매오징어 Watasenia scintillans 유생분포양상을 알아보기 위해 2015년 8, 9, 11월 R/V 탐구 21호로 동해 남서부연안 28개 정점 에 대해 CTD관측 및 IKMT(망목: 500 μm)를 사용하여 저층(최대 수심 100 m)에서 표층까지 경사채집을 실시한 결과, 채집된 매오징어 유생의 개체수는 총 238개체로 외투장(ML) 범위는 0.6 ~ 18.5 였다. 조사기간 중 8월이 9월과 11월보다 유생의 출현정점 수, 출현개체 수, 유생분포밀도에서 현저히 높았다. 특히 8월에 냉수괴가 분포하는 포항 ~평해까지의 동해연안에서 가장 높은 밀도를 보였다. 유생이 채집된 정점의 연직수온분포에서 매오징어의 부화수온(6 ~ 16 )은 주로 40 ~ 180 m의 수심에 위치하였다.

Salt is generally used for food seasonings and preservations as a common ingredient. However, excess salt intake has generated health issues such as high blood pressure, osteoporosis, stroke, and heart diseases. Recently, desires and interests of low-salt cooking have been increased among people who want healthy diets. The aim of study was to compare the physicochemical characteristics of a fermented squid sauce added with vitamin C and commercial low-salt soy sauces. Thawed and crushed squids were fermented until the solid squid became liquid at 25°C with an addition of 5% (g/g) vitamin C. Then, fermented squid sauce was heated at 100°C for 30 min and filtered. All samples were measured in multiple aspects of amino acid nitrogen, salt, sugar and water content, pH, chromaticity and brown color, and sensory test. In the results, color values showed no significantly difference between all the samples (p>0.05). Water content value of the fermented squid sauce was the highest among samples. Brown color, salt contents and sugar contents of the fermented squid sauce were significantly different than other low salt soy sauces with an exception of the sauce made with functional salt. These results showed a similar tendency as those of sensory evaluation. As conclusion, the possibility of fermented squid sauce added with vitamin C showed a possibility as a candidate of low-salt soy sauce.

The catch performance of the silver-white jig for automatic jigging machine, developed to improve the effectiveness of LED fishing lamp in catching squid, was compared to that of the conventional green jig. The vessels used in this investigation were Haesong-ho (A-vessel), a training vessel of Gangwon State University and Haengbok-ho (B-vessel), a commercial fishing boat. In the case of the A-vessel, five to eight automatic jigging machines were used in the fishing operation with a 31.3 kW LED fishing lamp in summer. As for the B-vessel, fourteen automatic jigging machines were used with a 43.2 kW LED fishing lamp in autumn and winter. The results showed that the catch performance of the silver-white jig was similar to that of the green jig in the case of the A-vessel (p>0.05). However, in the case of the B-vessel, the catch performance of the silver-white jig was superior to that of the green jig in both winter (p<0.05) and autumn (P<0.001). Based on the catch performance results regarding the B-vessel in autumn, it is expected that the annual income increase that can be earned by using the silver-white jig will be KRW 26,385,000.

We explore each of the three major domestic fishery product markets in South Korea- Frozen Squid, Frozen Hair tail and Dried Anchovy- to assess whether we can find evidence for Law of One Price (LOP) across the five major cities- Seoul, Dae-Jeon, Dae-Gu, Gwang-Ju and Busan. To achieve our aim, we utilize two different types of unit root tests: Augmented Dickey-Fuller (ADF) and Kwiatkowski-Phillips-Schmidt- Shin (KPSS) unit root test. In each of the three fishery product markets, we find evidence in support of LOP among several cities, which confirms that these markets are integrated to a certain extent. In particular, we find stronger evidence of LOP for Dried Anchovy market relative to the other two fishery product markets. Based on our findings, we argue that the Dried Anchovy market exhibits a greater degree of market integration across the five major cities in South Korea compared to the other two fishery product markets. The greater degree of market integration in the Dry Anchovy market is facilitated by its higher substitutability across cities; taken together these findings show that the market for Dried Anchovy in South Korea is more efficient than the markets for Frozen Squid and Frozen Hair tail.

In this study, a new designed propeller was applied on 24 ton class squid jigging vessel to reduce of fuel consumption. The selected squid jigging boat was under construction at the shipyard to determine the resistance of the hull through the model experiment. The propeller design was carried out by using the experimental data and ITTC procedures. Sea trials were performed by measuring the speed and the horsepower required by the condition of five power levels of engine load, namely 70%, 80%, 90%, MCR and maximum engine power. The speed and delivered horse power were compared between the conventional propeller and the new design propeller. Delivered horse power by installing the new propeller takes 90% engine load at start-up conducted by decreased 9.06%. The measuring speed is increased up to the 0.6 knots in the low-speed range to high range. This study showed that only the design and installation of a new propeller can improve the propulsion efficiency of the boats; furthermore, reduce fuel costs can be achieved at the same time by improving the increased cruising speed.

This study investigated luring distributions by water layer of common squid which were targeted by angling fishing vessels equipped with LED and metal-halide lamps using a scientific echosounder with a 120 kHz frequency in order to develop energy-effective underwater fish aggregation devices. In the analysis, angles of a transducer were changed from 0° to 45° and were rotated every 10° horizontally. It was shown that common squid were densely distributed from the surface to 40 m and they were also distributed in directions of 10°∼+30°, -30°∼-60°, and -120°∼-130°with the head of vessel as the center. Comparative results of angles of transducer on acoustical densities of common squid distributing in 21~40 m water depth showed an average 101.8 m2/nm2 in vertical direction of 0°, 12.3 m2/nm2 in angle of 30°, and 42.4 m2/nm2 in angle of 45°, respectively. It implied that more considerations on acoustic scattering strength by incidence angle direction of the transducer and swimming oriental angle direction of common squid would be required.

식염 5%를 첨가한 저염 오징어 젓갈을 10℃에서 8주간 숙성시키면서 핵산관련물질의 변화를 분석하였다. 숙성발효에 따른 정미성분의 변화를 보면, 핵산관련물질 중 ATP 및 ADP는 소실되어 검출 되지 않았으며 초기에만 AMP가 존재하고 숙성중반까지 현저히 감소한 반면에 inosine 및 hypoxanthine은 숙성중반까지 증가하였다가 다시 감소하였으며 핵산관련물질의 대부분을 차지하였다. pH는 식염농도가 낮고 숙성온도가 높을수록 숙성후반까지 계속 유의성 높게 증가하여 숙성이 촉진되었 으며 적정산도는 숙성후반까지 감소하였다. 이상의 결과처럼 저염 오징어 젓갈의 적정 발효조건을 추정 해 보면 발효온도 10℃, 식염 10%, 발효기간 5주로 추정되어 활용가치가 높다고 사료된다.

Non-thermal techniques for microbial decontamination in foods are becoming more promising. This work aims to evaluate suitability and effectiveness of corona discharge plasma jet (CDPJ) for the inactivation of microbial contaminants of dried squid shreds. CDPJ was generated at 20 kV DC and at 58 kHz frequency. Upon the CDPJ treatment for 3 min of the shreds, bacterial contaminants namely aerobic, marine and Staphylococcus aureus were inactivated by 2.0, 1.6, and 0.9 log units, respectively. Also, a 0.9 log reduction of yeasts and molds contaminants was observed. The inactivation pattern fitted well to the pseudo-first-order model rather than first-order kinetic model. The CDPJ treatment did not exert statistically significant (P>0.05) changes in color characteristics and volatile basic nitrogen content of the shreds, as compared to untreated controls. In contrast, the moisture and thiobarbituric acid reactive substances levels were significantly (P<0.05) altered by the plasma exposure. However, the treatment exerted no significant (P>0.05) impact on the sensory characteristics of the shreds. The CDPJ was found effective for bio-decontamination of real-world samples of dried squid. This technology can readily be applied to commercial dried squid processing.

한국 주변 해역에서 수온과 살오징어 유생 분포와의 관계를 파악하기 위해 서해 중부(2013년 8월), 동중국해 북부(2013년 8월), 동해 남부연안(2013년 6월, 11월, 2014년 4월, 5월, 6월, 8월, 9월) 등 3개 해역에서 유생 채집과 CTD 조사를 하였다. 유생 채집은 망구 직경 60 cm, 망목 333 ㎛의 Bongo net를 조사선 속도 2-3 knot에 맞춰 저층 부근에서 표층까지 경사채집(oblique tow) 하였다. 서해 중부에서는 오징어 유생이 발견되지 않았으며, 동중국해 북부에서는 외투장 1.0 ㎜의 1 개체가 발견되었다. 동해에서는 총 39 개체의 유생이 발견되었으며, 외투장 범위는 1.9-13.5 mm이다. 2013년 8월 서해 중부의 표층 수온은 약 30℃인 반면 30 m 이하에서는 10℃ 이하로 낮게 나타나 살오징어 유생의 생존에 적합한 수온(15-24℃)의 공간적 분포가 좁았다. 동중국해 북부의 표층 수온은 31℃에 이르는 고온이며, 50 m 이하 수심에서도 20℃ 이상의 수온이 분포하여 비교적 깊은 수심에 유생이 분포하는 것으로 추정되었다. 동해 남부 연안에서는 관측기간 동안 유생의 생존에 적합한 수온이 75 m보다 얕았다.

본 연구에서는 오징어류에 해당하는 대왕오징어, 오징어, 문어, 한치 및 이를 이용한 가공식품에 대해서 분자생물 학적 기법을 활용한 시험법을 검토하였다. 시료 중 원료 성분 확인을 위하여 오징어류 4종에 대해 최적의 종 특이 프라이머를 디자인하였으며, 시료로부터 직접 genomic DNA를 추출하여 PCR을 실시하였다. PCR 수행과정에서 반응을 저해하는 염 성분을 제거하기 위하여 증류수를 이용하여 3~4회 세척 후 PCR을 실시한 결과, Single PCR의 경우 대왕오징어(552 bp), 오징어(463 bp), 문어(247 bp), 한치(354 bp)에 해당하는 종 특이적인 증폭산물을 확인하였으며, Multiplex PCR 의 경우 서로 다른 종 사이의 교차반응없이 동시다발적으로 증폭이 일어남을 확인할 수 있었다. 또한 이들 4종에 대해 PCR 민감도를 조사한 결과, 모두 약 0.1 ng/μl의 농도까지 검출이 가능함을 확인하였으며 multiplex PCR의 경우 약 0.25 ng/μl의 농도까지 검출이 가능함을 확인하였다. 이를 이용하여 오징어류가 함유된 수산물 가공식품 8건에 대해 적용성을 검토한 결과, 모든 시료에서 유효한 결과를 확인할 수 있었다. 따라서 본 연구에서 제작된 오징어류 4종에 대한 종 특이적 프라이머는 생물 상태뿐만 아니라 수산물 가공식품에 대해서도 이를 판별할 수 있어 식품안전관리에 활용할 수 있을 것으로 기대된다.

본 연구는 친환경적으로 추출된 오징어(Todarodes pacificus) 간유와 시판 포도씨유가 고콜레스테롤을 섭취시킨 Wistar계 흰쥐의 혈청 지질 개선작용에 미치는 영향을 평가하고자 수행되었다. 실험군은 식이지질의 종류에 따라 4 군으로 나누었다. 기본(BA) 식이군의 지질급원은 대두유(SO) 7%, 대조(CO) 식이군은 SO 7% + 콜레스테롤 1%, 친환경 오징어 간유(EFSO) 식이군은 EFSO 7% + 콜레스테롤 1%, 그리고 포도씨유(GO) 식이군은 GO 7% + 콜레스테롤 1%로 각각 조제하였다. 이들 지질을 4주 동안 섭취 시킨 흰쥐의 혈청 지질을 분석한 결과, triglyceride (TG), total-cholesterol (Total-C), LDL-C, VLDL-C 등의 함량이 CO 식이군에 비하여 EFSO 식이군에서 유의하게 낮았다 (P<0.05). 한편 GO 식이군에서 혈청 TG, VLDL-C, HDL-C 등의 함량은 EFSO 식이군의 경우와 유사하였으나 Total-C 및 LDL-C의 함량은 CO 식이군과 유의적인 차이가 없었다. 또한 EFSO 식이군의 동맥경화지수(AI)는 CO식이군의 약 1/2 수준이었으며, GO 식이군에서도 이들 지수가 EFSO 식이군의 경우와 유사하였으나 외형상 약간 높은 값을 나타내었다. 그리고 모든 식이군에서 백색 및 갈색 지방조직 함량에는 유의한 차이가 없었다. 이상의 결과에서 n-3 고도불포화지방산이 풍부한 EFSO가 실험쥐의 혈청 지질, 특히 LDL-C, TG 등의 함량을 저하시키는데 가장 효과적인 지질급원으로 생각된다.

This study is aimed to analyze the three-dimensional underwater irradiance using an optical simulation software and to clarify the propriety and operation method under considering luminous intensity distribution of the luring lamp and penetrability in the seawater, when we use the light diffuser type 300W high powered LED and the metal halide lamp (MHL) on a coastal squid jigging vessel in the 10-ton class, simultaneously. For their attenuation characteristics of each wavelength in relation to the sea, LED lamp was to be effective in the 1.9-fold at 50 m depth and 2.1-fold at 80 m for underwater irradiance more than MHL according to the power consumption. In addition, the underwater irradiance distribution using the LED and MHL combination was rather increased even when reducing total power usage up to 20% depending on the simulation with changing the configuration and lighting angle of the lamp. These results can be utilized as an evaluation method of the operation and performance of the LED lamp according to adjusting its arrangement and lighting angle.

This study was conducted to investigate the fishing efficiency of an improved LED fishing lamp for squids. A total of 31 fishing operations were carried out with six-crew commercial fishing vessel Haengbok-Ho (24 tons) on which 43.2kWLED was installed, along with 14 automatic jigging machines, from October 6 to November 16, 2012. The 19 fishing vessels with Haengbok-Ho were compared with a control subject was 24 tons or 29 tons. A total illuminating power ofmetal halide (MH) fishing lamps in the control fishing vessel was either 84kW or 120kW. The number of automatic jigging machines in the control vessels was 8-18 and the number of crews engaged for fishing operation was 3-13. Average fuel consumption of LED fishing vessels during fishing operation was 505.1l which led to an average fuel consumption of 42.7l per hour. LED fishing vessel andMH fishing vessel caught on an average 1,946 squids and 2,439 squids, respectively, during the study period. Crews (hand line and hand reel) caught about 2.2 times the automatic jiggingmachines for LED fishing vessel and about 2.1 times forMH fishing vessel. Meanwhile, catches by the fishing vessels with LED in the combined total number per one line of automatic jigging machine and per crew were 86.6% of that of the control fishing vessel with MH. Also, fishing vessels with LED per automatic jigging machine achieved 71.8% of catches of that with MH fishing lamp. The catches of squids per the fishing vessel with 1W LED fishing lamp were higher by more than 135.5% of that in the fishing vessel with MH, which showed a good fishing performance even with only the use of a LED fishing lamp.

We analyzed the fatty acid and dimethyl acetal (DMA) compositions of phospholipid (PL) classes [phosphatidylcholine (PC) and phosphatidylethanolamine (PE)] obtained from the reproductive organs of male (testis, vas deferens, seminal vesicle and spermatophoric sac) and female (ovary, oviduct, oviducal gland and nidamental gland) common squid. The PL contents in the male and female reproductive organs were 0.45-1.94 and 1.25-5.88 g/100 g tissues, respectively. The prominent PL classes in the male and female reproductive organs were PC (39.1-54.5% and 59.8-77.0%, respectively) and PE (30.6-40.6% and 18.7-31.8%, respectively). The prominent fatty acids of PC and PE in the reproductive organs were docosahexaenoic acid (DHA, 22:6n-3), 16:0, eicosapentaenoic acid (EPA, 20:5n-3), 20:1n-9, 18:0 and/or 20:4n-6. The percentage of DHA was higher in PC of male and female reproductive organs, while that of EPA was higher in the PE of both reproductive organs. The PE of male and female reproductive organs contained 18:0, 16:0, 16:1 and 20:0 DMAs, which derived from plasmalogen, especially 18:0 DMA was the richest (5.26% of total fatty acids and DMA) in the PE of the testis in all the organs tested. Consequently, these results suggest that the reproductive organs of male and female of the squid could be used as good sources for PC, PE, n-3 PUFA and plasmalogen.

오징어 먹즙을 첨가하지 않은 저염 오징어 젓갈은 숙성 발효에 따라 숙성 초기에 젖산균 총수가 급속히 증가하고, Leuconostoc이 증가하여 숙성 적기에 최대량을 나타내고 이후 서서히 감소하였다. Lactobacillus는 숙성 적기 이후의 총 균수의 대부분을 차지할 만큼 균수가 많아지므로 숙성 적기 이후 품질에 관여하는 것으로 보인다. Streptococcus와 Pediococcus는 숙성 적기까지 완만하게 증가하다가 이후 급격히 감소하였다. Yeast는 숙성 중기 이후에 검출되고, 숙성 말기에 급격히 증가하므로 부패에 주로 관여하는 것으로 보인다. 오징어 먹즙을 첨가한 저염 오징어 젓갈의 숙성발효에 따른 젖산균의 변화를 보면 총 균수는 숙성 중반까지 증가하다가 중반 이후 약간 감소하였으나, 최대치에 도달하는 기간은 무 첨가군에 비하여 길었고, 젖산균 중 Leuconostoc, Streptococcus 및 Pediococcus는 숙성 후반까지 증가하였다가 후반에 감소하는 반면에, Lactobacillus는 숙성 후반까지 계속 증가하였다. Yeast는 숙성 초기에는 거의 증가하지 않다가 숙성 중반 이후 증가하였는데, 이러한 경향은 무 첨가군과 유사하였으나 젖산균의 수가 무 첨가군에 비하여 적었다. 오징어 먹즙을 첨가한 저염 오징어 젓갈에서 모든 균들의 수가 감소되어 오징어 먹즙이 균들의 성장 을 억제하는 것으로 확인되었다.