Prevention of the browning of dried Japanese common squid Todarodes pacificus by immersion in sodium citrate solution before drying

Abstract

To prevent Maillard browning of the Japanese common squid Todarodes pacificus during air-drying, the effect of treatment with a saturated sodium citrate (Na-citrate) solution was investigated. The degree of browning of dried squid meat immersed in the Na-citrate solution before drying (Na-citrate meat) was significantly lower than that of dried untreated meat and the dried meat immersed in ion exchanged water before drying. Results of SDSPAGE analysis revealed that myosin heavy chain degradation of the Na-citrate meat was suppressed during drying compared to other dried samples. The total amount of free amino acids in the Na-citrate meat was lower than that in the other dried samples. These results suggest that Na-citrate prevents the generation of free amino acids, which are involved in the Maillard reaction, and results in a lower degree of brown discoloration of dried squid.