Effect of different drying methods on the myosin structure, amino acid composition, protein digestibility and volatile profile of squid fillets

Yun Deng; Yali Luo; Yuegang Wang; Yanyun Zhao

doi:10.1016/j.foodchem.2014.09.002

Effect of different drying methods on the myosin structure, amino acid composition, protein digestibility and volatile profile of squid fillets

Food Chem. 2015 Mar 15:171:168-76. doi: 10.1016/j.foodchem.2014.09.002. Epub 2014 Sep 10.

Authors

Yun Deng¹, Yali Luo¹, Yuegang Wang¹, Yanyun Zhao²

Affiliations

¹ Bor S. Luh Food Safety Center, Department of Food Science and Technology, Shanghai Jiao Tong University, 800 Dongchuang Road, Shanghai 200240, China.
² Bor S. Luh Food Safety Center, Department of Food Science and Technology, Shanghai Jiao Tong University, 800 Dongchuang Road, Shanghai 200240, China; Department of Food Science and Technology, Oregon State University, 100 Wiegand Hall, Corvallis, OR, United States. Electronic address: Yanyun.zhao@oregonstate.edu.

PMID: 25308657
DOI: 10.1016/j.foodchem.2014.09.002

Abstract

The impacts of freeze drying (FD), hot-air drying (AD), and heat pump drying (HPD) on myosin structure, amino acid composition, protein digestibility and volatile compounds of squid (Todarodes pacificus) fillets were evaluated. Freeze-dried squids showed similar amino acid composition to that of raw squids, but differed from that of AD and HPD samples. The percentage of in vitro digestibility followed the order of FD (76.81%)>HPD (70.51%)>raw (67.99%)>AD (61.47%) samples. AD caused more damage to squid myosin structure than HPD, while FD effectively retained the myosin integrity. Drying decreased total number of volatile compounds, but increased the content of total volatile compounds based on GC × GC-TOFMS results. HPD and AD samples had the highest and lowest total numbers and contents of volatiles, respectively. In general, FD provided squids with the best quality, followed by HPD. Considering the production cost and product quality, HPD demonstrated the potential for industrial application.

Keywords: Amino acid composition; Dried squid (Todarodes pacificus) fillets; Myosin microstructure; Protein digestibility; Volatile profile.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Amino Acids / chemistry*
Animals
Antioxidants / chemistry
Circular Dichroism
Decapodiformes
Desiccation / methods*
Food Preservation / methods
Freeze Drying / methods*
Gas Chromatography-Mass Spectrometry
Hot Temperature
Least-Squares Analysis
Myosins / chemistry*
Protein Structure, Secondary
Protein Structure, Tertiary
Proteins / chemistry*
Seafood*
Spectrometry, Fluorescence
Spectrophotometry, Ultraviolet
Tryptophan / chemistry

Substances

Amino Acids
Antioxidants
Proteins
Tryptophan
Myosins