Fatty Acid and Dimethyl Acetal Compositions of Phospatidylcholine and Phosphatidylethanolamine in the Reproductive Organs of Common Squid Todarodes pacificus

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.

Download Full-text

Spatio-Temporal Variability of the Habitat Suitability Index for the Todarodes Pacificus (Japanese Common Squid) around South Korea

Remote Sensing ◽

10.3390/rs11232720 ◽

2019 ◽

Vol 11 (23) ◽

pp. 2720 ◽

Cited By ~ 1

Author(s):

Lee ◽

Son ◽

Lee ◽

Kang ◽

Lee

Keyword(s):

South Korea ◽

Habitat Suitability ◽

Sea Surface ◽

Fishing Ground ◽

Habitat Suitability Index ◽

Fishery Resources ◽

Todarodes Pacificus ◽

Suitability Index ◽

Common Squid ◽

Japanese Common Squid

The climate-induced changes in marine fishery resources in South Korea have been a big concern over the last decades. The climate regime shift has led to not only a change in the dominant fishery resources, but also a decline in fishery landings in several species. The habitat suitability index (HSI) has been widely used to detect and forecast fishing ground formation. In this study, the catch data of the Todarodes pacificus (Japanese Common Squid) and satellite-derived environmental parameters were used to estimate the HSI for the T. pacificus around South Korea. More than 80% of the total catch was found in regions with a sea surface temperature (SST) of 14.91–27.26 ℃, sea surface height anomaly (SSHA) of 0.05–0.20 m, chlorophyll-a of 0.32–1.35 mg m-3, and primary production of 480.41–850.18 mg C m-2 d-1. Based on these results, the HSI model for T. pacificus was derived. A strong positive relationship (R2 = 0.9260) was found between the HSI and the fishery landings. The climatological monthly mean HSI from 2002 to 2016 showed several hotspots, coinciding with the spawning and feeding grounds of T. pacificus. This outcome implies that our estimated HSI can yield a reliable prediction of the fishing ground for T. pacificus around South Korea. Furthermore, the approach with the simple HSI model used in this study can be applied elsewhere, and will help us to understand the spatial and temporal distribution of fishery resources.

Download Full-text