Change in translucency of squid mantle muscle upon storage.

DOI Web Site 被引用文献16件 参考文献18件
  • YOSHIOKA TAKEYA
    Hokkaido Industrial Technology Center Laboratory of Marine Food Science, Graduate School of Fisheries, Hokkaido University
  • KINOSHITA YASUNORI
    Hokkaido Industrial Technology Center
  • YOSHINO HIROYUKI
    Hokkaido Industrial Technology Center
  • PARK SHINHO
    Laboratory of Marine Food Science, Graduate School of Fisheries, Hokkaido University
  • KONNO KUNIHIKO
    Laboratory of Marine Food Science, Graduate School of Fisheries, Hokkaido University
  • SEKI NOBUO
    Laboratory of Marine Food Science, Graduate School of Fisheries, Hokkaido University

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Change in the translucency of squid mantle muscle during its storage at 0°C was studied by monitoring L* valueand turbidity. Two indicators showed that squid mantle muscle lostits translucency and reached maximal turbidity within 24 h of storage. Thickness of mantle muscle also increased by 15% in 12 h, earlier than the loss of translucency. ATP content decreased with storage time and was completely lost in almost 24 h, a similar period to translucency loss, but later than rigor contraction. Development of black color on skin surface by chromatophores was fully achieved in 24 h. It was thus concluded that ATP content was well correlated with a loss of translucency or increase in the turbidity of mantle muscle and development of dark coloron the surface skin of mantle.

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