Determination of formaldehyde in fresh seafood under different washing and cooking conditions Online publication date: Wed, 03-Mar-2021
by Pattama Senthong; Tule Sirikitputtisak; Sivasit Wittayasilp
International Journal of Food Safety, Nutrition and Public Health (IJFSNPH), Vol. 6, No. 2, 2021
Abstract: This study assessed the concentrations of formaldehyde in seafood from domestic markets in Thailand. The four fish species sampled were mackerel, skipjack, threadfin bream, and mullet, along with one prawn and one squid species. Formaldehyde concentrations after alternative preparation conditions were considered. This included the number of rinse cycles: one or two; and alternative cooking methods: boiled and fried. The results indicated that skipjack and threadfin bream had the highest and lowest formaldehyde concentrations, respectively. Rinsing seafood with water once or twice was found to reduce formaldehyde concentrations by 16% or 26%, respectively. Cooking by boiling or frying reduced formaldehyde concentrations by 42% or 41%, respectively. In all cases of preparation and cooking observed, the formaldehyde concentration remained below the permissible level set by the Department of Medical Sciences (5 mg/kg).
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