Effects of thermal processing and various chemical substances on formaldehyde and dimethylamine formation in squid <i>Dosidicus gigas</i>

Zhu, Junli; Lǐ, Jiànróng; Jia, Jia

doi:10.1002/jsfa.5649

Cited by 24 publications

(11 citation statements)

References 25 publications

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“…Reduction rate of formaldehyde increased because the number of active molecules of polyphenols and formaldehyde increased due to high temperature. Zhu et al reported that formaldehyde levels was significantly increased in the supernatant of jumbo squid with the increase of heating temperature [11].In our work found that the higher temperature was beneficial to the reaction of polyphenols with formaldehyde, so blueberry leaf polyphenols can also capture more formaldehyde in the squids at high temperature, and decreased formaldehyde content in the squids. In practical application, we should select high temperature in the proper range.…”

Section: Effect Of Temperature On Reactivity Of Polyphenols With Formsupporting

confidence: 59%

Reactivity of Blueberry Leaf Polyphenols with Formaldehyde

Li¹,

Yang²,

Li³

2016

Proceedings of the 2016 5th International Conference on Sustainable Energy and Environment Engineering (ICSEEE 2016)

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Abstract. Formaldehyde exists in aquatic products, Lentinula edodes and other foods. For better application of blueberry leaf polyphenols as formaldehyde capture agent, the reaction conditions of blueberry leaf polyphenols with formaldehyde were studied under different polyphenols concentration, pH value, reaction temperature and reaction time. The effects of the pH, reaction temperature and reaction time on the reduction rate of formaldehyde were optimized by a response surface methodology (RSM). The results showed that pH most significantly affected on reactivity of blueberry leaf polyphenols with formaldehyde, followed by temperature and reaction time. The optimal polyphenols concentration was 0.2 %. The reactivity was the lowest at pH 3.0-4.0 and higher at strong acidic and alkaline conditions. Prolonging time facilitated the reaction under the higher temperature. There is a great prospect with blueberry leaf polyphenols as formaldehyde capture agent for aquatic products and other foods.

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Section: Effect Of Temperature On Reactivity Of Polyphenols With Formsupporting

confidence: 59%

Reactivity of Blueberry Leaf Polyphenols with Formaldehyde

Li¹,

Yang²,

Li³

2016

Proceedings of the 2016 5th International Conference on Sustainable Energy and Environment Engineering (ICSEEE 2016)

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“…Significant reduction of FA levels were observed in all treatments and all fish samples when compared with fresh fish (9.4-32.6 mg/kg, dipped in 1h water (5.3-12.8 mg/kg), dipped in 1h 5% brine (3.8-11.4 mg/kg), fried fish (0.9-2.6 mg/kg), boiled fish (0.6-1.6 mg/kg), cooked fish (0.7-2.3 mg/kg), boiled fish water (0.6-1.6 mg/kg) and fish gravy (0.7-2.5 mg/kg). The non-enzymatic FA formation was dependent on heating temperature and time (Zhu et al, 2012). They found that accelerated formation of FA and DMA in jumbo squid at pH 6-7.…”

Section: Impact Of Different Treatment Methods On Fa In Fish and Seafoodmentioning

confidence: 99%

A review of the presence of formaldehyde in fish and seafood

2022

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“…The result showed that high temperature processing promoted the conversion of TMAO to FA, and FA content increased with the temperature. A pH of about 6 -7 accelerated the degradation of TMAO to FA, as well as Fe 2+ alone or Fe 2+ combined with cysteine and ascorbate promoted the formation of FA [19]. Spinelli et al reported the Cys with Fe 2+ or hemoglobin could also catalyze decomposition of TMAO to FA and DMA [20].…”

Section: Generation Mechanism Of Endogenous Fa In Aquatic Productsmentioning

confidence: 99%