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Presence of Formaldehyde in Some Commercially Important Food Fishes of Dhaka City

M. M. Hasan
Department of Fisheries, University of Dhaka, Dhaka-1000

Nasima Khan
Institute of Food, Science and Technology, BCSIR, Dhaka-1205

M. K.Ahmed
Department of Fisheries, University of Dhaka, Dhaka-1000

M. M. Islaml
Department of Fisheries, University of Dhaka, Dhaka-1000

S. S. Jahan
Institute of Food, Science and Technology, BCSIR, Dhaka-1205

Abstract/ Executive Summary:

A study was carried out to investigate the use of formalin in some commercially important food fishes (Labeo rohita, Labeo calbasu and Ompok pabda) of Dhaka city. The concentrations of formaldehyde in the muscle of L. rohita, L. calbasu and O. pabda ranged from 0.65 - 4.87 μg/gm, 0.09 μg/gm and 8.66- 8.77 μg/gm, respectively. Higher concentration of formaldehyde was found in large sized fish than small sized ones. It was also revealed that cooking has no significant effect on formaldehyde concentration in fish muscle.

Keywords: Formaldehyde, Food fish, Spoilage, Human health

Location: Department of Fisheries, University of Dhaka, Dhaka-1000

Start Date: 00-06-2005

End Date:

Program Area: Food Safety and Security

Non-commodity: Analysis and interpretations, Market analysis

Objectives:

To find out the use of formalin as preservative and the presence of formalin which is being used in commercially important food fishes.

Methodology:

The sample fish Labeo rohita, Labeo calbasu, and Ompok pabda of different weights were collected from Shantinagar, Jatrabari and Malibagh fish market during June, 2005. The concentration of formaldehyde in fish muscle was determined in six samples of L. rohita, one sample of L. calbasu and two samples of O. pabda, using perchloric acid (HClO₄) extraction and Nash reagent method developed. Initially, scales, skins and bones of the fish were removed and then the muscles of different fish were blended separately by using food processor for few minutes. 50-100 gm of blended sample was mixed with 6% HClO₄ and again blended for few minutes by using mortar and pestle. After settling down for few minutes, 50 ml of extracted aliquots was collected by filtering. The filtered extract was neutralized by using 30% KOH. 3 ml of neutralized extract was taken in a test tube, diluted with distilled water up to 5 ml and 5ml Nash reagent was mixed and was kept at 60°C water bath for 5-10 minutes. The absorbance of this mixture was determined by spectrophotometer (SHIMADZU-1201) at 415 nm and finally the concentration of formaldehyde was determined from the standard curve that was prepared in the range of 0-0.8 μg ml^-1. All the samples were examined fresh except one sample of O. pabda that was boiled in brine solution (3%) for 30 minutes. The analyzing procedure for the boiled muscle sample was same as the other samples. The analysis was carried out in the laboratory of IFST unit, BCSIR, Dhaka.

Source of Information: Bangladesh Journal of Environmental Science. Vol 12, (No-2), pp: 348-350, December-2006

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

In present study, the effort was given to find out the presence of formaldehyde in some popular fishes of local market in Dhaka city. Significant amounts of formaldehyde were found in fresh water fishes that would have tremendous negative impact on health of persons who would consume these fishes. Therefore, the use of formaldehyde must be stopped immediately.

Knowledge Management: Journal