亜硫酸塩処理エビ中の二酸化イオウ残存とホルムアルデヒド生成に関する研究

概要

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The level of sulfur dioxide in the muscle portion of imported frozen prawn treated with sodium bisulfite ranged from 10 to 30ppm, which was below the permissible residual amount (100ppm) designated in the food additives standard under the Japanese Food Sanitation Law. However, at the same time, 4 to 6ppm of formaldehyde was detected in the muscle. When the Japanese prawn (Penaeus japonicus BATE) was dipped in 0.5% solution of sodium bisulfite, 40ppm of sulfur dioxide was recovered in the muscle immediately after the treatment, and 0.6ppm and 1.5ppm of formaldehyde were produced after 2 days of cold storage at 3°C and after 2 months of frozen storage at -20°C respectively, while no formaldehyde was detected in the muscle of the untreated prawn. It may be presumed that formaldehyde was generated from trimethylamine oxide in the muscle of prawn by a non-enzymatic reaction as a result of the treatment with sodium bisulfite. Sulfur dioxide in the muscle and shell of prawn decreased considerably during frozen as well as cold storage.
公益社団法人日本水産学会の論文