오징어 먹물두부의 응고제 종류에 따른 품질 특성을 살펴본 결과는 다음과 같다. 먹물두부의 수율을 GDL 먹물두부가 가장 높았으며, MgCl2, CaCl2 먹물두부가 낮은 수율을 나타내었다(p〈0.001). 그러나 두부 순물의 양은 두부 수율고 반대였다. 먹물두부의 pH는 MgCl2 두부가 가장 높았고, CaCl2 두부가 pH가 가장 낮았다(p〈0.001). 먹물 두부 순물의 pH도 두부의 pH와 같은 결과였다(p0.001). 먹물두부의 산도는 CaCl2 두부가 가장 높았고, 글루콘산 칼슘 먹물두부의 산도가 가장 낮아 유의적인 차이가 있었다(p〈0.001). 먹물두부 순물의 탁도는 CaSO4, 글루콘산 칼슘, CaCl2 먹물두부 순으로 높았고, GDL 두부의 탁도가 가장 낮았다(p〈0.001). 수분함량 측정 결과 MgCl2 두부의 수분이 가장 많았고, CaCl2 두부의 수분이 가장 작게 나타났다(p〈0.001). SEM을 이용한 미세구조 관찰에서 GDL 두부와 글루콘산 칼슘 두부의 망상구조가 다른 응고제를 사용한 두부보다 크기가 작고 균일했다. 먹물두부의 관능검사 결과 외관의 기호도, 맛의 기호도에서 GDL 먹물두보가 가장 높은 점수를 얻었으며, 질감의 기호도 역시 GDL 먹물두부가 가장 높았다. 전반적인 기호도는 GDL, 글루콘산 칼슘 먹물 두부 순으로 높게 나타나 수용도가 높았다. 먹물두부의 색도 측정 결과 명도 L값과 적색도 a값은 GDL 먹물두부가 가장 높았고, 황색도 b값은 CaCl2 두부가 가장 높았다(p〈0.001). 먹물 두부의 texture 측정에서 견고성, 껌성, 파쇄성은 글루콘산 칼슘 두부가 가장 높았다. GDL 두부는 견고성은 가장 낮았으나, 응집성은 가장 높게 나타났다. 이화학적 평가간의 상관관계 결과 두부 순물의 pH가 높을수록 산도는 높아지고, 탁도는 낮아졌다. 산도는 탁도, 수분함량과 부의 상관관계가 있었다. 관능검사와 기계적 검사간의 상관관계에서 수분함량은 다른 관능검사 항목과 부의 상관관계를 나타내었다. 기호도와 관능항목간의 상관관계 결과 전반적으로 구수한 향이 강하고, 응집성, 탄력성이 높을수록 기호도가 높게 나타났다.

The transmittance properties of fishing lamp of the squid jigging vessel was investigated during nighttime operations in the Northwest Pacific on 21 and 29 September 2005. The metal halide lamps of white color(2.0kW×168) in the air and metal halide lamp of white color(10.0kW×1) in the underwater were used as a fishing lamp for gathering squids. The relative irradiance of metal halide lamp in the air showed peak in 850nm of wave length. The relationship between underwater illuminance(Y) and water depth(X) of metal halide lamp light in the observation areas is represented, Y=84.137e-0.1105X, R2=0.9974. The distribution of underwater illuminance of measure points St. 1-5 showed low value of 0.11x in 80m depth.

This paper described the experimental squid jigging fishery conducted by a commercial fishing vessel in the Northwest Atlantic Ocean from August to October 2005. Author carried out experimental jiggings of 65 times during 57 days by three type of jigs which were pick jig, soft jig and soft luminous jig. The total catch, effort/day and catches/line-day of northern shortfin squid (Illex illecebrosus) were 12,726kg, 35 auto jigging machine and 3.5kg, respectively. Higher CUPE was observed in September, August and October. Catch ratio of pick jig was higher by 57-86% than those of soft jig and soft luminous jig. Higher catch was recorded at the 42˚55'N, 62˚10'W with surface temperature ranging 18-21℃. The range of the dorsal mantle length was from 13.5cm to 23.0cm with average 17.2cm for female and from 13.0cm to 20.0cm with average 17.0cm for male. Sex ratio showed 55.4% of female.

아르헨티나 짧은지느러미오징어는 1993년에 99,000톤에서 1994년 56,600톤으로 감소하고 1996년에는 78,600톤에서 1997년 130,300톤으로 다시 증가하였다. 어획량의 급감 및 급증한 1993~1994년과 1996~1997년의 성어기인 3~5월의 풍도 원인을 구명하기 위하여 아르헨티나 짧은지느러미오징어의 수온 변동에 따른 풍도 변화를 분석하였다. 호황을 보였던 해인 1993년과 1997년은 성어기에 주로 50˚~51˚S간 해역에서 주어장이 형성되었고, 불황을 보였던 1994년과 1996년에는 50˚S이북에서 성어기 어장이 형성되었으며 포클랜드 어장의 평균수온은 3월 10~11˚C, 4~5월은 9˚C로 평균 등온선이 형성되는 위치에 따라 어황이 변동하는 것으로 나타났다. 아르헨티나 짧은지느러미오징어의 높은 단위노력 당어획량(kg/line) 및 어획량은 어장이 포클랜드 해류의 영향을 받지 않은 1993년 및 1997년은 호황을 보였고, 북상하는 포클랜드 해류의 영향을 받은 1994년 및 1996년에는 급격히 감소되어 불황을 보였다.

시중에 유통되고 있는 조미 오징어(PVC film, 0.6 mm)의 감마선 조사와 저장 중(15±1℃, 6개월) 품질변화를 살펴보았다. 시료의 미생물 농도는 1.6×105CFU/g, 효모 및 곰팡이 104~105CFU/g. 대장균군은 음성으로 각각 나타났으나, 3kGy의 감마선 조사는 저장 6개월까지도 검출한계 이하의 감균효과를 보였다. 시료의 pH와 수분함량은 감마선 조사에 의해 영향을 받지 않았으나 저장 중 수분한량은 감소되었다. 시료의 색도(Hunter b). 지용성 및 수용성 색소와 지방질의 품질을 나타내는 TBA가는 3kGy 이상의 감마선 조사에 의해 증가하였으나 저장기간의 영향이 더 큰 것으로 확인되었다. 시료의 VBN 및 TMA 함량은 감마선 조사 시 비조사구와 유사하거나 낮은 값을 보였으며, 저장 중에는 전반적으로 증가하는 경향이나 감마선 조사구는 미생물 농도의 감소로 대조구보다 유의적으로 낮은 값을 나타내었다.

본 연구에서는 동해의 오징어 어획량이 급증한 최근 1990~1999년 기간에 주목하여 동해에서의 오징어 어황 변동과 해황과의 관계를 조사하였다. 동해에서 오징어 어획량의 경년변화 특징은 1970년대부터 1980년대 초반에 감소하고 1980년대 후반에 증가하였다. 이것은 기후변화에 따른 regime shifts의 변동과 관계하는 것으로 나타났다. 월평균 어획량은 9-12월까지 풍어기, 3-5월 사이가 흉어기를 보이고, 최대 어획량은 10월에, 최소어획량은 4월에 나타났다. 해구별 안정 어장의 지표로 제시한 변동계수 (coefficient of variation) 값이 1.0 이하로 매년 안정된 어장은 구릉포 연안역과 울릉도 주변해역에서 형성되었다. 또한, 오징어의 최대 어획적수온 16℃를 기준으로 한 어획적수심은 해역이 북상함에 따라 얕아졌다. 이 결과로부터 해역에 따라 조업시의 어획적수심에 대한 차등성을 둘 필요가 있음이 시사되었다. 또한, 조업 어장과 수온의 관계는 흉어기인 4월에 10~14℃이고, 풍어기인 10월에 10~20℃의 범위로서 오징어 어장 형성은 계절에 따른 대마난류역의 확장과 밀접하게 관련된 것으로 생각된다.

Squid ink was added to the low salt fermented squid by 4% of concentration and ripened at 10˚C for 6 weeks and at 20˚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.

The new colored noodles were produced by utilization of cuttlefish ink, beetroot juice and/or spinach juice in this study and the physico-chemical and sensory properties of the developed noodles were investigated before and after cooking. The weights of fresh noodles increased 2.36~2.22 times by moisture adsorption after cooking. Moisture adsorptions of the cooked noodles were higher in the cooked noodles with higher contents of additives and ranged 136 to 144%. The colors of the all fresh noodles and the cooked noodles containing cuttlefish ink or spinach juice were highly acceptable. The tensile strength was highest in the cooked noodle containing 2% cuttlefish ink, which was 9 folds higher than regular noodle. The % elongations were highest in the regular cooked noodle and the cooked noodle containing 4% cuttlefish ink. In the textural property assays of cooked noodles, the cooked noodle containing 10% beetroot juice had higher values in hardness, chewingness and gumminess than the regular noodle. The cohensiveness was highest in the cooked noodle containing 6% spinach juice. The adhesiveness of the regular cooked noodle was significantly high, compared to any developed noodle. The differences in springinesses of developed noodles were ignorable. The overall textural properties were influenced by the additives in noodles, however, the effects of concentrations of the additives were insignificant. The results of the sensory tests showed the highest values of all descriptions in the cooked noodles containing 4% cuttlefish ink or 10% spinach juice, indicating the highest acceptability.

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℃ and 20℃. 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℃ and 20℃ 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℃ but there was not a severe difference of acid value between 4℃ and 20℃ stored samples.

The method of the squid safe made in Kyungsando was examined, and fermentation precess was established. The chemical composition and functional effects of the squid sikhe were examined. In the sensory evaluation, the squid sikhe made from Gampo accepted to be best for traditional Kyungsangdo squid sikhe and it is called standard sikhe. The Gampo sguid sikhe showed higher values in total sugar, free reducing sugar and nitrogen compound analysis compared to the orthers. The sugar of standard sikhe consisted of four kinds including glucose. The contents of free amino acid was increased in the order of glutamic acid, alanine, and methionine. The composition of amino acid in water or salt soluble protein of squid sikhe contained 17 kinds, and the contents was increased in order of glut amine acid, aspartic acid, and proline.

In this study, ohmic heating was applied for pasteurization of red pepper powder, and investigated its pasteurization effect. After pasteurization, seasoned squid jeotkal was manufactured by using red pepper powder, and its quality changes were investigated. On comparing sensory evaluation in squid jeotkal by pasteurized and conventional red pepper powder during storage at 5, 15 and 25℃, quality changes in squid jeotkal by the pasteurized red pepper powder. But quality change difference between two products were decrease with increasing storage temperature. Viable cell counts in two products stored at 5℃ were increased slowly until 60 days. Viable cell counts in squid jeotkal by conventional red pepper powder were increased up to ca. 10^6 CFU/g at 15, 25℃ after 30, 15 days, respectively, but that by pasteurized were ca. 10^8 CFU/g at 25℃ after 30 days. Changes in pH, VBN and NH₂-N in two products were shown difference significantly, but were decreased by increasing storage temperature. In squid jeotkal by conventional red pepper powder, the main free amino acids were glutamic acid, leucine, glycine, aspartic acid and alanine, and these amino acids held 47.95% of the total free amino acid. But in squid jeotkal by pasteurized red pepper powder, glutamic acid, glycine, aspartic acid, leucine and lysine, and these amino acids held 57.58% of the total free amino acids.

The low salt seasoned jeotkal, salted and fermented fisheries product, may has some problems, such as short shelf-life, its putrefaction by mining some microorganism from additives. It was considered that most microorganism in seasoned jeotkal were introduced from red pepper powder. Therefore, it is important to pasteurize red pepper powder for improving its microbial quality. When red pepper powder was pasteurized by ohmic heating, the survival cell concentration in red pepper powder was reduced to 1-log-unit at 500 V/m, 700 V/m, above 80℃. But viable cell counts were reduced from 8.5 × l0^6CFU/g to 2.1 × 10₂CFU/g, i.e. 4.6-log-unit, during ohmic heating at 90 for 40 min. Color values of red pepper powder during ohmic heating with different holding time were not changed significantly. When squid jeotkal was manufactured by using the pasteurized red pepper powder, viable cell counts of the product were decreased by about three log cycles, compare with control product. And also the counts of fungi were significantly decreased.