• 한국식품영양과학회지
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• 제43권7호
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• pp.1095-1103
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• 2014

본 연구에서는 오징어 개별 포장체를 개발하여 포장하지 않은 오징어와 저온 저장에서의 생존율을 비교함으로써 개별포장체를 활용한 유통시스템을 개발하고자 하였다. 개별 포장체를 이용한 활오징어는 저온 저장($10^{\circ}C$, $8^{\circ}C$, $6^{\circ}C$, $4^{\circ}C$, $2^{\circ}C$, $0^{\circ}C$) 조건 하에서 각 10마리씩 저장하였다. $6^{\circ}C$에서 격리 포장된 활오징어는 72시간까지 84%의 우수한 생존율을 나타내었고 이후 생존율이 감소하다 120시간까지 60% 이상의 생존율을 나타내었다. 또한 최대 7일까지 생존하는 것을 관찰하였다. 최적 온도는 $5^{\circ}C$였으며 $5^{\circ}C$에서 96시간 저장했을 때 70% 우수한 생존율을 나타내었고 최대 7일까지 생존이 가능하였다. 냉장트럭을 이용한 유통 실험에서 $5^{\circ}C$ 저온에서 16시간까지 100%의 우수한 생존율을 나타내었고 저장 20시간 이후에도 90% 이상의 우수한 생존율을 보였다. 냉장트럭에 적재할 용기 실험에서는 사각형의 저장용기가 유리하였다. 상자에 공급하는 최소 해수량 실험에서는 20 L 이상의 해수량에서 15시간 이상, 100% 생존하는 것을 확인하였다. 따라서 오징어 한 마리당 2 L의 해수가 필요한 것으로 판단되었다. 냉장트럭 운송 후 보관 수조의 최적 온도는 $5^{\circ}C$였으며 $5^{\circ}C$에서 저장 72시간까지 90% 이상의 생존율을 나타내었고 최대 7일까지 생존이 가능하였다. 따라서 본 연구 결과, 활오징어의 유통 시 개별 포장체를 사용하여 사각용기에 2 L의 해수를 같이 담아 $5^{\circ}C$의 냉장트럭으로 유통하는 것이 가장 바람직한 것으로 나타났다.

• 한국초전도학회:학술대회논문집
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• 한국초전도학회 1999년도 High Temperature Superconductivity Vol.IX
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• pp.17-17
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• 1999

• 한국식품저장유통학회지
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• 제18권4호
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• pp.508-516
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• 2011

본 연구에서는 대왕오징어를 가공식품의 소재로 활용하기 위하여 건조 및 자숙공정을 이용하여 쓴맛 및 신맛을 내는 염화암모늄을 효율적으로 제거하고자 하였으며, 무처리 한 대왕오징어(RGS, Raw giant squid)와 건조과정을 거친 대왕오징어(DGS, Dried giant squid) 및 자숙과정을 거친 대왕오징어(BGS, Boiled giant squid)의 이화학적 성분 비교를 통한 맛성분의 기초자료로 활용하고자 하였다. 각 공정별 오징어의 일반성분 분석결과, RGS, DGS 및 BGS의 수분함량은 각각 75.65, 39.75 및 41.12%로 건조과정을 거친 대왕오징어에 비해 자숙공정을 거친 대왕오징어의 수분함량이 다소 높은 결과를 나타내었고, RGS, DGS 및 BGS의 조단백질 함량은 각각 20.10, 56.25 및 49.58%로 자숙공정을 거친 대왕오징어에 비해 건조과정을 거친 대왕오징어에서 더 높은 함량을 나타내었다. RGS, DGS 및 BGS의 조지방 함량은 각각 0.15, 0.57 및 1.35%로 자숙공정을 거친 대왕오징어에서 높은 값을 나타내었고, 조회분 함량 역시 공정에 따라 큰 차이를 나타내어 RGS, DGS, BGS가 각각 1.68, 4.50 6.77%로 자숙처리한 대왕오징어에서 높은 값을 나타내었다. 핵산관련물질의 총 함량은 RGS, DGS, BGS에서 각각 17.62, 45.31, 17.50 mg/100 g로 건조처리한 대왕오징어에서 높게 나타났으며, Hypoxanthine (Hx)함량도 가장 높게 나타났다. 또한 관능평가 결과에서 DGS와 BGS는 RGS보다 쓴맛, 신맛 및 짠맛의 강도평가에서 낮은 점수를 얻는 것으로 볼 때, 건조 및 자숙공정 처리에 의해 쓴맛 및 신맛이 효율적으로 제거됨을 알 수 있었다. 대왕오징어 시료에서 총 17개의 구성아미노산이 분석되었고, 주요 구성 아미노산으로 glutamic acid, aspartic acid, proline 및 arginine 등이 확인되었고, histidine, tyrosine, methionine 등의 함량은 낮았다. 또한, 주요 유리아미노산은 hydroxyproline, alanine, arginine 등으로 확인되었으며, taurine의 함량도 비교적 높게 나타났다.

• 한국전기전자재료학회:학술대회논문집
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• 한국전기전자재료학회 2002년도 추계학술대회 논문집 Vol.15
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• pp.268-271
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• 2002

The goal of the research is to study and describe a new stressed state of High Temperature Superconducting (High-Tc) YBCO Films, to create of SQUIDs (Superconducting Quantum Interference Device) on the bases of these Films with maximal sensitivity. The experimental investigation of the stressed films grown by laser ablation method and its properties, the fabrication of the dc-SQUIDs with maximal sensitivity on the bases of the stressed YBCO films were carried out. The stressed film having the value of the critical current density $J_{c}=3{\cdot}10^{5}A/cm^{2}$ was the more stable than others.

• 한국정보통신학회:학술대회논문집
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• 한국해양정보통신학회 2003년도 춘계종합학술대회
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• pp.758-761
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• 2003

The goal of the research is to study and describe a new stressed state of High Temperature Superconducting (High-T$_{c}$) YBCO Films, to create of SQUIDs (Superconducting Quantum Interference Device) on the bases of these films with maximal sensitivity. With the experimental investigation of the stressed films grown by laser ablation method and its properties, the fabrication of the dc-SQUIDs with maximal sensitivity on the bases of the stressed YBCO films were carried out. The stressed film having the value of the critical current density J$_{c}$=3ㆍ$10^{5}$A/$\textrm{cm}^2$ was the more stable than others.ers.s.

• Progress in Superconductivity
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• 제1권2호
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• pp.105-109
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• 2000

We have designed and fabricated a single-flux-quantum(SFQ) four-stage shift register using YBCO bicrystal Josephson junctions, and tested its operations using a digital measurement set-up. The circuit consists of 4 shift register stages and a read SQUID placed next to each side of the shift register. Each SQUID was inductively coupled to the nearby shift register stage. The major obstacle in testing the circuits was the interference between the two read SQUIDs, and we could get over the problem by determining the correct operation points of the SQUID from the simultaneously measured modulation curves. Loaded data ('1' or '0') were successfully shifted from a stage to the next by a controlled current pulse injected to the bias lines located between the stages, and the corresponding correct data shifts were observed with the two read SQUIDs.

• 한국초전도ㆍ저온공학회논문지
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• 제24권4호
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• pp.11-15
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• 2022

We conducted numerical calculations to obtain the critical current as a function of the magnetic flux through the topologically trivial and non-trivial superconducting quantum interference devices (SQUIDs), with varying the capacitive and inductive couplings of Josephson junctions (JJs). Our calculation results indicate that a nontrivial SQUID is almost indistinguishable from trivial SQUID, considering the effective capacitance coupling. When the SQUID contains 2π- and 4π-periodic supercurrents, the periodicity of the current-flux relation can be distinguished from the purely trivial or nontrivial SQUID cases, and its difference is sensitive to the relative ratio between the topologically trivial and nontrivial supercurrents. We believe that our calculation results would provide a practical guide to quantitatively measure the portion of the topologically nontrivial supercurrents in experiments.

• 한국식생활문화학회지
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• 제17권4호
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• pp.465-472
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• 2002

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 $4^{\circ}C\;and\;20^{\circ}C$. 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 $4^{\circ}C\;and\;20^{\circ}C$ 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 $20^{\circ}C$ but there was not a severe difference of acid value between $4^{\circ}C\;and\;20^{\circ}C$ stored samples.

• 수산해양기술연구
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• 제49권3호
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• pp.208-217
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• 2013

Decoys for automatic jigging machines, the body part of a squid hook, have been developed in small and existing sizes in consideration of squid food, color blindness, and retinomotor responses and in utilization of pearl pigment, PP of high transparency, and combined mixture. In comparison of the developed silver-white decoy and existing decoys, the optical characteristics were examined, and the fishing performance of small size silver-white squid hooks was assessed in application of 4 fishing boats with the squid automatic jigging machine and metal halide fishing lamp in July, 2012. The luminances of the three squid hook colors-green, dark green and silver-white-increased as the intensity of illumination increased. Among these, the increase of silver-white was particularly distinguished. As to the average contrast of squid hooks, that of silver-white was 10.33, which was the highest, and then green 1.86 and dark green -0.10 in the order. As to the fishing performance of the silver-white hook, that of the 202 Geumyeong-ho and 101Yongjin-ho which caught squids were similar to that of the existing green hook and was relatively low in the case of the Dongbu-ho. However, that of the Haengbok-ho which caught relatively small squids whose average length was 19.9cm and installed silver-white hook in all automatic jigging machines was significantly excellent. In order to enhance the fishing performance of small size silver-white hooks, therefore, it would be effective to install in every automatic jigging machines of fishing boat and to start fishing before July by which small squids are caught.

• 한국수산과학회지
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• 제37권4호
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• pp.345-353
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• 2004

Target strength (TS) of Japanese common squids (Todarodes pacificus) were measured using 38 and 120 kHz split beam scientific echosounders under the live condition. For the TS measurement of an individual, a total of 3 squids (mantle length (ML): 22.8, 25, and 27 cm) were used using small fishhook method, whereas for measurement of swimming angle, a total of 8 squids (ML: 21-27 cm) were used under live condition, confined with net cage with 2 m diameter At the same time, two underwater video cameras enabled continuous monitoring of squid behavior. Considering normal behavior, the mean TS at 38 and 120 kHz varied from -48.6 to -45.9 dB, and from -46.5 to -44.6 dB, respectively In both frequencies, mean TS at 120 kHz is relatively higher than that of 38 kHz, approximately 1.3-2.5 dB. From free living condition, the mean swimming angle of the squlds was $-24^{\circ}$. The results of the measurement will be provided basic information for conducting acoustic surveys of the squid.