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1 47 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. /-, No.,, , (,**0) 137 * ** * ** Characteristics of Browning in Packaged Saki-ika (Shredded Dried-squid) During Storage Masakatsu Yamazawa, Yuuzi Ohmura* and Takafusa Satou** College of Nagoya Bunri University,, + Sasazuka, Nisi, Nagoya, Aichi./+ **11 * National Research Institutes of Fisheries Science, Fisheries Research Agency,, +,., Kanazawa, Yokohama, Kanagawa, ** Nippon Kayaku Co. Ltd., + ++, Fuzimi, Tiyoda, Tokyo +*, 2+1, Saki-ika, made from raw squid, is soft in texture and white in color. This whiteness is an important parameter for evaluating the quality of saki-ika. However, the color of saki-ika made from flying squid, Ommastrephes bartrami, turns from white to brown when exposed to air and is also influenced by temperature. The purpose of this study was to clarify the conditions under which browning occurs in soft saki-ika. It was found that the color of packaged saki-ika turned from white to yellowish brown after exposure to oxygen, or to red under oxygen-free conditions, and that this was dependent upon increased storage temperature. Furthermore, the red color of saki-ika is accelerated under oxygen-free conditions and inhibited when oxygen levels are increased. In addition, the e#ect of di#erent processing conditions on the extent of browning in saki-ika stored was investigated. During storage, the color of raw unblanched saki-ika samples changed markedly and the a* values (intensity of the red color) were observed to increase more than twice that of blanched and blanched-dried samples irrespective of raw meat species. These findings indicated that the compounds, or their precursors, that are responsible for browning are already present in the raw meat. Furthermore, these compounds appeared to increase in response to the action of certain enzymes during storage in the raw meat sample system, and that these enzymes can be inactivated by heating. (Received Feb. +*,,**/ ; Accepted Oct. +3,,**/) +./+ **11, + *, , +,. ** +*, 2+1, + ++, Corresponding author yamazawa@nagoya-bunri.ac.jp, ph, - /, ATP ATP

2 138 /-,,**0, /* // 1*,.* 1 +* -/.* :,,/ -* + +* -* Todarodes pacificus, Japanese common squid Ommastrephes bartrami, neon flying squid Nototodaus sloanii, New Zealand common squid 1*,*, OPP -* OV +/ EVA 1/ + cc m,,. h,,/ 0* RH, - g m,,. h +/ 3 cm. / g LH-,/* : + + /* cc 0 cc LH-,/* - +* + g / KOH 1 ml, - g +,* ml.** nm / KOH.** nm 1.. g L* a* : b* : + - / * *,*,* /* /* /* -/ * 1,*,* /* - * a*, b* 0 LC-1** 1 -/ / +* a*, b*

3 49 : / +*,* -*.*,/ +* Fig. + L*, a*, b* Fig.,. - 1 Fig. + +*,* -*.*,/ -*, a* L* Fig., L* -* a* Fig. - a* +* +2,* a* +, -* a* /.* / a* -* - / a*,* b* Fig.. b*.** nm Fig. + Fig., Fig. - Changes in the browning degree (E-value +* )of saki-ika samples stored at di#erent temperature +* :,,* :, -* :,.* :, Open symbols represent air-exposed samples. Closed symbols represent samples not exposed to air. represent samples at the start of treatments. Changes in the L*-value of saki-ika samples stored at di#erent temperature Symbols are the same as those of the legend in Fig. +. Changes in the a*-value of saki-ika samples stored at di#erent temperature Symbols are the same as those of the legend in Fig. +.

4 140 /-,,**0, 50 Fig.. Changes in the b*-value of saki-ika samples stored at di#erent temperature Symbols are the same as those of the legend in Fig. +. DE, a*, b* a*, b* -* a* b*, -/ a* Fig. / * a* 1,* a*,* /* a* - * +, * a* Fig. / E#ect of oxygen volume in package on the browning of saki-ika samples during storage at -/ Oxygen volumes in package at the onset of testing : *,,*, /* Broken lines represent the unexposed treatment while solid lines show the oxygen-exposed conditions. * a* a*,* /* * a* ++ -

5 51 : 141 Fig. 0 E#ect of raw squid species on the browning of saki-ika samples during storage at -/, : Japanese common squid., : neon flying squid., : New Zealand common squid. Open symbols represent oxygen-exposed samples. Closed symbols represent oxygen-free samples. -/ / +* L, a*, b* Fig. 0 -/ / +* a* b* Fig. 1 a*, b* / a* a* b* ATP ATP +, ATP +/

6 142 /-,,**0, 52 / 2 3 ATP ATP Fig. 1 E#ect of the di#erence in processing condition on the browning of saki-ika samples during storage at -/, : without heating., : with blanched., : with blanching and drying. Open symbols represent oxygen-exposed samples. Closed symbols represent oxygen-free samples. + a* b*, -. + pp +-2 +/- +32*, +2 / * - -*.,22, /0 +*. +* / ph, /1 +*. +*2 +32, 0 :..0 +,0+ +,0. +32* * +32* 2 1* ,** ,*.,**/ +* // 2/ 3* / , * Tarr HLA, Post-mortem changes in glycogen,nucleotides,sugar phosphates, and sugars,in fish muscles-a review. J. Food Sci., / /.3.3 / , +* +1 +* +3

320 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. /., No.1, -,* -,/ (,**1) 8 * * * * E#ect of Superheated Steam Treatment on the Preservation an

320 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. /., No.1, -,* -,/ (,**1) 8 * ** *** * ** *** E#ect of Superheated Steam Treatment on the Preservation and Sensory Characteristics of Buckwheat Noodles Kazuhiro