1National Research Institute of Fisheries Science, Yokohama, Kanagawa 236-8648, 2Nagoya Bunri University, Nagoya, Aichi 451-0077, 3Graduate School of Agricultural and Life Sciences, The University of Tokyo, Bunkyo, Tokyo 113-8657, Japan
The mantle muscle from frozen then thawed specimens of the Japanese common squid Todarodes pacificus was boiled at 80°C for 20 min, freeze-dried, and ground into powder. The squid mantle powder washed with water slightly colored brown during preservation at 35°C, while the mantle powder washed with chloroform-methanol (1:1) mixture solvent became brown remarkably. The 5% perchloric acid extract from the water soluble fraction of the squid mantle powder rapidly turned brown during preparation. Glucose 6-phosphate and ribose remarkably accelerated the browning. In this regard, the squid mantle powder added with ribose, but not with glucose 6-phosphate, exhibited characteristic features of the browning of the dried products made from squid under atmospheric conditions.