The present study evaluated lipid-involved browning mechanism during the drying process of squid. Initially, different lipid-Maillard reaction (MR) models were conducted based on the composition of squid (lipids, reducing sugars and amino acids). The degree of MR as well as α-dicarbonyl compounds (α-DCs) and lipid oxidation-mediated browning products (pyrroles and lipofuscin-like pigments) were detected. The results indicated that arginine and ribose were blamed for the browning of dried squid. Moreover, lipid oxidation provided glyoxal and methylglyoxal to participate in MR, and long-time heating and salting produced more α-DCs and accelerated browning. Meanwhile, dried squid contained hydrophilic pyrrole (17.45 μg/g lipid) and hydrophobic pyrrole (113.00 μg/g lipid), and the content of lipofuscin-like pigments increased by 1.5-fold after drying. Finally, defatting treatment demonstrated that the browning of dried squid was moderately alleviated by fat removal (L* ↑, a* ↓ and b* ↓). These findings offer a novel perspective on moderately preventing the browning of dried aquatic products.

中文翻译：

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鱿鱼干燥过程中涉及脂质的褐变机制


本研究评价了鱿鱼干燥过程中脂质参与的褐变机制。最初，根据鱿鱼的组成 （脂质、还原糖和氨基酸） 进行了不同的脂质-美拉德反应 （MR） 模型。检测 MR 以及 α-二羰基化合物 （α-DC） 和脂质氧化介导的褐变产物 （吡咯和脂褐素样色素） 的程度。结果表明，精氨酸和核糖是导致鱿鱼干褐变的原因。此外，脂质氧化为乙二醛和甲基乙二醛提供了参与 MR 的作用，长时间加热和盐渍产生了更多的 α-DC 并加速了褐变。同时，鱿鱼干含有亲水性吡咯（17.45 μg/g脂质）和疏水性吡咯（113.00 μg/g脂质），干燥后脂褐素样色素含量增加了1.5倍。最后，脱脂处理表明，去除脂肪可适度缓解鱿鱼干的褐变 （L* ↑、a* ↓ 和 b* ↓）。这些发现为适度防止干水产品褐变提供了新的视角。