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Effects of Irradiation on Formaldehyde Concentration and Nutritional Changes of Formalin Treated Fish, Pampus Chinensis

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

M.Z. Alam
Food Processing and Preservation Division, Institute of Food and Radiation Biology, Bangladesh Atomic Energy Commission, Savar, Dhaka, Bangladesh

M.H. Kabir
Department of Biotechnology, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh

S.A. Mony
Department of Biotechnology, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh

Abstract/ Executive Summary:

Formaldehyde is a very reactive compound capable of interacting with'many functional groups of proteins including intermolecular and intra molecular cross-links of the molecules. The formation of cross-linking bonds may induce conformational change in proteins that favor further interaction of functional and hydrophobic groups. Formaldehyde which has been using illegally as a chemical preservative by some fish traders in our country. A study was carried out to determine the effects of irradiation (1.5 KGy) on formaldehyde concentration and nutritional (protein and lipid) changes of formalin (37% formaldehyde) treated fish (fresh) samples and found that the concentration of formaldehyde both in treated samples (0.37% formalin and 0.37% formalin with 1.5 KGy irradiation) were 37.0 μg/gm and 36.75 μg/gm. On the other handi the amount of protein and lipid in treated samples before radiation (14.56% and 3.49%) and after radiation (14.15% and 3.25%). That means, radiation has no effect on the change of protein, lipid and formaldehyde.

Keywords: Formaldehyde, Irradiation, Pampus chinensis

Location: Dhaka.

Start Date:

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Fish

Objectives:

To find out the effects of irradiation on formaldehyde concentration and nutritional changes of formalin treated fresh fish (Pampus chinensis) samples.

Methodology:

All investigations were carried out in the laboratory of Food Processing & Preservation Division, Atomic Energy Research Establishment (AERE), Savar, Dhaka, Bangladesh. There the research was initiated through the collection of specimen fish. Specimen fish, Chinese pomfret, (Pampus chinensis) commonly known in Bangladesh as 'Rup Chanda' was selected in this study. Fresh pomfret used in this experiment were collected from the Malibag Bazar, Dhaka. Usually, collections were made early in the morning and after collection; samples were taken in a polythene bag with ice and immediately brought to the laboratory of Food Processing and Preservations Division, IFRB, AERE, Savar, Dhaka, Bangladesh. Fishes were divided into the following sampler- Sample A: Only formalin (0.37%) was treated for 20 minutes. Sample B: Both formalin (0.37%) and irradiation (1.5 KGy) were treated here. Panoramic Co-60 (1.5 KGy) source supplied by the Atomic Energy of Canada Ltd. Formaldehyde concentration of the fish tissue was measured by using perchloric acid (HClO₄) extraction and the Nash reagent. Perchloric acid (10%) was taken in a one liter volumetric flask and weighed 85.7 gm of 70% reagent grade perchloric. It was dissolved in a small amount of distilled water and diluted to volume. Potassium hydroxide (30%) was dissolved in 30 gm of KOH along with 65 ml distilled water, cooled and diluted to l00 ml. Standard buffer solution was commercially available at pH 6 and 8. Nash reagents were combined in 2 ml acetyl acetone with 75-80 ml distilled water in a 125 ml Erlenmeyer flask. It was caped and shaken vigorously. Ammonium acetate (150 gm) was dissolved with 300 ml water in a 500 ml beaker. The above solutions combined and diluted to 500 ml. It was made fresh daily and stored in refrigerator. Formaldehyde (IM aqueous) was taken in a 100 ml volumetric flask, weighed 8.12 gm of 37% w/w formaldehyde solution and diluted to volume with distilled water. A dilution of 1 ml of 1 M HCHO (Stock-I) was prepared to 100 ml with distilled water. Stock-2 was prepared by taking two ml of stock-I and diluted to 100 ml with distilled water. Working sample was prepared by taking 0, 1, 2, 3 and 4 ml aliquots to give final formaldehyde concentration of 0, 0.2, 0.4, 0.6 and 0.8 μ moles. Standard sample was prepared by diluted all taken standards to 5 ml with distilled water and added to 5 ml Nash reagent and mixed well on vortex. Tubes were heated for ten minutes in a 60 degree centregrade water bath and cooled in cold water for 5 minutes. Absorbance read at 415 nm. The samples were blended in food processor. Fifty to hundred gm minced samples were taken. Fifty to hundred gm pre-weighed portions along with 10% HClO₄ (two times of sample wt) were blended for 2 minutes. It was required few minutes for setting. Fifty ml of extracted aliquots were collected by filtering. pH meter was standardized at 6 and 8. Fifty ml of extracted aliquots neutralized using 30% KOH. The volume of KOH was required for keep the samples neutralizing. Neutralized samples were taken of (1 to 5 ml) in 18*150 ml test tube. The samples were diluted to 5 ml with distilled water. Then Nash reagent (5 ml) was added and mixed well on vortex. The tubes were heated for ten minutes in a 60 degree centre grade water bath. Then it cooled in cold water for 5 min. Then the absorbance read at 415 nm.Concentration of formaldehyde in collected samples calculated.

Source of Information: Bangladesh J. Fish. Res., 12 (2), 2008: 173-178

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

Study on the effects of radiation on the change of formaldehyde concentration in fresh fish was shown that there are no significant effects of radiation on the change of formaldehyde. But its presence in fishes is due to the use of formalin (as preservative) is evident without questions. For that it is recommended to avoid the use of formalin in fish because it binds with protein of fish muscle and form a macromolecule, which is not digestible that means decline the nutritive value of fish.

Knowledge Management: Journal