackerel Scomber japonicus schools and arrow squid Todarodes pacificus schools, which migrate to the Cheju coast and are caught by the set-net, to the set-net by attracting lamps, we made five attracting lamps and took a practical experiment in the Gwiduk and Dongbuk set-net fishing ground. In the set-net with two bag-nets, we compared the amount of catch of both bag-nets by the means of switching on and off the each attracting lamps in order, switching off the attracting lamps in order which had been switched on and moving an attracting lamp.In the bag-net with an attracting lamp, horse mackerel, mackerel and arrow squid were caught the most, on the other hand, yellow tail Seriola quinqueradiata, striped mullet Mugil cephalus were caught in large quantities in the bag-net without attracting lamp. File fish Stephanolepis cirrhifer, Dusky spinefoot Siganus fuscescens were caught evenly in both bag-nets regardless of an attracting lamp.This result indicates that the amount of horse mackerel, mackerel, arrow squid can be increased by the use of attracting lamps in the set-net fishing method.

• BMB Reports
• /
• v.33 no.5
• /
• pp.391-395
• /
• 2000

Calexcitin, a calcium-binding protein, was previously cloned and functionally characterized in the squid Loligo pealei. We now report the cloning of a second form of Calexcitin, Calexcitin-2, found in the squid Todarodes pacificus optic lobe. Calexcitin-2 has a significantly different carboxyl terminal region than Calexcitin-1. It lacks the CAAX motif, which is a farnesylation site. The amino acid sequence of Calexcitin-2 shows an 84% identity with Calexcitin-1 and also displays a strong cross immunoreactivity. Western blotting shows that Calexcitin-2 was expressed exclusively in the optic lobe region of squid, but not in other body organs. Regardless of its lack of conserved regions for GTP-binding, Calexcitin-2 shows moderately low affinity GTP-binding and also shows dramatic conformational change induced by GTP-binding. Three possible GTP-binding region mutations, K142A, D144A, and K157A, did not change the G TP binding affinity. This raises the possibility that Calexcitin-2 may have a novel GTP-binding motif.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.36 no.4
• /
• pp.333-339
• /
• 2003

New manufacturing process was applied to manufacture the low salted Squid-Jeotgal to improve the quality variation salty taste and shelf-life. It's optimum salting and sugaring process was made by the addition of $17\%$ NaCl for 3 hr and $15\%$ corn syrup for 4 hr with 10 rpm agitation. Quality variations of Squid-Jeotgal produced by the improved and the conventional process were packed by jar, polyethylene lerephthalatefpolyethyleneilinear low density polyethylene (PET) and low density polyethylene (PE). And then quality variations of them were investigated at storage temperature of 10, 20, and $30^{\circ}C.$ Decreasing rate of pH, increasing rates of VBN and viable cell counts of Squid-Jeotgal produced by the improved process were slower than those of the conventional process at all storage temperature. Sensory evaluation indicated that the production of Squid-Jeotgal by the improved process extended the shelf-life about 10-20 days.