Formaldehyde content and quality characteristics of selected fish and seafood from wet markets

• Main Authors: Nordin, Noordiana, Abu Bakar, Fatimah, Che Baharom, Farhana Yasmeen
• Format: Article
• Language: English; English
• Published: Faculty of Food Science and Technology, Universiti Putra Malaysia 2011
• Online Access: http://psasir.upm.edu.my/id/eprint/24126/1/24126.pdf; http://psasir.upm.edu.my/id/eprint/24126/; http://www.ifrj.upm.edu.my/volume-18-2011.html

Formaldehyde was used by fishermen and fish vendors to preserve the freshness and quality of fish and seafood. The study was undertaken to determine the formaldehyde content and quality characteristics of fish and seafood from wet markets. Formaldehyde content was in the range of 0.38 to 15.75 μg g-...