AMINO ACID COMPOSITION AND IN VITRO PROTEIN DIGESTIBILITY OF DRIED SQUID REHYDRATED IN WATER AND ALKALI |
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| Authors: | YUH-JWO CHU CHAU-JEN CHOW BONNIE SUN PAN |
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| Affiliation: | National Kaohsiung Institute of Marine Technology Nan-tzue, Kaohsiung, Taiwan, R.O.C.;Department of Marine Food Science National Taiwan Ocean University Keelung, Taiwan, R.O.C. |
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| Abstract: | Crude protein content, amino acid composition and in vitro protein digestibility of fresh, dried and rehydrated Argentina squid (Illex argentinus) were studied. Most of the nonamino acid nitrogenous compounds in the mantle muscle dissolved in water during rehydration. Rehydration improved the nutritive value of protein in dried squid. Rehydration decreased the concentration of proline relative to total amino acids in muscle. Aromatic amino acids were limiting essential amino acids in fresh and dried squid but not in rehydrated squid. Amino acid scores increased with the extent of rehydration, more so in alkali than in water. The alkali rehydration also increased the in vitro protein digestibility of dried squid. |
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