Differences in the Taste Substance Profiles of Extracts from Dried Squid Prepared by Sun Drying and by Air Drying at 32°C

Abstract

Two kinds of dried squid were prepared by sun drying and by air drying at 32°C. To investigate the differences in taste substances due to the drying process, extracts were prepared from raw squid and the two kinds of dried squid. Total free amino acids were significantly increased in the sun-dried squid, although there was no significant change in the total free amino acids by air-drying. The decrease in level of ATP, AMP and IMP by air-drying was greater than that by sun drying, the level of IMP in sun-dried squid being unchanged. A greater increase in b value was found in the air-dried squid, implying the occurrence of the browning reaction. Members of the sensory panel judged the extract from sun-dried squid to be sweeter and more tasty than that from air-dried squid.