## 4 Discussion
[PERSON] and [PERSON] [5] reported that healthy foods contain high levels of \(\omega\)-3 fatty acids and low levels of \(\omega\)-6 fatty acids. As high \(\omega\)-6 fatty acid levels in food can promote disease development [44], foods with a low ratio of \(\omega\)-6 fatty acids to \(\omega\)-3 fatty acids are suitable for health [45]. These results confirm that CSPSP is a useful senior-friendly food that can supply unsaturated fatty acids and \(\omega\)-3 fatty acids to the elderly. The vitamin standards for senior-friendly foods, as presented by the Food Code [31] and Korean Industrial Standards [28], are as follows: Vitamin A should be 70 \(\mu\)g RAE or more in the Food Code [31] and 75 \(\mu\)g RAE or more in the Korean Industrial Standard [28]; all vitamin D should be above 1.5 \(\mu\)g; all vitamin C should be 10 mg or more; Vitamin B2 should be more than 0.14 mg in the case of the Food Code [31], and more than 0.15 mg in the Korean Industrial Standard [28]; and Vitamin B3 should be 1.4 mg NE or more in the Food Code [31], and 1.6 mg NE or more in the Korean Industrial Standard [28]. When confirming that the vitamin content of the prototype met these standards, in both the Food Code [31] and the Korean Industrial Standards [28], only one type of water-soluble vitamin, B3, was within the standard range. However, for the other three vitamins [vitamins A and D (fat-soluble) and vitamin C (water-soluble)], the measured values were below the standard values. A study by [PERSON] [46] also reported the absence of vitamin C in squid (_Todarodes Pacificus_). Other research has focused solely on analyzing the vitamin B\({}_{12}\) content in squid, as conducted by [47], indicating a limited scope in the study of vitamins in squid. Notably, no dietary fiber content per 100 g of CSPSP was detected (Table 11). It is worth noting that both the Food Code [31] and Korean Industrial Standards [28] stipulate dietary fiber standards for senior-friendly foods, requiring a minimum of 2.5 g in compliance with both standards. CSPSP is a sterilized product, with no coliforms detected per gram, thus adhering to the sanitary indicator bacteria standards outlined for age-friendly foods in the Food Code [31]. [PERSON] and [PERSON] [48], along with [PERSON] et al. [15], have previously highlighted coliform groups as indicators of fecal substances in food and their vulnerability to heat. Consequently, the heating conditions employed in this study (90 \(\pm\) 5 \({}^{\circ}\)C, 30 min) for CSPSP were deemed adequate for sterilizing intestinal bacteria. Compared to raw squid, the safety of heavy metals in CSPSP is not a level of concern. This result indicates that CSPSP is a safe and environmentally friendly food for the elderly in microbiological and heavy metal aspects. In accordance with the classification standards for physical properties (hardness and viscosity) stipulated by the Korean Industrial Standard [28], senior-friendly food must fall within stages 1-3. For stage 1, the range is 50,000-500,000 N/m\({}^{2}\) and not specified; for stage 2, it is more than 50,000 and less than 500,000 N/m\({}^{2}\) and not specified; and for stage 3, the range is less than 20,000 N/m\({}^{2}\) and 1500 mPas. The measured hardness value corresponds to the second level, classifying it as a second-level senior-friendly food. Therefore, CSPSP was deemed suitable as a hardness control product when applied to the physical property standards of the Food Code [31] and the Korean Industrial Standard [28], classifying it as a second-stage senior-friendly food. According to the findings of [PERSON] et al. [43], the hardness of the raw jumbo squid (_Dosidicus gigas_) mantle was 29.5 N. However, after boiling the raw jumbo squid mantle at 100 \({}^{\circ}\)C for 30 min, the hardness significantly decreased to 9.1 N, indicating softening of the jumbo squid mantle's texture due to heat treatment. It can be inferred that the muscle structure softens under the heat treatment of squid mantles (approximately 100 \({}^{\circ}\)C).