壳聚糖对煎烤鱿鱼品质及甲醛生成的影响

为减少煎烤鱿鱼在制作过程中的营养损失和甲醛的生成。实验采用2 g/L的壳聚糖溶液(普通壳聚糖和羧甲基壳聚糖)浸泡处理新鲜巨型枪乌贼(秘鲁鱿鱼)5 min,再进行高温煎烤。甲醛检测的结果显示,煎烤后对照组(纯水浸泡)、壳聚糖组、羧甲基壳聚糖组鱿鱼中的甲醛含量分别为45.56、4.79、8.30 mg/kg,各组之间差异极显著。煎烤前后鱿鱼中几种营养素的检测结果显示,壳聚糖组中天冬氨酸、丝氨酸、脯氨酸、胱氨酸、赖氨酸、十二酸、十五酸、十七酸、十八碳烯酸(n=9)、十八碳烯酸(n=6)、亚油酸(n=6)、二十碳烯酸(n=9)、二十碳二烯酸、二十碳四烯酸、二十碳五烯酸(EPA)、二十二碳五烯酸(n=3)及元素Mg、P、Mn和维生素C含量高于对照组,其他营养素含量较对照组低。羧甲基壳聚糖组中天冬氨酸、丝氨酸、甲硫氨酸、亮氨酸、赖氨酸、组氨酸、十四碳烯酸、十五酸、十六碳烯酸(n=7)、十七酸、花生烯酸(n=9)、二十碳二烯酸、二十碳四烯酸、二十碳五烯酸(EPA)及元素K、Mg、P、Zn、Mn、Se和维生素B含量高于对照组,其他营养素含量较对照组低。另外,EPA及7种人体必需氨基酸在壳聚糖组的含量高于羧甲基壳聚糖组。研究表明,2种壳聚糖均能有效抑制鱿鱼在煎烤过程中甲醛的生成,普通壳聚糖效果更显著,并且能较好地保持鱿鱼的品质。

Effects of chitosan on quality and formaldehyde formation in fried squid (Dosidicus gigas)

In order to reduce nutrient loss and the formation of formaldehyde in the fried squid, 2 g/L of chitosan solutions (high molecular weight chitosan and carboxymethyl chitosan) were used to treat fresh Dosidicus gigas before baking at high temperature. The results showed that the formaldehyde content in the control group (pure water immersion), chitosan group and carboxymethyl chitosan group was 45.56, 4.79, and 8.30 mg/kg, respectively. There was highly significant difference between the chitosan group and the control group. In addition, aspartic acid, serine, proline, cystine, lysine, twelve acid, pentadecylic acid, seventeen acid, octadecenic acid (n=9) and octadecenic acid (n=6), octadecadienoic acid (n=6), eicosapentaenoic acid (n=9), eicosadienoic acid, eicosatetraenoic acid, eicosapentaenoic acid(EPA), docosapentenoic acid (n=3) and elements Mg, P, Mn and vitamin C content were higher than the control group, and the other nutrients also have better keep. Squid aspartate, serine, leucine, methionine, lysine, histidine, mecilenic acid, pentadecoic aci, hexadecenoic acid (n=7), seventeen acid and eicosenoic acid (n=9), eicosadienoic acid, eicosatetraenoic acid, eicosapentaenoic acid (EPA) K, Mg, P and elements, Zn, Mn, Se and vitamin B in carboxymethyl chitosan group were higher than the control group, the other nutrients also have better keep. There was significant difference in nutrients between carboxymethyl chitosan group and control group. EPA, DHA, and amino acids can be maintained well in treated groups, especially better in high molecular chitosan group. It can be concluded that the two kinds of chitosan, especially the high molecular weight chitosan can significantly inhibit the formation of formaldehyde and can maintain the better quality and nutrients keep in squids during the baking process.