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January 1, 2026NIPPON SUISAN GAKKAISHIOpen Access

The influence of MgCl₂ on the browning of dried Japanese common squid (Todarodes pacificus) products and its mechanism

Jie-Ting Geng KODAI FURUKAWA ZU-LIN GUO LU BAI Rong-Hao Chen Kodai Kaneko Kazufumi Osako

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Key Points

The aim is to investigate how MgCl2 affects browning during the drying process of squid products and its underlying mechanisms.
Added MgCl2 to squid meat homogenate and dried for 22 hours
Used two model systems to assess the impact on the Maillard reaction
Evaluated protease activity and free amino acid formation
MgCl2 addition significantly reduced browning in squid meat
Suppression of protease activity by MgCl2 decreased protein degradation
Lower levels of free amino acids like arginine and lysine were produced

Implication

Research evaluates MgCl2 effects on browning in squid, suggesting mechanisms for browning suppression.

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Cite This Study

Geng et al. (2026) studied this question.

synapsesocial.com/papers/69c4cda5fdc3bde44891a403 https://doi.org/10.2331/suisan.25-00016

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