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Scirj, Volume VIII [2020]
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Scirj Volume VIII, Issue IV, April 2020 Edition
ISSN: 2201-2796

ASSOCIATION OF NATURAL FORMALDEHYDE LEVEL WITH QUALITY ATTRIBUTES OF SELECTED SEA FISH, COLLECTED FROM SOUTHEAST COAST OF BANGLADESH

Hossain M.A., Haque M.M, Zim A.F.M.I.U, Aziz M.A, Sharmin K.N.

Abstract: Fishes are a rich source of proteins, vitamins, minerals as well as essential fatty acids but highly perishable because of their high water activity, neutral pH, and presence of autolytic enzymes in their muscles. Recent time in Bangladesh fish vendors is fined by law-enforcement authorities due to the presence of formaldehyde though they donot add additional formalin in their fishes. On the other hand, some fishmongers use chemicals i.e., formalin to extend the longer shelf-life without considering public health issues, at the same time some extent of formaldehyde also produce naturally in fish muscle during the postharvest period. This study aimed to determine the natural formaldehyde level and quality attributes of six sea fish at different time interims. Results revealed that formaldehyde levels were initially raised significantly and then declined in fish muscles with elapsing of time. This study also clarified that fish muscle that produced a higher amount of natural formaldehyde possessed a longer shelf life while lower the microbial load and pH. So it can be concluded that without using external formalin, fish vendors can preserve their fishes on around six to eight hours.

Reference this Paper: ASSOCIATION OF NATURAL FORMALDEHYDE LEVEL WITH QUALITY ATTRIBUTES OF SELECTED SEA FISH, COLLECTED FROM SOUTHEAST COAST OF BANGLADESH by Hossain M.A., Haque M.M, Zim A.F.M.I.U, Aziz M.A, Sharmin K.N. published at: "Scientific Research Journal (Scirj), Volume VIII, Issue IV, April 2020 Edition, Page 1-7 ".

Search Terms: Formaldehyde, Sea fish, Shelf life, pH, Microbial load.

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