title: Effect of different drying methods on the myosin structure, amino acid composition, protein digestibility and volatile profile of squid fillets.
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.
authors.affiliation: Bor S. Luh Food Safety Center, Department of Food Science and Technology, Shanghai Jiao Tong University, 800 Dongchuang Road, Shanghai 200240, China.
authors.forename: Yun
authors.initials: Y
authors.lastname: Deng
authors.affiliation: Bor S. Luh Food Safety Center, Department of Food Science and Technology, Shanghai Jiao Tong University, 800 Dongchuang Road, Shanghai 200240, China.
authors.forename: Yali
authors.initials: Y
authors.lastname: Luo
authors.affiliation: Bor S. Luh Food Safety Center, Department of Food Science and Technology, Shanghai Jiao Tong University, 800 Dongchuang Road, Shanghai 200240, China.
authors.forename: Yuegang
authors.initials: Y
authors.lastname: Wang
authors.affiliation: 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.
authors.forename: Yanyun
authors.initials: Y
authors.lastname: Zhao
mesh_terms: D000596:Amino Acids / Q000737:chemistry*; D000818:Animals; D000975:Antioxidants / Q000737:chemistry; D002942:Circular Dichroism; D049832:Decapodiformes; D003890:Desiccation / Q000379:methods*; D005519:Food Preservation / Q000379:methods; D005612:Freeze Drying / Q000379:methods*; D008401:Gas Chromatography-Mass Spectrometry; D006358:Hot Temperature; D016018:Least-Squares Analysis; D009218:Myosins / Q000737:chemistry*; D017433:Protein Structure, Secondary; D017434:Protein Structure, Tertiary; D011506:Proteins / Q000737:chemistry*; D017747:Seafood; D013050:Spectrometry, Fluorescence; D013056:Spectrophotometry, Ultraviolet; D014364:Tryptophan / Q000737:chemistry
chemical_list: D000596:Amino Acids; D000975:Antioxidants; D011506:Proteins; D014364:Tryptophan; D009218:Myosins
keywords: Amino acid composition; Dried squid (Todarodes pacificus) fillets; Myosin microstructure; Protein digestibility; Volatile profile