Effect of Thawing Methods on the Formaldehyde Level of Squid

Abstract:

Six kinds of thawing methods, including running water thawing, water/seawater soak thawing, refrigeration thawing, room temperature thawing and microwave thawing had been studied to investigate the influence of different thawing methods on the formaldehyde generation of aquatic product.. Formaldehyde content, water content, thawing loss and thawing time consumption of the frozen squids fillets had been determined. Results showed that the process of thawing could reduce the formaldehyde levels in the squid fillets. Moreover, samples thawed by water soaking had the lowest formaldehyde content and the highest water content. Characterized by a moderate thawing time, the water soak thawing methods was considered to be the best way to thaw frozen squids fillets. Microwave thawing and running water thawing were both highlighted to have the shortest time of thawing, however, they seemed to have slight effect on the formaldehyde reducing.

• Periodical: Advanced Materials Research (Volumes 1073-1076)
• Pages: 1818-1823
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.1073-1076.1818
• Online since: December 2014
• Authors: Yu Shen, Yan Yan Wu*, Hui Huang, Xian Qing Yang, Jian Wei Cen, Hai Xia Ma
• Keywords: Formaldehyde, Squid Fillet, Thawing Method

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