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