Effects of frying and baking processing conditions changes on biogenic amines and volatile components in Jumbo squid (Dosidicus gigas)

Effects of Heating Treatment on the Physicochemical and Volatile Flavor Properties of Argentinian Shortfin Squid (Illex argentinus)

“…In this study, the necessary conditions for the initiation of the Maillard reaction were met, consequently leading to changes in the chromatic properties (L*, a*, b*) of the squid mantles. Similar findings were proposed by Ning et al, who confirmed that high treating temperatures (higher than 150 • C) decreased the L* value and increased the a* and b* values of squid [15]. In addition, Wang et al reported that heating temperature effectively affected the intensity of the Maillard reaction through the participation of water molecules [32].…”

“…temperatures (higher than 150 °C) decreased the L* value and increased the a* and b* values of squid [15]. In addition, Wang et al reported that heating temperature effectively affected the intensity of the Maillard reaction through the participation of water molecules [32].…”

“…Owing to rapid economic development and the quest for convenient aquatic food, the demand for ready-to-eat squid products has rapidly increased with a broader market. However, current reports on the flavor of squid products mainly focus on the optimization/improvement in the traditional processing methods and on the effect of adding ingredients during processing [15][16][17][18][19][20]. There are few reports on the impact of temperature on the physicochemical and volatile flavor properties of squid products [15,21].…”

“…However, current reports on the flavor of squid products mainly focus on the optimization/improvement in the traditional processing methods and on the effect of adding ingredients during processing [15][16][17][18][19][20]. There are few reports on the impact of temperature on the physicochemical and volatile flavor properties of squid products [15,21]. Therefore, this study aimed to (1) investigate the effect of temperature on the nutritional and physicochemical properties of squid products; (2) establish and characterize the flavor fingerprints of squid treated at different temperatures; and (3) provide useful information on the optimal heating temperature for squid.…”

Standardization of ingredient and frying time for squid stick home industry

“…Traditional processing technologies for water-based products involve the use and increase of temperature, which aims to reduce the water content of the product, resulting in a rough texture [14]. The production process of squid sticks with raw squid and wheat flour at high temperature will result in denaturation of squid protein, evaporation of water content in the ingredients, and gelatinization on the surface of starch components in the flour, causing high crispness value in products processed using the palm oil frying method [15].…”