ABSTRACT Squid processed products such as dried-seasoned squid turn brown during storage, causing a change in quality. The main cause of this browning is melanoidin produced by the Maillard reaction. In this study, four types of squid were processed at different heating temperatures between 50 and 90°C and examined for suppression of the production of D-ribose, the main component of melanoidin. Furthermore, the color change of the squid meat with each heat treatment during storage of 32 days at 30°C was investigated. Bigfin reef squid and cuttlefish with a relatively high freshness decreased D-ribose generation as the heating temperature increased, and the browning during storage also decreased accordingly. In contrast, Humboldt squid with a low freshness did not generate new D-ribose at any heating temperature during storage. Nevertheless, the browning was reduced as the heating temperature increased. It is thought that the Maillard reaction was also reduced by the heat denaturation of muscular proteins. These results suggest that browning due to the Maillard reaction of squid meat is greatly affected by initial freshness and heating temperature.

中文翻译：

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新鲜度和加热温度对鱿鱼肉制品变色的影响

摘要 鱿鱼加工产品（如干鱿鱼）在储存过程中会变成褐色，导致质量发生变化。这种褐变的主要原因是美拉德反应产生的类黑素。在这项研究中，四种类型的鱿鱼在 50 到 90°C 之间的不同加热温度下进行加工，并检查抑制黑色素主要成分 D-核糖的产生。此外，研究了鱿鱼肉在 30°C 下储存 32 天期间每次热处理的颜色变化。新鲜度较高的大鳍礁乌贼和墨鱼随着加热温度的升高，D-核糖的生成减少，贮藏期间的褐变也相应减少。相比之下，新鲜度低的洪堡鱿鱼在储存过程中的任何加热温度下都不会产生新的 D-核糖。尽管如此，随着加热温度升高，褐变减少。据认为，美拉德反应也因肌肉蛋白质的热变性而减弱。这些结果表明，鱿鱼肉的美拉德反应引起的褐变受初始新鲜度和加热温度的影响很大。