鱿鱼及制品加工储存过程中甲醛的消长规律研究

doi:10.7506/spkx1002-6300-201005004

食品科学 ›› 2010, Vol. 31 ›› Issue (5): 14-17.doi: 10.7506/spkx1002-6300-201005004

鱿鱼及制品加工储存过程中甲醛的消长规律研究

朱军莉，励建荣*

浙江工商大学食品与生物工程学院，浙江省食品安全重点实验室

收稿日期:2009-03-19 出版日期:2010-03-01 发布日期:2010-12-29
通讯作者: 励建荣 E-mail:lijianrong@zjgsu.edu.cn
基金资助:
国家“863”计划项目(2007AA091806)；浙江省自然科学基金项目(Y3090246)；浙江省教育厅科研项目(Z09-11)

Change Trend of Formaldehyde in Squid Muscle and Products during Processing and Storage

ZHU Jun-li，LI Jian-rong*

College of Food Science and Biotechnology Engineering, Zhejiang Gongshang University, Key Laboratory of Food Safety of Zhejiang
Province, Hangzhou 310035, China

Received:2009-03-19 Online:2010-03-01 Published:2010-12-29
Contact: LI Jian-rong* E-mail:lijianrong@zjgsu.edu.cn

摘要/Abstract

摘要：

探讨鱿鱼内源性甲醛的来源，跟踪检测鱿鱼及其制品贮存和加工过程中甲醛含量变化。结果显示，鱿鱼原料甲醛含量较低，鱿鱼制品中甲醛含量显著高于原料。鱿鱼肌肉在25℃和4℃贮存中随着鱼肉变质甲醛含量逐步下降，而在高温处理中随着蒸煮温度上升甲醛含量显著增加。鱿鱼丝加工过程蒸煮和焙烤工序甲醛增加最明显，鱿鱼圈加工过程甲醛含量无显著变化。秘鲁和北太鱿鱼丝在25、4、－ 20℃贮存时甲醛呈现先下降再上升的趋势。可见，鱿鱼制品高含量的甲醛主要来源于加工中的热处理工序，并且鱿鱼制品低温贮存可以减少甲醛的生成。

关键词: 鱿鱼制品, 甲醛, 贮存, 加工

Abstract:

In order to explore the origin of endogenous formaldehyde in squid, the changes of formaldehyde content in squid muscle and products during processing and storage were monitored. Results indicated that the formaldehyde content in squid muscle was significantly lower than that in squid products. Squid muscle exhibited a gradual decline of formaldehyde content due to its corruption during storage at 25 ℃ or 4 ℃. In contrast, the formation of formaldehyde in squid muscle exhibited a significant increase with increasing cooking temperature. Moreover, cooking and baking processes significantly promoted the formation of formaldehyde during the preparation of squid shreds, while the formaldehyde content did not reveal obvious change during the preparation of squid circles. In addition, the formaldehyde content in Peru and north pacific squid shreds exhibited a trend to first decrease and then increase regardless of storage temperature (25, 4, －20 ℃). Therefore, heating treatments during processing make a major contribution to formaldehyde formation in squid products, which can be inhibited during low-temperature storage.

Key words: squid products, formaldehyde, storage, processing

中图分类号:

朱军莉，励建荣*. 鱿鱼及制品加工储存过程中甲醛的消长规律研究[J]. 食品科学, 2010, 31(5): 14-17.

ZHU Jun-li，LI Jian-rong*. Change Trend of Formaldehyde in Squid Muscle and Products during Processing and Storage[J]. FOOD SCIENCE, 2010, 31(5): 14-17.

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鱿鱼及制品加工储存过程中甲醛的消长规律研究

Change Trend of Formaldehyde in Squid Muscle and Products during Processing and Storage

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