• Journal of Applied Biological Chemistry
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• v.61 no.1
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• pp.93-100
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• 2018

The aim of this study was to enhance the antioxidant activity of salted squid by inoculation of two Weissella spp. strains (W. cibaria FB-069 and W. viridescens FB-077) isolated from traditional Korea salted squid. The safety and probiotic potential characteristics of these two strains were evaluated. The safety of these strains was analyzed based on hemolytic activity, mucin degradation, biogenic amino production, and resistance to antibiotics. These lactic acid bacteria showed probiotic potential, including resistance to gastrointestinal tract conditions, adhesion to Caco-2 cells, and aggregation. The low-salted squid fermented with Weissella strains had consistently higher antioxidant activity through changing their amino acid profiles. Therefore, W. cibaria FB-069 and W. viridescens FB-077 might be good candidates for fermentation of salted squid to develop functional food with enhanced health benefits.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.5
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• pp.1051-1057
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• 1999

The effects of gamma irradiation on taste compounds of low salted and fermented squid were investig ated. Salted and fermented squid products were prepared with salt concentrations of 5%, 10%, and 20% and was fermented at 15oC and 25oC after gamma irradiation with a dosage of 2.5~10 kGy. Amino nitrogen (AN), volatile basic nitrogen(VBN), trimethylamine(TMA), and hypoxanthine(Hx) contents were examined during the fermentation periods. Results showed that gamma irradiation had no effect on the initial con tents of AN, VBN, TMA, and Hx compared with non irradiated salted and fermented squid. During the fermentation periods, these contents rapidly increased in accordance with the decrease in NaCl concen tration and irradiation dose, and the increase in fermentation temperature. Specifically, the taste compounds of salted and fermented squid prepared with a NaCl concentration of 10% and an irradiation dose of 10 kGy maintained the appropriate level for the fermentation period at 15oC.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.2
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• pp.261-267
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• 1995

Low-salted and fermented squid product, squid jeotkal was prepared with the addition of 10% salt and fermented for 50 day at 1$0^{\circ}C$. During fementation of squid, sensory evaluation and changes of volatile components were examined. Volatile flavor components in raw squid and low-salted squid jeotkal were extracted using a rotary evaporating system. The volatile concentrates were identified by GC and GC-MS. Major volatile components of raw squid were methional and 2-methyl-2-propanol. However, alcohols such as propanol, isoamyl alcohol, methionol and phenylethyl alcohol increased during the period of fermentation. The model reaction using microorganism was carried out, in order to confirm formation mechanism ofvolatile flavor compounds of the squid during fermentation. The main volatile components of Pseudomonas sp. D2 model system were isoamyl alcohol and acetoin. Those of Staphylococcus xylosus model system were isoamyl alcohol and phenylacetaldehyde.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.5
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• pp.687-694
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• 2012

$Jeot-gal$ is a traditional Korean fermented seafood with a salt concentration of 15~20%. However, today's consumers prefer low-salted foods as they have become aware that high levels of salt cause hypertension and diabetes. In this study, the quality characteristics and shelf-life of low-salted squid $Jeot-gal$ were investigated at different fermentation temperatures and salt concentrations. The shelf-lives of 3%-salted squid $Jeot-gal$ fermented at -1, 4, and $10^{\circ}C$ were 45, 31, and 23 days, respectively, whereas those of 5%-salted squid $Jeot-gal$ were 52, 36, and 25 days. The DPPH radical scavenging activity of the ethanol extract of squid $Jeot-gal$ was stronger than that of the water extract. However, the other antioxidative activities, such as hydrogen peroxide and hydrogen peroxide radical scavenging activities, as well as enzyme inhibitory activities were very low at 20 mg/mL of water and ethanol extracts. Based on the results of the sensory evaluation, the quality of low-salted fermented squid $Jeot-gal$ was almost similar to that of commercial squid $Jeot-gal$ with a high salt concentration.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.55 no.4
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• pp.437-442
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• 2022

Squid jeotgal is a very popular traditional, salted, and fermented seafood in Korea. Due to the development of a distribution structure, a lot of imported squid jeotgal has recently entered Korea. In this study, we analyzed and compared the microbial contamination levels of domestic and imported squid jeotgal. The total viable bacterial count in domestic and imported jeotgal was 5.20 and 5.38 log CFU/g, respectively. The highest contamination level was 6.94 log CFU/g in one of the imported squid jeotgal samples. Coliforms were not detected in domestic jeotgal but were detected at 50% with 2.21 log CFU/g in imported jeotgal. Escherichia coli and Staphylococcus aureus were not detected (ND: <1 log CFU/g) in both domestic and imported jeotgal. All samples of jeotgal were negative for Bacillus cereus and Clostridium perfringens. The microbial contamination levels determined in the current study may be utilized as primary data to execute microbial risk assessments on domestic and (or) imported jeotgal.

• Food Engineering Progress
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• v.15 no.2
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• pp.122-129
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• 2011

In this study, discrimination of salted cuttle fish and salted mitra squid was carried out using electronic nose based on mass spectrometer. Intensities of each fragment from salted cuttlefish by electronic nose were completely different from those of salted mitra squid. Each sample was analyzed, and discriminant function analysis (DFA) was used for the discrimination of similar products. DFA plot indicated a significant separation of each salted cuttlefish and mitra squid ($r^2$= 0.8789, F= 162.13). Electronic nose based on mass spectrometer could be used as an efficient method for discrimination of Economically Motivated Authentication (EMA) foods.

• Korean Journal of Food Science and Technology
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• v.51 no.2
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• pp.114-119
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• 2019

Seven antimicrobial agents known to be effective in inhibiting the growth of lactic acid bacteria were applied to ensure the microbial safety of low-salted squid and myungran jeotgal with 4-6% salinity. These agents reduced the salt content by 50% compared with the conventional Jeotgal. Lactic acid bacteria such as Lactobacillus sp., Streptococcus sp., and Pediococcus sp. were commonly found to account for 80% of microbial organisms, and yeast and fungi were observed in squid and myungran jeotgal, respectively. The total bacterial counts in squid and myungran jeotgal showed 94.20 and 90.87% reduction after the addition of 0.5% (w/w) glycine. The microbial counts in squid and myungran jeotgal decreased $10^1-10^2CFU/g$ when compared with the control after 21 days at $10^{\circ}C$. Glycine was found to be an effective commercial antimicrobial agent that can be used to control bacterial count in low-salted Jeotgal without affecting sensory qualities such as overall taste and flavor.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.26 no.4
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• pp.312-320
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• 1993

Low-salted and fermented squid products, squid jeotkal was prepared and fermented at $10^{\circ}C$. During fermentation of squid, microbiological and chemical changes were examined. Sensory evaluation was also carried out. After 20 days of fermentation, taste and flavor of the squid jeotkal containing $10\%$ NaCl were proven to be the best; in contrast, the jeotkal with $7\%$ NaCl exhibited the highest sensory score. At the period showing the best flavor and taste, viable cell count reached to $10^8/g$. Throughout the fermentation period, types of microorganisms isolated were significantly different in squid jeotkal of different salinity. In general, protease producer and bacteria producing components of jeotkal-flavor and organic acids more likely contributed to producing the jeotkal of the best quality. pH of the squid jeotkal with $10\%$ salinity maintained under pH 7.0 throughout the fermentation periods; however, in the case of the jeotkal with $7\%$ salinity, pH increased over pH 7.0 after day 25. Similar tendency was observed in the results from VBN and hypoxanthine formation. Total nitrogen was decreased as fermentation proceeded; in contrast, total free amino acids were increased.

• Korean Journal of Food Science and Technology
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• v.31 no.4
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• pp.1050-1056
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• 1999

The effect of ${\gamma}-irradiation$ was investigated on salted and fermented squid, squid jeotkal. Squid jeotkal was prepared with salt concentrations of 5%, 10% and 20% and was fermented at $15^{\circ}C$ and $25^{\circ}C$ after ${\gamma}-irradiation$ with doses of 0, 2.5, 5 and 10 kGy, respectively. Proximate composition, salinity, water activity (Aw), pH, total bacteria and sensory evaluation were examined during fermentation periods. Results showed that ${\gamma}-irradiation$ had no effect on proximate composition, salinity and Aw compared with non-irradiated squid jeotkal. However, pH and total bacteria, as well as sensory evaluation, were changed variously with processing conditions such as NaCl concentration, irradiation dose and fermentation temperature. The results of total bacteria and sensory evaluation showed that squid jeotkal with NaCl concentration of 10% and an irradiation dose of 10 kGy maintained high quality for 30 days at $15^{\circ}C$. Therefore, it was considered that ${\gamma}-irradiation$ was effective in processing low-salted squid jeotkal and extending its shelf-life without adding any food additives.

• 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.