Zeng Junpeng, Meng Nan, Song Yu, Fan Xiaowei, Jiang Xiaoming, Cong Peixu, Liu Yanjun, Xue Changhu, Xu Jie
State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No. 1299, Sansha Road, Qingdao, Shandong Province 266404, China.
State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No. 1299, Sansha Road, Qingdao, Shandong Province 266404, China.
Food Chem. 2025 Mar 15;468:142435. doi: 10.1016/j.foodchem.2024.142435. Epub 2024 Dec 10.
Dried squid fillet is a popular seafood product with a unique flavor. However, its flavor release mechanism is unclear. In this study, volatile compounds (VOCs) were dynamically monitored in thawed squid (TS), salted squid (SS) and dried squid for 6 h (D6) and 24 h (D24). Subsequently, the Maillard reaction (MR) substrate, lipid oxidation index, free fatty acids and lipid profiles were detected. The results showed that the number of VOCs increased from 11 in TS (114.26 μg/kg) to 19 in D24 (1257.89 μg/kg). Besides, MR between glucose/ribose and amino acids (methionine, arginine, etc.) contributed to 3-methyl-butanal, methional and 2,3-butanedione. Meanwhile, lipid oxidation index, lipidomics and correlation analysis indicated that lipids (phosphatidylcholines and triglycerides) containing polyunsaturated fatty acids (C18:2, C20:4, C20:5 and C22:6) were precursors of 3-methyl-butanal, nonanal, heptanal, dodecane and tetradecane. Briefly, lipid hydrolysis, oxidation and MR mutually contributed to the flavor during the drying process of squid fillets.
鱿鱼干是一种具有独特风味的受欢迎的海产品。然而，其风味释放机制尚不清楚。在本研究中，对解冻鱿鱼（TS）、腌制鱿鱼（SS）和鱿鱼干在6小时（D6）和24小时（D24）内的挥发性化合物（VOCs）进行了动态监测。随后，检测了美拉德反应（MR）底物、脂质氧化指数、游离脂肪酸和脂质谱。结果表明，挥发性有机化合物的数量从TS中的11种（114.26μg/kg）增加到D24中的19种（1257.89μg/kg）。此外，葡萄糖/核糖与氨基酸（蛋氨酸、精氨酸等）之间的美拉德反应产生了3-甲基丁醛、甲硫醛和2,3-丁二酮。同时，脂质氧化指数、脂质组学和相关性分析表明，含有多不饱和脂肪酸（C18:2、C20:4、C20:5和C22:6）的脂质（磷脂酰胆碱和甘油三酯）是3-甲基丁醛、壬醛、庚醛、十二烷和十四烷的前体。简而言之，在鱿鱼片干燥过程中，脂质水解、氧化和美拉德反应共同促进了风味的形成。
