• 한국해양바이오학회지
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• 제2권1호
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• pp.55-59
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• 2007

The oil and concentrated protein powder from squid viscera was extracted and recovered by a semi-batch supercritical carbon dioxide ($SCO_2$) extraction system and the degree of oxidation in the extracted oil was measured in order to compare with extracted oils using organic solvents. The degree of storage in treated squid viscera by $SCO_2$ extraction was measured in order to compare with untreated squid viscera. As results obtained, it was found that the auto-oxidation of the oils using $SCO_2$ extraction occurred very slowly compared to the oils by organic solvent extraction. And the treated squid viscera by $SCO_2$ extraction was reached the point of initial rottenness slowly than untreated squid viscera.

• 한국해양바이오학회지
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• 제1권4호
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• pp.311-316
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• 2006

Enzymatic ethanolysis of fish oil with immobilized lipase was investigated for reducing the free fatty acid contents and enhancing the function of fish oil. Ethanolysis reactions were carried out in erlenmeyer flask (25ml) containing a mixture of squid viscera oil and 99.9% ethanol using 1% (based on w/w squid viscera oil) immobilized lipase. The reaction mixtures were incubated at $50^{\circ}C$ and shaken at 100rpm. Ethanol was added into the mixture by stepwise addition method of Shinmada[9]. Measurement of free fatty acid molar amounts was studied by Acid Value. Tendency of oil variation during transesterification was studied by TLC method. Enzymatic ethanolysis composed diglyceride, monoglyceride and fatty acid ethyl ester with reducing free fatty acid contents. Also, selective ethanolysis by Lipozyme TL-IM and Lipozyme RM-IM mostly did not react at the sn-2 position of squid viscera oil. Lipozyme RM-IM was more suitable enzyme to reduce the free fatty acid contents by ethanolysis than Lipozyme TL-IM. Squid viscera oil was transformed into suitable properties (5 in Acid Value) for functional fish oil production.

• 한국해양바이오학회지
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• 제2권3호
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• pp.155-159
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• 2007

Ethanolysis of squid viscera oil with immobilized lipase was investigated for reducing the free fatty acid contents and enhancing the function of the oil by stepwise addition method of Shinmada[1]. Tendency of oil variation during Ethanolysis showed increased content of diglyceride, monoglyceride and fatty acid ethyl ester with reduced free fatty acid contents. The oil composition was analyzed using GC-FID and compared before and after ethanolysis. Structural analysis of the lipid was performed by HPLC-UV spectrophotometer during ethanolysis. The transformed oil was thought to has suitable properties for functional oil production.

• 한국해양바이오학회지
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• 제2권4호
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• pp.257-262
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• 2007

Squid viscera oil was investigated by pretreatment method for enhancing the commercial value. Transeterification was performed to reduce rancidity of the oil, off-flavor was removed by using activated carbon adsorption. Analysis using ATD (Automatic Thermal Desorber) and GC/MG shows the efficacy of off-flavor removement. The rates of Transesterification employing inorganic catalyst and biocatalyst were tested, respectively. With stepwise addition of ethanol, the most efficiency of the reaction was achieved by inorganic catalyst. The efficiency of the reaction was estimated by acid value corresponding to rancidity of reaction product.

• Applied Biological Chemistry
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• 제40권4호
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• pp.318-322
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• 1997

오징어 내장유를 식용자원으로 이용하기 위한 일련의 연구로서 젤라틴, 물 및 정제 오징어 내장유로 형성된 유화물의 첨가에 의한 어육버거의 품질개선을 시도하였다. 과산화물값, 갈변도, 헌터색조, 젤리강도 및 관능검사의 결과로 미루어 보아, 고등어버거의 기능성 개선을 위한 유화물의 적절한 첨가량은 마쇄한 고등어육에 대하여 6%로 판단되었다. 채육한 고등어육에 대하여 6%에 해당하는 유화물을 첨가하여 제조한 고등어버거는 휘발성 염기질소, 총균수 및 히스타민함량이 각각 19.0 mg/100g, $6.2{\times}10^4CFU/g$ 및 50.7 mg/100g으로 그 함량이 낮아 식품위생적으로 안전하다고 판단되었다. 유화물 첨가 고등어버거의 포화산에 대한 고도불포화지방산의 비율은 1.13이었다. 색조, 젤리강도, 지방산조성 및 관능검사를 측정한 결과 유화물 첨가에 의해 고등어버거의 색조, 조직감 및 지질의 기능성을 일부 개선할 수 있었다.

• Applied Biological Chemistry
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• 제40권4호
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• pp.294-300
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• 1997

수산가공 부산물을 식용자원으로 이용하기 위한 일련의 연구로서 오징어 내장유의 정제조건에 대하여 검토하였다. 오징어 내장유 100ml에 대하여 인산 3ml를 첨가하고 $60^{\circ}C$에서 30분간 교반하여 탈검한 다음 이것에 20% 수산화나트륨을 0.6% 과잉첨가한 후 탈산처리 하는 것이 효과적이었다. 탈산유에 대하여 10%에 해당하는 활성백토를 가한 후 감압하에 $100^{\circ}C$에서 20분간 탈색처리한 후 압력을 4torr 이하의 감압하에서 수증기증류법으로 $180^{\circ}C$에서 60분간 처리한 오징어 내장유가 물리, 화학적 성상이 가장 우수하였다. 정제유의 산값, 과산화물값 및 색도는 각각 0.20, 0.8 meq/kg 및 0.019이었다. 정제유의 포화지방산에 대한 고도불포화지방산의 비율은 1.28이었고, 주요 구성 지방산은 16 : 0, 18 : 1n-9, 20 : 5n-3 및 22 : 6n-3 등으로 기능성이 우수하였다.

• 한국수산과학회지
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• 제32권2호
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• pp.217-222
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• 1999

초임계 $CO_2$를 이용한 오징어 내장유 추출은 8.3$\~$13.8 MPa과 $25\~50^{\circ}C$에서 semi-continuous flow extractor로 수행되었다. 그리고 초임계 $CO_2$에 entrainer로서의 $2\%$ (v/v) ethanol을 첨가한 것과 첨가하지 않은 것으로 수행되었다. 초임계 $CO_2$를 이용한 오징어 내장유 추출에서 지질의 최고 추출 수율은 조건 12.4 MPa과 $40^{\circ}C$에서 이루어 졌다. 초임계 $CO_2$를 이용한 오징어 내장유 추출에서 최고 용해도는 압력 12.4 MPa $40^{\circ}C$에서 entrainer를 첨가하지 않았을 때 1.48g oil/kg $CO_2$를 나타내었고, entrainer를 첨가하였을 때 압력 12.4MPa $40^{\circ}C$에서 4.85g oil/kg $CO_2$를 나타내었다. 초임계 $CO_2$를 이용하여 추출된 오징어 내장유의 주요지방산조성은 myristric acid (14:0), palmitic acid (16:0), palmitoleic acid (16:1), oleic acid (18:1), arachidic acid (20:0), eicosapentaenoic acid (20:5), docosahexaenoic acid(22:6)이다. 초임계 $CO_2$ 추출에 의해 추출된 추출물중 비소와 납은 검출되지 않으나 수은은 아주 미량으로 검출되었다.

• 한국해양바이오학회지
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• 제14권1호
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• pp.43-50
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• 2022

Squid is a sustainable source of long-chain omega 3 fatty acids. This study aims to assess the safety and triglyceride-lowering efficacy of refined oil derived from the squid(Todarodes pacificus) viscera. Male and female participants with elevated fasting serum lipids (i.e., total cholesterol of ≥5.2 mmol/L or fasting serum triglyceride of ≥1.65 mmol/L) were randomly allocated to the control (n = 52) or squid oil group (n = 52), and participants in the latter group were instructed to consume 3 g of squid oil daily for 60 days. None of the subjects reported adverse events associated with the consumption of squid oil. Baseline clinical chemistry and hematological parameter values and those toward the end of the treatment period were similar, and all values were within the normal range. Fasting cholesterol and triglyceride levels in the control and squid oil groups were similar; however, toward the end of the 60 day study period, these levels significantly reduced in the squid oil group relative to those in the control group (P< 0.01). However, high-density lipoprotein-cholesterol remained unchanged in both groups. Thus, it can be inferred that squid oil is a safe source of long-chain omega-3 fatty acids and has beneficial effects on the blood lipid levels. This is the first clinical study on squid oil usage, and suggests that it could be a sustainable source of omega 3 fatty acids.

• Applied Biological Chemistry
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• 제40권3호
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• pp.215-219
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• 1997

수산부산물을 식품소재와 같이 효율적으로 이용하기 위한 일련의 기초 연구로서 DHA 함유 지질 추출소재로서 붕장어, 칼치의 내장 및 두부, 꽁치, 포클랜드산 및 뉴질랜드산 오징어의 내장 등과 같은 부산물에 대하여 검토하였다. 수산부산물의 건물당 지질함량은 $40.5{\sim}48.0%$이었고, 지질조성은 중성지질이 $92.1{\sim}99.0%$로 추출 소채에 관계없이 거의 대부분을 차지하였다. 중성지질은 트리글리세리드가 $50.0{\sim}69.9%$로 절반 이상을 차지하였고, 유리지방산이 $7.8{\sim}20.3%$, 스테롤류가 $3.5{\sim}13.9%$, 탄화수소가 $4.2{\sim}10.2%$ 및 디글리세리드가 $3.5{\sim}9.3%$를 차지하였으며, 모노글리세리드는 2% 내외 이었다. 수산부산물에서 추출한 총지질의 지방산조성 중 폴리엔산의 조성비는 포클랜드산 및 뉴질랜드산 오징어 내장유가 각각 41.0% 및 38.2%로 어류 부산물유의 $27.7{\sim}33.3%$에 비하여 높았다. DHA조성비는 뉴질랜드산 오징어 내장유가 21.1%로 가장 높았고, 다음으로 포클랜드산 오징어 내장유(16.3%), 갈치 부산물유(13.9%), 붕장어 부산물유(11.7%) 및 꽁치 부산물유(10.7%) 등의 순이었다. 총지질을 구성하는 주요 지방산은 지질 추출 소재인 부산물의 종류에 관계없이 16:0, 18:1n-9, 20:5n-3 및 22:6n-3 등이었다.

• 한국식품영양과학회지
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• 제24권3호
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• pp.378-383
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• 1995

Phospholipid(PL), phosphatidylcholine(PC) and phosphatidylcholine free PL(PCF) were extracted from squid viscera and the antioxidant effects of each fraction on the oxidation of refined fish oil were evaluated. Polyunsaturated fatty acid contents were the highest in PC(46.7%) followed by PL(44.8%) and PCF(40.9%). The effects of each phospholipid fraction on stabilizing fish oil were compared by incubating at 40$^{\circ}C$ for 10 days. At the initial period(2 days), changes in peroxide value did not show any significant difference ; however, as incubation time was extended, PC fraction showed the strongest antioxidant activity. PL and PCF added to fish oils also resulted in increased stability against oxidation. Antioxidative effect of PC at the 5% level was equivalent to 0.05% BHT, 1% catechin and 1% tocopherol.