Retention of residual formaldehyde in treated Indian mackerel (Rastrelliger kanagurta) under iced storage and  related food safety concern

Laly, S.J.; John, Carol; Shafeekh, M.; Anupama, T.K.; Sankar, T.V.

doi:10.21077/ijf.2017.64.4.61228-12

Cited by 3 publications

(2 citation statements)

References 16 publications

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“…Kadar formaldehida ikan asin peda, teri asin nasi, asin japuh, dan teri tawar pada penelitian ini nilainya sebanding dengan penelitian Hoque et al (2018), residu awal formaldehida pada ikan indian major carp rui, minor carp, chinese carp, dan tilapia sebesar 0,67-1,83 mg/kg meningkat menjadi 5,65-186,82 mg/kg setelah penambahan zat formaldehida pada konsentrasi 0,5-4%. Menurut Jawahar et al (2017), residu awal formaldehida ikan kembung sebesar 1,24±0,02 mg/kg menjadi 7,61-20,7 mg/kg setelah adanya penambahan senyawa formaldehida pada konsentrasi 0,2-1% selama penyimpanan dingin.…”

Section: Kadar Formaldehida Pada Beberapa Jenis Ikanunclassified

Risiko Paparan Formaldehida dari Beberapa Jenis Ikan pada Masyarakat di Kecamatan Dramaga, Bogor, Jawa Barat

Wihardi,

Giriwono,

Indrasti

2023

J. Mutu Pangan

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Residual formaldehyde compounds may be found in fish either naturally or intentionally added. Exposure of formaldehyde from food can cause damage to the gastrointestinal tract, liver, kidney, and is carcinogenic in humans. This study aims to estimate the risk value of formaldehyde exposure level due to fish consumption in the community population in Dramaga Subdistrict with deterministic approach. Fish consumption data was obtained from a consumption survey using a semi food frequency questionnaire (FFQ). The fish consumption survey was conducted on 505 respondents with an age range of 5-60 years and over. Formaldehyde analysis was conducted on four types of fish that are popular and often consumed by the community, namely salted peda fish, salted anchovy rice fish, salted japuh fish, and fresh anchovy fish. The results showed that formaldehyde levels in four types of fish range from 8.30 – 105.09 mg/kg. The average daily consumption of salted peda, salted anchovy rice, salted japuh, and fresh anchovy was 11.58±8.32; 8.85±4.93; 7.72±4.51; and 9.85±6.45 (g/day). The average daily exposure values of formaldehyde in salted peda, salted anchovy rice, salted japuh, and fresh anchovy were 0.0025; 0.0088; 0.0146; and 0.0014 (mg/kg bw/day). The overall of daily exposure value is still below the maximum oral exposure limit of 0.2 (mg/kg bb/day). The value of exposure risk with hazard quotient (HQ) in four types of fish is 0.007–0.073. The HQ was found to be below 1, indicating risk level of exposure to formaldehyde in the community in Dramaga Subdistrict is still within safe limits.

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Section: Kadar Formaldehida Pada Beberapa Jenis Ikanunclassified

Risiko Paparan Formaldehida dari Beberapa Jenis Ikan pada Masyarakat di Kecamatan Dramaga, Bogor, Jawa Barat

Wihardi,

Giriwono,

Indrasti

2023

J. Mutu Pangan

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“…To ensure safe food for humans, a significant problem commonly faced in developed countries is quality compared to product prices [7]. Recent trends in food chain production, processing, distribution, and preparation enhance research to ensure global food supplies' security as consumers worldwide recognize the importance of health, balanced nutrition, and safe consumption [8,9]. Among the many contaminants, attention has been paid to toxic volatile aldehydes such as formaldehyde, which is classified by the International Agency for Research on Cancer, in Group 1 as a human carcinogen that can cause cancer, asthma, lung damage, and leukemia in humans [10]- [12].…”

Section: Introductionmentioning

confidence: 99%

Analysis of natural formaldehyde formation on several types of marine fish circulating in Jakarta

2020

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Formaldehyde is dangerous to health because it is a carcinogen that can cause cancer. Jakarta Province has an integrated food control program, namely fish supervision, free from formaldehyde. The test results during the management there were several fish containing formaldehyde, namely moonfish (Lampris guttatus), hardtail scad (Megalaspis cordyla), rank goby (Saurida tumbill), and mackerel scad (Decapterus spp). There is no information regarding the detected formaldehyde in these fish, so this study aims to analyze the natural formaldehyde formation process of the four types of marine fish to ensure that the detected formaldehyde results from addition or naturally occurring. This study also describes how fishers in Jakarta consider environmental factors in the fish handling process. This study used a completely randomized design and ANOVA in determining levels of formaldehyde. The qualitative approach carried out using interviews and observations. The parameters studied were formaldehyde levels, Total Volatile Base (TVB), and Trimethyl Amin (TMA). The results showed that moonfish, hardtail scad, rank goby, and mackerel scad increased natural formaldehyde content during storage, namely 0 mg/kg on day 0 to 6.51 mg/kg on day 18. The formation of natural formaldehyde in the four types of samples during storage in freezing temperature correlates with the degradation process based on the TVB and TMA parameters. Although the fishermen understand that environmental factors determine natural formaldehyde formation in fish, they are not worried because it does not directly impact consumers’ health. Therefore, it is necessary to increase environmental awareness for anglers to maintain consumer health.

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Effect of salting time on formaldehyde content of dried salted Indo-Pacific mackerel

Poernomo

Widyastutik

Purnamasari

et al. 2021

IOP Conf. Ser.: Earth Environ. Sci.

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This paper reports an analysis of formaldehyde in dried salted short mackerel (Rastrelliger brachysoma) which was intentionally added with formaldehyde compared to those that was not. The purpose was to see whether salting could cover up the illegal use of formaldehyde. Mackerel was obtained from one day fishing landed at Karangantu Fishing Port, Serang-West Java. The fish was transported in ice by road (3 hours) to the laboratory in Jakarta, and divided into two groups upon arrival. One group was soaked in 3% (w/v) formaldehyde solution for 30 minutes, while another group was not (control treatment). They were then salted in saturated brine for 12 and 24 hours at ambient temperature and sun dried subsequently to 40% moisture content or less. The formaldehyde content of raw materials was in the range of 1.4-1.7 ppm, indicating that natural formaldehyde was present in the fish. Soaking in 3% formaldehyde solution for 30 minutes significantly increased fish formaldehyde content from 1.4-1.7 to 154-157 ppm, and decreased to 42.3-58.1 after 24 and 12h salting which then dropped to 25.0-35.9 ppm after drying, respectively. Those of control showed a slight decrease after salting and increase after drying, i.e. 2.7-3.4% in the final products. This results indicate that salting could not disguise the illegal use of formaldehyde to preserve raw materials, however small amount of formaldehyde in dried salted fish could be regarded natural formaldehyde of the fish.

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Retention of residual formaldehyde in treated Indian mackerel (Rastrelliger kanagurta) under iced storage and related food safety concern

Cited by 3 publications

References 16 publications

Risiko Paparan Formaldehida dari Beberapa Jenis Ikan pada Masyarakat di Kecamatan Dramaga, Bogor, Jawa Barat

Risiko Paparan Formaldehida dari Beberapa Jenis Ikan pada Masyarakat di Kecamatan Dramaga, Bogor, Jawa Barat

Analysis of natural formaldehyde formation on several types of marine fish circulating in Jakarta

Effect of salting time on formaldehyde content of dried salted Indo-Pacific mackerel

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