• 한국수산과학회지
• /
• 제55권4호
• /
• pp.437-442
• /
• 2022

Squid jeotgal is a very popular traditional, salted, and fermented seafood in Korea. Due to the development of a distribution structure, a lot of imported squid jeotgal has recently entered Korea. In this study, we analyzed and compared the microbial contamination levels of domestic and imported squid jeotgal. The total viable bacterial count in domestic and imported jeotgal was 5.20 and 5.38 log CFU/g, respectively. The highest contamination level was 6.94 log CFU/g in one of the imported squid jeotgal samples. Coliforms were not detected in domestic jeotgal but were detected at 50% with 2.21 log CFU/g in imported jeotgal. Escherichia coli and Staphylococcus aureus were not detected (ND: <1 log CFU/g) in both domestic and imported jeotgal. All samples of jeotgal were negative for Bacillus cereus and Clostridium perfringens. The microbial contamination levels determined in the current study may be utilized as primary data to execute microbial risk assessments on domestic and (or) imported jeotgal.

• Journal of Applied Biological Chemistry
• /
• 제60권2호
• /
• pp.133-136
• /
• 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.

• 한국식생활문화학회지
• /
• 제17권4호
• /
• pp.465-472
• /
• 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.

• Korean Journal of Acupuncture
• /
• 제23권4호
• /
• pp.135-145
• /
• 2006

Objectives and Methods : Using the 2-channel DROS SQUID (Korea Research Institute of Standards of Science, 1999), the present study was carried out to record changes elicited in the auditory cortex by acupuncture stimulus on right TE5 (Waiguan) and GB43 (Xiaxi). Needle-retention stimulation of TE5 and GB43 were done for acquiring the brain activities changed by acupuncture. Acupoint TE5 and GB43 is known to be effective for the treatment of ear-related disease, such as deafness and tinnitus, and to be suspected to be related to the auditory cortex. Auditory evoked magnetic fields were recorded hem the left hemisphere of five subjects, in response to contralateral ear stimulation by irregularly spaced 170 msec long 1kHz tone busts (Korea Research Institute of Standards of Science) Results and Conclusions : The result as follows. The latency and amplitude of SQUID MEG responses at the human auditory cortex changed by needle-retention condition on TE5 were 4msec and 9.2 fT, respectively, which were slower and smaller than those of no-acupuncture condition. The latency and amplitude of SQUID MEG responses at the human auditory cortex changed by needle-retention condition on GB43 were 7.2 msec and 1.6 fT, respectively, which were slower and larger than those of no-acupuncture condition. The latency of SQUID MEG responses at the human auditory cortex changed by needle-retention condition on GB43 condition was slower than that of TE5 acupuncture condition.

• Progress in Superconductivity
• /
• 제13권3호
• /
• pp.139-145
• /
• 2012

Electric activity of cardiac muscles generates magnetic fields. Magnetocardiography (or MCG) technology, measuring these magnetic signals, can provide useful information for the diagnosis of heart diseases. It is already about 40 years ago that the first measurement of MCG signals was done by D. Cohen using SQUID (superconducting quantum interference device) sensor inside a magnetically shielded room. In the early period of MCG history, bulky point-contact RF-SQUID was used as the magnetic sensor. Thanks to the development of Nb-based Josephson junction technology in mid 1980s and new design of tightly-coupled DC-SQUID, low-noise SQUID sensors could be developed in late 1980s. In around 1990, several groups developed multi-channel MCG systems and started clinical study. However, it is quite recent years that the true usefulness of MCG was verified in clinical practice, for example, in the diagnosis of coronary artery disease. For the practical MCG system, technical elements of MCG system should be optimized in terms of performance, fabrication cost and operation cost. In this review, development history, technical issue, and future development direction of MCG technology are described.

• 한국식품영양학회지
• /
• 제16권2호
• /
• pp.138-145
• /
• 2003

난백, bpp, gelatin 및 gluten을 농도별로 첨가하였을 때 페루산과 포클랜드산 오징어 모두에서 각각 4%, 5%, 3% 및 4% 첨가구가 가장 높은 jelly강도를 나타내었고, 그 이상의 첨가에서는 큰 변화가 없었다. 이때의 물성 특성 값들을 보면 절곡시험 값은 모두 B를 나타내어 두겹으로 접어 1/2정도만 균열이 생겼으며, 페루산 오징어 연제품의 경우 수분함량은 72.06~73.78%, 보수력은 88.53~91.11%사이였고, 포클랜드산 오징어 연제품의 경우 수분함량은 71.91~72.89%, 보수력은 90.21~93.25%사이였다. 그리고 가장 높은 jelly강도 값을 나타낸 경우는 bpp를 5% 첨가하였을 때이며 이때 페루산과 포클랜드산 오징어 연제품에서 각각 872$\pm$29g.cm와 982$\pm$26g.cm를 나타내었다. Gluten 4% 첨가의 경우 jelly강도의 증가폭에 비하여 탄력성과 깨짐성의 힘이 크게 나타났으며 보수력도 크게 증가되는데 반해 경도의 변화는 크지 않았으며, 이때의 절곡시험 값은 B, 수분함량은 페루산이 73.74%, 포클랜드 산이 72.89%로 나타났다. 이상의 결과에서 오징어를 이용한 연제품제조시 적절한 단백질류 첨가는 제품의 품질 향상에 효과가 있는 것으로 나타났다.

• 대한의용생체공학회:의공학회지
• /
• 제24권3호
• /
• pp.159-165
• /
• 2003

뇌자도 측정을 위해 고감도 superconducting quantum interference device (SQUID) 자력계 및 37채널 뇌자도 측정장치를 제작하고 동작특성을 조사하였다. 자속-전압 변환계수 및 변조전압 진폭이 큰 double relaxation oscillation SQUID (DROS)를 사용함으로서 구동회로를 간단히 하였고 안정한 SQUID 동작을 실현할 수 있었다. DROS 자력계를 설계 및 제작한 결과 자력계의 평균 백색잡음은 약 3 fT/√Hz으로서 우수한 자장감도를 가짐을 확인하였다 머리의 평균곡률을 기반으로 37개의 자력계를 반구형으로 배치시켰으며, 외부잡음을 줄이기 위해 신호채널 외에 11개의 기준채널을 설치하여 소프트웨어 방법으로 합성미분계 및 적응필터링을 형성할 수 있도록 하였다 저잡음 듀아를 제작하여 동작특성을 측정한 결과 듀아 열자기 잡음이 자력계 잡음에 비해 무시할 수 있는 수준이었으며, 듀아의 용량은 30 L, 액체헬륨 증발율은 4 L/d이다. 제작된 시스템을 이용하여 청각유발 신호를 측정하고, 디지털 신호처리 및 전류원 국지화 프로그램을 구성하여 전류원의 위치를 추정함으로서 개발된 시스템을 뇌자도 측정에 활용하였다.

• 한국식품과학회지
• /
• 제31권2호
• /
• pp.356-360
• /
• 1999

프로폴리스 처리가 마른 오징어의 품질에 미치는 영향을 검토하였다. 수분함량 29% 내외의 마른 오징어를 조제하고 0.25% 및 0.5% propolis를 처리하여 저장 중 총균수, TBA가 및 갈변도를 측정하였다. Propolis 처리 오징어는 총균수에서 저장 30일경 $72{\sim}80$마리/g로 대조구 보다 30배 이상 낮게 나타났으며 TBA가의 경우 propolis 처리 오징어는 시판 오징어 보다 $0.1{\sim}0.2$ 정도 적은 값으로 약 $15{\sim}25%$ 낮은 수준을 유지하였다. 한편 propolis 처리 오징어와 시판 오징어의 갈색도는 저장 기간에 따라 큰 차이는 없었으나 propolis 처리구는 대조구에 비해 L값이 높고 a값 및 ${\delta}E$값이 낮게 나타나 propolis 처리구의 갈색도가 시판 오징어에 비해 낮은 것으로 평가되었다. 따라서 프로포리스는 수분함량을 높혀 조직감을 개선한 오징어의 품질을 유지하는데 응용가치가 높은 것으로 평가되었다.

• 한국수산과학회지
• /
• 제48권3호
• /
• pp.329-336
• /
• 2015

We examined the effect of substituting squid meal and macroalgae with soybean meal in a commercial diet on the growth and body composition of juvenile abalone Haliotis discus hannai. We randomly distributed 2310 juvenile abalone into 33 rectangular plastic containers and fed them five experimental diets in triplicate as follows. The control diet (Con) consisted of 12% squid meal, 8% corn gluten and 20% soybean meal as protein source, wherein 10% ${\alpha}$-starch, 20% wheat flour, and 5% dextrin were carbohydrate source. The experimental diets, 50% squid meal (SM50), 50% squid meal and 50% macroalgae (SM50+MA50), and 100% squid meal and 50% macroalgae (SM100+MA50) were substituted with the same respective amounts of soybean meal. The fifth experimental diet consisted of the control diet plus 1% diatom powder (DP). We prepared two domestic (Domestic A and B) and two imported (China and Japan) abalone feeds. Finally, we prepared Undaria and sea tangle. We found that the weight gain of abalone fed the Con, DP, and China and Japan diets was significantly greater than that of abalone fed Undaria and sea tangle. We conclude that the substituting squid meal and macroalgae with soybean meal in abalone feed has limited benefits, but supplementing diets with 1% diatom powder is effective in improving weight gain.

• 한국수산과학회지
• /
• 제26권4호
• /
• pp.312-320
• /
• 1993

저식염 오징어젓갈을 제조하기 위하여 $10^{\circ}C$에서 발효시키면서 관능적, 미생물학적 및 이화학적 품질 변화를 조사하였다. 염도가 $10\%$인 제품의 경우, 발효 20일 째에 관능적으로 가장 우수한 품질을 나타내었으며 $7\%$ 식염제품은 15일 째에 맛과 냄새가 좋았다. 두 제품 모두 이 시점에서 생균수가 $10^8/g$으로 나타났으며 발효 기간에 따라 분리된 균주의 종류는 염농도에 따라 차이가 있었다. 단백질 분해효소 생산균주와 젓갈 고유의 냄새 성분과 산을 생산하는 균주가 함께 젓갈의 품질 형성에 기여하는 것으로 나타났다. pH는 $10\%$ 제품의 경우 35일 째까지 pH 7.0 이하를 유지하였으나, $7\%$ 제품은 25일 째부터 pH 7.0 이상이 되었다. 이러한 경향은 VBN과 Hypoxanthine 생성량 등의 결과와 유사하였다. 오징어 젓갈의 총질소량은 발효 시간이 경과함에 따라 감소하였고 이에 따라 총 유리아미노산은 증가하는 경향을 보였다.