CAJ | 학술논문

探讨海米和鱿鱼丝在不同贮存条件下甲醛的变化规律，为指导消费者科学贮存和食用干制水产品提供依据。在唐山市生产规模较大的水产加工企业随机抽取当天生产的干制海米和鱿鱼丝成品，立即检测样品中的甲醛基础含量，然后将海米和鱿鱼丝样品分别贮存于室温（25℃）、4℃和-20℃条件下，每个月测定甲醛含量，观察甲醛变化规律，共测定6次。室温下贮存的海米和鱿鱼丝，甲醛含量先上升后下降，与样品腐败程度相同。贮存于4℃和-20℃的海米和鱿鱼丝，甲醛含量均呈现逐渐上升的趋势。结果表明，干制水产品能自身产生甲醛，低温（4℃和-20℃）并不能阻止这一反应的发生，冷冻（-20℃）时甲醛生成量与冷藏（4℃）时相比较少，冷藏（4℃）更有利于干制品的保存。
탐토해미화우어사재불동저존조건하갑철적변화규률，위지도소비자과학저존화식용간제수산품제공의거。재당산시생산규모교대적수산가공기업수궤추취당천생산적간제해미화우어사성품，립즉검측양품중적갑철기출함량，연후장해미화우어사양품분별저존우실온（25℃）、4℃화-20℃조건하，매개월측정갑철함량，관찰갑철변화규률，공측정6차。실온하저존적해미화우어사，갑철함량선상승후하강，여양품부패정도상동。저존우4℃화-20℃적해미화우어사，갑철함량균정현축점상승적추세。결과표명，간제수산품능자신산생갑철，저온（4℃화-20℃）병불능조지저일반응적발생，냉동（-20℃）시갑철생성량여랭장（4℃）시상비교소，랭장（4℃）경유리우간제품적보존。
To investigate the variation of formaldehyde in boiled and salted shrimps and squid shreds sold by Tangshan under different storaging temperatures. Boiled and salted shrimps and squid shreds produced on the same day are gathered randomly from large aquatic products processing enterprises in Tangshan. Then we detected the basal concentration of formaldehyde in the sample immediately. Determining the change of formaldehyde content in two kinds of dehydrated aquatic products after depositing at room temperature (25℃), 4℃and-20℃for total six times in monthly intervals. Boiled and salted shrimps and squid shreds exhibited a trend of increase in the beginning and then decrease of formaldehyde during storage at 25℃that same with the level of corruption. During storage at low temperature (4℃,-20℃), the samplesshowed gradual increase of formaldehyde content. Dehydrated aquatic products could produce formaldehyde on their owns. Low temperature (4℃,-20℃) didn't inhibit the occurrence of this reaction. The formaldehyde content of dehydrated aquatic products that storage at-20℃was lower than those storage at 4℃. Refrigeration (4℃) was more conductive to the preservation of dehydrated aquatic products.