Color And Flavor Change Mechanism And Control Technology Of Dried Seasoned Squid (Dosidicus Gigas) During Storage

Color and flavor of dried seasoned squid changed significantly during storage.Color, flavor and freshness change and correlation of dried seasoned squid wereinvestigated during storage. Lactose-lysine model system was found to simulate theMaillard reaction in dried seasoned during storage. Regular pattern were studied inmodel system, major color compounds were separated, purified by chromatogram.Violate compounds in model system by different reaction time were studied andcompared with dried seasoned squid. The effect of citric acid on the color and flavorof lactose-lysine model system and dried seasoned squid was also investigated.The main results obtained in this study were as follows:L*value decreased significantly, while W1W, W5S, b*, pH, TVB-N and TVCincreased significantly, and TBA remained stable during storage. Flavor of driedseasoned squid were quite different between storage of0d,60d and80d. And somecorrelations were found between color, flavor and freshness. L*value possessed ahigh negative correlation with TVC (L*=87.583-0.001*TVC R2=0.963). b*valueobtained a high positive correlation with TVB-N (b*=8.083+0.243*TVBN R2=0.982).While the W1W of dried seasoned squid showed the positive correlation with theTVC index (W1W=5.52+0.002*TVC R2=0.932).Lactose and lysine changed a lot during the storage of dried seasoned squid. Inthe lactose-lysine model system, color, loss of reactants and pH changed faster withthe increase of lysine concentration. UV and fluorescence absorb first increased thendecreased. A product with color was separated from lactose-lysine model system withchromatography. Maillard reaction influenced the flavor of dried seasoned squidduring storage. Parts of the violate compounds change during the storage of driedseasoned squid had similar trends with the lactose-lysine model system.The color, absorbance, pH and loss of reactants changed slightly when addingcitric acid in lactose-lysine model system. And the volatile compounds of thelactose-lysine system were much less with the presence of citric acid. The color andflavor of lactose-lysine model system can be effective controlled by citric acid. Withthe addition of citric acid, color changes were lower and less violate Maillard reactionproducts were found after storage of80d.