加工贮藏条件对乌贼内源性甲醛含量的影响

Effect of Processing and Storage on Endogenous Formaldehyde Content in Cuttlefish

分别探讨在不同的加工和贮藏条件下,乌贼中内源性甲醛(FA)含量的变化。结果表明,水煮温度由50℃升高到100℃,肉中FA含量由0.6mg/kg升高到2.16mg/kg,在水煮加热25min时FA含量达到最大值2.41mg/kg;焙烤乌贼时FA含量由100℃的1.14mg/kg持续上升至220℃的2.66mg/kg,在180℃条件下焙烤不同时间,FA含量在20min前上升显著,20min后不再增加。新鲜乌贼室温下放置5d,FA含量由1.03mg/kg迅速增加至12.36mg/kg,4℃条件下贮藏时FA含量呈现先缓慢上升至3.73mg/kg后迅速上升至11.15mg/kg的趋势,而在-20℃条件下贮藏时FA含量缓慢上升后趋于稳定。在冻藏过程中,与完整的相比,切碎后的乌贼肉中甲醛生成量显著较高。

Changes of endogenous formaldehyde（FA） content from cuttlefish under different conditions of processing and storage were discussed. The results showed that the formaldehyde content of cuttlefish increased from 0.597 mg/kg to 2.162mg/kg as the boiling temperature increased from 50℃ to 100℃,whose content reached the maximum of 2.412mg/kg when boiled for 25 minutes; the formaldehyde content of cuttlefish increased from 1.138mg/kg to 1.142mg/kg continuously when the temperature increased from 100℃ to 220℃ after baking, When cuttlefish was baked under the temperature of 180℃ for 10，15，20，25 and 30 minutes respectively, the formaldehyde content decreased to the lowest of 1.142mg/kg in the first 20 minutes. Formaldehyde content from fresh cuttlefish rised rapidly from 1.026mg/kg to 12.362 mg/kg in ambient temperature for 5 days. It showed a trend to first rise slowly to 3.725 mg/kg then continue rising to 11.154 mg/kg rapidly during storage in 4℃.However formaldehyde content increased up slowly at first and gradually kept invariant during storage in -20℃.Compared to the intact muscle, formation of FA was greatly accelerated in minced muscle during the frozen storage at -20℃.