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.

The combined effects of pure oxygen pretreatment (PO) and chitosan coating (C) containing 0.03% rosemary extracts (R) on the quality of fresh-cut pears were investigated. Whole pears were exposed to air and pure oxygen at 2 °C for 10 days. The pretreated pears were cored, sliced and stored at 20 °C for 3 days. The physicochemical and sensorial attributes were monitored. The results demonstrated that air + C + R (ACR), PO + C (POC) and PO + C + R (POCR) combinations improved preservation of the fresh-cut pear compared to the control. When compared to ACR, both POC and POCR inhibited polyphenol oxidase activity, softening and weight-loss, and retained higher firmness and soluble solids content. Membrane permeability, L value, and pH also presented smaller changes. Furthermore, POCR increased these beneficial effects and favourably reduced browning, maintained higher polyphenols and vitamin C content and sensory attributes in contrast to POC. The present data suggests that POCR have the potential to improve the quality of fresh-cut pears and extend the shelf-life.