Thermal decomposition of trimethylamine oxide (TMAO) during the processing and storage of jumbo squid was characterized to find an innovative approach to its safe consumption. A combination of Fe²⁺ with ascorbic acid (AA) promoted the almost complete degradation of TMAO from 438.89 mg/L to 0.23 mg/L, generating considerable equimolar amounts of dimethylamine (DMA) and formaldehyde (FA). Moreover, the role of “Fe²⁺ + AA” on the decomposition of TMAO could be significantly altered by varying the pH values. At pH 9, TMAO was degraded through two different pathways to give trimethylamine (TMA) with content of 148 mg/L and DMA of 57 mg/L, while at pH 3, TMAO was mainly transformed into TMA (210 mg/L) but a small amount of DMA (15 mg/L). Water activity (a_w) and water mobility were also found to influence the formation of FA, as it obviously dropped from 136.6 μg/g to 100.6 μg/g when a_w was reduced from 0.750 to 0.667 with less free water. Interestingly, during accelerated storage experiment, the quantity of FA increased prior to decreasing. This was attributed to its role in crosslinking the squid muscle fibers to give a stable network structure and significantly altering the microstructures observed by scanning electron microscopy.

三甲氧化胺（TMAO）在巨型鱿鱼的加工和储存过程中的热分解特征是找到了一种安全食用的创新方法。Fe ²⁺与抗坏血酸（AA）的结合促进了TMAO的几乎完全降解，从438.89 mg / L降至0.23 mg / L，产生了等摩尔量的二甲胺（DMA）和甲醛（FA）。此外，“ Fe ²⁺  + AA”在TMAO分解中的作用可以通过改变pH值来显着改变。在pH 9时，TMAO通过两种不同的途径降解，得到三甲胺（TMA）含量为148 mg / L，DMA为57 mg / L，而在pH 3时，TMAO主要转化为TMA（210 mg / L），但少量DMA（15 mg / L）。水活度（_w）和水的流动性也被发现会影响FA的形成，因为当_w从0.750降低至0.667且游离水较少时，其显然从136.6μg/ g降至100.6μg/ g 。有趣的是，在加速存储实验中，FA的数量先增加，然后减少。这归因于其在使鱿鱼肌纤维交联以提供稳定的网络结构并显着改变通过扫描电子显微镜观察到的微观结构中的作用。