• Journal of Marine Bioscience and Biotechnology
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• v.2 no.1
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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.

• Journal of Marine Bioscience and Biotechnology
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• v.1 no.4
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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.

• Journal of Marine Bioscience and Biotechnology
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• v.2 no.3
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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.

• Journal of Marine Bioscience and Biotechnology
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• v.2 no.4
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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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• v.40 no.4
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• pp.318-322
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• 1997

As an investigation for utilization of squid viscera oil as a food source, we attempted to improve a quality of fish burger by addition of emulsion curd formed from gelatin, water and refined squid viscera oil. Judging from the results of peroxide value, brown pigment formation, color value of Hunter, jelly strength and sensory evaluation, the reasonable amount of emulsion curd for the improvement of a fish burger functionality was determined as 6% on the weight basis of the chopped mackerel meat. Total plate counts, volatile basic nitrogen and histamine contents in fish burger prepared by addition of 6% of emulsion curd were $6.2{\times}10^4\;CFU/g$, 19.0 mg/100 g, and 50.7 mg/100 g, respectively. It may be concluded, from the above results that the emulsion curd-added fish burger is a safe as a food commodity. The ratio of polyenes to saturates of emulsion curd-added mackerel burger was 1.13. By adding emulsion curd formed from gelatin, water and refined squid viscera oil, color in cross section, texture and lipid functionality of mackerel burger could be improved in part.

• Applied Biological Chemistry
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• v.40 no.4
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• pp.294-300
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• 1997

As a part of basic investigation for utilizing by-products derived from marine food processing more effectively as a food source, refining of viscera oil of squid caught off Newzealand were investigated. In the process of refining, degumming with 3% of phosphoric acid at $60^{\circ}C$ for 30 min was effective in removing phosphatides, and optimal condition to neutralize was treating with 0.6% excess of 20% sodium hydroxide solution at $80^{\circ}C$ for 20 min. Bleaching was optimized by adding 10% activated clay and treating for $100^{\circ}C$ for 20 min under vacuum, and deodorizing was done by steam destillation at $180^{\circ}C$ for 60 min under 4 torr of vacuum. Acid value, peroxide value and chromaticity of refined squid viscera oil were 0.20, 0.8 meq/kg and 0.019, respectively. The ratio of polyenoic acid composition to saturated acid composition of refined squid viscera oil was 1.28 and its major fatty acids were 16 : 0, 18 : In-9, 20 : 5n-3 and 22 : 6n-3.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.32 no.2
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• pp.217-222
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• 1999

A squid viscera oil contains a high content of EPA, DHA, and other valuable polyunsaturated fatty acids. The extractions of squid viscera oil by supercritical carbon dioxide both with/without $3\%$ (v/v) ethanol were performed in a semicontinuous flow extractor at 8.3 to 13.8 MPa and 25 to $50^{\circ}C$. When ethanol was added to $SC-CO_2$, the extraction ratio of lipid increased. The extracts contained high content of unsaturated oils like DHA and EPA. The highest extraction yield of lipid from squid viscera oil extracted by supercritical carbon dioxide was obtained at 12.4 MPa and $40^{\circ}C$ with/without entrainer. The main fatty acids of squid viscera oil extracted by supercritical carbon dioxide were myristric acid (14:0), palmitic acid (16:0), palmitoleic acid (16:1), oleic acid (18:1), arachidic acid (20:0), eicosapentaenoic acid (20:5), and docosahaxaenoic acid (22:6).

• Journal of Marine Bioscience and Biotechnology
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• v.14 no.1
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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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• v.40 no.3
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• pp.215-219
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• 1997

As a part of basic investigation for utilizing by-products derived from marine food processing more effectively as a food source, lipid contents, fatty acid compositions and lipid compositions in viscera and head of conger eel and hair tail, viscera of mackerel pike, and squids caught off Newzealand and off Falkland island were determined. The lipid contents in marine by-products showed $40.5{\sim}48.0%$ on a dry weight basis and it consisted of $92.1{\sim}99.0%$ neutral lipid and $1.0{\sim}7.9%$ polar lipid such as phospholipid and glycolipid. The neutral lipids mainly consisted of triglyceride$(50.0{\sim}69.9%)$ and had free fatty acid, free sterol, esterified sterol and hydrocarbon, diglyceride, and monoglyceride in less quantity. Squid viscera oil showed higher content in polyenes such as 20:5 and 22:6 than by-product oil derived from fish processing. Viscera oil of squid caught off Newzealand(21.1%) was the highest on DHA composition, followed by that of squid caught off Falkland island(16.3%), hair tail by-product oil(13.9%), conger eel by-product oil(11.7%) and mackerel pike by-product oil(10.7%), in the order named. The major fatty acids in total lipid and neutral lipid of byproducts were generally 16:0, 18: 1n-9, 20:5n-3 and 22:6n-3.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.3
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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.