Assesment of Total Amino Acids and Antioxidant Activity of Squid (Todarodes pacificus) Viscera Autolysates
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-camosine.
squid visceraautolysatesnutritional value assessmentin vitro antioxidant activity
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