Mechanism study of high browning degree of mantle muscle meat from Japanese common squid Todarodes pacificus during air-drying.
Food Chem
; 176: 158-66, 2015 Jun 01.
Article
em En
| MEDLINE
| ID: mdl-25624219
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.
Palavras-chave
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Frutos do Mar
/
Decapodiformes
/
Alimentos Marinhos
/
Músculo Esquelético
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Conservação de Alimentos
Limite:
Animals
Idioma:
En
Revista:
Food Chem
Ano de publicação:
2015
Tipo de documento:
Article
País de afiliação:
Japão