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Abstract
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.