Utilization of oryzacystatin for regulating the ripening of squid shiokara, a traditional Japanese salted and fermented seafood.

@article{Funaki2010UtilizationOO,
  title={Utilization of oryzacystatin for regulating the ripening of squid shiokara, a traditional Japanese salted and fermented seafood.},
  author={Junko Funaki and Tomoko Tamura and Mizuho Nishinoaki and Takumi Misaka and Wakako Eto and Tomiko Asakura},
  journal={Journal of food science},
  year={2010},
  volume={75 9},
  pages={S527-30}
}
Shiokara is a fermented seafood composed of sliced squid mantle muscle ripened with fresh squid liver. Preliminary sensory evaluation by using the ranking test revealed that the hardness of squid muscle in shiokara was reduced within 7 d of ripening. During the process of ripening, muscle proteins were digested by proteinases present in squid liver. The degradation of paramyosin and myosin heavy chain was observed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis. The hardness of… CONTINUE READING