Study On Browning Reaction Of Dosidicus Gigas Slice During Storage

Dried-seasoned squid slice is very popular in many coutriesof the world. Gaint squid(Dosidicus gigas) is the main material of squid slice because of its undervalued and rich resource.But its musle is too large and too soft ,and therefor it is very cheap. Dosidicus gigas slice is prone to browning reaction during processing and subsequent storage.Browning discoloration caused by sugar-amino(Maillard browning) reaction is a key problem of quality in dried squid products. Browning of dried-seasoned squid caused considerable losses in marine food product industry. It is necessary to find a effective antibrowning agents.To monitor the colour changes during the experimentation,the CIE L (lightness),a (redness) and b (yellowness) colour values and E 420nm of the samples were measued . Gaint squid slice before the second seasoned is the sample in this pilot study. The factors of browning discoloration are examined including pH,water actives,the kind of the sugar and antibrowning agents.To some degree,the density of browning reaction of Gaint squid slice will be enhanced when pH increases.The speed of browning discoloration is increasd during water actives largens.The effect to browning reaction of water actives is very small when it is under 0.52. As a seasoned substance and reduce sugar,lactose accelarates the browning reaction.When 1.0 % CaC₆H₁₀O₆·5H₂O is added in the Jumbo squid slice,the browning reaction is inhibited in lowgrade.In this reaction system there is no interaction between NaHSO₃ and CaC₆H₁₀O₆·5H₂O. Orthogonal optimization was used in the experiment to examine the influence of the factors of browning reaction.The conclusion is:antibrowning agentsï¹¥pHï¹¥water actives.The browning rate is different when the squid materal varies.To avoid the factor of raw materal and proccesing of experimentation,a simple and model system similitude of dried-seasoned squid slice must to be established.Glucose-Lys system is familiar to study on maillard reaction.But it is too simplex to reflect the complicated squid slice system. Five kinds of squid slice are examined to compare with the glucose-Lys system.The browning behavior of squid slice extraction and their celite model system are studying in this part at 60℃.To be conclusion:squid slice extraction-celite system could be similar with squid slice itself.So a simple model system is set up to simplyfy the experimentation,and shorten the exemination periods and eliminate the effection of exterior.To select the antibrowning agents step by step,Glucose-Lys system,squid slice extraction system and squid slice extraction-celite system are used.Including sodium sulfite,pentasodium tripolyphosphate,citric acid ,sinamic acid,ferulic,cysteine and glutathione,these antibrowning agents are added to three systems.Their antibrowning capacity are examined at 45℃.In the system of glucose-Lys,citric acid,cinnamic acid,ferulic and pentasodium tripolyphosphate are effective.And the inhibition capacity is enhangced by phosphate buffer solution.10mmol/L citri acid has 60%-80%antibrowning capacity in the system of Gaint squid slice distilled extraction.Through three selection with Glucose-Lys system,squid slice extraction system and squid slice extraction-celite system,achieved a effective antibrowning agents:the mixture of citric and ferulic.Ultimately,add the antibrowning agents to Gaint squid slice to examine its inhibition capacity.Citric acid is the most efficient antibrowning agent during storage in air at 60℃and inhibited browning to 23% after 4 days.However,its antibrowning capacity is not increased in the presence of ferulic.