Growth inhibition of microorganisms by hydrostatic pressure in autolytic hydrolysis of unsalted squid liver

Yujin Shigeta, Yasushi Aoyama, Takashi Okazaki, Toshiro Matsui, Kenji Namba

Research output: Contribution to journalArticle

2 Citations (Scopus)

Abstract

Inhibition of bacterial growth in unsalted squid liver by autolytic hydrolysis under hydrostatic pressure (AHHP) to produce seasoning was investigated. The desirable temperature for AHHP at 60 MPa was in a range of 45-55°C, and hydrostatic pressure had no effect on the autolysis in a range of 60-300 MPa. Squid liver was almost degraded for 24-48 h under the conditions of 60 MPa and 50°C. The autolysate contained taste-active amino acids, such as Glu, Asp and Ala, at high concentration. Although the Cd concentration of the autolysate decreased from 45 to 32 ppm, it remained at a sufficiently high level to use the autolysate as seasoning. The removal of Cd from the autolysate must be further investigated.

Original languageEnglish
Pages (from-to)117-120
Number of pages4
JournalNippon Shokuhin Kagaku Kogaku Kaishi
Volume55
Issue number3
DOIs
Publication statusPublished - May 21 2008

All Science Journal Classification (ASJC) codes

  • Food Science

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