FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (7): 247-252.doi: 10.7506/spkx1002-6630-20200315-234

• Packaging & Storage • Previous Articles     Next Articles

Effect of Dihydromyricetin on Trimethylamine Oxide Degradation and Quality Attributes in Grilled Squid Fillets during Storage

LI Yingchang, LI Shuangyan, DU Fengxia, LIU Xuefei, WEI Ya, YANG Xianqing   

  1. (1. National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Engineering, Bohai University, Jinzhou 121013, China;2. South China Sea Fisheries Institute, Chinese Academy of Fishery Sciences, Guangzhou 510220, China)
  • Online:2021-04-15 Published:2021-05-17

Abstract: In order to reduce the formaldehyde content in squid products and improve the storage quality of squid products, the effect of dihydromyricetin on trimethylamine oxide (TMAO) degradation and quality attributes in grilled squid fillets was studied. The experiment was divided into a control group and a dihydromyricetin group (0.2%). Squid products were stored at 25 ℃. Changes in the contents of TMAO, formaldehyde (FA), dimethylamine (DMA) and trimethylamine (TMA), color difference, thiobarbituric acid (TBA) value, texture, odor, and water mobility were explored during storage. The results showed that dihydromyricetin inhibited the loss of water during storage, and effectively delay the occurrence of browning reactions in grilled squid fillets, thereby inhibiting the color change. Dihydromyricetin decreased fat oxidation, increased the hardness and elasticity of the product, delayed the generation of unpleasant volatile odors, inhibited the degradation of TMAO and reduced the production of FA. Therefore, dihydromyricetin could maintain the storage quality of grilled squid fillets well and inhibit TMAO degradation.

Key words: dihydromyricetin; trimethylamine oxide; grilled squid fillets; quality

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