FOOD SCIENCE

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Assesment of Total Amino Acids and Antioxidant Activity of Squid (Todarodes pacificus) Viscera Autolysates

ZHANG Kaiqiang1, WEI Rongbian2, SONG Ru1,*, JIANG Xuhua3   

  1. 1. Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China; 2. College of Marine Science and Technology, Zhejiang Ocean University, Zhoushan 316022, China; 3. Zhejiang Fudan Tourism Food Co. Ltd., Zhoushan 316022, China
  • Online:2017-01-15 Published:2017-01-16

Abstract: The squid viscera were hydrolyzed via autolysis to produce squid viscera autolysates (SVAs). The protein yield,
soluble nitrogen content, free amino acid content and degree of hydrolysis (DH) of SVAs were assayed. Moreover, the total
amino acid composition of SVAs was evaluated to determine their nutritional value. The in vitro antioxidant activity was
also determined. Results showed the protein yield, soluble nitrogen content, free amino acid concentration and degree of
hydrolysis of SVAs were (53.89 ± 1.17)%, (78.47 ± 1.16)%, (0.22 ± 0.03) mg/mL and (14.73 ± 2.02)%, respectively. The
essential amino acid content of SVAs was 37.03%. Furthermore, the content of taste-active amino acids including aspartic
acid, glutamic acid, alanine and glycine was 42.40%. According to the amino acid score pattern recommended by the
FAO/WHO and the amino acid pattern of whole egg proteins, SVAs can be seen as a good source of rich proteins and
reasonable amino acid components. SVAs displayed in vitro strong antioxidant activity with IC50 values for scavenging
1,1-diphenyl-2-picrylhydrazyl (DPPH) free radicals and hydroxyl radicals of 0.24 and 0.74 mg/mL, respectively. In addition,
SVAs showed stronger reducing power compared with the same concentration of L-carnosine.

Key words: squid viscera, autolysates, nutritional value assessment, in vitro antioxidant activity

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