Mechanism study of high browning degree of mantle muscle meat from Japanese common squid Todarodes pacificus during air-drying
| Autor: | Jie-Ting Geng, Toshiki Kaido, Kazufumi Osako, Masaru Kasukawa, Le-Chang Sun, Emiko Okazaki, Chan Zhong |
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| Rok vydání: | 2014 |
| Předmět: |
inorganic chemicals
Todarodes pacificus animal structures medicine.medical_treatment Analytical Chemistry Food Preservation medicine Browning Bigfin reef squid Animals Food science Raw meat Muscle Skeletal Shellfish Protease biology musculoskeletal neural and ocular physiology Food preservation Decapodiformes Temperature food and beverages General Medicine biology.organism_classification Sepioteuthis nervous system Biochemistry Seafood Electrophoresis Polyacrylamide Gel Food Science |
| Zdroj: | Food chemistry. 176 |
| ISSN: | 1873-7072 |
| Popis: | 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. |
| Databáze: | OpenAIRE |
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