• Journal of the Korean Applied Science and Technology
• /
• v.20 no.1
• /
• pp.64-71
• /
• 2003

Squid ink was added to the low salt fermented squid by 4% of concentration and ripened at 10$^{\cric}C$ for 6 weeks and at 20$^{\cric}C$ for 28 days. The effect of the squid ink on the non-volatile organic acids of low salt fermented squid were investigated. The results are as follows; The non-volatile organic acid in the salt fermented squid without addition of the squid ink was examined and the result showed that lactic and acetic acids were the major organic acids even if very small amount of citric and oxalic acids were detected. In the squid ink added to the low salt fermented squid, total quantity of non-volatile organic acid in the latter part of the ripening was lower than no treatment groups.

• Journal of the Korean Applied Science and Technology
• /
• v.30 no.3
• /
• pp.488-493
• /
• 2013

This study shows the effect of 4% squid ink on the textural properties of squid during fermentation for 8 weeks at $10^{\circ}C$ or 32 days at $20^{\circ}C$ in 5% salt solution. Although the hardness and chewiness of the squid fermented with squid ink continuously decreased during fermentation, the degree of decrease was smaller than that of squid fermented without squid ink. We can conclude that squid ink inhibited the ripening of the low salt fermented squid.

• Journal of the Korean Applied Science and Technology
• /
• v.28 no.4
• /
• pp.517-525
• /
• 2011

Squid ink was added to the low salt fermented squid by 4% of concentration and ripened at $10^{\circ}C$ for 6 weeks and at $20^{\circ}C$ for 28 days. The effect of the squid ink on the titrable acidity and free amino acids of low salt fermented squid were investigated. The results are as follows; The titrable acidity in the salt fermented squid without addition of the squid ink was continuously decreased except for the salt fermented squid with 9% salt content till the latter stage of the ripening, had larger decreasing range than treatment groups. Seeing the composition of free amino acid, the major amino acids are proline, arginine, glutamic acid. leucine and glycine.

• Proceedings of the KIEE Conference
• /
• 2006.07d
• /
• pp.2149-2150
• /
• 2006

FLL 회로는 측정된 신호를 voltage to current converter를 거쳐 feedbak coil에 인가함으로써 외부 자장을 상쇄하여 SQUID의 동작점을 원점으로 회귀시켜 선형 구간을 유지하도록 하는 역할을 한다. FLL회로의 동자 범위와 특성을 분석하기 위해서는 일반적인 time-delayed feedback 회로와 사용된 OP amp의 slew rate, filter 의 amplitude 및 위상 특성, SQUID의 critical current, pickup coil 및 SQUID의 inductance 등 다양한 파라미터를 고려하여야 한다. 이러한 SQUID 회로의 복합적인 특성을 SQUID 에뮬레이터를 사용함으로써 FLL 회로를 손쉽게 설계할 수 있고, 또한 회로의 최적화도 쉽게 이를 수 있다. 또한 초전도에서 동작하는 SQUID 나 자기 차폐실이 없어도 FLL 회로 등을 개발할 수 있기 때문에 생체자기시스템의 개발 초기 단계에 널리 활용될 수 있다. 따라서 이 논문의 목적은 FLL을 포함한 SQUID 제어 회로를 SQUID 센서와 분리하기 위한 방법을 제안하는 것으로 자기적으로 coupling되어 있는 feedback 회로를 회로적으로 addition을 수행하게 함으로써 SQUID와 분리하여 회로의 동작 및 특성을 측정할 수 있다.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.24 no.2
• /
• pp.261-267
• /
• 1995

Low-salted and fermented squid product, squid jeotkal was prepared with the addition of 10% salt and fermented for 50 day at 1$0^{\circ}C$. During fementation of squid, sensory evaluation and changes of volatile components were examined. Volatile flavor components in raw squid and low-salted squid jeotkal were extracted using a rotary evaporating system. The volatile concentrates were identified by GC and GC-MS. Major volatile components of raw squid were methional and 2-methyl-2-propanol. However, alcohols such as propanol, isoamyl alcohol, methionol and phenylethyl alcohol increased during the period of fermentation. The model reaction using microorganism was carried out, in order to confirm formation mechanism ofvolatile flavor compounds of the squid during fermentation. The main volatile components of Pseudomonas sp. D2 model system were isoamyl alcohol and acetoin. Those of Staphylococcus xylosus model system were isoamyl alcohol and phenylacetaldehyde.

• Food Science and Biotechnology
• /
• v.18 no.6
• /
• pp.1541-1544
• /
• 2009

This study evaluated effects of enzymatic hydrolysates of squid on cholesterol lowering in rats. Thirty male rats were blocked into 3 groups [high cholesterol diet (control), 5% normal squid, and 5% enzymatic hydrolysates of squid] and were raised for 10 weeks. Triglyceride level in enzymatic hydrolysates of squid-fed rats was lower than that in the control. Serum low density lipoprotein-cholesterol level followed in the order of control>normal squid>enzymatic hydrolysates. Serum high density lipoprotein-cholesterol level in enzymatic hydrolysates of squid-fed rats was higher than that in control rats. Liver cholesterol level in enzymatic hydrolysates of squid-fed rats was lower than that in control rats.

• Journal of the Korean Applied Science and Technology
• /
• v.30 no.2
• /
• pp.348-355
• /
• 2013

Squid ink was added to the salt fermented squid by 2% or 4% of concentration and ripened at $10^{\circ}C$ for 8 weeks and at $20^{\circ}C$ for 32days. The effects of the squid ink on the amino nitrogen and muscle protein of salt fermented squid were investigated. The results are as follows; As the salt concentration was decreased and the fermentation temperature raised, amino nitrogen in the salt fermented squid without addition of the squid ink was significantly increased to the latter stage of the ripening and hence fermentations were enhanced. From the change of the protein in the squid muscle in the experiments, dissolution of the myosin heavy chain took place conspicuously in the early stage of the ripening while actin was rarely changed which resulted in the strong resistance to protease. The amino nitrogen content in the salt fermented squid addition of the squid ink has increased to the latter part of the ripening but the range was smaller than no treatment groups. The protein in squid muscle, especially the myosin heavy chain was remarkably dissolved in the middle of the ripening whereas the squid ink added groups of high salt concentration and low temperature showed the tendency of slow proteolysis.

• Progress in Superconductivity
• /
• v.3 no.1
• /
• pp.78-82
• /
• 2001

The spatial resolution of $high-T_{c}$ scanning SQUID microscope is limited by the washer size of SQUID and the gap distance between SQUID sensor and the sample. In this work, we tried to improve the spatial resolution of scanning SQUID microscope by reducing the size of SQUID sensor fabricated with $YBa_2$$Cu_3$$O_{7}$ thin film. Outer dimensions of the SQUiDs we tested are 24 $\mu\textrm{m}$ $\times$ $ 28\mu\textrm{m}$, $12 \mu\textrm{m}$ $\times$ $16\mu\textrm{m}$, $12\mu\textrm{m}$ x $12\mu\textrm{m}$, $10 \mu\textrm{m}$ $\times$ $10 \mu\textrm{m}$ each. To operate them in the flux-locked loop scheme, we used a direct-coupled electronics instead of using conventional electronics involving a modulation scheme. Since the direct-coupled feedback scheme does not require modulation current adjustment that poses as a practical difficulty in the SQUID operation in modulation-scheme, the direct feedback operation is rather simpler than the conventional modulation method. The resulting noise features were dominated by the noise of preamp in FLL electronics except that of the largest SQUID. The noise levels of SQUIDs are expected below 1$\times$$10^{-5}$ $\Phi_{0}$H $z^{1}$2/ (at 300 Hz), that is a typical noise level for SQUID made of $YBa_2$C $u_3$$O_{7}$ thin film. The data acquisition and motion-controlling parts were also improved, resulting in faster data acquisition rate and less vibration of the system.m.

• Journal of the Korean Society of Fisheries and Ocean Technology
• /
• v.30 no.3
• /
• pp.150-160
• /
• 1994

Drift gillnet fishery for neon flying squid in the North pacific was one of the major pelagic fisheries of Korea until 1992, its annual catch was 79, 000M/T as average during 1988-1992, but moratoriumed since 1993 according to the decision of UN. Therefore, for the developing of the new fishing gear for the squid, the seven types of rip hook by automatic squid jigging machine were experimented by the korean research vessel Pusan 851 (G/T 1.126, 2.600 PS) in the North Pacific (38 $^{\circ}$30'-43 $^{\circ}$N, 152 $^{\circ}$E-178 $^{\circ}$W) from July 6. 1993 to August 31. 1993. The investigation on catch rate, dropout rate, and catch condition of the rip hooks related to the fishing lamp power for aggregating the squid were carried out during the period. The results obtained are as follows: The composition of catch by automatic squid jigging machine was 83.9% for neon flying squid. 15.5% for boreopacific gonate squid. 0.6% for boreal clubhook squid, and 0.01% for luminous flying squid. The catch rate of neon flying squid was 94.6% in 13.6-18.3$^{\circ}C$ of surface water temperature and 5.4% in others. The higher catch rate of neon flying squid was made in the range 13.6-18.3$^{\circ}C$ of temperature at the surface and about 1$0^{\circ}C$ of temperature at the 100m layer. The CPUE of neon flying squid in the 13.6-18.3$^{\circ}C$ of surface water temperature was ranged 0.8-11.8kg (8.7kg as average). The mantle length and body weight of neon flying squid caught in the experiment were ranged 18.3-51.3 cm, 140-3, 980g and mean mantle length and mean body weight were 29.4cm, 972g respectively. The catch rate of neon flying squid was the highest at dawn with a value of 25.0% of the total catch. The body weight of neon flying squid caught by the D type hooks was 1.7 times more than that of the A type hooks. The dropout rate of neon flying squid caught by the seven types hooks was 7.9-57.5% (19.0% as average), and dropout rate of the D type hooks was 7.9% with 2.7 times decrease than that of the A type hooks. The catch efficiency of small sized neon flying squid in case of using on-off switch method on fishing lamp in 15 minutes intervals was 2.6 times higher than that of the on-switch method with same fishing lamp power.

• Journal of Fisheries and Marine Sciences Education
• /
• v.9 no.1
• /
• pp.71-82
• /
• 1997

The squid fishery from the East China Sea has increased in importance in recent years, for management of resources were carried out selection experments using diamond and square mesh cod-end with enclosing small mesh cover net by trouser net method during 1991-1994 year. Mesh selection studies on Short-finned squid and Long-finned squid divided from catches by trial experiments. The results that square mesh cod-end retained proportionally fewer small and undersized Short-finned squid and Long-finned squid, square mesh cod-end were greater selection factor and 50% selection length than diamond mesh cod-end.