Effect of Squid Liver, Skin, and Ink on Chemical Characteristics of "Ika-Shiokara" during Ripening Process.

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  • Takai Michiko
    Laboratory of Marine Food Technology, Faculty of Fisheries, Hokkaido University
  • Yamazaki Koji
    Laboratory of Marine Food Technology, Faculty of Fisheries, Hokkaido University
  • Kawai Yuji
    Laboratory of Marine Food Technology, Faculty of Fisheries, Hokkaido University
  • Inoue Norio
    Laboratory of Marine Food Technology, Faculty of Fisheries, Hokkaido University
  • Shinano Haruo
    Laboratory of Marine Food Technology, Faculty of Fisheries, Hokkaido University

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Other Title
  • いか塩辛熟成過程中の化学的特性に及ぼす肝臓，表皮および墨の影響
  • イカ シオカラ ジュクセイ カテイチュウ ノ カガクテキ トクセイ ニ オヨボ

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Abstract

Four kinds of “ika-shiokara”, namely “akazukuri”, “kurozukuri”, “shirozukuri” and “kurozukuri (hakuhi)” were prepared with a combination of squid liver and/or ink and skinning treatment. Changes in chemical properties, VB-N, TMAO-N, TMA-N, free amino acids, water activity, and pH were compared among them during the ripening process. The addition of squid liver and ink and the skinning treatment played an important role in each “ika-shiokara”. The VB-N, water activity, and pH values decreased with each treatment. The amount of free amino acids was increased by the addition of liver at an early stage of ripening stage. The extent of the increase was noticeably accelerated in the absence of the skinning treatment. At that time, the amount of amino acids contributing to “umami” was also increased in the “akazukuri”. The above findings support the explanation that the “akazukuri” is flavored and the “kurozukuri” can be stored for a longer period.

Journal

  • NIPPON SUISAN GAKKAISHI

    NIPPON SUISAN GAKKAISHI 59 (9), 1609-1615, 1993

    The Japanese Society of Fisheries Science

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