ISSN 0031-7454
Department of Food Science and Technology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai,
200240, P.R. China;
2
Institute of Electric Power, North China University of Water Conservancy and Electric Power, Zhengzhou, P.R. China
3
East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, 300 Jungong RoadShanghai
200090, P.R. China
*
Author for correspondence; e-mail: bjqianfd@sjtu.edu.cn; Tel: + 86-21-34205755; Fax: + 86-21-34206918
The effects of heat pump drying using far-infrared radiation on the soluble protein and the
antioxidant activity of squid were investigated. Squid (Illex illecebrosus LeSueur) fillets were
dried in a heat pump (HP) dryer alone or in a far-infrared radiation (FIR)-assisted dryer at 500 and
1000 W power, at 50 C and at an air flow rate of 0.8 m s-1. Amino acid levels in all the dried
products were lower than those in the raw squids (P<0.05). The drying treatments decreased the
essential amino acid index (EAAI) and the calculated biological value of protein. The sodium
dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) pattern of the dried squid
samples showed that the myosin heavy chain (205 kDa) protein was degraded and produced two
new protein bands with molecular weights of 90 kDa and 50 kDa, respectively. After heat
treatment, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity remained or
significantly decreased depending on the type of drying treatment (P<0.05). Ferric reducing/
antioxidant power (FRAP) of the squid fillets treated with HP+10FIR was not significantly lower
than that of the samples dried by HP+5FIR at a concentration of less than 10 mg-1 mL (P>0.05). At
a concentration higher than 10 mg mL-1, the FRAP of the extracts of the HP+10FIR-dried squid
fillets was significantly lower than that of the raw ones and the samples dried by using HP or
HP+5FIR (P<0.05).
Key Words: amino acids, antioxidant, far-infrared radiation, Illex illecebrosus LeSueur, squid, protein
Abbreviations: AOA antioxidant activity; DPPH 1,1-diphenyl-2-picrylhydrazyl; EAAI essential amino acid
index; FIR far-infrared radiation; FRAP ferric reducing/antioxidant power; HP heat pump; PBS phosphate
buffer solution; SDS-PAGE sodium dodecyl sulphate-polyacrylamide gel electrophoresis
INTRODUCTION
Squid (Illex illecebrosus LeSueur) is an aquatic animal
with high nutritional and commercial value. It forms a
healthy part of a balanced diet that is high in protein
(13.019.2%), low in fat (0.292.0%) and may be used as
a substitute for any seafood (Croxall and Prince 1998). Its
proteins contain all the essential amino acids in the right
proportions needed by man. Fresh squid has a short shelf
life due to its moisture content of more than 80% and its
high degree of unsaturated fatty acid. Therefore, squid
has to be preserved in order to increase its shelf life.
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