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Keywords:

  • boiled-dried-seasoned squid product;
  • browning;
  • postmortem change;
  • sugars

ABSTRACT:  To clarify the process that possibly causes discoloration in boiled, dried, and seasoned squid products (“sakiika” or “ikakun” in Japanese), we investigated the relationship of squid freshness with the rate of browning using the boiled, freeze-dried, and ground squid product model. ATP and its related compounds in Japanese common squid (Tedarodes pacificus) decomposed gradually during storage, yielding hypoxanthine and ribose at 24 h postmortem. The browning rate of the model during preservation as revealed by the increase of the b* value showed a high coefficient in the linear regression against ribose content (R2= 0.767). Only the model made from the squid stored for 24 h postmortem turned brown. These results strongly suggest that ribose produced during storage plays a major role in the browning of dried and seasoned squid products.