• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.7
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• pp.1095-1103
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• 2014

A packaging and distribution system for transferring individual live squids at low temperature was developed and compared to a conventional bulk container system. Ten live squids in individual packages were stored in a large container at low temperature ($0{\sim}10^{\circ}C$). Live squids in individual packages at $6^{\circ}C$ showed a survival rate of 84% up to 72 hours, after which the survival rate decreased. However, the survival rate remained at 60% up to 120 hours. Further, the squids survived up to a maximum of 7 days. Optimum temperature was $5^{\circ}C$, and the survival rate of the packages was 70% when stored at $5^{\circ}C$ for 96 hours. A distribution test was carried out using a refrigerator truck at $5^{\circ}C$, and the results showed a 100% survival rate up to 16 hours and over 90% survival rate after 20 hours. A rectangular container was the most favorable when loading the container into the refrigerator truck. In testing the required volume of supplied seawater, 100% survival rate was observed over 15 hours with 20 L of sea water or more. Therefore, a single squid needed 2 L of seawater. After refrigerator truck transportation, optimum temperature for fish tank storage was $5^{\circ}C$, at which the survival rate was over 90% up to 72 hours. Using a refrigerator truck at $5^{\circ}C$, live squids survived up to 7 days, maintaining marketability.

• 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.

• 한국초전도학회:학술대회논문집
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• v.9
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• pp.17-17
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• 1999

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2003.05a
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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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• v.1 no.2
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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.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2002.11a
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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.

• Progress in Superconductivity and Cryogenics
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• v.24 no.4
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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.

• Journal of the Korean Society of Food Culture
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• v.17 no.4
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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.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.49 no.3
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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.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.37 no.4
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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.