College of Food Science and Biotechnology, Zhejiang Gongshang University, Food Safety Key Lab of Zhejiang Province, Hangzhou 310035, China.
J Sci Food Agric. 2012 Sep;92(12):2436-42. doi: 10.1002/jsfa.5649. Epub 2012 Apr 4.
Trimethylamine oxide (TMAO) in squid is demethylated to dimethylamine (DMA) and formaldehyde (FA) during storage and processing. This study examined the effects of thermal processing and various chemical substances on FA and DMA formation in squid.
The thermal conversion of TMAO was assessed by analysing four squid and four gadoid fish species, which revealed that FA, DMA and trimethylamine (TMA) were gradually produced in squid, whereas TMA increased and FA decreased in gadoid fish. A significant increase in both FA and DMA levels was observed in the supernatant of jumbo squid with increased heating temperature and extended heating time at pH 6-7. Ferrous chloride combined with cysteine and/or ascorbate had a significantly positive effect on FA formation in the heated supernatant of jumbo squid. No significant difference was observed in the levels of Cu and Fe in squid and gadoid fish. The capability of Fe(2+) to promote the formation of FA and DMA was not completely attributable to its reducing power in squid.
Non-enzymatic decomposition of TMAO was a key pathway during the thermal processing of jumbo squid, and Fe(2+) was a crucial activator in the formation of FA and DMA.
鱿鱼中的三甲胺氧化物（TMAO）在储存和加工过程中会被脱甲基化为二甲胺（DMA）和甲醛（FA）。本研究考察了热加工和各种化学物质对鱿鱼中 FA 和 DMA 形成的影响。
通过分析四种鱿鱼和四种鳕形目鱼类来评估 TMAO 的热转化，结果表明 FA、DMA 和三甲胺（TMA）在鱿鱼中逐渐产生，而 TMA 在鳕形目鱼类中增加，FA 减少。在 pH 值为 6-7 时，随着加热温度的升高和加热时间的延长，巨型鱿鱼的上清液中 FA 和 DMA 水平显著升高。在加热的巨型鱿鱼上清液中，氯化亚铁与半胱氨酸和/或抗坏血酸结合对 FA 的形成有显著的积极影响。鱿鱼和鳕形目鱼类中的 Cu 和 Fe 含量没有显著差异。Fe（2+）促进 FA 和 DMA 形成的能力不能完全归因于其在鱿鱼中的还原能力。
非酶促分解 TMAO 是巨型鱿鱼热加工过程中的关键途径，Fe（2+）是 FA 和 DMA 形成的关键激活剂。
