Browning reaction in dehydrated short-finned squid, Illex illecebrosus

Abstract

The market value of Atlantic-short-finned squid, Illex illecebrosus for certain importing countries is adversely affected by its greater propensity to undergo browning reaction than other available genera and species of squid. Browning reaction adversely affects the quality of certain dried and shredded squid. Canadian squid exports are, therefore, not competitive with exports of other genera and species of squid. The present study provides evidence supporting the hypothesis that a Maillard type reaction is responsible for the browning reaction in dried squid. This evidence includes the finding of the followimg precursors of Maillard browning in squid mantle: glucose, ribose, glucose-6-P, ribose-5-P and free amino acids, notably proline and taurine.