On the feeding habits of the common squid, Todarodes pacificus Steenstrup in the offshore region of the Japan Sea

1965 ◽  
Vol 12 (6) ◽  
pp. 1066
Keyword(s):  
Feeding Habits ◽  
Japan Sea ◽  
Todarodes Pacificus ◽  
Common Squid ◽  
The Japan Sea ◽  
The Common ◽  
Offshore Region

scholarly journals Improvement in Physicochemical, Microbial, and Sensory Properties of Common Squid (Todarodes pacificus Steenstrup) by Superheated Steam Roasting in Combination with Smoking Treatment

2019 ◽  
Vol 2019 ◽  
pp. 1-15 ◽  
Author(s):  
Lisa Andriani Sutikno ◽  
Khawaja Muhammad Imran Bashir ◽  
Hari Kim ◽  
Yeseul Park ◽  
Na Eun Won ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Shelf Life ◽  
Superheated Steam ◽  
Antimicrobial Activities ◽  
Food Ingredients ◽  
Significance Level ◽  
Texture Profile ◽  
Todarodes Pacificus ◽  
Common Squid ◽  
The Common

The common squid (Todarodes pacificus) is one of the most widely consumed food ingredients in East Asian countries, especially Korea and Japan. It is generally marketed raw, which leads to inconvenient preparation, less commercial value, and short shelf life. Therefore, in order to handle these problems, superheated steam roasting (260°C heater, 240°C steam for 4 min) in combination with smoking treatment (15 min) using sawdust from the oak tree was used to process squid before mixing with vegetables and special sauce to make a ready-to-eat squid dish in an effective packaging. The processed squid product showed favorable sensory characteristics (appearance, odor, color, flavor, and texture) and physicochemical properties including maintained pH level (pH > 6.4), low microbial activity (4.74 ± 4.27 log CFU/g), low VBN level (18.27 ± 0.52 mg%), and good texture profile during storage for 10 days at 10°C. Results were significant at the significance level of p<0.05. Findings of this study suggest that the superheated steam-roasting treatment was the best method to maintain nutritional value of the common squid. It also showed favorable sensory and physicochemical properties, while smoking treatment prolonged the shelf life through enhancing antioxidant and antimicrobial activities and enriched flavor of the squid product.

Response of the Japanese flying squid (Todarodes pacificus) in the Japan Sea to future climate warming scenarios

2020 ◽  
Vol 159 (4) ◽  
pp. 601-618 ◽  
Author(s):  
Fei Ji ◽  
Xinyu Guo ◽  
Yucheng Wang ◽  
Katsumi Takayama
Keyword(s):  
Climate Warming ◽  
Japan Sea ◽  
Future Climate ◽  
Todarodes Pacificus ◽  
The Japan Sea

Distribution and migration of Japanese common squid, Todarodes pacificus, in the southwestern part of the East (Japan) Sea

2008 ◽  
Vol 91 (2-3) ◽  
pp. 281-290 ◽  
Author(s):  
Kwangho Choi ◽  
Chung Il Lee ◽  
Kwangseok Hwang ◽  
Sang-Woo Kim ◽  
Jong-Hwa Park ◽  
...  
Keyword(s):  
Japan Sea ◽  
Southwestern Part ◽  
Todarodes Pacificus ◽  
Common Squid ◽  
And Migration ◽  
Japanese Common Squid
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