Abstract:An optimal method for removing the acerbic taste of Humboldt squid (Dosidicus gigas) that will be safe, reliable, energy-minimizing, standardizable, and quantifiable was developed. The specific acerbic taste of Humboldt squid exerts a serious adverse impact on its texture and flavor. To comprehensively assess the nutritional content of Humboldt squid, a mixture of four sodium salt reagents (sodium hexametaphosphate, sodium carbonate, sodium pyrophosphate, and sodium citrate) was used for performing deacidification treatment of the squid under ultrasound-assisted conditions. Using metabolomics technology, the deacidification effect was evaluated through indicators such as organic acid content, total acidity, effective acidity, volatile acids, and carboxyl functional groups. The treatment reduced the mass fraction of organic acids and their derivatives from 16.00% to 9.78%. Total acidity, effective acidity, and volatile acid content decreased from 15.80, 3.55, and 12.20 mol/L to 8.47, 0.63, and 7.84 mol/L, respectively. The mass concentrations of lactic acid, citric acid, and succinic acid decreased from 8.46, 1.65, and 1.45 mg/mL to 1.13, 0.31, and 0.00 mg/mL, respectively. The pH value increased from 6.23 to 8.29. Sulfhydryl group content increased from 22.50 μmol/L to 31.07 μmol/L, then decreased to 23.57 μmol/L. The color of squid became whiter and brighter, while reducing hardness, viscoelasticity, and chewiness to a certain extent. Although total volatile basic nitrogen content increased to 23.94 mg/100 g, the freshness of the squid was maintained. These findings indicate that the mixture of four sodium salt reagents exerts a significant deacidification effect. This study provides theoretical data for the quantification and standardization of acerbic taste perception.
