Citation
Tunhum Dusadee, . and Kanont Sombat, . and Chaiyawat Mayuree, . and Raksakulthai Nongnuch, . Detection of illegal addition of formaldehyde to fresh fish. pp. 74-77. ISSN 1505-5337
Abstract
The formaldehyde content of fresh fish in Bangkok markets was very low in chub mackerel rake-gilled markerel (RGM) and Indo-Pacific king mackerel (below 1.0 mg/kg) but higher in silver pomfret (1.5 mg/kg). It was concluded that the formaldehyde content depended on the species of fish (P less than 0.01). Formaldehyde increased from 0.50 to 1.4 mg/kg during frozen storage of RGM at -20 degree C whilst in lizard fish (LF) it increased from 16.8 to 42.5 mg/kg after six months. In RGM and LF dipped in different concentrations of formaldehyde solution for 10 minutes the analysed concentrations correlated well with the concentrations used (r equal to 0.9955 for RGM and 0.9904 for LF). The predicted equations were: Formaldehyde in RGM (mg/kg) equal to 0.8185 0.0067x.....(1) Formaldehyde in LF (mg/kg) equal to 18.5170 0.0097x......(2) where x equal to formaldehyde concentration in diluted formaldehyde solution used (mL/L). Sensory evaluation indicated that formaldehyde could be detected in RGM and LF dipped in solutions containing more than 500 and 2000 mL/L formaldehyde respectively. The judges could perceive a formaldehyde smell from cooked fish only immediately after cooking if more than 1000 mL/L of formaldehyde solution was applied. In addition the texture of those cooked samples was harder and tougher than the controls.
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Abstract
The formaldehyde content of fresh fish in Bangkok markets was very low in chub mackerel rake-gilled markerel (RGM) and Indo-Pacific king mackerel (below 1.0 mg/kg) but higher in silver pomfret (1.5 mg/kg). It was concluded that the formaldehyde content depended on the species of fish (P less than 0.01). Formaldehyde increased from 0.50 to 1.4 mg/kg during frozen storage of RGM at -20 degree C whilst in lizard fish (LF) it increased from 16.8 to 42.5 mg/kg after six months. In RGM and LF dipped in different concentrations of formaldehyde solution for 10 minutes the analysed concentrations correlated well with the concentrations used (r equal to 0.9955 for RGM and 0.9904 for LF). The predicted equations were: Formaldehyde in RGM (mg/kg) equal to 0.8185 0.0067x.....(1) Formaldehyde in LF (mg/kg) equal to 18.5170 0.0097x......(2) where x equal to formaldehyde concentration in diluted formaldehyde solution used (mL/L). Sensory evaluation indicated that formaldehyde could be detected in RGM and LF dipped in solutions containing more than 500 and 2000 mL/L formaldehyde respectively. The judges could perceive a formaldehyde smell from cooked fish only immediately after cooking if more than 1000 mL/L of formaldehyde solution was applied. In addition the texture of those cooked samples was harder and tougher than the controls.
Additional Metadata
| Item Type: | Article |
|---|---|
| Additional Information: | Summary (En) |
| AGROVOC Term: | FORMALDEHYDE |
| AGROVOC Term: | FISH |
| AGROVOC Term: | SAMPLING |
| AGROVOC Term: | DATA ANALYSIS |
| AGROVOC Term: | FROZEN STORAGE |
| AGROVOC Term: | DIPPING |
| AGROVOC Term: | ORGANOLEPTIC ANALYSIS |
| AGROVOC Term: | THAILAND FORMALDEHIDO |
| AGROVOC Term: | PESCADO |
| AGROVOC Term: | MUESTREO |
| Depositing User: | Ms. Norfaezah Khomsan |
| Last Modified: | 24 Apr 2025 05:52 |
| URI: | http://webagris.upm.edu.my/id/eprint/17566 |
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