The constituents in water extracts responsible for the browning of boiled, dried and seasoned squid products

Abstract

The mantle muscle from frozen then thawed specimens of the Japanese common squid Todarodes pacificus was boiled at 80°C for 20 min, freeze-dried, and ground into powder. The squid mantle powder washed with water slightly colored brown during preservation at 35°C, while the mantle powder washed with chloroform-methanol (1:1) mixture solvent became brown remarkably. The 5% perchloric acid extract from the water soluble fraction of the squid mantle powder rapidly turned brown during preparation. Glucose 6-phosphate and ribose remarkably accelerated the browning. In this regard, the squid mantle powder added with ribose, but not with glucose 6-phosphate, exhibited characteristic features of the browning of the dried products made from squid under atmospheric conditions.