Abstract
Squid products are becoming more and more popular with consumers because of their high yields and nutrition, including novel textures with desirable sensory properties. However, it has not been determined whether the cooking method has effects on the flavor of the squid. In this study, the aroma and volatile substances of squid samples from different cooking methods (boiled, steamed, sous vide) were determined and analyzed by headspace–gas chromatography–ion mobility spectrometry and differentiated by using, as well, an electronic nose and sensory evaluation. A total of 43 characteristic flavor compounds were identified. Based on the signal intensity of the identified violate compounds, we established a fingerprint of heat‐treated squid from different cooking methods. Due to the long‐term low‐temperature heating conditions under vacuum, the flavor of sous vide squid is different from steamed and boiled squid, and it has unique special flavor compounds. Different cooking methods can affect the aroma of squid, providing support for the industrial production of squid.
Highlights
Illex Argentines, the Argentinian squid, is the most important cephalopod species and major component of commercial squid in the southwest Atlantic (Waluda, Rodhouse, Podestá, Trathan, & Pierce, 2001)
Research on the processing technology of squid can be divided into two categories
The main objective of the present study was to analyze by GS-Ion mobility spectrometry (IMS) the volatile components of squid and differentiate the samples based on their volatile compound profile, using, as well, an electronic nose and sensory evaluation
Summary
Illex Argentines, the Argentinian squid, is the most important cephalopod species and major component of commercial squid in the southwest Atlantic (Waluda, Rodhouse, Podestá, Trathan, & Pierce, 2001). The volume of cephalopods, including squid, cuttlefishes, and octopuses, harvested and consumed in the world during 2017 was 3,772,567 t (data from FISHSTAT, FAO). The edible portion of squid is as high as 80%, which is about 20% higher than that of fish in general. As a kind of invertebrate, the muscle protein of squid is slightly different from that of ordinary fish. The muscle protein of squid contains some paramyosin that has no ATPase activity to influence the protein stability, gel strength, and other properties of squid products (Mirzaei & Regnier, 2006), limiting the processing of squid. Research on the processing technology of squid can be divided into two categories. One is the optimization and improvement of traditional squid processing technology, such as squid rings (Tomac, Cova, Narvaiz, & Yeannes, 2017), dried squid (Dong, Zhu, Li, & Li, 2013), and
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