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.
All Science Journal Classification (ASJC) codes
- Food Science