Deng Yun, Luo Yali, Wang Yuegang, Zhao Yanyun
Bor S. Luh Food Safety Center, Department of Food Science and Technology, Shanghai Jiao Tong University, 800 Dongchuang Road, Shanghai 200240, China.
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.
Food Chem. 2015 Mar 15;171:168-76. doi: 10.1016/j.foodchem.2014.09.002. Epub 2014 Sep 10.
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.
评估了冷冻干燥（FD）、热风干燥（AD）和热泵干燥（HPD）对太平洋褶柔鱼鱼片肌球蛋白结构、氨基酸组成、蛋白质消化率和挥发性化合物的影响。冷冻干燥的鱿鱼显示出与新鲜鱿鱼相似的氨基酸组成，但与热风干燥和热泵干燥样品不同。体外消化率百分比遵循FD（76.81%）>HPD（70.51%）>新鲜（67.99%）>AD（61.47%）样品的顺序。与HPD相比，AD对鱿鱼肌球蛋白结构造成的损伤更大，而FD有效地保持了肌球蛋白的完整性。根据全二维气相色谱-飞行时间质谱（GC×GC-TOFMS）结果，干燥减少了挥发性化合物的总数，但增加了总挥发性化合物的含量。HPD和AD样品的挥发性化合物总数和含量分别最高和最低。总体而言，FD使鱿鱼具有最佳品质，其次是HPD。考虑到生产成本和产品质量，HPD显示出工业应用的潜力。
