秘鲁鱿鱼丝贮藏过程中甲醛及相关品质指标的变化  

Changes in formaldehyde and quality indices of dried Dosidicus Gigas thread during storage

作　　者：邹朝阳 李学鹏[1] 蒋圆圆[1] 励建荣[1] 朱军莉[2] 李薇霞[3] 

机构地区：[1]渤海大学食品科学研究院,辽宁省食品安全重点实验室,辽宁锦州121013 [2]浙江工商大学食品与生物工程学院,浙江杭州310012 [3]国家知识产权局专利局专利审查协作江苏中心,江苏苏州215011

出　　处：《食品工业科技》2015年第5期315-320,共6页Science and Technology of Food Industry

基　　金："十二五"国家科技支撑计划(2012BAD29B06);高等学校博士学科点专项科研基金(优先发展领域)(20113326130001)

摘　　要：以两种不同品牌的秘鲁鱿鱼丝为研究对象,以酸价、过氧化值、p H、水分活度值、菌落总数、色差值(L*、a*、b*)、二甲胺及甲醛含量为指标,探究秘鲁鱿鱼丝在贮藏过程中的品质变化规律,为探索鱿鱼丝贮藏过程中甲醛产生的机制提供理论依据。结果显示:秘鲁鱿鱼丝在贮藏两个月内的甲醛含量、二甲胺含量、菌落总数、酸价、过氧化值以及色差a*值、b*值都随贮藏时间的延长而增大,而p H、水分活度值和L*值则呈降低趋势。贮藏期间A品牌鱿鱼丝的水分活度、酸价、过氧化值以及L*值和b*值均高于B品牌,其余品质指标含量则相反。两种品牌的秘鲁鱿鱼丝甲醛含量以及B品牌的菌落总数,在贮藏两个月后均超过了最大限量标准。秘鲁鱿鱼丝的甲醛含量与菌落总数、酸价值及过氧化值间有良好的线性相关关系(p<0.01),表明鱿鱼丝贮藏过程中甲醛的产生可能是与细菌生长繁殖和脂肪氧化有关。Quality changes of the two different Dosidicus gigas dried squid thread were investigated by determining acid values, peroxide values, pH,water activities,total number of colonies, color difference values （ L＊, a＊ and b＊ values） ,formaldehyde and dimethylamine contents of dried squid thread,which was aimed to explore the variation of quality during storage and provide the theoretical basis for exploring the formation mechanism of formaldehyde in dried squid thread during storage.The results showed that the contents of formaldehyde and dimethylamine,total number of colonies, acid values, peroxide values, a＊ and b＊ values of dried squid thread gradually increased during the two months storage, while pH, water activity and L＊ values decreased.Water activities, acid values, peroxide values,L＊ and b＊ values of dried squid thread from brand A were higher than that of brand B,while the other quality indexes were just the opposite.Formaldehyde contents of the dried squid thread from the two brand and the total number of colonies of dried squid thread from brand B exceeded the maximum limits after two months storage.Formaldehyde contents showed good linear relationships with total number of colonies, acid value and peroxide value （ p 〈 0.01 ）, indicating that the production of formaldehyde may be related to the growth of bacteria and fat oxidation during storage.

关 键 词：鱿鱼丝 甲醛 品质指标 相关性 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]