Influence of Water Activity and Maillard Reaction on the Polymerization of Myosin Heavy Chain in Freeze-dried Squid Meat

Tanaka, Munehiko; Chiba, Noriaki; Ishizaki, Shoichiro; Takai, Rikuo; Taguchi, Takeshi

doi:10.2331/fishsci.60.607

Cited by 24 publications

(13 citation statements)

References 4 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Brown discoloration is a key problem of quality in dried squid products during processing and subsequent storage, and is caused by sugar‐amino (Maillard browning) reactions. 7–15 The susceptibility to browning formation, however, differs among squid species. The dried products of neon flying squid and Atlantic short finned squid undergo browning more readily than those of other squid.…”

Section: Introductionmentioning

confidence: 99%

Changes in chemical constituents and physical indices during processing of dried-seasoned squid

Chiou¹,

Chang²,

Lo³

et al. 2000

Fisheries Sci

View full text Add to dashboard Cite

SUMMARY: The changes in chemical constituents and physical indices during the processing of dried‐seasoned squid using neon flying squid Ommastrephes bartrami and Argentina squid Illex argentinus were investigated. After processing, carbohydrate increased largely in the semi‐dried meat and final product, but the increase of reducing sugar occurred only in the final product. An increase in b* value was found during the semi‐drying process, implying the occurrence of browning formation. The trimethylamine oxide (TMAO) levels in the two squid were similar, but a marked reduction of TMAO was observed only in the processing of the neon flying squid. The initial amount of free amino acids (FAA) was 7445 ± 326 and 6392 ± 819 mg/100 g of carbohydrate‐free dry meat in neon flying squid and Argentina squid, respectively. Proline and taurine were the most predominant constituents. No significant change in the total FAA was found during the processing of Argentina squid. However, the total FAA decreased greatly in neon flying squid. The reductions of FAA were primarily due to the boiling process, followed by the semi‐drying process. Two taste amino acids (glutamic acid and alanine) increased in the final product, suggesting that they were supplemented in the seasoning for improving flavor quality. The initial level of adenosine triphosphate and its related compounds (ARC) in neon flying squid was higher. After processing, the total ARC increased significantly in the semi‐dried meat and final product, which was associated with the increases of inosine and hypoxanthine.

show abstract

Section: Introductionmentioning

confidence: 99%

Changes in chemical constituents and physical indices during processing of dried-seasoned squid

Chiou¹,

Chang²,

Lo³

et al. 2000

Fisheries Sci

View full text Add to dashboard Cite

show abstract

“…Since protein insolubilization can be caused by Maillard reaction (Nagara and others 1996), these results inferred to a possibility of protein aggregation in the film during storage caused by Maillard reaction. It was also previously reported that a polymerization and brown discoloration of MHC occurred in freeze‐dried squid meat during storage (Tanaka and others 1994). Furthermore, they also suggested that the presence of ribose, glucose‐6‐phosphate, and ribose‐6‐phosphate besides glucose and fructose can cause the Maillard reaction under appropriate conditions, which inferred that Maillard reaction could also occurred in glycerol‐ and sorbitol‐plasticized film.…”

Section: Resultsmentioning

confidence: 55%

Stability of the Physical Properties of Plasticized Edible Films from Squid (Todarodes pacificus) Mantle Muscle during Storage

Leerahawong¹,

Tanaka²,

Okazaki³

et al. 2012

Journal of Food Science

Self Cite

View full text Add to dashboard Cite

show abstract

“…Arai and Fukuda9 also observed the denaturation of actomyosin prepared from carp dorsal muscle during thermal treatment at 35 °C. Tanaka et al 10 reported that the polymerisation of the myosin heavy chain during storage of the dried squid was mostly attributable to the Maillard reaction. The Maillard reaction of the squid frequently occurred during processing or storage, in a series of chemical changes involving aldehyde or ketone groups and amino groups, which react to form coloured polymerised substances 10.…”

Section: Discussionmentioning

confidence: 99%

“…Tanaka et al 10 reported that the polymerisation of the myosin heavy chain during storage of the dried squid was mostly attributable to the Maillard reaction. The Maillard reaction of the squid frequently occurred during processing or storage, in a series of chemical changes involving aldehyde or ketone groups and amino groups, which react to form coloured polymerised substances 10. This reaction of the dried squid was accelerated by temperatures between 25 and 45 °C and suppressed by temperatures below 23 °C 11.…”

Section: Discussionmentioning

confidence: 99%

Changes in physicochemical properties and microstructure of dried squid during softening treatment

et al. 2003

View full text Add to dashboard Cite

Dried squid were prepared at 4 or 40 • C and softened first in water and then in alkaline solution. The physicochemical and structural changes in the dried squid during the softening treatment were examined. A significantly higher wet weight was observed for the 4 • C-dried squid during the softening treatment compared with the 40 • C-dried squid. The rupture stress and rupture energy of the 40 • C-dried squid were significantly higher than those of the 4 • C-dried squid during the softening treatment. The sodium dodecyl sulphate polyacrylamide slab gel electrophoresis (SDS-PAGE) pattern of the 4 • C-dried squid was almost the same as that of raw squid. The SDS-PAGE pattern of the 40 • C-dried squid showed many fragments of lower molecular weight. After soaking in distilled water the SDS-PAGE pattern of the 40 • C-dried squid did not change significantly; however, the SDS-PAGE pattern of the 4 • C-dried squid became the same as that of the 40 • C-dried squid. Histological analysis by light microscopy showed the formation of muscle fibre bundles in the 40 • C-dried squid. A higher water permeation was observed among the muscle fibres of the alkali-softened 4 • C-dried squid when compared with the alkali-softened 40 • C-dried squid.

show abstract

Influence of Water Activity and Maillard Reaction on the Polymerization of Myosin Heavy Chain in Freeze-dried Squid Meat

Cited by 24 publications

References 4 publications

Changes in chemical constituents and physical indices during processing of dried-seasoned squid

Changes in chemical constituents and physical indices during processing of dried-seasoned squid

Stability of the Physical Properties of Plasticized Edible Films from Squid (Todarodes pacificus) Mantle Muscle during Storage

Changes in physicochemical properties and microstructure of dried squid during softening treatment

Contact Info

Product

Resources

About