食品科学 ›› 2013, Vol. 34 ›› Issue (21): 339-343.doi: 10.7506/spkx1002-6630-201321068

• 营养卫生 • 上一篇    下一篇

加工贮藏条件对乌贼内源性甲醛含量的影响

朱仁义,李和生*,王亚儿,孔 静,徐霄晴   

  1. 宁波大学海洋学院,浙江 宁波 315211
  • 收稿日期:2012-10-21 修回日期:2013-09-16 出版日期:2013-11-15 发布日期:2013-10-28
  • 通讯作者: 李和生 E-mail:lihesheng@nbu.edu.cn
  • 基金资助:

    浙江省优先主题计划项目(2009C03017-3);宁波大学学科建设项目(XKL11D2107)

Effect of Processing and Storage on Endogenous Formaldehyde Content in Cuttlefish

ZHU Ren-yi,LI He-sheng*,WANG Ya-er,KONG Jing,XU Xiao-qing   

  1. School of Marine Sciences, Ningbo University, Ningbo 315211, China
  • Received:2012-10-21 Revised:2013-09-16 Online:2013-11-15 Published:2013-10-28
  • Contact: LI He-sheng E-mail:lihesheng@nbu.edu.cn

摘要:

分别探讨在不同的加工和贮藏条件下,乌贼中内源性甲醛(FA)含量的变化。结果表明,水煮温度由50℃升高到100℃,肉中FA含量由0.6mg/kg升高到2.16mg/kg,在水煮加热25min时FA含量达到最大值2.41mg/kg;焙烤乌贼时FA含量由100℃的1.14mg/kg持续上升至220℃的2.66mg/kg,在180℃条件下焙烤不同时间,FA含量在20min前上升显著,20min后不再增加。新鲜乌贼室温下放置5d,FA含量由1.03mg/kg迅速增加至12.36mg/kg,4℃条件下贮藏时FA含量呈现先缓慢上升至3.73mg/kg后迅速上升至11.15mg/kg的趋势,而在-20℃条件下贮藏时FA含量缓慢上升后趋于稳定。在冻藏过程中,与完整的相比,切碎后的乌贼肉中甲醛生成量显著较高。

关键词: 乌贼, 水煮, 焙烤, 贮藏, 内源性甲醛

Abstract:

Changes of endogenous formaldehyde (FA) content from cuttlefish under different conditions of processing
and storage were investigated. The results showed that the formaldehyde content of cuttlefish increased from 0.6 to
2.16 mg/kg as the boiling temperature increased from 50 to 100 ℃. The content reached a maximum of 2.41 mg/kg
in 25 min. However, the FA content increased from 1.14 to 2.66 mg/kg continuously when the baking temperature
increased from 100 to 220 ℃. After baking for 10, 15, 20, 25 min and 30 min at 180 ℃, the formaldehyde content
increased significantly and reached a plateau in the early 20 minutes. FA content in fresh cuttlefish was elevated from
1.03 to 12.36 mg/kg at room temperature for 5 d. It tended to rise slowly until reaching 3.73 mg/kg and then sharply
increased to 11.15 mg/kg during storage at 4 ℃ while it increased slowly and then reached a maximum when stored at
-20 ℃. Compared to the intact muscle, the minced muscle contained higher FA content when stored at -20 ℃.

Key words: cuttlefish, boiling, baking, storage, endogenous formaldehyde

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