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Development of a classification model for squids: Based on physicochemical and quality characteristics.

Huaqiong Li¹, Xutao Li¹, Xin Song²

¹College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai 201306, China.

|December 17, 2025

Summary

Japanese flying squid (Js) and North Pacific squid (NPs) exhibit superior quality characteristics, including better texture and freshness, making them ideal for raw consumption. Their origin significantly influences muscle quality, aiding in species classification and processing strategies.

Keywords:

Compounds Myofibrillar structure Sensory quality Squid Texture

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Area of Science:

Marine Biology
Food Science
Biochemistry

Background:

Squid quality varies significantly based on species and origin.
Understanding physicochemical properties is crucial for the cephalopod industry.

Purpose of the Study:

To compare the physicochemical and quality characteristics of six different squid species.
To identify squid species with optimal traits for raw consumption.
To establish a scientific basis for squid quality grading and processing.

Main Methods:

Comparative analysis of physicochemical properties (e.g., shear force, TVB-N, water distribution).
Sensory evaluation of squid samples.
Infrared spectroscopy to assess protein secondary structure stability.

Main Results:

Japanese flying squid (Js) and North Pacific squid (NPs) showed higher sensory scores, greater shear force, and lower total volatile basic nitrogen (TVB-N).
Equatorial squid (Es) and Indian Ocean squid (IOs) had higher thawing loss.
Js exhibited better water-holding capacity due to immobilized water and stable protein structure.

Conclusions:

Squid origin is a key determinant of muscle quality.
Js and NPs possess favorable physicochemical traits for raw consumption.
Findings support improved species classification, quality grading, and processing in the cephalopod industry.