Abstract
Crude protein content, amino acid composition and in vitro protein digestibility of fresh, dried and rehydrated Argentina squid (Illex argentinus) were studied. Most of the nonamino acid nitrogenous compounds in the mantle muscle dissolved in water during rehydration. Rehydration improved the nutritive value of protein in dried squid. Rehydration decreased the concentration of proline relative to total amino acids in muscle. Aromatic amino acids were limiting essential amino acids in fresh and dried squid but not in rehydrated squid. Amino acid scores increased with the extent of rehydration, more so in alkali than in water. The alkali rehydration also increased the in vitro protein digestibility of dried squid.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
