Effects of Freshness and Heating Temperature on the Discoloration of Squid Meat Products |
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Authors: | Hideto Fukushima Koki Yamada Toshimichi Maeda Ritsuko Wada Masahiro Matsumiya |
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Affiliation: | 1. College of Bioresource Science, Nihon University , Kanagawa, Japan fukushima.hideto@nihon-u.ac.jp;3. College of Bioresource Science, Nihon University , Kanagawa, Japan;4. Department of Food Science and Technology, National University of Fisheries , Yamaguchi, Japan |
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Abstract: | ABSTRACT Squid processed products such as dried-seasoned squid turn brown during storage, causing a change in quality. The main cause of this browning is melanoidin produced by the Maillard reaction. In this study, four types of squid were processed at different heating temperatures between 50 and 90°C and examined for suppression of the production of D-ribose, the main component of melanoidin. Furthermore, the color change of the squid meat with each heat treatment during storage of 32 days at 30°C was investigated. Bigfin reef squid and cuttlefish with a relatively high freshness decreased D-ribose generation as the heating temperature increased, and the browning during storage also decreased accordingly. In contrast, Humboldt squid with a low freshness did not generate new D-ribose at any heating temperature during storage. Nevertheless, the browning was reduced as the heating temperature increased. It is thought that the Maillard reaction was also reduced by the heat denaturation of muscular proteins. These results suggest that browning due to the Maillard reaction of squid meat is greatly affected by initial freshness and heating temperature. |
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Keywords: | Squid mantle muscle browning discoloration Maillard reaction heating treatment |
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