Quality characteristics including formaldehyde content in selected Sea foods of Tuticorin southeast coast of India

Immaculate J., . and Jamila P., . Quality characteristics including formaldehyde content in selected Sea foods of Tuticorin southeast coast of India. pp. 293-302. ISSN 2231-7546

General quality characteristics including formaldehyde content of iced and un-iced sea foods were assessed in this study. Formation of formaldehyde in sea food is by enzymatic reaction and oxidation of lipids as a result of the activity of microbes. Great attention has been paid to volatile aldehydes like formaldehyde in aquatic products. Results showed that formaldehyde levels were significantly higher in un-iced fishes than that of the immediately iced fishes and it was in the range of 0.001 - 0.32 mg/kg in iced fishes and it was in the range of 10.64 - 18.75 mg/kg in un-iced fishes. Study showed that seafood contained high amount of formaldehyde because of natural production by postmortem enzymatic reaction. This study clarified that improperly stored seafood is a source of formaldehyde to human being. Sensory and microbiological qualities were good in fresh fishes than that of formaldehyde contained fishes. Normally sea foods were in good quality until the formaldehyde content and microbiological counts were below the permissible levels.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/25%20(01)%202018/(39).p...

Abstract

General quality characteristics including formaldehyde content of iced and un-iced sea foods were assessed in this study. Formation of formaldehyde in sea food is by enzymatic reaction and oxidation of lipids as a result of the activity of microbes. Great attention has been paid to volatile aldehydes like formaldehyde in aquatic products. Results showed that formaldehyde levels were significantly higher in un-iced fishes than that of the immediately iced fishes and it was in the range of 0.001 - 0.32 mg/kg in iced fishes and it was in the range of 10.64 - 18.75 mg/kg in un-iced fishes. Study showed that seafood contained high amount of formaldehyde because of natural production by postmortem enzymatic reaction. This study clarified that improperly stored seafood is a source of formaldehyde to human being. Sensory and microbiological qualities were good in fresh fishes than that of formaldehyde contained fishes. Normally sea foods were in good quality until the formaldehyde content and microbiological counts were below the permissible levels.

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Item Type:	Article
AGROVOC Term:	Seafoods
AGROVOC Term:	Fishes
AGROVOC Term:	Cold storage
AGROVOC Term:	Storage
AGROVOC Term:	Sensory evaluation
AGROVOC Term:	Enzymatic activity
AGROVOC Term:	Oxidation
AGROVOC Term:	Microbes
AGROVOC Term:	Formaldehyde
AGROVOC Term:	Quality
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:28
URI:	http://webagris.upm.edu.my/id/eprint/24019

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