Study on the changes of muscle quality and flavor during cold storage of two Sepiidae species (Sepiella maindroni and Sepia esculenta)

This study investigated the changes in quality and flavor of Sepiella maindroni ( S. maindroni ) and Sepia esculenta ( S. esculenta ) under 0 °C storage conditions. Samples stored at 0 °C for 0, 2, 4, 6, 8, and 10 days were analyzed for sensory attributes , moisture content, water activity, texture, color, microstructure, total volatile basic nitrogen (TVB-N) content, myofibrillar protein thiol content, carbonyl content, Ca 2 ⁺-ATPase activity, solubility, turbidity, Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), and the types and changes of volatile organic compounds (VOCs) in the muscle. Both species' moisture and water activity decreased over time, with S. esculenta having better texture than S. maindroni . TVB-N content in S. esculenta (130%) was significantly higher than that in S. maindroni (40%). The sulfhydryl content of myofibrillar proteins (MPs) in S. maindroni decreased by 23% during cold storage, while the Ca 2 ⁺-ATPase activity decreased by 91.67%. In contrast, S. esculenta exhibited a greater increase in carbonyl content. Structural changes in muscle tissue of both Sepiidae species under 0 °C storage, and SDS-PAGE indicated protein aggregation and degradation, especially in S. esculenta . The VOCs profiles of the two species differed significantly; the reduction in furans in S. maindroni (43.59%) was smaller than in S. esculenta (58.50%), while VOCs changes were more pronounced in S. esculenta during storage. • Cold storage causes changes in Sepiidae muscle tissue. • Sepiella maindroni has a high content of furan compounds. • At 0 °C, sensory and physicochemical properties of both Sepiidae were affected. • Myofibrillar protein breakdown in Sepiella maindroni differs from Sepia esculenta .