食品与发酵工业2015，Vol.41Issue(7)：70-74,5.DOI:10.13995/j.cnki.11-1802/ts.201507013
蓝莓叶多酚对鱿鱼丝加工过程中内源性甲醛产生的抑制作用
Inhibition of intrinsic formaldehyde in shredded dry squids by blueberry leaves polyphenols
摘要
Abstract
The inhibition of intrinsic formaldehyde in shredded dry squids by blueberry leaves polyphenol were studied.The soaking and cooking time of sliced squid,soaking concentration and time of blueberry leaves polyphenols and water rehydration were studied.The results showed that the best formula was:polyphenols from blueberry leaves 0.1％,the best soaking time was 12 h.Soaking in blueberry leaves polyphenols and cooking was the best methods.Formaldehyde and dimethylamine content in rehydrated products were significantly lower than the control ones.Blueberry leaves polyphenols decreased formaldehyde content in shredded squid processing by inhibiting trimethylamine oxide decomposition at high temperature and reacting with formaldehyde.关键词
蓝莓叶多酚/鱿鱼丝加工/内源性甲醛/抑制作用Key words
blueberry leaves polyphenols/squid shredded processing/intrinisic formaldehyde/inhibition引用本文复制引用
李颖畅,张笑,张芝秀,仪淑敏,惠丽娟,励建荣..蓝莓叶多酚对鱿鱼丝加工过程中内源性甲醛产生的抑制作用[J].食品与发酵工业,2015,41(7):70-74,5.基金项目
国家自然基金(No.31201308) （No.31201308）
“十二五”国家科技支撑计划(No.2012BAD29B06). （No.2012BAD29B06）
