• Korean Journal of Food Science and Technology
• /
• v.31 no.2
• /
• pp.356-360
• /
• 1999

Effect of propolis treatment on the quality of dried squid were investigated. Dried squid containing 29% of moisture content were prepared and treated with 0.25% and 0.5% of propolis. Its total microbial count, TBA value and browning degree were assayed during 30 days. Total microbial count of dried squid treated with propolis were $72{\sim}80\;cells/g$, compared with control showing 25,000 cells/g. TBA values of dried squid were by $0.1{\sim}0.2$ lower than control. Browning degree was not different between treatment and control, but browning degree of propolis treatment showed lower than control through colorimetric analysis. These results suggested that quality of dried squid containing higher moisture could be improved by propolis treatment.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.39 no.11
• /
• pp.1654-1659
• /
• 2010

In order to utilize squid liver by-products, which is normally discarded as industrial waste in the process of squid manufacturing, salt-fermented squid liver sauce was prepared experimentally and also tested for inhibitory activity against angiotensin converting enzyme (ACE). ACE inhibitory activity of squid liver sauce was increased with the elapse of fermentation days until 12 months, followed by a constant level of inhibitory activity thereafter. 15-month-old sauce ($IC_{50}=29.66\;{\mu}g$) was filtered through PM-10 membrane (M.W. cut-off 10,000 Da) to obtain the peptides fractions with ACE inhibition activity. Filtered fractions were applied to a Bio-gel P-2 column and three active fractions (A, B and C) were collected. Among them, fraction B applied to a SuperQ-Toyopearl 650S column chromatography lead to the isolation of active B-1 fraction. It has the ACE inhibitory activity ($IC_{50}=5.46\;{\mu}g$). The main composition of its amino acids is lysine, glycine and proline, which cover about 85% of the total amino acids.

• Korean Journal of Acupuncture
• /
• v.21 no.2
• /
• pp.1-28
• /
• 2004

Objectives : Human physiological changes in the state of qigong has been measured using EEG(Electroencephalography), functional MRI(functional Magnetic Resonance Image), EAV(Electro-Acupuncture according to Voll) and SQUID(Superconducting Quantum Interference Device) measurements. Methods & Results : EEGs were measured to study the differences between Qigong masters and Qi receiver on the changes of EEG. During Qigong, an alpha waves were increased. The power spectra indicate that the peak frequency of alpha waves increased during Qigong. Qi receiver's EEG signals seemed to affected by the state of himself. Brain activation did not observed when qigong master concentrates the Qi at Laogong(P8). But a localization of fMRI signal in the sensory cortex was observed by electric acupuncture stimulation at Laogong(P8). Five phase deviation of EAV were clearly changed in the both cases of Qigong master and Qi receiver. When a Qigong master concentrates the Qi at Yintang, Laogong(P8), Qihai(CV6) meridian points during Qigong state, the change of magnetic field around acupoints Yintang, Laogong points has been measured using 40-Channel DROS-SQUID apparatus. After smoothing process of the continuously measured magnetic signal around acupoints for a few minutes, we could observe that a series of peaks, magnitude of -1.0~2.5pT appeared. But there was no significant difference in changes of magnetic signal around acupoints. Physical signals of magnetocardiogram has been measured by using 2-Channel DROS SQUID(Magnetocardiogram). Physical signals of magnetocardiogram were clealy changed at the ST segments after S-wave when qigong master concentrates the Qi.

• 한국초전도학회:학술대회논문집
• /
• v.14
• /
• pp.59-59
• /
• 2004

• Korean Journal of Food Science and Technology
• /
• v.43 no.3
• /
• pp.334-340
• /
• 2011

Squid was fermented with fermentation accelerators to develop a natural complex seasoning. The quality properties of fermented squid were determined at different fermentation periods. Squid fermented with 10% Aspergillus oryzae koji for 10 days had the highest amino-N, acidity, and total viable cell content during fermentation periods, whereas volatile basic nitrogen content and pH were the lowest. Based on the amino-N content, squid with 10% koji fermented for 10 days was selected for further analyses. The inosine and glutamic acid contents of the fermented squid were highest innucleotide composition, their related compounds, and free amino acids, respectively. The $IC_{50}$ values of the fermented squid on DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging and ${\alpha}$-glucosidase inhibitory activities were 6.20 and 4.41 mg/mL, respectively. Based on the results of a sensory evaluation, the fermented squid seasoning was similar to other natural complex seasonings such as anchovy, cowmeat, and fisheries seasonings.

• Progress in Superconductivity
• /
• v.10 no.2
• /
• pp.139-143
• /
• 2009

We have fabricated a low-noise 61-channel axial-type first-order gradiometer system for measuring fetal magnetocardiography(MCG) signals. Superconducting quantum interference device(SQUID) sensor was based on double relaxation oscillation SQUID(DROS) for detecting biomagnetic signal, such as MCG, magnetoencphalogram(MEG) and fetal-MCG. The SQUID sensor detected axial component of fetal MCG signal. The pickup coil of SQUID sensor was wound with 120 ${\mu}m$ NbTi wire on bobbin(20 mm diameter) and was a first-order gradiometer to reject the environment noise. The sensors have low white noise of 3 $fT/Hz^{1/2}$ at 100 Hz on average. The fetal MCG was measured from $24{\sim}36$ weeks fetus in a magnetically shielded room(MSR) with shielding factor of 35 dB at 0.1 Hz and 80 dB at 100 Hz(comparatively mild shielding). The MCG signal contained maternal and fetal MCG. Fetal MCG could be distinguished relatively easily from maternal MCG by using independent component analysis(ICA) filter. In addition, we could observe T peak as well as QRS wave, respectively. It will be useful in detecting fetal cardiac diseases.

• Nuclear Engineering and Technology
• /
• v.1 no.1
• /
• pp.23-31
• /
• 1969

Whole cure shrimp, eviscerated common squid and little squid meats were irradiated with gamma radiation from 60Co using varying dose up to one Mrad. Changes in quality were assessed by organoleptic, chemical (VRS and TMA-N), biochemical (hypoxanthine) and microbiological tests； and the effect of radiation on prolonging of the storage life at 2-4 C was studied. With the cure shrimp, 0.12-0.20 Mrad appears to be optimal with 8 days of storage life, whereas the unirradiated control samples had a storage life of 3 days. With the common squid meat, 0.20-0.30 Mrad appears to be optimal with 14-21 days of storage life, where-as the unirradiated control samples had a storage life of 8 days. And for the little squid meat, 0.12-0.20 Mrad appears to be optimal with 10 days of storage, where-as the unirradiated control samples had a storage life of 5 to 6 days.

• 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.

• 한국초전도학회:학술대회논문집
• /
• v.10
• /
• pp.155-159
• /
• 2000

YBCO step-edge dc SQUID magnetometers on sapphire substrates have been fabricated. CeO2 buffer layer and YBCO films were deposited in situ on the low angle (${\sim}$35$^{\circ}$) steps formed on the sapphire substrates. Typical 5-${\mu}$m-wide junction has R$_n$ of 5 ${\omega}$ and I$_c$ of 50 ${\mu}$A with large I$_c$R$_n$ product of 250 ${\mu}$V at 77K. According to applied bias current, depth of voltage modulation was changed and maximum voltage was measured 16 ${\mu}$V. Field noise of do SQUID was measured 100${\sim}$300 fT/${\surd}^{Hz}$ in the 1 $^{kHz}$, and about 1.5 pT/${\surd}^{Hz}$ in the 1/f region. For ac bias reversal method, field noise was decreased in the 1/f region. The QRS peak of magnetocardiogram was measured 50 pT in the magnetically shielded room.

• Journal of the Korean Society of Fisheries and Ocean Technology
• /
• v.34 no.2
• /
• pp.105-116
• /
• 1998

This paper, examines the relationship between water temperatures and fishing conditions of common squid by the squid angling fishery from June to September in 1993-1995. The condition of the common squid fishing largely depended on the fluctuation of water temperature in the coastal area of Gampo. Monthly mean water temperatures during June m September in 1993 and 1994 were relatively higher than those in 1995 in Gampo area. But the values between July and August in 1995 were about 5$^{\circ}C$ lower than those in 1993 and 1995. Coefficients of variation (CV) of water temperature showed the lowest value during July ~ September in 1993, however, the highest value was observed in July and August in 1994. Catch per unit effort (CPUE ; kg/angling) showed a peak with 73.7kg in 1993 when the CV was low. On the other hand, the lowest CPUE of 39.6kg was observed in 1994 when the CV was high. It was concluded that the high stability of water temperatures and the weak strength of cold water have caused the good fishing conditions of common squid.