Background Squid is highly nutritious, rich in proteins, various minerals and trace elements. However, its nutritional value application, high-value product development, and processing technology innovation lag behind those of marine fish. While novel pretreated surimi gel products have gained market traction, research on squid paste products remains scarce.

Objective This study aims to optimize squid paste processing parameters and establish foundational theories for developing high-quality squid paste characteristics.

Methods Dosidicus gigas was used to produce squid paste. The impacts of potato starch content, ice-water content and chopping time on paste quality were investigated through single-factor experiments. An orthogonal experiment was subsequently employed to optimize squid paste, evaluating gel strength, whiteness, and sensory scores. The optimal processing parameters were determined via range analysis and validated. Further, product quality under optimal conditions was evaluated using electronic nose, gas chromatography-mass spectrometry (GC-MS), and quality indicator measurements.

Results The optimal squid paste formula included 12% potato starch, 6% ice-water, and 6 minutes of chopping, achieving the highest composite weighted score of 89.10. This formulation exhibited gel strength of 102.29 g·cm, whiteness of 68.85%, and sensory scores of 90.65. The product demonstrated desirable texture properties with hardness (2 430.93 N), chewiness (1 221.76 J), and gumminess (1 499.47 N). Electronic nose analysis indicated effective recognition of distinct smells, with principal component analysis attributing an 81.59% contribution rate. Additionally, optimized squid paste contained elevated flavor substances totaling 39.32 μg/kg, predominantly olefinic (14.79 μg/kg), aldehyde (7.79 μg/kg), and alcohol (9.16 μg/kg) compounds. It also exhibited low formaldehyde content (1.56 mg/kg) and high water-holding capacity (83%), surpassing the lowest composite score (DG-4).

Conclusion The optimal process parameters for squid paste production are 12% potato starch, 6% ice-water, and 6 minutes chopping time. Optimized processing parameters enhance squid paste texture, increase flavor substance content, and meet stringent quality standards.

Significance This study contributes fundamental data to enhance squid paste product quality and supports subsequent industrial processing endeavors.