Effect of processing steps on the physico-chemical properties of dried-seasoned squid

The effects of processing steps on the physico-chemical properties of dried-seasoned squid were studied using two kinds of squids. Browning was observed as indicated by an increase in yellowness (b∗ value) during the semi-drying and roasting step. The temperature and time of heating and type of roasting, as well as the material itself were the key factors influencing the browning. A high level of trimethylamine oxide (TMAO), and low contents of trimethylamine (TMA) and dimethylamine (DMA) were detected in the raw material. TMAO gradually decreased during the processing, while TMA, DMA and formaldehyde (FA) increased significantly especially in boiled meat. The temperature of boiling was the most crucial factor impacting the production of FA. FA could be greatly decreased during the cooling process by washing with water or changing the roasting techniques. Therefore, to improve the quality of dried-seasoned squid, more attention should be paid to the temperature and roasting techniques during the processing.