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Comparison of Taste Components of Giant Squid Architenthis dux via Processing Methods
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  • Journal title : Korean Journal of Food Preservation
  • Volume 18, Issue 4,  2011, pp.508-516
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2011.18.4.508
 Title & Authors
Comparison of Taste Components of Giant Squid Architenthis dux via Processing Methods
Park, Hee-Yeon; Jang, Joo-Ri; Nam, Gi-Ho; Lee, Doo-Seog; Yoon, Ho-Dong; Jang, Mi-Soon;
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 Abstract
The chemical components (e.g., proximate composition, nucleotide-related compounds, and amino-acid content) of raw, dried, and boiled giant squids were investigated. The moisture contents of raw, dried, and boiled giant squids were 75.65, 39.75, and 41.12%, respectively. The boiled giant squid had a higher moisture content than the dried giant squid. The crude protein contents of raw, dried, and boiled giant squids were 20.10, 56.25, and 49.58%, respectively, with that of the dried giant squid higher than that of the boiled giant squid. The crude lipid contents of the raw, dried, and boiled giant squids were 0.15, 0.57, and 1.35%, respectively, with the boiled giant squid having the highest crude lipid content. The crude ash content of raw, dried, and boiled giant squids were 1.68, 4.50, and 6.77%, respectively. IMP content was detected in the dried (1.21 mg/100 g) and boiled(0.25 mg/100 g) giant squids. In the sensory scores, the degree of bitterness, acidity, and aftertaste had lower values in the dried and boiled giant squids than in the raw giant squid. A total of 18 amino acids were detected in the samples, and most of the samples had high contents of glutamic acid, aspartic acid, proline, and arginine and low contents of histidine, tyrosine, and methionine. The free-amino-acid content was related to the taste component. The major free amino acid contained by the samples were hydroxyproline, alanine, arginine.
 Keywords
giant squid;proximate composition;nucleotide;amino acid;processing;
 Language
Korean
 Cited by
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