Abstract:

In an effort to understand content and origin of formaldehyde in Portunus trituberculatus, different parts of Portunus trituberculatus stored at different temperatures or processed using different recipes were analyzed for the content of formaldehyde by high-performance liquid chromatography (HPLC). Results indicated that the contents of formaldehyde in various parts of the fresh material such as cream, body muscle and leg muscle were all lower than 10 mg/kg and exhibited an obvious difference. The highest formaldehyde content was determined in leg muscle. Meanwhile, a significant decrease in the content of formaldehyde in the fresh material was observed during both refrigerated and frozen storage, whereas an obvious increase in the content of formaldehyde was determined in crab paste and liquor-soaked crabs. Similarly, cooking and steaming also resulted in an obvious increase in the content of formaldehyde. Therefore, it was possible that no trimethylamine oxidase pathway was present in Portunus trituberculatus, However, formaldehyde generation could result from decomposition reaction at high temperature, which was similar with squid and other fishery products. Moreover, Fe2+ in pickled Portunus trituberculatus products also could promote the formation of formaldehyde.

Key words: Portunu trituberculatus, storage and processing, endogenous formaldehyde