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