鱿鱼及其制品加工贮存过程中甲醛的消长规律研究.pdfVIP

14 2010, Vol. 31, No. 05 食品科学 ※基础研究 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，浙江杭州 310035) 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。 鱿鱼制品；甲醛；贮存；加工 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) 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 c