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Formaldehyde content and quality characteristics of selected fish and seafood from wet markets

Formaldehyde was used by fishermen and fish vendors to preserve the freshness and quality of fish and seafood. The study was undertaken to determine the formaldehyde content and quality characteristics of fish and seafood from wet markets. Formaldehyde content was in the range of 0.38 to 15.75 μg g-...

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Main Authors: Nordin, Noordiana, Abu Bakar, Fatimah, Che Baharom, Farhana Yasmeen
Format: Article
Language:English
English
Published: Faculty of Food Science and Technology, Universiti Putra Malaysia 2011
Online Access:http://psasir.upm.edu.my/id/eprint/24126/1/24126.pdf
http://psasir.upm.edu.my/id/eprint/24126/
http://www.ifrj.upm.edu.my/volume-18-2011.html
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spelling my.upm.eprints.241262015-06-03T01:26:11Z http://psasir.upm.edu.my/id/eprint/24126/ Formaldehyde content and quality characteristics of selected fish and seafood from wet markets Nordin, Noordiana Abu Bakar, Fatimah Che Baharom, Farhana Yasmeen Formaldehyde was used by fishermen and fish vendors to preserve the freshness and quality of fish and seafood. The study was undertaken to determine the formaldehyde content and quality characteristics of fish and seafood from wet markets. Formaldehyde content was in the range of 0.38 to 15.75 μg g-1. Three types of biogenic amines (histamine, putrescine and cadaverine) were detected from all samples in which histamine content ranged from 0.25 to 1.97 μg g-1, putrescine from 0.33 to 9.09 μg g-1 and cadaverine from 0.34 to 5.81 μg g-1. Amino acids as biogenic amines precursor were also determined with lysine ranged from 12.75 to 28.80mg g-1, arginine from 8.17 to 27.83 mg g-1 and histidine from 1.93 to 10.14 mg g-1. As for the microbiological analyses, total plate counts for all fish types ranged from 5.68 to 7.13 log cfu g-1 and the proteolytic counts from 5.12 to 6.91 log cfu g-1. Samples were also analyzed for the presence of putrescine/ cadavarine/ histamine producing bacteria where the counts ranged from 3.50 to 6.52 log cfu g-1. The pH of all selected fish ranged from 6.25 to 7.28. There was no significant difference (p>0.05) among fish purchased from different wet markets. Hence this study suggested that fish and seafood from wet markets can be considered in good quality since the formaldehyde content and microbiological counts were still below the permissible limits. Faculty of Food Science and Technology, Universiti Putra Malaysia 2011 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/24126/1/24126.pdf Nordin, Noordiana and Abu Bakar, Fatimah and Che Baharom, Farhana Yasmeen (2011) Formaldehyde content and quality characteristics of selected fish and seafood from wet markets. International Food Research Journal, 18 (1). pp. 125-136. ISSN 1985-4668; ESSN: 2231-7546 http://www.ifrj.upm.edu.my/volume-18-2011.html English
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
English
description Formaldehyde was used by fishermen and fish vendors to preserve the freshness and quality of fish and seafood. The study was undertaken to determine the formaldehyde content and quality characteristics of fish and seafood from wet markets. Formaldehyde content was in the range of 0.38 to 15.75 μg g-1. Three types of biogenic amines (histamine, putrescine and cadaverine) were detected from all samples in which histamine content ranged from 0.25 to 1.97 μg g-1, putrescine from 0.33 to 9.09 μg g-1 and cadaverine from 0.34 to 5.81 μg g-1. Amino acids as biogenic amines precursor were also determined with lysine ranged from 12.75 to 28.80mg g-1, arginine from 8.17 to 27.83 mg g-1 and histidine from 1.93 to 10.14 mg g-1. As for the microbiological analyses, total plate counts for all fish types ranged from 5.68 to 7.13 log cfu g-1 and the proteolytic counts from 5.12 to 6.91 log cfu g-1. Samples were also analyzed for the presence of putrescine/ cadavarine/ histamine producing bacteria where the counts ranged from 3.50 to 6.52 log cfu g-1. The pH of all selected fish ranged from 6.25 to 7.28. There was no significant difference (p>0.05) among fish purchased from different wet markets. Hence this study suggested that fish and seafood from wet markets can be considered in good quality since the formaldehyde content and microbiological counts were still below the permissible limits.
format Article
author Nordin, Noordiana
Abu Bakar, Fatimah
Che Baharom, Farhana Yasmeen
spellingShingle Nordin, Noordiana
Abu Bakar, Fatimah
Che Baharom, Farhana Yasmeen
Formaldehyde content and quality characteristics of selected fish and seafood from wet markets
author_facet Nordin, Noordiana
Abu Bakar, Fatimah
Che Baharom, Farhana Yasmeen
author_sort Nordin, Noordiana
title Formaldehyde content and quality characteristics of selected fish and seafood from wet markets
title_short Formaldehyde content and quality characteristics of selected fish and seafood from wet markets
title_full Formaldehyde content and quality characteristics of selected fish and seafood from wet markets
title_fullStr Formaldehyde content and quality characteristics of selected fish and seafood from wet markets
title_full_unstemmed Formaldehyde content and quality characteristics of selected fish and seafood from wet markets
title_sort formaldehyde content and quality characteristics of selected fish and seafood from wet markets
publisher Faculty of Food Science and Technology, Universiti Putra Malaysia
publishDate 2011
url http://psasir.upm.edu.my/id/eprint/24126/1/24126.pdf
http://psasir.upm.edu.my/id/eprint/24126/
http://www.ifrj.upm.edu.my/volume-18-2011.html
_version_ 1643828267437785088
score 13.211869

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