Quality Characteristics of Dried Squid (Todarodes Pacificus) by Cold Air Drying Process

냉풍건조공정을 이용한 마른오징어의 품질특성

  • Hong, Joo-Heon (DG-Traditional Bio-Materials Industry Center) ;
  • Bae, Dong-Ho (Division of Bioscience & Biotechnology, Konkuk University) ;
  • Lee, Won-Young (Department of Food Engineering, Sangju National University)
  • 홍주헌 (대구신기술사업단 전통생물소재산업화센터) ;
  • 배동호 (건국대학교 응용생물과학과) ;
  • 이원영 (상주대학교 식품공학과)
  • Published : 2006.10.01


In an attempt to find ways of improving the quality and sanitary state of dried squid, this study compared artificial drying methods i.e. hot air drying and cold air drying with natural drying method. The drying rates of squid were in the order of hot air, cold air and natural drying. However, cold-air drying was slower than natural drying at $7^{\circ}C$. The drying rates increased with increasing drying temperature. When drying temperature was close to the dew point on a dehumidifier surface, which was the case with cold air drying at $7^{\circ}C$, the driving force for dehumidification was lower than under other drying conditions, which resulted in a lower drying rate. There were little color differences between the drying methods and temperature. Squid dried by cold air-drying had better mechanical texture and sensory qualities than with other drying methods. In addition, the cold air drying method maintained superior quality in terms of the contents of amino acids, taurine, EPA, DHA, other fatty acids and a low TBA value than the other drying methods.


  1. Karel M. Storage at Chilling Temperatures. pp. 237-273. In: Physical principles of food preservation. Lund DB (ed.). Marcel Dekker Inc., New York, USA (2003)
  2. Choi U, Shin DH, Chang YS. Shin JI. Bacteriological studies on market sea foods. I. sanitary indicative bacteria in sundried sea foods (in Korea). Bull. Korean Fish. Soc. 6: 87-91 (1973)
  3. Park JH, Hong JH, Lee WY. Quality Characteristics of dried squid (Todarodes Pacificus) by warm air drying. Korean J. Food Preserv. 12: 417-423 (2005)
  4. Christie WW. An introduction to lipids and their chromatographic analysis. pp. 3-59. In: Lipid Analysis. Christie WW (ed). Pergamon Press. New York, USA (1982)
  5. Hur JW, Studies on the drying methods of sea foods. 1. Fixed bed drying of squid. Bull. Korean Fish Soc. 15: 107-110 (1982)
  6. Yang CY. Manufacturing conditions and quality of dried meat on the snow crab. Korean J. Food Nutr. 12: 258-264 (1999)
  7. Lee IS, Park SY, Lee JH, Sung NJ. Oxidized cholesterols in dried Alaska Pollacks. Korean J. Food Sci. Technol. 26: 822-826 (1997)
  8. Okutani K. An antitumor substance obtained from the internal shell of squid- Isolation procedures and antitumor activity. Bull. Jap. Soc. Sci. Fish. 42: 449-453 (1976) https://doi.org/10.2331/suisan.42.449
  9. Tsai CH, Pan BS, Kong MS. Browning behavior of taurine and proline in model and dried squid system. J. Food Biochem. 15: 67-77 (1991) https://doi.org/10.1111/j.1745-4514.1991.tb00144.x
  10. Tarladgis BG, Watts BM, Younathan MJ. Distillation method for the quantitative determination of malonaldehyde in rancid. J. Am. Oil Chem. Soc. 58: 44-48(1960)
  11. Lee NH, Oh SW, Kim YM. Biochemical changes in muscle protein of squid sikhae during fermentation-Effects of temperature and moisture content. Korean J. Food Sci. Technol. 28: 292-297 (1996)
  12. Yang SY, Lee NH. Dried fish products. Korea Food Research Institute Bulletin 7: 126-130 (1994)
  13. Labelle RL, Moyer JC. Dehydrofreezing red tart cherries. Food Technol. 20: 1345-1351 (1996)
  14. Terashita T. Kitamoto Y. Matsumoto T, Hosoi N. Ichikawa Y. Kono M. Nitrogen metabolism in favolus arcularius and changes in composition of free and protein amino acids during development of the mycelium and fruiting bodies. Trans. Mycol. Soc. Japan 25: 187-198 (1984)
  15. You BJ, Lee KH. Quality evaluation and shelf-life of dried squid. Bull. Korean Fish. Soc. 21: 169-176 (1988)
  16. Cho DJ, Hur JW, Kim HY. Influencing factors in drying and shrinking characteristics of root vegetables. Korean J. Food Sci. Technol. 21: 203-211 (1989)
  17. Cho ST. Joo DS, Park SH, Kang HJ, Jeon JK. Change of taurine content in squid meat during squid processing and taurine content in the squid processing waste water. J. Korean Fish. Soc. 33: 51-54 (2000)
  18. Stansby ME. Fatty acid composition of Fish, pp. 6-39. In: Fish oils in nutrition. Stansby ME (ed.). Van Nostrand Reinhold, New York, USA. (1990)
  19. Han BH, Choi SI, Lee JG, Bae TJ, Park HG. Dehydration mechanism and water activity of filefish muscle. Korean J. Food Sci. Technol. 2: 342-349 (1982)
  20. Tanaka M, Chiba N, Ishizaki S, Takai R, Taguchi T. Influence of water activity and maillard reaction on the polymerization of myosin heavy chain in freeze-dried squid meat. Fish Sci. 60: 607-611 (1994) https://doi.org/10.2331/fishsci.60.607
  21. Tsai C, Pan BS, Kong MS. Browning behavior of taurine and proline in model and dried squid systems. J. Food Biochem. 15: 67-73 (1991) https://doi.org/10.1111/j.1745-4514.1991.tb00144.x
  22. Fukuda M, Ishida M. Study for artificial drying of squid. Bull. Fac. Fish. Hokkaido Univ. 4: 337-343 (1954)
  23. Kyoichi O, Takehiro, Satoshi N, Koji T, Michihiro S. Oxidized cholesterol modulates age-related change in lipid metabolism in rats. Lipids 30: 405-413 (1995) https://doi.org/10.1007/BF02536298
  24. Shimomura M, Shimosaka C, Matsumoto JJ. Changes in texture and proteins of squid meat cured in sake lees. Nippon shokuhin Kogyo Gakkaishi 39: 418-424 (1992) https://doi.org/10.3136/nskkk1962.39.418
  25. Kim MH Effects of preteatments prior to conventional dehydration of dried prouct quality. J. Biochem. Eng. 4: 30-37 (1990)
  26. Kim YM. The present and prospects of processed marine products. Korea Food Research Institute Bulletin 6: 3-7 (1993)
  27. Choi HY, Kim MN. Lee KG. Non-enzymatic browning reactions in dried squid stored at different water activities (in Korea). Bull. Korea Fish Soc. 6: 97-100 (1973)
  28. Yang SY, Oh SW. Color changes of dried squid differs in packaging films during storage. Korean J. Food Sci. Technol. 31: 1289-1294 (1999)
  29. Edward SD, Pauline EM. Comparison of beta-carotene content of dried carrots prepared by thee dehydration processes. Food Technol. 19: 1597-1601 (1963)