Zeng Junpeng, Fan Xiaowei, Meng Nan, 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 Sep 1;485:144473. doi: 10.1016/j.foodchem.2025.144473. Epub 2025 Apr 24.
Salt-dried squid fillets (SDSF) is a popular seafood product. In this study, the effect of different NaCl concentrations (0 %, 1 %, 5 % and 10 %) on the color, formaldehyde (FA) and volatile compounds (VOCs) of SDSF was investigated by determining the acid value (AV), thiobarbituric acid reactive substances (TBARS) value, lipid-related enzyme activities and lipidomics. These findings showed that the AV and TBARS value initially increased and subsequently decreased with increasing NaCl concentrations. Lipidomics indicated salting facilitated the hydrolysis of triglycerides and phospholipids by lipase, alongside the oxidation of fatty acids by auto-oxidation and lipoxygenase. Specifically, salting darkened the color via pyrrolization and inhibited the FA content via alleviating lipid oxidation, and contributed to characteristic VOCs (3-methyl-butanal, methionaland nonanal, etc.). Overall, 5 % NaCl SDSF performed less browning and FA content (23.95 mg/kg), but more VOCs (2885.03 μg/kg) and better overall acceptance. This research contributes to improving the quality of salt-dried seafood.
盐渍鱿鱼片（SDSF）是一种受欢迎的海产品。在本研究中，通过测定酸值（AV）、硫代巴比妥酸反应物（TBARS）值、脂质相关酶活性和脂质组学，研究了不同NaCl浓度（0%、1%、5%和10%）对SDSF颜色、甲醛（FA）和挥发性化合物（VOCs）的影响。这些结果表明，AV和TBARS值最初随着NaCl浓度的增加而升高，随后下降。脂质组学表明，腌制促进了脂肪酶对甘油三酯和磷脂酯的水解，同时伴随着脂肪酸的自动氧化和脂氧合酶氧化。具体而言，腌制通过吡咯化使颜色变深，并通过减轻脂质氧化来抑制FA含量，同时产生特征性VOCs（3-甲基丁醛、甲硫醛和壬醛等）。总体而言，5%NaCl的SDSF褐变程度较低，FA含量（23.95mg/kg）较低，但VOCs含量较高（2885.03μg/kg），总体接受度较好。本研究有助于提高盐渍海产品的质量。
