• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.3
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• pp.433-437
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• 2005

Electron beam irradiation was applied to examine the microbial safety and qualities of sliced dried squid. Sliced dried squid was irradiated at dose of 2, 4, 8, 12, and 16 kGy. Microorganisms contaminated in sliced dried squid were significantly decreased by irradiation. Decimal reduction dose (D/sub 10/ value) of total bacteria count, yeast and mold, coliforms in sliced dried squid were 8.57, 4.60, and 8.10 kGy, respectively. Electron beam irradiation caused negligible changes in Hunter color L, a, and b value. Sensory evaluations of irradiated sliced dried squid showed that there were no significant changes among the samples. These results indicate that electron beam irradiation improves the microbial safety and qualities of sliced dried squid.

• 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 Food Science and Technology
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• v.31 no.2
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• pp.356-360
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• 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
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• v.31 no.3
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• pp.469-474
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• 2002

This study was conducted to investigate the effects of gamma irradiation on the shelf-life extension of semi-dried squid (Todarodes pacificus). Semi-dried squid was stored at 10$^{\circ}C$ after gamma irradiation with doses of 0, 3, 5 and 7 kGy. In microbiological aspects, non-irradiated semi-dried squid was rapidly deteriorated during storage, and molds and yeasts were detected in a selective medium. The total viable cells were reduced with the increase of irradiation dose, and a dose level of 7 kGy was considered optimum and effective dose for the preservation of semi-dried squid. Increase in the content of volatile basic nitrogen was reduced by irradiation treatment depending upon doses. Thiobarbituric acid values were not significantly different in all samples regardless of irradiation. Sensory qualities of irradiated semi-dried squid were acceptable.

• Applied Biological Chemistry
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• v.50 no.2
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• pp.116-120
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• 2007

Seasoned and dried squid slice (SDSS) was prepared with surimi and squid, and investigated on the food component characteristics. The moisture and water activity of the SDSS slightly increased with increasing addition ratio of squid. According to the increase of addition ratio of squid, sensory scores of SDSS decreased in the color, whereas increased in the taste. There was, however, no difference in sensory flavor and texture between SDSS prepared with various ratios of squid. The results of physical properties and sensory evaluation suggested that the desirable addition ratio of squid was more than 70% based on the mix for preparing SDSS. There was no difference in total amino acid content between seasoned and dried slices with, which was prepared by a ratio of squid(70): surimi (30), and without squid. The major amino acids of SDSS were glutamic acid, leucine, lysine and threonine. The calcium and phosphorus contents of SDSS were 85.9 mg/100g and 458.3 mg/100g, respectively. The total free amino acid content and taste value of SDSS were 3,1991mg/100g and 402.00, respectively. The taste values of SDSS suggested that the major taste-active compounds were glutamic acid and aspartic acid.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.4
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• pp.614-619
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• 1997

To examine effects of drying methods on the formation of N-nitrosamine(NA) in squid during its drying. Three different types of dried products, which were made by sun, hot-air and traditional drying of squid after removal of intestines, were utilized. NA was analyzed by a gas chromatography-thermal energy analyzer. The contents of nitrate and nitrite nitrogen in dried products were in the range of 0 to 5.2mg/kg and 0 to 2.7mg/kg, respectively. The contents of TMAO and betain nitrogen in squid during its drying decreased, while those of TMA and DMA nitrogen increased. The contents in dried products were 27.8~29.2mg% and 10.4~12.3mg/kg, respectively. N-Nitrosodimethylamine (NDMA) was only detected in squid during its drying, recovery from raw sample and its dried pro- ducts spiked with 10$\mu\textrm{g}$/kg for NDPA was 81.0~ 100.0%. NDMA in raw samples was found to be below 0.05$\mu\textrm{g}$/kg. The levels of NDMA in squid increased remarkably during its drying and those in dried products were ranged from 2.7 to 42.7$\mu\textrm{g}$/kg. The effects of drying methods in squid were found to be quite different. the levels of NDMA in traditionally dried products were 11~16 and 3~4 times higher than those in sun dried and hot-air dried products, respectively It is believed that high levels of NDMA were detected in traditionally dried products because NDMA was formed from reaction between various amines and nitrogen oxide produced by combustion of briquet during drying of squid.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.45 no.6
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• pp.627-634
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• 2012

Squid Sikhae is traditional salt-fermented food in Korea. We evaluated the standardization of optimal processing conditions for desirable quality-controlled squid Sikhae using analyses of physiochemical properties, microbiological species, and organoleptic tests. Among several squid Sikhae preparation processes, the optimal fermentation temperature sun-dried sea salt concentration, and fermentation period for squid Sikhae of acceptable quality were $10^{\circ}C$, 4%, and 6 days, respectively. Amino-N and volatile basic nitrogen (VBN) contents of the acceptable quality squid Sikhae were 162.51 mg/100 g and 15.25 mg/100 g, respectively.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.6 no.3_4
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• pp.97-100
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• 1973

In the previous work(Kim et al, 1973), the quality of sun-dried Alaska pollack, Theragra chalch-ogramma, was discussed in the aspect of non-enzymatic discoloration as a function of relative humidity during storage at room temperature($20^{\circ}C$). In this paper, sun-dried squid, Ommastrephes steam pacificus was investigated at the same aspect mentioned above. Fresh squid from the whole sale market was dressed, filleted, dried for 48 hours in the open air and finally stored in the humidistat chamber. Lipid oxidation ana development of non-enzymatic browning were tested by the same methods described in the previous paper. The TBA value showed a maximum peak on 30 day storage, hereafter tended to decrease gradually. The rate of browning, however, in water soluble fraction as well as in chloroform-methanol fraction was lower at 0.34 to 0.45 water activity than at any other case, and propagation of lipid oxidation was also diminished at the above level of water activity. From the results, it is recognized that storage at Aw=0.34 to 0.45 provides higher quality stability for sun-dried squid.

• Food Science and Preservation
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• v.18 no.4
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• pp.508-516
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• 2011

The chemical components (e.g., proximate composition, nucleotide-related compounds, and amino-acid content) of raw, dried, and boiled giant squids were investigated. The moisture contents of raw, dried, and boiled giant squids were 75.65, 39.75, and 41.12%, respectively. The boiled giant squid had a higher moisture content than the dried giant squid. The crude protein contents of raw, dried, and boiled giant squids were 20.10, 56.25, and 49.58%, respectively, with that of the dried giant squid higher than that of the boiled giant squid. The crude lipid contents of the raw, dried, and boiled giant squids were 0.15, 0.57, and 1.35%, respectively, with the boiled giant squid having the highest crude lipid content. The crude ash content of raw, dried, and boiled giant squids were 1.68, 4.50, and 6.77%, respectively. IMP content was detected in the dried (1.21 mg/100 g) and boiled(0.25 mg/100 g) giant squids. In the sensory scores, the degree of bitterness, acidity, and aftertaste had lower values in the dried and boiled giant squids than in the raw giant squid. A total of 18 amino acids were detected in the samples, and most of the samples had high contents of glutamic acid, aspartic acid, proline, and arginine and low contents of histidine, tyrosine, and methionine. The free-amino-acid content was related to the taste component. The major free amino acid contained by the samples were hydroxyproline, alanine, arginine.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.6
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• pp.1109-1115
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• 1997

Hydrocarbons were analyzed in irradiated beef, pork, dried and seasoned beef, dried anchovy, dried squid, dried shrimp, and fish paste to determine whether the hydrocarbons can be used as markers for detecting post-irradiation of the imported meat and fish products. The samples were irradiated at 0.5, 1, 3, and 6 kGy. Fat was extracted with hexane, and hydrocarbons were separated from the fat through Florisil column. The hydrocarbons were analyzed with GC. Hydrocarbons 15:0, 16:1, 17:1, 16:2, 17:2, and 16:3 in beef and pork, 17:1, 16:2, and 17:2 in dried and seasoned beef, 16:2 in dried anchovy, 16:1 and 17:1 in dried squid, 16:1, 17:1, and 16:2 in dried shrimp, and 16:1, 16:2, and 16:3 in fish paste were detected in the irradiated samples, but not in the unirradiated, so that the hydrocarbons may be used as makers for detecting post-irradiation of each item.