• Journal of the Korean Society of Food Science and Nutrition
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• v.19 no.4
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• pp.305-310
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• 1990

The extracts of dried squid(Sepiella maindron) were prepared with water and 70% ethanol at boiling point and the major nonvolatile organic acids in the extracts were investigated. Eight kinds of nonvolatile organic acid were identified as lactic oxalic succinic malic citric pyroglutamic malonic and ${\beta}-ketoglutaric$ acid. Total amount of nonvolatile organic acid in the extracts prepared with water changed from 205.2mg% to 310.1mg% with extraction time while the extracts prepared with 70% ethanol were 272.4 mg% ~ 347.6 mg% The major compo-nents were in the range of 61.7% ~ 70.9% lactic acid 16.4 ~ 22.6% pyroglutamic acid 5.0 ~ 9.9% succinic acid 4.0 ~ 8.2% citric acid and total amount of nonvolatile organic acids in the extracts increased until 2 hour of extraction regardless of extraction solvent and then decreased slowly.

• Korean Journal of Food Science and Technology
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• v.10 no.4
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• pp.398-403
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• 1978

Squid was dried on the fluidized-bed in the drying chamber filled with solid particles which were also fluidized with hot-air, and effects of the fluidized particles, the squid's height from the grid and the drying temperature on the drying rate and quality of the squid were observed The mechanism of moisture transfer during the falling rate period was also derived. 1. Sodium chloride was found to be the most suitable fluidized particles and at an air velocity of 3.8 m/sec, optimal fluidization state of this particle was obtained. 2. Uniform profiles of temperature were obtained at a point 4 cm above the grid and the location of squid on the fluidized-bed observed to be suitable when it was 4 cm above the grid. 3. At an air velocity of 3.8 m/sec and when the location height of the squid on the fluidized-bed was 4 cm, the optimal temperature for the drying time which is required to reduce the moisture from 80.8% to 18-22% was 8.5 hours. 4. Drying data followed the empirical equation of unsteady state diffusion $log\;(\frac{W-We}{Wc-We})=-m{\theta}$ in the region of the moisture contents measured and the drying constant (m) was calculated as $0.32hr^{-1}$. These results suggested that the migration of moisture during the falling rate period is due to a diffusion type mechanism. 5. The short constant rate period was observed in the early stage and thereafter, drying was controlled by the falling rate period, and the time ratio of the fluidized bed drying to the through circulation drying for reducing the squid's moisture contents to the same level at the same drying temperature was 1 : 1.4 6. Comparisons of fluidized-bed dried squid and sun dried squid in sale showed that there was no significant change in qualities such as external appearance and hydrogen ion concentration of dry product.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.43 no.2
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• pp.169-173
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• 2010

This study evaluated the effects of gamma ray irradiation on the safety of dried seafood products. Dried salted squid, Engraulis japonica, Hizikia fusiformis, Mytilus coruscus, and Porphyra tenera were gamma-irradiated at doses of 0, 1, 3, and 5 kGy. The total bacterial populations were then enumerated on total plate count agar, and bacteria isolated from the samples were identified by 16S rDNA sequencing. In addition, the isolated strains were inoculated in the products to determine $D_{10}$ values. The total bacterial populations in the dried seafood products ranged from 3.40 to 6.59 log CFU/g, and those of yeasts and molds ranged from 2.21 to 4.56 log CFU/g. The sequence analysis identified Staphylococcus sp. as the most common species in the dried seafood products, except for dried P. tenera. The $D_{10}$ values of the contaminating bacteria were lower than 0.7 kGy, except for Deinococcus sp., which had a value of 1.39 kGy. This study demonstrated that gamma irradiation could be used to improve the safety of dried seafood products.

• Korean Journal of Community Nutrition
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• v.7 no.5
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• pp.675-685
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• 2002

A study was performed to develop as a screening tool, the Simple Evaluation Questionnaire for screening Overweight Dietary Patterns in people in their 20's. We used the data from the 20 to 29 year old subjects who participated in the three surveys: the health behavior survey, the dietary habit survey and the food intake survey - as part of the National Health and Nutrition Survey of 1998. The 1,493 adults were classified into two body fatness groups, that of normal (including the underweight) , and the overweight (including the obese) on the basis of their relative body weight (RBW). When comparing general variables between the two groups, significant differences (11 variables) were found in gender, sadness/depression state, stress level, age, number of diseases, age when overweightedness started, maximum body weight, sleep length, presently a smoker, everyday smoking habits, number of alcoholic drinks in the past month, and the number of alcoholic drinks when dunk, as well as snacking frequency and fatty food consumption. There were significant differences between the two groups in the three variables of daily soup/kuk, pan fried fish/meat/poultry and cooked fish paste/ham/dried squid in terms of cooked food intake, and 11 variables of food size, cooked rice, stews, vegetables and kimchi at breakfast, panfried foods and beverage/teas at lunch, cooked rice and stews (liquid) at dinner, cooked fish paste/ham/dried squid at snacks and cooked fishpaste/ham/dried squid at snack between lunch and dinner. In terms of raw food intake, we observed significant differences (8 variables) in daily food intake and grains, grains/vegetables/fishes (shellfish) at breakfast, meat at lunch and milt at snack after dinner. After developing questions with indicators and analyzing the indicators by logistic regression analysis using 34 variables, including these 33, plus eating-out frequency, we chose 10 questions for the simple evaluation of dietary patterns for the overweight category, in order to give each one point each. Among them we assigned an additional point to one question and two points to another question. The average scores of the overweight and normal groups, as shown by the questionnaire developed, were 5.97 $\pm$ 2.36 and 7.36 $\pm$ 2.21, respectively. A score of seven points was selected as the cut-off point. We examined the sensitivity, specificity and positive predictive value of the questionnaire to the results of 49.3%,75.4% and 68.8%, respectively. The total score categorized as an overweight dietary pattern was 30.2%.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.11
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• pp.1837-1842
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• 2013

Photostimulated luminescence (PSL) and thermoluminescence (TL) analyses were conducted for the detection of different gamma-irradiated dried fishes (mussel, squid, beka squid, mitra squid, plaice, and saury) at 0, 1, 5 and 10 kGy. For TL analysis, the contaminating silicate minerals were obtained by density separation or acid hydrolysis treatment. PSL determinations indicated that all the non-irradiated samples showed PSL photon counts/60 s (PCs) lower than 700 PCs (negative), but the irradiated mussel sample at 5 and 10 kGy were only possibility identified showing higher than 5000 PCs (positive). Irrespective of sample kinds and methods of mineral separation, all the non-irradiated samples showed TL glow curves in low-intensity with a maximum peak only after $250^{\circ}C$. However, all the irradiated samples produced TL glow curves in high intensity with a maximum peak particularly in the temperature range of 1$150{\sim}250^{\circ}C$. In conclusion, more distinguishable TL results [glow curve, TL ratio ($TL_1/TL_2$)] were obtained from the marker minerals separated by acid hydrolysis rather than density method.

• Journal of the Korean Society of Food Science and Nutrition
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• v.14 no.1
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• pp.1-12
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• 1985

In an attempt todetermine the optimum heat treatment, the changes in TIS content and in vitro protein digestibility of squid, shrimp, oysterand pollock under various heating conditions were studied. The effect of drying method and cold storage on the in vitro digestibility and TIS content were also studied. Optimal boiling conditions were 1 min, for squid, 0.5min. for oyster(eviscerated), 1 min. for whole oyster, and 5 min. for pollock. Steaming times that yieled products with the highest in vitro digestibility value were: 1 min. at $100^{\circ}C$ for squid, 1 min, at $88^{\circ}C$ for oyster and $1{\sim}2.5min$. at $100^{\circ}C$ for pollock. All of freeze dried samples showed the highest in vitro digestibility value and sundried one were comparble to freeze dried samples except high fat level or noneviscerated samples. Fat content was the nain inhivbitory factor of the seafood enzymic digestion during processing and storage. The multi-enzyme assay, used to predict the quality change of dried seafoods stored in a cold room for long periods of raw seafoods treated with various heating methods, offers many advantages over the convetional methods of determining protein quality.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.17 no.4
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• pp.327-332
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• 1984

This experiment was carried out to investigate the changes of cholesterol contents during the processing of various marine products. For the above purpose, squid, eel, mackerel, baby clam and sea mustard were sun-dried, roasted, salted-dried, boiled-dried and salted, respectively. In raw samples, the highest content of cholesterol was 761 mg/100g in squid, following by eel, baby clam, mackerel and sea mustard in order, and there was no significant relationship between cholesterol and lipid contents. The cholesterol contents of the used samples were decreased during the processing except baby clam. The decreasing ratios of the cholesterol contents during the processing were $66.4\%$ in squid, $43.6\%$ in eel, $41\%$ in mackerel and $58\%$ in sea mustard. While the cholesterol content of baby clam was increased by 1.6 times compared with that of raw sample. Considered from the results, it seems that the changes of cholesterol content during processing depended upon the changes of lipid content in the sample.

• Journal of Food Hygiene and Safety
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• v.22 no.4
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• pp.294-299
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• 2007

Eighty seven strains were isolated from 164 dried marine products(dried squid and dried alaska pollack etc) in Seoul Garak wholesale market. Among 87 isolates, twenty four E. faecalis and 4 E. faecium were identified by API strep kit. Twenty eight strains of E. faecalis, and E. faecium were resistant in streptomycin (95.6%), kanamycin (84.5%), gentamycin (66.7%), cephaloxin (97.8%), ampicillin/sulbactam (88.9%), ticarcillin(66.7%), amikacin (97.8%), sulfonamides (97.8%), ceftriaxone (75.6%), nalidixic acid (100.0%), and cefoxitin (100.0%), and were susceptible in amoxicillin/clavulanic acid(97.8%), chloramphenicol(95.6%), sulfamethoxazole/trimethoprim (97.8%), and tetracycline (71.1%). Also, ten strains of E. faecalis was resistant in $S-K-GM-CF-SAM-TIC-An-S_3-CRO-NA-FOX$ drugs simultaneously. Conclusively, E. faecalis strains from dried marine products were resistant on antibiotic drugs residue.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.18 no.4
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• pp.316-324
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• 1985

Vacuum-packed and seasoned smoked-dried products of red squid, Ommastrephes bartrami, caught in the Northern Pacific Ocean, were prepared and stored at room temperature for 90 days to test their keeping quality. Defrosted squids were eviscerated, skinned, and cut. The mantle meats were flavored with seasoning powders prepared from sugar, sorbitol, salt, monosodium glutamate, or smoke flavor (Smoke-EZ, Alpha Foods Co., Ltd.). After seasoning, the mantle meats were dried at $45^{\circ}C$ for 7 hours, vacuum packed in plastic film bags, and pasteurized in water at $95^{\circ}C$ for 30 minutes. Three kinds of products were prepared : control products (seasoned-dried), solid smoked seasoned-dried and liquid smoked seasoned-dried. The moisture level, water activity, color value (L, a and b value), texture, and viable cell counts of bacteria in these products were determined during storage at room temperature, $5^{\circ}C\;and\;35^{\circ}C$, respectively. The results showed that the products could be preserved at good condition for 90 days though they developed pale brown color during storage. The contents of free amino acids, nucleotides and their related compounds, and the compositions of fatty acids of raw squid and smoked products were analysed. In the amino acids, arginine, taurine, glycine and proline were abundant in raw and smoked products. The contents of hypoxanthine of raw and smoked products were higher than the other nucleotides and their related compounds. In fatty acid compositions of raw and smoked products, the dominant fatty acids were docosahexaenoic acid (22:6), hexadecanoic acid(16:0) and eicosapentaenoic acid (22:5).

• Korean Journal of Fisheries and Aquatic Sciences
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• v.27 no.3
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• pp.247-258
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• 1994

A total of 31 commercial dried marine food products, consisting of 14 fishes, 2 shellfishes and 2 seaweeds species were analyzed for their contents of precusors of N-nitrosamine such as dimethylamine(DMA), trimethylamine(TMA), trimethylamine oxide (TMAO), betaine and nitrate and nitrite nitrogen as factors of N-nitrosamine formation. Carcinogenic N-nitrosamines were extracted by a steam distillation apparatus and were analyzed for their components using a gas chromatography-thermal energy analyzer. N-nitrosodimethylamine(NDMA) was confirmed by a gas chromatography-mass spectrometry. The contents of betaine nitrogen in samples were in the range of $5.2{\sim}373.8mg\%$ and were significantly higher than tertiary amines such as TMA and TMAO. DMA nitrogen in those samples was in the range of trace-31.2ppm and was high, in the dried shark(31.2ppm), alaska pollack($22.9{\sim}24.3ppm$) and octopus($17.9{\sim}18.4ppm$). In dried laver and sea mustard, however, amines were not detected at all. The levels of nitrate nitrogen in the dried marine samples ranged from zero to 16.8ppm and were high in the dried stingray(16.8ppm), alaska pollack(16.3ppm) and squid($2.2{\sim}12.4ppm$), but were less than 1.0 ppm in other samples. The levels of nitrite nitrogen were lower than those of nitrate nitrogen and it was not detected in dried sea cucumber, laver and sea mustard. Twenty eight of 31 samples contained NDMA($range=1.2{\sim}86.0ppb$), which was the only volatile N-nitroso compound found. The NDMA levels of dried stingray($2.8{\sim}86.0ppb$), alaska pollack($8.2{\sim}55.5ppb$), squid($3.3{\sim}53.2ppb$), yellow corvenia($45.9ppb$) and plain dried shrimp($15.4{\sim}17.9ppb$) were high. However, it was not detected in dried sea cucumber, laver and sea mustard. Samples, containing high levels of NDMA, also contained high nitrate and nitrite nitrogen. From above results, it can be concluded that nitrate and nitrite were major factors for the formation of NDMA in dried marine food products.