Mechanism study of high browning degree of mantle muscle meat from Japanese common squid Todarodes pacificus during air-drying

Jie-Ting Geng; Toshiki Kaido; Masaru Kasukawa; Chan Zhong; Le-Chang Sun; Emiko Okazaki; Kazufumi Osako

doi:10.1016/j.foodchem.2014.12.029

Mechanism study of high browning degree of mantle muscle meat from Japanese common squid Todarodes pacificus during air-drying

Food Chem. 2015 Jun 1:176:158-66. doi: 10.1016/j.foodchem.2014.12.029. Epub 2014 Dec 23.

Authors

Jie-Ting Geng¹, Toshiki Kaido², Masaru Kasukawa², Chan Zhong¹, Le-Chang Sun³, Emiko Okazaki¹, Kazufumi Osako⁴

Affiliations

¹ Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Konan 4-5-7, Minato-ku, Tokyo 108-8477, Japan.
² General Foods Laboratory, Natori Co., Ltd, Toshima 8-3-3, Kita-ku, Tokyo 114-0003, Japan.
³ College of Biological Engineering, Jimei University, Jimei, Xiamen 361021, China.
⁴ Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Konan 4-5-7, Minato-ku, Tokyo 108-8477, Japan. Electronic address: osako@kaiyodai.ac.jp.

PMID: 25624219
DOI: 10.1016/j.foodchem.2014.12.029

Abstract

Mantle meat from the Japanese common squid (Todarodes pacificus) browns more than other squid meats during air-drying. The factors contributing to the browning of Japanese common squid, long-finned squid (Photololigo edulis) and bigfin reef squid (Sepioteuthis lessoniana) were studied in boiled and raw meat both before and after air-drying. Dried raw meat from the Japanese common squid browned more than dried boiled meat (b(∗) value, from 4.7 to 28.5). The results from SDS-PAGE showed significant degradation of myosin heavy chain (MHC) suggesting that protease activity in raw Japanese common squid meat was higher than in the other two species. The concentration of arginine (1932.0mg/100g) and ribose (28.8μmol/g) in Japanese common squid meat was higher than in the other two species. These results suggest that high protease activity and high concentrations of arginine and ribose increase the browning discoloration of Japanese common squid during air-drying.

Keywords: Brown discoloration; Dried squid products; Free amino acids; Protease; Reducing sugar.

MeSH terms

Animals
Decapodiformes*
Electrophoresis, Polyacrylamide Gel
Food Preservation / methods*
Muscle, Skeletal / chemistry*
Seafood*
Shellfish*
Temperature