Measurement of Formaldehyde in Fish Muscle Using TCA Extraction and the Nash Reagent

Castell, C. H.; Smith, Barbara

doi:10.1139/f73-012

Cited by 45 publications

(27 citation statements)

References 1 publication

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Afterwards the samples were cooled at room temperature for 30 min. The samples were measured using a Hitachi U2001 UV-VIS-Spectrophotometer at 413 nm (Castell and Smith, 1973).…”

Section: Investigating Laccase Mediated Removal Of Formaldehydementioning

confidence: 99%

Laccase oxidation and removal of toxicants released during combustion processes

et al. 2016

View full text Add to dashboard Cite

“…Afterwards the samples were cooled at room temperature for 30 min. The samples were measured using a Hitachi U2001 UV-VIS-Spectrophotometer at 413 nm (Castell and Smith, 1973).…”

Section: Investigating Laccase Mediated Removal Of Formaldehydementioning

confidence: 99%

Laccase oxidation and removal of toxicants released during combustion processes

et al. 2016

View full text Add to dashboard Cite

“…23 The colorimetric reaction was measured by the method of Nash 24 at 412 nm. Results were expressed as mmol FA g À1 mince.…”

Section: Free Formaldehydementioning

confidence: 99%

Addition of sardine to hake minces and subsequent effect on dimethylamine and formaldehyde formation

Tejada¹,

Mohamed²,

Huidobro³

2002

J Sci Food Agric

View full text Add to dashboard Cite

Formaldehyde formation and reaction with muscle proteins in lean fish species during frozen storage is considered to be a major factor affecting texture and functionality deterioration. Formaldehyde formation and reaction with muscle compounds was reduced in lean fish minces and model systems when lipids with different degrees of oxidation were added. In order to increase the lipid content and slow down functional and textural changes, hake (Merluccius merluccius) and sardine (Sardina pilchardus) minces mixed in the ratios 3:1; 1:1 and 1:3 (w/w) were stored at −20 °C and studied for 1 year. Dimethylamine formation and, by deduction, formaldehyde formation increased. However, less free formaldehyde was detected, probably owing to reaction with muscle compounds in the mixed minces. Nevertheless, addition of sardine minces improved the texture, protein solubility and viscosity of the mixed minces compared with the hake minces. In the mixed lots, formation of large protein aggregates was delayed or prevented. This suggests that in the mixed minces formaldehyde reacted with proteins in a different way from that in lean fish or reacted with other muscle components not directly involved in textural changes.© 2002 Society of Chemical Industry

show abstract

“…17 The content of formaldehyde was expressed as mmol FA per 100 g muscle, since formaldehyde and dimethylamine are produced in equimolar amounts via enzymic trimethylamine oxide demethylation.…”

Section: Formaldehyde Contentmentioning

confidence: 99%