梭子蟹贮藏和加工过程中内源性甲醛含量的变化

Change of Endogenous Formaldehyde in Portunus trituberculatus during Storage and Processing

为探究梭子蟹甲醛的本底含量和来源,采用高效液相色谱法(HPLC)对梭子蟹不同部位、低温贮藏和不同加工过程的甲醛含量进行检测。结果显示,新鲜梭子蟹甲醛本底含量低于10mg/kg,不同部位甲醛含量差异明显,蟹腿肉甲醛含量最高。梭子蟹冷藏和冷冻过程甲醛含量明显下降,醉蟹和蟹糊中甲醛含量上升,而水煮和蒸煮均使甲醛含量增加明显。可见,梭子蟹中可能不存在氧化三甲胺酶生成途径,但仍有类似于鱿鱼等水产品高温分解生成甲醛的反应;腌料中的Fe2+可能促进甲醛的生成。

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.