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AMINO ACID COMPOSITION AND IN VITRO PROTEIN DIGESTIBILITY OF DRIED SQUID REHYDRATED IN WATER AND ALKALI
Author(s) -
CHU YUHJWO,
CHOW CHAUJEN,
PAN BONNIE SUN
Publication year - 1996
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.1996.tb00581.x
Subject(s) - squid , amino acid , proline , limiting , chemistry , food science , composition (language) , essential amino acid , in vitro , biochemistry , biology , fishery , mechanical engineering , linguistics , philosophy , engineering
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 .