Finding out a proper condition for cooking dried squids.

2003 Fiscal Year Final Research Report Summary

• Project/Area Number: 14580159
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Single-year Grants
• Section: 一般
• Research Field: 食生活
• Research Institution: Ueno Gakuen Junior College Dept., Ueno Gakuen University
• Principal Investigator: FUKUNAGA Toshiko Ueno Gakuen Junior College Dept., Ueno Gakuen University, Faculty of Domestic Science and Art, Professor, 家政科, 教授 (40199253)
• Project Period (FY): 2002 – 2003
• Keywords: Dried Squids / Sunlight Dry / Heating Dry / AMP / IMP / Soaked in water / Softening / Alkaline solution

Research Abstract

How dried squids will change the physicochemical properties and microstructure under softening treatment.
Abstract : The two types of squids, dried at 4 degrees centigrade (A) and 40 degrees c (B), were softened in water and then in alkaline solution, and their physiochemical and structural changes were examined. A significantly higher wet weight was observed on A compared with B. During the softening treatment, the B group showed far higher figures in both of the rupture stress and energy than the A group. The sodium dodecyl sulphate polyactylamide slab gel electrophoresis (SDS-PAGE) pattern of A was almost same as that of raw squids, while B's SDS-PAGE exhibited many fragments of lower molecular weight. After having been soaked in distilled water, B's SDS-PAGE pattern did not change remarkably but its muscle fiber bundles were observed by histological analysis by light microscopy. Group B showed higher water permeation on the muscle fibers when alkaline softened. Comparative tests were conducted by time and temperature on Groups A and B, each soaked in distlled water. Group A produced AMP and IMP contents more in the order of 60, 20, 5 and 95 degrees centigade. In case of Group B, those contents more in tile order of 60, 95, 20 and 5 degrees centigrade.