This study aimed to improve the pasty texture of squid meat by oxidative and phosphate curing (OPC) treatment, and elucidate the underlying mechanism. The shear force, springiness, weight gain, water-holding capacity (WHC), color and sensory evaluation of squid meat samples treated with a mild OPC approach (OPC_2, 10 mM H₂O₂ solution with complex phosphate solution) were significantly improved. However, the samples subjected to over-oxidized (20 and 30 mM H₂O₂ solution with complex phosphate solution) treatment did not obtain favorable outcomes. Microstructure analysis revealed that muscle fibers aggregated after moderate OPC treatments, leading to an increased spacing between muscle fiber bundles. This gap facilitated a more uniform distribution and restriction of water, according to low-field nuclear magnetic resonance (LF-NMR) results. The results from in vitro simulated oxidation of myofibrillar proteins (MPs) demonstrated that increased H₂O₂ led to formation of carbonyl groups and decreased sulfhydryl groups, and even secondary structure changes, according to fourier transform infrared spectroscopy (FT-IR). Particle size, zeta potential and sodium dodecyl sulfate-polyacryl amide gel electrophoresis (SDS-PAGE) results showed that oxidation caused protein aggregation into larger molecules. This study presents a novel approach to improve pasty texture of squid meat.

本研究旨在通过氧化磷酸盐腌制（OPC）处理改善鱿鱼肉的糊状质地，并阐明其潜在机制。用温和的OPC方法（OPC_2，含有复合磷酸盐溶液的10 mM H ₂ O ₂溶液）处理的鱿鱼肉样品的剪切力、弹性、增重、保水能力（WHC）、颜色和感官评价均得到显着改善。然而，经过过度氧化（20和30 mM H ₂ O ₂溶液与复合磷酸盐溶液）处理的样品并未获得良好的结果。微观结构分析表明，适度的 OPC 处理后，肌肉纤维聚集，导致肌纤维束之间的间距增加。根据低场核磁共振（LF-NMR）结果，这种间隙促进了水的更均匀分布和限制。根据傅里叶变换红外光谱（FT-IR），体外模拟肌原纤维蛋白（MP）氧化的结果表明，增加H ₂ O ₂导致羰基的形成和巯基的减少，甚至二级结构的变化。粒径、zeta 电位和十二烷基硫酸钠-聚丙烯酰胺凝胶电泳 (SDS-PAGE) 结果表明氧化导致蛋白质聚集成更大的分子。这项研究提出了一种改善鱿鱼肉糊状质地的新方法。