Abstract
Enzymatic hydrolysis of squid meat was optimized and the biochemical properties of solubility, amino acid composition, and contents of nucleic acid related compounds were determined. Optimal hydrolysis conditions were a pH of 7.0, a hydrolysis time of 5.9 h, a temperature of 55°C, and an enzyme/substrate ratio of 2.4%. More than 75% of squid meat hydrolysate was soluble in a wide pH range. The sweet and savory tasting amino acid contents of the squid hydrolysate were higher than the contents of bitter tasting amino acids. The hydrophilic amino acid content of squid meat was lower than the content of hydrophobic amino acids. The inosine monophosphate content of squid hydrolysate was highest among nucleic acid related compounds. Based on a sensory evaluation, squid complex seasoning was similar or superior to commercial complex seasonings. A squid hydrolysate can be used as an ingredient for manufacture of food products.
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