鱿鱼及其制品中内源性甲醛产生的机制和控制方法研究进展  

Development of Endogenous Formaldehyde Formation Mechanism and Control in Squid and Its Products

作　　者：陈志坚[1] 陈静[1] 黄菊[1] 

机构地区：[1]浙江海洋学院食品与医药学院,浙江舟山316000

出　　处：《安徽农业科学》2014年第25期8757-8759,共3页Journal of Anhui Agricultural Sciences

基　　金：浙江省科技厅公益技术应用研究项目(2012C22063);浙江省海洋水产加工制造产业技术创新战略联盟联盟内部项目;国家星火计划项目(2013GA70057);浙江省自然科学基金项目(Y4100339);浙江海洋学院科研启动项目

摘　　要：近年来我国水产品质量安全问题频发,尤其是鱿鱼产品中的甲醛含量超标问题尤为突出,关系到整个鱿鱼产业乃至全国水产加工产业的生存与发展,亟待解决。而鱿鱼及其加工制品中的甲醛主要来源于自身的物质代谢,因此就鱿鱼及其加工制品中内源性甲醛的主要形成机制即氧化三甲胺酶催化途径和氧化三甲胺高温裂解途径,以及甲醛的控制即甲醛捕获剂、氧化三甲胺酶的抑制剂、加工工艺改进和产品包装等进行了阐述,并针对目前研究的现状提出了鱿鱼制品中内源性甲醛研究的新方向,即货架期内甲醛的形成机制和控制方法。In recent years,quality and safety problems of aquatic products are emerging in an endless stream.Among these problems,the high content of formaldehyde in squid and its products is particularly outstanding,which is related to the survival and development of the squid industries and the national aquatic product processing industry,therefor,it cries for solution quickly.According to researches,the formaldehyde tested in squid mainly come from the metabolism of squid body,which is endogenous formaldehyde.In this article,the formaldehyde formation mechanisms,including the enzymatic pathway of TMAOase and pyrolysis pathway of TMAO are introduced.The control of formaldehyde content in squid and its products is also discussed such as the formaldehyde capture agent,TMAOase inhibitors,process improvement and product packaging.In view of the present research situation,the formaldehyde formation mechanism and control in shelf life are still not clear,therefor some suggestions on the new research direction of endogenous formaldehyde in squid product are put forward.

关 键 词：鱿鱼 内源性甲醛 产生机制 控制 

分 类 号：S965.3[农业科学—水产养殖]