Study on Quality Improvement Effect of Phosphate-Free Water Retainer on Squid

Abstract

This study addresses the issues of water loss and texture deterioration during squid processing by developing a phosphate-free water retainer treatment process. Immersion concentration, time, and temperature parameters were established, and comparative experiments were conducted. Water-holding capacity, water loss rate, texture parameters, and protein structure changes were measured to analyze the regulatory effects of treatment conditions on quality. Results demonstrated that the phosphate-free system exhibited excellent performance in stabilizing water binding states and improving tissue structure. Under medium concentration conditions, samples showed the lowest centrifugal water loss and stable mass retention. Texture testing revealed reduced hardness and improved elasticity, with tissue state becoming more uniform. Electrophoresis results indicated protein transformation from high molecular weight to medium-low molecular weight, with increased exposure of hydrophilic groups and enhanced water-binding capacity. This system achieves water regulation and texture optimization without phosphate addition, demonstrating stable processing adaptability and providing support for subsequent process refinement and quality enhancement.