Relationship among pH, generation of free amino acids, and Maillard browning of dried Japanese common squid Todarodes pacificus meat
| Autor: | Toshiki Kaido, Jie-Ting Geng, Masaru Kasukawa, Emiko Okazaki, Kazufumi Osako, Kigen Takahashi |
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| Rok vydání: | 2018 |
| Předmět: |
Todarodes pacificus
Ribose Color Free amino Arginine 01 natural sciences Analytical Chemistry symbols.namesake 0404 agricultural biotechnology biology.animal Animals Color measurement Air drying Food science Amino Acids Squid Dried food biology Chemistry 010401 analytical chemistry Decapodiformes Temperature 04 agricultural and veterinary sciences General Medicine Hydrogen-Ion Concentration biology.organism_classification 040401 food science 0104 chemical sciences Maillard Reaction Maillard reaction Seafood Dried squid symbols Food Science |
| Zdroj: | Food chemistry. 283 |
| ISSN: | 1873-7072 |
| Popis: | Relationship among pH, generation of free amino acids (FAAs), and Maillard browning was investigated in Japanese common squid during air drying at 40 °C to prevent its discoloration. In the surface color measurement, increase in the b* value which is an indicator for Maillard browning of the dried squid was mitigated at pH 4.0-6.0 and accelerated at pH 7.5-9.0. Adjusting the pH to 5.5 effectively suppressed increasing of the b* value (p 0.05). Arginine (Arg) generation involved in the Maillard reaction, was inhibited in the dried squid at pH 5.5 (p 0.05). Maillard reactivities between ribose and amino acids were lower at pH 4.0 than at pH 5.5 (p 0.05). These results indicate that browning of the dried squid is significantly suppressed at pH 5.5. Moreover, suppression of Arg generation is more effective than weakening of Maillard reactivity between ribose and Arg, in mitigating Maillard browning of the dried squid at an acidic pH. |
| Databáze: | OpenAIRE |
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