Zeng Junpeng, Fan Xiaowei, Liu Yanjun, Song Yu, Cong Peixu, Jiang Xiaoming, Xu Jie, Xue Changhu
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 Jul 1;479:143790. doi: 10.1016/j.foodchem.2025.143790. Epub 2025 Mar 10.
Squid fillets are susceptible to lipid oxidation and Maillard reaction during the drying process. In this study, a novel additive agent lipid-Maillard reaction products (L-MRPs) was optimized by response surface methodology, then the main antioxidant components of L-MRPs were identified. Finally, L-MRPs was applied to the drying process of squid fillets (LMSF) by comparing with the control group. The results showed that the optimal reaction conditions were pH 10.90, lipid content 1.70 %, reaction temperature 104 °C, reaction time 105 min. The DPPH radical scavenging activity of final L-MRPs was 89.78 %. The main antioxidant components of L-MRPs were Fru-Arg (19.31 μg/g), pyrroles (762.04 μg/g) and other HCCs (293.97 μg/kg). Besides, compared to the control group, LMSF group showed lower thiobarbituric acid reactive substances value (4.58 mg/kg) and formaldehyde content (17.00 mg/kg), but more flavor compounds (455.78 μg/kg) and higher sensory scores. Finally, the potential antioxidant and flavor-enhancing mechanism of L-MRPs was proposed.
鱿鱼片在干燥过程中易发生脂质氧化和美拉德反应。本研究采用响应面法对新型添加剂脂质-美拉德反应产物（L-MRPs）进行优化，然后鉴定L-MRPs的主要抗氧化成分。最后，通过与对照组比较，将L-MRPs应用于鱿鱼片干燥过程（LMSF）。结果表明，最佳反应条件为pH 10.90、脂质含量1.70%、反应温度104℃、反应时间105 min。最终L-MRPs的DPPH自由基清除活性为89.78%。L-MRPs的主要抗氧化成分为果糖-精氨酸（19.31μg/g）、吡咯（762.04μg/g）和其他杂环化合物（293.97μg/kg）。此外，与对照组相比，LMSF组的硫代巴比妥酸反应性物质值（4.58mg/kg）和甲醛含量（17.00mg/kg）较低，但风味化合物较多（455.78μg/kg）且感官评分较高。最后，提出了L-MRPs潜在的抗氧化和增香机制。
