• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.5
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• pp.1051-1057
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• 1999

The effects of gamma irradiation on taste compounds of low salted and fermented squid were investig ated. Salted and fermented squid products were prepared with salt concentrations of 5%, 10%, and 20% and was fermented at 15oC and 25oC after gamma irradiation with a dosage of 2.5~10 kGy. Amino nitrogen (AN), volatile basic nitrogen(VBN), trimethylamine(TMA), and hypoxanthine(Hx) contents were examined during the fermentation periods. Results showed that gamma irradiation had no effect on the initial con tents of AN, VBN, TMA, and Hx compared with non irradiated salted and fermented squid. During the fermentation periods, these contents rapidly increased in accordance with the decrease in NaCl concen tration and irradiation dose, and the increase in fermentation temperature. Specifically, the taste compounds of salted and fermented squid prepared with a NaCl concentration of 10% and an irradiation dose of 10 kGy maintained the appropriate level for the fermentation period at 15oC.

• Fisheries and Aquatic Sciences
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• v.16 no.2
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• pp.71-78
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• 2013

Subcritical water hydrolysis was carried out in a batch reactor to produce valuable materials, such as low-molecular weight (MW) peptides and essential amino acids with antioxidant properties, from heat-dried squid viscera. Hydrolysis of squid viscera was performed at 160 to $280^{\circ}C$ for 3 min. The yield was increased by increasing the temperature and pressure, while the protein content of squid viscera hydrolysate decreased with increasing temperature. Low-MW peptides were detected in all hydrolysates by sodium dodecyl sulfate polyacrylamide gel electrophoresis. The highest yields of free and structural amino acids in heat-dried squid viscera hydrolysate were at $160^{\circ}C$ and were $411.95{\pm}1.15$ and $346.62{\pm}1.25$ mg/100 g, respectively. All essential amino acids were detected in viscera hydrolysates; leucine was the most abundant. Antioxidant activities of hydrolysates were highest at $220^{\circ}C$. Greater than $98{\pm}0.26%$ of the ABTS antioxidant activity was retained in hydrolysates after long-term heat treatment.

• Journal of the Korean Society of Food Culture
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• v.17 no.4
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• pp.465-472
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• 2002

The effect of cooking(boiling, steaming and baking) and drying on the cholesterol content and formation of oxidized cholesterols and acid value in squid(Japanese flying squid, Todarodes pacificus) was studied. Cholesterol content of live squid meat varied with the portion sampled. The data from spectophotometric assay ranged from 263.2 mg/100g(mantle) to 315.8 mg/100g(tentacle). The cholesterol levels found for squid samples analyzed by gas chromatography(GC) were lower by 7% of total cholesterol for live squid meat and 24% for processed meat than those results by spectrophotometric assay. Cooking resulted some decrease in the initial total cholesterol content of raw meat from 10%(boiling for 5 min.) to 25%(steaming for 5 min.). 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 brought about no significant difference in samples stored for 6 weeks at $4^{\circ}C\;and\;20^{\circ}C$. 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-hydroxycholesterol in cooked samples. Sun dried meat stored at $4^{\circ}C\;and\;20^{\circ}C$ for 6 weeks had the three kinds of oxidized cholesterols such as 22-hydroxycholesterol, cholesta-3,5-dien-7-one and cholestane-triol. For the boiled and steamed squids, 10% higher acid value and 5% higher acid value respectively were observed but oven cooked samples resulted in a 50% higher acid value than raw samples. Squids had a 45% higher acid value than raw one during sundrying and presrevation at $20^{\circ}C$ but there was not a severe difference of acid value between $4^{\circ}C\;and\;20^{\circ}C$ stored samples.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.47 no.3
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• pp.183-193
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• 2011

This study made a comparative analysis of behavioral reaction of squid to red (624nm), green (524nm), blue (460nm) & white LED light, its arrival time for the shadow section by making the shadow section in the central section of a water tank just like the bottom part of a squid jigging vessel, and on-site catching efficiency of LED fishing lamp with control fishing vessel. The color LED light showing the highest squidgathering rate as against the shadow section was found to be blue LED light with 39.3% rate under the dark (0.05lx) condition. Under the brighter condition than 0.05lx, white LED light was found to have the highest gathering rate of 41.5%. In addition, it was found that squid gathering rate was high at the shadow section which showed 6.3-fold brightness difference between the shadow section and bright section. As for the arrival time for the shadow section, blue LED light was found to be the fastest in attracting squids in 192.7 seconds under the dark condition while the red LED light was the fastest in luring squids in 164.6 seconds under the bright condition. The ratio of the squid-jigging operation and sailing in fuel consumption of the fishing vessel loaded with LED fishing lamp is about 7 to 1, showing most of the fuel is consumed more in sailing than in squid-jigging operation. As for a catch of squid, the control vessel loaded with MH (Metal Halide) fishing lamp had more catch of 600-7,080 squids than the vessel loaded with LED fishing lamp having a catch of 260-1,700 squids. In addition, even in the comparison of a catch per automatic jigging machine, the catch of the vessel loaded with MH fishing lamp excelled that of the vessel loaded with LED fishing lamp in 6 operations of squid jigging out of 9 operations. The ratio of hand-jigging and automatic jigging machine (one line) in the LED fishing lamp vessel was 1:1.1 excepting the case of having a catch only using an automatic jigging machine, showing almost the same with each other in catches, while in case of a MH fishing lamp vessel, its ratio against hand-jigging was 1 to 5.8, showing hand-jigging excelled in catches.

• Progress in Superconductivity
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• v.9 no.1
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• pp.23-28
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• 2007

In order to have a superconductive connection between the wire-wound pickup coil and input coil, typically Nb terminal blocks with screw holes are used. Since this connection structure occupies large volume, large stray pickup area can be generated which can pickup external noise fields. Thus, SQUID and connection block are shielded inside a superconducting tube, and this SQUID module is located at some distance from the distal coil of the gradiometer to minimize the distortion or imbalance of uniform background field due to the superconducting module. To operate this conventional SQUID module, we need a higher liquid He level, resulting in shorter refill interval. To make the fabrication of gradiometers simpler and refill interval longer, we developed a novel method of connecting the pickup coil into the input coil. Gradiometer coil wound of 0.125-mm diameter NbTi wires were glued close to the input coil pads of SQUID. The superconductive connection was made using an ultrasonic bonding of annealed 0.025-mm diameter Nb wires, bonded directly on the surface of NbTi wires where insulation layer was stripped out. The reliability of the superconductive bonding was good enough to sustain several thermal cycling. The stray pickup area due to this connection structure is about $0.1\;mm^2$, much smaller than the typical stray pickup area using the conventional screw block method. By using this compact connection structure, the position of the SQUID sensor is only about 20-30 mm from the distal coil of the gradiometer. Based on this compact module, we fabricated a magnetocardiography system having 61 first-order axial gradiometers, and measured MCG signals. The gradiometers have a coil diameter of 20 mm, and the baseline is 70 mm. The 61 axial gradiometer bobbins were distributed in a hexagonal lattice structure with a sensor interval of 26 mm, measuring $dB_z/dz$ component of magnetocardiography signals.

• Progress in Superconductivity
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• v.11 no.1
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• pp.78-82
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• 2009

We have fabricated a helmet type magnetoencephalogrphy(MEG) with a $1^{st}$ order gradiometer in vacuum to improve the signal-to-noise ratio(SNR) and the boil-off rate of liquid helium(LHe). The axial type first-order gradiometer was fabricated with a double relaxation oscillation SQUID(DROS) sensor which was directly connected with a pickup coil. The neck space of LHe dewar was made to be smaller than that of a conventional dewar, but the LHe boil-off ratio appeared to increase. To reduce the temperature of low Tc SQUID sensor and pickup coil to 9 K, a metal shield made of, such as copper, brass or aluminum, have been usually used for thermal transmission. But the metal shield exhibited high thermal noise and eddy current fluctuation. We quantified the thermal noise and the eddy current fluctuation of metal. In this experiment, we used the bobbin which was made of an alumina to wind Nb superconductive wire for pickup coil and the average noise of coil-in-vacuum type MEG system was $3.5fT/Hz^{1/2}$. Finally, we measured the auditory evoked signal to prove the reliability of coil-in-vacuum type MEG system.

• Progress in Superconductivity
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• v.11 no.1
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• pp.36-41
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• 2009

Superconducting quantum phenomena are getting attention from the field of metrology area. Following its first successful application of Josephson effect to voltage standard, piconewton force standard was suggested as a candidate for the next application of superconducting quantum effects in metrology. It is predicted that a micron-sized superconducting Nb ring in a strong magnetic field gradient generates a quantized force of the order of sub-piconewtons. In this work, we studied the design and fabrication of Nb superconducting quantum interference device (SQUID) on an ultra-thin silicon cantilever. The Nb SQUID and electrodes were structured on a silicon-on-insulator (SOI) wafer by dc magnetron sputtering and lift-off lithography. Using the resulting SOI wafer, we fabricated V-shaped and parallel-beam cantilevers, each with a $30-{\mu}m$-wide paddle; the length, width, and thickness of each cantilever arm were typically $440{\mu}m,\;4.5{\mu}m$, and $0.34{\mu}m$, respectively. However, the cantilevers underwent bending, a technical difficulty commonly encountered during the fabrication of electrical circuits on ultra-soft mechanical substrates. In order to circumvent this difficulty, we controlled the Ar pressure during Nb sputtering to minimize the intrinsic stress in the Nb film and studied the effect of residual stress on the resultant device.

• 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 the Korean Society of Fisheries and Ocean Technology
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• v.49 no.3
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• pp.208-217
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• 2013

Decoys for automatic jigging machines, the body part of a squid hook, have been developed in small and existing sizes in consideration of squid food, color blindness, and retinomotor responses and in utilization of pearl pigment, PP of high transparency, and combined mixture. In comparison of the developed silver-white decoy and existing decoys, the optical characteristics were examined, and the fishing performance of small size silver-white squid hooks was assessed in application of 4 fishing boats with the squid automatic jigging machine and metal halide fishing lamp in July, 2012. The luminances of the three squid hook colors-green, dark green and silver-white-increased as the intensity of illumination increased. Among these, the increase of silver-white was particularly distinguished. As to the average contrast of squid hooks, that of silver-white was 10.33, which was the highest, and then green 1.86 and dark green -0.10 in the order. As to the fishing performance of the silver-white hook, that of the 202 Geumyeong-ho and 101Yongjin-ho which caught squids were similar to that of the existing green hook and was relatively low in the case of the Dongbu-ho. However, that of the Haengbok-ho which caught relatively small squids whose average length was 19.9cm and installed silver-white hook in all automatic jigging machines was significantly excellent. In order to enhance the fishing performance of small size silver-white hooks, therefore, it would be effective to install in every automatic jigging machines of fishing boat and to start fishing before July by which small squids are caught.

• Journal of Applied Biological Chemistry
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• v.60 no.2
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• pp.133-136
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• 2017

Fermentation plays a vital role in the nutritional enrichment of food. Korea has a long tradition of adding fermented food to the daily diet and jeotgal is one of the common fermented and salted foods in Korean cuisine. In our study, we added soymilk as an additive to squid jeotgal to improve its functionality. We mixed different concentrations of soymilk (2, 5, and 10 mg/g) with squid jeotgal samples, fermented them for one week, and then tested their antioxidant and anticancer activities to compare with those of squid jeotgal samples without soymilk additive. To investigate the anticancer characteristics, glutathione-S-transferase (GST)-pi enzyme assay was used. To test the antioxidant activities, various assays were performed, including 2,2-diphenyl-1-picryl hydrazyl free radical scavenging activity, 2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium saltradical cation scavenging assay, and reducing power assay. Samples fermented with a small amount of soymilk showed excellent anticancer activity. The addition of only 2 mg/g of soymilk to squid jeotgal inhibited the activity of GST-pi by almost 50% when compared with the sample with no addition. Moreover, no undesirable bitterness or astringency was noticed. Our results could help to improve the current food status of squid jeotgal and it could be used to reduce the risk of chronic disease along with its basic nutritional function.