• 셀메드
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• 제9권4호
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• pp.7.1-7.4
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• 2019

A cuttlefish bone is not a bone, but the internal shell of the Cuttlefish/ sepia officinalis, a small, squid-like cephalopod of phylum molusca, an animals of the order Sepiida. Cuttlefish bone comprises up to 90 percent of its content of calcium carbonate with the abundance of different bioinorganic elements such as magnesium, strontium, iron, even trace amounts of copper, zinc, aragonite and ${\beta}$-chitin which makes it extremely valuable and worthwhile to be used for biomedical research. Unani system of medicine has been using cuttlefish bone under the name of 'kafe dariya' for the treatment various disorders and ailments since centuries. Unani scholars were well aware of the valuable medical and cosmetologically aspect of cuttlefish bone. However, the drug has been forgotten for its beneficial effect and went deep away from the scientific researches. The purpose of the present review is to highlight and revive the data on cuttlefish and cuttlefish bone for its morphology, composition, types, pharmacological actions, temperament, therapeutic dosage, contraindications, correctives, alternatives and therapeutic uses with special reference of Unani medicine to attain its the beneficial features in biomedical sciences.

• Fisheries and Aquatic Sciences
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• 제19권2호
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• pp.8.1-8.11
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• 2016

To quantitatively estimate the influence of cuttlebone on the target strength (TS) of golden cuttlefish, the cuttlebone was carefully extracted from 19 live cuttlefish caught using traps in the inshore waters around Geojedo, Korea, in early May 2010 and the TS was measured using split-beam echosounders (Simrad ES60 and EY500). The TS-length relationships for the cuttlefish (before the extraction of cuttlebone, Fish Aquat Sci. 17:361-7, 2014) and the corresponding cuttlebone were compared. The cuttlebone length ($L_b$) ranged from 151 to 195 mm (mean $L_b$ = 168.3 mm) and the mass ($W_b$) ranged from 29.3 to 53.2 g (mean $W_b$ = 38.8 g). The mean TS values at 70 and 120 kHz were -33.60 dB (std = 1.12 dB) and -32.24 dB (std = 1.87 dB), respectively. The mean TS values of cuttlebone were 0.19 dB and 0.04 dB lower than those of cuttlefish at 70 and 120 kHz, respectively. For 70 and 120 kHz combined, the mean TS value of cuttlebone was -32.87 dB, 0.11 dB lower than that of cuttlefish (-32.76 dB). On the other hand, the mean TS value of cuttlebone predicted by the regression ($TS_b$ = 24.86 $log_{10}$ $L_b$ - 4.86 $log_{10}$ ${\lambda}$ - 22.58, $r^2$ = 0.85, N = 38, P < 0.01) was -33.10 dB, 0.04 dB lower than that of cuttlefish predicted by the regression ($TS_c$ = 24.62 $log_{10}$ $L_c$ - 4.62 $log_{10}$ ${\lambda}$ - 22.64, $r^2$ = 0.85, N = 38, P < 0.01). That is, the contribution of cuttlebone to the cuttlefish TS determined by the measured results was slightly greater than that by the predicted results. These results suggest that cuttlebone is responsible for the TS of cuttlefish, and the contribution is estimated to be at least 99 % of the total echo strength.

• 한국식품영양학회지
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• 제20권3호
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• pp.311-316
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• 2007

This study was performed to develop a functional yellow layer cake with added cuttlefish ink, by evaluating its physiochemical properties and sensory qualities. Viscosity tended to increase, and height decrease, with the addition of cuttlefish ink. The sensory evaluation revealed the addition of cuttlefish ink in the cake. Specifically, at the 0.3% level color, flavor, and gumminess were enhanced. The brightness(L) of the crumb was highest in the in the control group, at 72.76, and decreased with increasing amounts of cuttlefish ink. The crust of the yellow layer cake was highest in the control group. Furthermore, redness(a) of the crumb was lowest in the control group. but for the crust, it was highest in the control group at crust. Yellowness(b) decreased with increasing amounts of cuttlefish ink for both the crumb and crust. The hardness, cohesiveness, gumminess, and chewiness of the yellow layer cake was highest in the control group.

• 동아시아식생활학회지
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• 제16권6호
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• pp.707-716
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• 2006

To make tofu (soybean curd) with cuttlefish int the cuttlefish ink diluted 20-fold was added to soymilk in the ratio of 0%, 1%, 3%, 5%, 7% and 9% there is no respective comparison here respectively and the prepared cuttlefish inky tofu samples were stored for 15 days at $4^{\circ}C$. After storage, the tofu samples were tested for yield, pH, acidity, bacterial growth, sensory evaluations and physical properties. The yields of 7%(I7) and especially 9%(I9) cuttlefish ink tofu were higher than that of the control tofu(I0). The pH was decreased, but the acidity was increased with increasing storage period. The microorganism count of I9 was the lowest during the storage period. The turbidity gradually increased until 9 days of storage and rapidly increased at 12 days of storage. In the measurement of inky tofu color, the L and b values were decreased during the storage period. In the texture analysis, the hardness, gumminess and brittleness of inky tofu were increased until 12 days of storage but then decreased. Chewiness was decreased with increasing storage period. Springiness of Il and I3 was higher than that of I0. In sensory evaluation, color was increased with increasing cuttlefish inky concentration. Sleekness of I3 was the highest. Hardness and chewiness of inky Il and I3 were the highest. Springiness, cohesiveness and softness were the highest in I3. In overall acceptability, I3 gained the highest score.

• 대한화학회지
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• 제4권1호
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• pp.85-87
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• 1957

We have studied on the effect of hydrochloric acid on the hydrolysis of dried cuttlefish, sardine, shrimp, sea mussel and undaria taking various concentration of acid, heating at various periods at constant temperatures and under atmospheric pressure following results were obtained. 1. The addition of HCl increases hydrolysis ratio of marine products rapidly, having maximum point of its ratio at 30% of dried cuttlefish and shrimp, at 25% of sea mussel and undaria, at 15% of sardine. 2. Hydrolysis ratios of cuttlefish and shirmp, sea mussel and undaria, and sardine reach maximum values at 30% of HCl, 25% of HCl and 15% of HCl, respectively.

• 한국식품조리과학회지
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• 제8권2호
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• pp.147-154
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• 1992

This study was carried out to investigate the rancidity of deep frying foods (cuttlefish and swetpotato) in Incheon city. The samples were collected from 3 snack corners in market, and at 10, 14 and 18 o'clock. The Acid Value, Peroxide Value and TBA value of the fried products were determined and Sensory Evaluation was also performed. The results are as follows: 1. The range of Acid Value was 0.73~1.91 on cuttlefish and 0.33~1.03 on sweetpotato. There was no significant difference in all samples by times and places. 2. The range of Peroxide Value was 3.26~8.23 on cuttlefish and 3.45~11.63 on sweetptato. There was no significant difference in all samples by times and places. 3. the range of TBA Value was 50.03~132.27 on cuttlefish and 30.63~112.83 on sweetpotato. The TBA Value of the products in department store at 18 o'clock more less than mat at 10 o'clock. 4. The Acid Value and TBA Value of sweetpotato was more less than those of cuttlefish. 5. In sensory evaluation, mere was no significant difference by times but significant difference by places on all items. 1) In greasy taste, the first one among cuttlefish products was mat of department store and last one was market product which was much more greasy taste. Among sweetpotato products, the products of department store and near-college were more less greasy man market product. 2) In flavor and overall quality, the product of department store was better than near-college and market products on all samples, 3) In color, the products of department store and near-college were more light man market products on all samples. 4) There was correlation between color and flavor, and overall quality flavor. The flavor and color of products have the effect on the overall quality of products.

• 한국식품영양과학회지
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• 제39권3호
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• pp.474-479
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• 2010

오징어의 섭취 시 혈액 내 지질 대사에 미치는 영향을 알아보기 위해 오징어 급여를 통한 실험쥐의 당 농도, 지질성분 분석과 면역 항체변화를 관찰하였다. 각각의 식이를 급여후 혈청 중의 total cholesterol 함량의 경우 대조군은 78.9 mg/dL를 나타낸 반면 건조오징어 급여군은 81.3 mg/dL, 가공오징어 급여군은 88.1 mg/dL로서 시료 투여군이 대조군과 비교하여 소폭 증가를 나타내었다. 실험식이가 종료된 후 실험쥐의 혈청 중 HDL-cholesterol 함량은 대조군이 58.1 mg/dL, 건조오징어 급여군이 71.6 mg/dL, 가공오징어 급여군이 63.1 mg/dL으로 각각 나타났다. 혈청 중 triglyceride 함량의 경우 오징어 건조오징어 급여군이 221.8 mg/dL로 196.6 mg/dL를 나타낸 대조군에 비해 다소 증가한 반면 가공오징어 급여군은 158.3 mg/dL로 감소하였다. 혈액 내 glucose 농도는 대조군 95.4 mg/dL과 비교했을 때 건조오징어 급여군과 가공오징어 급여군이 각각 77.7 mg/dL, 90.3 mg/dL로 측정되었다. 오징어 섭취에 의한 항체 생성능을 알아보기 위한 IgG 수치는 대조군 25.4 ng/mL과 비교했을 때 가공오징어 급여군에서 48.1 ng/mL로써 증가하였다. 실험결과 건조오징어가 가공오징어에 비해 총 콜레스테롤의 함량이 적은 것으로 나타난 반면, HDL-cholesterol 및 triglyceride의 함량은 큰 폭으로 증가된 것을 확인하였다. 또한 glucose 및 항체 생성능의 수치는 가공오징어 급여군에서 높게 나타났다. 따라서 가공오징어가 건조오징어와 비교했을 때 상대적으로 체내 면역체계에 긍정적인 영향을 줄 수 있을 것으로 생각된다. 하지만 건조오징어가 가공 과정을 거치면서 혈액 내 지질의 농도가 높아지는 결과를 도출함에 따라, 오징어 가공에서 타우린, DHA, EPA의 조성과 지질조성에 변화를 주어야 함을 확인했다. 따라서 오징어 가공의 효과적인 공정에 대한 연구가 종래 오징어가 가지고 있는 문제점을 해결할 수 있을 것으로 사료된다.

• Fisheries and Aquatic Sciences
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• 제15권3호
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• pp.197-202
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• 2012

This study examined and compared the exopeptidase and endoprotease activities of the hepatopancreas (HP) of cuttlefish, squid, and octopus species. The protein concentration in crude extract (CE) from octopus HP was 3,940 mg/100 g, lower than those in CEs from squid HP (4,157 mg/100 g) and cuttlefish HP (5,940 mg/100 g). With azocasein of pH 6 as a substrate, the total activity in HP CE of octopus was 31,000 U, lower than the values for cuttlefish (57,000 U) and squid (69,000 U). Regardless of sample type, the total activities of the CEs with azocasein as the substrate were higher at pH 6 (31,000-69,000 U) than at pH 9 (19,000-34,000 U). With L-leucine-p-nitroanilide (LeuPNA) of pH 6 as the substrate, the total activity of the HP CE from octopus was 138,000 U, higher than values from both cuttlefish HP (72,000 U) and squid HP (63,000 U). Regardless of sample type, the total activities of the CEs with LeuPNA as the substrate were higher at pH 6 (63,000-138,000 U) than at pH 9 (41,000-122,000 U). With LeuPNA as the substrate, the total activities of the CEs from octopus HP and cuttlefish HP were higher at pH 6 than at pH 9. However, there was no difference in total activity between pH 6 and 9 for squid HP CE with LeuPNA as the substrate. These results suggest that the octopus HP is superior to the cuttlefish HP and squid HP as a potential resource for extracting exopeptidases. Exopeptidases from octopus HP have potential industrial applications and their use might aid in reducing pollution related to the octopus industry.

• 한국수산과학회지
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• 제15권3호
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• pp.207-210
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• 1982

갑오징어 우리나라에서 비교적 맏이 어획되어 대부분 천연건조에 의해 가공되고 있다. 갑오징어의 고정층 건조를 실시하여 건조 속도 및 Shirai식에 의한 건조 속도 상수 (k) 를 구하고, Arrhenius' plot에 의해 온도 의존성을 관찰하여 다음과 같은 결론을 얻었다. 1. 갑오징어의 수분 함량을 $40\%$이하로 낮추는데 본 실험의 경구 4시간이내가 소요되어 고정층 건조방법이 배등의 열풍건조법보다 효과적인 방법으로 판단된다. 2. 시료의 세분화, 껍질 제거, 열풍의 온도 상승 및 방향 조정 등으로 건조시간을 2시간으로 단축할 수 있었다. 3. 본 실험의 결과는 Shirai식과 Arrhenius' law에 잘 적용되었다.

• 한국수산과학회지
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• 제52권6호
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• pp.709-718
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• 2019

Cephalopods, such as the Japanese flying squid Todarodes pacificus and golden cuttlefish Sepia esculenta, are an important food source for all toothed whales, particularly bottlenose dolphins in costal and offshore waters around the Korean Peninsula. A controlled laboratory experiment was conducted to investigate the broadband acoustic backscattering from live individuals of these two cephalopod species using linear chirp signals (100-200 kHz). The backscattered echo signal was measured at about 1° intervals from -45° (head down) to +45° (head up) in the dorsal plane. The species-specific, frequency-dependent scattering characteristics were investigated by comparing the relationship between the wavelength-normalized backscattering cross-section (σ/λ²) and the wavelength-normalized fish length L/λ for each species. The estimated σ/λ² value for Japanese flying squid was 9.51 at an L/λ range of 12.79-30.27 (mean, 21.26). This was approximately 7% of the σ/λ² value (136.1) for golden cuttlefish at an L/λ range of 9.07-25.49 (mean, 15.77).