• Food Science and Preservation
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• v.18 no.4
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• pp.508-516
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• 2011

The chemical components (e.g., proximate composition, nucleotide-related compounds, and amino-acid content) of raw, dried, and boiled giant squids were investigated. The moisture contents of raw, dried, and boiled giant squids were 75.65, 39.75, and 41.12%, respectively. The boiled giant squid had a higher moisture content than the dried giant squid. The crude protein contents of raw, dried, and boiled giant squids were 20.10, 56.25, and 49.58%, respectively, with that of the dried giant squid higher than that of the boiled giant squid. The crude lipid contents of the raw, dried, and boiled giant squids were 0.15, 0.57, and 1.35%, respectively, with the boiled giant squid having the highest crude lipid content. The crude ash content of raw, dried, and boiled giant squids were 1.68, 4.50, and 6.77%, respectively. IMP content was detected in the dried (1.21 mg/100 g) and boiled(0.25 mg/100 g) giant squids. In the sensory scores, the degree of bitterness, acidity, and aftertaste had lower values in the dried and boiled giant squids than in the raw giant squid. A total of 18 amino acids were detected in the samples, and most of the samples had high contents of glutamic acid, aspartic acid, proline, and arginine and low contents of histidine, tyrosine, and methionine. The free-amino-acid content was related to the taste component. The major free amino acid contained by the samples were hydroxyproline, alanine, arginine.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.7
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• pp.975-981
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• 2012

Setting is an important process for the control of surimi quality in industry because it can improve the gel texture and water-holding capacity of surimi-based products. Therefore, the effect of setting on giant squid surimi-based product was analyzed via a mixture model. Konjac flour and microbial transglutaminase were used as texture enhancers. Both texture enhancers improved the texture and water retention ability (WRA) of giant squid surimi-based products, while decreasing the whiteness. Setting also improved the gel texture and WRA, while having no effect on the whiteness. Based on the sensory evaluation, the product with gel texture enhancers was better than the control and similar to commercial surimi products. Therefore, the applications of gel texture enhancers and setting are very important for the manufacture of giant squid surimi-based products.

• Journal of Life Science
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• v.22 no.3
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• pp.293-297
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• 2012

The movement of vesicles from the neuronal cell body to specific destinations requires molecular motors. The squid giant axon represents a powerful model for studies of the axonal transport mechanism because the axoplasm can readily be separated from the sheath by simple extrusion. In a previous study, vesicular movements in the axoplasm of the squid giant axon were inhibited by the kinesin antibody. In the present study, we cloned and sequenced the cDNAs for squid brain KIFs. Amplification of the conserved nucleotide sequences of the motor domain by polymerase chain reaction (PCR) using first-strand cDNAs of the squid optic lobe identified six new KIF proteins. Motif analysis of the motor domains revealed that the squid KIFs are homologous to the consensus sequences of the mouse KIFs. The phylogenetic tree generated by using the maximum parsimony (MP) method, the neighbor-joining (NJ) method, the minimum evolution (ME) method, and the maximum likelihood (ML) method showed that squid KIFs are closest to mouse KIFs. These data prove the phylogenetic relationships between squid KIFs and mouse ones.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.46 no.6
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• pp.856-861
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• 2013

The first occurrence of a giant squid, Architeuthis sp. (one specimen), and the oarfish, Regalecus russellii (two specimens) in the East Sea were reported based on specimens collected in January and February 2010. The giant squid (Architeuthis sp.) stranded at Pohang in Jan. 2010 was female, 175 cm in mantle length (ML), 506 cm in tentacle length (TL), and 33.9% FL/ML, it contained common squid beaks. Both stranded oarfish (Regalecus russellii) at Uljin (Jan. 2010) and Yeongdeok (Feb. 2010) were male, with total weigths (TW) of 18,506 and 21,703 g and total lengths (TL) of 3,850 and 3,670 mm, respectively. The stomach of the first was empty, while that of the second was filled with euphausiids. In the East Sea, giant squid have been stranded 14 times in five areas, while 17 oarfish have been stranded in nine areas. Since 1990, the two species have been found most often at Pohang.

• Korean Journal of Food Science and Technology
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• v.44 no.4
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• pp.422-427
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• 2012

A giant squid has not been utilized in the manufacture of the surimi-based product because of its strong fishy smell and weak gel forming ability. In this study, Amorphophallus konjac flour (AKF) was used to improve the quality of giant squid surimi-based products. The response trace plots showed that the gel texture and water retention ability (WRA) of surimi gel increased as the contents of AKF and surimi increased, whereas the water content decreased. Meanwhile, the whiteness of surimi gel increased as the contents of water and surimi increased, and AKF content decreased. Based on a sensory evaluation, giant squid surimi-products with AKF was inferior in color and taste compared to commercial surimi-based products, This inferiority could be improved by the addition of seasoning ingredients such as sweeteners. AKF successfully removed the fishy smell and improved the surimi gel properties. Therefore, AKF could be used as a food ingredient in surimi-based products.

• Journal of Food Hygiene and Safety
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• v.30 no.1
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• pp.43-50
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• 2015

In this study, single PCR and multiplex PCR tests were examined for identification of four types of squid species (giant squid, cuttlefish, octopus, beka squid) purchased from fish market as well as aquatic processed products in Busan. To design the specific primers against each species, the nucleotide sequences of the mitochondrial 16s rRNA gene of Architeuthis dux, Todarodes pacificus, Enteroctopus dofleini, Enteroctopus megalocyathus, Uroteuthis chinensis, Uroteuthis duvauceli, Uroteuthis edulis groups were analyzed for the identification of each species registered in the GeneBank (www.ncbi.nlm.nih.gov) and have been used for comparative analysis. In order to obtain the size variation of amplified fragments on multiplex PCR, we designed KOJ-F, OJ-F, OCT-F, HAN-F, ALLR primers for each species. The optimal PCR conditions and primers were selected for four types of squid species to determine target base sequences in its PCR products. In the case of single PCR, giant squid was only amplified by KOJ-F/ALLR primer; cuttlefish was only amplified by OJ-F/ALLR primer; octopus was only amplified by OCT-F/ALLR primer; and beka squid was only amplified by HAN-F/ALLR primer. For multiplex PCR, the mixture of four kinds of genomic DNA (giant squid, cuttlefish, octopus, beka squid) been prepared as a template and used together with the mixture of KOJ-F/OJ-F/OCT-F/HAN-F/ALLR primers in the reaction. By the multiplex PCR, it is confirmed that four samples are correspond to multiple simultaneous amplicon. Finally, we validated the established methods of multiplex PCR in the aquatic processed products. Although the mitochondrial 16s rRNA primers used in this study was useful as a marker for detection of each species among them, the study indicated that the established multiplex PCR method can be more useful tool for monitoring the processed products.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.52 no.6
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• pp.555-561
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• 2019

We examined the quality characteristics of four kinds of Alaska pollack Theragra chalcogramma surimi (APS), five kinds of golden threadfin bream Nemipterus virgatus surimi (GTS), and two kinds of giant squid Ommastrephes bartrami surimi (GSS) used in Korea. The volatile basic nitrogen contents of APS, GTS, and GSS increased with decreasing grade to 6.8-9.8, 5.5-8.3, and 143.5-177.7 mg/100 g, respectively. The Ca²⁺-ATPase activities of APS and GTS decreased with decreasing grade to 0.63-0.83 and 0.60-0.80 pi μmole/min/mg, respectively. The Ca²⁺-ATPase activity of RA-grade GSS was 0.82-0.91 pi μmole/min/mg. The whiteness values of APS, GTS, and GSS heat-induced gels were 54.0-71.4, 53.9-71.0, and 52.2-70.3, respectively, and that of both APS and GTS decreased with decreasing grade. The gel strengths of APS and GTS heat-induced gels were 412.3-769.4 and 280.2-456.5 g·cm, respectively, and decreased with decreasing grade. The total amino acid contents of SA-grade APS, SSA-grade GTS, and RA-grade GSS were 17,328.1, 17,965.0, and 14,846.8 mg/100 g, respectively, and the major amino acids were glutamic acid, aspartic acid, arginine, leucine, lysine, proline, alanine, and phenylalanine. The primary minerals were sodium (136.6-164.9 mg/100 g), potassium (45.7-160.4 mg/100 g), phosphorus (35.0-73.5 mg/100 g), sulfur (22.8-56.4 mg/100 g), and calcium (18.0-203.4 mg/100 g).

• Journal of Magnetics
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• v.11 no.3
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• pp.115-118
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• 2006

Co-ferrite nanoparticles have been synthesized by the decomposition of iron(III) acetylacetonate, $Fe(acac)_3$ and Co acetylacetonate, $Co(acac)_2$ in benzyl/phenyl ether in the presence of oleic acid and oleyl amine at the refluxingtemperature of $295^{\circ}C$/$265^{\circ}C$ for 30 min. before cooling to room temperature. Particle diameter detected by PSA can be turned from 4 nm to 20 nm by seed-mediated growth and reaction conditions. Structural and magneticcharacterization of Co-ferrite were measured by use of HRTEM, SAED (selected area electron diffraction), XRD and SQUID. The as-synthesized Co-ferrite nanoparticles have a cubic spinel structure and coercivity of 20 nm $CoFe_{2}O_{4} nanoparticles reached 1 kOe at room temperature and 18 kOe at 10 K.