Relationship between Postmortem Changes and Browning of Boiled, Dried, and Seasoned Product Made from Japanese Common Squid (Tedarodes pacificus) Mantle Muscle

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.

Multi-Analyte MS Based Investigation in Relation to the Illicit Treatment of Fish Products with Hydrogen Peroxide

“…DMA, FA, and TMA are products of enzymatic degradation by intrinsic bacteria together with biogenic amines (histamine, tyramine, phenylethylamine, putrescine, and cadaverine), thiols and hydrogen sulfide (H 2 S). Moreover, in mollusks such as squid, the SSO enzymes can produce hypoxanthine and acetic acids salts, that contribute to the appearance of off-flavor [14,15].…”

Recent advances in fishy odour in aquatic fish products, from formation to control

“…Research by Varlett, Prost & Serot (2007) showed that the characteristic odour component in freshwater fish is composed of aldehydes, alcohols and enols, which were produced by the degradation of polyunsaturated fatty acids by lipoxygenase in the body. Under enzymatic activity like specific spoiling micro‐organism (SSO) enzymes, trimethylamine oxide (TMAO) could generate several chemical compounds: dimethylamine (DMA) and formaldehyde (FA) from endogenous (aquatic environment) muscle bacteria ( Pseudomonas and Alteromonas ) activity, and trimethylamine (TMA) from exogenous (which accumulates in fish products after capture and is typical of the terrestrial environment) bacteria ( Salmonella, Vibrio ) activity (Boziaris et al ., 2013), which can produce the off‐flavour by the form of hypoxanthine and acetic acids salts from squid (Omura et al ., 2007). In addition, carotenoids and sulphur‐ and nitrogen‐containing precursors in fish, such as fish epidermal mucus and various proteins in the body were catalysed by enzymes and decomposed into peptides and amino acids, and then decarboxylated and deaminated to form fishy substances such as aminovaleric acid, aminovaleraldehyde and hexahydropyridine (Hong et al ., 2013).…”

Effects of Heating Treatment on the Physicochemical and Volatile Flavor Properties of Argentinian Shortfin Squid (Illex argentinus)

“…The heating method inhibits the growth/reproduction of microorganisms, inactivates enzymes, and endows squid products with a special flavor via physicochemical reactions. However, the chemical composition of squid muscle (including the rich nutrients, high content of water, and various precursor substances), which greatly affects the final commercial quality of squid products, is highly susceptible to the action of heating [3]. Some undesired heatinduced quality changes, including textural deterioration, discoloration, nutrient loss, and flavor deterioration, inevitably occur due to high temperatures or long-term heating during traditional thermal treatments.…”