Relationship among pH, generation of free amino acids, and Maillard browning of dried Japanese common squid Todarodes pacificus meat.

Relationship among pH, generation of free amino acids (FAAs), and Maillard browning was investigated in Japanese common squid during air drying at 40 °C to prevent its discoloration. In the surface color measurement, increase in the b* value which is an indicator for Maillard browning of the dried squid was mitigated at pH 4.0-6.

The effect of organic salts on the browning of dried squid products processed by air-drying.

To control discoloration of dried Japanese common squid (Todarodes pacificus) product, influence of 0-1% organic salts, including sodium gluconate (Na-gluconate), sodium citrate (Na-citrate), sodium phytate (Na-phytate), sodium benzoate (Na-benzoate) and sodium tartrate (Na-tartrate), on Maillard browning in the squid meat during air-drying was investigated. Changes in surface color of the dried squid were mitigated by the addition of organic salts. Organic salts also showed inhibitory effects on autolysis and generation of free amino acids (FAAs), especially arginine, in both the dried squid meat and the model solution.

The influence of proteases on the browning of dried squid products processed by air-drying.

To clarify why mantle meat from Japanese common squid (Todarodes pacificus) dried products discolor dramatically when processed by air-drying, the role of endogenous protease(s) on browning during the processing of dried squid products was studied. The involvement of endogenous protease(s) in the generation of Free Amino Acids (FAAs) participating in the Maillard reaction was characterized. The browning and myosin heavy chain degradation during air-drying were obviously mitigated by the addition of metalloprotease inhibitors, especially EGTA and 1,10-phenanthroline, followed by serine proteinase inhibitor, especially PMSF.

Mechanism study of high browning degree of mantle muscle meat from Japanese common squid Todarodes pacificus during air-drying.

Mantle meat from the Japanese common squid (Todarodes pacificus) browns more than other squid meats during air-drying. The factors contributing to the browning of Japanese common squid, long-finned squid (Photololigo edulis) and bigfin reef squid (Sepioteuthis lessoniana) were studied in boiled and raw meat both before and after air-drying. Dried raw meat from the Japanese common squid browned more than dried boiled meat (b(∗) value, from 4.