Characterization of bloom formation on open sun-dried squid (Illex argentinus): A chemical composition perspective

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry Pub Date : 2025-06-30 Epub Date: 2025-03-01 DOI:10.1016/j.foodchem.2025.143647

Fu-Yuan Ma , Pratik Nayi , Tzou-Chi Huang , Ho-Hsien Chen

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Abstract

A modified intermittent sun-drying process was conducted to investigate the mechanism and chemical composition of bloom formation on dried squid (Illex argentinus). The bloom layer on the squid surface consisted of free amino acids and fat. Fat and free amino acid components were extracted and analyzed using SEM-EDX, FT-IR, GC, and HPLC. Nitrogenous and fatty acid-containing crystals in the bloom were characterized. The nitrogenous fraction primarily contained taurine (866 ± 177 mg/g dry weight), glycine (82 ± 7 mg/g DW), alanine (381 ± 56 mg/g DW), and glutamic acid (178 ± 26 mg/g DW), whereas the fat fraction was rich in palmitic acid (29 %), eicosapentaenoic acid (16 %), and docosahexaenoic acid (41 %). Tempering treatments at night facilitated water redistribution and the migration of amino acids and fat to the surface. The dried squid was stored in a desiccator at 30 ± 3 °C with a saturated NaCl solution to maintain 75 % humidity. After 10 days, surface blooming occurred, enhancing the distinctive organoleptic properties of sun-dried squid.

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开口晒干鱿鱼（Illex argentinus）水花形成的特征：从化学成分角度看

采用改进的间歇式晒干工艺，研究了鱿鱼干华的形成机理和化学成分。鱿鱼表面的藻华层由游离氨基酸和脂肪组成。提取脂肪和游离氨基酸成分，并使用SEM-EDX， FT-IR， GC和HPLC进行分析。对藻华中的含氮晶体和含脂肪酸晶体进行了表征。含氮的分数主要含有牛磺酸(866 ±  毫克/ 177克干重),甘氨酸(82 ±7  毫克/克DW),丙氨酸(381 ± 56 毫克/克DW),和谷氨酸(178 ± 26 毫克/克DW),而脂肪分数是富含棕榈酸(29 %),二十碳五烯酸(16 %)和二十二碳六烯酸(41 %)。晚上的回火处理促进了水分的再分配和氨基酸和脂肪向表面的迁移。干燥的鱿鱼保存在干燥器中，温度为30 ± 3 °C，饱和NaCl溶液保持75 %的湿度。10 天后，表面开花，增强了晒干鱿鱼独特的感官特性。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.