National Taiwan Ocean University Institutional Repository:Item 987654321/37214
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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/37214

Title: Changes in chemical constituents and physical indices during processing of dried‐seasoned squid
Authors: Tze-Kuei Chiou;Hwong-Kwang Chang;Leah Lo;Huei-Ling Lan;Chyuan-Yuan Shiau
Contributors: 國立臺灣海洋大學:食品科學系
Keywords: dried-seasoned squid;free amino acids;Illex argentinus;Ommastrephes bartrami;processing;trimethylamine oxide
Date: 2001-12
Issue Date: 2016-01-14T07:29:40Z
Publisher: Fisheries Science
Abstract: Abstract:The changes in chemical constituents and physical indices during the processing of dried-seasoned squid using neon flying squid Ommastrephes bartrami and Argentina squid Illex argentinus were investigated. After processing, carbohydrate increased largely in the semi-dried meat and final product, but the increase of reducing sugar occurred only in the final product. An increase in b* value was found during the semi-drying process, implying the occurrence of browning formation. The trimethylamine oxide (TMAO) levels in the two squid were similar, but a marked reduction of TMAO was observed only in the processing of the neon flying squid. The initial amount of free amino acids (FAA) was 7445 ± 326 and 6392 ± 819 mg/100 g of carbohydrate-free dry meat in neon flying squid and Argentina squid, respectively. Proline and taurine were the most predominant constituents. No significant change in the total FAA was found during the processing of Argentina squid. However, the total FAA decreased greatly in neon flying squid. The reductions of FAA were primarily due to the boiling process, followed by the semi-drying process. Two taste amino acids (glutamic acid and alanine) increased in the final product, suggesting that they were supplemented in the seasoning for improving flavor quality. The initial level of adenosine triphosphate and its related compounds (ARC) in neon flying squid was higher. After processing, the total ARC increased significantly in the semi-dried meat and final product, which was associated with the increases of inosine and hypoxanthine.
Relation: 66(4)
URI: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/37214
Appears in Collections:[Department of Food Science] Periodical Articles

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