Histological Changes of “Ika-Shiokara” during the Ripening Process

Abstract

The salted and ripened squid meat product “Ika-Shiokara” was prepared by adding 10% sodium chloride and 5% liver juices by weight. The histological changes of fluid and meat parts of the “Ika-Shiokara” during the ripening process at 25°C were observed.
On the 4th day after the preparation of “Ika-Shiokara”, all the 4 layers of the integument of squid meat broke down andd became unclear, and dissolution of many kinds of matter from muscle into the fluid was obeserved accompanied with a cutting phenomenon of muscle fibers. Concerning the bacteria, existence of cocci was evidently confirmed in the fluid and parts of the tissue of the integument, but not as yet in the meat muscle during the ripening stage. From the 28th day, cocci were able to be seen gradually in the parts of the meat muscle.
As a result, main places for growth of cocci in “Ika-Shiokara” were concluded to be the fluid and the part of the integument throughout the ripening process.