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

• Journal of the Korean Applied Science and Technology
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• v.29 no.4
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• pp.631-637
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• 2012

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 volatile basic nitrogen and browning activities of salt fermented squid were investigated. The results are as follows; As the salt concentration was decreased and the fermentation temperature raised, volatile basic 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. It was found that the browning has decreased from the mid-stage of the ripening, after showing the increasement during the early stage. The volatile basic 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 Korean Journal of Food And Nutrition
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• v.26 no.4
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• pp.678-684
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• 2013

This study measured the change of lactic acid bacteria during the ripening fermentation process of low salt fermented squid with no squid ink added. All study groups showed increase of Leuconostoc and rapid growth of total plate count at the beginning stage of ripening and the maximum microbial count showed at the optimum stage of ripening which gradually reduced after the optimum stage. It is believed that Lactobacillus occupied the major part of the total plate count after the optimum stage of the squid fermentation, and it was related to the quality after the optimized ripening stage. Streptococcus and Pediococcus were gradually increased until the optimum stage of the ripening, and then decreased rapidly. Yeasts were detected in the middle stage of the fermentation and rapid increase was shown after the last stage of the fermentation which suggests that yeasts participate in putrefaction of the low salt fermented squid. The change of lactic acid bacteria observed during the ripening fermentation of low salt fermented squid with squid ink added was that the total plate count increased until ripening middle stage but showed a tendency to slightly reduce after the middle stage. The length of time to reach the maximum value was longer than the no treatment groups. Among the lactic acid bacteria, Leuconostoc, Streptococcus and Pediococcus has increased until the middle stage of the ripening while Lactobacillus constantly increased to the end part of the ripening. Yeasts had no increasing in the early ripening stage, but after middle of the ripening, it started to increase. That kind of tendency was similar to the case of no treatment groups. However, the amount of lactic acid bacteria tended to be less than no treatment groups. The tendency of decreasing number of all bacteria in low salt fermented squid with squid ink added shows squid ink restricts the growth of all bacteria.

• Applied Biological Chemistry
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• v.37 no.6
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• pp.451-455
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• 1994

To detect naturally occurring bioactive compounds from unused marine resources, the screening for the 5-lipoxygenase(potato lipoxygenase-II) inhibitors in Asterina pectinifera, Halocynthia roretzi skin, Nototodarus sloani ink, Anthocidaris crassispina skin, Sargassum horneri, Agarum cribrosum, Odonthalia corymbifera and Desmarestia ligulata was carried out. Water, ether, acetone and methanol fractions extracted from Sargassum horneri had strong inhibitory effect on enzymatic lipid oxidation by potato lipoxygenase-II, and their $IC_{50}$ were 320, 18, 9.5 and $100\;{\mu}g/mL$, respectively. The $IC_{50}$ of ether fraction extracted from Asterina pectinifera and acetone fraction extracted from Nototodarus sloani ink were 29.5 and $34.3\;{\mu}g/mL$, and these extracts showed relatively excellent inhibitory activity. Nonpolar solvent (ether, acetone) extracts of tested marine organisms had more inhibitory effect against 5-lipoxygenase than the polar solvent(water) extracts.

• Journal of the Korean Applied Science and Technology
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• v.30 no.3
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• pp.488-493
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• 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
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• v.28 no.4
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• pp.517-525
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• 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.

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

• Korean Journal of Food Science and Technology
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• v.27 no.3
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• pp.294-297
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• 1995

To detect naturally occurring antimutagenic substances from unused marine resources, the screening for the antimutagenic compounds containing in various solvent extracts of eight unused marine resources by modified Ames test was carried out. The tested unused marine resources were Asterina pectinifera, Halocynthia roretzi skin, Nototodarus sloani ink, Anthocidaris crassispina skin, Sargassum horneri, Agarum cribrosum, Odonthalia corymbifera and Desmarestia ligulata. The ether extracts of Halocynthia roretzi skin showed the only antimutagenic effect among several solvent extracts of tested samples. The effect increased with increasing concentration of the ether extracted ones.

• Korean Journal of Food Science and Technology
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• v.26 no.4
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• pp.417-421
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• 1994

To detect naturally occurring antioxidative components from unused marine resources, the screening test for the antioxidants containing in starfish, ascidian skin, cuttlefish ink, echinoid skin, Sargassum horneri, Agarum cribrosum, Odonthalia corymbifera and Desmarestia ligulata was carried out. The ether, acetone and methanol fractions successively extracted from Odonthalia corymbifera were very effective on prevention of the nonenzymatic lipid oxidation and their $IC_{50}$, (a concentration to inhibit 50% of control lipid oxidation rate) were $30,\;100\;and\;200{\mu}g/ml$, respectively. The water and methanol extracts obtained from cuttlefish ink also revealed strong antioxidant effect and their $IC_{50}$, were $390,\;100{\mu}g/ml$, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.6
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• pp.959-963
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• 1994

To detect bioactive compounds present in unused marine resources, the screening for the 5-lipoxygenase inhitors in Asterina pectinifera, Halocynthia roretzi skin, Nototodarus sloani ink, Anthocidaris crassispina skin, SArgassum horneri, Agarum cribrosum, Odonthalia corymbifera and Desmarestia ligulata was carried out. THe ether and acetone extracts of Sargassum horneri had the strongest antioxygnic activityon lipid oxidation by potato lipoxygenase-1 (one of 5-lipoygenase) among the tested marine samples and their $IC_{50}$ were 0.3 and 1.1g/ml, respectively. The ether and acetone extracts of Asterina pectinifera, the acetone extracts of Halocynthia roretizi, and the acetone extracts of Nototodarus sloani ink had strong inhibitory activity and their $IC_{50}$ were 72.5, 65, 13.3 and $13.3\mu\textrm{g}/ml$, respectively. In addition, the $IC_{50}$ of the acetone extracts of Agarum cribrosum and Desmarestia ligulata, and the ether extracts of Desmarestia ligulata were 15.5, 35 and $30.5\mu\textrm{g}/ml$, respectively. The nonpolar solvent (ether, acetone) extracts of tested marine organism had more antioxigenic effect against 5-lipoxygenase than the polar solvent(water) extracts.