魷魚及其製品中甲醛之探討

INVESTIGATION OF FORMALDEHYDE CONTENT IN SQUID AND ITS PRODUCTS

本計畫採高感度AHMT甲醛定量法，就生鮮魷魚及其製品在冷凍、加工及貯存過程中甲醛之變化情形及影響因素進行深入探討。結果除証實生鮮魷魚含有微量（2.4-6.4ppm）既存之天然甲醛外，並發現甲醛含量隨加工階段逐漸續增，尤其在添加調味後，加熱乾燥及製絲（壓片）之階段有明顯之甲醛含量劇增現象，另就成品貯存之經時變化進行實驗結果（44.8ppm 26週→ 151.7ppm）亦發現貯存越久甲醛含量越多。

This study used more sensitive AHMT method to measure formaldehyde content in squid and its products. Many evidences confirmed that there was a little formaldehyde in fresh squid which was formed probably from TMAO or TMA by endogenous enzyumes in squid during freezing storage. Formaldehyde content continued increasing step by step in manufacturing process, especially after adding sauces, heating, and slicing. Furthermore, formaldehyde content in final products increased during the storage process, It caused by temperature and microbiological effect.