The difference in the browning rate between dried and seasoned product made from instantly killed squid and that from frozen squid

Abstract

The mantle muscles from instantly killed and frozen then thawed specimens of the common squid Tedarodes paciˆcus were boiled at 80°C for 20 min, freeze-dried, and ground into powder, which were named``the dried, seasoned and shredded products (``sakiika '' in Japanese) browning models''. The models were measured for the contents of ATP and related compounds and reducing sugars such as ribose, glucose 6 phosphate (G6P) and fructose 6 phosphate (F6P) during preservation at 35°C for 30 days where the progression of browning was most likely caused by the Maillard reaction.While the hypoxanthine content of the live squid was much lower than that in the frozen one, the content of ribose in the model from the live squid was also much lower than that from the frozen one before preservation. During preservation at 35°C, the browning of the model from the frozen squid proceeded rapidly, whereas that from the live squid proceeded slowly. Concomitantly, the contents of ribose in the model from the frozen squid decreased rapidly, in contrast to the contents of G6P and F6P which decreased much slower. However, the contents of ribose and G6P in the model from the live squid were only slightly decreased.The bvalue of color diŠerence measured as a parameter of browning showed a high coe‹cient in the linear regression against the decrease of ribose (R 2 ＝0.724) for the model from the frozen squid, but not for that from the live squid with very low content of ribose. On the other hand, the coe‹cient of the bvalue against the decrease of G6P was very low for the model from the live squid (R 2 ＝0.394) and practically no correlation was observed with that from the frozen squid having a high G6P content. No correlation was found between the bvalue and F6P content for the two models. These results suggest that ribose, but not G6P and F6P, plays the major role in the browning of sakiika products.

Changes in Allergenicity and Digestibility of Squid Tropomyosin during the Maillard Reaction with Ribose

“…It was reported that ATP-related compounds were quickly degraded by enzymes and ribose was accumulated in squid muscle after death (13)(14)(15). Omura et al reported that the ribose content in squid muscle (>1.0 µmol/g of dry matter) increased more than 8 times during storage and heating processes (16) and the browning reaction progressed with a loss of ribose (10) in squid mantle muscle. These findings indicate that the Maillard reaction in squid mantle muscle would be closely related to ribose and the reaction affects food quality of dried squid products (10,17).…”

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

“…Omura and others (2004, 2005) also investigated the relationship between the sugar content and degree of browning in a boiled, freeze‐dried, and ground squid product model made from frozen Japanese common squid mantle muscle. During preservation at 35 °C, the frozen squid model became brown much stronger than that made from squid instantly killed.…”