Omura Yuji, Yamazawa Masakatsu, Yamashita Yumiko, Okazaki Emiko, Watabe Shugo
National Research Inst. of Fisheries Science, Fisheries Research Agency, 2-12-4 Fukuura, Kanazawa-ku, Yokohama 236-8648, Japan.
J Food Sci. 2007 Jan;72(1):C044-9. doi: 10.1111/j.1750-3841.2006.00217.x.
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.
为了阐明可能导致水煮、干燥和调味鱿鱼制品（日语中称为“酒加”或“乌贼昆”）变色的过程，我们使用水煮、冷冻干燥和磨碎的鱿鱼制品模型，研究了鱿鱼新鲜度与褐变率之间的关系。日本常见鱿鱼（太平洋柔鱼）中的ATP及其相关化合物在储存过程中逐渐分解，在死后24小时产生次黄嘌呤和核糖。通过b*值的增加显示，该模型在保存过程中的褐变率与核糖含量的线性回归系数很高（R2 = 0.767）。只有用死后储存24小时的鱿鱼制成的模型变成了褐色。这些结果有力地表明，储存过程中产生的核糖在干燥和调味鱿鱼制品的褐变中起主要作用。
