Relationship between postmortem changes and browning of boiled, dried, and seasoned product made from Japanese common squid (Tedarodes pacificus) mantle muscle |
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| Authors: | Omura Yuji Yamazawa Masakatsu Yamashita Yumiko Okazaki Emiko Watabe Shugo |
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| Affiliation: | Authors Omura, Yamashita, and Okazaki are with National Research Inst. of Fisheries Science, Fisheries Research Agency, 2-12-4 Fukuura, Kanazawa-ku, Yokohama 236-8648, Japan. Author Yamazawa is with College of Nagoya Bunri Univ., 2-1 Saszuka-cho, Nishi-Ku, Nagoya 451-0077, Japan. Author Watabe is with Laboratory of Aquatic Molecular Biology and Biotechnology, Graduate School of Agricultural and Life Sciences, Univ. of Tokyo, 1-1-1 Yayoi, Bunkyo-Ku, Tokyo 113-8657, Japan. Direct inquiries to author Omura (E-mail: ). |
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| Abstract: | ABSTRACT: To clarify the process that possibly causes discoloration in boiled, dried, and seasoned squid products ("sakiika" or "ikakun" in Japanese), we investigated the relationship of squid freshness with the rate of browning using the boiled, freeze-dried, and ground squid product model. ATP and its related compounds in Japanese common squid ( Tedarodes pacificus ) decomposed gradually during storage, yielding hypoxanthine and ribose at 24 h postmortem. The browning rate of the model during preservation as revealed by the increase of the b * value showed a high coefficient in the linear regression against ribose content ( R2 = 0.767). Only the model made from the squid stored for 24 h postmortem turned brown. These results strongly suggest that ribose produced during storage plays a major role in the browning of dried and seasoned squid products. |
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| Keywords: | boiled-dried-seasoned squid product browning postmortem change sugars |
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