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Impact of far-infrared radiation-assisted heat pump drying on chemical compositions and physical properties of squid (Illex illecebrosus) fillets

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Abstract

Squid fillets were dried in a heat pump (HP) dryer alone or combining with far-infrared radiation (FIR) with the power of 500, 1,000, and 2,000 W at 50 °C and air flow rate of 0.8 m s−1. Proximate composition, total volatile basic nitrogen (TVBN), fatty acid composition, trimethylamine-N-oxide demethylase (TMAOase), dimethylamine (DMA), trimethylamine (TMA), color, and microbial changes of squid were recorded. Results showed that FIR in combination with HP decreased TMAOase, TMA, TVBN, polyunsaturated fatty acids (PUFA), and total aerobic bacterial counts, but increased both saturated (SFA) and monounsaturated (MUFA) fatty acid content, compared with HP alone. Dried squids had higher values of redness and yellowness, but lower values of lightness (L) than raw ones. No significant differences were found in protein, DMA, or L values among all dried samples. The inhibitory effects of FIR on TMAOase, TMA production, and microbial growth were more obvious with increase in the power supplied to the FIR rods. The present data suggest that FIR in combination with HP technology has the potential to retard the quality deterioration of squid.

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Acknowledgments

This research was supported by the “Shanghai Pujiang Program”(090628), “Shanghai Natural Science Foundation”, and “National Natural Science, Foundation of China” (31071617 and 30600420).

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Authors and Affiliations

  1. SJTU-Bor Luh Food Safety Center, Shanghai Jiao Tong University, 800 Dongchuan Road, 200240, Shanghai, People’s Republic of China

    Yun Deng, Bingjun Qian & Shuqiang Su

  2. Department of Food Science and Engineering, Shanghai Jiao Tong University, 800 Dongchuan Road, 200240, Shanghai, People’s Republic of China

    Yun Deng, Bingjun Qian, Juan Wu & Xiaoyong Song

  3. Instrumental Analysis Center, Shanghai Jiao Tong University, 800 Dongchuan Road, 200240, Shanghai, People’s Republic of China

    Yumin Liu

  4. College of Food Science and Technology, Henan University of Technology, 140 South Songshan Road, 450052, Zhengzhou, Henan, China

    Hongshun Yang

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  1. Yun Deng
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  2. Yumin Liu
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  4. Shuqiang Su
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  5. Juan Wu
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Correspondence to Yun Deng.

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Deng, Y., Liu, Y., Qian, B. et al. Impact of far-infrared radiation-assisted heat pump drying on chemical compositions and physical properties of squid (Illex illecebrosus) fillets. Eur Food Res Technol 232, 761–768 (2011). https://doi.org/10.1007/s00217-011-1441-9

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  • DOI: https://doi.org/10.1007/s00217-011-1441-9

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